“Be careful when buying garlic, dear — there are some kinds I wouldn’t even take home myself!” That’s what a vegetable vendor at the market told me, and her warning caught me completely off guard. Who would have thought that such a small kitchen ingredient could hide so many traps?

After checking the pile of garlic in my kitchen, I realized that choosing the wrong cloves could actually harm your health. Here are five types of garlic you should absolutely avoid if you don’t want to invite toxins into your home.

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1. Sprouted Garlic – Green but Dangerous

Many people assume that sprouted garlic is “still fresh,” but in fact, the nutrients inside have already been drained to feed the green shoots. According to Vietnam’s National Institute of Nutrition, sprouted garlic can lose up to 70% of its allicin content — the compound responsible for its antibacterial and anti-inflammatory properties (Health & Life Newspaper, 2023).

Even worse, sprouted garlic easily grows mold and may produce aflatoxin, a Group 1 carcinogen linked to liver cancer (source: World Health Organization). The fresh-looking green color may look healthy — but it’s actually a red flag.

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2. Moldy Garlic – 68 Times More Toxic Than Arsenic

A neighbor of mine once ended up in the hospital after buying a cheap bag of moldy garlic. It turned out that moldy garlic harbors aflatoxin, a toxin that’s up to 68 times more poisonous than arsenic, according to VnExpress (2022).

And don’t think you can just cut away the bad part — the toxin penetrates deep inside. Always discard cloves with dark spots, blackish stains, or an uneven surface, no matter how small the blemish looks.

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3. Dyed Garlic – Made “Beautiful” with Industrial Chemicals

Recent investigations by VietnamNet and Lao Động Newspaper have exposed cases of garlic being bleached or dyed with industrial chemicals to appear whiter and newer. These “perfect” looking bulbs may contain lead, mercury, or synthetic colorants (azo dyes) — all known to damage the liver, kidneys, and nervous system if consumed regularly.

However, not all colored garlic is dangerous. If you see a slight bluish tint, it might just come from Bordeaux mixture, a mild fungicide allowed in agriculture. In that case, washing thoroughly with salt water can make it safe. But if the garlic smells sharp, chemical, or unnatural — skip it immediately.

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4. Shriveled or Dried-Out Garlic – A Sign of Nutrient Loss

When garlic is stored too long, it loses moisture and becomes light and wrinkled. It might look fine, but when you squeeze it, the clove feels soft or hollow.

Some suppliers even use radiation treatment to prevent sprouting and extend shelf life. While small doses are considered safe, old garlic that has been dehydrated for months often loses its nutrients and can harbor bacteria if stored in humid conditions.

Always check the weight and firmness — the heavier and tighter the bulb, the fresher it is.

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5. Garlic with Strange Odors – A Warning of Bacterial Contamination

Good garlic should have a mild, spicy aroma. If you smell something sour, rotten, or chemical-like, that’s a sign of decay. Such cloves may contain harmful bacteria like E. coli or Salmonella — both of which can cause severe food poisoning, diarrhea, or even life-threatening infections (WHO Food Safety Bulletin, 2024).

Remember: if it smells off, throw it away — your health is worth far more than a few cloves of garlic.

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3 Tips for Choosing Safe, High-Quality Garlic

1. Check the outer skin: The peel should be intact, even in color, and free of black or gray spots. Purple-skinned garlic is often richer in antioxidants than white ones.

2. Squeeze before buying: A good bulb should feel solid and heavy, not soft or hollow.

3. Smell carefully: Avoid anything that smells overly chemical or sour — it’s a clear warning sign.

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Garlic is a staple in every kitchen, known for boosting flavor and immunity. But don’t let its simplicity fool you — the wrong choice could be toxic. Next time you go shopping, keep these tips in mind and choose wisely for your family’s health.