WEBVTT - TNC Review: Bread Rolls

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<v Speaker 1>Who doesn't love a great roast, chicken and salad bread

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<v Speaker 1>roll for lunch. And as a matter of fact, Leanne

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<v Speaker 1>I made this for my very own family this weekend.

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<v Speaker 1>But there are so many bread rolls to choose from,

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<v Speaker 1>and I've noticed that there are more and more growing

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<v Speaker 1>varieties in supermarkets, so it can be really confusing to

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<v Speaker 1>know which are better nutritionally. So today we're going to

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<v Speaker 1>take a closer look at three very common bread rolls

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<v Speaker 1>that you can find in supermarkets and give our review.

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<v Speaker 1>I'm Susie Burrow and Emilian Wood, and as two of

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<v Speaker 1>us j IS leading dieticians, we bring you the Nutrition

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<v Speaker 1>Couch Product Review, a weekly chat on new products and

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<v Speaker 1>old favorites that you can find in the supermarket. Now, Cleanne,

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<v Speaker 1>I'll be completely transparent. I am a multi grain bread

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<v Speaker 1>roll kind of girl, and when I get the bread rolls,

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<v Speaker 1>actually take the middle out and put more protein and

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<v Speaker 1>salad in. And I remember a dietician telling me that

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<v Speaker 1>she thought it was terrible food waste to be doing that.

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<v Speaker 1>Now I see what she's saying. You shouldn't throw away

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<v Speaker 1>good food. But I think there's often people in the

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<v Speaker 1>family who need the extra middle of the role and

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<v Speaker 1>some people who don't. So I myself prefer less bread

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<v Speaker 1>in the bread roll, but I do like a multi

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<v Speaker 1>grain and that's my go to. What about you, guys,

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<v Speaker 1>what do you pick up when you're having some cheeky

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<v Speaker 1>chicken rolls on a weekend.

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<v Speaker 2>Well, I definitely do eat the middle of it, but

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<v Speaker 2>I will say, rather than wasting it, you could like

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<v Speaker 2>take it out and make croutons with it.

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<v Speaker 1>That is actually really smart.

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<v Speaker 2>You could blend it up, put it in results. Yeah,

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<v Speaker 2>some bread crumbs.

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<v Speaker 1>Yeah. I was looking at like some store made crousions

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<v Speaker 1>because I was buying salad meats and they were so processed.

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<v Speaker 1>I was like a bit horrified. So that is a

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<v Speaker 1>really good idea. Actually, now I've got kids who eat

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<v Speaker 1>the middle of the roll, so it's not a waste issue.

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<v Speaker 1>But you're right, you know. I often think even stale bread,

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<v Speaker 1>you can make great crumb with it, rather than buying

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<v Speaker 1>panco which is quite processed. So that's another little good trick.

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<v Speaker 1>If you do end up having leftover bread at the

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<v Speaker 1>end of the week, hole me or multi grain, they're

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<v Speaker 1>great kroutons and or bread crumbs. So don't throw anything away. People,

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<v Speaker 1>particularly when food is costing a fortune, all right, Well

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<v Speaker 1>these bread rolls, and I think Amy has helped us

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<v Speaker 1>do this review.

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<v Speaker 2>She has las shout out to Amy. She's moving on

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<v Speaker 2>to big and better things, So thank you, Amy, You've

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<v Speaker 2>been a legend. And she's found some good ones today.

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<v Speaker 2>And two of these are our family favorites in here. Actually,

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<v Speaker 2>i'll say all three of them we use in my

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<v Speaker 2>family regularly. So yeah, she's picked some goodies today.

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<v Speaker 1>Great. Okay, Well, the first one we're looking at is

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<v Speaker 1>the Coals Bakery Tiger Rolls, which of course are those

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<v Speaker 1>ones with the cheeky tiger looking spots on top.

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<v Speaker 2>It's love them.

