Garlic Dishwashing – a stake to the heart of germs

Whenever the wife and I go shopping I’m in the habit of being mindful to what she slips into the cart.

Much like a mom watching for her kids trying to sneak in Chococavity Puffs cereal, I keep an eye out for undesirables like coagulated pig’s blood, various ‘throw away’ parts of animals, prawn & honey crackers, etc.

This just forces Maggie to covertly place the duck’s stomachs and pickled pig skin into the fridge while I’m out. So be it.

However, in a recent trip to the local Auchan, I slipped in my diligence. And as such, I’m now washing my dishes with:

Garlic Dishwashing [sic]

garlicdishwashing.jpgThis unassuming pink bottle, like coffee-flavoured gum, joins the ranks of products whose variety is counterproductive to their intended purpose.

Now, I’m an admittedly simplistic person. For me even getting the “ginger” dish liquid that’s rather common here in [*China*] is a stretch. But ginger, unlike its subterranean cousin, at least has a pleasant smell.

As might be imagined I had a few questions about the reasoning behind the purchase. With near every Chinese dish using garlic as the corner-stone ingredient, why would you use garlic to remove garlic when cleaning up (all ‘fire with fire’ comparisons aside)?. The answer I got was that it kills germs better.

Have we really reached a point in our sanitization obsession that we’re vilifying germs into the likenesses of vampires? What’s next, silver-infused dandruff shampoo?

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