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Speaker 1: Where do you get your nutrition information from? From your doctor,

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Speaker 1: from a dietitian, maybe it's from the Nutrition Couch, or

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Speaker 1: maybe it's from a nutritionists or a health coach online.

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Speaker 1: The thing with nutrition is there's a wide range and

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Speaker 1: varying degrees and lots and lots of experts out there.

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Speaker 1: So today on the Nutrition Couch, where can I share

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Speaker 1: with you who you should really be listening to and

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Speaker 1: what the differences are between the different types of qualifications. Hi,

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Speaker 1: I'm Leanne.

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Speaker 2: Ward and I'm Suzy Burrow, And every week we bring

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Speaker 2: you The Nutrition Couch, the biweekly podcast that keeps you

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Speaker 2: up to date on everything that you need to know

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Speaker 2: in the world of nutrition, so as well as nutrition

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Speaker 2: and health qualifications.

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Speaker 1: Today we're going to take a closer look at what

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Speaker 1: really is a treat and our listener question today is

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Speaker 1: all about salt and how much should we really be happy?

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Speaker 1: But to kick us off today, Susie, we have a

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Speaker 1: very always say, somewhat controversial topic to talk about the

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Speaker 1: difference between a nutritionist and a dietitian and I guess.

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Speaker 1: Our concern is that the nutrition I guess word or

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Speaker 1: qualification is largely unregulated in Australia and in many parts

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Speaker 1: of the world, So the term dietitian is highly regulated.

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Speaker 1: If somebody is calling themselves a dietitian, they've gone through

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Speaker 1: a minimum of four years of a science based degree,

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Speaker 1: They've done multiple practical placements under a supervision in hospital.

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Speaker 1: They have the science and the clinical practice behind them.

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Speaker 1: That's a dietitian. The qualification itself is very tightly regulated

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Speaker 1: and they are the only people that can work within

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Speaker 1: a hospital setting in Australia as well. Now, when it

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Speaker 1: comes to nutrition, anybody can call themselves a nutritionists. My

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Speaker 1: neighbor could literally start an Instagram page and be like,

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Speaker 1: I'm a house nutritionist, come and follow me, pay me

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Speaker 1: for my plans. It's appalling, it's scary. Anybody can call

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Speaker 1: themselves a health coach. Anybody can call themselves a house blogger.

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Speaker 1: Anybody that can call themselves a weight loss expert. There

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Speaker 1: is zero regulation within the field within Australia, but in

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Speaker 1: many parts of the world as well, So that's the

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Speaker 1: scariest part, Susie. But then we've also got some perfectly

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Speaker 1: wonderful professionals that are registered nutritionists that do have university

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Speaker 1: and science degrees, within nutrition. So it's very, very difficult

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Speaker 1: to pull these two terms apart. But I thought that

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Speaker 1: I would first start off with I guess the main

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Speaker 1: difference between most nutritionists and most dietitians. And when I

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Speaker 1: say nutritionists, I'm really talking about the properly qualified ones,

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Speaker 1: not the one that I've just done a four week

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Speaker 1: course online or that's done absolutely nothing in them they're

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Speaker 1: calling themselves a health blogger or nutritionis online. So I

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Speaker 1: think whenever you go and you see someone, you need

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Speaker 1: to ask to see their degree. You need to say,

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Speaker 1: what if you studied? Can I see your degree? Can

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Speaker 1: I see your insurance policy? Because unless they have a

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Speaker 1: proper degree, unless they have proper insurance, should you really

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Speaker 1: be seeing them? Should you be trusting their advice? Should

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Speaker 1: you be dming your favorite instagrammer online because they're a

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Speaker 1: health blogger and they lost twenty killers themselves and asking

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Speaker 1: them for advice. No, the answer is no, because they're

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Speaker 1: not probably qualified. So I wanted to start off with

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Speaker 1: today by going through the definition of a dietitian. So,

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Speaker 1: a dietitian is a professional that applies the science of

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Speaker 1: food and nutrition to promote health and to prevent and

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Speaker 1: treat diseases, including clinical diseases, to then optimize the health

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Speaker 1: of that individual or group or community or population. So

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Speaker 1: the biggest difference between a dietitian and nutritionist comes really

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Speaker 1: down to the clinical aspects of the condition of an individually.

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Speaker 1: Largely nutritionists work with healthy populations. They can give advice

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Speaker 1: around health, around weight loss, and generally with population groups

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Speaker 1: or sometimes with individuals as well. But the biggest difference

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Speaker 1: between dietitians is as a clinical aspect to a lot

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Speaker 1: of the conditions. And then there's a whole lot of

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Speaker 1: murky area in between. Is there suzi between unregistered nutritionists

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Speaker 1: or health bloggers and then actual qualified nutritionists. Then there's

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Speaker 1: a new term coming out called a clinical nutritionists, and

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Speaker 1: then there's dietitians as well. It's very confusing. It's a

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Speaker 1: bit of a mindfield. I'm not even sure if dietitians

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Speaker 1: understand all the different types of nutritionness and health bloggers

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Speaker 1: on the market at the moment.

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Speaker 3: So I wanted to discuss this because I had an

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Speaker 3: email come through and it said, I really need to help.

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Speaker 3: I've been seeing a nutritionist and she described the diet

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Speaker 3: that she'd been doing, and it was quite extreme. It

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Speaker 3: was quite damaging metabolically, and I knew exactly where she'd

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Speaker 3: followed that diet, and I also knew the person who

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Speaker 3: had written it was not qualified, and so I see

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Speaker 3: that come through, and it does huge amounts of damage

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Speaker 3: metabolically to people because of course extreme diets that are

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Speaker 3: restrictive and extremely low carbohydrate, and if you've got medical

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Speaker 3: conditions like polycystic ovies inshown resistance.

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Speaker 4: It just reminded me of.

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Speaker 3: The fact that there are a number of people giving

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Speaker 3: applied nutrition advice in mainstream media who are not qualified.

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Speaker 4: So I wanted to discuss it. So I think the blurry.

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Speaker 3: Area for me is, yes, dietitians are an accredited profession,

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Speaker 3: similar to an accountant. You can be a bookkeeper and

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Speaker 3: very good at money, but you're not a registered accountant.

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Speaker 3: So for me, the dietitians the registered professional. We've had

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Speaker 3: the medical training, we've got a degree, we've got an association,

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Speaker 3: we're answerable to. We have to do peer reviewed work,

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Speaker 3: have to do continuing education, and follow a scientific model

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Speaker 3: of inquiry.

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Speaker 4: We can be audited, we're controlled, very similar to a

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Speaker 4: medical profession.

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Speaker 3: The issue, nutritionally is that there are a lot of

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Speaker 3: what I would describe as qualified nutritionists who have.

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Speaker 4: A science degree.

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Speaker 3: You know, I know several very respected nutritionists who have

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Speaker 3: been to university and studied for three four years in

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Speaker 3: an area of nutrition, and certainly compared to a health

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Speaker 3: coach or someone who doesn't have a science degree, they're

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Speaker 3: pretty qualified. No, they're not a dietitian, and if they

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Speaker 3: were writing prescriptive meal plans for someone with a medical condition,

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Speaker 3: I would have concern. But if they're giving general advice,

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Speaker 3: cooking healthy recipes, you know, encouraging people to eat better,

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Speaker 3: you know, they have a science degree.

