1 00:00:00,640 --> 00:00:03,040 Speaker 1: Do you love nothing more than a trip to yum Cha, 2 00:00:03,480 --> 00:00:07,320 Speaker 1: all those different flavors, the dipping sauces, as many dumplings 3 00:00:07,320 --> 00:00:09,760 Speaker 1: as you can eat, delivered right to your table. I 4 00:00:09,800 --> 00:00:12,920 Speaker 1: love yon cha. There is a wide and growing range 5 00:00:12,920 --> 00:00:16,280 Speaker 1: of Asian cuisines available at the supermarket, which means it 6 00:00:16,320 --> 00:00:19,760 Speaker 1: is very easy to recreate your own yum char at home. 7 00:00:20,040 --> 00:00:24,200 Speaker 1: But are all dumplings created equally? Today we take a 8 00:00:24,239 --> 00:00:26,520 Speaker 1: closer look at a few of the options you can 9 00:00:26,560 --> 00:00:29,480 Speaker 1: pick up in the supermarket for your weekly shop HiPE. 10 00:00:29,640 --> 00:00:31,800 Speaker 1: I'm Leanne Lord and I'm Sissy Burrow, and as two 11 00:00:31,840 --> 00:00:35,360 Speaker 1: of austrays leading dietitians who specialize in evidence space nutrition, 12 00:00:35,720 --> 00:00:38,600 Speaker 1: we bring you the nutrition Couch product with you a 13 00:00:38,640 --> 00:00:41,400 Speaker 1: weekly chat on new products and old favorites that you 14 00:00:41,440 --> 00:00:45,320 Speaker 1: can find in the supermarkets. So, Susie, are you a 15 00:00:45,400 --> 00:00:46,120 Speaker 1: dumpling fan? 16 00:00:46,440 --> 00:00:48,840 Speaker 2: I am? I am particularly I've got a bit older 17 00:00:48,840 --> 00:00:51,600 Speaker 2: because my husband lived in China when he was much younger, 18 00:00:51,640 --> 00:00:53,480 Speaker 2: so he's really introduced me to a lot more Asian 19 00:00:53,520 --> 00:00:56,720 Speaker 2: cuisine than I probably ever traditionally had. So I certainly 20 00:00:56,760 --> 00:00:59,360 Speaker 2: have a few of my sort of supermarket favorites, and 21 00:00:59,400 --> 00:01:02,000 Speaker 2: he's slowly introducing the twins to more of that cuisine. 22 00:01:02,040 --> 00:01:04,560 Speaker 2: One of my little boys has got a pro analogy. 23 00:01:04,760 --> 00:01:06,680 Speaker 2: So I've always been a little bit nervous about going 24 00:01:06,760 --> 00:01:10,200 Speaker 2: to Yung Cha places just because of the rampant use 25 00:01:10,240 --> 00:01:12,320 Speaker 2: of fish sauce. But I'm getting better with them as 26 00:01:12,319 --> 00:01:13,679 Speaker 2: I get older, and I think it is good for 27 00:01:13,720 --> 00:01:16,559 Speaker 2: them to be exposed to different cuisines. But let's be honestly, 28 00:01:16,600 --> 00:01:18,880 Speaker 2: and I am not the person in this podcast who 29 00:01:18,880 --> 00:01:22,080 Speaker 2: should be talking about real dumplings, because I believe that 30 00:01:22,160 --> 00:01:27,000 Speaker 2: your very skilled mum is an expert dumpling maker. Is 31 00:01:27,040 --> 00:01:27,959 Speaker 2: that that's right? 32 00:01:28,080 --> 00:01:30,600 Speaker 1: She is? Yeah, And just hear us reviewing dumplings on 33 00:01:30,600 --> 00:01:33,240 Speaker 1: the podcast, she'd probably be like, Lee, make your own, 34 00:01:33,240 --> 00:01:35,800 Speaker 1: tell them to make your own. It's so much so Mum, 35 00:01:36,200 --> 00:01:39,200 Speaker 1: we know that you know fresh is best, but we 36 00:01:39,240 --> 00:01:41,959 Speaker 1: will review a few dumplings today. But Mum is very skilled. 37 00:01:41,959 --> 00:01:44,319 Speaker 1: She's you know, she's Malaysian. She's very skilled in her cooking. 38 00:01:44,480 --> 00:01:47,280 Speaker 1: You will never find a better spring roll or cur 39 00:01:47,400 --> 00:01:49,600 Speaker 1: puff out there in my personal opinion. And she also 40 00:01:49,640 --> 00:01:52,040 Speaker 1: makes delicious dumplings as well. So if Mum was to 41 00:01:52,080 --> 00:01:55,120 Speaker 1: homemade dumpling, she'd get the little dumpling or wanton wrappers 42 00:01:55,160 --> 00:01:57,440 Speaker 1: that you can find at the supermarkets. Then she'd probably 43 00:01:57,520 --> 00:01:59,360 Speaker 1: use something like a little bit of pork mints to 44 00:01:59,520 --> 00:02:01,720 Speaker 1: use a little bit of oyster sauce. Maybe she'd do 45 00:02:01,760 --> 00:02:04,160 Speaker 1: some grated carrot, she chop up some mushrooms. She'd use 46 00:02:04,200 --> 00:02:07,200 Speaker 1: a base of onion, ginger, garlic and her secret sauce 47 00:02:07,240 --> 00:02:09,280 Speaker 1: in something like a nice dumpling or a nice little 48 00:02:09,520 --> 00:02:12,480 Speaker 1: wanton would be something like water chestnuts. Just because you 49 00:02:12,520 --> 00:02:15,520 Speaker 1: get that beautiful crunch and textus you bite into the dumpling. Oh, 50 00:02:15,560 --> 00:02:18,080 Speaker 1: it's just delicious. My mouth was watering thinking about it. 51 00:02:18,160 --> 00:02:21,320 Speaker 1: So some homemade dumplings. Absolutely, And I put a photo 52 00:02:21,360 --> 00:02:23,560 Speaker 1: ofp of I was like Moms the other day and 53 00:02:23,560 --> 00:02:25,360 Speaker 1: she cooked the dinner and she did this like spice 54 00:02:25,480 --> 00:02:27,440 Speaker 1: rice and the rice cook. It was beautiful and people 55 00:02:27,480 --> 00:02:29,560 Speaker 1: were going crazy for it. So I think they'd love 56 00:02:29,600 --> 00:02:32,959 Speaker 1: to hear of Sophie's homemade sort of recipes. So I 57 00:02:33,040 --> 00:02:34,440 Speaker 1: might see if I can get a recipe off her 58 00:02:34,440 --> 00:02:36,000 Speaker 