WEBVTT - TNC Review: BBQ Sauces

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<v Speaker 1>Is your go to sauce to add to your favorite

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<v Speaker 1>barbecue or meat pied barbecue sauce. Well, a few weeks

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<v Speaker 1>back we took a closer look at tomato sauce. But

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<v Speaker 1>we have a lot of barbecue sauce lovers we've since

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<v Speaker 1>found out, so we thought it was also pretty important

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<v Speaker 1>at this time of year to find out all about

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<v Speaker 1>this other popular meat pied topper. Hi, I'm Susie Burrow

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<v Speaker 1>and I'm Leon Wood, and as two of austras leading

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<v Speaker 1>dieticians who specialize in evidence based nutrition, we bring you

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<v Speaker 1>the Nutrition Couch Product Review, a weekly chat on new

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<v Speaker 1>products and old favorites we can find in the supermarket.

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<v Speaker 1>So then I have to be honest. In my family

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<v Speaker 1>growing up, there was only one person who liked barbecue sauce,

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<v Speaker 1>and that was my mum. And I not really ever

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<v Speaker 1>paid a whole lot of attention to it because I

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<v Speaker 1>don't buy it myself. But I know, as I said,

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<v Speaker 1>given feedback from our listeners after we published on Tomato Sauce,

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<v Speaker 1>that there were a lot of people asking about barbecue sauce.

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<v Speaker 1>And there can also be a source that's packed full

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<v Speaker 1>of a lot of sugars, so we thought it worthy

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<v Speaker 1>of a bit of a review. What are the sauce

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<v Speaker 1>statistics like in your household?

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<v Speaker 2>Oh? Growing up, SUSI, we were a big sauce house

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<v Speaker 2>sold my mum being Malaysian, you know, we didn't have

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<v Speaker 2>a lot of She added so much flavor and spice

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<v Speaker 2>to the meals that we didn't really add sauce to

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<v Speaker 2>many things at all. But I think my brother was

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<v Speaker 2>a big male and a barbecue sauce person, as my

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<v Speaker 2>sister and I were more the tomato sauce in in

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<v Speaker 2>our household. You know, MEAs only just start as old,

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<v Speaker 2>so she doesn't count at the moment. We're not giving

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<v Speaker 2>her tomato or barbecue sauce. But I think David and I,

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<v Speaker 2>if anything, are tomato sauce lovers. We're not. I don't

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<v Speaker 2>think we even have barbecue sauce in the fridge. It's

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<v Speaker 2>just not something we really routinely use. I guess, so

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<v Speaker 2>it's not it's not something that we got for in

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<v Speaker 2>our household. But we do know that our listeners are

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<v Speaker 2>big fans, so we've pulled together a couple that are

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<v Speaker 2>we think are some of the most popular ones today,

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<v Speaker 2>haven't we.

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<v Speaker 1>We haven't we have included a much requested Audi product.

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<v Speaker 1>We know a lot of our listeners shop at Audi,

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<v Speaker 1>as do we at times, so we have been lucky

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<v Speaker 1>to include a Audi product, So we'll start with that.

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<v Speaker 1>That is the Cold Way Barbecue sauce that retails for

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<v Speaker 1>just a dollar forty nine, which is very affordable for families,

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<v Speaker 1>particularly at the moment with the price of food so

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<v Speaker 1>very expensive. And so this when we take a look

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<v Speaker 1>at the green list, the first ingredient is reconstituted tomato

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<v Speaker 1>pure at forty six percent. The next ingredient is sugar,

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<v Speaker 1>salt thickness, which I don't really worry myself about thickness.

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<v Speaker 1>It's pretty innocuous products just made to give taste and consistency,

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<v Speaker 1>so don't need to be worried about those either. Acidity

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<v Speaker 1>regulators is also just to keep the product fresh and

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<v Speaker 1>the acids coming from the tomato tasting right, so I

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<v Speaker 1>wouldn't be worried about that either. Molasses smulti dextri which

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<v Speaker 1>is another word for a type of sugar. We should

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<v Speaker 1>say colour one fifty D, which is a natural brownie

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<v Speaker 1>kind of color. But it's also something perhaps we're not

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<v Speaker 1>that keen on to be added to foods onion, garlic, spices,

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<v Speaker 1>and flavor. It is also leanne gluten free, which is

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<v Speaker 1>highly relevant because it is tricky to find gluten free

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<v Speaker 1>sauces in supermarkets. And actually I noticed, just off topic

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<v Speaker 1>a little bit a few weeks back. I know, we

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<v Speaker 1>did supermarket hot chips and for the first time ever,

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<v Speaker 1>I've seen a gluten free range. Because what happens in

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<v Speaker 1>factories and if the product is technically gluten free, it's

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<v Speaker 1>often being made alongside other products that do contain glutens.