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Speaker 4: The issue I have is that there's a growing.

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Speaker 3: Number of clinical nutritionists doing the round and in mainstream

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Speaker 3: media who don't have a science degree. And I'm calling

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Speaker 3: that shouldn't be allowed, and I'm appalled in some instances

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Speaker 3: that it has been allowed in television, it has been

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Speaker 3: allowed in pre media because journalists who would claim to

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Speaker 3: be the ones who do the research and make sure

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Speaker 3: that all the data is correct don't check the qualifications

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Speaker 3: of the content that they are actively promoting to the

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Speaker 3: mass population. They're basically not qualified. You know, you don't

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Speaker 3: have someone who has an interest in medicine on the

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Speaker 3: morning show talking about medicine, they're a doctor, and as

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Speaker 3: should be the case, it should be a dietician or

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Speaker 3: at least a nutritionist who has a science degree. So

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Speaker 3: the message for our listeners is we're not here to

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Speaker 3: dish people and their work. But what we're saying is

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Speaker 3: that if you're someone who has a medical issue, if

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Speaker 3: you've got complicated weight loss, if you've got hormone issues,

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Speaker 3: family history to take into account, you need to see

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Speaker 3: someone who is qualified. So you need to ask do

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Speaker 3: you have a science degree? Are you a registered professional?

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Speaker 3: Can I claim you from a health fund? Can I

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Speaker 3: claim you from Medicare? And if the answer is no,

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Speaker 3: I'd be questioning if that's the right person for you,

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Speaker 3: because just because a health coach looks slim and healthy

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Speaker 3: doesn't mean they're qualified in the science of nutrition.

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Speaker 4: And when I get emails like.

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Speaker 3: That and I know exactly where those people have been

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Speaker 3: and what diets have been doing, I just think they

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Speaker 3: should shouldn't be allowed to happen. And I think that

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Speaker 3: we should be more transparent. And I think if any

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Speaker 3: journalists are listening, you need to make sure that if

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Speaker 3: you've got nutritionists writing for your publication that they at

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Speaker 3: least have a science degree, because you're accountable to the

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Speaker 3: population to be giving evidence based advice, and it's a

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Speaker 3: question of actual having the qualification to do so.

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Speaker 4: So there's a difference.

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Speaker 3: Between getting on TV being a chef cooking a chocolate

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Speaker 3: cake and calling it healthy because you chuck some avocado

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Speaker 3: into it, and then giving advice on who that recipe

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Speaker 3: is for, whether it's good for high blood pleasure, cholesterol,

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Speaker 3: and giving applied nutritional advice. So, you know, journalists need

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Speaker 3: to take a look at where they're getting information because

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Speaker 3: they don't often do the research, and hence we've got

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Speaker 3: situations where there's people in mainstream media who don't have

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Speaker 3: a science degree.

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Speaker 1: Yeah. I think my biggest gripe is that a lot

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Speaker 1: of quite unquote nutrition is without the science degrees like

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Speaker 1: you mentioned, So they've got a certificate in nutrition, but

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Speaker 1: they're not university qualified. They don't have that science background.

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Speaker 1: A lot of these type of quote unquote nutritionists are

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Speaker 1: very largely you need to go gluten free, you need

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Speaker 1: to go dairy free, you need to go refined sugar free,

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Speaker 1: and it's the same cookie cutter meal plan time and

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Speaker 1: time again. No calves, no sugar, no dairy, no gluten,

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Speaker 1: And it's like again and again and again, and Susie

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Speaker 1: and I are just getting so frustrated seeing all of

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Speaker 1: these clients, and I'm like, you can have dairy, you

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Speaker 1: can have gluten, you can eat a little bit of sugar.

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Speaker 1: Let's talk about your goals. You know, just because you

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Speaker 1: have you know, I don't know, an autoimmune condition doesn't

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Speaker 1: mean you can't have dairy. Just because you might have

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Speaker 1: PCOS doesn't mean you can't have sugar. So it really

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Speaker 1: nutrition needs to be personalized. And I think that's the

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Speaker 1: biggest difference between a lot of nutritionis and dieticians, at

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Speaker 1: least the properly qualified nutritionists are that there's a lot

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Speaker 1: of just cookie cutter programs out there floating around without

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Speaker 1: the personalized aspects. So I was just doing a little

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Speaker 1: bit of a hunt to see the different types of degrees.

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Speaker 1: And I think if I'm being on a Susie, a

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Speaker 1: lot of nutritionists go in thinking they do have the

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Speaker 1: proper qualifications and then being told by their certificate or

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Speaker 1: course or wherever they've studied that they are allowed to

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Speaker 1: do what they're doing, and in all honestly, they probably

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Speaker 1: shouldn't be doing it right. They shouldn't be giving people

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Speaker 1: advice if you've got, you know, inflammatory about disease, you

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Speaker 1: shouldn't be giving out personalized advice if you've got a

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Speaker 1: condition like PCOS or like insulin resistance, because there is

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Speaker 1: that medical and science based background that you need to

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Speaker 1: have that knowledge. And if you've just done a tape

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Speaker 1: certificate or a course, you shouldn't really be giving out

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Speaker 1: this clinical advice. So I found a good article on

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Speaker 1: tape courses Australia Suzie about the difference between nutritions and dietitians,

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Speaker 1: and essentially it breaks it down into this quite easy

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Speaker 1: to understand table where you've got a certificate or a

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Speaker 1: course of nutrition versus properly accredited dietitian, both nutritions and dietitians.

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Speaker 1: As long as you've got that qualification, you're not just

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Speaker 1: calling yourself nutritionist for kicks, and you need to be

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Speaker 1: very careful with that to our listeners. You need to

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Speaker 1: actually make sure somebody does have a qualification. Then it's

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Speaker 1: what type of qualification, where did that come from? Have

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Speaker 1: you studied science and anatomy and physiology and you know,

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Speaker 1: do you understand some basic biochm practices if we're giving

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Speaker 1: out that personalized advice. So in this little table that

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Speaker 1: they brought up, Suzi, it says here that nutritions and

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Speaker 1: dietitians can both offer basic health and wellness advice. They

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Speaker 1: can both offer some weight loss advice. They can both

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Speaker 1: offer meal planning advice. However, nutritionists cannot offer individualized meal

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Speaker 1: plans for specific health conditions. Dietitians can. Dietitians can treat

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Speaker 1: and prevent diseases. Nutritionists can't. Nutritionists cannot offer medical nutrition therapy.

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Speaker 1: Dietitians can. Dietitians are properly accredited. They have to do

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Speaker 1: a certain number of PD every single year, and they

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Speaker 1: have to be supervised within their first few years of practice.

