Speaker 1: Where do you get your nutrition information from? From your doctor,
Speaker 1: from a dietitian, maybe it's from the Nutrition Couch, or
Speaker 1: maybe it's from a nutritionist or a health coach online.
Speaker 1: The thing with nutrition is there's a wide range and
Speaker 1: varying degrees and lots and lots of experts out there.
Speaker 1: So today on the Nutrition Couch, where can I share
Speaker 1: with you who you should really be listening to and
Speaker 1: what the differences are between the different types of qualifications. Hi,
Speaker 1: I'm Leanne.
Speaker 2: Ward and I'm Suzyburrow, And.
Speaker 1: Every week we bring you The Nutrition Couch, the bi
Speaker 1: weekly podcast that keeps you up to date on everything
Speaker 1: that you need to know in the world of nutrition,
Speaker 1: so as well as nutrition and health qualifications. Today we're
Speaker 1: going to take a closer look at what really is
Speaker 1: a treat and our listener question today is all about
Speaker 1: salt and how much should we really be having. But
Speaker 1: to kick us off today, Susie, we have a very
Speaker 1: ilways say, somewhat controversial topic to talk about the difference
Speaker 1: between a nutritionist and a dietitian and I guess. Our
Speaker 1: concern is that the nutrition I guess word or qualification
Speaker 1: is largely unregulated in Australia and in many parts of
Speaker 1: the world. So the term dietitian is highly regulated. If
Speaker 1: somebody is calling themselfs a dietitian, they've gone through a
Speaker 1: minimum of four years of a science based degree, They've
Speaker 1: done multiple practical placements under a supervision in hospital. They
Speaker 1: have the science and the clinical practice behind them. That's
Speaker 1: a dietitian. The qualification itself is very tightly regulated and
Speaker 1: they are the only people that can work within a
Speaker 1: hospital setting in Australia as well. Now, when it comes
Speaker 1: to nutrition, anybody can call themselves of a nutritionists. My
Speaker 1: neighbor could literally start an Instagram page and be like,
Speaker 1: I'm a health nutritionist, come and follow me, pay me
Speaker 1: for my plans. It's appalling, it's scary. Anybody can call
Speaker 1: themselves a health coach. Anybody can call themselves a health blogger.
Speaker 1: Anybody that can call themselves a weight loss expert. There
Speaker 1: is zero regulation within the field within Australia, but in
Speaker 1: many parts of the world as well, So that's the
Speaker 1: scariest part, Susie. But then we've also got some perfectly
Speaker 1: wonderful professionals that are registered nutritists that do have university
Speaker 1: and science degrees within nutrition. So it's very, very difficult
Speaker 1: to pull these two terms apart. But I thought that
Speaker 1: I would first start off with I guess the main
Speaker 1: difference between most nutritionists and most dietitians. And when I
Speaker 1: say nutritionists, I'm really talking about the properly qualified ones,
Speaker 1: not the one that I've just done a four week
Speaker 1: course online or that's done absolutely nothing in them they're
Speaker 1: calling themselves a health blogger or nutritionnis online. So I
Speaker 1: think whenever you go and you see someone, you need
Speaker 1: to ask to see their degree. You need to say,
Speaker 1: what if you studied? Can I see your degree? Can
Speaker 1: I see your insurance policy? Because unless they have a
Speaker 1: proper degree, unless they have proper insurance, should you really
Speaker 1: be seeing them? Should you be trusting their advice? Should
Speaker 1: you be dming your favorite instagrammer online because they're a
Speaker 1: health blogger and they lost twenty killers themselves and asking
Speaker 1: them for advice. No, the answer is no, because they're
Speaker 1: not probably qualified. So I wanted to start off with
Speaker 1: today by going through the definition of a dietitian. So,
Speaker 1: a dietitian is a professional that applies the science of
Speaker 1: food and nutrition to promote health and to prevent and
Speaker 1: treat diseases, including clinical diseases, to then optimize the health
Speaker 1: of that individual or group or community or population. So
Speaker 1: the biggest difference between a dietitian and nutritionist comes really
Speaker 1: down to the clinical aspects of the condition of an individually.
Speaker 1: Largely nutritionists work with healthy populations. They can give advice
Speaker 1: around health, around weight loss, and generally with population groups
Speaker 1: or sometimes with individuals as well. But the biggest difference
Speaker 1: between dietitians is as a clinical aspect to a lot
Speaker 1: of the conditions. And then there's a whole lot of
Speaker 1: murky area in between. Is there suz between unregistered nutritionists
Speaker 1: or health bloggers and then actual qualified nutritionists. Then there's
Speaker 1: a new term coming out called a clinical nutritionists, and
Speaker 1: then there's dietitians as well. It's very confusing. It's a
Speaker 1: bit of a mindfield. I'm not even sure if dietitians
Speaker 1: understand all the different types of nutritionness and health bloggers
Speaker 1: on the market at the moment.
Speaker 3: So I wanted to discuss this because I had an
Speaker 3: email come through and it said, I really need to help.
Speaker 3: I've been seeing a nutritionist and she described the diet
Speaker 3: that she'd been doing and it was quite extreme. It
Speaker 3: was quite damaging metabolically, and I knew exactly where she'd
Speaker 3: followed that diet, and I also knew the person who
Speaker 3: had written it was not qualified, and so I see
Speaker 3: that come through, and it does huge amounts of damage
Speaker 3: metabolically to people because of course extreme diets that are
Speaker 3: restrictive and extremely low carbohydrate, and if you've got medical
Speaker 3: conditions like polycystic oovies Inshaw resistance. It just reminded me
Speaker 3: of the fact that there are a number of people
Speaker 3: giving applied nutrition advice in mainstream media who were not qualified.
