1 00:00:00,640 --> 00:00:03,600 Speaker 1: Where do you get your nutrition information from? From your doctor, 2 00:00:03,760 --> 00:00:06,520 Speaker 1: from a dietitian, maybe it's from the Nutrition Couch, or 3 00:00:06,519 --> 00:00:09,400 Speaker 1: maybe it's from a nutritionist or a health coach online. 4 00:00:09,720 --> 00:00:12,320 Speaker 1: The thing with nutrition is there's a wide range and 5 00:00:12,480 --> 00:00:15,720 Speaker 1: varying degrees and lots and lots of experts out there. 6 00:00:15,760 --> 00:00:18,200 Speaker 1: So today on the Nutrition Couch, where can I share 7 00:00:18,239 --> 00:00:20,840 Speaker 1: with you who you should really be listening to and 8 00:00:20,880 --> 00:00:25,040 Speaker 1: what the differences are between the different types of qualifications. Hi, 9 00:00:25,120 --> 00:00:25,919 Speaker 1: I'm Leanne. 10 00:00:25,640 --> 00:00:27,480 Speaker 2: Ward and I'm Suzyburrow, And. 11 00:00:27,440 --> 00:00:29,680 Speaker 1: Every week we bring you The Nutrition Couch, the bi 12 00:00:29,760 --> 00:00:32,200 Speaker 1: weekly podcast that keeps you up to date on everything 13 00:00:32,200 --> 00:00:34,040 Speaker 1: that you need to know in the world of nutrition, 14 00:00:34,600 --> 00:00:37,440 Speaker 1: so as well as nutrition and health qualifications. Today we're 15 00:00:37,479 --> 00:00:40,400 Speaker 1: going to take a closer look at what really is 16 00:00:40,560 --> 00:00:44,040 Speaker 1: a treat and our listener question today is all about 17 00:00:44,080 --> 00:00:46,600 Speaker 1: salt and how much should we really be having. But 18 00:00:46,640 --> 00:00:48,720 Speaker 1: to kick us off today, Susie, we have a very 19 00:00:49,120 --> 00:00:52,519 Speaker 1: ilways say, somewhat controversial topic to talk about the difference 20 00:00:52,560 --> 00:00:56,000 Speaker 1: between a nutritionist and a dietitian and I guess. Our 21 00:00:56,080 --> 00:01:00,920 Speaker 1: concern is that the nutrition I guess word or qualification 22 00:01:01,240 --> 00:01:04,160 Speaker 1: is largely unregulated in Australia and in many parts of 23 00:01:04,200 --> 00:01:07,800 Speaker 1: the world. So the term dietitian is highly regulated. If 24 00:01:07,800 --> 00:01:10,400 Speaker 1: somebody is calling themselfs a dietitian, they've gone through a 25 00:01:10,440 --> 00:01:13,520 Speaker 1: minimum of four years of a science based degree, They've 26 00:01:13,560 --> 00:01:17,520 Speaker 1: done multiple practical placements under a supervision in hospital. They 27 00:01:17,560 --> 00:01:20,640 Speaker 1: have the science and the clinical practice behind them. That's 28 00:01:20,680 --> 00:01:24,200 Speaker 1: a dietitian. The qualification itself is very tightly regulated and 29 00:01:24,560 --> 00:01:26,319 Speaker 1: they are the only people that can work within a 30 00:01:26,319 --> 00:01:29,200 Speaker 1: hospital setting in Australia as well. Now, when it comes 31 00:01:29,240 --> 00:01:32,480 Speaker 1: to nutrition, anybody can call themselves of a nutritionists. My 32 00:01:32,560 --> 00:01:35,080 Speaker 1: neighbor could literally start an Instagram page and be like, 33 00:01:35,120 --> 00:01:37,600 Speaker 1: I'm a health nutritionist, come and follow me, pay me 34 00:01:37,640 --> 00:01:41,440 Speaker 1: for my plans. It's appalling, it's scary. Anybody can call 35 00:01:41,480 --> 00:01:44,080 Speaker 1: themselves a health coach. Anybody can call themselves a health blogger. 36 00:01:44,200 --> 00:01:46,360 Speaker 1: Anybody that can call themselves a weight loss expert. There 37 00:01:46,440 --> 00:01:50,400 Speaker 1: is zero regulation within the field within Australia, but in 38 00:01:50,440 --> 00:01:53,240 Speaker 1: many parts of the world as well, So that's the 39 00:01:53,360 --> 00:01:56,520 Speaker 1: scariest part, Susie. But then we've also got some perfectly 40 00:01:56,680 --> 00:02:00,680 Speaker 1: wonderful professionals that are registered nutritists that do have university 41 00:02:00,680 --> 00:02:04,200 Speaker 1: and science degrees within nutrition. So it's very, very difficult 42 00:02:04,200 --> 00:02:07,440 Speaker 1: to pull these two terms apart. But I thought that 43 00:02:07,480 --> 00:02:09,720 Speaker 1: I would first start off with I guess the main 44 00:02:09,800 --> 00:02:13,160 Speaker 1: difference between most nutritionists and most dietitians. And when I 45 00:02:13,160 --> 00:02:16,720 Speaker 1: say nutritionists, I'm really talking about the properly qualified ones, 46 00:02:16,919 --> 00:02:18,640 Speaker 1: not the one that I've just done a four week 47 00:02:18,720 --> 00:02:21,799 Speaker 1: course online or that's done absolutely nothing in them they're 48 00:02:21,800 --> 00:02:24,799 Speaker 1: calling themselves a health blogger or nutritionnis online. So I 49 00:02:24,840 --> 00:02:26,880 Speaker 1: think whenever you go and you see someone, you need 50 00:02:26,919 --> 00:02:28,840 Speaker 1: to ask to see their degree. You need to say, 51 00:02:29,120 --> 00:02:31,480 Speaker 1: what if you studied? Can I see your degree? Can 52 00:02:31,520 --> 00:02:34,000 Speaker 1: I see your insurance policy? Because unless they have a 53 00:02:34,040 --> 00:02:37,840 Speaker 1: proper degree, unless they have proper insurance, should you really 54 00:02:37,880 --> 00:02:40,040 Speaker 1: be seeing them? Should you be trusting their advice? Should 55 00:02:40,080 --> 00:02:42,720 Speaker 1: you be dming your favorite instagrammer online because they're a 56 00:02:42,800 --> 00:02:45,519 Speaker 1: health blogger and they lost twenty killers themselves and asking 57 00:02:45,560 --> 00:02:48,320 Speaker 1: them for advice. No, the answer is no, because they're 58 00:02:48,360 --> 00:02:51,440 Speaker 1: not probably qualified. So I wanted to start off with 59 00:02:51,520 --> 00:02:54,480 Speaker 1: today by going through the definition of a dietitian. So, 60 00:02:54,520 --> 00:02:58,000 Speaker 1: a dietitian is a professional that applies the science of 61 00:02:58,080 --> 00:03:01,440 Speaker 1: food and nutrition to promote health and to prevent and 62 00:03:01,520 --> 00:03:05,800 Speaker 1: treat diseases, including clinical diseases, to then optimize the health 63 00:03:05,840 --> 00:03:10,040 Speaker 1: of that individual or group or community or population. So 64 00:03:10,080 --> 00:03:13,440 Speaker 1: the biggest difference between a dietitian and nutritionist comes really 65 00:03:13,520 --> 00:03:17,800 Speaker 1: down to the clinical aspects of the condition of an individually. 66 00:03:18,120 --> 00:03:21,480 Speaker 1: Largely nutritionists work with healthy populations. They can give advice 67 00:03:21,520 --> 00:03:24,840 Speaker 1: around health, around weight loss, and generally with population groups 68 00:03:24,919 --> 00:03:27,840 Speaker 1: or sometimes with individuals as well. But the biggest difference 69 00:03:27,880 --> 00:03:31,160 Speaker 1: between dietitians is as a clinical aspect to a lot 70 00:03:31,200 --> 00:03:33,800 Speaker 1: of the conditions. And then there's a whole lot of 71 00:03:34,280 --> 00:03:38,720 Speaker 1: murky area in between. Is there suz between unregistered nutritionists 72 00:03:38,800 --> 00:03:42,000 Speaker 1: or health bloggers and then actual qualified nutritionists. Then there's 73 00:03:42,000 --> 00:03:44,520 Speaker 1: a new term coming out called a clinical nutritionists, and 74 00:03:44,520 --> 00:03:47,480 Speaker 1: then there's dietitians as well. It's very confusing. It's a 75 00:03:47,480 --> 00:03:49,800 Speaker 1: bit of a mindfield. I'm not even sure if dietitians 76 00:03:49,880 --> 00:03:53,000 Speaker 1: understand all the different types of nutritionness and health bloggers 77 00:03:53,040 --> 00:03:54,000 Speaker 1: on the market at the moment. 78 00:03:54,640 --> 00:03:56,960 Speaker 3: So I wanted to discuss this because I had an 79 00:03:57,000 --> 00:04:00,520 Speaker 3: email come through and it said, I really need to help. 80 00:04:00,640 --> 00:04:04,760 Speaker 3: I've been seeing a nutritionist and she described the diet 81 00:04:04,800 --> 00:04:07,960 Speaker 3: that she'd been doing and it was quite extreme. It 82 00:04:08,000 --> 00:04:12,160 Speaker 3: was quite damaging metabolically, and I knew exactly where she'd 83 00:04:12,200 --> 00:04:14,360 Speaker 3: followed that diet, and I also knew the person who 84 00:04:14,360 --> 00:04:18,760 Speaker 3: had written it was not qualified, and so I see 85 00:04:18,800 --> 00:04:21,320 Speaker 3: that come through, and it does huge amounts of damage 86 00:04:21,400 --> 00:04:24,480 Speaker 3: metabolically to people because of course extreme diets that are 87 00:04:24,480 --> 00:04:28,719 Speaker 3: restrictive and extremely low carbohydrate, and if you've got medical 88 00:04:28,720 --> 00:04:32,960 Speaker 3: conditions like polycystic oovies Inshaw resistance. It just reminded me 89 00:04:33,839 --> 00:04:35,560 Speaker 3: of the fact that there are a number of people 90 00:04:35,600 --> 00:04:40,240 Speaker 3: giving applied nutrition advice in mainstream media who were not qualified. 