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Speaker 1: It's a sturfry, something on high rotation in your household. Well,

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Speaker 1: because I'm a half Ossi, half Malaysian, it certainly is

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Speaker 1: in my household. But I do like to make my

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Speaker 1: sturfry sauces from scratch. But I get it for all

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Speaker 1: a little time for these days. So we've hunted through

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Speaker 1: the supermarket to find you the best stir fried sauces.

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Speaker 1: Hi I'm Leanne Wood. Hi am Suzie Burrow, and there's

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Speaker 1: two of the stays leading dieticians. We bring you the

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Speaker 1: Nutrition Counch Product Review, a weekly chat on new products

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Speaker 1: and old favorites that you can find right here in

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Speaker 1: our Aussie supermarkets. So, Susie, I actually don't know if

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Speaker 1: you're a massive stirfry lover or not.

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Speaker 2: Oh so much to learn about each other. Leanne for

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Speaker 2: my sturfry habits. Now, I like a stirfry, But when

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Speaker 2: I was growing up in the nineties, hokin noodles were

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Speaker 2: all the go and literally every week we would have

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Speaker 2: a hokin noodle stirfry. So I literally am a little

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Speaker 2: bit traumatized. So it's not something that I routinely cook

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Speaker 2: at home myself. It's not that I don't like it.

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Speaker 2: It's more that I don't sort of go to using

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Speaker 2: a lot of sauces with things. But if I'm doing

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Speaker 2: any kind of fish or sort of chicken, I will

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Speaker 2: always sort of put a little bit of soy through

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Speaker 2: the veggies. But that's it. The only source I've got

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Speaker 2: in my fridge is soy sauce. I don't use a

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Speaker 2: huge number of them. Or if I was making a

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Speaker 2: sanchoi bow, i'd use a hOistin as well. And I

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Speaker 2: think I mentioned this before. I because I don't really

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Speaker 2: go and use a huge amount of sauces, I often

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Speaker 2: will not go down the aisle and recently I did

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Speaker 2: a trolley on sauces and I almost had a heart

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Speaker 2: attack with how many there are, Like there's literally a

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Speaker 2: whole aisle of sources, so someone's eating them. So I

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Speaker 2: think that even though it's not really my sort of thing,

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Speaker 2: even though I don't mind the flavor, it's just not

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Speaker 2: something I'm buying a lot of. I think that a

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Speaker 2: lot of our listeners will find this really fascinating because,

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Speaker 2: as I said, when I saw how many sauces they

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Speaker 2: were in the aisles, obviously someone's buying them. So this

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Speaker 2: is really useful, and even just having a scan, I'm

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Speaker 2: learning a lot from this. So I think a lot

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Speaker 2: of our listeners will really enjoy this session.

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Speaker 1: I agree, and so I stiff bray something that's an

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Speaker 1: easy way to get in extra veggies as well. Just

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Speaker 1: rotate through the different protein sources. You can do chicken

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Speaker 1: one week, you can do tofu, you can do a

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Speaker 1: salmon stir fry. I just think it's a really versatile

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Speaker 1: dinner meal that should be on high rotation in most

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Speaker 1: households because it is a really nice balanced way to

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Speaker 1: get in a good mix of some lean protein, a

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Speaker 1: good serve of carbohydrate. You could do rice, you could

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Speaker 1: do noodle, you could do quinoa. You can rotate up

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Speaker 1: your carbohydrate portion, and then of course you can change

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Speaker 1: up your sources as well. So the first one we've

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Speaker 1: gone with and shout out to one of our girls, Amy,

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Speaker 1: who's been helping us pull together some products as well.

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Speaker 1: She's done an amazing job this week finding us some

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Speaker 1: stir fry sauces, and the first one we've got is

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Speaker 1: the Lee coome Key sauce. It's a sturfry Hoisen version

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Speaker 1: that we've chosen. So this is a traditional what I

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Speaker 1: would call a very traditional Asian brand, so you'd find

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Speaker 1: it in sort of the Asian section of the supermarket.

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Speaker 1: And this is something that I would think, you know what,

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Speaker 1: this is a great choice because I'm getting that sort

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Speaker 1: of authentic stir fry taste. So we're going to compare

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Speaker 1: these sources via one hundred grands today, so we're comparing

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Speaker 1: sort of very similar, very similar.

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Speaker 3: But let's start with.