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<v Speaker 1>So it can be really difficult for companies to declare

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<v Speaker 1>something gluten free, even though it might be according to

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<v Speaker 1>the label. So to see a gluten free variety of

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<v Speaker 1>barbecue sauce, I think is really important because that is

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<v Speaker 1>relevant to a number of our listeners. All right now,

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<v Speaker 1>the serving size listed on this is ten meal, so

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<v Speaker 1>that's quite large for a source serve. You know, that's

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<v Speaker 1>two teaspoons worth. I guess about the size, it's more

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<v Speaker 1>than a twenty cent piece, Like it's a reasonable whack

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<v Speaker 1>of sauce on the plate, I would think, because a

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<v Speaker 1>table spoon I think is way too much. So sort

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<v Speaker 1>of a good couple of tea spoons, so we're not

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<v Speaker 1>being stingy on the serving size. So per serve it's

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<v Speaker 1>giving us just about twenty four calories or just over

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<v Speaker 1>one hundred killo jeels, so reasonably reasonably low, zero point

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<v Speaker 1>one grams protein, very very low, very little to know fat,

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<v Speaker 1>total carbohydrate five point nine grams, and sugar's four point

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<v Speaker 1>six so literally a whole tea spoon. Half that serve

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<v Speaker 1>is sugars not insignificant, and sodium one oh three milligrams.

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<v Speaker 1>Again we've spoken about this before, not insignificant, given that

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<v Speaker 1>you know, a sauce is a very small addition to

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<v Speaker 1>a food, and that's about what is that ten percent, no,

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<v Speaker 1>twenty five percent I should say, sorry, five percent of

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<v Speaker 1>our overall daily sodium recommended intake. So not overly high,

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<v Speaker 1>not overly low. And if you had someone who was

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<v Speaker 1>smothering it, it would be very easy to get quite a

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<v Speaker 1>significant amount of salt from that product. So for Melian,

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<v Speaker 1>this standout benefit of this is that it's declared gluten free,

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<v Speaker 1>which is tricky to find with sauces. But to me,

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<v Speaker 1>it's not low in sugar. I'm pretty unhappy with that

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<v Speaker 1>amount going in with sauces. If it was my client,

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<v Speaker 1>I would be saying, look, use it in moderation and

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<v Speaker 1>try and perhaps stick to about a teaspoon worth as

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<v Speaker 1>a serving size. You know, less than half of it's

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<v Speaker 1>made up of actual fruit, given tomatoes, a fruit or

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<v Speaker 1>vegetable if you put it in that category. So, yeah,

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<v Speaker 1>I think there's better ones out there. But I guess

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<v Speaker 1>it is gluten free, and we do struggle sometimes to

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<v Speaker 1>that in a sauce in general.

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<v Speaker 2>Yeah, it's not my favorite. I mean, it's really budget friendly.

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<v Speaker 2>You know, a dollar forty nine for a bottle of

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<v Speaker 2>sauces is really really affordable for a lot of families.

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<v Speaker 2>But I'm going to go the opposite to you, Susie

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<v Speaker 2>and actually say that ten meals as a serving size

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<v Speaker 2>is actually quite small. I know a lot of people

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<v Speaker 2>that when they use sauce, they use sauce, if you

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<v Speaker 2>know what I mean. I actually think that a lot

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<v Speaker 2>of the majority of my clients and myself included, I actually

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<v Speaker 2>think I would have more than ten mills of salce.