91 00:04:40,480 --> 00:04:43,480 Speaker 2: So I wanted to discuss it. So I think the blurry. 92 00:04:43,160 --> 00:04:47,040 Speaker 3: Area for me is, yes, dietitians are an accredited profession 93 00:04:47,160 --> 00:04:49,320 Speaker 3: similar to an accountant. You can be a bookkeeper and 94 00:04:49,440 --> 00:04:51,760 Speaker 3: very good at money, but you're not a registered accountant. 95 00:04:51,800 --> 00:04:54,600 Speaker 3: So for me, the dietitians the registered professional. We've had 96 00:04:54,600 --> 00:04:57,159 Speaker 3: the medical training, we've got a degree, we've got an association, 97 00:04:57,240 --> 00:04:59,599 Speaker 3: we're answerable to. We have to do peer reviewed work, 98 00:05:00,120 --> 00:05:03,720 Speaker 3: have to do continuing education, and follow a scientific model 99 00:05:03,720 --> 00:05:07,119 Speaker 3: of inquiry. We can be audited, we're controlled, very similar 100 00:05:07,160 --> 00:05:10,880 Speaker 3: to medical profession. The issue, nutritionally is that there are 101 00:05:10,920 --> 00:05:13,920 Speaker 3: a lot of what I would describe as qualified nutritionists 102 00:05:13,920 --> 00:05:15,440 Speaker 3: who have a science degree. 103 00:05:15,600 --> 00:05:16,640 Speaker 2: You know, I know. 104 00:05:16,800 --> 00:05:20,200 Speaker 3: Several very respected nutritionists who have been to university and 105 00:05:20,240 --> 00:05:23,200 Speaker 3: studied for three four years in an area of nutrition, 106 00:05:24,000 --> 00:05:27,120 Speaker 3: and certainly compared to a health coach or someone who 107 00:05:27,120 --> 00:05:29,120 Speaker 3: doesn't have a science degree. 108 00:05:28,839 --> 00:05:31,800 Speaker 2: They're pretty qualified. No, they're not a dietitian. 109 00:05:32,400 --> 00:05:35,040 Speaker 3: And if they were writing prescriptive meal plans for someone 110 00:05:35,040 --> 00:05:38,040 Speaker 3: with a medical condition, I would have concern. But if 111 00:05:38,040 --> 00:05:42,080 Speaker 3: they're giving general advice, cooking healthy recipes, you know, encouraging 112 00:05:42,080 --> 00:05:45,080 Speaker 3: people to eat better, you know, they have a science degree. 113 00:05:45,600 --> 00:05:47,919 Speaker 3: The issue I have is that there's a growing number 114 00:05:47,920 --> 00:05:52,040 Speaker 3: of clinical nutritionists doing the round and in mainstream media 115 00:05:52,040 --> 00:05:54,800 Speaker 3: who don't have a science degree. And I'm calling that 116 00:05:54,839 --> 00:05:57,599 Speaker 3: shouldn't be allowed, and I'm appalled in some instances that 117 00:05:57,640 --> 00:05:59,080 Speaker 3: it has been allowed in television. 118 00:05:59,080 --> 00:06:00,480 Speaker 2: It has been allowed in. 119 00:06:00,160 --> 00:06:03,279 Speaker 3: Media because journalists who would claim to be the ones 120 00:06:03,279 --> 00:06:05,279 Speaker 3: who do the research and make sure that all the 121 00:06:05,360 --> 00:06:08,680 Speaker 3: data is correct, don't check the qualifications of the content 122 00:06:08,720 --> 00:06:11,720 Speaker 3: that they are actively promoting to the mass population. 123 00:06:12,320 --> 00:06:13,800 Speaker 2: They're basically not qualified. 124 00:06:13,880 --> 00:06:15,840 Speaker 3: You know, you don't have someone who has an interest 125 00:06:15,839 --> 00:06:19,880 Speaker 3: in medicine on the morning show talking about medicine, they're 126 00:06:19,880 --> 00:06:22,679 Speaker 3: a doctor, and as should be the case, it should 127 00:06:22,680 --> 00:06:25,720 Speaker 3: be a dietitian or at least a nutritionist who has 128 00:06:25,760 --> 00:06:29,120 Speaker 3: a science degree. So the message for our listeners is 129 00:06:30,080 --> 00:06:32,440 Speaker 3: we're not here to dish people and their work. But 130 00:06:32,480 --> 00:06:34,680 Speaker 3: what we're saying is that if you're someone who has 131 00:06:34,720 --> 00:06:37,480 Speaker 3: a medical issue, if you've got complicated weight loss, if 132 00:06:37,480 --> 00:06:40,880 Speaker 3: you've got hormone issues, family history to take into account, 133 00:06:41,440 --> 00:06:44,159 Speaker 3: you need to see someone who is qualified. So you 134 00:06:44,240 --> 00:06:47,160 Speaker 3: need to ask do you have a science degree? Are 135 00:06:47,160 --> 00:06:49,279 Speaker 3: you a registered professional? Can I claim you from a 136 00:06:49,279 --> 00:06:51,120 Speaker 3: health fund? Can I claim you from Medicare? And if 137 00:06:51,120 --> 00:06:53,600 Speaker 3: the answer is no, I'd be questioning if that's the 138 00:06:53,680 --> 00:06:56,640 Speaker 3: right person for you, because just because a health coach 139 00:06:57,520 --> 00:07:01,120 Speaker 3: looks slim and healthy, does it mean they're qualified in 140 00:07:01,160 --> 00:07:03,760 Speaker 3: the science of nutrition. And when I get emails like 141 00:07:03,839 --> 00:07:05,720 Speaker 3: that and I know exactly where those people have been 142 00:07:05,720 --> 00:07:07,600 Speaker 3: and what diets have been doing, I just think they 143 00:07:07,640 --> 00:07:09,960 Speaker 3: should shouldn't be allowed to happen. And I think that 144 00:07:10,000 --> 00:07:11,920 Speaker 3: we should be more transparent. And I think if any 145 00:07:11,960 --> 00:07:14,120 Speaker 3: journalists are listening, you need to make sure that if 146 00:07:14,120 --> 00:07:16,680 Speaker 3: you've got nutritionists writing for your publication that they at 147 00:07:16,720 --> 00:07:19,480 Speaker 3: least have a science degree, because you're accountable to the 148 00:07:19,480 --> 00:07:22,280 Speaker 3: population to be giving evidence based advice, and it's a 149 00:07:22,360 --> 00:07:25,760 Speaker 3: question of actual having the qualification to do so. 150 00:07:25,760 --> 00:07:26,720 Speaker 2: So there's a difference. 151 00:07:26,440 --> 00:07:29,200 Speaker 3: Between getting on TV being a chef cooking a chocolate 152 00:07:29,240 --> 00:07:31,280 Speaker 3: cake and calling it healthy because you chuck some avocado 153 00:07:31,320 --> 00:07:34,480 Speaker 3: into it, and then giving advice on who that recipe 154 00:07:34,560 --> 00:07:37,360 Speaker 3: is for, whether it's good for high blood pleasure, cholesterol, 155 00:07:37,400 --> 00:07:40,840 Speaker 3: and giving applied nutritional advice. So you know, journalists need 156 00:07:40,880 --> 00:07:42,720 Speaker 3: to take a look at where they're getting information because 157 00:07:42,720 --> 00:07:45,000 Speaker 3: they don't often do the research, and hence we've got 158 00:07:45,040 --> 00:07:47,720 Speaker 3: situations where there's people in mainstream media who don't have 159 00:07:47,760 --> 00:07:48,720 Speaker 3: a science degree. 160 00:07:49,080 --> 00:07:50,840 Speaker 1: Yeah. I think my biggest grap is that a lot 161 00:07:50,880 --> 00:07:54,120 Speaker 1: of quite uncreat nutrition is without the science degrees, like 162 00:07:54,160 --> 00:07:56,720 Speaker 1: you mentioned, So they've got a certificate in nutrition, but 163 00:07:56,760 --> 00:07:59,680 Speaker 1: they're not university qualified. They don't have that science background. 164 00:08:00,120 --> 00:08:03,200 Speaker 1: These type of quote unquote nutritionists are very largely you 165 00:08:03,240 --> 00:08:04,960 Speaker 1: need to go gluten free, you need to go dairy free, 166 00:08:05,000 --> 00:08:06,640 Speaker 1: you need to go refine sugar free, and it's the 167 00:08:06,720 --> 00:08:10,720 Speaker 1: same cookie cutter meal plan time and time again. No calves, 168 00:08:10,760 --> 00:08:13,400 Speaker 1: no sugar, no dairy, no gluten, And it's like again 169 00:08:13,440 --> 00:08:14,920 Speaker 1: and again and again, and Susie and I are just 170 00:08:14,960 --> 00:08:17,440 Speaker 1: getting so frustrated seeing all of these clients, and I'm like, 171 00:08:17,720 --> 00:08:19,800 Speaker 1: you can have dairy, you can have gluten, you can 172 00:08:19,880 --> 00:08:22,520 Speaker 1: eat a little bit of sugar. Let's talk about your goals. 