1: for some dumplings and we can put it up on 59 00:02:36,000 --> 00:02:37,240 Speaker 1: the Nutrition Couch page. 60 00:02:37,440 --> 00:02:40,160 Speaker 2: Yeah. Absolutely, So have you eaten dumplings like your whole life? 61 00:02:40,280 --> 00:02:43,040 Speaker 1: Yeah? Always, always, But It's funny because everyone thinks that 62 00:02:43,040 --> 00:02:45,200 Speaker 1: we have this beautiful because Mom used to host a 63 00:02:45,200 --> 00:02:47,480 Speaker 1: big Chinese year party every year when we were growing up, 64 00:02:47,480 --> 00:02:49,240 Speaker 1: and she still does, but maybe not on a yearly 65 00:02:49,280 --> 00:02:51,760 Speaker 1: basis every few years these days, and people would say, 66 00:02:51,760 --> 00:02:54,000 Speaker 1: oh my god, your mum's spring rolls, the curry pups 67 00:02:54,040 --> 00:02:56,840 Speaker 1: of fried rice and noodles. Everything is delicious. You might 68 00:02:56,960 --> 00:02:58,960 Speaker 1: is so lucky you get this every day. And it's 69 00:02:58,960 --> 00:03:01,200 Speaker 1: so funny because that would just be on special occasions, 70 00:03:01,200 --> 00:03:03,160 Speaker 1: like she'll bring out the spring rolls and the curry puff. 71 00:03:03,200 --> 00:03:04,960 Speaker 1: She hand makes them hand rolls and then puts them 72 00:03:04,960 --> 00:03:07,000 Speaker 1: in the freezer so we have guests over. Then she'll 73 00:03:07,040 --> 00:03:08,640 Speaker 1: serve them as spring roll and a curry puff. So 74 00:03:08,639 --> 00:03:10,760 Speaker 1: people used to think we ate that every day growing up, 75 00:03:10,919 --> 00:03:13,080 Speaker 1: but it was more of that like occasional treat like 76 00:03:13,120 --> 00:03:14,840 Speaker 1: it was very you know, we'd have a roast on 77 00:03:14,840 --> 00:03:16,880 Speaker 1: a Sunday and she'd make spaghetti ballonets, so a lot 78 00:03:16,880 --> 00:03:18,600 Speaker 1: of sort of Western style food because that's what my 79 00:03:18,680 --> 00:03:21,080 Speaker 1: dad prefers. So we didn't have it all of the time, 80 00:03:21,120 --> 00:03:23,359 Speaker 1: but we've definitely had it from a very young age 81 00:03:23,600 --> 00:03:25,920 Speaker 1: and very lucky when if it was a social occasional 82 00:03:26,120 --> 00:03:28,480 Speaker 1: someone's birthday or something. Mum would always do a beautiful 83 00:03:28,520 --> 00:03:29,840 Speaker 1: like Chinese cuisine for us. 84 00:03:29,880 --> 00:03:32,520 Speaker 2: That sounds amazing. So I've got more questions now, So 85 00:03:32,639 --> 00:03:34,720 Speaker 2: you said pork, Was she do different ones? Was she 86 00:03:34,760 --> 00:03:35,880 Speaker 2: do still prad all. 87 00:03:35,960 --> 00:03:38,160 Speaker 1: Yeah, sometimes she'll do a prawn one. Yeah, definitely, but 88 00:03:38,200 --> 00:03:39,560 Speaker 1: I think just due to the cost of that, you know, 89 00:03:40,000 --> 00:03:42,200 Speaker 1: prawn mince is a lot higher. One of her famous 90 00:03:42,280 --> 00:03:44,560 Speaker 1: other dishes is a nice prawn toast. So she'll use 91 00:03:44,560 --> 00:03:47,360 Speaker 1: the strain green prawns. She'll mass them up, dip the 92 00:03:47,600 --> 00:03:49,240 Speaker 1: you know a little bit of stale bread and something 93 00:03:49,280 --> 00:03:50,840 Speaker 1: like some egg, and then do that and cover it 94 00:03:50,880 --> 00:03:53,760 Speaker 1: in sesame seeds and then she'll put that either you know, 95 00:03:53,800 --> 00:03:56,600 Speaker 1: she'll just sort of shallow fried in the pan. Delicious. 96 00:03:56,720 --> 00:03:59,400 Speaker 1: And what oil does she always extra version olive oil. 97 00:03:59,480 --> 00:04:00,000 Speaker 1: She knows better. 98 00:04:00,120 --> 00:04:03,160 Speaker 2: So even back then she was using that, she was 99 00:04:03,200 --> 00:04:04,200 Speaker 2: way ahead of her time. 100 00:04:04,680 --> 00:04:07,840 Speaker 1: She's quite good that perhaps maybe not to do if 101 00:04:07,880 --> 00:04:09,640 Speaker 1: she was cooking for a huge dinner party and there 102 00:04:09,680 --> 00:04:10,960 Speaker 1: was a lot of people, that would be a lot 103 00:04:11,000 --> 00:04:12,720 Speaker 1: of oil to fry. And so yeah, if she was 104 00:04:12,720 --> 00:04:15,200 Speaker 1: doing she will normally bake things like crapuffs and spring roll. 105 00:04:15,240 --> 00:04:17,360 Speaker 1: She'll bake them in the oven, but then the wrapper 106 00:04:17,360 --> 00:04:19,359 Speaker 1: from the spring roll tends to come undone a little bit, 107 00:04:19,360 --> 00:04:21,480 Speaker 1: and the filling can sometimes burst through in the heat 108 00:04:21,480 --> 00:04:22,760 Speaker 1: of the oven, so she gets She used to get 109 00:04:22,760 --> 00:04:24,640 Speaker 1: a bit embarrassed about that if she was catering, so 110 00:04:24,800 --> 00:04:26,719 Speaker 1: she'd definitely do that, like she'd sort of fry, so 111 00:04:26,760 --> 00:04:30,039 Speaker 1: she would probably just used her I don't know, growing up, 112 00:04:30,040 --> 00:04:32,280 Speaker 1: probably like a standard canola oil or something. I think 113 00:04:32,279 --> 00:04:33,960 Speaker 1: if she was about frying for a lot of people. 