1 00:00:04,440 --> 00:00:07,240 Speaker 1: Due by Australian It might come as a surprise to 2 00:00:07,240 --> 00:00:09,639 Speaker 1: hear that there are only a handful of Aussie food 3 00:00:09,680 --> 00:00:13,280 Speaker 1: companies who are one hundred percent owned and operated in Australia. 4 00:00:13,920 --> 00:00:16,640 Speaker 1: On today's episode of The Nutrition Couch, we share the 5 00:00:16,680 --> 00:00:19,440 Speaker 1: handful of Aussie brands out there and the healthy products 6 00:00:19,440 --> 00:00:20,919 Speaker 1: that we like to buy from them. 7 00:00:21,440 --> 00:00:22,800 Speaker 2: Hi, I'm lean Ward. 8 00:00:22,880 --> 00:00:24,200 Speaker 3: And I'm Sidney Burrow, and. 9 00:00:24,200 --> 00:00:27,040 Speaker 1: Together we bring you The Nutrition Couch, the weekly podcast 10 00:00:27,120 --> 00:00:29,040 Speaker 1: that keeps you up to date on everything that you 11 00:00:29,120 --> 00:00:31,720 Speaker 1: need to know in the world of nutrition, as well 12 00:00:31,760 --> 00:00:34,879 Speaker 1: as Ossie supermarket Brands, which at everything that you need 13 00:00:34,920 --> 00:00:38,680 Speaker 1: to know about supermarket foods that may contain MSG. We 14 00:00:38,760 --> 00:00:41,839 Speaker 1: have another delicious dip to share for party season, and 15 00:00:41,920 --> 00:00:44,920 Speaker 1: our listener question is all about swimming. 16 00:00:45,680 --> 00:00:48,360 Speaker 2: No, it's all about it resalt. 17 00:00:48,920 --> 00:00:51,080 Speaker 3: It's s's it's the same, isn't it, Leanne. And you 18 00:00:51,159 --> 00:00:53,600 Speaker 3: haven't even been to Melbourne Cup, so you're not even hungover. 19 00:00:54,000 --> 00:00:56,560 Speaker 1: Same thing now, I'm fresh as a daisy, I'm caffeinated. 20 00:00:56,640 --> 00:00:58,320 Speaker 1: It's all good things today. 21 00:00:58,520 --> 00:01:00,920 Speaker 3: You're looking very sprightly on your video. All of a sudden, 22 00:01:01,000 --> 00:01:03,960 Speaker 3: she's got it down, Pat, someone's obviously mucked up the scripript. 23 00:01:04,040 --> 00:01:06,480 Speaker 3: That's the script, but you could add live because you're 24 00:01:06,480 --> 00:01:07,759 Speaker 3: a podcast professional. 25 00:01:07,800 --> 00:01:08,920 Speaker 2: So I rap at the S. 26 00:01:09,040 --> 00:01:10,920 Speaker 1: I just got the wrong S. So swimming is on 27 00:01:10,959 --> 00:01:13,080 Speaker 1: the next week's podcast. It's all about salt on this 28 00:01:13,120 --> 00:01:17,200 Speaker 1: week's podcast, it is it is. Indeed s's with Aussie brands. 29 00:01:17,200 --> 00:01:19,560 Speaker 1: There's a couple that begin with S as well. So 30 00:01:19,760 --> 00:01:21,560 Speaker 1: I think we had a listener question about this, didn't 31 00:01:21,560 --> 00:01:23,120 Speaker 1: we like, what a what are a handful of the 32 00:01:23,160 --> 00:01:26,200 Speaker 1: Aussie brands that we can actually support in supermarkets because 33 00:01:26,360 --> 00:01:27,720 Speaker 1: you know, it's one thing to go down to the 34 00:01:27,760 --> 00:01:30,399 Speaker 1: locals farmers markets and support local and we love to 35 00:01:30,440 --> 00:01:32,760 Speaker 1: do that. But the reality is that we do do 36 00:01:32,880 --> 00:01:36,039 Speaker 1: the bulk of our shopping for the household at the supermarket. 37 00:01:36,080 --> 00:01:38,479 Speaker 1: Like there's really not much, you know, we can't really 38 00:01:38,520 --> 00:01:41,400 Speaker 1: get around that. So where there are Australian brands that 39 00:01:41,440 --> 00:01:44,840 Speaker 1: we can support, we absolutely love to, don't we, Suzie. 40 00:01:45,360 --> 00:01:48,160 Speaker 3: I think it's always alarming when you hear some sort 41 00:01:48,160 --> 00:01:51,440 Speaker 3: of stat is like ninety percent of supermarket products come 42 00:01:51,480 --> 00:01:54,960 Speaker 3: from a handful of brands. They're owned by massive multinationals, 43 00:01:55,000 --> 00:01:57,440 Speaker 3: and for better or for worse, that's the way of 44 00:01:57,720 --> 00:02:01,600 Speaker 3: a capitalistic society, but there are still a handful of 45 00:02:01,680 --> 00:02:05,120 Speaker 3: Australian owned and produced brands. Now in saying that a 46 00:02:05,160 --> 00:02:07,400 Speaker 3: lot of big brands will still produce here in Australia, 47 00:02:07,520 --> 00:02:10,240 Speaker 3: you know that we've got access to great manufacturing and 48 00:02:10,400 --> 00:02:13,040 Speaker 3: raw ingredients here, but they may not be owned. So 49 00:02:13,080 --> 00:02:16,000 Speaker 3: the ones we're going to go through are owned Australian, 50 00:02:16,000 --> 00:02:19,280 Speaker 3: one hundred percent Australian owned and manufacture and produced here. 51 00:02:19,919 --> 00:02:22,840 Speaker 3: And I think that the standout feature to me, and 52 00:02:22,919 --> 00:02:24,920 Speaker 3: I just love it as a concept because it's not 53 00:02:25,480 --> 00:02:29,160 Speaker 3: obviously this is a nutrition podcast. It's not about the 54 00:02:29,280 --> 00:02:33,160 Speaker 3: nutritionals specifically. I think it all makes us feel good 55 00:02:33,200 --> 00:02:36,440 Speaker 3: to buy and support Australian and I think what we 56 00:02:36,560 --> 00:02:40,040 Speaker 3: do see though, is some really top quality foods being 57 00:02:40,080 --> 00:02:44,320 Speaker 3: produced here and long term larger companies do like to 58 00:02:44,320 --> 00:02:47,320 Speaker 3: buy them because they're very good. The issue, of course 59 00:02:47,400 --> 00:02:51,360 Speaker 3: is sometimes that gets diluted in bigger industries. But they 60 00:02:51,400 --> 00:02:54,320 Speaker 3: are certainly stand out brands and I feel very strongly 61 00:02:54,440 --> 00:02:56,880 Speaker 3: that we should support them when we can. You know, 62 00:02:56,880 --> 00:03:00,520 Speaker 3: it creates jobs, We know the qualities there of Australian produced. 63 00:03:00,560 --> 00:03:02,960 Speaker 3: It's a feel good thing, but it will be a 64 00:03:03,080 --> 00:03:05,760 Speaker 3: shock to hear how few there are, but these are 65 00:03:05,800 --> 00:03:08,440 Speaker 3: the ones that stand out both for being Austrayan owned 66 00:03:08,440 --> 00:03:12,240 Speaker 3: and operated but also stand out nutritional properties. So the 67 00:03:12,280 --> 00:03:17,280 Speaker 3: first is Carmens Fine Foods, which is headed by Carolyn 68 00:03:17,360 --> 00:03:21,800 Speaker 3: Creswell and probably some of the best musleis and snack bars. 69 00:03:22,040 --> 00:03:25,800 Speaker 3: They're also sort of branched into popcorn. So Carmens, despite 70 00:03:25,800 --> 00:03:29,760 Speaker 3: its size, remains one hundred percent Austrayan owned and operated 71 00:03:30,400 --> 00:03:34,600 Speaker 3: and certainly stand out cereals in the supermarket section which 72 00:03:34,680 --> 00:03:37,600 Speaker 3: is dominated by other big companies. I should, of course 73 00:03:37,640 --> 00:03:41,880 Speaker 3: say Sanitarium. Sanitarium is not in my list actually, but Sanitarium, 74 00:03:41,960 --> 00:03:44,640 Speaker 3: of course in the cereal section is and hence you 75 00:03:44,680 --> 00:03:48,000 Speaker 3: know Australia Number one cereally is wheatbeaks. But they also 76 00:03:48,040 --> 00:03:51,320 Speaker 3: produce some amazing plant based milks that are fortified with 77 00:03:51,360 --> 00:03:55,000 Speaker 3: the central nutrients. They produce some amazing vegetarian and meat 78 00:03:55,120 --> 00:03:58,720 Speaker 3: alternatives which are very rich in nutrient quality nuts spread. 79 00:03:58,840 --> 00:04:02,480 Speaker 3: So Sanitarium is another one that is outstanding nutritional profile. 80 00:04:03,040 --> 00:04:06,480 Speaker 3: Cobbram olive oil has been around for twenty I think 81 00:04:06,520 --> 00:04:08,720 Speaker 3: only just about twenty years. They started with their olive 82 00:04:08,760 --> 00:04:11,840 Speaker 3: trees and you know the Australian extravergent olive oil is 83 00:04:11,880 --> 00:04:16,320 Speaker 3: top quality, extremely high in antioxidants and certainly the only 84 00:04:16,360 --> 00:04:19,719 Speaker 3: oil that I use in cooking. A smaller company is 85 00:04:19,760 --> 00:04:23,640 Speaker 3: Twisted Twisted Healthy Treats, so they original frozen yogurt cups 86 00:04:23,640 --> 00:04:25,960 Speaker 3: and they've branched out more into some lower carb and 87 00:04:26,000 --> 00:04:29,800 Speaker 3: some ice blocks for kids. Very strong and growing Australian 88 00:04:29,800 --> 00:04:33,560 Speaker 3: company that we love to support. Buller Dairy is one 89 00:04:33,640 --> 00:04:35,599 Speaker 3: hundred percent astrain and owned and operated, and they've got 90 00:04:35,640 --> 00:04:40,240 Speaker 3: a really wide portfolio of products including those amazing ice creams. 