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<v Speaker 2>I'm not a barbecue sauce girl, but if I was

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<v Speaker 2>to have someone like chuttney or a bit of selicia

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<v Speaker 2>with my meal, which I tend to use even something

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<v Speaker 2>like a little bit of tomato sauce, I honestly would

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<v Speaker 2>probably have a better tablespoon or so, so I'm sort

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<v Speaker 2>of thinking that. I think a lot of our listeners

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<v Speaker 2>out there, some of them may be under that telmal

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<v Speaker 2>serving size, but I feel like a lot of us

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<v Speaker 2>would be a lot more so. I mean, if this

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<v Speaker 2>has got, you know, close to five grams of sugars

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<v Speaker 2>per serving, and you're using two three times the amount

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<v Speaker 2>of serving, it's quite a lot about it. Sugar's in there.

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<v Speaker 2>So it's probably not our go to barbecue sauce product,

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<v Speaker 2>but it is quite cost effective. So if you are

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<v Speaker 2>someone that really needs, you know, a budget friendly option

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<v Speaker 2>for your family, I would definitely be keeping the amount

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<v Speaker 2>of the serving size very small. As Susie said, I.

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<v Speaker 1>Think a reference if we would estimate how much saurce

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<v Speaker 1>someone has on a meat pie, just off the top

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<v Speaker 1>of our head, I would say people are having at

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<v Speaker 1>least a tablespoon of sauce on a meat pie at least,

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<v Speaker 1>so this is about half that. But it lends itself

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<v Speaker 1>to reminding families. It's really good to get kids to

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<v Speaker 1>start to measure their sauce when they put it on,

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<v Speaker 1>because like anything, the more you pour, the more you

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<v Speaker 1>consume over time, so you get basically it primes the

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<v Speaker 1>brain to seek out more of that sweet slash salty flavor,

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<v Speaker 1>and so the more they have, the more they want,

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<v Speaker 1>and vice versa. So I think for families, particularly if

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<v Speaker 1>you feel you've got a problem with sauce at home,

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<v Speaker 1>get the kids to measure it out. And even for yourself,

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<v Speaker 1>it's a really good way to push and control and

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<v Speaker 1>keep mindful of actually how much you might be pouring

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<v Speaker 1>or squirting on something, because you're right, you know, chances

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<v Speaker 1>are people are having actually a lot more of that,

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<v Speaker 1>even though it sounds like a lot when we're describing

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<v Speaker 1>it here. All right, Well, the next one we've got

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<v Speaker 1>is an interesting product because we've seen this with the

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<v Speaker 1>tomato sauces, that there's a growing range of both reduice

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<v Speaker 1>salt and reduce sugar varieties in supermarkets. Now this is

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<v Speaker 1>Master Food. It's a very well known source bread and

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<v Speaker 1>it is a product that's relatively new to market. It's

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<v Speaker 1>a reduced salt and sugar product at four seventy five

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<v Speaker 1>mil a reasonable size tube container, it's three dollars twenty

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<v Speaker 1>so what's that almost double the price that you're paying,

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<v Speaker 1>or actually more than double what you're paying at Audi.

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<v Speaker 1>And it's not declared as gluten free, so for anyone

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<v Speaker 1>requiring that it does have wheat in the ingredient list,

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<v Speaker 1>a serving size here is listed as fifteen meals, so

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<v Speaker 1>closer to that tablespoon and probably what most people are having.

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<v Speaker 1>Calorie Wire is very very similar to the Audi brand

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<v Speaker 1>at one hundred and four killogels, little to no protein,

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<v Speaker 1>little to no fat as we would expect, and again

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<v Speaker 1>almost identical nutritionals. You would possibly argue it's the same product,

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<v Speaker 1>but it's slightly different. Sometimes these products are made for Audi,

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<v Speaker 1>are the same supermarket brand and then repackaged for AUDI,

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<v Speaker 1>so you can imagine there's not twenty five different sauce

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<v Speaker 1>makers in the country, so often they'll be making for

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<v Speaker 1>the no name and Audi brand. This is six grams

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<v Speaker 1>a cup of serve in slightly less sure a four

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<v Speaker 1>point four, so it's not the exact same product, but

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<v Speaker 1>your targets it is similar. Sodium is lower though, seventy nine,

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<v Speaker 1>so that's about what twenty percent lower than what we're

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<v Speaker 1>getting from the AUDI product. Not that significant really, since

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<v Speaker 1>it's being marketed as reduced sugar and salt. You'd want

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<v Speaker 1>it to be less, and it's not significantly they's sugar wise,

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<v Speaker 1>that's for.

