1 00:00:01,480 --> 00:00:03,920 Speaker 1: Are you a regular consumer of berries when you can 2 00:00:03,960 --> 00:00:06,480 Speaker 1: afford them? At least do you wash your berries before 3 00:00:06,480 --> 00:00:09,440 Speaker 1: eating them? On today's episode of The Nutrition Couch, we 4 00:00:09,480 --> 00:00:13,080 Speaker 1: have some alarming new data on Ossi berries which may 5 00:00:13,280 --> 00:00:16,600 Speaker 1: change the way that you regularly consume them. Hi, I'm 6 00:00:16,680 --> 00:00:19,720 Speaker 1: Leanne Ward and I'm Sissy Burrow, and together we bring 7 00:00:19,760 --> 00:00:22,360 Speaker 1: you The Nutrition Couch, the weekly podcast that keeps you 8 00:00:22,480 --> 00:00:24,680 Speaker 1: up to date on everything that you need to know in. 9 00:00:24,640 --> 00:00:25,560 Speaker 2: The world of nutrition. 10 00:00:26,160 --> 00:00:28,520 Speaker 1: As well as washing your berries, we have some new 11 00:00:28,560 --> 00:00:32,000 Speaker 1: research that talks about the whole body benefits of Amiga three's, 12 00:00:32,320 --> 00:00:35,519 Speaker 1: We have a potentially handy new lunchbox option to review, 13 00:00:35,760 --> 00:00:38,440 Speaker 1: and we chat a food that we have never mentioned 14 00:00:38,479 --> 00:00:41,800 Speaker 1: before on the podcast. But to kick us up today, Susie, 15 00:00:42,120 --> 00:00:45,360 Speaker 1: there has been I want to say interesting slash alarming, 16 00:00:45,720 --> 00:00:48,080 Speaker 1: I guess, research and news articles in the last couple 17 00:00:48,120 --> 00:00:52,080 Speaker 1: of weeks talking about berries and a pesticide basically so, 18 00:00:52,240 --> 00:00:57,840 Speaker 1: the Australian Pesticide and Veterinary Medicine Authority, the APVMA, is 19 00:00:57,880 --> 00:01:00,240 Speaker 1: reviewing a chemical that I must admit to you. I 20 00:01:00,280 --> 00:01:03,440 Speaker 1: had to google how to pronunciate because pronunciation isn't my 21 00:01:03,480 --> 00:01:06,200 Speaker 1: strong point. We'll both admit that, and I wanted to 22 00:01:06,200 --> 00:01:08,480 Speaker 1: google it to vexstel that I pronounced it correctly. And 23 00:01:08,520 --> 00:01:11,920 Speaker 1: the pest society is dermothaid and it's used on berries, 24 00:01:11,959 --> 00:01:16,160 Speaker 1: particularly things like blackberries, raspberries and blueberries. Now this has 25 00:01:16,160 --> 00:01:18,039 Speaker 1: come to light or has had a lot of press 26 00:01:18,080 --> 00:01:20,960 Speaker 1: in the media lately, because it's been a long time 27 00:01:21,040 --> 00:01:24,640 Speaker 1: since there was a significant review. The last review with 28 00:01:24,720 --> 00:01:28,360 Speaker 1: this pesticide was back in twenty seventeen. So the residue 29 00:01:28,400 --> 00:01:31,720 Speaker 1: safety margins under the current rules may no longer be 30 00:01:31,760 --> 00:01:34,880 Speaker 1: sufficient because Australians are eating a lot more berries than 31 00:01:34,920 --> 00:01:37,640 Speaker 1: we used to. And that makes sense, I guess, because 32 00:01:37,680 --> 00:01:40,319 Speaker 1: we know that they're great from an antioxidant perspective, we 33 00:01:40,400 --> 00:01:42,320 Speaker 1: know that they've got good amounts of fiber in them. 34 00:01:42,520 --> 00:01:45,600 Speaker 1: Obviously there are type of fruits, so we're getting some vitamins. 