114 00:04:33,960 --> 00:04:35,919 Speaker 1: But these days, I think when she's just cooking for 115 00:04:35,960 --> 00:04:37,800 Speaker 1: the family, she knows to use, you know, the good 116 00:04:37,839 --> 00:04:40,760 Speaker 1: quality stuff, and she'll always bake if you can over 117 00:04:40,960 --> 00:04:43,480 Speaker 1: you know, something like frying. And if she's doing dumplings, 118 00:04:43,520 --> 00:04:45,280 Speaker 1: you know how you can just crispen the bottom in 119 00:04:45,320 --> 00:04:46,800 Speaker 1: a non stick pan and you can pour a little 120 00:04:46,800 --> 00:04:48,160 Speaker 1: bit of water in, put the little on, and you 121 00:04:48,200 --> 00:04:49,640 Speaker 1: can steam the rest of them, so you get that 122 00:04:49,720 --> 00:04:51,560 Speaker 1: nice crispy bottom and the top of it's like a 123 00:04:51,560 --> 00:04:54,240 Speaker 1: steam dumpling how they normally serve you at Yamja. That's 124 00:04:54,240 --> 00:04:55,720 Speaker 1: how you can do it at home in a lot 125 00:04:55,800 --> 00:04:56,680 Speaker 1: sort of healthier way. 126 00:04:56,800 --> 00:04:58,320 Speaker 2: You know, she's really missed her calling. I think you 127 00:04:58,320 --> 00:05:00,800 Speaker 2: need an Insta for her cooking. It could be an influencer. 128 00:05:00,880 --> 00:05:02,839 Speaker 2: She should be making some coin from all these tips. 129 00:05:02,839 --> 00:05:05,120 Speaker 2: It sounds amazing. You reminded me. Actually, I grew up 130 00:05:05,120 --> 00:05:08,520 Speaker 2: out Western Sydney in chester Hill, which was had a 131 00:05:08,640 --> 00:05:12,320 Speaker 2: really high Vietnamese population back in the eighties, and when 132 00:05:12,360 --> 00:05:16,000 Speaker 2: we would have school fates, the Vietnamese families would come 133 00:05:16,040 --> 00:05:18,760 Speaker 2: and make like homemade spring rolls and sell them, and 134 00:05:18,760 --> 00:05:21,359 Speaker 2: they were amazing at the time. So you've reminded me 135 00:05:21,400 --> 00:05:22,839 Speaker 2: of that. But I think you've got to get your 136 00:05:22,880 --> 00:05:24,880 Speaker 2: mum on instaff. Yeah, she's just going to make some 137 00:05:25,000 --> 00:05:27,760 Speaker 2: coin from all their little cooking tips and trips. 138 00:05:27,800 --> 00:05:28,960 Speaker 1: I used to tell them, Mom, you got to go 139 00:05:28,960 --> 00:05:29,680 Speaker 1: on Master Chef. 140 00:05:29,839 --> 00:05:30,640 Speaker 2: Yes, she could go on. 141 00:05:31,360 --> 00:05:33,600 Speaker 1: No, she gets too it would be so bad. I 142 00:05:33,640 --> 00:05:35,839 Speaker 1: get too nervous. Yeah, and she doesn't do well under pressure, 143 00:05:35,920 --> 00:05:37,640 Speaker 1: So if someone put a time liment on her, I 144 00:05:37,680 --> 00:05:39,720 Speaker 1: think she she'd get a little bit too nervous with them. 145 00:05:39,760 --> 00:05:42,279 Speaker 2: You come from some good dumpling stock. Then we've chosen 146 00:05:42,320 --> 00:05:43,200 Speaker 2: the right topic. 147 00:05:42,960 --> 00:05:47,599 Speaker 1: For you today. Absolutely, So let's go with the first one. Susie. 148 00:05:48,200 --> 00:05:51,239 Speaker 1: It's the Hong Kong dim Sum, pork, and child dumpling. 149 00:05:51,279 --> 00:05:54,480 Speaker 1: So they sound delicious. It's a three hundred grand packet, 150 00:05:54,520 --> 00:05:56,640 Speaker 1: and a serving size is one hundred gram so a 151 00:05:56,680 --> 00:05:58,680 Speaker 1: third of the packets, it was not just one dumpling, 152 00:05:58,680 --> 00:06:01,320 Speaker 1: it's a third of the placket is basically considered a 153 00:06:01,360 --> 00:06:03,760 Speaker 1: serving size. So what we're going to do today because 154 00:06:03,800 --> 00:06:06,760 Speaker 1: of the three dumplings that we've chosen one serving sizes 155 00:06:06,800 --> 00:06:10,040 Speaker 1: one hundred grams, one's twenty six grams, and one's twenty grams. 156 00:06:10,160 --> 00:06:12,359 Speaker 1: So so that we're comparing like to like, well what 157 00:06:12,400 --> 00:06:14,800 Speaker 1: I say, apples to apples or dumplings to dumplings, so 158 00:06:14,839 --> 00:06:17,080 Speaker 1: that we're comparing the same thing. We're going to compare 159 00:06:17,160 --> 00:06:18,880 Speaker 1: via the one hundred gram column today just so that 160 00:06:18,880 --> 00:06:21,680 Speaker 1: we're getting in a more accurate representation of which one 161 00:06:21,800 --> 00:06:23,919 Speaker 1: is sort of the better option when it comes to dumplings. 162 00:06:24,000 --> 00:06:26,960 Speaker 1: So per one hundred grams, we've got eight hundred and 163 00:06:27,000 --> 00:06:29,159 Speaker 1: thirty four kilo jewls in terms of energy, So just 164 00:06:29,240 --> 00:06:31,719 Speaker 1: over sort of two hundred calories, we've got ten point 165 00:06:31,720 --> 00:06:34,920 Speaker 1: two grams of protein, seven grams of fat, with two 166 00:06:34,960 --> 00:06:38,520 Speaker 1: point four of that being saturated fat, twenty one point 167 00:06:38,600 --> 00:06:41,080 Speaker 1: nine grams of carbohydrate, so sort of just over the 168 00:06:42,040 --> 00:06:44,240 Speaker 1: one rough serve of carbohydrate a slice and a bit 169 00:06:44,320 --> 00:06:46,800 Speaker 1: of bread. We'd say three point three grams of sugar, 170 00:06:46,880 --> 00:06:49,000 Speaker 1: so quite low as you would expect in a dumpling, 171 00:06:49,240 --> 00:06:52,120 Speaker 1: and three hundred and thirty milligrams of sodium, so not 172 00:06:52,440 --> 00:06:54,760 Speaker 1: hugely enormous, but there is a little bit of a 173 00:06:54,760 --> 00:06:56,719 Speaker 1: little bit of sodium in there. When we look at 174 00:06:56,720 --> 00:06:59,520 Speaker 1: the ingredients, the first ingredient is wheat flour, so that's 175 00:06:59,520 --> 00:07:02,800 Speaker 1: obviously because of the dumpling sort of wrapper. The next 176 00:07:02,920 --> 00:07:05,680 Speaker 1: ingredient is pork, and that's twenty one percent, and this 177 00:07:06,080 --> 00:07:08,200 Speaker 1: brand has been very careful to say that it's austrain 178 00:07:08,240 --> 00:07:12,520 Speaker 1: based pork. Next we have onion escallions or spring onions 179 00:07:12,560 --> 00:07:14,360 Speaker 1: I think what a lot of people call them chives. 