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Speaker 1: The ingredient list today, Susie. So this one is at

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Speaker 1: Colson Wollas retails for three dollars eighty for two hundred

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Speaker 1: and sixty grams. It's not an overly large bottle. And

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Speaker 1: when you look at the ingredient list, sugar is the

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Speaker 1: first ingredient, which we do not want in any product,

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Speaker 1: followed by water, followed by fermented soy bean paste, which

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Speaker 1: is made up of water, salt, soy beans, and wheat flour.

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Speaker 1: Then we've got salt. Then we've got sweet potato powder.

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Speaker 1: We've got some colors one fifty A and one two nine,

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Speaker 1: so they've changed up the color of that to obviously

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Speaker 1: make it a little bit more aesthetically pleasing. We've got

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Speaker 1: some modified corn starch, which I would think would be

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Speaker 1: a thickener, some sesame paste, some dehydrated garlic spices, salted

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Speaker 1: chili peppers, and lastly some acidity regulators. So of course

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Speaker 1: a couple of big hitter allergens in there, sesame, soy, soybeans,

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Speaker 1: and wheat. And it is a product of China, so

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Speaker 1: it's not something that is a strain mate. Now a

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Speaker 1: serving size of this is twenty gram so it's roughly

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Speaker 1: kind of a tablespoon. I would say that most people

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Speaker 1: would use far, far, far more than that when they're

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Speaker 1: actually making a stuff ry. But let's go through the

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Speaker 1: nutrition per hundred grams. So we've got one thousand kilo dules,

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Speaker 1: so it's not something that's light or low calorie by

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Speaker 1: any means. It's about two hundred and fifty calories, one

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Speaker 1: point six grams of protein, which we would expect. We're

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Speaker 1: not really looking for protein, and something like a sturf

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Speaker 1: fry sauce two grams of fat would less than one

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Speaker 1: gram of that being saturated, so that's good fat mix.

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Speaker 1: Now this is a KICKASUSI. We've got fifty two point

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Speaker 1: three grams of carbohydrate, with forty nine point seven grams

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Speaker 1: of that being sugar. That is a massive whack of sugar.

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Speaker 1: And I appreciate that the serving size is twenty grams

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Speaker 1: and we're reading the one hundred gram panel and per

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Speaker 1: serving size is nine point nine grams, so nearly ten

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Speaker 1: grams of sugar. But I would say that most people

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Speaker 1: would have a hard time sticking if you're making a

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Speaker 1: stir fry to just twenty grams four point seven grams

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Speaker 1: of dietary fiber in there, which is good, and I

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Speaker 1: think a lot of that comes from the fermented soybean

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Speaker 1: paste and a little bit of that sweet potato powder.

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Speaker 1: And this sodium is a good whack two thy five

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Speaker 1: hundred and sixty milligrams, and if you looked at the

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Speaker 1: per serving size, five hundred and ten milligra, so that

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Speaker 1: sodium per one hundred grams is more than your entire

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Speaker 1: daily limits should be.

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Speaker 2: Ohly, and I'm horrified. I'm absolutely horrified. I don't think

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Speaker 2: I've ever seen so much sugar in a product. When

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Speaker 2: you just send it to me, I was like, what

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Speaker 2: do you mean, it's fifty percent sugar? And you know,

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Speaker 2: you look at the ingredient list. If the first ingredient

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Speaker 2: sugar on a saltce. It's not looking good. It's it's terrific.

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Speaker 2: The only thing that would make it worse is if

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Speaker 2: it had MSG. That would really upset me. But you

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Speaker 2: know it's a post context, so a tablespoon, which is

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Speaker 2: hardly anything. Like if you're making a pretty coated stur fry,

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Speaker 2: you'll probably use close to one hundred MIL for four

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Speaker 2: people at least I would say at least so twenty

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Speaker 2: a tablespoons nothing, So it's almost got two teaspoons of

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Speaker 2: sugar per tablespoon. Like it's just loaded. Like I'm absolutely horrified.

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Speaker 1: Most people would use a quarter of a cup at

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Speaker 1: a minimum of sauce in a.

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Speaker 3: Stuff, right, Oh shocking.

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Speaker 2: And you know this, the Asian sauces are salty in general,

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Speaker 2: So do you have to be a little bit careful,

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Speaker 2: particularly if you've got high blood pressure or sensitive to salt.

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Speaker 3: We do expect that.

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Speaker 2: That's why after you've had a big Chinese meal, sometimes

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Speaker 2: the next day you'll be heavier or carry some fluid

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Speaker 2: because the salt in the food that's across all of

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Speaker 2: the ingredients and sauces will retain extra fluid in your body.

