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Garlic was ranked the strongest anti-cancer vegetable out of the 34 tested, and most people destroy its benefits before it ever hits the pan.

As a certified integrative nutrition health coach and a nine-year cancer survivor, this is the kind of research that changed how I cook, shop, and think about every meal.

The interesting part is that a whole garlic clove doesn't actually contain much allicin, the compound everyone talks about. Allicin only forms when garlic is chopped, crushed, or minced. And there's a specific window of time involved that almost nobody respects.

In this episode, I want to walk through what the research actually says about garlic, immune function, inflammation, and detoxification pathways. I also want to clear up the raw-versus-cooked debate, because that question comes up constantly.

This isn't about eating 20 cloves a day or treating one food as a cure. It's about understanding food as information for your cells.

You’ll learn:

[0:00] Introduction

[2:00] How allicin actually forms, and why whole cloves barely contain it

[4:24] The biggest mistake people make while chopping garlic before cooking

[6:07] Raw versus cooked garlic; which one is better for you?

[7:38] Why cancer prevention is never one superfood, it's the pattern

Resources mentioned:

Antiproliferative and antioxidant activities of common vegetables: A comparative study by Boivin, D. et al. | Article

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