Speaker 2: So I wanted to discuss it. So I think the blurry.
Speaker 3: Area for me is, yes, dietitians are an accredited profession
Speaker 3: similar to an accountant. You can be a bookkeeper and
Speaker 3: very good at money, but you're not a registered accountant.
Speaker 3: So for me, the dietitians the registered professional. We've had
Speaker 3: the medical training, we've got a degree, we've got an association,
Speaker 3: we're answerable to. We have to do peer reviewed work,
Speaker 3: have to do continuing education, and follow a scientific model
Speaker 3: of inquiry. We can be audited, we're controlled, very similar
Speaker 3: to medical profession. The issue, nutritionally is that there are
Speaker 3: a lot of what I would describe as qualified nutritionists
Speaker 3: who have a science degree.
Speaker 2: You know, I know.
Speaker 3: Several very respected nutritionists who have been to university and
Speaker 3: studied for three four years in an area of nutrition,
Speaker 3: and certainly compared to a health coach or someone who
Speaker 3: doesn't have a science degree.
Speaker 2: They're pretty qualified. No, they're not a dietitian.
Speaker 3: And if they were writing prescriptive meal plans for someone
Speaker 3: with a medical condition, I would have concern. But if
Speaker 3: they're giving general advice, cooking healthy recipes, you know, encouraging
Speaker 3: people to eat better, you know, they have a science degree.
Speaker 3: The issue I have is that there's a growing number
Speaker 3: of clinical nutritionists doing the round and in mainstream media
Speaker 3: who don't have a science degree. And I'm calling that
Speaker 3: shouldn't be allowed, and I'm appalled in some instances that
Speaker 3: it has been allowed in television.
Speaker 2: It has been allowed in.
Speaker 3: Media because journalists who would claim to be the ones
Speaker 3: who do the research and make sure that all the
Speaker 3: data is correct, don't check the qualifications of the content
Speaker 3: that they are actively promoting to the mass population.
Speaker 2: They're basically not qualified.
Speaker 3: You know, you don't have someone who has an interest
Speaker 3: in medicine on the morning show talking about medicine, they're
Speaker 3: a doctor, and as should be the case, it should
Speaker 3: be a dietitian or at least a nutritionist who has
Speaker 3: a science degree. So the message for our listeners is
Speaker 3: we're not here to dish people and their work. But
Speaker 3: what we're saying is that if you're someone who has
Speaker 3: a medical issue, if you've got complicated weight loss, if
Speaker 3: you've got hormone issues, family history to take into account,
Speaker 3: you need to see someone who is qualified. So you
Speaker 3: need to ask do you have a science degree? Are
Speaker 3: you a registered professional? Can I claim you from a
Speaker 3: health fund? Can I claim you from Medicare? And if
Speaker 3: the answer is no, I'd be questioning if that's the
Speaker 3: right person for you, because just because a health coach
Speaker 3: looks slim and healthy, does it mean they're qualified in
Speaker 3: the science of nutrition. And when I get emails like
Speaker 3: that and I know exactly where those people have been
Speaker 3: and what diets have been doing, I just think they
Speaker 3: should shouldn't be allowed to happen. And I think that
Speaker 3: we should be more transparent. And I think if any
Speaker 3: journalists are listening, you need to make sure that if
Speaker 3: you've got nutritionists writing for your publication that they at
Speaker 3: least have a science degree, because you're accountable to the
Speaker 3: population to be giving evidence based advice, and it's a
Speaker 3: question of actual having the qualification to do so.
Speaker 2: So there's a difference.
Speaker 3: Between getting on TV being a chef cooking a chocolate
Speaker 3: cake and calling it healthy because you chuck some avocado
Speaker 3: into it, and then giving advice on who that recipe
Speaker 3: is for, whether it's good for high blood pleasure, cholesterol,
Speaker 3: and giving applied nutritional advice. So you know, journalists need
Speaker 3: to take a look at where they're getting information because
Speaker 3: they don't often do the research, and hence we've got
Speaker 3: situations where there's people in mainstream media who don't have
Speaker 3: a science degree.
Speaker 1: Yeah. I think my biggest grap is that a lot
Speaker 1: of quite uncreat nutrition is without the science degrees, like
Speaker 1: you mentioned, So they've got a certificate in nutrition, but
Speaker 1: they're not university qualified. They don't have that science background.
Speaker 1: These type of quote unquote nutritionists are very largely you
Speaker 1: need to go gluten free, you need to go dairy free,
Speaker 1: you need to go refine sugar free, and it's the
Speaker 1: same cookie cutter meal plan time and time again. No calves,
Speaker 1: no sugar, no dairy, no gluten, And it's like again
Speaker 1: and again and again, and Susie and I are just
Speaker 1: getting so frustrated seeing all of these clients, and I'm like,
Speaker 1: you can have dairy, you can have gluten, you can
Speaker 1: eat a little bit of sugar. Let's talk about your goals.
Speaker 1: You know, just because you have you know, I don't know,
Speaker 1: an autoimmune condition doesn't mean you can't have dairy. Just
Speaker 1: because you might have PCOS doesn't mean you can't have sugar.
