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When Buying Garlic, Avoid These 4 Types – Even If They’re Cheap, They Can Do More Harm Than Good
When shopping for garlic, steer clear of the following four types. Even if they’re offered at a low price, these varieties can compromise both flavor and health.
1. Sprouted Garlic
- Why Avoid:
Although sprouted garlic is still edible, its taste is not as aromatic as fresh garlic. If you plan to store garlic for future use, it’s best to choose bulbs that are still in their ideal condition rather than those that have started sprouting.
2. Moldy or Damaged Garlic
- Why Avoid:
Garlic showing signs of mold or decay can harbor harmful bacteria and fungi. Mold on garlic may produce toxins like aflatoxin, which can trigger dangerous health issues, including severe food poisoning, gastrointestinal distress, and even more serious long-term health problems. - Tip:
Check the outer skin of the garlic. If you see black or gray spots, mushy cloves, or notice an off odor, it’s best to pass on that garlic.
3. Overly Large Garlic
- Why Avoid:
The size of a garlic bulb can be an indicator of its quality. Smaller garlic tends to have a more concentrated, pleasant flavor. Overly large garlic might be the result of using chemical fertilizers or growth stimulants, which can leave harmful residues that not only affect taste but may also impact your health negatively.
- Tip:
Opt for garlic bulbs of moderate size that are firm, round, and feel substantial in your hand.
