Garlic may be the best weapon against a type of bacteria responsible for millions of cases of food poisoning in the United States every year, according to a new study. Researchers from Washington State University discovered that a compound found in garlic was 100 times more effective than antibiotics at killing Campylobacter, most common cause of food-borne bacterial illness in the United States. The compound, diallyl sulphide, which is responsible for the garlic smell that sticks to your hands when you cook, worked better and faster than the common antibiotic treatments for Campylobacter, erythromycin and ciprofloxacin. Eating massive quantities of...