180 00:07:14,560 --> 00:07:17,239 Speaker 1: There's a little bit of sugar in there, some sesame oil, garlic, 181 00:07:17,400 --> 00:07:21,200 Speaker 1: soy sauce, modify a tapiocre starch, corn flour, some flavor 182 00:07:21,280 --> 00:07:23,680 Speaker 1: enhances is six to one, so we know that is 183 00:07:23,720 --> 00:07:27,520 Speaker 1: our MSG, and glengal powder I'm actually not sure what 184 00:07:27,520 --> 00:07:30,680 Speaker 1: that is, and some pepper. So a very what you 185 00:07:30,840 --> 00:07:33,520 Speaker 1: call quote unquote clean ingredient list. If you take out 186 00:07:33,520 --> 00:07:36,040 Speaker 1: the msguy there, So we don't love the addition of 187 00:07:36,080 --> 00:07:40,320 Speaker 1: the added monosudium glueten mate. But overall the ingredients aren't 188 00:07:40,320 --> 00:07:42,520 Speaker 1: too bad. And I think, you know, very standard for 189 00:07:42,560 --> 00:07:45,920 Speaker 1: some dumpling, some wheat flour to make up the wrappers, 190 00:07:45,920 --> 00:07:47,720 Speaker 1: and then the pork and the vegetables and some of 191 00:07:47,760 --> 00:07:51,120 Speaker 1: the flavor profile which is assessment or the sugar, the garlic, 192 00:07:51,160 --> 00:07:54,320 Speaker 1: the soy sauce. So I don't think too bad overall 193 00:07:55,000 --> 00:07:57,080 Speaker 1: for a third of the packet around two hundred calories. 194 00:07:57,120 --> 00:08:00,480 Speaker 1: I don't think that's I think energy density why it's 195 00:08:00,480 --> 00:08:02,680 Speaker 1: fairly okay. But I do think the problem is that 196 00:08:02,720 --> 00:08:05,320 Speaker 1: people tend to eat dumplings as more of an entree 197 00:08:05,400 --> 00:08:07,240 Speaker 1: versus sort of a main meal. If you were to 198 00:08:07,280 --> 00:08:10,040 Speaker 1: eat just dumplings as your main meal, I could probably 199 00:08:10,040 --> 00:08:12,640 Speaker 1: eat close to the entire packet. I really do think 200 00:08:12,640 --> 00:08:15,520 Speaker 1: we have to add some vegetables to that to sort 201 00:08:15,520 --> 00:08:17,040 Speaker 1: of round that out and make it a little bit 202 00:08:17,040 --> 00:08:17,960 Speaker 1: more of a balanced meal. 203 00:08:18,080 --> 00:08:19,880 Speaker 2: True, I think, I tell you I don't like these products, 204 00:08:19,880 --> 00:08:21,560 Speaker 2: and this was just random. I went through and chose 205 00:08:21,600 --> 00:08:23,320 Speaker 2: these today, and again I just sort of looked for 206 00:08:23,360 --> 00:08:25,040 Speaker 2: brands that were familiar to me when I look at 207 00:08:25,080 --> 00:08:27,800 Speaker 2: the supermarket, but the things that I look at actually 208 00:08:27,800 --> 00:08:30,440 Speaker 2: when i'm selecting a dumpling because I don't have Sophie 209 00:08:30,480 --> 00:08:33,480 Speaker 2: to make my own, I don't like the pork, Like 210 00:08:33,480 --> 00:08:35,560 Speaker 2: twenty one percent is quite low. When you look at 211 00:08:35,559 --> 00:08:37,480 Speaker 2: some of the comparisons, you can get a lot higher. 212 00:08:37,520 --> 00:08:39,920 Speaker 2: So if I'm paying for a product like this, I 213 00:08:39,960 --> 00:08:42,040 Speaker 2: want the more protein in the more pork. So even 214 00:08:42,040 --> 00:08:44,200 Speaker 2: though it's relatively low FAD and it doesn't have that 215 00:08:44,280 --> 00:08:46,679 Speaker 2: much in it, I think it's pretty low when it 216 00:08:46,720 --> 00:08:48,600 Speaker 2: comes to the pork content, and I don't like the 217 00:08:48,720 --> 00:08:51,280 Speaker 2: mstry in it. I think most many of the options 218 00:08:51,360 --> 00:08:54,200 Speaker 2: around and there is a really good pork dumpling at 219 00:08:54,240 --> 00:08:56,079 Speaker 2: Audi I didn't have time to put. I should have 220 00:08:56,160 --> 00:08:58,000 Speaker 2: put that on, actually, but it doesn't have any of 221 00:08:58,000 --> 00:09:00,480 Speaker 2: the flavor and hearts are on it. So I personally 222 00:09:00,480 --> 00:09:02,800 Speaker 2: wouldn't buy this just because I think the pork's too 223 00:09:02,800 --> 00:09:05,480 Speaker 2: low and I don't like the MSG in it, and 224 00:09:05,559 --> 00:09:07,720 Speaker 2: it is sort of a very common brand that you 225 00:09:07,800 --> 00:09:09,880 Speaker 2: do see in the mainstream supermarket, so I think there 226 00:09:09,880 --> 00:09:12,040 Speaker 2: are better ones out there. No, I'm like you, it's 227 00:09:12,040 --> 00:09:13,240 Speaker 2: not the end of the world, but it wouldn't be 228 00:09:13,240 --> 00:09:16,160 Speaker 2: a one that I would suggest or recommend just based 229 00:09:16,200 --> 00:09:18,960 Speaker 2: on those two facts. Definitely, Yeah, But I've looked at 230 00:09:18,960 --> 00:09:23,000 Speaker 2: what that stuff is, the langele powder. It's similar to ginger. 