Speaker 1: So it really nutrition needs to be personalized. And I
Speaker 1: think that's the biggest difference between a lot of nutritions
Speaker 1: and dieticians, at least the properly qualified nutritionists are that
Speaker 1: there's a lot of just cookie cutter programs out there
Speaker 1: floating around without the personalized aspects. So I was just
Speaker 1: doing a little bit of a hunt to see the
Speaker 1: different types of degrees. And I think if I'm being
Speaker 1: on a Susie, a lot of nutritionists go in thinking
Speaker 1: they do have the proper qualifications and then being told
Speaker 1: by their certificate or course or wherever they've studied that
Speaker 1: they are allowed to do what they're doing, and in all,
Speaker 1: honestly they probably shouldn't be doing it right. They shouldn't
Speaker 1: be giving people advice if you've got you know, inflammatory
Speaker 1: bout disease. You shouldn't be giving out personalized advice if
Speaker 1: you've got a condition like PCOS or like insulin resistance,
Speaker 1: because there is that medical and science based background that
Speaker 1: you need to have that knowledge. And if you've just
Speaker 1: done a tape certificate or a course, you shouldn't really
Speaker 1: be giving out this clinical advice. So I found a
Speaker 1: good article on tape courses Australia Suzi about the difference
Speaker 1: between nutritions and dietitians, and essentially it breaks it down
Speaker 1: into this quite easy to understand table where you've got
Speaker 1: a certificate or a course in nutrition versus a properly
Speaker 1: accredited dietitian, both nutritions and dietitians. As long as you've
Speaker 1: got that qualification, you're not just calling yourself a nutritionist
Speaker 1: for kicks, and you need to be very careful with
Speaker 1: that to our listeners. You need to actually make sure
Speaker 1: somebody does have a qualification. Then it's what type of qualification,
Speaker 1: Where did that come from? Have you studied science and
Speaker 1: anatomy and physiology, and you know, do you understand some
Speaker 1: basic BIOCHM practices if we're giving out that personalized advice.
Speaker 1: So in this little table that they brought up, Suzi,
Speaker 1: it says here that nutritions and dietitians can both offer
Speaker 1: basic health and wellness advice. They can both offer some
Speaker 1: weight loss advice. They can both offer meal planning advice. However,
Speaker 1: nutritionists cannot offer individualized meal plans for specific health conditions.
Speaker 1: Dietitism can. Dietitians can treat and prevent diseases. Nutritionists can't.
Speaker 1: Nutritionists cannot offer medical nutrition therapy. Dietitians can. Dietitians are
Speaker 1: properly accredited, They have to do a certain number of
Speaker 1: PD every single year, and they have to be supervised
Speaker 1: within their first few years of practice. Nutritionists don't. Dietitians
Speaker 1: will have again that supervision, that practical assessment for many
Speaker 1: years first, and will always have at the bare minimum
Speaker 1: of bachelor's degree from university to be a dietitian. Nutritionist
Speaker 1: stn't so. I think the biggest thing is that that
Speaker 1: nutritionist term is highly unregulated. But it does say in
Speaker 1: this little article that generally a nutritionists role is to
Speaker 1: help their client by providing advice and encouragement around healthy eating.
Speaker 1: They can provide and encourage healthy eating. Is this with
Speaker 1: weight management? This was weight loss goals, meal planning, giving
Speaker 1: out basic advice in life with the strange guides healthy
Speaker 1: eating and promoting general healthy advice and wellness advice. And
Speaker 1: obviously we see a lot of great nutritionalists aligned doing
Speaker 1: a lot of wonderful healthy recipes, and that's wonderful. But
Speaker 1: where the line becomes a little bit blurred, Susie, is
Speaker 1: where these guys are giving out general weight loss advice,
Speaker 1: but the client's also got pcos. They're giving out general
Speaker 1: weight loss advice, but the client's also pregnant. They're giving
Speaker 1: out general weight loss advice, but the client also has
Speaker 1: you know, quite bad IBS coupled with Crohn's disease. And
Speaker 1: that's where the lines are becoming very blared, and the
Speaker 1: general population don't really understand the difference between the qualifications.
Speaker 1: And largely media, I guess hasn't really helped us, Susie,
Speaker 1: because you and me are doing a bit of work
Speaker 1: this week with a couple of students that we had
Speaker 1: and one of the students said, Leanne and Susie, you know,
Speaker 1: we read about your a lot online, and why do
Speaker 1: you sometimes call yourselves nutritionists in the media, And I
Speaker 1: basically said to one of them, we don't call ourselves nutritions. Generally,
Speaker 1: we will always call ourselves dietitians. But if a journalist
Speaker 1: is writing an article about Susie, they might say this
Speaker 1: nutritionist tips, or about me, they might see this nutrition
Speaker 1: recommends these five foods for calcium, And that's a journalist's
Speaker 1: decision to call us nutritionists over dietitians, because all dietitians
Speaker 1: are also nutritionists, but not all nutritionists are actually dietitians,
Speaker 1: and that's where it becomes a bit harder. So I
Speaker 1: think a lot of times in the media, even if
Speaker 1: we're dietitians, were written about as nutritionists. And so I
Speaker 1: think the general population thinks that the term nutritionists is
Speaker 1: more highly qualified than dietitians, or they think that that
Speaker 1: term for some reason is broader than it even is. Like,
Speaker 1: what are your thoughts around that? Like I have noticed
Speaker 1: a lot of journals calling dietitians to nutritionists and leaving
Speaker 1: off the dietitian qualification altogether. And again, it's just more
Speaker 1: confusing for the general population.
