YOU ARE MOST LIKELY CONSUMING BLEACHED AND CHEMICAL-LOADED GARLIC FROM CHINA
Get FREE health downloads: http://www.chefonamission.com/health-downloads.html http://myilifestyle.com/beware-of-chinese-garlic-you-are-most-likely-consuming-bleached-and-chemical-loaded-garlic-from-china-exported-worldwide-here-is-how-to-spot-it/ Subscribe to my main health channel: https://www.youtube.com/channel/UCkIp0YMY6Xre5EaDBv0P6rQ Subscribe to my Restaurant channel: https://www.youtube.com/channel/UCwPO5peQq64TwBgilCdoDTg Subscribe to my Business Tips channel: https://www.youtube.com/channel/UCwPO5peQq64TwBgilCdoDTg Chef Marcus Guiliano is an award-winning chef, green restaurateur, real food activist, professional speaker, restaurant consultant & ultra-marathoner. Devoting his career to a whole food, whole life approach, Chef Marcus has coined the phrase Eco-Lectic Cuisine. The notion behind Eco-Lectic Cuisine is how Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is often heard saying, “It's the whole picture that matters." Chef Marcus, and his wife Jamie, had to overcome a handful of health challenges in the late 90s. He was able to eliminate all of the medications he was taking and in the transition cure an asthmatic condition he had from birth. After overcoming his various health challenges, Chef Marcus was invited to contribute over 200 recipes to several Dr. Gary Null's books. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and trouble shooting for other restaurants. His master consulting project is www.50mistakes.com: an free online cyber coaching tool for applicable to all businesses, not just restaurants. Garnering his passion for clean, sustainable, healthy food choices, Chef Marcus has launched other activist/watchdog oriented sites including: NoFarmedSalmon.com, ChefonaMission.com & the controversial FoodFraudTV.com. On FoodFraudTV.com , Chef Marcus has called out fellow chefs for not being honest to their patrons on their menus. Chef Marcus has a rather large following on YouTube and his videos can be found under the moniker: MarcusG.tv. Chef Marcus has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef's America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, OneGreenPlanet.com named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes." Most days Chef Marcus can be found pursing his passion of food at his restaurant Aroma Thyme Bistro or on pursuing his passion for running on one of the many country roads and trails surrounding his restaurant. Chef on a Mission Facebook http://tinyurl.com/myqspp3 My Central Channel: http://www.MarcusG.tv Free Cyber Coaching for Businesses http://www.50mistakes.com Food Fraud TV http://www.FoodFraudTV.com My facebook http://www.facebook.com/AromaThymeBistro Twitter for my restaurant: http://twitter.com/Aroma_Thyme My personal Twitter: http://twitter.com/1ChefonaMission My Restaurant website: http://www.aromathymebistro.com Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted. "Fair Use" guidelines: www.copyright.gov/fls/fl102.html
Comments
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good Show recently I heard China is growing garlic in feces I cancel a lot of college thank you
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never buy food from China. no matter how good it looks. Soil all over china probably has lead, many more harmful chemicals. all them factory's and coal burning.
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I saw an amazing film once, years ago at a film festival in London. It was called "Garlic is as good as 10 mothers". All about garlic use around the world. THe director even wrote his own theme song.
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When is garlic harvested in the US? What should we do when it's out of season?
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Thank you Marcus for bringing attention to these issues, keep up the great work
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I don't understand ... how is it danger to eat China garlic ... garlic in China is no difference from any where ... In the world ... and it has a cover on it ... what chemicals if they are using chemicals why is it possible to ferment to get black garlic ... If it's how u are saying it should not ferment at all ... Please be care full of what u preach in your channel .... u have no idea how many homes u are damaging by making falls information about a certain product ...Many family's are working under the production of this product and millions are earning their living from it ...so please try to respect the gifts that God have given us and use it wisely ... thx and no offince.
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Only organic garlic for me.
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Same here in the UK. I always use Spanish garlic!
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I love this series you are doing.
I recently discovered & ordered Larry Olmsted's book "Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It." -
happiness is knowing where your food comes from!! ;) thanks for another great vid!
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is it safe to say that any garlic that is seemingly neat without the roots and seems really (beach)white perhaps potentially be fm China? well simply bcs of it's mass scale of production tt is
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Right on for the info your saving life bro.
Respects -
oy, The Chinese first there ahead of us, now they are in our garlic!😇
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That's scary I eat Garlic by the cloves to lower my bp
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