According to the National Cancer Institute, there is compelling evidence that compounds in garlic provide cancer protection, making garlic an effective cancer prevention food. While I believe there is a healing synergy to food that cannot be understood when separate compounds are studied individually, much research has been done indicating the compound in garlic responsible for its powerful cancer fighting abilities is allyl sulfur. Allyl sulfur slows or prevents the growth of tumor cells.

The healing potential of garlic appears to depend on the way garlic is prepared. Peeling garlic and processing garlic into oil or powder can increase the number and variety of active compounds. Peeling garlic releases an enzyme called allinase and starts a series of chemical reactions that produce diallyl disulfide, DADS. DADS is also formed when raw garlic is cut or crushed. However, if garlic is cooked immediately after peeling, the allinase is inactivated and the cancer-fighting benefit of DADS is lost. Scientists recommend waiting 15 minutes between peeling and cooking garlic to allow the allinase reaction to occur. Garlic is good for your health, inexpensive to buy, easy to grow, and if you are a garlic lover, delicious in almost any meal.