Garlic breath is definitely the last thing anyone would want to have when meeting Hayden Quinn. Unfortunately we found ourselves in the very situation on Tuesday morning this week. We were joining the former MasterChef Australia contestant for brunch at The Stables in Surry Hills, and he was cooking up a slew of garlic-infused dishes to fit in with the event’s theme, garlic — more specifically, Kyolic Aged Garlic Extract.
Kale, garlic and artichoke hummous, winter gazpacho, and grilled salmon rice and barley bowl; everything Hayden threw together for us was so darn tasty, we forgot about the consequences. However, to be fair, the garlicky food we tasted was of the sample-sized variety; the real meal was the brunch to follow.
When Hayden had finished his cook-up (mental note: purchase his cookbook), we sat down in the loft-style space to dine on quinoa burgers, yoghurt and muesli, and to learn more about the benefits of aged garlic extract.
Coronary heart disease claimed the lives of an alarming 20,046 Australians in 2012 and kills one Australian every 26 minutes. Every year, around 55,000 Australians suffer a heart attack, which means someone is having a heart attack every 10 minutes. Dr. Matthew Budoff, a world-renowned integrative cardiologist and an acclaimed researcher, ran us through a brief presentation on the findings from the first-ever study to look at the role of aged garlic extract in heart disease. What he discovered can help combat these numbers.
“People who were given aged garlic extract showed a significant reduction in their soft plaques,” he said. According to the studies, the soft plaques within the arteries are what causes a heart attack.
Wagner Kyolic Aged Garlic Extract is in a league of garlic supplement of its own. Its odour-free (essential!); the antioxidant effect is enhanced; and it’ll give you less digestive irritation. Sounds like a win-win-win to us.
We’ll just take some of that kale and artichoke hummus in a take-away container, please.
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