Speaker 3: Yeah, it's interesting, it's changed I started working in television
Speaker 3: in two thousand and six and then I subsequently was
Speaker 3: on Sunrise.
Speaker 2: For twelve years now.
Speaker 3: They always preferred nutritionists in terms that they felt it
Speaker 3: was a more user friendly message, and to be honest,
Speaker 3: I didn't push it.
Speaker 2: Now in my work, I'm much.
Speaker 3: More distinct to say dietitian, and I've noticed with my
Speaker 3: headline on nine Honey on Body and Soul, they're seeming
Speaker 3: to prefer dietitian, the Dietitian's top five, the dietitians top five.
Speaker 3: So I feel that educating the media in that space,
Speaker 3: health and lifestyle journalists who you know don't necessarily have
Speaker 3: those nuances themselves. They might not have been to university
Speaker 3: themselves instead of done cadetships and journalism. So I think
Speaker 3: it's really important that they are aware that dietitian is
Speaker 3: that the real qualification. If someone's a dietitian, they should
Speaker 3: be referred to them as such and are certainly getting
Speaker 3: any kind of information buying diet books, prescriptive weight loss
Speaker 3: books if it's written by a nutritionist, so I would
Speaker 3: be very quickly checking if they've got a science degree,
Speaker 3: and if it's not written there, they probably don't have one,
Speaker 3: So just be taking it with a grain of salt.
Speaker 3: Because if you're a dietitian or qualified, or have a degree,
Speaker 3: you mention it, you talk about it because it creates
Speaker 3: that credibility. So I think just coming into diet season,
Speaker 3: which is what we call the period through summer, when
Speaker 3: there is a lot of diet books on the market
Speaker 3: and a lot of information floating around, I would really
Speaker 3: be making sure that if if you're taking that information
Speaker 3: and using it, I would be checking that if it
Speaker 3: is a nutritionist, even if they write clinical nutritionists, it
Speaker 3: actually doesn't mean anything you can use that term freely.
Speaker 3: You want to make sure there is a science degree there.
Speaker 3: And if they don't mention it, I guarantee lea and
Speaker 3: they don't have one. So I'd be really taking the
Speaker 3: information with a grain of salt.
Speaker 1: And I think the most important thing as well, just
Speaker 1: to double check when you are seeing a professional is
Speaker 1: to us if they're insured. Like that would be the
Speaker 1: biggest red flag for me. If you're seeing somebody and
Speaker 1: they're giving you a prescriptive nutrition plan, they're actively cutting
Speaker 1: out food groups or saying to you can't have dairy,
Speaker 1: it's inflammatory, it's bad. You can't have this, you can't
Speaker 1: have that. Ask if they have insurance, because if they
Speaker 1: don't have insurance, that is a scary thing because if
Speaker 1: anything were to happen to you or you know, your
Speaker 1: house took a backward step because you're following this advice
Speaker 1: room of a professional or quote unquote professional who isn't
Speaker 1: actually qualified. The saddest part is that's on you because
Speaker 1: you didn't do your research. You didn't check. There's nobody,
Speaker 1: there's no governing body to pull these people up. You
Speaker 1: can't do you register them. They will never register in
Speaker 1: the first place. Then I've had a qualification to take away.
Speaker 3: Or as a real life thing, the client who messaged
Speaker 3: me to say that she's been doing this diet, it's
Speaker 3: played habit with a metabolism. Now she can't get weighed off.
Speaker 3: She's you know, depleted. You have physically damaged your body
Speaker 3: because of doing a diet that was overly restrictive and
Speaker 3: inappropriate for you. You need massive diet rehab. And I
Speaker 3: just went, oh, ok, that is too much for me
Speaker 3: because I know the diet she's been on and I
Speaker 3: know the work that will be required to shift that metabolism.
Speaker 3: After following such a restrictive diet for so long, so
Speaker 3: you know, beware because it can be actually damaging physiologically,
Speaker 3: particularly if you've got some of those hormonal conditions or
Speaker 3: they haven't been diagnosed, because that non qualified person actually
Speaker 3: hasn't picked up on that, because they're not looking for
Speaker 3: those medical indicators as we would be, all rightly. And
Speaker 3: hopefully that's helpful to our listeners because I know a
Speaker 3: lot of people are, you know, getting advice or following nutrition,
Speaker 3: and I hopefully it encourages you to look up that
Speaker 3: background of people that perhaps you're following. But moving a
Speaker 3: different note, I was listening to a Gabby Bernstein pod.
Speaker 1: Now.
Speaker 3: Gammy Bernstein is sort of a self help guru. She's
Speaker 3: been around for many, many years. She has a lot
Speaker 3: of stuff around manifesting. She again is not scientifically qualified
Speaker 3: and clearly states so, but she often has experts on
Speaker 3: and she was talking about an expert she interviewed who
Speaker 3: was a medical doctor, and he they were talking about
Speaker 3: reframing the idea of treats because she said, in life
Speaker 3: often we're looking to treat ourselves and whether that's a
Speaker 3: shopping spree or getting a massage, or often, and we
Speaker 3: talk about this tou lean treating yourself with a food,
Speaker 3: you know, perhaps after you have had a big day
Speaker 3: or once a week, or there's this idea of a treat.
