Garlic bulbs, separating into cloves, are offered for sale in a Whole Foods market in New York City, Thursday, Feb. 23, 2006. Garlic, which belongs to the onion family, contains allicin, a sulfur compound responsible for its characteristic odor. Even before the garlic is cooked, the allicin released when a clove is chopped, crushed or chewed has been shown to have powerful anti-bacterial and anti-viral properties. (AP Photo/Kathy Willens)