11/17/98, a report from researchers at Penn State University supports the idea that garlic is useful as a cancer fighting agent. Kun Song, a doctoral candidate in nutrition and Dr. John A. Milner, head of Nutrition department demonstrated that although microwaving garlic for as little as ONE minute, or roasting garlic for 45 minutes would "completely block garlic's ability to retard the action of a well known cancer-causing agent in rats"-chopping or crushing the garlic and allowing it to stand for 10 minutes would restore this function.
In the case of roasted whole garlic, if the top of the bulb was sliced off prior to heating, it retained some of its valuable properties.
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