Speaker 3: And the discussion on the podcast was around if it's
Speaker 3: doing damage to your body, it's not a treat. So
Speaker 3: if your idea of a treat is holing into a
Speaker 3: big piece of cake or a process food, or a
Speaker 3: fast food meal or even you know, confectionery ice cream
Speaker 3: at the end of a long day, if it's ultra
Speaker 3: process food, we really need to re.
Speaker 2: Examine our idea of a treat.
Speaker 3: And I thought Leanne straight away, this is something and
Speaker 3: this is a good example of why dietitians professional because
Speaker 3: we sort of constantly evaluating our work and considering it scientifically.
Speaker 2: And I thought, that is true.
Speaker 3: I need to be much clearer with clients when I'm
Speaker 3: suggesting that they might have a treat, to make sure
Speaker 3: that it doesn't translate into a treat that's crap quality food.
Speaker 3: So when I'm thinking crap quality food, I'm thinking blocks
Speaker 3: of commercial chocolate that's filled with confectionery.
Speaker 2: I'm thinking fast food.
Speaker 3: I'm thinking, you know, process biscuits, I'm thinking process ice
Speaker 3: creams where you look at the ingredient list and it's
Speaker 3: a mile long and it's ultimately lean, an ultra process food.
Speaker 3: And I think I too, and probably both of us,
Speaker 3: we need to be clearer that when we say a
Speaker 3: treat or sort of have something that you're soul food,
Speaker 3: that we are talking about ideally good quality soul foods. So,
Speaker 3: for example, you're going to be much better to have
Speaker 3: a couple of squares of eighty five percent linch chocolate
Speaker 3: than you are to have a few squares of Marvelous Creations.
Speaker 3: And the difference is that Marvelous Creations is pack full
Speaker 3: of color, flavor, confectionery, chocolate, lollies, many many ingredients, compared
Speaker 3: to say a couple of box of a high quality
Speaker 3: dark chocolate that's only got two or three or in
Speaker 3: the case of ice cream. And we're both guilty of this,
Speaker 3: if it's less than one hundred calories, we say it's
Speaker 3: all right. Whereas you're much better to have, say a
Speaker 3: twisted frozen yogurt, which is a very clean ingredient list
Speaker 3: and far less processed than some of the mainstream kind
Speaker 3: of brands and outlets that have got colors and flavors
Speaker 3: and a really long ingredient list. So I just wanted
Speaker 3: to clarify that and think, you know, I agreed with
Speaker 3: that message. Putting poor quality food into your body is
Speaker 3: not a treat, And I think when we reframe that
Speaker 3: and make sure that the treats we're choosing are the
Speaker 3: highest quality possible nutritionally, that's a much better message than
Speaker 3: to say, oh, well, you can have macas once a
Speaker 3: week because it's a treat and you deserve it.
Speaker 1: Yeah. I agree, But also I guess I'm going to
Speaker 1: be a little bit because.
Speaker 3: I think you're thinking of those ice the col's ice
Speaker 3: greeno ones.
Speaker 1: No, no, no, I'm just trying to say that. What
Speaker 1: I generally say to my clients is if you truly
Speaker 1: love something, I don't care if it's cabarery, marble, whatever.
Speaker 1: I don't care if it's got a bit of artificial
Speaker 1: colors or whatnot in I don't care if it's not
Speaker 1: clean food. If you truly truly love something, and I
Speaker 1: mean love like it would be on your top ten
Speaker 1: foods if you were going to die tomorrow, and you
Speaker 1: could have five to ten foods, and that was the
Speaker 1: last five to ten foods you ever eat, those sorts
Speaker 1: of things would be on there right. And I think
Speaker 1: where the lines get blurred are we think that we
Speaker 1: like treats, and we do like treats. But I'm when
Speaker 1: I say to my clients, are soult food, it's something
Speaker 1: you truly truly love. You don't like because I like
Speaker 1: a chicken salad, but I also like a lot of biscuits.
Speaker 1: But I don't eat a lot of biscuits because one
Speaker 1: is good for me the chicken salad, and one is
Speaker 1: not so great for me. Majority of biscuits. So if
Speaker 1: I'm going to put something into my body, like you said,
Speaker 1: I have to truly truly love it, not just like it.
Speaker 1: And I think where most people go wrong. And this
Speaker 1: is what I try to teach some of my clients
Speaker 1: Susie around. There's that balance between healing your relationship with
Speaker 1: food generally truly enjoying foods that you love, and leaving
Speaker 1: the foods that you like on the table because we're
Speaker 1: putting too many things that we just like. The bowl
Speaker 1: of chocolates in the office, the banana bread somebody bake
Speaker 1: that something we had at our mother in law's house,
Speaker 1: nibbling off the kids plates. We like a lot of
Speaker 1: that stuff. So I'm in agree. And Susie, when you
Speaker 1: say that poor quality treats with terrible ingredients, if you
Speaker 1: just like them, leave them alone, because you're just putting
Speaker 1: crap in your body. You can either put that in
Speaker 1: the bin or you can put it in your body.