231 00:09:23,080 --> 00:09:26,480 Speaker 2: It's in the same family as ginger and turmeric, and 232 00:09:26,520 --> 00:09:29,640 Speaker 2: it's just a flavor, but it's from that family, which 233 00:09:29,679 --> 00:09:32,240 Speaker 2: you're right. I've never heard of that before either. It's 234 00:09:32,280 --> 00:09:34,280 Speaker 2: basically a spice that they're using to give a little 235 00:09:34,280 --> 00:09:36,360 Speaker 2: bit of flavor through. These dumplings taste great. I've eaten 236 00:09:36,360 --> 00:09:38,720 Speaker 2: them before. They're really nice. It's just that if we're 237 00:09:38,760 --> 00:09:40,880 Speaker 2: looking specifically at quality, I think you can do better. 238 00:09:40,920 --> 00:09:42,160 Speaker 2: And as I said, I'm not a big fan of 239 00:09:42,280 --> 00:09:44,120 Speaker 2: MSG in processed food. 240 00:09:44,240 --> 00:09:46,720 Speaker 1: And then the next one we've got, Susie is Diana 241 00:09:46,840 --> 00:09:49,360 Speaker 1: Chang's dumplings, so quickly if I'm wrong, but I'm pretty 242 00:09:49,400 --> 00:09:51,880 Speaker 1: sure she was on Master Chef, so I'm pretty excited 243 00:09:51,960 --> 00:09:54,640 Speaker 1: to review her dumplings today. I mustn't mean I haven't 244 00:09:54,679 --> 00:09:56,400 Speaker 1: tried them if you tasted hers before. 245 00:09:56,240 --> 00:09:59,000 Speaker 2: No, but she's got heaps of different ones, like it's 246 00:09:59,040 --> 00:10:01,760 Speaker 2: in the section of dumplings, and they're a little bit 247 00:10:01,760 --> 00:10:04,040 Speaker 2: more expensive because you only get two hundred and thirty 248 00:10:04,040 --> 00:10:06,320 Speaker 2: grams for seven fifty and the other packets you get 249 00:10:06,360 --> 00:10:08,920 Speaker 2: three hundred, so they're sort of positioned as more of 250 00:10:08,960 --> 00:10:12,000 Speaker 2: that boutique brand. But she's got sesh one and she's 251 00:10:12,000 --> 00:10:14,960 Speaker 2: got pork and prawn and chicken. There's a whole range 252 00:10:14,960 --> 00:10:17,000 Speaker 2: of them. They're all colorful boxes and we do like 253 00:10:17,040 --> 00:10:21,400 Speaker 2: to support Australian entrepreneurs around it, and I just chose 254 00:10:21,640 --> 00:10:23,760 Speaker 2: like for like, So I picked the sess one pork 255 00:10:23,840 --> 00:10:26,320 Speaker 2: in this category. But I haven't eaten these ones. And 256 00:10:26,320 --> 00:10:27,800 Speaker 2: I'll tell you in a second if you read out 257 00:10:27,800 --> 00:10:29,120 Speaker 2: the nutritionals, All. 258 00:10:29,080 --> 00:10:30,840 Speaker 1: Right, well let's go so again, we're going to compare 259 00:10:30,840 --> 00:10:33,080 Speaker 1: per one hundred grams, so we're serving size as per 260 00:10:33,120 --> 00:10:35,200 Speaker 1: the packet is twenty six grams. We're going to give 261 00:10:35,200 --> 00:10:37,560 Speaker 1: you the nutritional analysis on one hundred grams just so 262 00:10:37,600 --> 00:10:40,520 Speaker 1: that we can compare similarly across the three dumpling. So 263 00:10:40,800 --> 00:10:43,400 Speaker 1: we've got one thousand and seventy kilodels. When it comes 264 00:10:43,400 --> 00:10:46,160 Speaker 1: to energy, we've got eight point three grams of protein, 265 00:10:46,480 --> 00:10:49,440 Speaker 1: sixteen point five grams of fat. That's quite high fat 266 00:10:49,840 --> 00:10:52,160 Speaker 1: with six grams of saturated fat. That's quite a lot 267 00:10:52,200 --> 00:10:55,640 Speaker 1: of saturated fat as well. We've got eighteen grams of carbohydrates, 268 00:10:55,679 --> 00:10:58,439 Speaker 1: which to me, you know, seems fairly normally in something 269 00:10:58,480 --> 00:11:01,120 Speaker 1: like a dumpling, one point four grams of sugar, again 270 00:11:01,160 --> 00:11:04,360 Speaker 1: fairly standard, and three hundred and seventy eight milligrams of sodium, 271 00:11:04,360 --> 00:11:07,080 Speaker 1: so not insignificant, but nothing that I'd be overly concerned 272 00:11:07,120 --> 00:11:10,560 Speaker 1: about either. So that's a nutritional analysis. When we look 273 00:11:10,600 --> 00:11:13,800 Speaker 1: at the ingredient list, we've got pork thirty nine percent, 274 00:11:13,880 --> 00:11:16,600 Speaker 1: so that's a lot higher than the previous product, which 275 00:11:16,600 --> 00:11:19,200 Speaker 1: is twenty one percent. I must say this is the 276 00:11:19,320 --> 00:11:23,280 Speaker 1: Diana Chang's Seschuan pork dumplings as well, so pork thirty 277 00:11:23,320 --> 00:11:26,880 Speaker 1: nine percent. The next ingredient, SUSI, which is interesting, is pastry, 278 00:11:27,040 --> 00:11:29,800 Speaker 1: so that's thirty one percent. And the pastry is made 279 00:11:29,840 --> 00:11:33,800 Speaker 1: up of wheatflour, water, vital wheat, gluten, and salt. And 280 00:11:33,800 --> 00:11:38,000 Speaker 1: then she's got cabbage, onion, and soy sauce, cheese, sorry 281 00:11:38,080 --> 00:11:43,240 Speaker 1: not cheese, chimes, ginger and some coffee, chives, ginger, canola oil, 282 00:11:43,320 --> 00:11:47,720 Speaker 1: tapiocre starch, sugar, sweet peprika powder, chili oil, black vinegar, 283 00:11:47,800 --> 00:11:51,040 Speaker 1: chili powder, garlic, and chesh one pepper, So a lot 284 00:11:51,120 --> 00:11:52,960 Speaker 1: of it sounds like a lot of ingredients, but they 285 00:11:52,960 --> 00:11:55,560 Speaker 1: were all whole food based ingredients, just basically herbs and 286 00:11:55,640 --> 00:11:58,360 Speaker 1: spices and to make up that flavor profile. The two 287 00:11:58,400 --> 00:12:00,800 Speaker 1: big ingredients in there