Combination with selenium, certain fatty acids (eg linoleic acid), and vitamin A, can enhance the ability of garlic to inhibit proliferation and increase apoptosis. But we need to realize that the error processing this herb may turn off the power of the anticancer substances. One minute it is processed in the microwave, then the efficacy of this herb as an anticancer will be lost. So also when heated in another cooking process.
Then, how?
How to use garlic as a cancer treatment is simple. Mash this herb (beaten until the bruised, thinly sliced, or crushed) and then leave for 15 minutes before cooking (used as a spice in cooking). Within 15 minutes of it happening chemical reactions that activate the anticancer substances allyl sulfur in the upper class, which is not damaged even if cooked. But if destroyed immediately after cooking, the chemical reaction that did not happen, automatic anticancer properties disappear.