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<v Speaker 2>Sure, hotopsisi, but it is a larger certum size. So

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<v Speaker 2>if you look at it, per hundred milligrams is actually

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<v Speaker 2>half it is half.

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<v Speaker 1>Oh, it is half.

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<v Speaker 2>Yeah, So it's five hundred milligrams per hundred mils versus

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<v Speaker 2>one thousand milligrams per hundred meals. So the sodium is

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<v Speaker 2>about half of the aldi version.

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<v Speaker 1>The sodium's half, but the sugar's not, is it.

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<v Speaker 2>No, So twenty nine grams versus forty six So the

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<v Speaker 2>sodium's half. Yeah, the sugar's higher.

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<v Speaker 1>A little bit, a little bit. Sugar is a bit less,

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<v Speaker 1>but the sodium is the one that's significantly less, which

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<v Speaker 1>is interesting when you're doing that comparison. Would be so

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<v Speaker 1>ideal if companies had to compare identical serves rather than

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<v Speaker 1>us doing our maths here on a Saturday night.

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<v Speaker 2>Yeah, it would be a lot easier, all right.

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<v Speaker 1>Ingredient wise, very similar fifty percent tomatoes from pace. We

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<v Speaker 1>know that there's some benefits coming from tomato paste. It

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<v Speaker 1>activates the lycopene, a powerful antioxident, particularly for men and

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<v Speaker 1>prostate health. But second ingredient is sugar, water, wheat starch,

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<v Speaker 1>so that's why it's not gluten free. So that's sort

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<v Speaker 1>of bulking it up with some extra carbohydrate, a second

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<v Speaker 1>form of sugar and glucose syrup, food acids, food acids,

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<v Speaker 1>I should say salt color. So they're all using that

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<v Speaker 1>color to make it a richer look. Thickener which is

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<v Speaker 1>pecked and pretty nothing to worry about there. Yeast extract

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<v Speaker 1>tamarine paste to give it a bit more flavor, I

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<v Speaker 1>would say clove, onion, nutmeg, and pepper. So made in

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<v Speaker 1>Australia from about fifty five percent of Australia ingredients. So

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<v Speaker 1>again I'm sort of sitting middle ground with it. Is

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<v Speaker 1>it significantly better than audi to justify the price the

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<v Speaker 1>sodium it's a bit better sodium wise. I don't think

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<v Speaker 1>I would say to someone that this is that much

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<v Speaker 1>better to go and pay double for it if you're

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<v Speaker 1>already shopping at Audy, particularly if you needed a gluten

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<v Speaker 1>free product. So yeah, I still think it's not low

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<v Speaker 1>in sugar at all. You know, almost five grams of

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<v Speaker 1>sugars given the que recommendation leand for added sugars in

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<v Speaker 1>the diet is less than twenty five grams per day.

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<v Speaker 1>You know you're getting twenty percent of your sugar intake

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<v Speaker 1>from this sauce, so it's not certainly not low. In

0:10:06.760 --> 0:10:10.000
<v Speaker 1>my mind, I couldn't argue that this was a better product,

0:10:10.280 --> 0:10:11.320
<v Speaker 1>especially for the cost.

0:10:11.720 --> 0:10:13.760
<v Speaker 2>I completely agree. So I think if we're looking at

0:10:13.760 --> 0:10:16.560
<v Speaker 2>it from a nutritional perspective and a cost perst perspective,

0:10:16.600 --> 0:10:18.199
<v Speaker 2>I really do think that the Aliti one is a

0:10:18.280 --> 0:10:20.720
<v Speaker 2>standout here because, particularly because the mast Food one is

0:10:20.760 --> 0:10:23.560
<v Speaker 2>marketed as reduced salt and reduced sugar, I do really

0:10:23.559 --> 0:10:25.320
<v Speaker 2>feel like the salt content is a lot lower, but

0:10:25.520 --> 0:10:27.839
<v Speaker 2>it's kind of insignificant in the grand scheme of things.