are the pork thirty nine percent 288 00:12:00,840 --> 00:12:03,480 Speaker 1: and the pastry for thirty one percent. So I'm not 289 00:12:03,600 --> 00:12:05,640 Speaker 1: loving the pastry in here, SUSI. And that's why the 290 00:12:05,720 --> 00:12:08,400 Speaker 1: fat content and the saturated fat content is so high 291 00:12:08,400 --> 00:12:10,040 Speaker 1: in these in these dumplings, isn't it. 292 00:12:10,000 --> 00:12:13,600 Speaker 2: Because most sort of steam dumplings are very reasonably low 293 00:12:13,640 --> 00:12:15,520 Speaker 2: in fat. So when I had a look at this, 294 00:12:15,600 --> 00:12:17,360 Speaker 2: I was like, why is it so high in fat 295 00:12:17,360 --> 00:12:19,360 Speaker 2: for these range? And when it said pastry but the 296 00:12:19,400 --> 00:12:21,640 Speaker 2: other thing I wanted to ask you about but there's 297 00:12:21,679 --> 00:12:25,200 Speaker 2: no normally pastry. A true pastry will be made with butter. 298 00:12:25,320 --> 00:12:27,880 Speaker 2: Butter that's why I'm so high. But I'm not seeing that. 299 00:12:27,960 --> 00:12:31,160 Speaker 2: So is it just based on that? I can't even 300 00:12:31,200 --> 00:12:33,400 Speaker 2: see where the fat at that percentage is coming from 301 00:12:33,480 --> 00:12:35,040 Speaker 2: unless it's just all carnole oil. 302 00:12:35,080 --> 00:12:36,960 Speaker 1: I think it's a mistake. I think because canola is 303 00:12:37,000 --> 00:12:39,079 Speaker 1: quite low down there with the list, There's no way 304 00:12:39,120 --> 00:12:41,959 Speaker 1: that there's sixteen point five grams of fat with canola 305 00:12:41,960 --> 00:12:44,960 Speaker 1: o being about the tenth ingredients, So I think that 306 00:12:44,960 --> 00:12:45,920 Speaker 1: that is an error. 307 00:12:45,960 --> 00:12:47,760 Speaker 2: I think that they need to have butter on there. 308 00:12:47,840 --> 00:12:50,200 Speaker 1: I've never seen pastry made without butter. Yeah, I think 309 00:12:50,240 --> 00:12:52,679 Speaker 1: there's absolutely butter in there, which would also explain the 310 00:12:52,720 --> 00:12:53,960 Speaker 1: high saturated fat content. 311 00:12:54,000 --> 00:12:55,719 Speaker 2: That's what I thought too, So I agree. I think 312 00:12:55,720 --> 00:12:58,280 Speaker 2: there's a mistake on this label because thirty one percent 313 00:12:58,320 --> 00:13:01,040 Speaker 2: pastry is high. It is dull the amount of pork 314 00:13:01,120 --> 00:13:03,080 Speaker 2: than in the first dumplings, which is a good thing, 315 00:13:03,520 --> 00:13:05,120 Speaker 2: you know, if we look at the but I guess 316 00:13:05,200 --> 00:13:08,400 Speaker 2: the protein doesn't really translate there as much as you 317 00:13:08,440 --> 00:13:10,280 Speaker 2: perhaps would like it too. I guess eight point three 318 00:13:10,320 --> 00:13:14,720 Speaker 2: per hundred, it's only two per dumpling, so we'll perserve. 319 00:13:15,000 --> 00:13:16,920 Speaker 2: We're assuming that's a few dumplings. So yeah, I am 320 00:13:16,920 --> 00:13:19,200 Speaker 2: a little bit confused by the labels on this. Again, 321 00:13:19,400 --> 00:13:21,800 Speaker 2: I wouldn't recommend this because it's high fat and dumpling 322 00:13:21,800 --> 00:13:24,079 Speaker 2: steam dumplings should never really be high fat. They're quite 323 00:13:24,120 --> 00:13:27,000 Speaker 2: a light food in general to enjoy, particularly if you 324 00:13:27,040 --> 00:13:28,560 Speaker 2: can get ones that have got more veggies in them, 325 00:13:28,600 --> 00:13:31,160 Speaker 2: more lean protein like prawns or pork. So yeah, I 326 00:13:31,200 --> 00:13:33,760 Speaker 2: just found it an interesting product more than anything. One, 327 00:13:33,880 --> 00:13:36,520 Speaker 2: why are they using pastry? Two? Is that then have 328 00:13:36,600 --> 00:13:39,560 Speaker 2: butter which it doesn't list, And yeah, so I just 329 00:13:39,600 --> 00:13:40,760 Speaker 2: thought it was kind of interesting. 330 00:13:41,000 --> 00:13:45,360 Speaker 1: Overall, my brain automatically went, oh, allergy, just be wary 331 00:13:45,400 --> 00:13:47,240 Speaker 1: if you do have children with something like a cow's 332 00:13:47,280 --> 00:13:49,440 Speaker 1: milk protein and tolerance. If there is some butter which 333 00:13:49,440 --> 00:13:52,040 Speaker 1: hasn't been disclosed in there, the company should really do 334 00:13:52,600 --> 00:13:54,839 Speaker 1: something about that. And if there's no butter in there, 335 00:13:54,880 --> 00:13:58,319 Speaker 1: then I would just get them to recheck their nutrition 336 00:13:58,400 --> 00:14:01,000 Speaker 1: panel analysis because it just doesn't. It doesn't really add up, 337 00:14:01,000 --> 00:14:04,240 Speaker 1: does it really? No, there's something not quite right there. 338 00:14:04,400 --> 00:14:06,080 Speaker 2: No, No, it doesn't add up for me at all. 339 00:14:06,120 --> 00:14:08,559 Speaker 2: It's odd to have high fat, kind of raw dumplings 340 00:14:08,640 --> 00:14:11,240 Speaker 2: like that. It's odd for me to use pastry in them. 341 00:14:11,360 --> 00:14:13,040 Speaker 2: And then if it is pastry, where's the butter? So 342 00:14:13,080 --> 00:14:15,160 Speaker 2: I am a bit suss on that panel as well. 343 00:14:15,200 --> 00:14:18,920 Speaker 2: So I think, yeah, just if anyone listening from that company, 344 00:14:18,960 --> 00:14:20,600 Speaker 2: it's worth having a look at it. And I've just 345 00:14:20,600 --> 00:14:24,040 Speaker 2: sort of flagged that as unusual as a mix as 346 00:14:24,080 --> 00:14:27,040 Speaker 2: an ingredient in general. So again, it wouldn't be my 347 00:14:27,120 --> 00:14:29,360 Speaker 2: go to dumplings if I was buying some, and I 348 00:14:29,400 --> 00:14:31,440 Speaker 2: haven't previously bought them, probably because when I did have 349 00:14:31,480 --> 00:14:33,720 Speaker 2: a quick look at the label, which I would have done, 350 00:14:34,480 --> 00:14:36,400 Speaker 2: I wouldn't have liked that it's so high in fat 351 00:14:36,440 --> 00:14:38,280 Speaker 2: for a product that should not be all right. 