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<v Speaker 1>It's a six pack for two dollars fifty. A serving

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<v Speaker 1>size is one role, which is about sixty eight grams,

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<v Speaker 1>which is not dissimilar to a couple of slices of bread.

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<v Speaker 1>Let's we'll do per roll, I think, rather than per

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<v Speaker 1>hundred grams. Are you happy with that?

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<v Speaker 2>Yeah, because everyone needs a roll. No one needs one point.

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<v Speaker 1>Two five of roll unless you take the middle out,

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<v Speaker 1>but that's different. So per roll, it's six hundred and

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<v Speaker 1>ninety seven killer jewels, which is just over one hundred

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<v Speaker 1>and fifty calories. One sixty six calories per serve, five

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<v Speaker 1>point four grams of protein, which isn't insignificant for a

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<v Speaker 1>bread based product. One point one grams are fat, very

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<v Speaker 1>little saturated as you would expect from a basically white

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<v Speaker 1>bread roll. Thought two grams of carbohydrates, so very similar

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<v Speaker 1>to two standard slices of bread. Very little sugar. You're

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<v Speaker 1>a point five which actually we'll have a close look

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<v Speaker 1>in a second and see if that's added or naturally occurring.

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<v Speaker 1>One point eight grams of dietary fiber a little bit

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<v Speaker 1>on the low side, and two hundred and eleven milligrams

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<v Speaker 1>of sodium ingredients wheat flour, water tiger paste I think

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<v Speaker 1>that actually comes from a tiger.

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<v Speaker 2>No.

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<v Speaker 1>Tiger paste is six percent made with water, rice flour,

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<v Speaker 1>and sugar, yeast and iid ice salt. So it's not

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<v Speaker 1>dissimilar to when you get a crunchy muffin and put

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<v Speaker 1>the crumble on top, where you would mix some butter,

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<v Speaker 1>some flour and some sugar to get that. So here

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<v Speaker 1>they're giving you that crunchy hundred top by some rice

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<v Speaker 1>flour and crystallizing that with a bit of sugar. So

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<v Speaker 1>that's where those sugars are coming from And then on

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<v Speaker 1>top of that, we've got some yeast i'dised salt, wheat, gluten,

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<v Speaker 1>vegetable oil, yellow pea flour which is interesting, and some

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<v Speaker 1>fortified vitamin, some folic acid and thymone which is in

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<v Speaker 1>routinely fortified in flour in Australia. Oh yeah, I don't

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<v Speaker 1>like a roll that's got less than three grams of

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<v Speaker 1>dietary fiber per serve. We all love a tiger crunchy top.

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<v Speaker 1>It basically a bit of sugar. Would it be my

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<v Speaker 1>go to?

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<v Speaker 2>No?

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<v Speaker 1>Do I buy it?

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<v Speaker 2>No?

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<v Speaker 1>Is it better than a McDonald's bread roll? Yes, but

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<v Speaker 1>I'd give it like a six out of ten. It's

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<v Speaker 1>just typically a white bread roll with a bit of

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<v Speaker 1>sugar on top. What do you reckon?

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<v Speaker 2>I must say I grew up on these rolls, you know,

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<v Speaker 2>roast chicken, salad, these rolls, bit of mayo. Love it

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<v Speaker 2>if you did not buy these, Yeah, Sophie, we love these.

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<v Speaker 2>We'd make so if you buy them, she'd buy the whole,

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<v Speaker 2>the nine grained ones and the tiger rolls. And she'd

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<v Speaker 2>be like, you kids, choose, and we'd always go for

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<v Speaker 2>the tiger rolls. And she'd be the everyone's eating them,

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<v Speaker 2>the dense bergan type ones. But these are good. These

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<v Speaker 2>are good, Like from a taste perspective, like, these are

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<v Speaker 2>these are great. My family loves and we just spent

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<v Speaker 2>the weeked Nooser and with David's family as well, and

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<v Speaker 2>we're getting some Tiger rolls. The kids love them, so