35 00:01:45,200 --> 00:01:46,279 Speaker 2: And minerals as well. 36 00:01:46,480 --> 00:01:48,360 Speaker 1: And then of course they're very low sugar and they 37 00:01:48,360 --> 00:01:51,240 Speaker 1: are a very low calorie fruit option for those that 38 00:01:51,280 --> 00:01:54,440 Speaker 1: are actively pursuing weight loss or a calorie deficit. So 39 00:01:54,640 --> 00:01:57,360 Speaker 1: Austraians are just eating far more berries. So some of 40 00:01:57,400 --> 00:02:00,720 Speaker 1: this research is now saying that potentially this pesticide is 41 00:02:00,760 --> 00:02:04,240 Speaker 1: becoming more of an issue due to the consumption levels 42 00:02:04,360 --> 00:02:07,040 Speaker 1: have increased over the last couple of years. So what 43 00:02:07,120 --> 00:02:10,639 Speaker 1: the current I guess guidelines or safety mechanisms have said. 44 00:02:10,639 --> 00:02:12,639 Speaker 1: And I've done a little bit of research behind this, SUSI, 45 00:02:12,720 --> 00:02:14,800 Speaker 1: because I have small children. I have a three year 46 00:02:14,840 --> 00:02:16,560 Speaker 1: old and a two year old, and we go through 47 00:02:16,720 --> 00:02:19,919 Speaker 1: copious amounts of berries. Like my mia can smash two 48 00:02:19,919 --> 00:02:22,920 Speaker 1: pounds of raspberries in like five minutes flat if I letter. 49 00:02:23,000 --> 00:02:24,640 Speaker 1: So we spend a lot of money on berries. 50 00:02:24,880 --> 00:02:25,480 Speaker 2: I mustn't matter. 51 00:02:25,480 --> 00:02:28,360 Speaker 1: I don't personally buy organic berries at the moment, but 52 00:02:28,440 --> 00:02:30,280 Speaker 1: I do wash my berries. So when I saw this 53 00:02:30,360 --> 00:02:32,680 Speaker 1: research come out, I was kind of like, oh, this 54 00:02:32,720 --> 00:02:35,600 Speaker 1: is very interesting slash scary as well. So we don't 55 00:02:35,639 --> 00:02:38,960 Speaker 1: want to alarm anybody, We don't want to fearmong or anything. 56 00:02:39,040 --> 00:02:40,920 Speaker 1: We just want to bring to light what are the 57 00:02:40,960 --> 00:02:43,880 Speaker 1: current guidelines around this and what can we do for 58 00:02:44,000 --> 00:02:47,040 Speaker 1: our children for ourselves to make this that little bit healthier. 59 00:02:47,560 --> 00:02:51,079 Speaker 1: So the current guidelines are for the growers who are 60 00:02:51,120 --> 00:02:54,800 Speaker 1: currently using this dermathae to spray the berries with, you 61 00:02:54,919 --> 00:02:58,120 Speaker 1: must wait one day for blueberries and seven days for 62 00:02:58,280 --> 00:03:02,600 Speaker 1: raspberries and blackberries before actually harvesting them. But the APVMA, 63 00:03:02,680 --> 00:03:06,360 Speaker 1: which is the Australian Pesticide and Veterinary Medicine Authority, is 64 00:03:06,400 --> 00:03:10,000 Speaker 1: actually proposing that they extend this withholding period to be 65 00:03:10,240 --> 00:03:13,320 Speaker 1: about fourteen days for all berries. So something like a 66 00:03:13,360 --> 00:03:15,960 Speaker 1: blueberry would go from a one day weight to harvest 67 00:03:16,000 --> 00:03:19,480 Speaker 1: to fourteen days. That is a significant increase in the 68 00:03:19,560 --> 00:03:23,639 Speaker 1: wait time for harvesting. Now this is kind of really 69 00:03:23,720 --> 00:03:26,600 Speaker 1: under review. People are proposing this, it's not written into 70 00:03:26,600 --> 00:03:30,440 Speaker 1: the guidelines as yet. But why, I guess, are we 71 00:03:30,600 --> 00:03:35,600 Speaker 1: concerned about this chemical dermothaide Because it's actually a neurotoxic pesticide, 72 00:03:35,640 --> 00:03:39,000 Speaker 1: but it has been used for many decades in Australia. 