352 00:14:38,360 --> 00:14:41,800 Speaker 1: So sadly Diana Chang's doesn't get the big thumbs up 353 00:14:41,880 --> 00:14:44,520 Speaker 1: from the Nutrition cat today. But let's check out mister 354 00:14:44,640 --> 00:14:47,480 Speaker 1: Chang's a barbecue pork dumpling. So one of the best 355 00:14:47,520 --> 00:14:50,480 Speaker 1: flavors I think when it comes to dumplings is barbecue 356 00:14:50,480 --> 00:14:54,040 Speaker 1: pork flavor. So mister Chang's barbecue pork dumplings are seven 357 00:14:54,040 --> 00:14:57,080 Speaker 1: dollars fifty for three hundred grams, and a serving size 358 00:14:57,120 --> 00:14:59,480 Speaker 1: for this packet is twenty gram so very small. But 359 00:14:59,520 --> 00:15:02,160 Speaker 1: again we're to compare via the one hundred gram So 360 00:15:02,200 --> 00:15:04,920 Speaker 1: we've got seven hundred and twenty six kilodels, so under 361 00:15:04,960 --> 00:15:08,200 Speaker 1: two hundred calories for a serve, nine point two grams 362 00:15:08,200 --> 00:15:11,760 Speaker 1: of protein five grams of total fat, so quite significantly 363 00:15:11,840 --> 00:15:14,920 Speaker 1: lower than the Diana Chang's brand, which had what was 364 00:15:14,920 --> 00:15:17,760 Speaker 1: that SUSI sixteen point five, so only five grams of 365 00:15:17,760 --> 00:15:20,320 Speaker 1: fat for one hundred grams. Here one point four grams 366 00:15:20,320 --> 00:15:23,040 Speaker 1: of saturated fats are a lot lower, twenty one point 367 00:15:23,040 --> 00:15:26,360 Speaker 1: six grams of carbohydrate fairly standard, one point five grams 368 00:15:26,360 --> 00:15:29,280 Speaker 1: of sugar, and two hundred and ninety two milligrams of sodium. 369 00:15:29,600 --> 00:15:32,240 Speaker 1: So when we look at the ingredient panel here, the 370 00:15:32,280 --> 00:15:36,080 Speaker 1: filling is sixty percent. So that's interesting just how they've 371 00:15:36,120 --> 00:15:38,120 Speaker 1: laid that out. They've got the filling of sixty percent. 372 00:15:38,240 --> 00:15:41,560 Speaker 1: The pork in that sixty percent is pork forty six percent, 373 00:15:41,720 --> 00:15:46,240 Speaker 1: which includes cabbage, onion, chassius sauce, color one point fifty 374 00:15:46,280 --> 00:15:51,240 Speaker 1: a modified corn, starch, acidity regulators, more color, soy sauce, sugar, 375 00:15:51,400 --> 00:15:55,720 Speaker 1: chicken powder, salt, sesame or tapioca starch, pepper. And then 376 00:15:55,800 --> 00:15:59,960 Speaker 1: they've got pastry which is forty percent, so that's wheat, flour, water, vegetable, 377 00:16:00,080 --> 00:16:03,440 Speaker 1: all salt, and tapiogre stut. So the filling is sixty percent, 378 00:16:03,560 --> 00:16:06,800 Speaker 1: the pastry is forty percent, and the filling it's mostly 379 00:16:06,880 --> 00:16:08,720 Speaker 1: just pork, cabbage, and onion with a little bit of 380 00:16:08,800 --> 00:16:11,840 Speaker 1: chastis sauce and some extra flavors. Isn't it too much 381 00:16:11,880 --> 00:16:12,240 Speaker 1: going on? 382 00:16:12,400 --> 00:16:14,040 Speaker 2: I really like these. I've actually got these in my 383 00:16:14,400 --> 00:16:17,240 Speaker 2: freezer at home because they taste really nice, and again 384 00:16:17,240 --> 00:16:19,280 Speaker 2: I probably did look at the label. I love how 385 00:16:19,320 --> 00:16:22,440 Speaker 2: it's laid out to say, sixty percent is the filling, 386 00:16:22,560 --> 00:16:25,280 Speaker 2: forty you know, almost fifty is the pork, which I love, 387 00:16:25,720 --> 00:16:28,600 Speaker 2: much higher than the ones we've seen in both cases. 388 00:16:28,600 --> 00:16:30,880 Speaker 2: So the Diana there was twenty percent for the first forty, 389 00:16:30,920 --> 00:16:33,200 Speaker 2: and so this is almost fifty percent pork, which is great. 390 00:16:33,760 --> 00:16:36,720 Speaker 2: There's no added MSG in it, and they're referring to 391 00:16:36,760 --> 00:16:39,160 Speaker 2: it as pastry, but obviously that's just how they're referring 392 00:16:39,200 --> 00:16:41,680 Speaker 2: to the wrapper the rapper. Yeah, and it's not a 393 00:16:41,760 --> 00:16:44,640 Speaker 2: high fat because it's you know, almost a low fat 394 00:16:44,640 --> 00:16:47,040 Speaker 2: product of just five grams per hundred, which isn't overly 395 00:16:47,120 --> 00:16:49,560 Speaker 2: high for the volume of sort of wrapping you get. 396 00:16:49,640 --> 00:16:51,600 Speaker 2: So I really like this. I think they're quite low 397 00:16:51,600 --> 00:16:54,240 Speaker 2: in sodium for a product that is traditionally quite salty, 398 00:16:54,560 --> 00:16:57,560 Speaker 2: admittedly leanne We will add loads of soy sauce, so 399 00:16:57,600 --> 00:16:59,800 Speaker 2: it's not a low salt meal. The sugars are the 400 00:16:59,800 --> 00:17:02,200 Speaker 2: low of the three of those SKUs that we've compared, 401 00:17:02,240 --> 00:17:05,360 Speaker 2: So that's one point five per hundred. Was similar to sorry, 402 00:17:05,359 --> 00:17:07,320 Speaker 2: the Diana ones, which are one point four, but compared 403 00:17:07,359 --> 00:17:10,080 Speaker 2: to the others, which was double that at the same 404 00:17:10,119 --> 00:17:12,160 Speaker 2: price point. You know, these are only seven to fifty 405 00:17:12,160 --> 00:17:13,880 Speaker 2: for three hundred grams, so you're getting a much better 406 00:17:13,960 --> 00:17:17,919 Speaker 2: quality dumpling. The taste is great and for the same price. 