173 00:08:22,520 --> 00:08:24,600 Speaker 1: You know, just because you have you know, I don't know, 174 00:08:24,600 --> 00:08:27,040 Speaker 1: an autoimmune condition doesn't mean you can't have dairy. Just 175 00:08:27,040 --> 00:08:29,600 Speaker 1: because you might have PCOS doesn't mean you can't have sugar. 176 00:08:29,800 --> 00:08:32,480 Speaker 1: So it really nutrition needs to be personalized. And I 177 00:08:32,480 --> 00:08:35,319 Speaker 1: think that's the biggest difference between a lot of nutritions 178 00:08:35,320 --> 00:08:38,680 Speaker 1: and dieticians, at least the properly qualified nutritionists are that 179 00:08:38,800 --> 00:08:40,920 Speaker 1: there's a lot of just cookie cutter programs out there 180 00:08:40,960 --> 00:08:43,960 Speaker 1: floating around without the personalized aspects. So I was just 181 00:08:44,000 --> 00:08:45,400 Speaker 1: doing a little bit of a hunt to see the 182 00:08:45,400 --> 00:08:47,839 Speaker 1: different types of degrees. And I think if I'm being 183 00:08:47,840 --> 00:08:49,880 Speaker 1: on a Susie, a lot of nutritionists go in thinking 184 00:08:49,960 --> 00:08:52,880 Speaker 1: they do have the proper qualifications and then being told 185 00:08:52,920 --> 00:08:55,960 Speaker 1: by their certificate or course or wherever they've studied that 186 00:08:56,040 --> 00:08:58,400 Speaker 1: they are allowed to do what they're doing, and in all, 187 00:08:58,440 --> 00:09:01,079 Speaker 1: honestly they probably shouldn't be doing it right. They shouldn't 188 00:09:01,080 --> 00:09:03,679 Speaker 1: be giving people advice if you've got you know, inflammatory 189 00:09:03,679 --> 00:09:05,920 Speaker 1: bout disease. You shouldn't be giving out personalized advice if 190 00:09:05,960 --> 00:09:08,920 Speaker 1: you've got a condition like PCOS or like insulin resistance, 191 00:09:08,960 --> 00:09:12,200 Speaker 1: because there is that medical and science based background that 192 00:09:12,240 --> 00:09:14,080 Speaker 1: you need to have that knowledge. And if you've just 193 00:09:14,120 --> 00:09:17,160 Speaker 1: done a tape certificate or a course, you shouldn't really 194 00:09:17,200 --> 00:09:19,200 Speaker 1: be giving out this clinical advice. So I found a 195 00:09:19,200 --> 00:09:22,320 Speaker 1: good article on tape courses Australia Suzi about the difference 196 00:09:22,360 --> 00:09:25,960 Speaker 1: between nutritions and dietitians, and essentially it breaks it down 197 00:09:25,960 --> 00:09:28,520 Speaker 1: into this quite easy to understand table where you've got 198 00:09:28,520 --> 00:09:31,760 Speaker 1: a certificate or a course in nutrition versus a properly 199 00:09:31,800 --> 00:09:35,520 Speaker 1: accredited dietitian, both nutritions and dietitians. As long as you've 200 00:09:35,520 --> 00:09:38,040 Speaker 1: got that qualification, you're not just calling yourself a nutritionist 201 00:09:38,040 --> 00:09:39,559 Speaker 1: for kicks, and you need to be very careful with 202 00:09:39,600 --> 00:09:41,400 Speaker 1: that to our listeners. You need to actually make sure 203 00:09:41,480 --> 00:09:45,000 Speaker 1: somebody does have a qualification. Then it's what type of qualification, 204 00:09:45,120 --> 00:09:47,680 Speaker 1: Where did that come from? Have you studied science and 205 00:09:47,720 --> 00:09:50,640 Speaker 1: anatomy and physiology, and you know, do you understand some 206 00:09:50,679 --> 00:09:54,319 Speaker 1: basic BIOCHM practices if we're giving out that personalized advice. 207 00:09:54,720 --> 00:09:57,400 Speaker 1: So in this little table that they brought up, Suzi, 208 00:09:58,000 --> 00:10:00,760 Speaker 1: it says here that nutritions and dietitians can both offer 209 00:10:00,920 --> 00:10:03,760 Speaker 1: basic health and wellness advice. They can both offer some 210 00:10:03,800 --> 00:10:07,280 Speaker 1: weight loss advice. They can both offer meal planning advice. However, 211 00:10:07,400 --> 00:10:11,600 Speaker 1: nutritionists cannot offer individualized meal plans for specific health conditions. 212 00:10:11,720 --> 00:10:16,360 Speaker 1: Dietitism can. Dietitians can treat and prevent diseases. Nutritionists can't. 213 00:10:16,520 --> 00:10:21,160 Speaker 1: Nutritionists cannot offer medical nutrition therapy. Dietitians can. Dietitians are 214 00:10:21,240 --> 00:10:23,400 Speaker 1: properly accredited, They have to do a certain number of 215 00:10:23,480 --> 00:10:26,160 Speaker 1: PD every single year, and they have to be supervised 216 00:10:26,160 --> 00:10:29,640 Speaker 1: within their first few years of practice. Nutritionists don't. Dietitians 217 00:10:29,679 --> 00:10:33,240 Speaker 1: will have again that supervision, that practical assessment for many 218 00:10:33,320 --> 00:10:35,800 Speaker 1: years first, and will always have at the bare minimum 219 00:10:35,840 --> 00:10:39,599 Speaker 1: of bachelor's degree from university to be a dietitian. Nutritionist 220 00:10:39,640 --> 00:10:41,640 Speaker 1: stn't so. I think the biggest thing is that that 221 00:10:41,760 --> 00:10:46,120 Speaker 1: nutritionist term is highly unregulated. But it does say in 222 00:10:46,160 --> 00:10:48,680 Speaker 1: this little article that generally a nutritionists role is to 223 00:10:48,720 --> 00:10:52,480 Speaker 1: help their client by providing advice and encouragement around healthy eating. 224 00:10:52,920 --> 00:10:55,360 Speaker 1: They can provide and encourage healthy eating. Is this with 225 00:10:55,440 --> 00:10:58,600 Speaker 1: weight management? This was weight loss goals, meal planning, giving 226 00:10:58,600 --> 00:11:01,600 Speaker 1: out basic advice in life with the strange guides healthy 227 00:11:01,640 --> 00:11:05,440 Speaker 1: eating and promoting general healthy advice and wellness advice. And 228 00:11:05,480 --> 00:11:07,720 Speaker 1: obviously we see a lot of great nutritionalists aligned doing 229 00:11:07,720 --> 00:11:10,560 Speaker 1: a lot of wonderful healthy recipes, and that's wonderful. But 230 00:11:10,640 --> 00:11:13,960 Speaker 1: where the line becomes a little bit blurred, Susie, is 231 00:11:14,000 --> 00:11:16,679 Speaker 1: where these guys are giving out general weight loss advice, 232 00:11:16,800 --> 00:11:19,280 Speaker 1: but the client's also got pcos. They're giving out general 233 00:11:19,320 --> 00:11:21,880 Speaker 1: weight loss advice, but the client's also pregnant. They're giving 234 00:11:21,920 --> 00:11:24,520 Speaker 1: out general weight loss advice, but the client also has 235 00:11:24,960 --> 00:11:28,079 Speaker 1: you know, quite bad IBS coupled with Crohn's disease. And 236 00:11:28,120 --> 00:11:30,280 Speaker 1: that's where the lines are becoming very blared, and the 237 00:11:30,360 --> 00:11:35,080 Speaker 1: general population don't really understand the difference between the qualifications. 238 00:11:35,320 --> 00:11:38,280 Speaker 1: And largely media, I guess hasn't really helped us, Susie, 239 00:11:38,320 --> 00:11:39,600 Speaker 1: because you and me are doing a bit of work 240 00:11:39,640 --> 00:11:41,280 Speaker 1: this week with a couple of students that we had 241 00:11:41,280 --> 00:11:43,640 Speaker 1: and one of the students said, Leanne and Susie, you know, 242 00:11:43,679 --> 00:11:45,600 Speaker 1: we read about your a lot online, and why do 243 00:11:45,640 --> 00:11:48,400 Speaker 1: you sometimes call yourselves nutritionists in the media, And I 244 00:11:48,440 --> 00:11:51,320 Speaker 1: basically said to one of them, we don't call ourselves nutritions. Generally, 245 00:11:51,320 --> 00:11:53,800 Speaker 1: we will always call ourselves dietitians. But if a journalist 246 00:11:53,880 --> 00:11:56,400 Speaker 1: is writing an article about Susie, they might say this 247 00:11:56,640 --> 00:11:59,840 Speaker 1: nutritionist tips, or about me, they might see this nutrition 248 00:12:00,120 --> 00:12:03,640 Speaker 1: recommends these five foods for calcium, And that's a journalist's 249 00:12:03,679 --> 00:12:07,640 Speaker 1: decision to call us nutritionists over dietitians, because all dietitians 250 00:12:07,640 --> 00:12:11,520 Speaker 1: are also nutritionists, but not all nutritionists are actually dietitians, 251 00:12:11,520 --> 00:12:13,160 Speaker 1: and that's where it becomes a bit harder. So I 252 00:12:13,160 --> 00:12:15,440 Speaker 1: think a lot of times in the media, even if 253 00:12:15,480 --> 00:12:18,200 Speaker 1: we're dietitians, were written about as nutritionists. And so I 254 00:12:18,240 --> 00:12:22,120 Speaker 1: think the general population thinks that the term nutritionists is 255 00:12:22,240 --> 00:12:24,880 Speaker 1: more highly qualified than dietitians, or they think that that 256 00:12:25,040 --> 00:12:28,480 Speaker 1: term for some reason is broader than it even is. Like, 257 00:12:28,480 --> 00:12:30,199 Speaker 1: what are your thoughts around that? Like I have noticed 258 00:12:30,200 --> 00:12:33,640 Speaker 1: a lot of journals calling dietitians to nutritionists and leaving 259 00:12:33,679 --> 00:12:36,400 Speaker 1: off the dietitian qualification altogether. And again, it's just more 260 00:12:36,400 --> 00:12:38,079 Speaker 1: confusing for the general population. 