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Speaker 3: Or while you wake up at two am, really.

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Speaker 2: Thirsty and perhaps when you've had a big Asian meal

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Speaker 2: or even pizza and foods that are also really high

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Speaker 2: in salt. But yeah, I just am horrified with the

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Speaker 2: volume of sugar. So that's a very simple take on message.

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Speaker 2: If you see the first ingredient of sugar on a sauce,

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Speaker 2: I'd run a mile. There's nothing good I can say.

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Speaker 2: I'd give it like one. I can't even give it

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Speaker 2: a score. Sorry, right, well, so.

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Speaker 1: Stay away from this one.

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Speaker 3: This isn't home.

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Speaker 1: But I'm even quite hoarified at the sodium. Like, yes,

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Speaker 1: we would expect an Asian sauce to be hind salt,

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Speaker 1: I agree with that, but this is this is higher

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Speaker 1: than I would absolutely be ever recommending from my clients,

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Speaker 1: regardless if they had issues with their cardiacalp or blood pressure.

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Speaker 3: I just wouldn't.

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Speaker 1: I wouldn't be touching this with a ten foot pole.

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Speaker 1: So next one, it's a pretty good one. It's a

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Speaker 1: little bit more punk packed susy. Process is the Lee

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Speaker 1: Comcute sauce. This one is the Celebrate Health, which traditionally

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Speaker 1: I think is quite a nice brand. It can be

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Speaker 1: a little bit more expensive, but compared to the Lee

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Speaker 1: Coumkey sauce, which is three dollars eighty at woolwors. This

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Speaker 1: one three dollars fifty at coal, so not you know,

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Speaker 1: it's not breaking the bank, so Celebrate Health brand. It's

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Speaker 1: the peanut free sat stir fries. So I think this

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Speaker 1: is an interesting one with Little Meal and her little

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Speaker 1: peanut and sesame allergies, So this one I could you know,

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Speaker 1: potentially buy for her, which would be nice. So you've

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Speaker 1: got a pack of one hundred and seventy five grams

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Speaker 1: for the little pack for the packet, and a serving

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Speaker 1: size is forty four grams, so that's probably a little

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Speaker 1: bit more realistic compared to the Lee coum Key, which

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Speaker 1: is only twenty grams, but we'll compare viae hundred grams.

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Speaker 1: We'll go through the ingredient list first, So we start

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Speaker 1: with water, which is a nice sign, followed by onion

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Speaker 1: and coconut milk. Then we've got some apple juice concentrates,

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Speaker 1: so that's probably adding you know, that's a I would say,

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Speaker 1: quote unquote a cleaner version of sugar, so it's still

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Speaker 1: adding sugar in there, but you're getting it from a

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Speaker 1: quote unquote natural sauce you've got some sunflower kernel, some

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Speaker 1: corn starch as a thickener, some gluten free soy sauce

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Speaker 1: which does contain soy spices tamoroid concentrate, so that's again

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Speaker 1: it's making this product gluten fruit so tamoid, not soy sauce.

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Speaker 1: You've got some pink Himalayan salt, some dehydrated garlic, some

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Speaker 1: food acid, some vegetable gum as a little bit of thickener,

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Speaker 1: and some natural flavors as well. So overall, probably I

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Speaker 1: would say a better ingredient list in this one. And

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Speaker 1: we go through the nutritionals. Per hundred grams, we've got

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Speaker 1: two hundred and eighty eight kilo jeels per hundred gram

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Speaker 1: so that's what compared to the lecome key was one

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Speaker 1: thousand kilojeels per hundred grams. This one's two hundred and

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Speaker 1: eighty eight, so it's significantly less from an energy density perspective.

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Speaker 1: One point four grams of protein, two point eight grams

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Speaker 1: of fat, with one point one of that being saturated fat,

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Speaker 1: and that's coming from the coconut milk, which is adding

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Speaker 1: in a little bit more fat and a little bit

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Speaker 1: more saturated fat. But per hundred grams is still a

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Speaker 1: very low amount. Now we've got nine grams of total carbohydrate,

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Speaker 1: was four point seven grams of that being sugar. Coumky

200
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Speaker 1: Hoisten sauce was forty nine point seven grams of sugar

201
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Speaker 1: per hundred grams. This Celebrate Health peanut free sate sauce

202
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Speaker 1: is four point seven sugars per hundred grams, which is

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Speaker 1: far far more acceptable. And the sodium is four hundred