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Speaker 1: Nutritionists don't. Dietitians will have again that supervision and that

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Speaker 1: practical assessment for many years first, and will always have

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Speaker 1: at the bare minimum of bachelor's degree from university to

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Speaker 1: be a dietitian. Nutritionist ston't. So I think the biggest

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Speaker 1: thing is that that nutritionist term is highly unregulated. But

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Speaker 1: it does say in this little article that generally a

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Speaker 1: nutritionist's role is to help their client by providing advice

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Speaker 1: and encouragement around healthy eating. They can provide and encourage

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Speaker 1: healthy eating. Is this with weight management? This was weight

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Speaker 1: loss goals, meal planning, giving out basic advice in life

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Speaker 1: with the Austraiane guides healthy eating and promoting general healthy

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Speaker 1: advice and wellness advice. And obviously we see a lot

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Speaker 1: of great nutritionalists aligned doing a lot of wonderful healthy recipes,

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Speaker 1: and that's wonderful. But where the line becomes a little

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Speaker 1: bit blurred, Susie, is where these guys are giving out

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Speaker 1: general weight loss advice, but the client's also got pcos.

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Speaker 1: They're giving out general weight loss advice, but the client's

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Speaker 1: also pregnant. They're giving out general weight loss advice, but

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Speaker 1: the client also has you know, quite bad IBS coupled

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Speaker 1: with Crohn's disease. And that's where the lines are becoming

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Speaker 1: very blared, and the general population don't really understand the

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Speaker 1: difference between the qualifications and largely media, I guess hasn't

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Speaker 1: really helped us, Susie, because you and me are doing

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Speaker 1: a bit of work this week with a couple of

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Speaker 1: students that we had and one of the students said,

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Speaker 1: Leanne and Susie, you know, we read about your lot

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Speaker 1: online and why do you sometimes call yourselves nutritionists in

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Speaker 1: the media. And I basically said to one of them,

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Speaker 1: we don't call ourselves nutritions. Generally, we will always call

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Speaker 1: ourselves dietitians. But if a journalist is writing an article

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Speaker 1: about Suzie, they might say this nutritionist tips, or about me,

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Speaker 1: they might see this nutrition is recommends these five foods

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Speaker 1: for calcium, And that's a journalist's decision to call us

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Speaker 1: nutritionists over dietitians, because all dietitians also nutritionists, but not

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Speaker 1: all nutritionists are actually dietitians. And that's where it becomes

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Speaker 1: a bit harder. So I think a lot of times

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Speaker 1: in the media, even if we're dietitians, were written about

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Speaker 1: as nutritionists. And so I think the general population thinks

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Speaker 1: that the term nutritionists is more highly qualified than dietitians,

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Speaker 1: or they think that that term for some reason is

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Speaker 1: broader than it even is. Like, what are your thoughts

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Speaker 1: around that? Like I have noticed a lot of journals

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Speaker 1: calling dietitians nutritionists and leaving off the dietitian qualification altogether,

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Speaker 1: and again, it's just more confusing for the general population.

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Speaker 4: Yeah, it's interesting, it's changed.

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Speaker 3: I started working in television in two thousand and six

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Speaker 3: and then I subsequently was on Sunrise for.

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Speaker 4: Twelve years now.

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Speaker 3: They always preferred nutritionists in terms that they felt it

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Speaker 3: was a more user friendly message, and to be honest,

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Speaker 3: I didn't push it. Now in my work, I'm much

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Speaker 3: more distinct to say dietitian, and I've noticed with my

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Speaker 3: headline on nine Honey, on Body and Soul, they're seeming

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Speaker 3: to prefer dietitian, the Dietitian's top five, the dietitians top five.

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Speaker 3: So I feel that educating the media in that space,

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Speaker 3: health and lifestyle journalists who you know don't necessarily have

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Speaker 3: those nuances themselves. They might not have been to university

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Speaker 3: themselves instead of done cadet ships and journalism. So I

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Speaker 3: think it's really important that they are aware that dietitian

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Speaker 3: is the real qualification. If someone's a dietitian, they should

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Speaker 3: be referred to them as such, and are certainly getting

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Speaker 3: any kind of information buying diet books, prescriptive weight loss

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Speaker 3: books if it's written by a nutritionist, so I would

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Speaker 3: be very quickly checking if they've got a science degree,

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Speaker 3: and if it's not written there, they probably don't have one,

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Speaker 3: So just be taking it with a grain of salt,

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Speaker 3: because if you're a dietitian or qualified, or have a degree,

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Speaker 3: you mention it, you talk about it because it creates

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Speaker 3: that credibility. So I think just coming into diet season,

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Speaker 3: which is what we call the period through summer, when

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Speaker 3: there is a lot of diet books on the market

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Speaker 3: and a lot of information floating around, I would really

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Speaker 3: be making sure that if you're taking that information and

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Speaker 3: using it, I would be checking that if it is

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Speaker 3: a nutritionist, even if they write clinical nutritionist, it actually

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Speaker 3: doesn't mean anything. You can use that term freely. You

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Speaker 3: want to make sure there is a science degree there.

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Speaker 3: And if they don't mention it, I guarantee lea and

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Speaker 3: they don't have one. So I'd be really taking the

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Speaker 3: information with a grain of salt.

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Speaker 1: And I think the most important thing as well, just

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Speaker 1: to double check when you are seeing a professional is

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Speaker 1: to us if they're insured, Like that would be the

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Speaker 1: biggest red flag for me. If you're seeing somebody and

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Speaker 1: they're giving you a prescriptive nutrition plan, they're actively cutting

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Speaker 1: out food groups or saying to you you can't have

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Speaker 1: dairy's inflammatory, it's bad, you can't have this, you can't

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Speaker 1: have that. Ask if they have insurance, because if they

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Speaker 1: don't have insurance, that is a scary thing because if

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Speaker 1: anything were to happen to you or you know, your

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Speaker 1: house took a backward step because you're following this advice

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Speaker 1: room a professional or quote unquote professional who isn't actually qualified.

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Speaker 1: The saddest part is that's on you because you didn't

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Speaker 1: do your research. You didn't check. There's nobody, there's no

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Speaker 1: governing body to pull these people up. You can't do

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Speaker 1: you register them. They will never register in the first place.

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Speaker 1: Then I have had a qualification to take away.

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Speaker 4: Or as a real ethic.

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Speaker 3: The client who messaged me to say that she's been

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Speaker 3: doing this diet, it's played habit with a metabolism. Now

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Speaker 3: she can't get weighed off. She's you know, depleted. You

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Speaker 3: have physically damaged your body because of doing a diet

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Speaker 3: that was overly restrictive inappropriate for you. You need massive

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Speaker 3: diet rehab. And I just went, oh, OK, that is

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Speaker 3: too much for me because I know the diet she's

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Speaker 3: been on, and I know the work that will be

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Speaker 3: required to shift that metabolism after following such a restrictive

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Speaker 3: diet for so long, so you know, beware because it

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Speaker 3: can be actually damaging physiologically, particularly if you've got some

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Speaker 3: of those hormonal conditions or they haven't been diagnosed because

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Speaker 3: that non qualified person actually hasn't picked up on that

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Speaker 3: because they're not looking for those medical indicators as we

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Speaker 3: would be, all rightly. And hopefully that's helpful to our

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Speaker 3: listeners because I know a lot of people are, you know,

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Speaker 3: getting advice or following nutrition, and I hopefully it encourages

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Speaker 3: you to look up that background of people that perhaps

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Speaker 3: you're following. But moving a different note, I was listening

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Speaker 3: to a Gabby Bernstein pod. Now Gammie Bernstein is sort

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Speaker 3: of a self help guru. She's been around for many,

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Speaker 3: many years. She has a lot of stuff around manifesting.