Speaker 1: It's crap food. But if you truly truly love it,
Speaker 1: if you truly loved twisties like they were, like, if
Speaker 1: I had one last day on Earth, I would have
Speaker 1: a bag of twisties because I absolutely joking. No, I'm
Speaker 1: not joking. I would actually be okay with clients occasionally. No,
Speaker 1: I don't like twist it's I love twisties. I would
Speaker 1: be okay with them eating them. It was just a
Speaker 1: random thing, just twisties. Yeah, I don't love them, but
Speaker 1: they're not my thing. But for some of my clients
Speaker 1: they are, and I'm okay. I'm like, okay, cool, we
Speaker 1: can have them. That's cool. We'll work them into your
Speaker 1: meal plans. But if they're like, look, I like twisties.
Speaker 1: My kids have them all the time, they're in the house,
Speaker 1: but I don't love them, love them, I'll be like,
Speaker 1: leave them alone. Put the twisties back in the cupboard.
Speaker 1: We're not working them into the meal plan. They're not
Speaker 1: good for you, We're not got to do it. So
Speaker 1: I think it's that blurry line between I like it
Speaker 1: versus I love it, And you have to truly love
Speaker 1: what you're eating if it's not actually good for you.
Speaker 1: And let's be honest, there's that blurred line between healing
Speaker 1: our relationship with food, achieving fat loss, and also achieving help.
Speaker 1: And they're three separate components, but they can kind of
Speaker 1: work together. But you have to be very clear on
Speaker 1: the foods that you truly love and the others that
Speaker 1: you just like and leave them alone. Because the majority
Speaker 1: of the treats that we like that are good for us,
Speaker 1: like I say, ninety percent of them have crap quality
Speaker 1: ingredients in there. So you can do what Zusie suggested
Speaker 1: and choose better quality types, and certainly from a health perspective,
Speaker 1: that's much better. But in my experience, if you truly
Speaker 1: love something, cutting it out all together just because it
Speaker 1: has terrible ingredients can often cause you to then go
Speaker 1: and overeat it later on. But it's a fine balancing
Speaker 1: app But I think too many of us are just
Speaker 1: eating too much of the crap tweats that we like
Speaker 1: because they're available and they're around, versus the fact that
Speaker 1: we truly love them.
Speaker 3: Yeah, And I think though, we do need to be
Speaker 3: very clear that when it's really poor quality processed food,
Speaker 3: Like I've just had a look at the ingredient list
Speaker 3: of Twisties, it's refined cereal, vegetable oil, cheese powder, MSG. Like,
Speaker 3: we need to be clear though and call out ultra
Speaker 3: process ultimate crap food, like as I said, I've just
Speaker 3: done a review on say, Burger King, KFC Machers, like
Speaker 3: even I was horrified at the what's in these meals?
Speaker 3: So I think, you know, yes, it's a treat, but
Speaker 3: let's be also clear that it's not good for the body.
Speaker 3: That I think that's the message that this doctor was saying.
Speaker 3: We're relating it as a treat as in something positive,
Speaker 3: but we've got to be very clear that in the
Speaker 3: case of those ultra process foods. So the ingredient lists
Speaker 3: a mile long with lollies and flavor enhancers and fast food,
Speaker 3: is it really a treat when ultimately it's doing damage
Speaker 3: to the body. And I think think that is a
Speaker 3: worth and I will certainly in my own communications be
Speaker 3: clearer with clients to say, look, yes you've got some
Speaker 3: extra calories to play with with something you enjoy, but.
Speaker 2: These are the better options.
Speaker 3: So you're one hundred percent better to have the ninety
Speaker 3: percent dark chocolate then the other type of chocolate that's
Speaker 3: heavily processed. So I just I thought it was an
Speaker 3: interesting discussion because if you were saying to people that
Speaker 3: cakes a treat, but it's actually full of process crap,
Speaker 3: it's not good for you, I think it starts to
Speaker 3: take the emotion away from a treat to actually saying
Speaker 3: that is just not good for my body.
Speaker 1: Yeah, I agree. I think it's important to recognize. But
Speaker 1: I also think that mindful eating has a huge element
Speaker 1: here because take the Twistis for example, say I had
Speaker 1: ten clients that were like, I love Twistis. If I
Speaker 1: truly got them to sit down and eat it mindfully
Speaker 1: and actually taste it, I would say nine out of
Speaker 1: ten of those people would actually turn away and go,
Speaker 1: you know what, They weren't actually as good as what
Speaker 1: they thought in their head. It feels like such a treat,
Speaker 1: but when you sit down and you truly savor and
Speaker 1: enjoy that food and eat it mindfully. What is a
Speaker 1: twisty It's just a dry flavor, cheese tasting thing at
Speaker 1: the end of the day.
Speaker 2: Now that's fast food as well. That's fast food. It
Speaker 2: doesn't even taste good exactly.
Speaker 1: So I think mindful eating has a huge element to
Speaker 1: play here, And I think a lot of us aren't
Speaker 1: eating treats mindfully. We're not really tasting them. The idea
Speaker 1: of them is far more satisfying than the actual eating
Speaker 1: element of that treat. So even though I'm saying that yes,
Speaker 1: if that's something that you love, absolutely, I allow my
Speaker 1: clients to have it. At the end of the day,
Speaker 1: most of them turn around to me after we've gone
Speaker 1: through what is mindful eating, we've practiced it a few times,
Speaker 1: A lot of them turn around to me, Susie and go,
Speaker 1: I don't need that sol food on my list anymore.