91 00:04:40,279 --> 00:04:42,520 Speaker 3: You know, you can get those mini frozen yogurt sticks 92 00:04:42,880 --> 00:04:46,360 Speaker 3: as well as proper ice cream of course, dairy things 93 00:04:46,400 --> 00:04:50,400 Speaker 3: like cottage cheese as well, MAVs, nuts, breads. You know, 94 00:04:50,440 --> 00:04:52,880 Speaker 3: there's a really wide range of those one hundred percent 95 00:04:52,960 --> 00:04:56,520 Speaker 3: nut based products. That's a great company too. Sunrice is 96 00:04:56,600 --> 00:04:58,760 Speaker 3: also Australian. You know, they've got a wide and growing 97 00:04:58,880 --> 00:05:02,080 Speaker 3: range of rice so grain based products and supermarkets. So 98 00:05:02,080 --> 00:05:04,520 Speaker 3: that's when you can be as short is locally produced. 99 00:05:04,800 --> 00:05:06,680 Speaker 3: When that surprised me actually and I hadn't known as 100 00:05:06,760 --> 00:05:10,719 Speaker 3: san Remo. San Remo Pasta is also one hundred percent Australian, 101 00:05:10,760 --> 00:05:13,039 Speaker 3: even though it sounds very daly are not, but that 102 00:05:13,160 --> 00:05:16,840 Speaker 3: is an Australian pasta company, Bickford's Cordials, so they've got 103 00:05:16,920 --> 00:05:19,800 Speaker 3: also a range of low sugar alternatives. So and I 104 00:05:19,839 --> 00:05:22,719 Speaker 3: think juices as well. I think Bickfords do the pomegranate 105 00:05:22,839 --> 00:05:25,320 Speaker 3: juice and the blueberry juice which are really strong nutritionally, 106 00:05:25,440 --> 00:05:29,120 Speaker 3: so that is and also SPC. So SPC do baked beans, 107 00:05:29,360 --> 00:05:32,040 Speaker 3: and they do a range of tin fruits. So it's 108 00:05:32,080 --> 00:05:34,280 Speaker 3: a small how many is that leanne it's like ten 109 00:05:34,360 --> 00:05:37,000 Speaker 3: with names. It's not many. Of course there are some 110 00:05:37,120 --> 00:05:40,440 Speaker 3: more sort of smaller brands that are growing, you know, 111 00:05:40,520 --> 00:05:42,120 Speaker 3: some of the boutique ones that are in the health 112 00:05:42,120 --> 00:05:44,760 Speaker 3: food section. But I've picked those just because they are 113 00:05:44,839 --> 00:05:48,640 Speaker 3: kind of major brands that frequent our shopping trolley. And 114 00:05:48,680 --> 00:05:50,599 Speaker 3: you might now think, actually, when I am going to 115 00:05:50,640 --> 00:05:53,359 Speaker 3: buy some ice cream, I will buy Buller, you know, 116 00:05:53,440 --> 00:05:56,599 Speaker 3: if I can, or I will choose Bulle Dairy over others, 117 00:05:56,640 --> 00:05:59,560 Speaker 3: because knowing now it is Australian and I think I'm 118 00:05:59,640 --> 00:06:02,400 Speaker 3: sort of it's always shocked and surprised and almost disappointed 119 00:06:02,440 --> 00:06:04,880 Speaker 3: that there's so few, but at least they do span 120 00:06:05,080 --> 00:06:07,520 Speaker 3: most of the grocery section in supermarket, so a lot 121 00:06:07,600 --> 00:06:11,800 Speaker 3: of that you can support in major kind of industries overall. 122 00:06:12,480 --> 00:06:14,000 Speaker 2: Do you want to know a fun fact about this SPC? 123 00:06:14,800 --> 00:06:15,720 Speaker 3: I do tell me later. 124 00:06:15,800 --> 00:06:16,880 Speaker 2: I'd love fun fact. 125 00:06:16,839 --> 00:06:20,560 Speaker 1: Remaining Australian owned fruit and vegetable processor and it's been 126 00:06:20,600 --> 00:06:22,800 Speaker 1: in operation since nineteen eighteen. 127 00:06:22,760 --> 00:06:23,360 Speaker 2: So fun fact. 128 00:06:23,400 --> 00:06:24,960 Speaker 1: And then I have a fun fact about Sanitarium for 129 00:06:25,040 --> 00:06:25,240 Speaker 1: you too. 130 00:06:25,279 --> 00:06:27,000 Speaker 3: Oh, I love it too. I love a fun fact. 131 00:06:27,120 --> 00:06:28,680 Speaker 2: So up in Brisbane, you were here last time. 132 00:06:28,720 --> 00:06:30,320 Speaker 1: We were going to get a cheeky Starbucks on our 133 00:06:30,360 --> 00:06:32,840 Speaker 1: way down to our retreating King Sklip, which was amazing 134 00:06:32,880 --> 00:06:35,119 Speaker 1: as well, and I said to you, I was taking 135 00:06:35,120 --> 00:06:37,440 Speaker 1: you down there, and we drove past the Sanitarium factory 136 00:06:38,160 --> 00:06:40,599 Speaker 1: in Uruka, and I said, like when it's cooking day, 137 00:06:40,600 --> 00:06:42,320 Speaker 1: like when they're making the week Bix, if you put 138 00:06:42,320 --> 00:06:44,480 Speaker 1: the windows down, you can just smell like we'd biks 139 00:06:44,480 --> 00:06:46,640 Speaker 1: through the whole suburb and on the Facebook like the 140 00:06:46,720 --> 00:06:48,320 Speaker 1: Maruca grapevine, everyone always. 141 00:06:48,080 --> 00:06:50,440 Speaker 2: Says it's weird Bix day or it's baking day because you. 142 00:06:50,360 --> 00:06:53,440 Speaker 1: Can just smell it. It smells amazing. But Sanitarian it is 143 00:06:53,440 --> 00:06:55,599 Speaker 1: one hundred percent Australian owned but it's a not for 144 00:06:55,680 --> 00:06:58,560 Speaker 1: profit organization that is actually owned by this Seventh Day 145 00:06:58,600 --> 00:07:01,840 Speaker 1: Inventist church. So the ownership structure means that the profits 146 00:07:01,839 --> 00:07:05,040 Speaker 1: are actually reinvested back into things like community programs and 147 00:07:05,040 --> 00:07:09,200 Speaker 1: health initiatives rather than actually being distributed to as profit 148 00:07:09,240 --> 00:07:11,720 Speaker 1: to shareholders. So that's a really nice one to support 149 00:07:11,720 --> 00:07:14,360 Speaker 1: because they actually do a lot of great health initiatives 150 00:07:14,360 --> 00:07:16,640 Speaker 1: and community programs. Is not just going to a board 151 00:07:16,640 --> 00:07:19,240 Speaker 1: of you know, investors and shareholders who are just like 152 00:07:19,320 --> 00:07:21,320 Speaker 1: lining their pockets. It's a good one. And they do 153 00:07:21,320 --> 00:07:23,040 Speaker 1: a lot of good cereal and stuff as well, so 154 00:07:23,080 --> 00:07:26,440 Speaker 1: yeah too. They've also got an amazing nutrition team. Because 155 00:07:26,440 --> 00:07:28,440 Speaker 1: the cost of food is high and profit margins are 156 00:07:28,440 --> 00:07:32,240 Speaker 1: so tight in supermarket, it's really hard for brands and 157 00:07:32,280 --> 00:07:34,360 Speaker 1: products to survive, and that's why you might have seen 158 00:07:34,360 --> 00:07:36,600 Speaker 1: that new products can last as little as three months 159 00:07:36,640 --> 00:07:38,520 Speaker 1: on a shelf, because that's all they're given by major 160 00:07:38,560 --> 00:07:42,040 Speaker 1: supermarkets to basically sell very quickly. So they're under huge 161 00:07:42,040 --> 00:07:44,760 Speaker 1: amounts of pressure. But so as such, many will not 162 00:07:44,760 --> 00:07:47,040 Speaker 1: have it in house dietician because they just can't afford 163 00:07:47,080 --> 00:07:49,600 Speaker 1: the budget spend. They've got to allocate that to marketing budget. 164 00:07:49,640 --> 00:07:53,680 Speaker 1: And things are really tight. But Sanitarium have always invested 165 00:07:53,720 --> 00:07:57,080 Speaker 1: heavily in nutrition education, so they've always had a big 166 00:07:57,120 --> 00:08:00,880 Speaker 1: team of dietitians on board, producing and providing a lot 167 00:08:00,880 --> 00:08:03,840 Speaker 1: of recipe and resources for the community. And the reason 168 00:08:03,880 --> 00:08:07,560 Speaker 1: their plant based milk stand out as do their veggie 169 00:08:07,560 --> 00:08:10,320 Speaker 1: replacements for products, is that they're often fortified with essential 170 00:08:10,400 --> 00:08:12,800 Speaker 1: nutrients because they know the benefit of that for people 171 00:08:12,840 --> 00:08:15,400 Speaker 1: who are choosing to follow a plant based diet. So 172 00:08:15,840 --> 00:08:18,520 Speaker 1: you know, they do reinvest certainly in nutrition to help 173 00:08:18,520 --> 00:08:20,640 Speaker 1: the health of Australians. And I don't want to say 174 00:08:20,640 --> 00:08:22,600 Speaker 1: that it has to be Australian to be healthy, because 175 00:08:22,640 --> 00:08:24,679 Speaker 1: that is not the case. But what I will say 176 00:08:25,240 --> 00:08:28,440 Speaker 1: is that Australian foods are often superior nutritionally in many 177 00:08:28,480 --> 00:08:32,200 Speaker 1: different ways. You know, we've got really high quality standards, 178 00:08:32,240 --> 00:08:35,000 Speaker 1: Our raw ingredients are strong, and I can safely say 179 00:08:35,000 --> 00:08:37,200 Speaker 1: that I think every one of those brands that I've mentioned, 180 00:08:37,200 --> 