The American Cancer Society considers garlic to be the top plant with the most anti-cancer potential in the world. Research has found that elements such as germanium and selenium in garlic can inhibit the growth of tumor and cancer cells, and allicin can effectively kill bacteria and molds in the body, thereby blocking the synthesis of carcinogenic nitrosamines. The correct way to eat the most anti-cancer vegetable.
The formation of allicin occurs when raw garlic is crushed or chewed, releasing the alliinase enzyme, which converts alliin into allicin. Therefore, if garlic is cooked before eating, the alliinase enzyme is destroyed, and it becomes impossible to produce the sterilizing allicin. Furthermore, some effective components in garlic that block the chemical synthesis of nitrosamines are also lost due to heating.