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<v Speaker 2>you know they taste great, But let's be honest, nutritionally,

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<v Speaker 2>they're not great. I mean, the amount of added sugar

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<v Speaker 2>is very low. It's not like we're putting a sugar

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<v Speaker 2>coating on there. It's a new point five Graham's per serving,

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<v Speaker 2>so it's very low. But I think from a nutrient

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<v Speaker 2>density perspective, there's nothing much there. It really is just

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<v Speaker 2>a white bread roll. So you're getting some energy from

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<v Speaker 2>some carbs and that's pretty much about it. Like you,

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<v Speaker 2>I like at least three grams of dietary fiber and something.

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<v Speaker 2>I like to see some visible hoole grains in there,

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<v Speaker 2>which helps support our gun health, and I'm not really

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<v Speaker 2>seeing much of either of those in these roles. So

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<v Speaker 2>from a taste perspective of ten out of ten nuturing perspective, probably,

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<v Speaker 2>let's be honest, five.

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<v Speaker 1>Out of ten exactly now and they look cute, we

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<v Speaker 1>can understand why the kids like them. But this is

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<v Speaker 1>a nutrition podcastle it. So let's take a look at

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<v Speaker 1>some with some slightly stronger nutritionals. So the coal is bakery,

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<v Speaker 1>high fiber, low GI seven seeds and grain rolls. Now,

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<v Speaker 1>you guys will know these because they've got a massive

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<v Speaker 1>glacemic symbol on the top and they've got a big

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<v Speaker 1>flushing high fiber and a four pack is three fifty,

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<v Speaker 1>so you do pay a bit more for kind of

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<v Speaker 1>this density as you would expect per serving one thousand

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<v Speaker 1>and fifty four killer jewel, which is one hundred and

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<v Speaker 1>fifty two calories, so not insignificantly, and like, let's be honest,

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<v Speaker 1>that's quite a fair whack of calories coming just from

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<v Speaker 1>the bread before you're adding anything to it. Ten point

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<v Speaker 1>two grams of protein, so right up there, which we'll

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<v Speaker 1>assume is from the dense flower and seeds, and will

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<v Speaker 1>take a look in a second. Seven point six grams

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<v Speaker 1>are fat. So you could look at that and think, wow,

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<v Speaker 1>that's really high in fat for bread. But when we

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<v Speaker 1>take a look at the saturated fat, it's very low.

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<v Speaker 1>It's just over one so most of it's coming from

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<v Speaker 1>long chain seeds as we would expect very similar amount

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<v Speaker 1>of carbohydrate to the tiger roll thirty gram thirty grams,

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<v Speaker 1>that's right, zero point eight grams of sugar, so less

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<v Speaker 1>than a gram eight point eight grams of dietary fiber

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<v Speaker 1>through the roof, so almost three times is a minimum

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<v Speaker 1>what we would suggest having. And sodium coming in at

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<v Speaker 1>two ninety one, just under three hundred, which is a

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<v Speaker 1>fairly good reference range for a couple of slices of bread.

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<v Speaker 1>Now we have a little look at the ingredients. It's wheat, flour,

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<v Speaker 1>water seeds at twenty one percent, which is massive, lint seeds,

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<v Speaker 1>sunflower seeds, sesame poppy, so you are getting a massive

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<v Speaker 1>dose of long chain Amega three fats wheat brand pretty

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<v Speaker 1>high up there too, which is bumping up that dietary

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<v Speaker 1>fiber and giving that bread roll that sort of brown

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<v Speaker 1>deep look and taste texture in the mouth. Three point

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<v Speaker 1>five percent whole grain kibbled rye, kibbled wheat, wheat flake, wheat,

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<v Speaker 1>gluten yees, maize, semolina, idied salt, vegetable oils just right

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<v Speaker 1>at the and malt valley flower and the fortified flower.