00:08:40,400 Speaker 1: if they're not one hundred percent healthy, a significant component 181 00:08:40,480 --> 00:08:43,680 Speaker 1: their portfolio is and they stand out nutritionally, and so 182 00:08:43,760 --> 00:08:46,400 Speaker 1: we have to support them lyan because otherwise what happens 183 00:08:46,480 --> 00:08:49,720 Speaker 1: is they disappear and everything become owns by big multinationals 184 00:08:49,760 --> 00:08:52,800 Speaker 1: and that dilutes the nutritional quality and something we were 185 00:08:52,840 --> 00:08:55,200 Speaker 1: talking about at the retreat, which had amazing group of 186 00:08:55,200 --> 00:08:59,520 Speaker 1: women come from all over Perth as far as Bunderberg, Tasmania, 187 00:08:59,600 --> 00:09:02,160 Speaker 1: like just a gorgeous group of women ranging in age 188 00:09:02,160 --> 00:09:03,920 Speaker 1: from in their thirties all the way up to almost 189 00:09:03,960 --> 00:09:06,680 Speaker 1: eighty and they were just having such a great community 190 00:09:06,720 --> 00:09:08,800 Speaker 1: time together. Because you and I love to get out 191 00:09:08,920 --> 00:09:10,760 Speaker 1: with our listeners because most of the time we spend 192 00:09:10,760 --> 00:09:12,560 Speaker 1: behind a screen, so it's always good to get some 193 00:09:12,760 --> 00:09:15,640 Speaker 1: energy from some of our listeners who so supportive. But 194 00:09:15,840 --> 00:09:19,319 Speaker 1: we were showcasing different breakfast cereals and I won't name 195 00:09:19,360 --> 00:09:21,160 Speaker 1: and Shane brands, but we brought out a couple of 196 00:09:21,160 --> 00:09:22,920 Speaker 1: brands and we were comparing to a couple of the 197 00:09:22,960 --> 00:09:26,400 Speaker 1: Australian options versus maybe a couple of multinationals, and the 198 00:09:26,440 --> 00:09:28,640 Speaker 1: difference in the quality of the ingredients and the list 199 00:09:28,679 --> 00:09:31,480 Speaker 1: of the panel because those companies are deeply committed to 200 00:09:31,559 --> 00:09:35,160 Speaker 1: providing healthy and nutritious and tasty foods for Australians, whereas 201 00:09:35,200 --> 00:09:38,319 Speaker 1: unfortunately the big other companies get they sometimes get diluted 202 00:09:38,679 --> 00:09:40,079 Speaker 1: in the big structure of big. 203 00:09:39,920 --> 00:09:43,600 Speaker 3: Business and profits. So there's many benefits that come from 204 00:09:43,640 --> 00:09:46,200 Speaker 3: supporting Australian industry, and if I was taking it a 205 00:09:46,200 --> 00:09:48,760 Speaker 3: step further, I would be encouraging there to be significant 206 00:09:48,800 --> 00:09:52,360 Speaker 3: subsidies for Australian companies who produce healthy food in Australia 207 00:09:52,400 --> 00:09:55,559 Speaker 3: to encourage them to be competitive and remain so in supermarkets. 208 00:09:55,760 --> 00:09:58,920 Speaker 3: But that's broader legislative changes, but that's ultimately what we 209 00:09:59,000 --> 00:10:02,280 Speaker 3: need to encourage bridge small providers and help them to 210 00:10:02,320 --> 00:10:04,920 Speaker 3: remain in a very competitive supermarket space. 211 00:10:05,600 --> 00:10:07,240 Speaker 1: And I've got a couple more to add to the list, 212 00:10:07,600 --> 00:10:10,000 Speaker 1: so Rosella. So that's like do you remember the tomato 213 00:10:10,080 --> 00:10:12,400 Speaker 1: sauce back in the day, So it's Australian owned. It 214 00:10:12,520 --> 00:10:14,920 Speaker 1: was actually there was a period of foreign ownership when 215 00:10:14,920 --> 00:10:16,960 Speaker 1: I looked into it, but it has been Australian owned 216 00:10:17,000 --> 00:10:19,800 Speaker 1: since April twenty thirteen. So if you like your good 217 00:10:19,840 --> 00:10:22,760 Speaker 1: Aussie tomato sauce, that's a good one, as is the 218 00:10:22,760 --> 00:10:25,240 Speaker 1: Berenberg So that's a whole hundred percent Australian owned and 219 00:10:25,240 --> 00:10:27,800 Speaker 1: operated too. They do a lot of like sauces. Jams 220 00:10:27,880 --> 00:10:33,120 Speaker 1: Chutney's Condomies yep Nrco is another Australian percent owned Dairy 221 00:10:33,640 --> 00:10:37,560 Speaker 1: Dairy cop Since eighteen ninety five, NRCO has been Austraian owned. 222 00:10:37,640 --> 00:10:39,760 Speaker 1: And then there's a lot of smaller dairy brands. If 223 00:10:39,760 --> 00:10:42,160 Speaker 1: you go to you know the select cheese sections, there's 224 00:10:42,240 --> 00:10:46,040 Speaker 1: Malaney Dairy that's a Queensland based one. There's a Baramba Organics, 225 00:10:46,080 --> 00:10:49,760 Speaker 1: there's Banister Downs Dairy in Western Australia. There's Gippsland, Jersey 226 00:10:49,760 --> 00:10:53,800 Speaker 1: and Victoria, the Brossa Cheese Company in South Australia, South 227 00:10:53,840 --> 00:10:56,360 Speaker 1: Coast Dairy on the New Southwest South Coast and Ashgrove 228 00:10:56,440 --> 00:10:59,400 Speaker 1: Dairy in Tasmania. So there's some of the smaller dairy 229 00:10:59,440 --> 00:11:03,000 Speaker 1: ones that it might be locational, state specific, but really good. 230 00:11:03,000 --> 00:11:04,840 Speaker 1: If you do see these smaller ones, like for me 231 00:11:04,880 --> 00:11:07,240 Speaker 1: in Queensland, like whenever I see a Malaney Dairy, we 232 00:11:07,280 --> 00:11:09,240 Speaker 1: do try to support that because it does have really 233 00:11:09,240 --> 00:11:11,800 Speaker 1: great quality. So there's some of the smaller dairy ones, 234 00:11:11,840 --> 00:11:14,040 Speaker 1: but certainly if you're in that condiment source kind of 235 00:11:14,120 --> 00:11:17,480 Speaker 1: chutney Ale, the Rosella and the Berenberg are really good 236 00:11:17,480 --> 00:11:18,640 Speaker 1: Aussie brands to support. 237 00:11:19,360 --> 00:11:21,360 Speaker 3: Look at you doing so much research, pretty meat a 238 00:11:21,400 --> 00:11:22,959 Speaker 3: shame today before we popped on. 239 00:11:23,120 --> 00:11:25,640 Speaker 2: The fun facts. Yes, very good. 240 00:11:25,679 --> 00:11:28,559 Speaker 3: Let's see how mutually know about MSG. Now let's go a. 241 00:11:28,480 --> 00:11:29,040 Speaker 2: Little bit more. 242 00:11:29,080 --> 00:11:31,040 Speaker 4: Okay, you want me to run a MSG section, All right, 243 00:11:31,160 --> 00:11:34,360 Speaker 4: let's go. All right, So MSG what is it? It 244 00:11:34,480 --> 00:11:37,440 Speaker 4: is a natural flavor enhancer. And I think we have 245 00:11:37,520 --> 00:11:40,560 Speaker 4: a little bit of a different stance on this because MSG. 246 00:11:40,720 --> 00:11:42,200 Speaker 4: I think it gets a little bit of a bad 247 00:11:42,280 --> 00:11:45,280 Speaker 4: rap in the media, particularly because it is actually something 248 00:11:45,320 --> 00:11:46,960 Speaker 4: that is natural. I think a lot of people think 249 00:11:47,080 --> 00:11:50,240 Speaker 4: MSG is just just really bad, negative thing to add 250 00:11:50,280 --> 00:11:52,720 Speaker 4: to food. But it's simply just a flavor enhancer. It's 251 00:11:52,760 --> 00:11:55,440 Speaker 4: made from glutamate, which is an amino acid, and it 252 00:11:55,520 --> 00:11:58,760 Speaker 4: is actually naturally found in foods. So glutamate occurs in 253 00:11:59,200 --> 00:12:03,200 Speaker 4: really highly fla foods, things like mushrooms, cheeses, tomatoes. There's 254 00:12:03,240 --> 00:12:06,200 Speaker 4: even glutamate in breast milk as well. So MSG is 255 00:12:06,240 --> 00:12:09,280 Speaker 4: just the sodium or the salt form of glutamate, and 256 00:12:09,320 --> 00:12:12,640 Speaker 4: so your body metabolizes it basically in the same way 257 00:12:12,679 --> 00:12:16,840 Speaker 4: that it would metabolize natural glutamate from food. And on 258 00:12:16,880 --> 00:12:20,280 Speaker 4: an Australian label, MSG is labeled as what's called a 259 00:12:20,280 --> 00:12:23,319 Speaker 4: flavor enhanser, or you'll see the number six two one 260 00:12:23,400 --> 00:12:25,640 Speaker 4: on an ingredient list. So if you pick up a 261 00:12:25,679 --> 00:12:28,840 Speaker 4: product and it's got the number six two one, that 262 00:12:29,000 --> 00:12:32,120 Speaker 4: essentially means that it contains a flavor enhancer or MSG. 263 00:12:32,559 --> 00:12:35,480 Speaker 4: So there has been decades of research around MSG and 264 00:12:35,600 --> 00:12:38,800 Speaker 4: multiple reviews from big big you know, things like Weld 265 00:12:38,840 --> 00:12:43,800 Speaker 4: Heath Organization for Zan's, the US FDA, and multiple reviews 266 00:12:43,840 --> 00:12:48,000 Speaker 4: have concluded that MSG is actually safe at normal dietary intakes. 