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Speaker 3: She again is not scientifically qualified and clearly states so,

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Speaker 3: but she often has experts on and she was talking

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Speaker 3: about an expert she interviewed who was a medical doctor

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Speaker 3: and he they were talking about reframing the idea of

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Speaker 3: treats because she said, in life, often we're looking to

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Speaker 3: treat ourselves and whether that's a shopping spree or getting

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Speaker 3: a massage or often and we talk about this tou

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Speaker 3: Lean treating yourself with a food, you know, perhaps after

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Speaker 3: you have had a big day or once a week, or.

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Speaker 4: There's this idea of a treat.

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Speaker 3: And the discussion on the podcast was around if it's

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Speaker 3: doing damage to your body, it's not a treat. So

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Speaker 3: if your idea of a treat is hoing into a

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Speaker 3: big piece of cake or a process food, or a

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Speaker 3: fast food meal or even you know, confectionery ice cream

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Speaker 3: at the end of a long day, if it's ultra

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Speaker 3: processed food, we really need to re examine our idea

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Speaker 3: of a treat. And I thought Leanne straight away, this

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Speaker 3: is something and this is a good example of why

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Speaker 3: dieticians professional because we sort of constantly evaluating our work

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Speaker 3: and considering it scientifically.

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Speaker 4: And I thought, that is true.

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Speaker 3: I need to be much clearer with clients when I'm

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Speaker 3: suggesting that they might have a treat, to make sure

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Speaker 3: that it doesn't translate into a treat that's crap quality food.

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Speaker 3: So when I'm thinking crap quality food, I'm thinking blocks

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Speaker 3: of commercial chocolate that's filled with confectionery. I'm thinking fast food.

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Speaker 3: I'm thinking you know, process biscuits, I'm thinking processed ice

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Speaker 3: creams where you look at the ingredient list and it's

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Speaker 3: a mile long and it's ultimately lean, an ultra processed food.

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Speaker 3: And I think I too, and probably both of us,

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Speaker 3: we need to be clearer that when we say a

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Speaker 3: treat or sort of have something that you're soul food,

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Speaker 3: that we are talking about ideally good quality soul foods. So,

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Speaker 3: for example, you're going to be much better to have

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Speaker 3: a couple of squares of eighty five percent Linch chocolate

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Speaker 3: than you are to have a few squares of Marvelous Creations.

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Speaker 3: And the difference is that Marvelous Creations is pack full

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Speaker 3: of color, flavor, confectionery, chocolate, lollies, many many ingredients, compared

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Speaker 3: to say, a couple of box of a high quality

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Speaker 3: dark chocolate that's only got two or three or in

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Speaker 3: the case of ice cream. And we're both guilty of this,

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Speaker 3: if it's less than one hundred calories, we say it's

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Speaker 3: all right. Whereas you're much better to have, say a

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Speaker 3: twisted frozen yogurt, which is a very clean ingredient list

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Speaker 3: and far less processed than some of the mainstream kind

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Speaker 3: of brands and outlets that have got colors and flavors

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Speaker 3: and a.

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Speaker 4: Really long ingredient list.

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Speaker 3: So I just wanted to clarify that and think, you know,

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Speaker 3: I agreed with that message. Putting poor quality food into

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Speaker 3: your body is not a treat, and I think when

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Speaker 3: we reframe that and make sure that the treats we're

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Speaker 3: choosing are the highest quality possible nutritionally, that's a much

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Speaker 3: better message than to say, oh, well, you can have

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Speaker 3: macas once a week because it's a treat and you

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Speaker 3: deserve it.

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Speaker 1: Yeah. I agree, But also I guess I'm going to

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Speaker 1: fee a little bit.

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Speaker 3: Because I think you're thinking of those ice the coal's

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Speaker 3: ice greeno ones.

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Speaker 1: No, no, no, I'm just trying to say that. What I

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Speaker 1: generally say to my clients is if you truly love something,

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Speaker 1: I don't care if it's cabarety, marble, whatever. I don't

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Speaker 1: care if it's got a bit of artificial colors or

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Speaker 1: whatnot in I don't care if it's not clean food.

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Speaker 1: If you truly truly love something, and I mean love

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Speaker 1: like it would be on your top ten foods if

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Speaker 1: you were going to die tomorrow, and you could have

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Speaker 1: five to ten foods, and that was the last five

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Speaker 1: to ten foods you ever eat those sorts of things

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Speaker 1: would be on there right. And I think where the

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Speaker 1: lines get blurred. Aer we think that we like treats,

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Speaker 1: and we do like treats, but I'm not when I

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Speaker 1: say to my clients are soul food. It's something you

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Speaker 1: truly truly love. You don't like because I like a

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Speaker 1: chicken salad, but I also like a lot of biscuits.

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Speaker 1: But I don't eat a lot of biscuits because one

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Speaker 1: is good for me the chicken salad, and one is

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Speaker 1: not so great for me. Majority of biscuits. So if

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Speaker 1: I'm going to put something into my body, like you said,

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Speaker 1: I have to truly truly love it, not just like it.

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Speaker 1: And I think where most people go wrong. And this

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Speaker 1: is what I try to teach some of my clients

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Speaker 1: Susie around. There's that balance between healing your relationship with

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Speaker 1: food generally truly enjoying foods that you love, and leaving

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Speaker 1: the foods that you like on the table because we're

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Speaker 1: putting too many things that we just like. The bowl

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Speaker 1: of chocolates in the office, the banana bread somebody bake

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Speaker 1: that something we had at our mother in law's house,

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Speaker 1: nibbling off the kids plates. We like a lot of

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Speaker 1: that stuff. So I'm in agree in Susie when you

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Speaker 1: say that poor quality treats were terrible ingredients. If you

431
00:20:21,280 --> 00:20:23,800
Speaker 1: just like them, leave them alone, because you're just putting

432
00:20:23,800 --> 00:20:25,240
Speaker 1: crap in your body. You can either put that in

433
00:20:25,240 --> 00:20:26,600
Speaker 1: the bin or you can put it in your body.