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Speaker 1: and twenty three milligrams compared to two thousand and five

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Speaker 1: hundred in the Leecomki one, so a lot low in

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Speaker 1: sodium and a lot lower in sugar. So this would

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Speaker 1: absolutely be the preference of the two. But I actually

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Speaker 1: think it's a pretty well rounded product. But I like

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Speaker 1: the fact that they've taken people's allergens into consideration, because

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Speaker 1: let's be honest, peanut allergies are one of the top allergies,

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Speaker 1: particularly for children in Australia. So this is a nice

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Speaker 1: meal that you can make. It's not too spicy, hopefully

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Speaker 1: the kids and adults can enjoy it as well. It's

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Speaker 1: you know, mum or Dad's making one meal for the family,

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Speaker 1: not three or four separate meals. So I don't mind

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Speaker 1: this product, Susie. Actually I actually quite like it.

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Speaker 2: It's actually one of the best sate pre mixed stirfry

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Speaker 2: sources I've ever seen. You know, if I'm making a

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Speaker 2: start at home, I'll probably use one hundred percent peanut

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Speaker 2: butter and go from there. But for busy people on

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Speaker 2: the run who are looking also specifically for low carb,

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Speaker 2: low sugar, it's relatively low in sodium. I think it's

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Speaker 2: a really nice product. This is a great company. They

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Speaker 2: used to do it an amazing no added salt stock.

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Speaker 2: I don't know if you can still get that. I

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Speaker 2: really like it. I usually see it in the health

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Speaker 2: food section of Coals. I don't know if I've seen

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Speaker 2: it in the health food of Woolies, but I agree

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Speaker 2: one hundred percent. I would assume it's also gluten free.

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Speaker 2: Did you say that already?

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Speaker 1: Yeah, it is good. It is gluten free, and it's

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Speaker 1: Meigan friendly as well. Yeah, so I think it really

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Speaker 1: ticks a few boxes. Yeah, people who have a few

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Speaker 1: of those sort of nutritional needs as well.

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Speaker 2: Yeah, because a lot of those sauces do have gluten

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Speaker 2: and so this is one of the gluten free varieties.

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Speaker 2: And as I said, they've got several in the range

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Speaker 2: which are gluten free, So big thumbs up for me.

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Speaker 2: I'd give it, like, I don't know, at nine nine

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Speaker 2: out of ten, I can't really fold it.

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Speaker 3: I think it's pretty good. It's pretty good.

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Speaker 2: Yeah, I'd definitely buy it and recommend if people wanted

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Speaker 2: a quick and easy way to sarte up some veggies.

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Speaker 3: Fantastic sauce.

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Speaker 1: Yeah, and people would pivot apart saying, oh, it's got

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Speaker 1: apple juice concentrate four point seven grams of sugar. But

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Speaker 1: I mean, we're using a sauce, guys, we wanted to

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Speaker 1: taste good. We're not concernedive it's got a couple of

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Speaker 1: grams of saturated fat from the coconut milk, or it

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Speaker 1: uses a little bit of added sugar with the coconut

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Speaker 1: juice concentrate. You want it to taste good, and you

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Speaker 1: want your whole family to enjoy it, and you know,

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Speaker 1: you want them to say, Mum or dad, that was

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Speaker 1: a delicious meal, not oh yuck, don't serve that again.

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Speaker 1: So I think we just need to take some of

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Speaker 1: these reviews with a grain of salt. But I think

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Speaker 1: this is a really well balanced product overall. So a

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Speaker 1: big tick from us here at the nutrition couch. And

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Speaker 1: the last one, Susie, I think is a really interesting one.

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Speaker 1: So it's a cantng black bean stir fry cooking sauce.

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Speaker 1: So I personally would look at this brand and think Canton, Oh,

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Speaker 1: no way, can that be good? And I'm sure a

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Speaker 1: lot of our listeners, for whatever reason, we'll probably think

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Speaker 1: the same. I don't know, I just sort of it's

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Speaker 1: never been marketed as like a health kind of conscious brand,

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Speaker 1: so I think I just get the negative perception straight up.

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Speaker 1: But I actually think this is a really interesting product, Susi.

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Speaker 1: So it's three dollars fifty, so they're all around that

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Speaker 1: sort of mid three dollar range. The three sources that

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Speaker 1: we've chosen today as the coals and will wors. It

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Speaker 1: is in a jar that is big. I've even read

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Speaker 1: how big that is. It's way too small anyway. So

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Speaker 1: it's one hundred and twenty seven grams per serving, and

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Speaker 1: there's four servings per pack, so it's probably what five

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Speaker 1: hundred something grams for the jar, if my must serves

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Speaker 1: me right. So let's again compare by one hundred grams.