267 00:12:48,400 --> 00:12:51,040 Speaker 4: There is a component of what you would call MSG 268 00:12:51,160 --> 00:12:55,080 Speaker 4: sensitivity or what you know some people term Chinese restaurant syndrome, 269 00:12:55,400 --> 00:12:58,199 Speaker 4: where people say that all of that added MSG will 270 00:12:58,240 --> 00:13:01,200 Speaker 4: give them symptoms. I certainly feel like I get mouth 271 00:13:01,240 --> 00:13:03,520 Speaker 4: poless when I eat too much all I do when 272 00:13:03,559 --> 00:13:05,960 Speaker 4: I eat too much MSG. I've had other people say 273 00:13:05,960 --> 00:13:08,080 Speaker 4: that they get, you know, really fatigue, they might have 274 00:13:08,120 --> 00:13:11,280 Speaker 4: itchy skin, they might have weird things happening with their breathing. 275 00:13:11,320 --> 00:13:15,600 Speaker 4: So there's certainly what people would describe as an MSG sensitivity. 276 00:13:16,040 --> 00:13:19,520 Speaker 4: But when you actually deep dive through research, it's really interesting, Susie, 277 00:13:19,600 --> 00:13:23,040 Speaker 4: that it never comes up like this suppose of MSG 278 00:13:23,200 --> 00:13:26,920 Speaker 4: reaction when they've actually done clinical trials, They've done blinded studies, 279 00:13:26,920 --> 00:13:32,120 Speaker 4: they've done placebos. People they can't experience the MSG reaction 280 00:13:33,000 --> 00:13:35,760 Speaker 4: the same throughout the entire trial. They only seem to 281 00:13:35,800 --> 00:13:38,520 Speaker 4: experience a reaction when they know that they've been given 282 00:13:38,520 --> 00:13:42,840 Speaker 4: a food with MSG in it. So it isn't actually scientific, 283 00:13:42,920 --> 00:13:46,880 Speaker 4: I guess, or in clinical research trials, this whole MSG sensitivity. 284 00:13:46,880 --> 00:13:47,920 Speaker 4: It's more anecdotal. 285 00:13:48,080 --> 00:13:49,800 Speaker 1: And I can't say that I'm making up that I 286 00:13:49,840 --> 00:13:52,360 Speaker 1: get mouth poleses when I eat too much MSG, but 287 00:13:52,440 --> 00:13:55,440 Speaker 1: I certainly feel that anecdotally, a lot of my clients, 288 00:13:55,440 --> 00:13:57,640 Speaker 1: from a lot of what I hear, some people, some 289 00:13:57,720 --> 00:13:59,880 Speaker 1: more sensitive people, don't seem to do too well with 290 00:14:00,040 --> 00:14:03,800 Speaker 1: too much MSG. So the issue isn't MSG because MSG 291 00:14:03,920 --> 00:14:07,560 Speaker 1: actually contains about two thirds less sodium than table salt, 292 00:14:07,720 --> 00:14:11,040 Speaker 1: and it actually has this really nice like umami type flavoring, 293 00:14:11,160 --> 00:14:13,960 Speaker 1: so it actually helps to enhance the natural flavor of 294 00:14:14,000 --> 00:14:17,000 Speaker 1: a meal. And so that's why I think food matterfactures 295 00:14:17,080 --> 00:14:19,440 Speaker 1: use it is to really just enhance the flavoring of 296 00:14:19,480 --> 00:14:23,520 Speaker 1: the meal. So MSG in itself isn't inherently harmful or bad. 297 00:14:23,880 --> 00:14:26,440 Speaker 1: The issue is that it's added to a lot of 298 00:14:26,600 --> 00:14:31,400 Speaker 1: like ultra process snacks, chips, biscuits, instant noodles, soup, sauces, 299 00:14:31,600 --> 00:14:34,160 Speaker 1: and a lot of these products are quite poor nutritionally, 300 00:14:34,400 --> 00:14:37,920 Speaker 1: and MSG tends to drive over consumption of the food. 301 00:14:38,200 --> 00:14:41,200 Speaker 1: So the real issue I feel isn't MSG. It's the 302 00:14:41,320 --> 00:14:44,760 Speaker 1: ultra processed foods that it's added to at the amount 303 00:14:44,880 --> 00:14:47,680 Speaker 1: at which people tend to consume those types of food. 304 00:14:47,720 --> 00:14:49,800 Speaker 1: So when people ask me if you wanted a black 305 00:14:49,840 --> 00:14:52,480 Speaker 1: or wright, response, is MSG bad? My response would be 306 00:14:52,520 --> 00:14:54,920 Speaker 1: no if you ask me, But I would follow that 307 00:14:55,000 --> 00:14:57,560 Speaker 1: up with the caveat that. But MSG happens to be 308 00:14:57,600 --> 00:15:00,080 Speaker 1: added to a lot of ultra processed foods, and that 309 00:15:00,000 --> 00:15:02,560 Speaker 1: that in itself isn't great from a health perspective because 310 00:15:02,560 --> 00:15:05,800 Speaker 1: we tend to overeat it because it is so highly 311 00:15:05,880 --> 00:15:08,520 Speaker 1: flavored that we do tend to eat far more than 312 00:15:08,520 --> 00:15:11,200 Speaker 1: it than you know, what an average serving size is. 313 00:15:11,240 --> 00:15:13,760 Speaker 1: And I know that we have kind of differing views 314 00:15:13,800 --> 00:15:15,840 Speaker 1: around this, But would you kind of agree with that 315 00:15:16,000 --> 00:15:18,000 Speaker 1: or you're you're kind of a blanket hard MSG, No, 316 00:15:18,120 --> 00:15:18,880 Speaker 1: aren't you? 317 00:15:18,920 --> 00:15:19,280 Speaker 3: No? 318 00:15:19,280 --> 00:15:19,880 Speaker 2: No, No, I'm not. 319 00:15:20,040 --> 00:15:24,720 Speaker 3: I'm saying that adding MSG to food promotes over consumption. 320 00:15:25,640 --> 00:15:30,000 Speaker 3: That's the issue because it's not in the same context 321 00:15:30,160 --> 00:15:35,400 Speaker 3: because it's naturally occurring in say mushrooms, tomatoes. It's literally, 322 00:15:35,400 --> 00:15:38,320 Speaker 3: I would argue, impossible to overeat in its natural form. 323 00:15:39,160 --> 00:15:42,560 Speaker 3: So the issue, well, that's I disagree even with that, okay, 324 00:15:42,600 --> 00:15:44,160 Speaker 3: because the other place we get it is when we 325 00:15:44,200 --> 00:15:46,720 Speaker 3: eat cuisines, which is high. So one of the highest 326 00:15:46,760 --> 00:15:50,160 Speaker 3: is Asian cuisine because they'll use a lot of sauces 327 00:15:50,160 --> 00:15:52,000 Speaker 3: and the sources have a lot in it. So soy 328 00:15:52,080 --> 00:15:56,160 Speaker 3: is naturally a very rich source of glutamatees and we 329 00:15:56,280 --> 00:15:59,080 Speaker 3: tend to have it across multiple dishes, and then you 330 00:15:59,160 --> 00:16:02,600 Speaker 3: might also use fish or oyster orysin. So it's very 331 00:16:02,640 --> 00:16:04,880 Speaker 3: very high in salt in general, but high, and I 332 00:16:04,880 --> 00:16:06,600 Speaker 3: think it is easy to eat that kind of food 333 00:16:06,640 --> 00:16:09,080 Speaker 3: because it basically primes the brain like a drug. It 334 00:16:09,200 --> 00:16:11,880 Speaker 3: lights up and just loves it, and the more the better. 335 00:16:12,480 --> 00:16:16,720 Speaker 3: So the issue when I'm communicating about MSG, I will 336 00:16:16,720 --> 00:16:19,720 Speaker 3: say added MSG is a problem to food because if 337 00:16:19,720 --> 00:16:21,800 Speaker 3: you look at all of the foods that it's added to, 338 00:16:22,080 --> 00:16:28,400 Speaker 3: typically corn chips, two minute noodles, shapes, and foods that 339 00:16:28,560 --> 00:16:32,000 Speaker 3: masquerade is being healthy, like those harvest piece snaps, which 340 00:16:32,040 --> 00:16:35,760 Speaker 3: often people would think are very healthy because they're maskarating 341 00:16:35,880 --> 00:16:39,200 Speaker 3: is vegetable chips and a healthier alternative to potato chips 342 00:16:39,480 --> 00:16:42,200 Speaker 3: when you're actually better to have a plain red rock 343 00:16:42,240 --> 00:16:45,000 Speaker 3: Deli potato chip that's got potato, salt and oil. And 344 00:16:45,040 --> 00:16:48,640 Speaker 3: that's what studies of consumption have shown. So the biggest 345 00:16:48,680 --> 00:16:51,800 Speaker 3: issue is that it's in foods that you wouldn't expect 346 00:16:51,800 --> 00:16:54,320 Speaker 3: to have that ingredient. So there's no chicken in two 347 00:16:54,360 --> 00:16:57,640 Speaker 3: minute noodles, there's no cheese in shapes, there's no chicken 348 00:16:57,680 --> 00:17:00,800 Speaker 3: in chicken crimpies. Like it's in those foods that shouldn't 349 00:17:00,840 --> 00:17:03,840 Speaker 3: naturally occur, and so studies will show that when people 350 00:17:03,880 --> 00:17:06,080 Speaker 3: are exposed to it, they keep eating. And that's why 351 00:17:06,760 --> 00:17:08,040 Speaker 3: I have to be careful because I don't want to 352 00:17:08,040 --> 00:17:12,240 Speaker 3: get sued. But my understanding is gurritos don't have added MSG, 353 00:17:13,119 --> 00:17:16,320 Speaker 3: but secs still do. So you might see it as 354 00:17:16,720 --> 00:17:19,240 Speaker 3: flavor enhants are sixty one, but also six three five 355 00:17:19,359 --> 00:17:21,840 Speaker 3: is just as bad in the sense it's still enhancing 356 00:17:21,880 --> 00:17:25,359 Speaker 3: the flavor of something that's not naturally inclined soul. The 357 00:17:25,359 --> 00:17:27,359 Speaker 3: studies would suggest that if you sat down with some 358 00:17:27,400 --> 00:17:30,440 Speaker 3: plain corn chips, we would use for Natcho's the ones 359 00:17:30,440 --> 00:17:32,520 Speaker 3: that are good quality that just have corn and oil 360 00:17:32,560 --> 00:17:36,280 Speaker 3: and salt, versus say something like a CEC's, you would 361 00:17:36,320 --> 00:17:39,440 Speaker 3: eat a lot more CEC's just because of that Moorish feeling. 