434
00:20:26,640 --> 00:20:29,920
Speaker 1: It's crap food. But if you truly truly love it,

435
00:20:30,000 --> 00:20:32,680
Speaker 1: if you truly loved twisties like they were, Like, if

436
00:20:32,720 --> 00:20:34,840
Speaker 1: I had one last day on Earth, I would have

437
00:20:34,880 --> 00:20:38,080
Speaker 1: a bag of twisties because I absolutely joking. No, I'm

438
00:20:38,119 --> 00:20:42,480
Speaker 1: not joking. I would actually be okay with clients occasionally. No,

439
00:20:42,520 --> 00:20:48,400
Speaker 1: I don't like TWISTI it's I love twisties. I would

440
00:20:48,400 --> 00:20:49,800
Speaker 1: be okay with them eating them. It was just a

441
00:20:49,840 --> 00:20:52,800
Speaker 1: random thing, just twisties. Yeah, I don't love them, but

442
00:20:52,800 --> 00:20:54,560
Speaker 1: they're not my thing. But for some of my clients

443
00:20:54,560 --> 00:20:56,800
Speaker 1: they are, and I'm okay. I'm like, okay, cool, we

444
00:20:56,840 --> 00:20:58,520
Speaker 1: can have them. That's cool. We'll work them into your

445
00:20:58,520 --> 00:21:00,720
Speaker 1: meal plans. But if they're like, look, I like twisties.

446
00:21:00,800 --> 00:21:02,520
Speaker 1: My kids have them all the time, they're in the house,

447
00:21:02,720 --> 00:21:04,639
Speaker 1: but I don't love them, love them, I'll be like,

448
00:21:04,840 --> 00:21:06,760
Speaker 1: leave them alone. Put the twisties back in the cupboard.

449
00:21:06,760 --> 00:21:08,359
Speaker 1: We're not working them into the meal plan. They're not

450
00:21:08,400 --> 00:21:09,840
Speaker 1: good for you, We're I've got to do it. So

451
00:21:09,920 --> 00:21:12,400
Speaker 1: I think it's that blurry line between I like it

452
00:21:12,600 --> 00:21:15,280
Speaker 1: versus I love it, And you have to truly love

453
00:21:15,320 --> 00:21:17,600
Speaker 1: what you're eating if it's not actually good for you.

454
00:21:17,680 --> 00:21:20,679
Speaker 1: And let's be honest, there's that blurred line between healing

455
00:21:20,720 --> 00:21:24,640
Speaker 1: our relationship with food, achieving fat loss, and also achieving health.

456
00:21:24,680 --> 00:21:27,800
Speaker 1: And they're three separate components, but they can kind of

457
00:21:27,880 --> 00:21:30,480
Speaker 1: work together. But you have to be very clear on

458
00:21:30,560 --> 00:21:33,159
Speaker 1: the foods that you truly love and the others that

459
00:21:33,200 --> 00:21:35,800
Speaker 1: you just like and leave them alone. Because the majority

460
00:21:35,800 --> 00:21:37,800
Speaker 1: of the treats that we like that are good for us,

461
00:21:37,880 --> 00:21:39,800
Speaker 1: like I say, ninety percent of them have crap quality

462
00:21:39,920 --> 00:21:42,360
Speaker 1: ingredients in there. So you can do what Zusie suggested

463
00:21:42,440 --> 00:21:45,480
Speaker 1: and choose better quality types, and certainly from a health perspective,

464
00:21:45,520 --> 00:21:48,760
Speaker 1: that's much better. But in my experience, if you truly

465
00:21:48,840 --> 00:21:51,000
Speaker 1: love something, cutting it out all together just because it

466
00:21:51,000 --> 00:21:54,000
Speaker 1: has terrible ingredients can often cause you to then go

467
00:21:54,040 --> 00:21:57,280
Speaker 1: and overeat it later on. But it's a fine balancing act.

468
00:21:57,320 --> 00:21:58,919
Speaker 1: But I think too many of us are just eating

469
00:21:59,040 --> 00:22:01,359
Speaker 1: too much of the crappy tweets that we like because

470
00:22:01,359 --> 00:22:04,119
Speaker 1: they're available and they're around, versus the fact that we

471
00:22:04,280 --> 00:22:05,320
Speaker 1: truly love them.

472
00:22:05,440 --> 00:22:07,240
Speaker 3: Yeah, And I think though, we do need to be

473
00:22:07,480 --> 00:22:12,359
Speaker 3: very clear that when it's really poor quality processed food,

474
00:22:12,400 --> 00:22:14,160
Speaker 3: Like I've just had a look at the ingredient list

475
00:22:14,200 --> 00:22:19,919
Speaker 3: of Twisties, it's refined cereal, vegetable oil, cheese powder, MSG. Like,

476
00:22:20,400 --> 00:22:23,320
Speaker 3: we need to be clear though and call out ultra

477
00:22:23,400 --> 00:22:26,320
Speaker 3: process ultimate crap food, like as I said, I've just

478
00:22:26,320 --> 00:22:30,560
Speaker 3: done a review on say, Burger King, KFC Machers, like

479
00:22:30,600 --> 00:22:34,000
Speaker 3: even I was horrified at what's in these meals. So

480
00:22:34,080 --> 00:22:36,640
Speaker 3: I think, you know, yes, it's a treat, but let's

481
00:22:36,720 --> 00:22:40,080
Speaker 3: be also clear that it's not good for the body.

482
00:22:40,280 --> 00:22:42,840
Speaker 3: That I think that's the message that this doctor was saying.

483
00:22:43,280 --> 00:22:46,040
Speaker 3: We're relating it as a treat as in something positive,

484
00:22:46,440 --> 00:22:48,520
Speaker 3: but we've got to be very clear that in the

485
00:22:48,560 --> 00:22:51,760
Speaker 3: case of those ultra processed foods. So the ingredient lists

486
00:22:51,760 --> 00:22:56,040
Speaker 3: a mile long with lollies and flavor enhancers and fast food,

487
00:22:56,640 --> 00:22:58,919
Speaker 3: is it really a treat when ultimately it's doing damage

488
00:22:58,920 --> 00:23:01,240
Speaker 3: to the body. And I think that is a worth

489
00:23:01,359 --> 00:23:04,000
Speaker 3: and I will certainly in my own communications be clearer

490
00:23:04,520 --> 00:23:06,680
Speaker 3: with clients to say, look, yes you've got some extra

491
00:23:06,720 --> 00:23:09,719
Speaker 3: calories to play with something you enjoy, but these are

492
00:23:09,720 --> 00:23:11,840
Speaker 3: the better options. So you're one hundred percent better to

493
00:23:11,920 --> 00:23:15,359
Speaker 3: have the ninety percent dark chocolate than the other type

494
00:23:15,359 --> 00:23:17,600
Speaker 3: of chocolate that's heavily processed. So I just I thought

495
00:23:17,640 --> 00:23:20,200
Speaker 3: it was an interesting discussion because if you are saying

496
00:23:20,240 --> 00:23:22,800
Speaker 3: to people that cakes a treat, but it's actually full

497
00:23:22,840 --> 00:23:24,880
Speaker 3: of process crap, it's not good for you, I think

498
00:23:24,960 --> 00:23:27,800
Speaker 3: it starts to take the emotion away from a treat

499
00:23:28,240 --> 00:23:30,520
Speaker 3: to actually saying that is just not good for my body.

