Garlic is delicious, inexpensive, and adds flavor to many a meal. Garlic also contains the powerful cancer fighting compound allicin. What’s not to love? But, many of us aren’t getting the full benefits of those pungent bulbs. Not to get too technical, but in it’s raw form garlic hasn’t been able to produce the allicin we all are looking for. What to do, chop, set the garlic aside for 10 minutes. Those ten minutes allow the garlic’s enzyme allinase to convert the conpound alliin to allicin. And allicin is a cancer inhibitor. So chop, let the garlic rest for 10, and carry on!