73 00:03:39,040 --> 00:03:39,680 Speaker 2: It's not new. 74 00:03:40,160 --> 00:03:42,520 Speaker 1: But the interesting thing was Susie, when I started doing 75 00:03:42,520 --> 00:03:44,960 Speaker 1: some research into it is actually banned in places like 76 00:03:45,000 --> 00:03:48,320 Speaker 1: the EU and US regulators have actually flagged it as 77 00:03:48,320 --> 00:03:51,640 Speaker 1: a potential human cucinogen. So what is something that we 78 00:03:51,680 --> 00:03:54,320 Speaker 1: want to be wary of. It is something that we 79 00:03:54,360 --> 00:03:57,840 Speaker 1: want to be cautious of, but obviously understanding what is 80 00:03:57,840 --> 00:04:02,520 Speaker 1: considered a safe limit and your overall consumption of berries 81 00:04:02,600 --> 00:04:06,160 Speaker 1: and products that use this pesticide is obviously going to 82 00:04:06,200 --> 00:04:09,120 Speaker 1: come into contact as well. So the biggest thing I 83 00:04:09,120 --> 00:04:11,400 Speaker 1: think we can do is consumers and as parents who 84 00:04:11,440 --> 00:04:14,040 Speaker 1: have children who love to eat punnets and punnets and 85 00:04:14,040 --> 00:04:16,839 Speaker 1: punnets and blueberries, particularly when they're a bit cheaper in summer. 86 00:04:17,200 --> 00:04:18,760 Speaker 1: The best thing we can do is to wash our 87 00:04:18,800 --> 00:04:21,800 Speaker 1: produce if possible, and if your budget allows for it, 88 00:04:22,160 --> 00:04:24,440 Speaker 1: try to buy organic. And there are certainly you would 89 00:04:24,440 --> 00:04:26,640 Speaker 1: have seen them so eso those like Dirty dozen lists 90 00:04:26,640 --> 00:04:30,120 Speaker 1: that lists the top you know, twelve quote unquote dirtiest, 91 00:04:30,160 --> 00:04:33,039 Speaker 1: and that means the fruits and vegetables that use the 92 00:04:33,040 --> 00:04:35,599 Speaker 1: most amount of pesticides when growing them, and berries have 93 00:04:35,640 --> 00:04:37,760 Speaker 1: always been on those lists, so we do know that 94 00:04:38,040 --> 00:04:41,120 Speaker 1: when growers grow and harvest berries, they do tend to 95 00:04:41,240 --> 00:04:44,120 Speaker 1: use a certain amount of pesticides which are higher than 96 00:04:44,160 --> 00:04:47,120 Speaker 1: some other types of fruits and veggies. So if possible, 97 00:04:47,160 --> 00:04:50,240 Speaker 1: if the budget allows, buy organic. Next best thing you 98 00:04:50,240 --> 00:04:52,200 Speaker 1: could do, and even if you were buying organic, I 99 00:04:52,200 --> 00:04:54,880 Speaker 1: would still recommend washing them, is to wash your berries. 