500
00:23:31,000 --> 00:23:33,399
Speaker 1: Yeah, I agree. I think it's important to recognize. But

501
00:23:33,440 --> 00:23:36,159
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 twists for example, say I had

503
00:23:39,240 --> 00:23:41,639
Speaker 1: ten clients of are 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
00:23:44,080 --> 00:23:46,960
Speaker 1: and actually taste it, I would say nine out of

506
00:23:47,000 --> 00:23:48,959
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 --> 00:23:53,560
Speaker 1: they thought in their head. It feels like such a treat,

509
00:23:53,560 --> 00:23:56,040
Speaker 1: but when you sit down and you truly savor and

510
00:23:56,160 --> 00:23:58,520
Speaker 1: enjoy that food, and eat it mindfully. What is a

511
00:23:58,560 --> 00:24:01,240
Speaker 1: twisty It's just a dry flavor, cheese tasting thing at

512
00:24:01,280 --> 00:24:01,880
Speaker 1: the end of the day.

513
00:24:02,040 --> 00:24:04,560
Speaker 3: Now that's fast food as well. That's fast food. It

514
00:24:04,560 --> 00:24:05,959
Speaker 3: doesn't even taste good exactly.

515
00:24:06,040 --> 00:24:08,639
Speaker 1: So I think mindful eating has a huge element to

516
00:24:08,680 --> 00:24:10,200
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
00:24:13,720 --> 00:24:17,040
Speaker 1: of them is far more satisfying than the actual eating

519
00:24:17,119 --> 00:24:20,160
Speaker 1: element of that treat. So even though I'm saying that yes,

520
00:24:20,200 --> 00:24:22,760
Speaker 1: if that's something that you love, absolutely I allow my

521
00:24:22,800 --> 00:24:24,480
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
00:24:26,760 --> 00:24:29,240
Speaker 1: through what is mindful eating, we've practiced it a few times,

524
00:24:29,320 --> 00:24:30,840
Speaker 1: a lot of them turn around to me, Susie and go,

525
00:24:31,040 --> 00:24:33,120
Speaker 1: I don't need that soul food on my list anymore.

526
00:24:33,280 --> 00:24:35,359
Speaker 1: Like a lot of clients, the list of self foods

527
00:24:35,359 --> 00:24:37,119
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
00:24:39,359 --> 00:24:41,399
Speaker 1: they send me the end, once they've gone through a

530
00:24:41,400 --> 00:24:43,680
Speaker 1: lot of the practices of mindful eating. So I think

531
00:24:43,720 --> 00:24:46,679
Speaker 1: that mindful eating element has a huge component here. But

532
00:24:46,720 --> 00:24:48,639
Speaker 1: I hear what you're saying. I agree. I think that

533
00:24:48,680 --> 00:24:51,400
Speaker 1: we're putting far more of this ultra process food into

534
00:24:51,400 --> 00:24:53,479
Speaker 1: our body than we need to. But I think we

535
00:24:53,520 --> 00:24:56,440
Speaker 1: actually need to just start tasting our food and recognizing

536
00:24:56,800 --> 00:24:59,320
Speaker 1: is that something that I truly love? Is this actually

537
00:24:59,320 --> 00:25:01,560
Speaker 1: a treat for me? Or do I think it's more

538
00:25:01,600 --> 00:25:03,520
Speaker 1: of a treat that it actually tastes like. Does it

539
00:25:03,560 --> 00:25:07,240
Speaker 1: actually taste like something that's incredible, amazing, like a fine

540
00:25:07,400 --> 00:25:10,480
Speaker 1: cuisine type meal, or is it something I'm just shoveling

541
00:25:10,520 --> 00:25:12,959
Speaker 1: in because I'm stressed and I'm sad, and I've had

542
00:25:13,000 --> 00:25:15,119
Speaker 1: a bad day and I'm looking to treat myself in

543
00:25:15,119 --> 00:25:16,920
Speaker 1: that way. Is it more of a treat in my head?

544
00:25:17,200 --> 00:25:19,159
Speaker 1: Or is it actual treat to my palette? Because I

545
00:25:19,160 --> 00:25:21,640
Speaker 1: think so many of these things aren't actually as good

546
00:25:21,760 --> 00:25:24,440
Speaker 1: at tasting as what we think they are on our head.

547
00:25:25,160 --> 00:25:26,240
Speaker 4: Very true, good summary.

548
00:25:26,600 --> 00:25:28,639
Speaker 1: All right, Well, moving on to our listener question of

549
00:25:28,680 --> 00:25:32,480
Speaker 1: the week, we talk about salt Susie. So, the guidelines

550
00:25:32,480 --> 00:25:34,720
Speaker 1: in Australia, and I imagine they're very similar around the world.

551
00:25:34,840 --> 00:25:38,600
Speaker 1: Ustralian and New Zealand governments actually recommend that healthy adults

552
00:25:38,640 --> 00:25:41,960
Speaker 1: eat no more than two thousand milligrams of sodium per day.

553
00:25:42,200 --> 00:25:44,399
Speaker 1: You think, oh, it's two thousand milligrams. That sounds like

554
00:25:44,520 --> 00:25:47,360
Speaker 1: so much, But oh my goodness, Susie, let's break it down,

555
00:25:47,359 --> 00:25:50,359
Speaker 1: because it's really not that much. It's about it's about

556
00:25:50,359 --> 00:25:52,960
Speaker 1: a teaspoon of salt altogether. Isn't it like, it's not

557
00:25:53,160 --> 00:25:54,480
Speaker 1: really that much at all.

558
00:25:55,119 --> 00:25:55,880
Speaker 4: No, it's not much.

559
00:25:55,920 --> 00:25:58,280
Speaker 3: And I think the things that stand out to me

560
00:25:58,359 --> 00:25:59,879
Speaker 3: and why I wanted to discuss it because this was

561
00:25:59,880 --> 00:26:03,919
Speaker 3: a question that came through on the podcast Instagram, was

562
00:26:04,160 --> 00:26:07,520
Speaker 3: there's kind of middle ground, you know, in terms of

563
00:26:07,880 --> 00:26:11,119
Speaker 3: foods that say have four six hundred eight hundred if

564
00:26:11,160 --> 00:26:13,400
Speaker 3: it's a processed food with a sauce. But then there's

565
00:26:13,440 --> 00:26:15,760
Speaker 3: a whole whack of meals and foods that have got

566
00:26:15,800 --> 00:26:18,760
Speaker 3: close to two thousand milligrams per serves in a single meal,

567
00:26:18,880 --> 00:26:24,280
Speaker 3: So things like presseudo straight away, extremely high bacon sausages,

568
00:26:24,720 --> 00:26:27,920
Speaker 3: and then any kind of cuisine because chefs just.

569
00:26:28,000 --> 00:26:29,240
Speaker 4: Throw so much salt.

570
00:26:29,280 --> 00:26:30,920
Speaker 3: If you saw how much salt went into your food

571
00:26:30,960 --> 00:26:33,400
Speaker 3: at a restaurant, it wouldn't surprise you what tastes so good.

572
00:26:33,440 --> 00:26:36,240
Speaker 4: They just have buckets of it. So any fast food.