Speaker 1: Like a lot of clients, the list of self foods
Speaker 1: that they send me when they first start working with
Speaker 1: me is very different to the list of soult foods
Speaker 1: they send me the end, once they've gone through a
Speaker 1: lot of the practices of mindful eating. So I think
Speaker 1: that that mindful eating element has a huge component here,
Speaker 1: But I hear what you're saying. I agree. I think
Speaker 1: that we're putting far more of this ultra process food
Speaker 1: into our body than we need to. But I think
Speaker 1: we actually need to just start tasting our food and
Speaker 1: recognizing is that something that I truly love? Is this
Speaker 1: actually a treat for me? Or do I think it's
Speaker 1: more of a treat that it actually tastes like? Does
Speaker 1: it actually taste like something that's incredible, amazing, like a
Speaker 1: fine cuisine type meal, or is it something I'm just
Speaker 1: shoveling in because I'm stressed and I'm sad, and I've
Speaker 1: had a bad day and I'm looking to treat myself
Speaker 1: in that way. Is it more of a treat in
Speaker 1: my head? Or is it actual treat to my palette?
Speaker 1: Because I think so many of these things aren't actually
Speaker 1: as good at tasting as what we think they are
Speaker 1: on our head.
Speaker 2: Very true, good summary.
Speaker 1: All right, Well, moving on to our listener question of
Speaker 1: the week, we talk about salt Susie. So, the guidelines
Speaker 1: in Australia, and I imagine they're very similar around the world.
Speaker 1: Ustralian and New Zealand governments actually recommend that healthy adults
Speaker 1: eat no more than two thousand milligrams of sodium per day.
Speaker 1: You think, oh, two thousand milligrams. That sounds like so much,
Speaker 1: But oh my goodness, Susie, let's break it down because
Speaker 1: it's really not that much. It's about it's about a
Speaker 1: teaspoon of salt altogether. Isn't it like, it's not really
Speaker 1: that much at all.
Speaker 2: No, it's not much.
Speaker 3: And I think the things that stand out to me
Speaker 3: and why I wanted to discuss it, because this was
Speaker 3: question that came through on the podcast Instagram, was there's
Speaker 3: kind of middle ground, you know, in terms of foods
Speaker 3: that say have four six hundred eight hundred if it's
Speaker 3: a process food with a sauce. But then there's a
Speaker 3: whole whack of meals and foods that have got close
Speaker 3: to two thousand milligrams per serves in a single meal,
Speaker 3: So things like presseudo straight away, extremely high bacon sausages,
Speaker 3: and then any kind of cuisine because chefs just throw
Speaker 3: so much salt. If you saw how much salt went
Speaker 3: into your food at a restaurant, it wouldn't surprise you
Speaker 3: what tastes so good.
Speaker 2: They just have buckets of it.
Speaker 3: So any fast food meal Deal's got more than your
Speaker 3: entire daily requirement, as does Mexican Guzman and Gomez, tex
Speaker 3: mex As. Does any Chicken Place KFC, red Rooster, any
Speaker 3: kind of fast food meal, Burger King macas KFC, They've
Speaker 3: got like three up to you know, four thousand milligrams
Speaker 3: of sodium perserve. So it's just good to be aware
Speaker 3: and you have a quick look on the label. I
Speaker 3: look for one sort of sort of less than six
Speaker 3: hundred milligrams per serve as a rough eye. A low
Speaker 3: sodium food's got less than three hundred milligrams per serve,
Speaker 3: So we do need some, but I think as soon
Speaker 3: as you target those old really high foods. Another really
Speaker 3: high one lean is two minute noodles. The sachet has
Speaker 3: got more than almost two thousand milligrams per serve, which
Speaker 3: is why it's not a great snack for kids. So
Speaker 3: that's kind of the handful of foods that come up
Speaker 3: as being mega high. So just be careful of prosudo
Speaker 3: if you selt sensitive going into the holidays. Smoke salmon's
Speaker 3: kind of middle ground in terms of amounts. It's higher
Speaker 3: than say fresh salmon, of course, but it's yeah, the
Speaker 3: process meets the fast food meals.
Speaker 2: The two minute noodle.
Speaker 3: Sachets are particularly high, coming in at that two thousand
Speaker 3: per serve. And I recently reviewed like a pre made
Speaker 3: meal in a pouch, but I couldn't endorse it because
Speaker 3: it was over one thousand milligrams per serve. So as
Speaker 3: soon as any process foods over one thousand, I put
Speaker 3: it back down.
Speaker 2: It's way too high.
Speaker 3: So just good to be aware, particularly if you do
Speaker 3: have high blood pressure and you're mindful of sodium, because yeah,
Speaker 3: over time, Australians have about two and a half times
Speaker 3: the recommended intake per day of sodium, so we have
Speaker 3: huge amounts and there's some food it's just to be
Speaker 3: mindful of.
Speaker 2: But yeah, less in the supermarket.
Speaker 3: Definitely less than a thousand milligrams per serve and sort
Speaker 3: of around six Hundred's a pretty good amount if you're
Speaker 3: having a processed food. Oh, I know, Land soy sauce.
Speaker 1: Yeah, any Asian type cuisine.
Speaker 3: HOistin fish sauce, any Asian sauce. That's why when I'm
Speaker 3: cooking Asian cuisine at home, I only ever use one sauce.