261 00:12:38,679 --> 00:12:41,280 Speaker 3: Yeah, it's interesting, it's changed I started working in television 262 00:12:41,280 --> 00:12:43,800 Speaker 3: in two thousand and six and then I subsequently was 263 00:12:43,840 --> 00:12:44,840 Speaker 3: on Sunrise. 264 00:12:44,440 --> 00:12:46,559 Speaker 2: For twelve years now. 265 00:12:47,000 --> 00:12:50,360 Speaker 3: They always preferred nutritionists in terms that they felt it 266 00:12:50,400 --> 00:12:53,160 Speaker 3: was a more user friendly message, and to be honest, 267 00:12:53,240 --> 00:12:54,120 Speaker 3: I didn't push it. 268 00:12:55,040 --> 00:12:57,160 Speaker 2: Now in my work, I'm much. 269 00:12:56,960 --> 00:12:59,600 Speaker 3: More distinct to say dietitian, and I've noticed with my 270 00:12:59,640 --> 00:13:04,319 Speaker 3: headline on nine Honey on Body and Soul, they're seeming 271 00:13:04,360 --> 00:13:08,480 Speaker 3: to prefer dietitian, the Dietitian's top five, the dietitians top five. 272 00:13:08,559 --> 00:13:12,360 Speaker 3: So I feel that educating the media in that space, 273 00:13:12,400 --> 00:13:15,720 Speaker 3: health and lifestyle journalists who you know don't necessarily have 274 00:13:15,760 --> 00:13:18,240 Speaker 3: those nuances themselves. They might not have been to university 275 00:13:18,280 --> 00:13:21,400 Speaker 3: themselves instead of done cadetships and journalism. So I think 276 00:13:21,440 --> 00:13:24,760 Speaker 3: it's really important that they are aware that dietitian is 277 00:13:24,800 --> 00:13:27,559 Speaker 3: that the real qualification. If someone's a dietitian, they should 278 00:13:27,559 --> 00:13:30,560 Speaker 3: be referred to them as such and are certainly getting 279 00:13:30,600 --> 00:13:34,559 Speaker 3: any kind of information buying diet books, prescriptive weight loss 280 00:13:34,559 --> 00:13:36,600 Speaker 3: books if it's written by a nutritionist, so I would 281 00:13:36,640 --> 00:13:39,040 Speaker 3: be very quickly checking if they've got a science degree, 282 00:13:39,200 --> 00:13:41,560 Speaker 3: and if it's not written there, they probably don't have one, 283 00:13:41,840 --> 00:13:44,120 Speaker 3: So just be taking it with a grain of salt. 284 00:13:44,200 --> 00:13:47,560 Speaker 3: Because if you're a dietitian or qualified, or have a degree, 285 00:13:47,600 --> 00:13:50,079 Speaker 3: you mention it, you talk about it because it creates 286 00:13:50,120 --> 00:13:52,520 Speaker 3: that credibility. So I think just coming into diet season, 287 00:13:52,559 --> 00:13:54,760 Speaker 3: which is what we call the period through summer, when 288 00:13:54,800 --> 00:13:56,480 Speaker 3: there is a lot of diet books on the market 289 00:13:56,520 --> 00:13:59,080 Speaker 3: and a lot of information floating around, I would really 290 00:13:59,120 --> 00:14:01,680 Speaker 3: be making sure that if if you're taking that information 291 00:14:01,720 --> 00:14:04,000 Speaker 3: and using it, I would be checking that if it 292 00:14:04,120 --> 00:14:07,840 Speaker 3: is a nutritionist, even if they write clinical nutritionists, it 293 00:14:07,880 --> 00:14:10,480 Speaker 3: actually doesn't mean anything you can use that term freely. 294 00:14:11,200 --> 00:14:13,079 Speaker 3: You want to make sure there is a science degree there. 295 00:14:13,080 --> 00:14:15,079 Speaker 3: And if they don't mention it, I guarantee lea and 296 00:14:15,120 --> 00:14:16,959 Speaker 3: they don't have one. So I'd be really taking the 297 00:14:17,000 --> 00:14:18,120 Speaker 3: information with a grain of salt. 298 00:14:18,480 --> 00:14:20,040 Speaker 1: And I think the most important thing as well, just 299 00:14:20,040 --> 00:14:22,000 Speaker 1: to double check when you are seeing a professional is 300 00:14:22,000 --> 00:14:24,080 Speaker 1: to us if they're insured. Like that would be the 301 00:14:24,200 --> 00:14:26,360 Speaker 1: biggest red flag for me. If you're seeing somebody and 302 00:14:26,400 --> 00:14:29,160 Speaker 1: they're giving you a prescriptive nutrition plan, they're actively cutting 303 00:14:29,160 --> 00:14:31,400 Speaker 1: out food groups or saying to you can't have dairy, 304 00:14:31,400 --> 00:14:33,560 Speaker 1: it's inflammatory, it's bad. You can't have this, you can't 305 00:14:33,560 --> 00:14:36,480 Speaker 1: have that. Ask if they have insurance, because if they 306 00:14:36,480 --> 00:14:39,280 Speaker 1: don't have insurance, that is a scary thing because if 307 00:14:39,320 --> 00:14:41,200 Speaker 1: anything were to happen to you or you know, your 308 00:14:41,200 --> 00:14:43,520 Speaker 1: house took a backward step because you're following this advice 309 00:14:43,560 --> 00:14:46,120 Speaker 1: room of a professional or quote unquote professional who isn't 310 00:14:46,120 --> 00:14:49,400 Speaker 1: actually qualified. The saddest part is that's on you because 311 00:14:49,440 --> 00:14:51,840 Speaker 1: you didn't do your research. You didn't check. There's nobody, 312 00:14:51,840 --> 00:14:54,240 Speaker 1: there's no governing body to pull these people up. You 313 00:14:54,280 --> 00:14:56,280 Speaker 1: can't do you register them. They will never register in 314 00:14:56,320 --> 00:14:58,720 Speaker 1: the first place. Then I've had a qualification to take away. 315 00:14:59,080 --> 00:15:01,400 Speaker 3: Or as a real life thing, the client who messaged 316 00:15:01,440 --> 00:15:04,520 Speaker 3: me to say that she's been doing this diet, it's 317 00:15:04,560 --> 00:15:07,480 Speaker 3: played habit with a metabolism. Now she can't get weighed off. 318 00:15:07,640 --> 00:15:12,120 Speaker 3: She's you know, depleted. You have physically damaged your body 319 00:15:12,440 --> 00:15:14,760 Speaker 3: because of doing a diet that was overly restrictive and 320 00:15:14,840 --> 00:15:17,360 Speaker 3: inappropriate for you. You need massive diet rehab. And I 321 00:15:17,400 --> 00:15:19,600 Speaker 3: just went, oh, ok, that is too much for me 322 00:15:19,600 --> 00:15:21,680 Speaker 3: because I know the diet she's been on and I 323 00:15:21,800 --> 00:15:25,480 Speaker 3: know the work that will be required to shift that metabolism. 324 00:15:25,520 --> 00:15:28,000 Speaker 3: After following such a restrictive diet for so long, so 325 00:15:28,560 --> 00:15:31,920 Speaker 3: you know, beware because it can be actually damaging physiologically, 326 00:15:31,960 --> 00:15:34,280 Speaker 3: particularly if you've got some of those hormonal conditions or 327 00:15:34,320 --> 00:15:38,880 Speaker 3: they haven't been diagnosed, because that non qualified person actually 328 00:15:38,880 --> 00:15:41,040 Speaker 3: hasn't picked up on that, because they're not looking for 329 00:15:41,080 --> 00:15:44,280 Speaker 3: those medical indicators as we would be, all rightly. And 330 00:15:44,280 --> 00:15:46,800 Speaker 3: hopefully that's helpful to our listeners because I know a 331 00:15:46,800 --> 00:15:50,640 Speaker 3: lot of people are, you know, getting advice or following nutrition, 332 00:15:50,760 --> 00:15:52,960 Speaker 3: and I hopefully it encourages you to look up that 333 00:15:53,000 --> 00:15:56,120 Speaker 3: background of people that perhaps you're following. But moving a 334 00:15:56,160 --> 00:15:59,920 Speaker 3: different note, I was listening to a Gabby Bernstein pod. 335 00:16:00,320 --> 00:16:00,440 Speaker 1: Now. 336 00:16:00,480 --> 00:16:03,080 Speaker 3: Gammy Bernstein is sort of a self help guru. She's 337 00:16:03,080 --> 00:16:04,800 Speaker 3: been around for many, many years. She has a lot 338 00:16:04,800 --> 00:16:07,800 Speaker 3: of stuff around manifesting. She again is not scientifically qualified 339 00:16:07,840 --> 00:16:10,640 Speaker 3: and clearly states so, but she often has experts on 340 00:16:10,680 --> 00:16:14,400 Speaker 3: and she was talking about an expert she interviewed who 341 00:16:14,520 --> 00:16:17,720 Speaker 3: was a medical doctor, and he they were talking about 342 00:16:17,800 --> 00:16:21,800 Speaker 3: reframing the idea of treats because she said, in life 343 00:16:22,360 --> 00:16:25,920 Speaker 3: often we're looking to treat ourselves and whether that's a 344 00:16:25,960 --> 00:16:29,600 Speaker 3: shopping spree or getting a massage, or often, and we 345 00:16:29,600 --> 00:16:32,960 Speaker 3: talk about this tou lean treating yourself with a food, 346 00:16:33,200 --> 00:16:35,640 Speaker 3: you know, perhaps after you have had a big day 347 00:16:35,920 --> 00:16:38,080 Speaker 3: or once a week, or there's this idea of a treat. 