573
00:26:36,000 --> 00:26:38,720
Speaker 3: Meal Deal's got more than your entire daily requirement, as

574
00:26:38,760 --> 00:26:42,360
Speaker 3: does Mexican Gusman and Gomez, tex mex As. Does any

575
00:26:42,440 --> 00:26:46,200
Speaker 3: Chicken Place KFC, red Rooster, any kind of fast food meal,

576
00:26:46,240 --> 00:26:49,919
Speaker 3: Burger King macas KFC, They've got like three up to

577
00:26:50,119 --> 00:26:53,560
Speaker 3: you know, four thousand milligrams of sodium perserve. So it's

578
00:26:53,640 --> 00:26:55,200
Speaker 3: just good to be aware and you have a quick

579
00:26:55,200 --> 00:26:56,840
Speaker 3: look on the label. I look for one sort of

580
00:26:56,880 --> 00:26:59,520
Speaker 3: sort of less than six hundred milligrams per serve as

581
00:26:59,520 --> 00:27:02,719
Speaker 3: a rough eye. A low sodium food's got less than

582
00:27:02,720 --> 00:27:05,080
Speaker 3: three hundred milligrams per serve, so we do need some,

583
00:27:05,680 --> 00:27:07,720
Speaker 3: but I think as soon as you target those old

584
00:27:07,840 --> 00:27:10,400
Speaker 3: really high foods. Another really high one land is two

585
00:27:10,440 --> 00:27:12,800
Speaker 3: minute noodles. The sashet has got more than almost two

586
00:27:12,800 --> 00:27:15,399
Speaker 3: thousand milligrams per serve, which is why it's not a

587
00:27:15,440 --> 00:27:18,120
Speaker 3: great snack for kids. So that's kind of the handful

588
00:27:18,160 --> 00:27:20,240
Speaker 3: of foods that come up as being mega high. So

589
00:27:20,359 --> 00:27:22,600
Speaker 3: just be careful of presudo if you selt sensitive going

590
00:27:22,640 --> 00:27:25,760
Speaker 3: into the holidays. Smoke salmon's kind of middle ground in

591
00:27:25,840 --> 00:27:28,520
Speaker 3: terms of amounts. It's higher than say fresh salmon, of course,

592
00:27:28,800 --> 00:27:31,600
Speaker 3: but it's yeah, the process meets the fast food meals.

593
00:27:32,000 --> 00:27:34,840
Speaker 3: The two minute noodle sachets are particularly high, coming in

594
00:27:34,880 --> 00:27:37,760
Speaker 3: at that two thousand per serve. And I recently reviewed

595
00:27:37,760 --> 00:27:41,159
Speaker 3: like a pre made meal in a pouch, but I

596
00:27:41,160 --> 00:27:43,520
Speaker 3: couldn't endorse it because it was over a thousand milligrams

597
00:27:43,520 --> 00:27:45,639
Speaker 3: per serve. So as soon as any process foods over

598
00:27:45,680 --> 00:27:46,880
Speaker 3: a thousand, I put it back down.

599
00:27:46,920 --> 00:27:47,879
Speaker 4: It's way too high.

600
00:27:48,359 --> 00:27:50,119
Speaker 3: So just good to be aware, particularly if if you

601
00:27:50,119 --> 00:27:52,400
Speaker 3: do have high blood pressure and you're mindful of sodium,

602
00:27:52,800 --> 00:27:55,080
Speaker 3: because yeah, over time, Australians have about two and a

603
00:27:55,119 --> 00:27:57,879
Speaker 3: half times the recommended intake per day of sodium, so

604
00:27:57,960 --> 00:28:00,240
Speaker 3: we have huge amounts and there's some food it's just

605
00:28:00,280 --> 00:28:02,359
Speaker 3: to be mindful of. But yeah, less in the supermarket.

606
00:28:02,400 --> 00:28:05,120
Speaker 3: Definitely less than a thousand milligrams per serve and sort

607
00:28:05,119 --> 00:28:07,200
Speaker 3: of around six Hundred's a pretty good amount if you're

608
00:28:07,200 --> 00:28:09,560
Speaker 3: having a processed food. Oh, I know land soy sauce.

609
00:28:09,720 --> 00:28:12,280
Speaker 1: Yeah, any Asian type cuisine.

610
00:28:11,880 --> 00:28:14,920
Speaker 3: HOistin fish sauce, any Asian sauce. That's why when I'm

611
00:28:14,920 --> 00:28:17,439
Speaker 3: cooking Asian cuisine home, I only ever use one sauce.

612
00:28:17,840 --> 00:28:20,480
Speaker 3: I never combined too, because it just bumps it up

613
00:28:20,520 --> 00:28:22,760
Speaker 3: so much and I get salt reduced soy too can

614
00:28:22,800 --> 00:28:23,560
Speaker 3: help reduce it.

615
00:28:23,600 --> 00:28:25,720
Speaker 1: That's a good one. Yeah, because a typical tablespoon of

616
00:28:25,760 --> 00:28:28,240
Speaker 1: normal soy sauce is about eight hundred milligrams, are low

617
00:28:28,400 --> 00:28:31,320
Speaker 1: salt soy sauces around sort of five to six hundred,

618
00:28:31,400 --> 00:28:33,560
Speaker 1: So it definitely makes a dent. I must say I'm

619
00:28:33,560 --> 00:28:36,800
Speaker 1: not overly concerned about salt for my healthy adult clients. Obviously,

620
00:28:36,840 --> 00:28:38,920
Speaker 1: if they've got issues with blood pressure or heart disease,

621
00:28:38,960 --> 00:28:42,480
Speaker 1: then obviously I'm more concerned. But for my healthy guys

622
00:28:42,480 --> 00:28:44,400
Speaker 1: who just want to kind of optimize god health lose

623
00:28:44,400 --> 00:28:46,240
Speaker 1: a bit of weight, I'm not overly concerned. But like

624
00:28:46,280 --> 00:28:48,320
Speaker 1: you said, there are some heavy hitters out there, Like

625
00:28:48,360 --> 00:28:51,000
Speaker 1: I just googled a typical big mac meal. Like we're

626
00:28:51,000 --> 00:28:53,760
Speaker 1: talking nearly fifteen hundred milligrams of sodium between the burger

627
00:28:53,760 --> 00:28:56,000
Speaker 1: and the fries. Pre made soups on the market, the

628
00:28:56,040 --> 00:28:58,880
Speaker 1: better ones are six hundred milligrams. The higher ones are

629
00:28:58,880 --> 00:29:00,880
Speaker 1: on thy twelve hundred men grams a day, and when

630
00:29:00,920 --> 00:29:03,000
Speaker 1: you think the whole amount for the day is only

631
00:29:03,000 --> 00:29:05,800
Speaker 1: two thousand milligrams. Anything that comes in a packet, whether

632
00:29:05,840 --> 00:29:07,880
Speaker 1: it's a cereal, a bread, a sauce, it's going to

633
00:29:07,960 --> 00:29:10,440
Speaker 1: have added sodium in it, even if you can't taste it.