362 00:17:40,000 --> 00:17:41,840 Speaker 3: And the other big issue I have with it, it's 363 00:17:41,880 --> 00:17:44,560 Speaker 3: in a lot of kids foods, so foods that we're 364 00:17:44,640 --> 00:17:47,919 Speaker 3: encouraging or are often marketed to children, like packets of 365 00:17:47,960 --> 00:17:52,240 Speaker 3: shapes for the kids lunch boxes, the harvest piece snaps, 366 00:17:52,480 --> 00:17:54,600 Speaker 3: the corn chips they've got, and a lot of flavored 367 00:17:54,640 --> 00:17:57,280 Speaker 3: chips like cheese and onion chicken chips will have it in. 368 00:17:57,840 --> 00:18:00,000 Speaker 3: So I think that there's a lot to be said 369 00:18:00,160 --> 00:18:02,199 Speaker 3: for kind of avoiding it as an additive, and it 370 00:18:02,320 --> 00:18:04,679 Speaker 3: is one of the additives I generally avoid. If I'm 371 00:18:04,680 --> 00:18:07,119 Speaker 3: buying potato chips, corn chips, I will go out of 372 00:18:07,160 --> 00:18:09,679 Speaker 3: my way to not give that to the children because 373 00:18:09,760 --> 00:18:12,560 Speaker 3: I think that that in a society which it's so 374 00:18:12,760 --> 00:18:16,200 Speaker 3: easy to over eat all the time, it's an additive 375 00:18:16,240 --> 00:18:19,159 Speaker 3: that I think isn't great. Now, you're right, there's not 376 00:18:19,480 --> 00:18:22,520 Speaker 3: huge evidence to show it's dangerous or negative. There's no 377 00:18:22,600 --> 00:18:25,800 Speaker 3: evidence to show it's dangerous, but some people will report 378 00:18:25,960 --> 00:18:28,600 Speaker 3: side effects like they might be restless, and they will 379 00:18:28,640 --> 00:18:32,320 Speaker 3: just describe it as Chinese restless syndrome. And after Chinese 380 00:18:32,359 --> 00:18:34,800 Speaker 3: food or any cuisine that has that dose. So I 381 00:18:34,800 --> 00:18:39,119 Speaker 3: think for parents listening or for listeners thinking about additives 382 00:18:39,119 --> 00:18:42,280 Speaker 3: in their diet, if I think avoiding it on processed 383 00:18:42,320 --> 00:18:45,920 Speaker 3: food is important. So potato chips, the two minute noodles, 384 00:18:46,359 --> 00:18:49,320 Speaker 3: the cheat like the rice crackers, they're the main ones 385 00:18:49,359 --> 00:18:51,920 Speaker 3: that come to mind. But even dumpling, so some dumpling 386 00:18:52,000 --> 00:18:54,679 Speaker 3: brands will include it, whereas I tend to go for 387 00:18:54,760 --> 00:18:57,920 Speaker 3: mister Chen's, which is another Australian company actually because they 388 00:18:57,920 --> 00:19:00,200 Speaker 3: don't include added and you'll see that on the labor 389 00:19:00,320 --> 00:19:03,880 Speaker 3: will say no added MSG. Because it's the additive. There's 390 00:19:03,880 --> 00:19:06,879 Speaker 3: a flavor enhancer and concentrated amounts. That's an issue for 391 00:19:07,200 --> 00:19:09,840 Speaker 3: volume and feeling satisfied after eating. 392 00:19:10,280 --> 00:19:12,199 Speaker 1: Yeah, I agree, So yeah, I think bottom line is 393 00:19:12,200 --> 00:19:15,480 Speaker 1: it's not a villain, but it isn't great if you 394 00:19:15,520 --> 00:19:17,040 Speaker 1: know the goal is to cut down on how much 395 00:19:17,119 --> 00:19:20,000 Speaker 1: ultra processed foods you're consuming. And we know, like if 396 00:19:20,000 --> 00:19:21,920 Speaker 1: you could give your kids, you know, a plane corn 397 00:19:22,000 --> 00:19:24,880 Speaker 1: chip or like a highly flavored what triple cheese type 398 00:19:24,920 --> 00:19:28,320 Speaker 1: of corn chip, it's just basic you know, common sense 399 00:19:28,359 --> 00:19:30,400 Speaker 1: that you don't want to give your kids highly flavored 400 00:19:30,400 --> 00:19:32,760 Speaker 1: things because you get that sticky, cheesy stuff all over 401 00:19:32,800 --> 00:19:35,200 Speaker 1: their fingers. For one, and secondary, they do tend to 402 00:19:35,240 --> 00:19:36,560 Speaker 1: eat a lot more of it, and they tend to 403 00:19:36,600 --> 00:19:38,760 Speaker 1: be a lot thirsty or it's very salty. So I 404 00:19:38,800 --> 00:19:41,280 Speaker 1: think for young children in particular, the bland of the 405 00:19:41,280 --> 00:19:43,960 Speaker 1: food the better when it comes to packet based food 406 00:19:44,040 --> 00:19:46,480 Speaker 1: because yeah, we really just don't need as much salt 407 00:19:46,520 --> 00:19:48,840 Speaker 1: in our diet. And that is a listener question coming up, 408 00:19:48,840 --> 00:19:50,600 Speaker 1: So we won't go any further on add. 409 00:19:50,520 --> 00:19:52,240 Speaker 3: But I just have a list. Let me read out 410 00:19:52,240 --> 00:19:53,800 Speaker 3: my list because I just had an article on it 411 00:19:53,840 --> 00:19:56,640 Speaker 3: for people who want a food list. So foods where 412 00:19:56,680 --> 00:20:00,359 Speaker 3: you'll find it. So the shape flavors specifically chicken simpy 413 00:20:00,359 --> 00:20:03,880 Speaker 3: and nutcho cheese, two minute noodles in general, both beef 414 00:20:03,920 --> 00:20:09,280 Speaker 3: and chicken, twisties, both cheese and chicken. Smith chips specifically 415 00:20:09,359 --> 00:20:12,800 Speaker 3: barbecue chicken cheese, and onion and meatball. Oh my god, 416 00:20:12,840 --> 00:20:13,879 Speaker 3: there's a meatballs. 417 00:20:13,640 --> 00:20:14,560 Speaker 2: Meat flavored chip. 418 00:20:14,960 --> 00:20:18,800 Speaker 3: What crazy this time? I am a cheese and onion fan. 419 00:20:18,880 --> 00:20:22,359 Speaker 3: So this is upsetting Pringles sour cream. So if you 420 00:20:22,440 --> 00:20:25,000 Speaker 3: get to eat Pringles and you pop and you can't stop, 421 00:20:25,000 --> 00:20:27,680 Speaker 3: go for a plane. The mission Mexican corn chips, which 422 00:20:27,720 --> 00:20:29,640 Speaker 3: I have to say are delicious, but they are smothered. 423 00:20:31,240 --> 00:20:32,119 Speaker 2: I've bought them before. 424 00:20:32,200 --> 00:20:37,000 Speaker 3: Okay, Sea Seas and then Doritos don't have six two one, 425 00:20:37,000 --> 00:20:39,040 Speaker 3: but I think they have six three five, which is 426 00:20:39,040 --> 00:20:41,840 Speaker 3: also a flavorede anser chicken in a biscuit. That's a 427 00:20:41,840 --> 00:20:46,119 Speaker 3: good old nineties favorite. The Delights rice snacks, now, I've 428 00:20:46,200 --> 00:20:50,200 Speaker 3: noticed myself that in the rice cracker section a lot 429 00:20:50,240 --> 00:20:53,520 Speaker 3: of the brands have removed it, but the Delights brand, 430 00:20:53,600 --> 00:20:56,280 Speaker 3: which have both in the box the flavored chip, the 431 00:20:56,320 --> 00:20:59,679 Speaker 3: flavored kind of crackers and the tray of rice crackers, 432 00:20:59,720 --> 00:21:03,760 Speaker 3: still it in and the Harvest Snaps particularly the chili 433 00:21:03,880 --> 00:21:05,960 Speaker 3: has six to one I believe, whereas the Plane and 434 00:21:06,000 --> 00:21:09,159 Speaker 3: He has six three five. So yeah, that's sort of 435 00:21:09,160 --> 00:21:11,040 Speaker 3: a summary point. It is only your handful of fods, 436 00:21:11,040 --> 00:21:12,840 Speaker 3: and let's be honest, they're probably foods. We wouldn't be 437 00:21:13,160 --> 00:21:15,119 Speaker 3: encouraging people to have a whole lot of in general, 438 00:21:15,200 --> 00:21:17,800 Speaker 3: but if you're having kids party. Actually, my kids went 439 00:21:17,840 --> 00:21:21,080 Speaker 3: to a kid's party last week and my child came 440 00:21:21,119 --> 00:21:23,119 Speaker 3: home and advised me that he'd had three cups of 441 00:21:23,119 --> 00:21:27,000 Speaker 3: full strength coke. I was not impressed. So you know, 442 00:21:27,119 --> 00:21:29,600 Speaker 3: I think parents who are having parties like try you 443 00:21:29,640 --> 00:21:32,360 Speaker 3: can get naturally sweet and drinks. Now you can get 444 00:21:32,359 --> 00:21:35,200 Speaker 3: plenty of snack foods that are slightly better. I get 445 00:21:35,200 --> 00:21:38,080 Speaker 3: plain chips, you know, like, if you can avoid feeding 446 00:21:38,160 --> 00:21:40,080 Speaker 3: heaps of other kids that food, I think it's quite 447 00:21:40,119 --> 00:21:40,800 Speaker 3: a good thing too. 448 00:21:41,080 --> 00:21:43,800 Speaker 2: Yeah, all right, on to better things. 