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Attention, Chinese garlic!
You all know about the wonderful properties of garlic and emitted volatile they kill viruses and germs as may have none of the produced antibiotics; it improves blood circulation, it also improves the immune system, it also rejuvenates and prolongs life (including sex).
But, you do not suspect that, a beautifully packaged imported from China garlic that you buy in the supermarket, due to long and improper storage, completely stripped of all its wonderful properties. There was only the taste and smell.
Improve your health, prevent the flu and other bad disease, you can, using only domestic garlic which we have grown. This is not advertising, but information that is asked to take note of.
Recent years, most supermarkets sell garlic imported from China. It affects the quality of sold heads – they are all as one, amazingly clean, strong, juicy, without any signs of mechanical damage and rot.
Looking at this high quality agricultural products, in the mind involuntarily comes to mind: "That is able to producers to grow this crop, and also to keep it in such an attractive form!"
Whether it is a domestic garlic. Due to the lack of proper storage conditions even an excellent crop of high quality heads is quite ugly it looks after a few months after harvest. Often winter crops collected in July, by mid-November, lose their marketable state, partly growing, partly drying out, partially rotting. Same story with spring varieties of garlic. By early spring a large part of the crop spoiled.
It turns out that for the safety of the presentation of heads, requires special refrigeration units designed for long-term savings of garlic. It is better to store at sub-zero temperatures (-5°C), a certain level of humidity (about 70%) and good ventilation. Due to the presence in the composition of garlic a large number of essential oils and volatile compounds, teeth will not freeze at this temperature.
Dangerous compounds in the garlic Chinese proizvodstva secret that China has firmly gained the position of world leader for growing acute culture on their plantations. About 80% of garlic cultivated worldwide, accounted for Chinese, which is more than 12 million tons per year.
But not everyone knows that garlic from China is composed of very hot components. Research by independent chemical laboratories repeatedly confirmed this truth. Often garlic imported from China that contains high concentration of heavy metals and other hazardous toxic compounds.
Very often the garlic in our market supply of those provinces of China, where at one time, the fields used dangerous insecticide DDT dust or prohibited in many countries. And most worryingly, to improve presentation, increase shelf life and reduce losses during transportation, before it is sent to a far country, garlic is soaked in a chlorine solution! That's why the bulbs are so attractive look on the shelves of our supermarkets.
Use of domestic chennakesavan statistics, only about one third of all consumption of garlic accounts for grown in their native homeland, while 70% is the garlic imported. It should also be noted that up to 90% of the domestic garlic grown in backyards and gardens of the population, and only 10% of farms.
Buying garlic in the store, you can not 100% be sure where it was brought and what chemicals were used during its cultivation, and also did it before sending or not. That's why experts recommend to buy only domestic garlic. And let heads sold on the market grandmothers, didn't look amazingly fresh, strong enough, and sometimes slightly shriveled, but they are safe.
By the way, studies confirm that domestic garlic is more pungent in taste and has a high percentage of dry substances. Its sharpness and "picocell" is directly determined by the content in the soil chemical element of sulfur, which in our land contains enough.
So if you care about your health, it is better to refrain from purchase of imported garlic, replacing it with "native".published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: vk.com/ekoduh?w=wall-21293291_36550
But, you do not suspect that, a beautifully packaged imported from China garlic that you buy in the supermarket, due to long and improper storage, completely stripped of all its wonderful properties. There was only the taste and smell.
Improve your health, prevent the flu and other bad disease, you can, using only domestic garlic which we have grown. This is not advertising, but information that is asked to take note of.
Recent years, most supermarkets sell garlic imported from China. It affects the quality of sold heads – they are all as one, amazingly clean, strong, juicy, without any signs of mechanical damage and rot.
Looking at this high quality agricultural products, in the mind involuntarily comes to mind: "That is able to producers to grow this crop, and also to keep it in such an attractive form!"
Whether it is a domestic garlic. Due to the lack of proper storage conditions even an excellent crop of high quality heads is quite ugly it looks after a few months after harvest. Often winter crops collected in July, by mid-November, lose their marketable state, partly growing, partly drying out, partially rotting. Same story with spring varieties of garlic. By early spring a large part of the crop spoiled.
It turns out that for the safety of the presentation of heads, requires special refrigeration units designed for long-term savings of garlic. It is better to store at sub-zero temperatures (-5°C), a certain level of humidity (about 70%) and good ventilation. Due to the presence in the composition of garlic a large number of essential oils and volatile compounds, teeth will not freeze at this temperature.
Dangerous compounds in the garlic Chinese proizvodstva secret that China has firmly gained the position of world leader for growing acute culture on their plantations. About 80% of garlic cultivated worldwide, accounted for Chinese, which is more than 12 million tons per year.
But not everyone knows that garlic from China is composed of very hot components. Research by independent chemical laboratories repeatedly confirmed this truth. Often garlic imported from China that contains high concentration of heavy metals and other hazardous toxic compounds.
Very often the garlic in our market supply of those provinces of China, where at one time, the fields used dangerous insecticide DDT dust or prohibited in many countries. And most worryingly, to improve presentation, increase shelf life and reduce losses during transportation, before it is sent to a far country, garlic is soaked in a chlorine solution! That's why the bulbs are so attractive look on the shelves of our supermarkets.
Use of domestic chennakesavan statistics, only about one third of all consumption of garlic accounts for grown in their native homeland, while 70% is the garlic imported. It should also be noted that up to 90% of the domestic garlic grown in backyards and gardens of the population, and only 10% of farms.
Buying garlic in the store, you can not 100% be sure where it was brought and what chemicals were used during its cultivation, and also did it before sending or not. That's why experts recommend to buy only domestic garlic. And let heads sold on the market grandmothers, didn't look amazingly fresh, strong enough, and sometimes slightly shriveled, but they are safe.
By the way, studies confirm that domestic garlic is more pungent in taste and has a high percentage of dry substances. Its sharpness and "picocell" is directly determined by the content in the soil chemical element of sulfur, which in our land contains enough.
So if you care about your health, it is better to refrain from purchase of imported garlic, replacing it with "native".published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: vk.com/ekoduh?w=wall-21293291_36550
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