0:10:27.880 --> 0:10:29.760
<v Speaker 2>It's not like you're getting a huge whack of salt

0:10:29.800 --> 0:10:33.120
<v Speaker 2>in there. The sugar is slightly more reduced, but again

0:10:33.200 --> 0:10:35.640
<v Speaker 2>it's not I think it's sort of minimal compared to,

0:10:35.800 --> 0:10:37.719
<v Speaker 2>you know, how much barbecue sauce you're actually using. It's

0:10:37.720 --> 0:10:39.440
<v Speaker 2>not like you're having half a plate of it. But

0:10:39.480 --> 0:10:41.320
<v Speaker 2>I will sort of just say that there are two

0:10:41.320 --> 0:10:43.960
<v Speaker 2>allergens declared here. There's an allergen of wheat and then

0:10:43.960 --> 0:10:46.360
<v Speaker 2>there's an allergen maybe present, so obviously on the same

0:10:47.000 --> 0:10:50.240
<v Speaker 2>you know, processing lines as other foods containing peanuts, So

0:10:50.320 --> 0:10:53.440
<v Speaker 2>for anyone with peanuts or wheat or celiac, that's something

0:10:53.440 --> 0:10:54.800
<v Speaker 2>that you need to be aware of. With the Master

0:10:54.840 --> 0:10:57.320
<v Speaker 2>Foods one, but yeah, I don't think and even the

0:10:57.360 --> 0:11:00.120
<v Speaker 2>Aldi one that's made from ninety five percent austrain ingredients,

0:11:00.160 --> 0:11:02.840
<v Speaker 2>Food one only uses fifty five percent Australian ingredients. So

0:11:03.040 --> 0:11:04.840
<v Speaker 2>for me, out of these two susi, the Aldi one

0:11:04.880 --> 0:11:06.800
<v Speaker 2>is the winner. It's a more budget friendly one nutrition

0:11:06.880 --> 0:11:08.880
<v Speaker 2>and they're pretty similar, and the Alti one uses far

0:11:08.920 --> 0:11:11.680
<v Speaker 2>more Australian based ingredients. So we do like to support

0:11:11.679 --> 0:11:12.680
<v Speaker 2>local where we can.

0:11:12.600 --> 0:11:14.560
<v Speaker 1>True, and I think the other alarving thing is that

0:11:14.600 --> 0:11:16.800
<v Speaker 1>we have a chosen ones that are overly hind sugar,

0:11:16.880 --> 0:11:18.840
<v Speaker 1>Like I've seen ones that are close to eight grams

0:11:18.840 --> 0:11:21.240
<v Speaker 1>of sugar per served for barbecue sauce, So there's far

0:11:21.320 --> 0:11:23.920
<v Speaker 1>worse out there in general, So these compared to those,

0:11:23.960 --> 0:11:27.560
<v Speaker 1>are better. But Leanne has come and saved the day

0:11:27.600 --> 0:11:31.560
<v Speaker 1>because she has found an outstanding barbecue sauce, which is

0:11:31.559 --> 0:11:33.920
<v Speaker 1>our winner for good reason. Do you want to take

0:11:34.000 --> 0:11:36.880
<v Speaker 1>us through the fountain barbecue sauce that's reduced sugar that

0:11:36.920 --> 0:11:40.280
<v Speaker 1>you stumbled across from your day to day work. Leanne.

0:11:40.360 --> 0:11:42.640
<v Speaker 2>Yeah, so one of my clients is barbecue sauce subcess,

0:11:42.800 --> 0:11:44.599
<v Speaker 2>we shall say. So she's like, Leanne, I need to

0:11:44.640 --> 0:11:45.800
<v Speaker 2>have it in my life. And I said, all right,

0:11:45.800 --> 0:11:47.480
<v Speaker 2>all right, I'll go to a soupermarket. I'll find you

0:11:47.520 --> 0:11:49.120
<v Speaker 2>a good brand. And I was like, Wooay's. And I

0:11:49.160 --> 0:11:52.040
<v Speaker 2>came across the fountain a barbecue sauce reduced sugar, so

0:11:52.160 --> 0:11:54.640
<v Speaker 2>five hundred mils, so similar serving sites. It's two dollars

0:11:54.720 --> 0:11:56.960
<v Speaker 2>seventy so it's actually more affordable. And that's not on

0:11:57.000 --> 0:11:59.280
<v Speaker 2>sale that that was a standard woolworst price, So it's

0:11:59.320 --> 0:12:01.640
<v Speaker 2>more affordable than the Master Food one. Still a lot

0:12:01.640 --> 0:12:04.160
<v Speaker 2>more of you know, I guess expensive, you know, dollar soil,

0:12:04.200 --> 0:12:06.480
<v Speaker 2>more than the Aldi version, but sort of sits mid

0:12:06.640 --> 0:12:09.640
<v Speaker 2>range in terms of prices, allergens that may be present

0:12:09.679 --> 0:12:12.440
<v Speaker 2>gluten when we're looking at the ingredient list per serving.