449 00:21:44,040 --> 00:21:45,359 Speaker 3: So I'm making you do the whole thing because you 450 00:21:45,400 --> 00:21:49,040 Speaker 3: found a good dip. So I will lead in because 451 00:21:49,440 --> 00:21:51,640 Speaker 3: usually if someone said to me to have a tomato 452 00:21:51,760 --> 00:21:54,520 Speaker 3: dip like a sorcer, I'd be like, oh, boring, like 453 00:21:54,560 --> 00:21:56,480 Speaker 3: no one wants to eat salca, Like, let's be honest. 454 00:21:57,160 --> 00:21:59,560 Speaker 3: But you showed me this dip. I hadn't seen. I've 455 00:21:59,560 --> 00:22:02,119 Speaker 3: got it here actually on camera. This brand I hadn't 456 00:22:02,119 --> 00:22:04,320 Speaker 3: seen either. And I think it's actually a little bit 457 00:22:04,359 --> 00:22:09,560 Speaker 3: confusing because this it's called Moroccan Matt Butcher, but it 458 00:22:09,560 --> 00:22:12,639 Speaker 3: comes under the brand Tarhini NEARI that's the brand. So 459 00:22:12,720 --> 00:22:14,679 Speaker 3: I feel it's confusing because I said to you, no, 460 00:22:14,720 --> 00:22:16,560 Speaker 3: I don't like Tahini when you showed it to me, 461 00:22:16,720 --> 00:22:18,280 Speaker 3: and you were like, no, no, it's not teeny, And 462 00:22:18,640 --> 00:22:20,480 Speaker 3: so I do think there's a little bit of messiness 463 00:22:20,480 --> 00:22:23,720 Speaker 3: with the brand. But this is in Cole's and Leanne. 464 00:22:23,720 --> 00:22:25,800 Speaker 3: When I went to buy this, your laugh. I went 465 00:22:25,840 --> 00:22:27,840 Speaker 3: to buy it and I promptly dropped one on the floor. 466 00:22:28,000 --> 00:22:30,840 Speaker 5: Everywhere I went all over It went all over my 467 00:22:30,920 --> 00:22:34,919 Speaker 5: shoes and went all over the floor. No, so anyway, 468 00:22:35,640 --> 00:22:39,879 Speaker 5: story anyway, I've got one home because it is amazing. 469 00:22:40,040 --> 00:22:41,919 Speaker 3: Fine, isn't it? How long have you known about this? 470 00:22:41,960 --> 00:22:42,240 Speaker 4: It for? 471 00:22:42,720 --> 00:22:43,119 Speaker 2: I think it. 472 00:22:43,200 --> 00:22:45,560 Speaker 1: I found it at Coles literally like two weeks ago, 473 00:22:45,640 --> 00:22:47,400 Speaker 1: just before you came up, and then we had it. 474 00:22:47,600 --> 00:22:49,000 Speaker 1: Well I didn't have it because I was a little 475 00:22:49,000 --> 00:22:49,600 Speaker 1: bit unwell. 476 00:22:49,440 --> 00:22:50,119 Speaker 3: Knew how that's right? 477 00:22:50,160 --> 00:22:51,160 Speaker 2: And you said it was really good. 478 00:22:51,920 --> 00:22:54,520 Speaker 1: So yeah, So the brand is Tarhani Neari and they 479 00:22:54,560 --> 00:22:56,679 Speaker 1: do do I think a Tahani based version of it, 480 00:22:56,680 --> 00:22:58,840 Speaker 1: because I bought that one and then the tomato based one. 481 00:22:58,880 --> 00:23:01,159 Speaker 1: But the one we're going to showcase today is a 482 00:23:01,200 --> 00:23:05,040 Speaker 1: Moroccan match butcher. And they say it's Matt Booker. Matt 483 00:23:05,040 --> 00:23:09,400 Speaker 1: Booker pronounce it so Matt ma booka Mabooker. And it's 484 00:23:09,400 --> 00:23:12,199 Speaker 1: basically a chunky tomato dip. So you can scoop it, 485 00:23:12,320 --> 00:23:13,960 Speaker 1: you can use it on like a sandwich, you can 486 00:23:14,040 --> 00:23:16,480 Speaker 1: use it on a wrap. It's quite versatile. And when 487 00:23:16,480 --> 00:23:18,520 Speaker 1: I picked up the ingredient list, I was shocked, and 488 00:23:18,840 --> 00:23:20,840 Speaker 1: not a lot of products in the soupermarket these days 489 00:23:20,880 --> 00:23:22,879 Speaker 1: shocked me, and they shocked me for a good reason, 490 00:23:22,920 --> 00:23:25,080 Speaker 1: which is what we like. Because when you read the 491 00:23:25,160 --> 00:23:28,880 Speaker 1: ingredient list, it's eighty seven percent tomatoes, which is incredible. 492 00:23:28,880 --> 00:23:30,880 Speaker 1: So if you don't like tomatoes, this is not your dip. 493 00:23:31,080 --> 00:23:33,280 Speaker 1: Don't dms on Instagram and say what could I sub 494 00:23:33,320 --> 00:23:35,119 Speaker 1: the tomatoes for that? There's no such shit. This is 495 00:23:35,119 --> 00:23:37,679 Speaker 1: a tomaket based dip. If you're not into tomatoes, this 496 00:23:37,880 --> 00:23:42,720 Speaker 1: isn't your thing. Next, the ingredient is canola oil, garlic, salt, spices. 497 00:23:43,000 --> 00:23:43,560 Speaker 2: That's it. 498 00:23:43,640 --> 00:23:45,720 Speaker 1: Like you, you couldn't make a better dip in your 499 00:23:45,720 --> 00:23:48,880 Speaker 1: home kitchen basically, and tomato is pretty expensive as well, 500 00:23:48,920 --> 00:23:50,480 Speaker 1: so I think this is a really good option. I 501 00:23:50,520 --> 00:23:53,120 Speaker 1: picked it up on sale for three dollars fifty I think, 502 00:23:53,160 --> 00:23:55,600 Speaker 1: which you know, out of all of the dips on average, 503 00:23:55,640 --> 00:23:57,640 Speaker 1: is actually a really good price. And as I said, 504 00:23:57,640 --> 00:23:59,960 Speaker 1: they did do like a tahini version of that, which 505 00:24:00,200 --> 00:24:01,840 Speaker 1: I haven't tried yet, but I would think it's in 506 00:24:01,840 --> 00:24:03,960 Speaker 1: my fridge upstairs. It's sort of similar to like a 507 00:24:04,040 --> 00:24:07,200 Speaker 1: thicker kind of homice type dip, so it retails. I 508 00:24:07,320 --> 00:24:09,280 Speaker 1: found it in coals, I'm not sure if it's in Woolworth. 509 00:24:09,520 --> 00:24:11,240 Speaker 1: It's in a two hundred gram tub, which is a 510 00:24:11,280 --> 00:24:14,440 Speaker 1: standard like dip size. It's began, it's dairy free, it's 511 00:24:14,480 --> 00:24:16,560 Speaker 1: gluten free, so it ticks all the boxes from kind 512 00:24:16,560 --> 00:24:18,760 Speaker 1: of an allergy perspective, and yeah it's great. 513 00:24:19,800 --> 00:24:23,320 Speaker 2: Yeah, information showed you the nuitation panel. 514 00:24:23,440 --> 00:24:27,720 Speaker 1: Yeah, yeah, so perserving, which I imagine it doesn't say. 515 00:24:27,520 --> 00:24:30,040 Speaker 3: How twenty gram, thirty gram. 516 00:24:29,880 --> 00:24:32,840 Speaker 1: Twenty third yes, about one twenty thirty boons. Yeah, yeah, 517 00:24:32,960 --> 00:24:36,280 Speaker 1: has ninety one killer jewel, so very very low energy. 518 00:24:36,720 --> 00:24:39,440 Speaker 1: You know, we're talking twenty twenty five calories per serve, 519 00:24:40,040 --> 00:24:43,520 Speaker 1: half a gram of protein, two grams of carbs, basically 520 00:24:43,560 --> 00:24:46,360 Speaker 1: no fat, you know, only a gram of fat and 521 00:24:46,400 --> 00:24:49,560 Speaker 1: sodium only two hundred milligrams are served, which is incredibly 522 00:24:49,600 --> 00:24:51,240 Speaker 1: low for a lot of dips. And we're going to 523 00:24:51,280 --> 00:24:53,080 Speaker 1: cover salt in a minute, but this is a very 524 00:24:53,080 --> 00:24:55,280 Speaker 1: low salt dip as well. It does have some added salt, 525 00:24:55,320 --> 00:24:58,200 Speaker 1: but salt is the second last ingredient, so that's sort 526 00:24:58,200 --> 00:25:00,479 Speaker 1: of what you want to see in nutrition information panels. 527 00:25:00,520 --> 00:25:02,679 Speaker 1: If the goal is weight loss, if you know, if 528 00:25:02,760 --> 00:25:05,720 Speaker 1: you enjoy the cheeses and the you know, the process 529 00:25:05,760 --> 00:25:07,400 Speaker 1: meats and stuff on your plant, this is a good 530 00:25:07,400 --> 00:25:09,120 Speaker 1: way to kind of balance it out with some added 531 00:25:09,200 --> 00:25:11,160 Speaker 1: veggie sticks, because you could scoop it with veggie sticks, 532 00:25:11,200 --> 00:25:13,280 Speaker 1: you could scoop it with crackers, or as we said, 533 00:25:13,280 --> 00:25:15,639 Speaker 1: you could use it as a like a spread on 534 00:25:15,760 --> 00:25:18,240 Speaker 1: sandwiches on sour dough. Even if you're having like an 535 00:25:18,280 --> 00:25:20,240 Speaker 1: omelet or some scrambled eggs in the morning, this would 536 00:25:20,280 --> 00:25:21,880 Speaker 1: go really well with that as well. So it's very 537 00:25:21,960 --> 00:25:26,159 Speaker 1: versatile and quite a i'd say balance price point for 538 00:25:26,560 --> 00:25:27,920 Speaker 1: you know, the average dipsale. 