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Speaker 1: We'll start with the ingredient list, So the first ingredient

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Speaker 1: is water, followed by tomatoes from paste. Then we've got onion,

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Speaker 1: followed by sugar, followed by soy sauce, so unfortunately not

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Speaker 1: goloden free because of that soy sauce and the wheat

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Speaker 1: that is contained within soy sauce. It's got fermented black

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Speaker 1: beans at six percent, and in that is soybeans, water

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Speaker 1: and salt. Then it's got some thickener which is cornstarch.

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Speaker 1: It's got vegetable oil, garlic, gingerpuro food acid, yeast extract,

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Speaker 1: and some pepper to round us out. So aligen wise,

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Speaker 1: it's got soy and wheat in there. Looking at the

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Speaker 1: nutritional information panel per hundred grams, we've got three hundred

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Speaker 1: and fifty four kilodels, so less than one hundred calories,

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Speaker 1: two point six grams of protein, two point one grams

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Speaker 1: of fat with only point one of that being saturated,

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Speaker 1: thirteen point three grams of carbohydrate with eight point five

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Speaker 1: or of that being sugar, and seven hundred and fifty

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Speaker 1: six milligrams of sodium, So significantly better than the lee

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Speaker 1: coome Key brand. Maybe not quite as good as a

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Speaker 1: Celebrate Health brand, but also when you think about this.

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Speaker 1: The serving size of this one is one hundred and

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Speaker 1: twenty seven grams. That's a massive serving size. So I

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Speaker 1: know that we said that twenty grams is nothing, but

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Speaker 1: I also wouldn't be encouraging people to put one hundred

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Speaker 1: and twenty seven grams of a quarter of the bottle

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Speaker 1: into their sturf, right either. We don't want to drown it.

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Speaker 1: We just want to use a little bit for a

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Speaker 1: little bit of the taste and the you know, just

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Speaker 1: to sort of lightly coate it, not have a drowned

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Speaker 1: sturf frame when we were doing it. So I quite

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Speaker 1: like this, SUSI. I think the ingredient list is pretty good,

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Speaker 1: like water, tomatoes, onion. Yes it has some added sugar

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Speaker 1: in there. Yes there's a sodium from the soy sauce.

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Speaker 1: But again, we want to be creating meals that our

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Speaker 1: family likes. Will it be better to make it from

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Speaker 1: scratch yourself? Absolutely, if you're time pored. This one is

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Speaker 1: probably one of the better ones on the market. And

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Speaker 1: I've tried it before because it is the traditional sort

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Speaker 1: of you know, Asian brand Kantong, and I actually think

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Speaker 1: it tastes pretty good. So from a taste perspective and

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Speaker 1: a nutrition perspective, it's not too bad. I wouldn't give

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Speaker 1: it a nine to nine point five out of ten,

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Speaker 1: like to celebrate health brand, but i'd sort of give

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Speaker 1: it a maybe seven seven and a half. I don't

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Speaker 1: I can't find too many faults with this for what

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Speaker 1: it is. You know, I would expect some sodium in there.

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Speaker 1: I would expect a little bit about it, sugar in there.

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Speaker 1: I'm okay with that. If you expect to buy a

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Speaker 1: Sturf rust sauce, I think that you have to have

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Speaker 1: that expectation that it's not going to be one hundred

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Speaker 1: percent clean.

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Speaker 3: I agree.

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Speaker 2: I think that when you compare it to what's out there,

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Speaker 2: which are just so high in sugar as we've seen,

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Speaker 2: this is certainly a much better option compared to that.

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Speaker 3: You know, I agree with you.

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Speaker 2: I think that's a massive serving size, so it looks

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Speaker 2: like you're getting sort of over, you know, two teaspoons

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Speaker 2: of sugar per serf. But there's no way I would

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Speaker 2: use one hundred and twenty five twenty seven grams of

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Speaker 2: sauce per person like I would use like less of

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Speaker 2: that for the entire Sturf Like it's really like that's

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Speaker 2: per serve. So if you're making that for four people,

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Speaker 2: the sugars come down to three grams only, so it's

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Speaker 2: actually okay in context.

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Speaker 1: Yeah, they're basically encouraging you use a whole all for

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Speaker 1: four people, which is it's too much. I think a

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Speaker 1: half a bottle would be more than enough for four serving.