407 00:17:18,040 --> 00:17:21,200 Speaker 2: So this is my standout of this section, just by chance, 408 00:17:21,240 --> 00:17:23,320 Speaker 2: as I sort of include the more in our diet. 409 00:17:23,720 --> 00:17:25,359 Speaker 2: But yeah, I really like it. I think it's one 410 00:17:25,359 --> 00:17:27,400 Speaker 2: of the best ones I've seen. I should have mentioned 411 00:17:27,440 --> 00:17:29,480 Speaker 2: there is a really good Audi pork dumpling which again 412 00:17:29,560 --> 00:17:33,560 Speaker 2: is pretty clean ingredient wise likely I think. I think 413 00:17:33,600 --> 00:17:36,520 Speaker 2: it sells for five dollars for that bag, so that's 414 00:17:36,520 --> 00:17:38,400 Speaker 2: definitely worth a look and a try, and we will 415 00:17:38,400 --> 00:17:40,960 Speaker 2: include that at a future date. But yeah, I think 416 00:17:40,960 --> 00:17:43,080 Speaker 2: they're sort of my winners in this space as I 417 00:17:43,280 --> 00:17:46,000 Speaker 2: become more familiar with the dumpling in the supermarket trolley. 418 00:17:46,240 --> 00:17:47,920 Speaker 1: Yeah, I think it's a good one. I think it's 419 00:17:47,560 --> 00:17:50,600 Speaker 1: the green light from the Nutrition Couch today in terms 420 00:17:50,640 --> 00:17:52,920 Speaker 1: of the three dumplings that we recommended or that were 421 00:17:52,880 --> 00:17:56,879 Speaker 1: reviewed exactly perfect, hoodiful, and I must say that although 422 00:17:56,920 --> 00:17:59,600 Speaker 1: it's got more than double the pork, the price hasn't changed. 423 00:17:59,640 --> 00:18:01,640 Speaker 1: It's seven and fifty for three hundred grams. So it's 424 00:18:01,640 --> 00:18:04,000 Speaker 1: actually quite affordable when you think about it, compared to 425 00:18:04,200 --> 00:18:06,000 Speaker 1: you're paying the same price for just a lot more 426 00:18:06,040 --> 00:18:08,240 Speaker 1: flour and the other type of dumplings versus you're actually 427 00:18:08,240 --> 00:18:10,679 Speaker 1: getting some lean protein in this one, which is probably 428 00:18:10,720 --> 00:18:12,479 Speaker 1: a lot better than just paying for a little bit 429 00:18:12,480 --> 00:18:13,959 Speaker 1: of flour and water in the other product. 430 00:18:14,200 --> 00:18:16,240 Speaker 2: So true. And you know, as a meal, I would 431 00:18:16,320 --> 00:18:19,159 Speaker 2: just do some ota amaie with this, you know, for 432 00:18:19,160 --> 00:18:21,160 Speaker 2: a quick and easy Sunday night dinner for the kids. 433 00:18:21,280 --> 00:18:23,760 Speaker 2: You know, that's relatively cost effective. It's a great choice. 434 00:18:23,960 --> 00:18:26,080 Speaker 1: I throw some veggies and I throw some steam brocolini 435 00:18:26,119 --> 00:18:28,320 Speaker 1: on the side, or something with a litle garlic ginger, 436 00:18:28,359 --> 00:18:30,919 Speaker 1: a little splash of soy on there. Get your veggies up. 437 00:18:30,960 --> 00:18:33,720 Speaker 1: Maybe some bock choi or something as well. Some steam 438 00:18:33,720 --> 00:18:35,960 Speaker 1: bock choy and brocolini could be Some mushrooms could be 439 00:18:36,000 --> 00:18:38,600 Speaker 1: a really wonderful side dish to this with the attamamae beans, 440 00:18:38,640 --> 00:18:40,920 Speaker 1: and I think, as she said, you've got a complete, easy, 441 00:18:41,160 --> 00:18:43,159 Speaker 1: easy Sunday meal which is probably ready in about ten 442 00:18:43,160 --> 00:18:46,679 Speaker 1: minutes flat, which is awesome, perfect, wonderful, so susy. That 443 00:18:46,720 --> 00:18:49,359 Speaker 1: brings us to the end of the nutrition catch product 444 00:18:49,359 --> 00:18:52,400 Speaker 1: review and Dumpling Week for another week. If you haven't 445 00:18:52,400 --> 00:18:54,760 Speaker 1: done so already, don't forget to subscribe to us. We 446 00:18:54,800 --> 00:18:57,560 Speaker 1: will be automatically delivered into your inbox. You don't even 447 00:18:57,640 --> 00:18:59,639 Speaker 1: have to go and download us. If you subscribe to 448 00:18:59,680 --> 00:19:02,320 Speaker 1: the POC, you will automatically see us in your podcast 449 00:19:02,359 --> 00:19:05,399 Speaker 1: app every Sunday and Wednesday morning for our product review. 450 00:19:05,640 --> 00:19:08,800 Speaker 1: We also have our Instagram and our Facebook pages running 451 00:19:08,840 --> 00:19:11,840 Speaker 1: as well. We're at the Nutrition Couch podcast, so make 452 00:19:11,880 --> 00:19:13,600 Speaker 1: sure you give us a follow. You're welcome to send 453 00:19:13,680 --> 00:19:15,920 Speaker 1: us any products there to review or ask us any 454 00:19:15,920 --> 00:19:18,800 Speaker 1: listener questions as well, and we will see you guys 455 00:19:18,840 --> 00:19:20,960 Speaker 1: the same time, the same place next Sunday. 456 00:19:21,200 --> 00:19:33,280 Speaker 2: Have a great week.