539 00:25:28,600 --> 00:25:31,560 Speaker 3: There's such a wide range of vegetable content of dips, 540 00:25:31,680 --> 00:25:34,160 Speaker 3: ranging from like an eighty eight percent for a good 541 00:25:34,240 --> 00:25:38,040 Speaker 3: quality of beila guacamolele to you know, as low as 542 00:25:38,080 --> 00:25:41,119 Speaker 3: like ten twelve percent and mostly it's fat. So you 543 00:25:41,200 --> 00:25:42,919 Speaker 3: really do have to put have a good look at 544 00:25:42,960 --> 00:25:45,160 Speaker 3: your labels. But the thing about this was not only 545 00:25:45,240 --> 00:25:47,240 Speaker 3: was it incredibly rich in tomatoes, but it tastes good 546 00:25:47,440 --> 00:25:49,600 Speaker 3: because I think a lot of sulcer is quite watery 547 00:25:50,080 --> 00:25:53,160 Speaker 3: and doesn't have that sort of mouth feel, whereas they've 548 00:25:53,240 --> 00:25:56,000 Speaker 3: managed to get a really rich mouthfeel with the tomatoes. 549 00:25:56,359 --> 00:25:58,480 Speaker 3: And we should also say that cook tomatoes are especially 550 00:25:58,560 --> 00:26:01,840 Speaker 3: rich inlycopain, which is a very powerful anti cancer agent. 551 00:26:02,200 --> 00:26:04,200 Speaker 3: So I will be using this all summer. I thought 552 00:26:04,240 --> 00:26:06,800 Speaker 3: it was outstanding. I'm with you. I would love my 553 00:26:06,840 --> 00:26:09,080 Speaker 3: clients to be adding this to their morning eggs because 554 00:26:09,080 --> 00:26:12,600 Speaker 3: I'm constantly saying add some vegetables, not just avocado or fetter, 555 00:26:12,720 --> 00:26:14,680 Speaker 3: add some veggies in there. So it would go beautiful 556 00:26:14,720 --> 00:26:18,520 Speaker 3: with omelet, with scrambled eggs. Mexican you could use it 557 00:26:18,560 --> 00:26:21,440 Speaker 3: as you know, a nutrient rich type of salsa. So yeah, 558 00:26:21,520 --> 00:26:23,119 Speaker 3: I think they've done a really good job and it 559 00:26:23,240 --> 00:26:25,560 Speaker 3: just goes really well with vegetables, so you still feel 560 00:26:25,600 --> 00:26:26,960 Speaker 3: like you're having a bit of a treat and something 561 00:26:27,000 --> 00:26:30,840 Speaker 3: indulgent with just superior nutritional properties too. I'd say ninety 562 00:26:30,840 --> 00:26:32,920 Speaker 3: percent of the dips that are out there, So yeah, 563 00:26:32,960 --> 00:26:34,600 Speaker 3: I've only seen it in coals as well, but it's 564 00:26:34,600 --> 00:26:37,120 Speaker 3: a massive thumbs up for me. They do have a tahini. 565 00:26:37,160 --> 00:26:39,359 Speaker 3: I don't love tahini myself. Leanne's going to try that 566 00:26:39,400 --> 00:26:41,480 Speaker 3: and give us some feedback next week, but yeah, it 567 00:26:41,560 --> 00:26:43,920 Speaker 3: was an excellent find. And it's just as I said, 568 00:26:43,920 --> 00:26:46,280 Speaker 3: don't just You've got to really look for the tomato one. 569 00:26:46,320 --> 00:26:49,040 Speaker 3: It's not easy to differentiate. Just look for Moroccan on 570 00:26:49,080 --> 00:26:51,479 Speaker 3: the label, but it's that's only small the Matt Butcher 571 00:26:51,600 --> 00:26:52,680 Speaker 3: is you sign you're onto. 572 00:26:52,520 --> 00:26:53,480 Speaker 2: The right one? 573 00:26:53,840 --> 00:26:55,560 Speaker 3: Yes, all right, okay, Leeann. 574 00:26:55,600 --> 00:26:55,679 Speaker 1: Well. 575 00:26:55,720 --> 00:26:57,919 Speaker 3: That leads us to our final segment, which is all 576 00:26:57,960 --> 00:27:02,200 Speaker 3: about salt, because I've had a few clients who I've 577 00:27:02,240 --> 00:27:05,280 Speaker 3: been distressed after weighing in and noticing that their weight 578 00:27:05,359 --> 00:27:07,960 Speaker 3: has crept up a kilo or two, and then when 579 00:27:07,960 --> 00:27:10,600 Speaker 3: I deep dive what's gone on, Inevitably they've had some 580 00:27:10,680 --> 00:27:14,199 Speaker 3: salty food the day or day before. And you know, 581 00:27:14,359 --> 00:27:17,440 Speaker 3: when we're doing a body weight it's not measuring body fat, 582 00:27:17,520 --> 00:27:20,280 Speaker 3: it's measuring just composition. You know, if you have had 583 00:27:20,280 --> 00:27:22,159 Speaker 3: a salty meal, you can retain as much as a 584 00:27:22,160 --> 00:27:25,359 Speaker 3: couple of kilos of fluid. Even after say heavy weight session, 585 00:27:25,400 --> 00:27:28,520 Speaker 3: your muscles will retain more weight and more fluid, and 586 00:27:28,560 --> 00:27:30,600 Speaker 3: that can bump it up. So you know, it really 587 00:27:30,680 --> 00:27:33,200 Speaker 3: does affect it. And that's why having a gradual trend 588 00:27:33,240 --> 00:27:35,680 Speaker 3: over time or weighing, you know a couple of times 589 00:27:35,720 --> 00:27:38,800 Speaker 3: a week to see the patterns. How much is too much. 590 00:27:38,960 --> 00:27:41,240 Speaker 3: It's really hard because some people are more salt sensitive 591 00:27:41,240 --> 00:27:43,600 Speaker 3: than others. Some people can have bucket loads of salt. 592 00:27:43,640 --> 00:27:46,440 Speaker 3: It doesn't have a negative effect, you know, It's generally 593 00:27:46,480 --> 00:27:48,479 Speaker 3: not good for us because for some people who are 594 00:27:48,480 --> 00:27:51,880 Speaker 3: so sensitive it may increase blood pressure. But that's not everyone, 595 00:27:51,920 --> 00:27:54,840 Speaker 3: and certainly not even reducing salt will always reduce blood pressure. 596 00:27:54,840 --> 00:27:57,639 Speaker 3: It's a little bit more complicated than that. But what 597 00:27:57,680 --> 00:27:59,760 Speaker 3: I will say is that astrains in general have far 598 00:27:59,800 --> 00:28:02,639 Speaker 3: too much. So it's recommended that we have less than 599 00:28:02,720 --> 00:28:05,080 Speaker 3: two thousand milligrams of sodium per day. But that is 600 00:28:05,119 --> 00:28:07,639 Speaker 3: about I think how many grams of salt. I need 601 00:28:07,680 --> 00:28:10,720 Speaker 3: to quickly check, but we're having about eight to ten 602 00:28:10,800 --> 00:28:13,160 Speaker 3: grams of salt per day when we should be having 603 00:28:13,200 --> 00:28:17,600 Speaker 3: far far less. So it's basically if I'm looking at 604 00:28:17,680 --> 00:28:19,080 Speaker 3: that doesn't make a lot of sense at all. But 605 00:28:19,160 --> 00:28:24,119 Speaker 3: in terms of amounts on food packaging, I am always 606 00:28:24,160 --> 00:28:26,680 Speaker 3: looking for products that are no more than say six 607 00:28:26,760 --> 00:28:30,000 Speaker 3: eight hundred, and the lower the better. So as soon 608 00:28:30,040 --> 00:28:32,600 Speaker 3: as products are coming in over a thousand milligrams land 609 00:28:32,600 --> 00:28:35,160 Speaker 3: and I don't like it, it's too much knowing you've 610 00:28:35,240 --> 00:28:37,720 Speaker 3: kind of got two thousand, maybe three thousand a day 611 00:28:37,760 --> 00:28:40,280 Speaker 3: to play within. Australians are having I think four or 612 00:28:40,400 --> 00:28:43,280 Speaker 3: five times like four or five thousand milligrams per day. 613 00:28:43,320 --> 00:28:45,960 Speaker 3: We're having about double what we should be. So if 614 00:28:46,000 --> 00:28:47,880 Speaker 3: you can stick to things that range between three and 615 00:28:47,920 --> 00:28:50,880 Speaker 3: six hundred milligrams per serve, you'll be on the right track. 616 00:28:51,240 --> 00:28:53,240 Speaker 3: If you look at fast food and it's two thousand 617 00:28:53,280 --> 00:28:55,360 Speaker 3: and the meal, that's the problem. It's those foods that 618 00:28:55,360 --> 00:28:58,000 Speaker 3: are all over a thousand, which include things like pizza, 619 00:28:59,080 --> 00:29:04,120 Speaker 3: soy sauce, two minute noodle bowls, processed meats like bacon 620 00:29:04,200 --> 00:29:08,400 Speaker 3: a particularly high Pershudo is incredibly high. Smoked salmon is 621 00:29:08,480 --> 00:29:10,680 Speaker 3: quite high as well. Now you'd argue there's benefits to 622 00:29:10,720 --> 00:29:13,160 Speaker 3: having that, but again that's why would say, don't load 623 00:29:13,240 --> 00:29:15,280 Speaker 3: up on too much smoked salmon, have a small portion 624 00:29:15,320 --> 00:29:17,720 Speaker 3: and just be mindful it is a salty food. But 625 00:29:17,840 --> 00:29:20,920 Speaker 3: I think the biggest contributor is fast and take away food, 626 00:29:21,080 --> 00:29:23,600 Speaker 3: and also when we eat out at restaurants, because celebrity 627 00:29:23,640 --> 00:29:25,920 Speaker 3: chefs might make food that taste amazingly good, but they 628 00:29:26,000 --> 00:29:28,160 Speaker 3: use bucket loads of salt to get there, and so 629 00:29:28,240 --> 00:29:30,240 Speaker 3: the less you eat out and have that fried and 630 00:29:30,400 --> 00:29:31,800 Speaker 3: fast food take away, the better. 631 00:29:32,320 --> 00:29:32,600 Speaker 2: I think. 