0:12:12.480 --> 0:12:14.640
<v Speaker 2>So it's fifteen meals, so the same serving size as

0:12:14.640 --> 0:12:16.960
<v Speaker 2>the Master Food one, but about five mil higher than

0:12:16.960 --> 0:12:20.160
<v Speaker 2>the Aldi one, So forty kilodels per serving, very very low.

0:12:20.240 --> 0:12:23.280
<v Speaker 2>You know what roughly ten calories, minimal protein, minimal fat,

0:12:23.400 --> 0:12:26.760
<v Speaker 2>just like the other two. Minimal carbohydrate, so one point

0:12:26.760 --> 0:12:29.680
<v Speaker 2>one grams of carbohydrate and point five grams of sugar,

0:12:29.800 --> 0:12:32.320
<v Speaker 2>so half a gram of sugar per serving, which is excellent.

0:12:32.800 --> 0:12:35.959
<v Speaker 2>Interesting that they've listed dietary fiber. They're zero point one grams.

0:12:36.120 --> 0:12:39.640
<v Speaker 2>I imagine that's probably from the ingredients which are the fruit, pure, susy.

0:12:40.400 --> 0:12:43.240
<v Speaker 2>And then we've got sodium at ninety milligrams as well.

0:12:43.320 --> 0:12:46.040
<v Speaker 2>So this one, even though it hasn't been marketed, it's

0:12:46.040 --> 0:12:48.640
<v Speaker 2>you know, it's somewhat low sodium, but it's exceptionally low

0:12:48.679 --> 0:12:51.120
<v Speaker 2>in sugar for something like a barbecue sauce, because that's

0:12:51.120 --> 0:12:53.120
<v Speaker 2>when we had they get the sweetness into the barbecue

0:12:53.120 --> 0:12:56.160
<v Speaker 2>sauce is actually from adding the sugar in there. So

0:12:56.280 --> 0:12:59.320
<v Speaker 2>let me just pull up the nutritionals, right, So for

0:12:59.400 --> 0:13:01.960
<v Speaker 2>the ingredients we've got, it doesn't actually list the amounts

0:13:02.000 --> 0:13:05.000
<v Speaker 2>of the percentages, which I find interesting, but the top ingredient,

0:13:05.040 --> 0:13:07.240
<v Speaker 2>so we know that that's the largest percentage in terms

0:13:07.240 --> 0:13:10.439
<v Speaker 2>of the ingredient list is tomatoes, followed by apple pure,

0:13:10.559 --> 0:13:13.120
<v Speaker 2>followed by water. Then we've got some sweetness in here,

0:13:13.160 --> 0:13:15.839
<v Speaker 2>so it gives this sweet taste, but actually it doesn't

0:13:15.840 --> 0:13:18.600
<v Speaker 2>have the added sugars in there, so the sweetness are malotoles,

0:13:18.640 --> 0:13:22.080
<v Speaker 2>sorbitol and Stevie May's Thicken our food, I said, like

0:13:22.080 --> 0:13:23.839
<v Speaker 2>the other couple of brands, a little bit of salt.

0:13:23.960 --> 0:13:27.160
<v Speaker 2>There's color one fifty d which Susi remarks to add

0:13:27.240 --> 0:13:29.680
<v Speaker 2>sort of that brown, you know color to it, onion powder,

0:13:29.720 --> 0:13:33.080
<v Speaker 2>thicken our spices, and natural flavor. So nothing overly, I

0:13:33.080 --> 0:13:35.440
<v Speaker 2>guess concerning about that, a lot of people don't like

0:13:35.480 --> 0:13:37.880
<v Speaker 2>to use sweetness, but I think in the very small

0:13:37.920 --> 0:13:39.840
<v Speaker 2>amount that you would find it in this product. But

0:13:39.920 --> 0:13:42.360
<v Speaker 2>it's a fourth ingredient on the label out of probably

0:13:42.400 --> 0:13:45.000
<v Speaker 2>only what seven already ingredients, and you're using such a

0:13:45.040 --> 0:13:47.000
<v Speaker 2>small amount of it that I think that it's absolutely okay.