348 00:16:38,880 --> 00:16:42,080 Speaker 3: And the discussion on the podcast was around if it's 349 00:16:42,120 --> 00:16:45,280 Speaker 3: doing damage to your body, it's not a treat. So 350 00:16:45,360 --> 00:16:47,200 Speaker 3: if your idea of a treat is holing into a 351 00:16:47,200 --> 00:16:49,960 Speaker 3: big piece of cake or a process food, or a 352 00:16:50,000 --> 00:16:54,400 Speaker 3: fast food meal or even you know, confectionery ice cream 353 00:16:54,480 --> 00:16:57,040 Speaker 3: at the end of a long day, if it's ultra 354 00:16:57,120 --> 00:16:59,120 Speaker 3: process food, we really need to re. 355 00:16:59,240 --> 00:17:01,320 Speaker 2: Examine our idea of a treat. 356 00:17:01,360 --> 00:17:04,639 Speaker 3: And I thought Leanne straight away, this is something and 357 00:17:04,680 --> 00:17:07,720 Speaker 3: this is a good example of why dietitians professional because 358 00:17:07,720 --> 00:17:11,800 Speaker 3: we sort of constantly evaluating our work and considering it scientifically. 359 00:17:11,840 --> 00:17:12,879 Speaker 2: And I thought, that is true. 360 00:17:12,880 --> 00:17:15,080 Speaker 3: I need to be much clearer with clients when I'm 361 00:17:15,600 --> 00:17:18,560 Speaker 3: suggesting that they might have a treat, to make sure 362 00:17:18,600 --> 00:17:21,760 Speaker 3: that it doesn't translate into a treat that's crap quality food. 363 00:17:21,920 --> 00:17:25,640 Speaker 3: So when I'm thinking crap quality food, I'm thinking blocks 364 00:17:25,640 --> 00:17:28,160 Speaker 3: of commercial chocolate that's filled with confectionery. 365 00:17:28,480 --> 00:17:29,760 Speaker 2: I'm thinking fast food. 366 00:17:30,000 --> 00:17:33,840 Speaker 3: I'm thinking, you know, process biscuits, I'm thinking process ice 367 00:17:33,880 --> 00:17:35,800 Speaker 3: creams where you look at the ingredient list and it's 368 00:17:35,840 --> 00:17:39,480 Speaker 3: a mile long and it's ultimately lean, an ultra process food. 369 00:17:39,480 --> 00:17:41,960 Speaker 3: And I think I too, and probably both of us, 370 00:17:42,440 --> 00:17:44,720 Speaker 3: we need to be clearer that when we say a 371 00:17:44,840 --> 00:17:47,639 Speaker 3: treat or sort of have something that you're soul food, 372 00:17:48,320 --> 00:17:52,399 Speaker 3: that we are talking about ideally good quality soul foods. So, 373 00:17:52,600 --> 00:17:55,520 Speaker 3: for example, you're going to be much better to have 374 00:17:55,560 --> 00:17:58,360 Speaker 3: a couple of squares of eighty five percent linch chocolate 375 00:17:59,040 --> 00:18:02,320 Speaker 3: than you are to have a few squares of Marvelous Creations. 376 00:18:02,840 --> 00:18:05,800 Speaker 3: And the difference is that Marvelous Creations is pack full 377 00:18:05,840 --> 00:18:12,200 Speaker 3: of color, flavor, confectionery, chocolate, lollies, many many ingredients, compared 378 00:18:12,240 --> 00:18:14,760 Speaker 3: to say a couple of box of a high quality 379 00:18:14,920 --> 00:18:17,439 Speaker 3: dark chocolate that's only got two or three or in 380 00:18:17,480 --> 00:18:19,520 Speaker 3: the case of ice cream. And we're both guilty of this, 381 00:18:19,960 --> 00:18:21,760 Speaker 3: if it's less than one hundred calories, we say it's 382 00:18:21,760 --> 00:18:24,439 Speaker 3: all right. Whereas you're much better to have, say a 383 00:18:24,440 --> 00:18:27,080 Speaker 3: twisted frozen yogurt, which is a very clean ingredient list 384 00:18:27,119 --> 00:18:30,439 Speaker 3: and far less processed than some of the mainstream kind 385 00:18:30,480 --> 00:18:33,040 Speaker 3: of brands and outlets that have got colors and flavors 386 00:18:33,080 --> 00:18:35,960 Speaker 3: and a really long ingredient list. So I just wanted 387 00:18:36,000 --> 00:18:38,320 Speaker 3: to clarify that and think, you know, I agreed with 388 00:18:38,400 --> 00:18:42,280 Speaker 3: that message. Putting poor quality food into your body is 389 00:18:42,280 --> 00:18:44,600 Speaker 3: not a treat, And I think when we reframe that 390 00:18:44,840 --> 00:18:47,080 Speaker 3: and make sure that the treats we're choosing are the 391 00:18:47,200 --> 00:18:51,679 Speaker 3: highest quality possible nutritionally, that's a much better message than 392 00:18:51,720 --> 00:18:53,240 Speaker 3: to say, oh, well, you can have macas once a 393 00:18:53,240 --> 00:18:54,959 Speaker 3: week because it's a treat and you deserve it. 394 00:18:55,440 --> 00:18:57,760 Speaker 1: Yeah. I agree, But also I guess I'm going to 395 00:18:57,920 --> 00:18:59,040 Speaker 1: be a little bit because. 396 00:18:58,800 --> 00:19:00,639 Speaker 3: I think you're thinking of those ice the col's ice 397 00:19:00,720 --> 00:19:02,359 Speaker 3: greeno ones. 398 00:19:02,440 --> 00:19:03,919 Speaker 1: No, no, no, I'm just trying to say that. What 399 00:19:03,960 --> 00:19:05,920 Speaker 1: I generally say to my clients is if you truly 400 00:19:05,960 --> 00:19:08,200 Speaker 1: love something, I don't care if it's cabarery, marble, whatever. 401 00:19:08,200 --> 00:19:09,680 Speaker 1: I don't care if it's got a bit of artificial 402 00:19:09,680 --> 00:19:11,359 Speaker 1: colors or whatnot in I don't care if it's not 403 00:19:11,480 --> 00:19:14,639 Speaker 1: clean food. If you truly truly love something, and I 404 00:19:14,680 --> 00:19:17,280 Speaker 1: mean love like it would be on your top ten 405 00:19:17,320 --> 00:19:19,159 Speaker 1: foods if you were going to die tomorrow, and you 406 00:19:19,200 --> 00:19:21,240 Speaker 1: could have five to ten foods, and that was the 407 00:19:21,280 --> 00:19:23,160 Speaker 1: last five to ten foods you ever eat, those sorts 408 00:19:23,160 --> 00:19:25,080 Speaker 1: of things would be on there right. And I think 409 00:19:25,080 --> 00:19:27,440 Speaker 1: where the lines get blurred are we think that we 410 00:19:27,600 --> 00:19:30,040 Speaker 1: like treats, and we do like treats. But I'm when 411 00:19:30,080 --> 00:19:32,000 Speaker 1: I say to my clients, are soult food, it's something 412 00:19:32,040 --> 00:19:35,320 Speaker 1: you truly truly love. You don't like because I like 413 00:19:35,440 --> 00:19:38,200 Speaker 1: a chicken salad, but I also like a lot of biscuits. 414 00:19:38,240 --> 00:19:40,160 Speaker 1: But I don't eat a lot of biscuits because one 415 00:19:40,200 --> 00:19:42,000 Speaker 1: is good for me the chicken salad, and one is 416 00:19:42,040 --> 00:19:44,560 Speaker 1: not so great for me. Majority of biscuits. So if 417 00:19:44,560 --> 00:19:46,680 Speaker 1: I'm going to put something into my body, like you said, 418 00:19:46,760 --> 00:19:50,120 Speaker 1: I have to truly truly love it, not just like it. 419 00:19:50,280 --> 00:19:52,359 Speaker 1: And I think where most people go wrong. And this 420 00:19:52,400 --> 00:19:53,840 Speaker 1: is what I try to teach some of my clients 421 00:19:53,840 --> 00:19:57,320 Speaker 1: Susie around. There's that balance between healing your relationship with 422 00:19:57,359 --> 00:20:01,440 Speaker 1: food generally truly enjoying foods that you love, and leaving 423 00:20:01,440 --> 00:20:03,560 Speaker 1: the foods that you like on the table because we're 424 00:20:03,600 --> 00:20:06,680 Speaker 1: putting too many things that we just like. The bowl 425 00:20:06,720 --> 00:20:09,680 Speaker 1: of chocolates in the office, the banana bread somebody bake 426 00:20:10,440 --> 00:20:12,520 Speaker 1: that something we had at our mother in law's house, 427 00:20:12,560 --> 00:20:15,080 Speaker 1: nibbling off the kids plates. We like a lot of 428 00:20:15,119 --> 00:20:17,359 Speaker 1: that stuff. So I'm in agree. And Susie, when you 429 00:20:17,400 --> 00:20:21,119 Speaker 1: say that poor quality treats with terrible ingredients, if you 430 00:20:21,320 --> 00:20:23,840 Speaker 1: just like them, leave them alone, because you're just putting 431 00:20:23,840 --> 00:20:25,240 Speaker 1: crap in your body. You can either put that in 432 00:20:25,280 --> 00:20:26,640 Speaker 1: the bin or you can put it in your body. 433 00:20:26,680 --> 00:20:29,960 Speaker 1: It's crap food. But if you truly truly love it, 434 00:20:30,040 --> 00:20:32,720 Speaker 1: if you truly loved twisties like they were, like, if 435 00:20:32,760 --> 00:20:34,879 Speaker 1: I had one last day on Earth, I would have 436 00:20:34,880 --> 00:20:38,120 Speaker 1: a bag of twisties because I absolutely joking. No, I'm 437 00:20:38,119 --> 00:20:42,520 Speaker 1: not joking. I would actually be okay with clients occasionally. No, 438 00:20:42,520 --> 00:20:48,440 Speaker 1: I don't like twist it's I love twisties. I would 439 00:20:48,440 --> 00:20:49,800 Speaker 1: be okay with them eating them. It was just a 440 00:20:49,880 --> 00:20:52,800 Speaker 1: random thing, just twisties. Yeah, I don't love them, but 441 00:20:52,840 --> 00:20:54,600 Speaker 1: they're not my thing. But for some of my clients 442 00:20:54,600 --> 00:20:56,840 Speaker 1: they are, and I'm okay. I'm like, okay, cool, we 443 00:20:56,880 --> 00:20:58,560 Speaker 1: can have them. That's cool. We'll work them into your 444 00:20:58,560 --> 00:21:00,760 Speaker 1: meal plans. But if they're like, look, I like twisties. 