What I was doing wrong with the garlic was not letting it rest after crushing. Crushing garlic releases an enzyme which catalyses the production of organosulphur compounds with established anti-cancer properties. But that reaction takes several minutes, and the enzyme is destroyed by heat.
By tossing the crushed garlic straight into the stir fry I interupted that process. The flavour was there, to be sure, but not the anti-cancer activities. I should have placed the crushed garlic in a ramekin, as the TV cooks do, for ten minutes before using it.
Professor Rayman mentions the issue of prevention over cure. Clearly, longitudinal studies of PCa rates infer the dominance of prevention, but she insists evidence does exist for efficacy after diagnosis as well as before - within the fairly modest activity observed.
So, not a cure for PCa, but perhaps a minor extension of remission - and an argument for as much garlic as you fancy.
Edited by member 19 Apr 2021 at 21:54
| Reason: Clarity