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<v Speaker 1>I can't faulted leand I'd give it a ten out

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<v Speaker 1>of ten straight away. If you've got people who like

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<v Speaker 1>this and more eat it, it is an outstanding role.

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<v Speaker 1>The carbohydrates spot on, the protein's really high. Yes, the

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<v Speaker 1>calories are high, but you're basically getting a dose of

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<v Speaker 1>good fat in this as well. It's a relatively cost

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<v Speaker 1>effective way to get good fats because I hear a

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<v Speaker 1>lot of my clients spying chi are and some flower seeds.

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<v Speaker 1>Now they're not inexpensive as ingredients. Now you can get

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<v Speaker 1>all of those from a good quality bread or cereal

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<v Speaker 1>and you're absolutely getting it with these products, which justifies

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<v Speaker 1>the price point. But I can't fold it. I'd give it.

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<v Speaker 1>I'd give it a ten out of ten. What do

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<v Speaker 1>you reckon?

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<v Speaker 2>And even for the price point, it's less than a

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<v Speaker 2>dollar per role, So yes, it is more expensive than

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<v Speaker 2>say the Standard Coals brand white frind rolls or the

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<v Speaker 2>Standard Coals brand wholemeal bread rolls, but it's still fairly

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<v Speaker 2>I think affordable for most people, you know, less than

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<v Speaker 2>a dollar per role. For me, I'm more than happy

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<v Speaker 2>to spend that. These are my absolute favorite ones. These

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<v Speaker 2>are my go to a little spanner and the works

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<v Speaker 2>me has a sesame allergy, so I had to be

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<v Speaker 2>very careful. These sesame is just an absolute bugger. It

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<v Speaker 2>gets everywhere, like I just find sesame sea's on the ground.

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<v Speaker 2>So we don't buy these as frequently as I would like.

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<v Speaker 2>We have to be very careful with them, but they

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<v Speaker 2>absolutely might go to I recommend them to my clients,

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<v Speaker 2>and I will say that, yes, the calorie amount is higher,

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<v Speaker 2>say two fifty per role, but I would happily eat

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<v Speaker 2>one of these and feel very satisfied if I stuffed

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<v Speaker 2>it with some lean protein and tons of veggies. Versus

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<v Speaker 2>those tiger roles I could easily eat too. So I

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<v Speaker 2>find them far more filling and satisfying than the white

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<v Speaker 2>bread tiger roles. And I think most people would agree

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<v Speaker 2>that one of these is more than enough versus when

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<v Speaker 2>you're just using like a smaller white bread role. Most

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<v Speaker 2>people would happily eat two, particularly if it's got nice

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<v Speaker 2>roast chicken and mayo in that.

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<v Speaker 1>Yeah, and if you can get your kids to have them.

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<v Speaker 1>But you do forget that the sesame actually not to

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<v Speaker 1>self when everywhere around me out watch the added sesame.

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<v Speaker 1>Two things not to self all right, now. The third

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<v Speaker 1>is a really interesting product actually, because I'm well aware

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<v Speaker 1>of this brand because one of my local supermarkets is

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<v Speaker 1>Coals and I see it all the time. So this

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<v Speaker 1>is the Coal's finest by Rye sour dough roll. So

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<v Speaker 1>this is kind of their boot take range of breads,

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<v Speaker 1>and they've got the kind of fresh loaves that are

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<v Speaker 1>have like a paper wrap around them, and they even

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<v Speaker 1>do a beautiful hot cross bun coming into Easter. Now,

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<v Speaker 1>this is a three pack at four dollars. Now, they're

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<v Speaker 1>quite large, LeAnn, so I'm just having a look. They're

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<v Speaker 1>more one hundred and thirty grams per roll. That is

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<v Speaker 1>kind of is it double some of.

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<v Speaker 2>Them, the tiger ones are sixty eight, so they're basically

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<v Speaker 2>double a tiger.