Speaker 3: I never combined too, because it just bumps it up
Speaker 3: so much and I get salt reduced soy too can
Speaker 3: help reduce it.
Speaker 1: That's a good one. Yeah, because a typical tablespan of
Speaker 1: normal soy sauce is about eight hundred milligrams, are low
Speaker 1: salt soy sauces around sort of five to six hundred,
Speaker 1: So it definitely makes it dend. I must say I'm
Speaker 1: not overly concerned about salt for my healthy adult clients. Obviously,
Speaker 1: if they've got issues with blood pressure or heart disease,
Speaker 1: and obviously I'm more concerned. But for my healthy guys
Speaker 1: who just want to kind of optimize god health lose
Speaker 1: a bit of weight, I'm not overly concerned. But like
Speaker 1: you said, there are some heavy hitters out there, Like
Speaker 1: I just googled a typical big mac meal, Like we're
Speaker 1: talking nearly fifteen hundred milligrams of sodium between the burger
Speaker 1: and the fries. Pre made soups on the market, the
Speaker 1: better ones are six hundred milligrams. The higher ones are
Speaker 1: on thy twelve hundred grams a day, and when you
Speaker 1: think the whole amount for the day is only two
Speaker 1: thousand milligrams. Anything that comes in a packet, whether it's
Speaker 1: a cereal, a bread, a sauce, it's going to have
Speaker 1: added sodium in it, even if you can't taste it.
Speaker 1: And there's a reason why I always say to my
Speaker 1: clients if they ever go out for a meal, even
Speaker 1: if it's a healthy type meal, like we might go
Speaker 1: and have some I don't know, like a Vietnamese rice
Speaker 1: chicken salad bowl or something, but because they use the
Speaker 1: fish sauce and the soy sauces flavor, always said to
Speaker 1: my clients, whatever you do, do not jump on the
Speaker 1: scale the next day after you have a meal out,
Speaker 1: because it will be an inflated number on the scale
Speaker 1: because the sodium retains water in your body. And David
Speaker 1: and I just had dumplings last night, Susie, you've got
Speaker 1: us hooked on dumplings. And I added a bit of
Speaker 1: soy in my stir fried greens and I couldn't get
Speaker 1: my wedding ring on this morning. I was like, oh
Speaker 1: my goodness. So whenever you're feeling a little bit puffy,
Speaker 1: or your rings aren't fitting properly, or your face is
Speaker 1: a bit puffy, it's probably due to the excess amount
Speaker 1: of sodium. So there's definitely some heavy hitters. But reading
Speaker 1: those labels are really really needed when you're going through
Speaker 1: the supermarket products because when you think about two thousand
Speaker 1: milligrams a day, even if you don't add salt to
Speaker 1: your meals, you know, even if you're not cracking the
Speaker 1: salt on top of your here let lunch or dinner,
Speaker 1: you're still getting in a large amount through a lot
Speaker 1: of the packaged products, and a lot of things people
Speaker 1: don't really realize. Breads, cereals, sauces, pre made meals, heat
Speaker 1: up meals. I love some of those preheat soup options
Speaker 1: sous you. Particularly just after we had Tilly a couple
Speaker 1: of months ago. It was winter, it was quite cool,
Speaker 1: and we're using a lot of those sort of heat
Speaker 1: up meals soups during winter for our lunches as well,
Speaker 1: just because neither of us had time to cook. So
Speaker 1: you've just got to be a little bit aware of that,
Speaker 1: and particularly if your goal is weight loss, knowing that
Speaker 1: sodium does impact the scale because it kind of acts
Speaker 1: like a sponge. It helps to retain water in your body.
Speaker 1: So if you've had a huge, heavily high salt type
Speaker 1: of meal, you are probably going to weigh a little
Speaker 1: bit heavier on the scale the next day. It does
Speaker 1: tend to influence scale wait quite a bit as well.
Speaker 2: It doesn't.
Speaker 3: I just I know for sort of healthy, active people,
Speaker 3: and even I don't pay a huge amount of attention
Speaker 3: to salt. But I certainly with my females in their
Speaker 3: forties and fifties who have any kind of pro inflammatory
Speaker 3: disorder or joint pain, I would really pay attention to
Speaker 3: your sodium because it will have a massive impact on
Speaker 3: reducing inflammation and puffiness in your body and you will
Speaker 3: feel much better. So if you're one of those people
Speaker 3: who have joint pain, you know you're inflamed, certainly you're
Speaker 3: the group who I would be paying a bit more
Speaker 3: attention to it. And another buffer for that is some
Speaker 3: beech stroot juice. It's a very nice buffer for sodium
Speaker 3: in the diet, So a little bit of that in
Speaker 3: the morning. But yes, for that group of people, I'd
Speaker 3: be a bit more salt aware because you'll notice a
Speaker 3: lot less joint pain if you keep the salt in
Speaker 3: the fluid load down in your diet.
Speaker 1: Wonderful. All right, Well, that brings us to the end
Speaker 1: of the nutrition couch potty for another Sunday, don't forget
Speaker 1: to check out our website. We've got our two webinars
Speaker 1: that we recently did, Hack Your Hormones and y Weight,
Speaker 1: which is all about the psychology and wait Less. They're
Speaker 1: available at the nutritioncouch dot com under the shop page.
Speaker 1: And we will catch you guys next week for our
Speaker 1: midweek motivational episode.
Speaker 2: Have a great week.