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THE 10-MINUTE TRICK: UNLOCKING FULL POTENCY 
The solution to this widespread problem is surprisingly simple and requires only a small pause in your cooking routine. It’s the “10-Minute Activation Rule.”
The Rule:
After you chop, crush, mince, or mash your garlic—literally, any method that breaks the cell walls—you must:
Let the prepared garlic rest in open air for a minimum of 10 minutes before you cook it or consume it.
What Happens During the 10-Minute Rest?
This 600-second pause is the crucial window that allows the magic to happen:
Full Activation: Alliin and the enzyme alliinase have adequate time to fully interact and convert all available alliin into active, potent allicin.
Potency is Locked In: Once allicin is formed, it is much more stable than the alliinase enzyme was. You can then cook with the garlic, and while some potency will be lost due to heat, the majority of the benefits are now locked into the allicin molecule itself.
Intensified Effects: This simple pause ensures that the full range of health benefits—the antimicrobial power, the improved circulation, the heart support, and the natural cleansing effects—are at their maximum therapeutic level when you finally consume the garlic.
A tiny pause in preparation makes a truly enormous difference in the ultimate benefit you receive. Never again put crushed garlic straight into a pan!
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