For all three of you that actually read this, I cracked the jaundiced garlic mystery via cross-application of knowledge. Whoa!
The UC Davis Postharvest website suggests I found a clove with the physiological disorder waxy breakdown. Affected cloves have yellow areas that darken over time, and as the disorder progresses they become translucent, sticky and waxy. Low oxygen and insufficient ventilation during handling and storage may also contribute.
No word if you would die if you ate it, but I doubt it. A la Bill Nye, "Now you knowww.."