445 00:21:00,840 --> 00:21:02,560 Speaker 1: My kids have them all the time, they're in the house, 446 00:21:02,760 --> 00:21:04,679 Speaker 1: but I don't love them, love them, I'll be like, 447 00:21:04,880 --> 00:21:06,760 Speaker 1: leave them alone. Put the twisties back in the cupboard. 448 00:21:06,800 --> 00:21:08,359 Speaker 1: We're not working them into the meal plan. They're not 449 00:21:08,440 --> 00:21:09,879 Speaker 1: good for you, We're not got to do it. So 450 00:21:09,920 --> 00:21:12,440 Speaker 1: I think it's that blurry line between I like it 451 00:21:12,600 --> 00:21:15,320 Speaker 1: versus I love it, And you have to truly love 452 00:21:15,359 --> 00:21:17,679 Speaker 1: what you're eating if it's not actually good for you. 453 00:21:17,680 --> 00:21:20,720 Speaker 1: And let's be honest, there's that blurred line between healing 454 00:21:20,720 --> 00:21:24,640 Speaker 1: our relationship with food, achieving fat loss, and also achieving help. 455 00:21:24,680 --> 00:21:27,840 Speaker 1: And they're three separate components, but they can kind of 456 00:21:27,880 --> 00:21:30,520 Speaker 1: work together. But you have to be very clear on 457 00:21:30,560 --> 00:21:33,159 Speaker 1: the foods that you truly love and the others that 458 00:21:33,240 --> 00:21:35,800 Speaker 1: you just like and leave them alone. Because the majority 459 00:21:35,840 --> 00:21:37,840 Speaker 1: of the treats that we like that are good for us, 460 00:21:37,880 --> 00:21:39,840 Speaker 1: like I say, ninety percent of them have crap quality 461 00:21:39,920 --> 00:21:42,400 Speaker 1: ingredients in there. So you can do what Zusie suggested 462 00:21:42,440 --> 00:21:45,520 Speaker 1: and choose better quality types, and certainly from a health perspective, 463 00:21:45,560 --> 00:21:48,800 Speaker 1: that's much better. But in my experience, if you truly 464 00:21:48,880 --> 00:21:51,000 Speaker 1: love something, cutting it out all together just because it 465 00:21:51,040 --> 00:21:54,000 Speaker 1: has terrible ingredients can often cause you to then go 466 00:21:54,040 --> 00:21:57,080 Speaker 1: and overeat it later on. But it's a fine balancing 467 00:21:57,119 --> 00:21:58,560 Speaker 1: app But I think too many of us are just 468 00:21:58,600 --> 00:22:01,040 Speaker 1: eating too much of the crap tweats that we like 469 00:22:01,119 --> 00:22:04,040 Speaker 1: because they're available and they're around, versus the fact that 470 00:22:04,080 --> 00:22:05,360 Speaker 1: we truly love them. 471 00:22:05,480 --> 00:22:07,280 Speaker 3: Yeah, And I think though, we do need to be 472 00:22:07,520 --> 00:22:12,359 Speaker 3: very clear that when it's really poor quality processed food, 473 00:22:12,440 --> 00:22:14,200 Speaker 3: Like I've just had a look at the ingredient list 474 00:22:14,240 --> 00:22:19,959 Speaker 3: of Twisties, it's refined cereal, vegetable oil, cheese powder, MSG. Like, 475 00:22:20,440 --> 00:22:23,359 Speaker 3: we need to be clear though and call out ultra 476 00:22:23,400 --> 00:22:26,320 Speaker 3: process ultimate crap food, like as I said, I've just 477 00:22:26,359 --> 00:22:30,600 Speaker 3: done a review on say, Burger King, KFC Machers, like 478 00:22:30,640 --> 00:22:33,600 Speaker 3: even I was horrified at the what's in these meals? 479 00:22:33,960 --> 00:22:36,359 Speaker 3: So I think, you know, yes, it's a treat, but 480 00:22:36,440 --> 00:22:40,120 Speaker 3: let's be also clear that it's not good for the body. 481 00:22:40,280 --> 00:22:42,879 Speaker 3: That I think that's the message that this doctor was saying. 482 00:22:43,320 --> 00:22:46,040 Speaker 3: We're relating it as a treat as in something positive, 483 00:22:46,440 --> 00:22:48,560 Speaker 3: but we've got to be very clear that in the 484 00:22:48,560 --> 00:22:51,760 Speaker 3: case of those ultra process foods. So the ingredient lists 485 00:22:51,800 --> 00:22:56,080 Speaker 3: a mile long with lollies and flavor enhancers and fast food, 486 00:22:56,640 --> 00:22:58,959 Speaker 3: is it really a treat when ultimately it's doing damage 487 00:22:58,960 --> 00:23:00,800 Speaker 3: to the body. And I think think that is a 488 00:23:00,920 --> 00:23:03,520 Speaker 3: worth and I will certainly in my own communications be 489 00:23:03,640 --> 00:23:06,399 Speaker 3: clearer with clients to say, look, yes you've got some 490 00:23:06,440 --> 00:23:09,360 Speaker 3: extra calories to play with with something you enjoy, but. 491 00:23:09,400 --> 00:23:10,520 Speaker 2: These are the better options. 492 00:23:10,520 --> 00:23:12,840 Speaker 3: So you're one hundred percent better to have the ninety 493 00:23:12,840 --> 00:23:16,000 Speaker 3: percent dark chocolate then the other type of chocolate that's 494 00:23:16,000 --> 00:23:17,959 Speaker 3: heavily processed. So I just I thought it was an 495 00:23:17,960 --> 00:23:21,280 Speaker 3: interesting discussion because if you were saying to people that 496 00:23:21,320 --> 00:23:23,720 Speaker 3: cakes a treat, but it's actually full of process crap, 497 00:23:23,760 --> 00:23:25,719 Speaker 3: it's not good for you, I think it starts to 498 00:23:25,920 --> 00:23:28,880 Speaker 3: take the emotion away from a treat to actually saying 499 00:23:28,920 --> 00:23:30,520 Speaker 3: that is just not good for my body. 500 00:23:31,040 --> 00:23:33,439 Speaker 1: Yeah, I agree. I think it's important to recognize. But 501 00:23:33,480 --> 00:23:36,160 Speaker 1: I also think that mindful eating has a huge element 502 00:23:36,200 --> 00:23:39,240 Speaker 1: here because take the Twistis for example, say I had 503 00:23:39,280 --> 00:23:41,679 Speaker 1: ten clients that were like, I love Twistis. If I 504 00:23:41,760 --> 00:23:44,080 Speaker 1: truly got them to sit down and eat it mindfully 505 00:23:44,119 --> 00:23:47,000 Speaker 1: and actually taste it, I would say nine out of 506 00:23:47,000 --> 00:23:48,960 Speaker 1: ten of those people would actually turn away and go, 507 00:23:49,000 --> 00:23:50,720 Speaker 1: you know what, They weren't actually as good as what 508 00:23:50,760 --> 00:23:53,600 Speaker 1: they thought in their head. It feels like such a treat, 509 00:23:53,600 --> 00:23:56,040 Speaker 1: but when you sit down and you truly savor and 510 00:23:56,200 --> 00:23:58,560 Speaker 1: enjoy that food and eat it mindfully. What is a 511 00:23:58,560 --> 00:24:01,280 Speaker 1: twisty It's just a dry flavor, cheese tasting thing at 512 00:24:01,280 --> 00:24:01,920 Speaker 1: the end of the day. 513 00:24:02,040 --> 00:24:04,560 Speaker 2: Now that's fast food as well. That's fast food. It 514 00:24:04,600 --> 00:24:06,040 Speaker 2: doesn't even taste good exactly. 515 00:24:06,080 --> 00:24:08,679 Speaker 1: So I think mindful eating has a huge element to 516 00:24:08,680 --> 00:24:10,240 Speaker 1: play here, And I think a lot of us aren't 517 00:24:10,240 --> 00:24:13,640 Speaker 1: eating treats mindfully. We're not really tasting them. The idea 518 00:24:13,760 --> 00:24:17,080 Speaker 1: of them is far more satisfying than the actual eating 519 00:24:17,160 --> 00:24:20,160 Speaker 1: element of that treat. So even though I'm saying that yes, 520 00:24:20,240 --> 00:24:22,760 Speaker 1: if that's something that you love, absolutely, I allow my 521 00:24:22,800 --> 00:24:24,520 Speaker 1: clients to have it. At the end of the day, 522 00:24:24,560 --> 00:24:26,720 Speaker 1: most of them turn around to me after we've gone 523 00:24:26,800 --> 00:24:29,240 Speaker 1: through what is mindful eating, we've practiced it a few times, 524 00:24:29,359 --> 00:24:30,800 Speaker 1: A lot of them turn around to me, Susie and go, 525 00:24:31,080 --> 00:24:33,160 Speaker 1: I don't need that sol food on my list anymore. 