632 00:29:32,640 --> 00:29:34,960 Speaker 3: The other thing is that when you're seasoning at home, 633 00:29:35,080 --> 00:29:37,200 Speaker 3: really try and use a range of different herbs and 634 00:29:37,200 --> 00:29:39,760 Speaker 3: spices rather than just adding on the salt straight away. 635 00:29:39,840 --> 00:29:43,440 Speaker 3: That's another trick to it, but there's some nuances with it. 636 00:29:43,520 --> 00:29:47,600 Speaker 3: So for example, if you're having a vegetable soup and 637 00:29:47,640 --> 00:29:50,200 Speaker 3: you add salt to it and it's got six eight 638 00:29:50,240 --> 00:29:52,400 Speaker 3: hundred milligrams of salt, I'm not gonna be worried because 639 00:29:52,440 --> 00:29:55,440 Speaker 3: the benefits of the vegetables outweigh the salt. It's when 640 00:29:55,440 --> 00:29:58,280 Speaker 3: you're not getting any nutritional value, you're not getting any 641 00:29:58,280 --> 00:30:00,520 Speaker 3: fresh food with it. It's particularly the problem which is 642 00:30:00,560 --> 00:30:03,000 Speaker 3: why fast food and fried food is so bad for 643 00:30:03,120 --> 00:30:05,479 Speaker 3: us coming into party season where there's a lot of 644 00:30:05,480 --> 00:30:09,120 Speaker 3: that salty kind of cannapays around. So yeah, it's sort 645 00:30:09,120 --> 00:30:11,680 Speaker 3: of you're looking at labels. Anything under three hundred is 646 00:30:11,760 --> 00:30:15,280 Speaker 3: very low. Six to eight hundred per serve is reasonable, 647 00:30:15,640 --> 00:30:19,120 Speaker 3: and per day you've got two thousand maybe three thousand 648 00:30:19,200 --> 00:30:21,800 Speaker 3: total to play with. Anything less than that is ideal. 649 00:30:22,920 --> 00:30:25,880 Speaker 1: So the recommendations for healthy adults are two thousand milligrams 650 00:30:25,880 --> 00:30:28,280 Speaker 1: of salt and no more than five grams of salt today, 651 00:30:28,400 --> 00:30:31,400 Speaker 1: so it's roughly about a tearspooner day. And I'm like, look, 652 00:30:31,440 --> 00:30:33,479 Speaker 1: if I have a client that has high blood pressure, 653 00:30:33,480 --> 00:30:36,280 Speaker 1: that has issues with their kidneys, that for whatever reason 654 00:30:36,360 --> 00:30:39,440 Speaker 1: needs to limit their fluid or retains fluid, I'm careful 655 00:30:39,480 --> 00:30:42,080 Speaker 1: about salt. But if I'm being on a susie, I 656 00:30:42,120 --> 00:30:45,080 Speaker 1: don't even blinkt salt for ninety percent of my clients 657 00:30:45,120 --> 00:30:48,840 Speaker 1: because the goal of seeing a dietician is to basically 658 00:30:48,880 --> 00:30:51,120 Speaker 1: help defy the diet, right, Like we're cutting down on 659 00:30:51,400 --> 00:30:53,560 Speaker 1: eating out, we're cutting down on takeaway foods. If they 660 00:30:53,560 --> 00:30:55,720 Speaker 1: are eating out, they're adding a side salad, they're adding 661 00:30:55,720 --> 00:30:59,760 Speaker 1: some more vegetables, They're consuming less process and packet foods overall, 662 00:31:00,120 --> 00:31:03,479 Speaker 1: consuming more fresh foods, and that naturally takes out the 663 00:31:03,520 --> 00:31:06,200 Speaker 1: bulk of the salt in the diet. So when clients 664 00:31:06,200 --> 00:31:07,440 Speaker 1: say to me, can I add a little bit of 665 00:31:07,480 --> 00:31:09,360 Speaker 1: salt to that recipe? Like it was really yummy but 666 00:31:09,360 --> 00:31:11,520 Speaker 1: it needed a bit of salt, no problem. Like I 667 00:31:11,640 --> 00:31:13,840 Speaker 1: rarely ever say to a client or watch your salt 668 00:31:13,960 --> 00:31:16,160 Speaker 1: because I know that I'm actively trying to reduce it 669 00:31:16,200 --> 00:31:18,160 Speaker 1: in all other aspects of their diet. But I would 670 00:31:18,240 --> 00:31:21,360 Speaker 1: say for the nutrition catch listeners, probably the vast majority 671 00:31:21,440 --> 00:31:23,280 Speaker 1: don't need to stress about salt at all because they 672 00:31:23,280 --> 00:31:25,280 Speaker 1: are you know, we're preaching to the converted. 673 00:31:25,320 --> 00:31:26,520 Speaker 2: They're the healthy listeners. 674 00:31:26,760 --> 00:31:29,400 Speaker 1: It's the other Australians who really don't listen to the 675 00:31:29,440 --> 00:31:32,520 Speaker 1: nutrition catch that probably should be mindful of their salt 676 00:31:32,560 --> 00:31:35,000 Speaker 1: intake because they are consuming a lot of packet based foods, 677 00:31:35,040 --> 00:31:37,440 Speaker 1: a lot of bottles of sauces, you know, a lot 678 00:31:37,440 --> 00:31:40,320 Speaker 1: of takeaway tight meals. So I think, when you know 679 00:31:40,360 --> 00:31:42,920 Speaker 1: we're working with clients, we're not really that concerned because 680 00:31:42,960 --> 00:31:45,200 Speaker 1: they're generally healthy. They just need some diet twigs and 681 00:31:45,200 --> 00:31:47,800 Speaker 1: we're adding in more fresh foods. So I personally add 682 00:31:47,800 --> 00:31:50,080 Speaker 1: salt to all of my meals. I don't really see 683 00:31:50,080 --> 00:31:52,440 Speaker 1: it as an issue, but I do appreciate that if 684 00:31:52,440 --> 00:31:55,120 Speaker 1: there are some medical conditions, it does need to be limited. 685 00:31:55,400 --> 00:31:57,280 Speaker 1: And then I think as well, if you're exercising, you 686 00:31:57,280 --> 00:31:58,840 Speaker 1: have a job where you're working in the hot sun, 687 00:31:59,080 --> 00:32:01,600 Speaker 1: you live somewhere like means Land in summer it's quite hot, 688 00:32:01,800 --> 00:32:04,400 Speaker 1: the more you sweat, the more you naturally actively need 689 00:32:04,440 --> 00:32:06,840 Speaker 1: to replace some of that salt as well, So there's 690 00:32:06,840 --> 00:32:09,680 Speaker 1: certainly nuances there, but I think on average, I mean, 691 00:32:09,680 --> 00:32:12,800 Speaker 1: Australians aren't the healthiest, but so for the average person, 692 00:32:12,840 --> 00:32:14,520 Speaker 1: they probably do need to be a little bit more 693 00:32:14,520 --> 00:32:16,880 Speaker 1: mindful of their salt intake. But I would argue that 694 00:32:16,960 --> 00:32:20,240 Speaker 1: the nutrition catch listener is far above the average health 695 00:32:20,240 --> 00:32:21,160 Speaker 1: of most Astorians. 696 00:32:21,640 --> 00:32:24,080 Speaker 3: Well, definitely, we would say if you're having olive oil 697 00:32:24,160 --> 00:32:26,280 Speaker 3: by some vinegar and salt as you're dressing, there's no 698 00:32:26,360 --> 00:32:29,080 Speaker 3: cause for concern, like it's make the salad taste good. 699 00:32:29,240 --> 00:32:32,160 Speaker 3: And certainly having lived with Italians, Northern Italians, oh the 700 00:32:32,200 --> 00:32:34,480 Speaker 3: buckets of salt that go in, but they have very 701 00:32:34,520 --> 00:32:37,240 Speaker 3: little processed food and huge amounts of fresh food. So 702 00:32:37,280 --> 00:32:40,120 Speaker 3: it's about the ratios. It's more important. And as I said, 703 00:32:40,160 --> 00:32:42,240 Speaker 3: if you keep away from that middle aisle and really 704 00:32:42,280 --> 00:32:44,800 Speaker 3: avoid the fried and fast food and acknowledge that occasionally 705 00:32:44,800 --> 00:32:47,320 Speaker 3: when you do have an Indian or tie takeaway, you 706 00:32:47,360 --> 00:32:49,080 Speaker 3: are going to be a bit fluidy the next day. 707 00:32:49,600 --> 00:32:51,400 Speaker 3: You know, that's pretty good balance, which is always what 708 00:32:51,440 --> 00:32:54,880 Speaker 3: we promote here on the Nutrition Couch. We're all about balance, 709 00:32:54,960 --> 00:32:57,239 Speaker 3: all right. Well, that brings us to the end of 710 00:32:57,320 --> 00:33:00,160 Speaker 3: another episode. And if you know that you're main need 711 00:33:00,200 --> 00:33:02,880 Speaker 3: a little bit more protein or creatine or magnesium. You 712 00:33:02,920 --> 00:33:05,640 Speaker 3: can go and check out our scientifically formulated range of 713 00:33:05,680 --> 00:33:08,200 Speaker 3: supplements at design bidietitians dot com. 714 00:33:08,360 --> 00:33:09,040 Speaker 2: Thank you for listening. 715 00:33:09,040 --> 00:33:11,280 Speaker 1: If you haven't checked out our brand new YouTube, there's 716 00:33:11,360 --> 00:33:13,840 Speaker 1: also little shorts on YouTube as well. They're sort of 717 00:33:13,840 --> 00:33:15,760 Speaker 1: similar to reels on Instagram. If you want to go 718 00:33:15,800 --> 00:33:18,400 Speaker 1: and have a little visual I don't know, increase in 719 00:33:18,440 --> 00:33:20,479 Speaker 1: your knowledge along with the visual aspect, go and check 720 00:33:20,560 --> 00:33:22,640 Speaker 1: us out on YouTube as well, where just the nutrition 721 00:33:22,720 --> 00:33:25,400 Speaker 1: capture on YouTube. Go give us a follow, go subscribe 722 00:33:25,400 --> 00:33:27,320 Speaker 1: to the channel, and thank you for your time. We'll 723 00:33:27,360 --> 00:33:28,560 Speaker 1: catch you on next week's episode. 724 00:33:28,680 --> 00:33:29,440 Speaker 3: See you next week.