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<v Speaker 1>Yeah, so they're almost double the density. So straight away

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<v Speaker 1>I'm a little bit concerned about that because of just

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<v Speaker 1>the density of flour in a product that that's that heavy.

0:09:32.480 --> 0:09:34.320
<v Speaker 1>And sure enough, if we look per serving, it's over

0:09:34.320 --> 0:09:36.640
<v Speaker 1>one hundred grams. So it's twelve hundred and eighty four

0:09:36.760 --> 0:09:39.800
<v Speaker 1>killer jawls, which is just over three hundred calories just

0:09:39.840 --> 0:09:42.320
<v Speaker 1>in the role. Ten point seven grams of proteins are

0:09:42.320 --> 0:09:45.320
<v Speaker 1>not dissimilar to the grainy variety one point three grams

0:09:45.320 --> 0:09:47.880
<v Speaker 1>are fat and less than a gram saturated, but LeAnn

0:09:47.920 --> 0:09:51.360
<v Speaker 1>carbohydrate wrise fifty nine grams, so double the carbohydrate and

0:09:51.400 --> 0:09:53.680
<v Speaker 1>the equivalent of at least four slices of regular bread

0:09:53.720 --> 0:09:56.640
<v Speaker 1>in a single roll, two point three grams of sugars,

0:09:56.960 --> 0:09:59.559
<v Speaker 1>five point six grams of directary fiber, so not too bad,

0:10:00.040 --> 0:10:04.040
<v Speaker 1>and sodium poor for ninety four milligrams. That's almost a

0:10:04.080 --> 0:10:06.480
<v Speaker 1>quarter of your recommended daily intake just coming from your

0:10:06.520 --> 0:10:09.440
<v Speaker 1>bread roll. Now under it tastes good. Water wheat flour,

0:10:09.600 --> 0:10:13.280
<v Speaker 1>rye flour, wheat, malt, flower yeast, vitamins. But they've got

0:10:13.320 --> 0:10:15.080
<v Speaker 1>no sodium added on the list.

0:10:15.160 --> 0:10:16.839
<v Speaker 2>It's a funny one. I think they must have t

0:10:16.880 --> 0:10:18.360
<v Speaker 2>weird because it's definitely added sodium.

0:10:18.360 --> 0:10:20.880
<v Speaker 1>And then, yeah, you wouldn't normally see a bread roll

0:10:20.880 --> 0:10:22.880
<v Speaker 1>without sodium added, at least in a small amount.

0:10:22.920 --> 0:10:25.600
<v Speaker 2>Not for five hundred milligrams per serving anyway, No, there has.

0:10:25.520 --> 0:10:27.480
<v Speaker 1>To be some added, absolutely, and.

0:10:27.440 --> 0:10:29.200
<v Speaker 2>I imagine would be id I sold as well.

0:10:29.320 --> 0:10:32.320
<v Speaker 1>Yeah, you know, I do like rye for some of

0:10:32.320 --> 0:10:35.320
<v Speaker 1>my clients who are a bit sensitive to different flowers.

0:10:35.400 --> 0:10:37.600
<v Speaker 1>A lot of clients with IBS type signals will do

0:10:37.640 --> 0:10:40.600
<v Speaker 1>well on RYE. I think if you've got high energy demands,

0:10:40.640 --> 0:10:43.480
<v Speaker 1>like if you're doing CrossFit training or even sort of

0:10:43.520 --> 0:10:45.199
<v Speaker 1>marathon training, where you're really trying to get a lot

0:10:45.200 --> 0:10:48.880
<v Speaker 1>of carbohydrates in relatively small volumes of food, this could

0:10:48.920 --> 0:10:51.720
<v Speaker 1>be a great product. But I probably wouldn't recommend it

0:10:51.720 --> 0:10:54.920
<v Speaker 1>to my ladies because it's just too dense in carbohydrate.