0:13:47.240 --> 0:13:49.160
<v Speaker 2>I'd give this to my kids, or I wouldn't give

0:13:49.160 --> 0:13:50.880
<v Speaker 2>it to me because she's only six months old. But

0:13:50.920 --> 0:13:53.400
<v Speaker 2>if I had, you know, toddlers or you know, younger children,

0:13:53.400 --> 0:13:55.440
<v Speaker 2>I'd be absolutely fine giving something like this to them,

0:13:55.480 --> 0:13:57.000
<v Speaker 2>even though it did have a bit of sweetness. And

0:13:57.240 --> 0:13:58.800
<v Speaker 2>how do you feel about this on Susie, I think

0:13:58.800 --> 0:14:01.360
<v Speaker 2>the benefit of the no added in it is probably

0:14:01.400 --> 0:14:02.920
<v Speaker 2>a big positive overall.

0:14:02.720 --> 0:14:04.559
<v Speaker 1>I think you've done an outstanding job. And if anyone

0:14:04.600 --> 0:14:07.040
<v Speaker 1>if that wonders what dieticians do all day, we sit

0:14:07.120 --> 0:14:10.120
<v Speaker 1>at a computer or we go through supermarket products. I

0:14:10.160 --> 0:14:12.120
<v Speaker 1>think I go to the supermarket at least once a day,

0:14:12.200 --> 0:14:15.480
<v Speaker 1>if not twice, and particularly since supermarkets are so annoying

0:14:15.480 --> 0:14:17.520
<v Speaker 1>now they all stock different ranges, so you'll go to

0:14:17.559 --> 0:14:19.760
<v Speaker 1>the one coal so they won't have it. So that's

0:14:19.760 --> 0:14:22.000
<v Speaker 1>how Eleanne and I spent most of our day. It's

0:14:22.040 --> 0:14:25.960
<v Speaker 1>at the supermarket with a light on the phone trying

0:14:25.960 --> 0:14:28.360
<v Speaker 1>to see these tiny labels. I think you've done an

0:14:28.360 --> 0:14:31.000
<v Speaker 1>outstanding job of finding this. I agree one hundred percent

0:14:31.120 --> 0:14:33.800
<v Speaker 1>is a standout, a really really good product, and I

0:14:33.840 --> 0:14:35.440
<v Speaker 1>think over time in the end we will see more

0:14:35.480 --> 0:14:38.600
<v Speaker 1>and more of these. You know, what would you say

0:14:38.640 --> 0:14:41.520
<v Speaker 1>engineered products to be much lower in sugar in particular?

0:14:41.920 --> 0:14:43.520
<v Speaker 1>I think, you know, we do have to have a

0:14:43.520 --> 0:14:46.120
<v Speaker 1>bit of a disclaimer that some people with alcohol sugars

0:14:46.120 --> 0:14:48.440
<v Speaker 1>like manitole, they can get a bit of bloating. Now,

0:14:48.480 --> 0:14:50.240
<v Speaker 1>I would say, in the amounts in this kind of

0:14:50.240 --> 0:14:53.359
<v Speaker 1>product that's already a small amount, it would be insignificant.

0:14:53.480 --> 0:14:55.720
<v Speaker 1>It's a bit different to plow through loads of chewing

0:14:55.720 --> 0:14:58.520
<v Speaker 1>gum or sweetener in baking. You know, these volumes would

0:14:58.520 --> 0:15:00.400
<v Speaker 1>be very very low, So there's no real or cause

0:15:00.480 --> 0:15:03.240
<v Speaker 1>for concern there that I would have no issue recommending this,

0:15:03.360 --> 0:15:05.600
<v Speaker 1>But it did lead me to think about a question

0:15:05.680 --> 0:15:09.680
<v Speaker 1>around when should you introduce sauces to children, And I

0:15:09.720 --> 0:15:13.800
<v Speaker 1>would say I would be really reluctant to add a

0:15:13.840 --> 0:15:16.920
<v Speaker 1>sauce into a child's diet until they are at least two,