634
00:29:10,640 --> 00:29:12,360
Speaker 1: And there's a reason why I always say to my

635
00:29:12,400 --> 00:29:14,080
Speaker 1: clients if they ever go out for a meal, even

636
00:29:14,080 --> 00:29:16,000
Speaker 1: if it's a healthy type meal, like we might go

637
00:29:16,040 --> 00:29:19,240
Speaker 1: and have some I don't know, like a Vietnamese rice

638
00:29:19,360 --> 00:29:21,560
Speaker 1: chicken salad bowl or something, but because they use the

639
00:29:21,560 --> 00:29:23,880
Speaker 1: fish sauce and the soy sauces flavor, I always say

640
00:29:23,920 --> 00:29:25,640
Speaker 1: to my clients, whatever you do, do not jump on

641
00:29:25,680 --> 00:29:27,640
Speaker 1: the scale the next day after you have a meal out,

642
00:29:27,680 --> 00:29:30,000
Speaker 1: because it will be an inflated number on the scale

643
00:29:30,240 --> 00:29:33,440
Speaker 1: because the sodium retains water in your body. And David

644
00:29:33,440 --> 00:29:35,320
Speaker 1: and I just had dumplings last night, SUSI, you've got

645
00:29:35,360 --> 00:29:37,360
Speaker 1: us hooked on dumplings. And I added a bit of

646
00:29:37,440 --> 00:29:40,120
Speaker 1: soy in my stir fried greens, and I couldn't get

647
00:29:40,160 --> 00:29:42,040
Speaker 1: my wedding ring on this morning. I was like, oh

648
00:29:42,080 --> 00:29:44,680
Speaker 1: my goodness. So whenever you're feeling a little bit puffy,

649
00:29:44,760 --> 00:29:46,720
Speaker 1: or your rings aren't fitting properly, or your face is

650
00:29:46,720 --> 00:29:49,400
Speaker 1: a bit puffy, it's probably due to the excess amount

651
00:29:49,440 --> 00:29:52,360
Speaker 1: of sodium. So there's definitely some heavy hitters. But reading

652
00:29:52,440 --> 00:29:55,960
Speaker 1: those labels are really really needed when you're going through

653
00:29:55,960 --> 00:29:58,160
Speaker 1: the supermarket products because when you think about two thousand

654
00:29:58,160 --> 00:30:00,520
Speaker 1: milligrams a day, even if you don't I had salt

655
00:30:00,560 --> 00:30:02,560
Speaker 1: to your meals, you know, even if you're not cracking

656
00:30:02,640 --> 00:30:04,920
Speaker 1: the salt on top of you here, let lunch or dinner,

657
00:30:05,080 --> 00:30:07,240
Speaker 1: you're still getting in a large amount through a lot

658
00:30:07,280 --> 00:30:09,120
Speaker 1: of the packaged products, and a lot of things people

659
00:30:09,120 --> 00:30:13,560
Speaker 1: don't really realize. Breads, cereals, sauces, pre made meals, hitt

660
00:30:13,680 --> 00:30:15,960
Speaker 1: up meals. I love some of those preheat soup options

661
00:30:16,000 --> 00:30:18,120
Speaker 1: sous he particularly just after we had Tilly a couple

662
00:30:18,160 --> 00:30:20,040
Speaker 1: of months ago. It was winter, it was quite cool,

663
00:30:20,120 --> 00:30:22,040
Speaker 1: and we're using a lot of those sort of heat

664
00:30:22,080 --> 00:30:24,760
Speaker 1: up meals soups during winter for our lunches as well,

665
00:30:24,760 --> 00:30:26,480
Speaker 1: just because neither of us had time to cook. So

666
00:30:26,680 --> 00:30:28,440
Speaker 1: you've just got to be a little bit aware of that,

667
00:30:28,720 --> 00:30:31,320
Speaker 1: and particularly if your goal is weight loss, knowing that

668
00:30:31,360 --> 00:30:33,640
Speaker 1: sodium does impact the scale because it kind of acts

669
00:30:33,640 --> 00:30:35,840
Speaker 1: like a sponge. It helps to retain water in your bodies.

670
00:30:35,880 --> 00:30:39,160
Speaker 1: If you've had a huge, heavily high salt type of meal,

671
00:30:39,400 --> 00:30:41,240
Speaker 1: you are probably going to weigh a little bit heavier

672
00:30:41,280 --> 00:30:42,880
Speaker 1: on the scale the next day. It does tend to

673
00:30:42,920 --> 00:30:44,440
Speaker 1: influence scale wait quite a bit.

674
00:30:44,400 --> 00:30:45,560
Speaker 4: As well, it doesn't.

675
00:30:45,600 --> 00:30:48,240
Speaker 3: I just I know for sort of healthy, active people,

676
00:30:48,560 --> 00:30:50,880
Speaker 3: and even I don't pay a huge amount of attention

677
00:30:51,000 --> 00:30:54,800
Speaker 3: to salt. But I certainly with my females in their

678
00:30:54,840 --> 00:30:57,840
Speaker 3: forties and fifties who have any kind of pro inflammatory

679
00:30:58,040 --> 00:31:01,920
Speaker 3: disorder or joint pain, I would really pay attention to

680
00:31:01,960 --> 00:31:05,160
Speaker 3: your sodium because it will have a massive impact on

681
00:31:05,320 --> 00:31:08,880
Speaker 3: reducing inflammation and puffiness in your body and you will

682
00:31:08,880 --> 00:31:11,320
Speaker 3: feel much better. So if you're one of those people

683
00:31:11,360 --> 00:31:15,520
Speaker 3: who have joint pain you know you're inflamed, certainly you're

684
00:31:15,560 --> 00:31:17,040
Speaker 3: the group who I would be paying a bit more

685
00:31:17,080 --> 00:31:19,520
Speaker 3: attention to it. And another buffer for that is some

686
00:31:19,560 --> 00:31:21,800
Speaker 3: beetroot juice. It's a very nice buffer for sodium in

687
00:31:21,840 --> 00:31:23,400
Speaker 3: the diet, So a little bit of that in the morning.

688
00:31:23,720 --> 00:31:26,200
Speaker 3: But yes, for that group of people, I'd be a

689
00:31:26,240 --> 00:31:29,120
Speaker 3: bit more salt aware because you'll notice a lot less

690
00:31:29,200 --> 00:31:32,360
Speaker 3: joint pain if you keep the salt in the fluid

691
00:31:32,360 --> 00:31:33,480
Speaker 3: load down in your diet.

692
00:31:34,440 --> 00:31:36,719
Speaker 1: Wonderful. All right, Well, that brings us to the end

693
00:31:36,800 --> 00:31:40,160
Speaker 1: of the nutrition couch potty. For another Sunday. Don't forget

694
00:31:40,200 --> 00:31:43,000
Speaker 1: to check out our website. We've got our two webinars

695
00:31:43,040 --> 00:31:45,640
Speaker 1: that we recently did, Hack Your Hormones and y Weight,

696
00:31:45,680 --> 00:31:47,720
Speaker 1: which is all about the psychology and wait Tilus. They're

697
00:31:47,760 --> 00:31:51,160
Speaker 1: available at the nutritioncouch dot com under the shop page.

698
00:31:51,200 --> 00:31:53,600
Speaker 1: And we will catch you guys next week for our

699
00:31:53,720 --> 00:31:55,440
Speaker 1: midweek motivational episode.

700
00:31:55,560 --> 00:32:06,160
Speaker 4: Have a great week,