0:10:54.960 --> 0:10:57.840
<v Speaker 1>I'm usually working off about thirty grams per serve, and

0:10:57.920 --> 0:11:00.240
<v Speaker 1>certainly at three hundred calories. You know, if I'm working

0:11:00.280 --> 0:11:02.439
<v Speaker 1>on lunches of about three four hundred calories, I've got

0:11:02.440 --> 0:11:04.319
<v Speaker 1>to get the protein in there as well. I think

0:11:04.320 --> 0:11:06.480
<v Speaker 1>it's middle ground. I don't think it's a bad product.

0:11:06.679 --> 0:11:08.800
<v Speaker 1>I'm a bit concerned about the sodium, so as I said,

0:11:08.800 --> 0:11:11.640
<v Speaker 1>I'd probably only recommend it for active people who need

0:11:11.679 --> 0:11:13.080
<v Speaker 1>a lot of energy, you know, people who are going

0:11:13.120 --> 0:11:15.760
<v Speaker 1>on hikes or runners or CrossFit or people wanting to

0:11:15.800 --> 0:11:19.480
<v Speaker 1>gain weight. But I certainly preferred generally a whole grain

0:11:19.520 --> 0:11:22.480
<v Speaker 1>bread roll and certainly something with a much lower carbohydrate load.

0:11:22.960 --> 0:11:25.120
<v Speaker 1>So I'd give it maybe seven out of ten. I

0:11:25.160 --> 0:11:27.560
<v Speaker 1>think there's some positives, but there's quite a few negatives

0:11:27.600 --> 0:11:28.280
<v Speaker 1>overall too.

0:11:28.800 --> 0:11:30.960
<v Speaker 2>I mean, it's sort of. It's double the size, double

0:11:31.000 --> 0:11:33.559
<v Speaker 2>the calorie, double the carbohydrate content of the tiger rolls,

0:11:33.679 --> 0:11:35.360
<v Speaker 2>but at least you're getting a little bit of fiber

0:11:35.400 --> 0:11:37.440
<v Speaker 2>in there. And like you said, ray is for some

0:11:37.480 --> 0:11:40.199
<v Speaker 2>people easier tolerated than some of the weak flowers as well,

0:11:40.360 --> 0:11:42.720
<v Speaker 2>even though it is predominantly weak flower on the label,

0:11:42.800 --> 0:11:45.600
<v Speaker 2>so just be cautious of that. It also now correct

0:11:45.600 --> 0:11:48.280
<v Speaker 2>me if I'm wrong, Suzie, it uses yeused in the ingredients,

0:11:48.320 --> 0:11:52.080
<v Speaker 2>so it's not a traditional sour dough. They've used years

0:11:52.120 --> 0:11:55.000
<v Speaker 2>to speed up that fermentation process. So if you're using

0:11:55.040 --> 0:11:57.000
<v Speaker 2>it from an IBS perspective, because you're a little bit

0:11:57.040 --> 0:12:01.400
<v Speaker 2>more sensitive, generally, the starter culture and that slow fermentation

0:12:01.640 --> 0:12:04.600
<v Speaker 2>process shouldn't be using any wheat, and that's what actually

0:12:04.600 --> 0:12:06.880
<v Speaker 2>allows the body to digest it a little bit easier.

0:12:07.080 --> 0:12:10.360
<v Speaker 2>So some sensitive tummies do well with traditional types of sowdough.

0:12:10.720 --> 0:12:12.959
<v Speaker 2>But correctly, if I'm rose Zuzzy, this uses wheat, so

0:12:13.000 --> 0:12:15.320
<v Speaker 2>I wouldn't say that this is a traditional type of

0:12:15.440 --> 0:12:17.760
<v Speaker 2>sowdo So it's almost like a little bit of a

0:12:17.760 --> 0:12:20.720
<v Speaker 2>health halo. I think you're not getting the full benefits

0:12:20.760 --> 0:12:24.920
<v Speaker 2>of something using the proper stata culture plus flower plus water.

