Nollywood actress Ruth Kadiri has raised concerns about the circulation of fake food products in Nigeria, citing her own experience with blended garlic that turned green. However, food safety experts and research indicate that this colour change is a natural chemical reaction and does not indicate that the garlic is fake or unsafe for consumption.
Actress Highlights Concerns Over Fake Consumables
In a video posted on her Instagram page, Kadiri expressed deep concern about the prevalence of fake products in the country, linking them to serious health issues, including kidney problems in children. She urged Nigerians to be vigilant, stating, "Dear Nigerians, I’m speaking to you today with a heavy heart and deep concern about the circulation of fake products in our country. Every day, people buy food, drinks, medicine, cosmetics, and household products believing that they are safe, but sadly, some are poorly produced, contaminated, harmful and mostly fake. This is not just a business problem; it’s a threat to human life. Imagine little children battling kidney failure."
Kadiri also shared her personal experience with garlic, saying, "I bought garlic, blended it, went upstairs and came back, my garlic had turned green." This prompted her to question the authenticity of the product, reflecting a broader public concern following a surge in complaints about fake foods and drugs and perceived inefficiency of the National Agency for Food and Drug Administration and Control (NAFDAC) in curbing the issue.
Science Behind the Colour Change
According to experts, the colour change in garlic is a normal occurrence. When garlic is whole, natural chemicals such as alliin and the enzyme alliinase are kept separate within its cells. Cutting, crushing, or blending breaks the cells, allowing these chemicals to mix and trigger a reaction that produces allicin, the compound responsible for garlic's strong smell and taste.
Garlic also contains natural sulfur compounds and pigments. Under certain conditions, particularly in an acidic environment, these compounds can react and cause the garlic to turn blue, blue-green, or green. This reaction is harmless and does not mean the garlic has spoiled.
Expert Confirmation and Safety Advice
Penn State Extension, an educational network linked to the Pennsylvania State University College of Agricultural Sciences, has addressed this phenomenon. In one response, they cite Georgia Cooperative Extension, stating that the colour change does not mean the garlic has spoiled. They explain, "This reaction may be due to iron, tin, or aluminum in your cooking pot, water, or water pipes reacting with the pigments in the garlic. Or, the garlic may naturally have more blueish pigment that is more evident after pickling." They confirm that pickled vegetables, including garlic, are safe to eat.
In another article, Penn State Extension clarifies, "Yes, the blue or green color is caused by an enzymatic reaction and is perfectly harmless. Garlic contains naturally occurring sulfur compounds that, under acidic conditions, react with trace amounts of copper to form copper sulfate, a blue or blue-green compound." They advise that if the colour is a concern, blanching the garlic in boiling water for about 10 seconds can inactivate the enzymes causing the change.
This expert clarification underscores that while the public is right to be cautious about fake products, not every anomaly indicates adulteration. The garlic's colour change is a benign chemical reaction, and consumers can continue to use such garlic safely.
