>> SPICE IT UP Garlic contains allylic sulfides, compounds shown in lab studies, to block the growth of cancer cells and kill them outright. While eating the herb raw ensures the full power of these compounds, few people find it appealing. Cooked garlic is less pungent and therefore easier to consume. But take not: Unless the herb is chopped or crushed and allowed to stand for at least 10 minutes before cooking, heat will destory much of the enzyme that unlocks its cancer-fighting compounds. The verdict: It’s your preference. If you cook it, crush it and let it sit while you prep other food.