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Speaker 2: More than enough if it not a third. And that's

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Speaker 2: a message actually for everyone listening.

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Speaker 3: Land.

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Speaker 2: I can't tell you how many times I have to

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Speaker 2: say to my clients, what's with all the sauces? Like

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Speaker 2: they go heavy on the mayo and the chili and

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Speaker 2: adding a lot of extra calories in. And that's a

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Speaker 2: good TAKEO message here. You know, cut back on sources

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Speaker 2: whenever you can, whether it's tomato, mayo oil to a

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Speaker 2: certain extent. And this absolutely I could make this last

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Speaker 2: I reckon three or four meals for four people. So

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Speaker 2: then the sugar's only about three grams, the sodiums three hundred,

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Speaker 2: which is what you'd expect. So I think the key

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Speaker 2: thing is keeping it well sealed, so it doesn't it

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Speaker 2: keeps well over a long period of time. You could

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Speaker 2: absolutely freeze these sauces as well, so you don't end

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Speaker 2: up throwing half of it out. And that's the same

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Speaker 2: for tomato pisada, so you don't throw them out. But yeah,

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Speaker 2: I actually think i'd give it about a seven, you know,

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Speaker 2: and even higher if you could make it drag it

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Speaker 2: out for many more serves. You know the cost point,

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Speaker 2: but you know you can see compared to what's out there.

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Speaker 2: Certainly a quick scan and avoiding any kind of added

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Speaker 2: sauce that is got sugar as the first ingredient is

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Speaker 2: a good reference. And to drag these sauces out and

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Speaker 2: make the last a whole lot longer.

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Speaker 3: It means it's going to be part of a nutritious meal.

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Speaker 2: And if it makes if it means you can have

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Speaker 2: a stirf I made at home with loads of veggies

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Speaker 2: and lean proteins and prawns or tofu or chicken breast,

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Speaker 2: rather than by takeaway, which will have two three times

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Speaker 2: the amounts of added sugars and salt than something you'd

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Speaker 2: make at home.

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Speaker 3: That's a win for nutrition overall.

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Speaker 1: Absolutely, And I'm a massive fan of meal preps, so

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Speaker 1: I would use a bottle of that over sort of

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Speaker 1: eight to ten serfs. I'd make extra on purpose and

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Speaker 1: i'd freeze it. So rather than just freezing the sauce

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Speaker 1: by itself, I'd put the noodles in there, I'd put

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Speaker 1: my chicken, I'd put my veggies on my tofu whatever

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Speaker 1: protein I'm using box click meal, and then and then

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Speaker 1: I would freeze all of those portions. So I'm just

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Speaker 1: I'm busy, I'm finished client calls at eight or nine

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Speaker 1: o'clock at night. I'm just grabbing it out of the freezer.

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Speaker 1: I'm reheating it and.

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Speaker 3: It's good to go.

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Speaker 1: I then don't have to stumble off a massive work

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Speaker 1: day and it's you know, seven, eight, nine o'clock. At nine, oh, no,

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Speaker 1: I have to cook dinner. I've just got something that

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Speaker 1: I can grab and go. So I'm a huge fan

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Speaker 1: of meal preps. So you could either just freeze the

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Speaker 1: sauce individually, or you could just make extra while you're

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Speaker 1: doing it, which actually doesn't take that much more time,

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Speaker 1: and then freeze a whole portion of it. I agree

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Speaker 1: percent wonderful. Well, I think that that was a very

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Speaker 1: enlightening little stroll down the Sturfry.

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Speaker 3: Sauce Aisle SUSI.

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Speaker 1: I think that gave us a lot of products to

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Speaker 1: definitely avoid and other ones to go more towards. So

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Speaker 1: that brings us to the end of the product review

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Speaker 1: for another week. We love your suggestions in terms of

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00:17:29,920 --> 00:17:32,359
Speaker 1: products that we should review, so please keep them coming.

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Speaker 1: You can send us a DM on the Instagram page

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Speaker 1: which we're at, the Nutrition Couch podcast, And don't forget

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Speaker 1: that our recording of our live events around hormones, gut health,

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Speaker 1: fat loss, and also the psychology of eating are available

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Speaker 1: on our website, which is the nutritioncouch dot com. You

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Speaker 1: can find them under the event recording page. Thank you

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Speaker 1: so much for listening.

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Speaker 3: Enjoy your stirfries.

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Speaker 1: The Modest Storming Contestation