100 00:04:55,120 --> 00:04:57,920 Speaker 1: So basically you want to try to avoid soap and 101 00:04:58,000 --> 00:05:01,200 Speaker 1: detergent because that can still leave their own residues on 102 00:05:01,279 --> 00:05:04,159 Speaker 1: the products anyway, and the best practice is actually to 103 00:05:04,240 --> 00:05:06,719 Speaker 1: soak in vinegar or buye carp So it's a one 104 00:05:06,839 --> 00:05:09,599 Speaker 1: is to three solutions, So one part vinegar to water 105 00:05:09,920 --> 00:05:12,400 Speaker 1: or one teaspoon of baking soda into basically just a 106 00:05:12,400 --> 00:05:15,640 Speaker 1: big bowl of water. Soak you berries thirty sixty seconds. 107 00:05:15,680 --> 00:05:17,720 Speaker 1: Give them a really gentle kind of you know, rub 108 00:05:17,760 --> 00:05:18,320 Speaker 1: with your fingers. 109 00:05:18,360 --> 00:05:21,080 Speaker 2: Don't press too hard you'll squashal with your beautiful berries. 110 00:05:21,320 --> 00:05:23,799 Speaker 1: And don't soak for longer than about sixty seconds because 111 00:05:23,839 --> 00:05:26,000 Speaker 1: the longer you soak it for the berries can just 112 00:05:26,000 --> 00:05:27,599 Speaker 1: go a bit mushy, They're not very nice. 113 00:05:27,760 --> 00:05:30,600 Speaker 2: Make sure you dry them properly. And then if I. 114 00:05:30,520 --> 00:05:32,560 Speaker 1: Put them into glass containers with a little bit of 115 00:05:32,600 --> 00:05:34,840 Speaker 1: paper towel just on it, and that my berries will 116 00:05:34,920 --> 00:05:36,599 Speaker 1: last a good week or two. So I get a 117 00:05:36,600 --> 00:05:39,359 Speaker 1: lot longer last time out of my berries if I 118 00:05:39,520 --> 00:05:41,760 Speaker 1: wash them properly, I dry them properly, and then I 119 00:05:41,800 --> 00:05:43,800 Speaker 1: sort of line my glass containers with a bit of 120 00:05:43,880 --> 00:05:46,120 Speaker 1: paper towel or something. So that's sort of the best 121 00:05:46,120 --> 00:05:48,880 Speaker 1: practice to try and eliminate as much as possible this 122 00:05:49,240 --> 00:05:53,280 Speaker 1: pesticide on berries. Am I personally going to avoid buying berries? No, 123 00:05:53,920 --> 00:05:55,919 Speaker 1: If the budget allows, I will lot for organic but 124 00:05:55,960 --> 00:05:58,719 Speaker 1: I will absolutely always be washing my berries. And I 125 00:05:58,720 --> 00:06:00,640 Speaker 1: think it's a really important thing because I have seen 126 00:06:00,680 --> 00:06:03,560 Speaker 1: parents cruising around the shopping center giving their kids blueberries 127 00:06:03,560 --> 00:06:06,039 Speaker 1: and strawberries out of a punnet. And although that might 128 00:06:06,080 --> 00:06:08,920 Speaker 1: be a healthy option as a snack for the children 129 00:06:08,920 --> 00:06:10,799 Speaker 1: instead of a packet of tiny teddies when you're cruising 130 00:06:10,800 --> 00:06:13,920 Speaker 1: through the supermarket, we do need to be aware of 131 00:06:13,960 --> 00:06:16,479 Speaker 1: how these things are grown and the types of pesticides 132 00:06:16,560 --> 00:06:18,480 Speaker 1: that we are using. So the best practice is to 133 00:06:18,520 --> 00:06:20,960 Speaker 1: take it home, give them a good wash, dry them off, 134 00:06:21,160 --> 00:06:22,760 Speaker 1: and you're good to go after that. 135 00:06:23,440 --> 00:06:24,200 Speaker 3: It is alarming. 