0:12:25.000 --> 0:12:27.439
<v Speaker 2>That's all that is really in a traditional sourdough, and

0:12:27.440 --> 0:12:29.680
<v Speaker 2>then it's just left to ferment and rise over a

0:12:29.679 --> 0:12:32.600
<v Speaker 2>couple of days. So the actually using the US in

0:12:32.640 --> 0:12:35.080
<v Speaker 2>this to speed up that process, so you're actually probably

0:12:35.080 --> 0:12:37.200
<v Speaker 2>not getting the full gut health benefits out of this,

0:12:37.600 --> 0:12:40.560
<v Speaker 2>all the full benefits from like a lower gipe perspective either,

0:12:40.559 --> 0:12:41.679
<v Speaker 2>I would imagine.

0:12:41.360 --> 0:12:43.520
<v Speaker 1>Yeah, good call out. Actually good call out, because the

0:12:43.559 --> 0:12:48.200
<v Speaker 1>supermarkets and even some mainstream bread brands will have sourdo

0:12:48.240 --> 0:12:50.439
<v Speaker 1>on the label, and as we said, it doesn't necessarily

0:12:50.880 --> 0:12:54.080
<v Speaker 1>have that century old starter culture driving it. And there

0:12:54.120 --> 0:12:57.439
<v Speaker 1>certainly no culture listed here as a true sour dough

0:12:57.440 --> 0:12:59.959
<v Speaker 1>that you would get from an authentic sour dough bakery.

0:13:00.080 --> 0:13:01.160
<v Speaker 1>So absolutely right.

0:13:01.120 --> 0:13:02.600
<v Speaker 2>A little bit of a health hal a little bit

0:13:02.640 --> 0:13:04.720
<v Speaker 2>of a health halo, and they're charging for it. You know,

0:13:04.720 --> 0:13:06.199
<v Speaker 2>it's cold finest range.

0:13:06.559 --> 0:13:07.360
<v Speaker 1>Just be very careful.

0:13:07.400 --> 0:13:09.440
<v Speaker 2>And we have actually done a podcast on salado, so

0:13:09.520 --> 0:13:11.599
<v Speaker 2>flick back through the catalog and have to listen to

0:13:11.640 --> 0:13:14.400
<v Speaker 2>that one if you're interested in what a true authentic

0:13:14.559 --> 0:13:15.760
<v Speaker 2>salado recipe should be.

0:13:15.800 --> 0:13:18.600
<v Speaker 1>If it doesn't have a real tangy kind of smell.

0:13:18.600 --> 0:13:20.480
<v Speaker 2>To it, almost like a little bit vinegarious.

0:13:20.559 --> 0:13:23.520
<v Speaker 1>Yeah, it's not the best quality sourdough. And my good

0:13:23.520 --> 0:13:26.240
<v Speaker 1>Italian friends will go around Sydney sniffing the lows, so

0:13:26.280 --> 0:13:29.040
<v Speaker 1>they're all over it. If it doesn't have a strong smell,

0:13:29.320 --> 0:13:31.440
<v Speaker 1>they're not into it at all. All right, Well, that

0:13:31.440 --> 0:13:34.079
<v Speaker 1>brings us to the end of the Nutrition Couch product review.

0:13:34.160 --> 0:13:36.199
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0:13:36.240 --> 0:13:38.800
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0:13:44.760 --> 0:13:46.760
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0:13:46.800 --> 0:13:49.199
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0:13:49.200 --> 0:13:51.760
<v Speaker 1>for that at the nutritioncouch dot com. And we are

0:13:51.760 --> 0:13:54.280
<v Speaker 1>going to see you same time, same place on Sunday

0:13:54.320 --> 0:13:57.920
<v Speaker 1>morning for our weekly regular episode drop have a great week,

0:13:58.040 --> 0:14:06.600
<v Speaker 1>catch you next week. The Bustle Spin, Second Span, Second

0:14:07.000 --> 0:14:09.679
<v Speaker 1>stor