A Canadian study found "garlic is by far the strongest inhibitor of tumor cell growth." The active ingredient in garlic is allicin, which is only available when a protein fragment and a heat-sensitive enzyme are co-mingled by slicing or pressing the clove. If you use garlic in a cooked recipe, to ensure the creation of allicin, keep the cut/pressed garlic from heat for 10 minutes. Follow this little step to reap the benefits of garlic's potent cancer-fighting properties.
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