526 00:24:33,320 --> 00:24:35,359 Speaker 1: Like a lot of clients, the list of self foods 527 00:24:35,400 --> 00:24:37,159 Speaker 1: that they send me when they first start working with 528 00:24:37,160 --> 00:24:39,359 Speaker 1: me is very different to the list of soult foods 529 00:24:39,400 --> 00:24:41,399 Speaker 1: they send me the end, once they've gone through a 530 00:24:41,400 --> 00:24:43,720 Speaker 1: lot of the practices of mindful eating. So I think 531 00:24:43,720 --> 00:24:46,440 Speaker 1: that that mindful eating element has a huge component here, 532 00:24:46,600 --> 00:24:48,560 Speaker 1: But I hear what you're saying. I agree. I think 533 00:24:48,600 --> 00:24:51,200 Speaker 1: that we're putting far more of this ultra process food 534 00:24:51,240 --> 00:24:53,360 Speaker 1: into our body than we need to. But I think 535 00:24:53,400 --> 00:24:55,679 Speaker 1: we actually need to just start tasting our food and 536 00:24:55,760 --> 00:24:58,800 Speaker 1: recognizing is that something that I truly love? Is this 537 00:24:59,000 --> 00:25:01,400 Speaker 1: actually a treat for me? Or do I think it's 538 00:25:01,440 --> 00:25:03,439 Speaker 1: more of a treat that it actually tastes like? Does 539 00:25:03,480 --> 00:25:06,719 Speaker 1: it actually taste like something that's incredible, amazing, like a 540 00:25:06,800 --> 00:25:10,040 Speaker 1: fine cuisine type meal, or is it something I'm just 541 00:25:10,040 --> 00:25:12,840 Speaker 1: shoveling in because I'm stressed and I'm sad, and I've 542 00:25:12,880 --> 00:25:15,000 Speaker 1: had a bad day and I'm looking to treat myself 543 00:25:15,040 --> 00:25:16,439 Speaker 1: in that way. Is it more of a treat in 544 00:25:16,480 --> 00:25:18,879 Speaker 1: my head? Or is it actual treat to my palette? 545 00:25:18,880 --> 00:25:21,200 Speaker 1: Because I think so many of these things aren't actually 546 00:25:21,240 --> 00:25:23,800 Speaker 1: as good at tasting as what we think they are 547 00:25:23,920 --> 00:25:24,440 Speaker 1: on our head. 548 00:25:25,160 --> 00:25:26,280 Speaker 2: Very true, good summary. 549 00:25:26,640 --> 00:25:28,679 Speaker 1: All right, Well, moving on to our listener question of 550 00:25:28,680 --> 00:25:32,480 Speaker 1: the week, we talk about salt Susie. So, the guidelines 551 00:25:32,520 --> 00:25:34,720 Speaker 1: in Australia, and I imagine they're very similar around the world. 552 00:25:34,880 --> 00:25:38,600 Speaker 1: Ustralian and New Zealand governments actually recommend that healthy adults 553 00:25:38,680 --> 00:25:42,000 Speaker 1: eat no more than two thousand milligrams of sodium per day. 554 00:25:42,240 --> 00:25:45,119 Speaker 1: You think, oh, two thousand milligrams. That sounds like so much, 555 00:25:45,359 --> 00:25:47,640 Speaker 1: But oh my goodness, Susie, let's break it down because 556 00:25:47,680 --> 00:25:50,480 Speaker 1: it's really not that much. It's about it's about a 557 00:25:50,480 --> 00:25:53,520 Speaker 1: teaspoon of salt altogether. Isn't it like, it's not really 558 00:25:53,560 --> 00:25:54,440 Speaker 1: that much at all. 559 00:25:55,160 --> 00:25:55,920 Speaker 2: No, it's not much. 560 00:25:55,960 --> 00:25:58,320 Speaker 3: And I think the things that stand out to me 561 00:25:58,359 --> 00:25:59,919 Speaker 3: and why I wanted to discuss it, because this was 562 00:26:00,119 --> 00:26:04,400 Speaker 3: question that came through on the podcast Instagram, was there's 563 00:26:04,560 --> 00:26:08,240 Speaker 3: kind of middle ground, you know, in terms of foods 564 00:26:08,320 --> 00:26:11,320 Speaker 3: that say have four six hundred eight hundred if it's 565 00:26:11,320 --> 00:26:13,560 Speaker 3: a process food with a sauce. But then there's a 566 00:26:13,600 --> 00:26:16,040 Speaker 3: whole whack of meals and foods that have got close 567 00:26:16,080 --> 00:26:18,840 Speaker 3: to two thousand milligrams per serves in a single meal, 568 00:26:18,920 --> 00:26:24,240 Speaker 3: So things like presseudo straight away, extremely high bacon sausages, 569 00:26:24,720 --> 00:26:28,320 Speaker 3: and then any kind of cuisine because chefs just throw 570 00:26:28,600 --> 00:26:30,439 Speaker 3: so much salt. If you saw how much salt went 571 00:26:30,480 --> 00:26:32,679 Speaker 3: into your food at a restaurant, it wouldn't surprise you 572 00:26:32,720 --> 00:26:33,440 Speaker 3: what tastes so good. 573 00:26:33,440 --> 00:26:34,520 Speaker 2: They just have buckets of it. 574 00:26:34,600 --> 00:26:37,159 Speaker 3: So any fast food meal Deal's got more than your 575 00:26:37,280 --> 00:26:40,960 Speaker 3: entire daily requirement, as does Mexican Guzman and Gomez, tex 576 00:26:41,080 --> 00:26:45,280 Speaker 3: mex As. Does any Chicken Place KFC, red Rooster, any 577 00:26:45,320 --> 00:26:48,960 Speaker 3: kind of fast food meal, Burger King macas KFC, They've 578 00:26:48,960 --> 00:26:51,400 Speaker 3: got like three up to you know, four thousand milligrams 579 00:26:51,400 --> 00:26:54,600 Speaker 3: of sodium perserve. So it's just good to be aware 580 00:26:54,640 --> 00:26:56,119 Speaker 3: and you have a quick look on the label. I 581 00:26:56,160 --> 00:26:57,680 Speaker 3: look for one sort of sort of less than six 582 00:26:57,760 --> 00:27:01,359 Speaker 3: hundred milligrams per serve as a rough eye. A low 583 00:27:01,440 --> 00:27:04,240 Speaker 3: sodium food's got less than three hundred milligrams per serve, 584 00:27:04,320 --> 00:27:06,480 Speaker 3: So we do need some, but I think as soon 585 00:27:06,480 --> 00:27:09,360 Speaker 3: as you target those old really high foods. Another really 586 00:27:09,440 --> 00:27:11,800 Speaker 3: high one lean is two minute noodles. The sachet has 587 00:27:11,840 --> 00:27:14,320 Speaker 3: got more than almost two thousand milligrams per serve, which 588 00:27:14,320 --> 00:27:16,959 Speaker 3: is why it's not a great snack for kids. So 589 00:27:17,040 --> 00:27:19,040 Speaker 3: that's kind of the handful of foods that come up 590 00:27:19,040 --> 00:27:21,440 Speaker 3: as being mega high. So just be careful of prosudo 591 00:27:21,440 --> 00:27:24,440 Speaker 3: if you selt sensitive going into the holidays. Smoke salmon's 592 00:27:24,520 --> 00:27:26,960 Speaker 3: kind of middle ground in terms of amounts. It's higher 593 00:27:27,000 --> 00:27:29,480 Speaker 3: than say fresh salmon, of course, but it's yeah, the 594 00:27:29,480 --> 00:27:31,600 Speaker 3: process meets the fast food meals. 595 00:27:32,040 --> 00:27:33,280 Speaker 2: The two minute noodle. 596 00:27:33,000 --> 00:27:35,760 Speaker 3: Sachets are particularly high, coming in at that two thousand 597 00:27:35,840 --> 00:27:38,520 Speaker 3: per serve. And I recently reviewed like a pre made 598 00:27:38,600 --> 00:27:42,240 Speaker 3: meal in a pouch, but I couldn't endorse it because 599 00:27:42,240 --> 00:27:44,320 Speaker 3: it was over one thousand milligrams per serve. So as 600 00:27:44,359 --> 00:27:46,440 Speaker 3: soon as any process foods over one thousand, I put 601 00:27:46,440 --> 00:27:46,880 Speaker 3: it back down. 602 00:27:46,920 --> 00:27:47,879 Speaker 2: It's way too high. 603 00:27:48,400 --> 00:27:50,240 Speaker 3: So just good to be aware, particularly if you do 604 00:27:50,280 --> 00:27:53,480 Speaker 3: have high blood pressure and you're mindful of sodium, because yeah, 605 00:27:53,520 --> 00:27:55,639 Speaker 3: over time, Australians have about two and a half times 606 00:27:55,640 --> 00:27:58,199 Speaker 3: the recommended intake per day of sodium, so we have 607 00:27:58,320 --> 00:28:00,439 Speaker 3: huge amounts and there's some food it's just to be 608 00:28:00,480 --> 00:28:00,960 Speaker 3: mindful of. 609 00:28:01,000 --> 00:28:02,359 Speaker 2: But yeah, less in the supermarket. 610 00:28:02,400 --> 00:28:05,160 Speaker 3: Definitely less than a thousand milligrams per serve and sort 611 00:28:05,160 --> 00:28:07,199 Speaker 3: of around six Hundred's a pretty good amount if you're 612 00:28:07,240 --> 00:28:09,600 Speaker 3: having a processed food. Oh, I know, Land soy sauce. 613 00:28:09,760 --> 00:28:12,320 Speaker 1: Yeah, any Asian type cuisine. 