0:15:17.040 --> 0:15:19.200
<v Speaker 1>and i'd probably try and push it back to three

0:15:19.360 --> 0:15:22.000
<v Speaker 1>or four. I can't remember exactly when I did it

0:15:22.000 --> 0:15:23.720
<v Speaker 1>with the twins, and when I did it, it was probably

0:15:23.720 --> 0:15:26.440
<v Speaker 1>with something like sausages, but I would like to say

0:15:26.480 --> 0:15:28.400
<v Speaker 1>it wouldn't have been till that they were at least two,

0:15:28.440 --> 0:15:31.320
<v Speaker 1>hopefully three, because what happens with small children and their

0:15:31.600 --> 0:15:34.760
<v Speaker 1>flavor palettes is that when we expose them to very

0:15:34.920 --> 0:15:38.880
<v Speaker 1>concentrated flavors, which is the case with tomato or barbecue sauce,

0:15:39.320 --> 0:15:41.760
<v Speaker 1>it primes them to want more of that. So really,

0:15:42.120 --> 0:15:44.520
<v Speaker 1>we want our kids to have their foods as plain

0:15:44.560 --> 0:15:46.920
<v Speaker 1>as possible for as long as possible, and that means

0:15:46.920 --> 0:15:49.280
<v Speaker 1>that they're going to seek out less salty, less sweet

0:15:49.280 --> 0:15:52.360
<v Speaker 1>food overall. And then basically more likely to accept their

0:15:52.400 --> 0:15:55.960
<v Speaker 1>plain vegetables and plain meat. So if you can delay

0:15:56.000 --> 0:15:58.280
<v Speaker 1>the introduction of sauce to small children, that would be

0:15:58.280 --> 0:16:01.360
<v Speaker 1>our advice, and certainly to if not three, and basically

0:16:01.400 --> 0:16:03.440
<v Speaker 1>the later the better. But I'm with you, Leanne, it's

0:16:03.440 --> 0:16:06.240
<v Speaker 1>my standout. I would recommend this to my clients now

0:16:06.440 --> 0:16:08.800
<v Speaker 1>when I'm doing trolleys on sources, I will absolutely seek

0:16:08.840 --> 0:16:12.160
<v Speaker 1>this product out. It is a standout and probably really

0:16:12.200 --> 0:16:14.520
<v Speaker 1>apart from people who require a gluten free saurce, the

0:16:14.520 --> 0:16:16.400
<v Speaker 1>one I would use. And if I did require someone

0:16:16.400 --> 0:16:17.800
<v Speaker 1>to have a gluten free I would say to them,

0:16:17.840 --> 0:16:20.760
<v Speaker 1>go to Aldi if you can, and get that certified

0:16:20.760 --> 0:16:24.520
<v Speaker 1>gluten free barbecue sauce from there. All right, Who would

0:16:24.520 --> 0:16:26.080
<v Speaker 1>have thought we had so much to talk about just

0:16:26.200 --> 0:16:29.040
<v Speaker 1>on barbecue sauce yet, And I did go and do

0:16:29.120 --> 0:16:32.800
<v Speaker 1>recently a source trolley and couldn't believe how many flavors

0:16:32.800 --> 0:16:35.359
<v Speaker 1>and seasonings there were. So certainly we've got several episodes

0:16:35.600 --> 0:16:38.560
<v Speaker 1>coming up looking at things like curry, sauces and products

0:16:38.560 --> 0:16:41.200
<v Speaker 1>that people are using to flavor their food, particularly through

0:16:41.240 --> 0:16:43.640
<v Speaker 1>these colder months, when you're looking at using curries and

0:16:43.680 --> 0:16:46.520
<v Speaker 1>casseroles and dishes like that, but that does bring us

0:16:46.520 --> 0:16:48.400
<v Speaker 1>to the end of the product review for another week.

0:16:48.480 --> 0:16:50.760
<v Speaker 1>We love it when you subscribe. We're very close to

0:16:50.840 --> 0:16:52.880
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0:16:52.880 --> 0:16:55.280
<v Speaker 1>could recommend us to your friends and leave us a review.

0:16:55.760 --> 0:16:57.840
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0:16:57.960 --> 0:17:00.400
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0:17:00.440 --> 0:17:03.000
<v Speaker 1>episode drop. Thanks for listening to you guys. Next week