614 00:28:11,920 --> 00:28:14,960 Speaker 3: HOistin fish sauce, any Asian sauce. That's why when I'm 615 00:28:14,960 --> 00:28:17,480 Speaker 3: cooking Asian cuisine at home, I only ever use one sauce. 616 00:28:17,880 --> 00:28:20,520 Speaker 3: I never combined too, because it just bumps it up 617 00:28:20,560 --> 00:28:22,800 Speaker 3: so much and I get salt reduced soy too can 618 00:28:22,840 --> 00:28:23,520 Speaker 3: help reduce it. 619 00:28:23,640 --> 00:28:25,760 Speaker 1: That's a good one. Yeah, because a typical tablespan of 620 00:28:25,800 --> 00:28:28,280 Speaker 1: normal soy sauce is about eight hundred milligrams, are low 621 00:28:28,400 --> 00:28:31,399 Speaker 1: salt soy sauces around sort of five to six hundred, 622 00:28:31,440 --> 00:28:33,560 Speaker 1: So it definitely makes it dend. I must say I'm 623 00:28:33,600 --> 00:28:36,840 Speaker 1: not overly concerned about salt for my healthy adult clients. Obviously, 624 00:28:36,880 --> 00:28:38,959 Speaker 1: if they've got issues with blood pressure or heart disease, 625 00:28:39,000 --> 00:28:42,480 Speaker 1: and obviously I'm more concerned. But for my healthy guys 626 00:28:42,520 --> 00:28:44,400 Speaker 1: who just want to kind of optimize god health lose 627 00:28:44,400 --> 00:28:46,280 Speaker 1: a bit of weight, I'm not overly concerned. But like 628 00:28:46,320 --> 00:28:48,360 Speaker 1: you said, there are some heavy hitters out there, Like 629 00:28:48,400 --> 00:28:51,000 Speaker 1: I just googled a typical big mac meal, Like we're 630 00:28:51,000 --> 00:28:53,760 Speaker 1: talking nearly fifteen hundred milligrams of sodium between the burger 631 00:28:53,800 --> 00:28:56,000 Speaker 1: and the fries. Pre made soups on the market, the 632 00:28:56,040 --> 00:28:58,920 Speaker 1: better ones are six hundred milligrams. The higher ones are 633 00:28:58,920 --> 00:29:01,040 Speaker 1: on thy twelve hundred grams a day, and when you 634 00:29:01,040 --> 00:29:03,160 Speaker 1: think the whole amount for the day is only two 635 00:29:03,200 --> 00:29:06,000 Speaker 1: thousand milligrams. Anything that comes in a packet, whether it's 636 00:29:06,000 --> 00:29:08,040 Speaker 1: a cereal, a bread, a sauce, it's going to have 637 00:29:08,120 --> 00:29:10,479 Speaker 1: added sodium in it, even if you can't taste it. 638 00:29:10,680 --> 00:29:12,400 Speaker 1: And there's a reason why I always say to my 639 00:29:12,400 --> 00:29:14,080 Speaker 1: clients if they ever go out for a meal, even 640 00:29:14,120 --> 00:29:16,000 Speaker 1: if it's a healthy type meal, like we might go 641 00:29:16,040 --> 00:29:19,280 Speaker 1: and have some I don't know, like a Vietnamese rice 642 00:29:19,400 --> 00:29:21,560 Speaker 1: chicken salad bowl or something, but because they use the 643 00:29:21,600 --> 00:29:24,000 Speaker 1: fish sauce and the soy sauces flavor, always said to 644 00:29:24,040 --> 00:29:25,760 Speaker 1: my clients, whatever you do, do not jump on the 645 00:29:25,760 --> 00:29:27,640 Speaker 1: scale the next day after you have a meal out, 646 00:29:27,680 --> 00:29:30,040 Speaker 1: because it will be an inflated number on the scale 647 00:29:30,240 --> 00:29:33,440 Speaker 1: because the sodium retains water in your body. And David 648 00:29:33,480 --> 00:29:35,320 Speaker 1: and I just had dumplings last night, Susie, you've got 649 00:29:35,400 --> 00:29:37,360 Speaker 1: us hooked on dumplings. And I added a bit of 650 00:29:37,440 --> 00:29:40,160 Speaker 1: soy in my stir fried greens and I couldn't get 651 00:29:40,160 --> 00:29:42,080 Speaker 1: my wedding ring on this morning. I was like, oh 652 00:29:42,120 --> 00:29:44,720 Speaker 1: my goodness. So whenever you're feeling a little bit puffy, 653 00:29:44,760 --> 00:29:46,720 Speaker 1: or your rings aren't fitting properly, or your face is 654 00:29:46,760 --> 00:29:49,400 Speaker 1: a bit puffy, it's probably due to the excess amount 655 00:29:49,440 --> 00:29:52,360 Speaker 1: of sodium. So there's definitely some heavy hitters. But reading 656 00:29:52,480 --> 00:29:55,959 Speaker 1: those labels are really really needed when you're going through 657 00:29:55,960 --> 00:29:58,160 Speaker 1: the supermarket products because when you think about two thousand 658 00:29:58,160 --> 00:30:00,719 Speaker 1: milligrams a day, even if you don't add salt to 659 00:30:00,760 --> 00:30:02,720 Speaker 1: your meals, you know, even if you're not cracking the 660 00:30:02,800 --> 00:30:04,920 Speaker 1: salt on top of your here let lunch or dinner, 661 00:30:05,080 --> 00:30:07,280 Speaker 1: you're still getting in a large amount through a lot 662 00:30:07,280 --> 00:30:09,160 Speaker 1: of the packaged products, and a lot of things people 663 00:30:09,160 --> 00:30:13,600 Speaker 1: don't really realize. Breads, cereals, sauces, pre made meals, heat 664 00:30:13,680 --> 00:30:16,000 Speaker 1: up meals. I love some of those preheat soup options 665 00:30:16,000 --> 00:30:18,160 Speaker 1: sous you. Particularly just after we had Tilly a couple 666 00:30:18,160 --> 00:30:20,040 Speaker 1: of months ago. It was winter, it was quite cool, 667 00:30:20,160 --> 00:30:22,040 Speaker 1: and we're using a lot of those sort of heat 668 00:30:22,120 --> 00:30:24,760 Speaker 1: up meals soups during winter for our lunches as well, 669 00:30:24,800 --> 00:30:26,520 Speaker 1: just because neither of us had time to cook. So 670 00:30:26,720 --> 00:30:28,480 Speaker 1: you've just got to be a little bit aware of that, 671 00:30:28,720 --> 00:30:31,360 Speaker 1: and particularly if your goal is weight loss, knowing that 672 00:30:31,400 --> 00:30:33,640 Speaker 1: sodium does impact the scale because it kind of acts 673 00:30:33,640 --> 00:30:35,800 Speaker 1: like a sponge. It helps to retain water in your body. 674 00:30:35,800 --> 00:30:38,720 Speaker 1: So if you've had a huge, heavily high salt type 675 00:30:38,760 --> 00:30:40,840 Speaker 1: of meal, you are probably going to weigh a little 676 00:30:40,840 --> 00:30:42,560 Speaker 1: bit heavier on the scale the next day. It does 677 00:30:42,600 --> 00:30:45,040 Speaker 1: tend to influence scale wait quite a bit as well. 678 00:30:45,160 --> 00:30:45,600 Speaker 2: It doesn't. 679 00:30:45,640 --> 00:30:48,240 Speaker 3: I just I know for sort of healthy, active people, 680 00:30:48,600 --> 00:30:50,920 Speaker 3: and even I don't pay a huge amount of attention 681 00:30:51,040 --> 00:30:54,840 Speaker 3: to salt. But I certainly with my females in their 682 00:30:54,840 --> 00:30:57,880 Speaker 3: forties and fifties who have any kind of pro inflammatory 683 00:30:58,040 --> 00:31:01,960 Speaker 3: disorder or joint pain, I would really pay attention to 684 00:31:02,000 --> 00:31:05,200 Speaker 3: your sodium because it will have a massive impact on 685 00:31:05,360 --> 00:31:08,880 Speaker 3: reducing inflammation and puffiness in your body and you will 686 00:31:08,920 --> 00:31:11,320 Speaker 3: feel much better. So if you're one of those people 687 00:31:11,360 --> 00:31:15,560 Speaker 3: who have joint pain, you know you're inflamed, certainly you're 688 00:31:15,560 --> 00:31:17,080 Speaker 3: the group who I would be paying a bit more 689 00:31:17,080 --> 00:31:19,560 Speaker 3: attention to it. And another buffer for that is some 690 00:31:19,560 --> 00:31:21,760 Speaker 3: beech stroot juice. It's a very nice buffer for sodium 691 00:31:21,760 --> 00:31:23,040 Speaker 3: in the diet, So a little bit of that in 692 00:31:23,080 --> 00:31:25,840 Speaker 3: the morning. But yes, for that group of people, I'd 693 00:31:25,840 --> 00:31:28,760 Speaker 3: be a bit more salt aware because you'll notice a 694 00:31:28,760 --> 00:31:31,880 Speaker 3: lot less joint pain if you keep the salt in 695 00:31:31,920 --> 00:31:33,520 Speaker 3: the fluid load down in your diet. 696 00:31:34,480 --> 00:31:36,760 Speaker 1: Wonderful. All right, Well, that brings us to the end 697 00:31:36,840 --> 00:31:40,160 Speaker 1: of the nutrition couch potty for another Sunday, don't forget 698 00:31:40,200 --> 00:31:43,080 Speaker 1: to check out our website. We've got our two webinars 699 00:31:43,080 --> 00:31:45,640 Speaker 1: that we recently did, Hack Your Hormones and y Weight, 700 00:31:45,720 --> 00:31:47,760 Speaker 1: which is all about the psychology and wait Less. They're 701 00:31:47,760 --> 00:31:51,200 Speaker 1: available at the nutritioncouch dot com under the shop page. 702 00:31:51,240 --> 00:31:53,600 Speaker 1: And we will catch you guys next week for our 703 00:31:53,720 --> 00:31:55,440 Speaker 1: midweek motivational episode. 704 00:31:55,560 --> 00:32:03,800 Speaker 2: Have a great week.