136 00:06:24,520 --> 00:06:27,480 Speaker 4: I think that eventually it will get banned in Australia 137 00:06:27,520 --> 00:06:29,480 Speaker 4: as well, and I think the fact it's not is 138 00:06:29,520 --> 00:06:35,600 Speaker 4: a concern. I think that it's really tricky because I 139 00:06:35,800 --> 00:06:38,159 Speaker 4: even think berries are expensive at the moment, Like I 140 00:06:38,160 --> 00:06:39,600 Speaker 4: think back to the good old days when they were 141 00:06:39,600 --> 00:06:42,279 Speaker 4: two dollars a punt it like I'm certainly buying far less. 142 00:06:43,080 --> 00:06:46,479 Speaker 4: So I did see an influencer or a nutritionists washing 143 00:06:46,520 --> 00:06:50,240 Speaker 4: them in an organic fruit and vegetable wash you can buy. 144 00:06:50,360 --> 00:06:54,559 Speaker 4: They're about fifteen twenty dollars two and I was thinking 145 00:06:54,600 --> 00:06:55,880 Speaker 4: at the time, this is a few weeks ago. 146 00:06:55,960 --> 00:06:57,000 Speaker 3: Wow, that's commitment. 147 00:06:57,360 --> 00:06:59,480 Speaker 4: And now she obviously was onto it before we were, 148 00:07:00,040 --> 00:07:02,359 Speaker 4: So I like that. You don't have to pay for 149 00:07:02,440 --> 00:07:05,240 Speaker 4: a solution. You can do it baking soda is buyicarbs, 150 00:07:05,240 --> 00:07:06,960 Speaker 4: so you can do it with bi carb and vinegar 151 00:07:07,000 --> 00:07:10,080 Speaker 4: and get the same result. It is time intensive, you know, 152 00:07:10,200 --> 00:07:13,120 Speaker 4: our women are already time poor. It's tricky with things 153 00:07:13,120 --> 00:07:15,560 Speaker 4: like raspberries. Of course, they just sort of disintegrate, so 154 00:07:15,640 --> 00:07:18,720 Speaker 4: it is extremely tricky. The question I have, Leanne, is 155 00:07:18,760 --> 00:07:21,240 Speaker 4: what do we do about frozen berries because a lot 156 00:07:21,280 --> 00:07:23,600 Speaker 4: of people will use those in smoothies and as a 157 00:07:23,600 --> 00:07:26,680 Speaker 4: convenient option and a cost effective option, So you can 158 00:07:26,720 --> 00:07:29,480 Speaker 4: hardly wash them, you know, they will literally disintegrate. So 159 00:07:29,520 --> 00:07:32,640 Speaker 4: I think that's an issue in itself, because what do 160 00:07:32,680 --> 00:07:34,800 Speaker 4: we do then, you know, do we have assurances that 161 00:07:34,840 --> 00:07:37,160 Speaker 4: they have been properly washed at time harvest? 162 00:07:37,200 --> 00:07:37,600 Speaker 3: I doubt it. 163 00:07:37,600 --> 00:07:40,240 Speaker 4: They will be snapped frozen like all frozen produce. So 164 00:07:40,320 --> 00:07:42,040 Speaker 4: I think that is a little bit of a concern. 165 00:07:42,680 --> 00:07:45,240 Speaker 4: And yeah, I think we're all sort of aware of 166 00:07:45,280 --> 00:07:47,720 Speaker 4: it now. And certainly if you have got capacity to 167 00:07:47,720 --> 00:07:50,040 Speaker 4: buy fresh would be washing and sticking in the fridge 168 00:07:50,040 --> 00:07:53,840 Speaker 4: and some paper towel, But yeah, my main question is frozen. 169 00:07:53,920 --> 00:07:56,400 Speaker 4: I think that leaves a real issue for frozen berries 170 00:07:56,440 --> 00:07:59,160 Speaker 4: in general because you can't really wash those. 171 00:07:59,440 --> 00:08:01,920 Speaker 1: And a lot of for some fruit and particularly berries 172 00:08:01,920 --> 00:08:03,600 Speaker 1: come from overseas, like I know a lot of by 173 00:08:03,640 --> 00:08:06,080 Speaker 1: frozen berries are Vietnamese or they're from the US. So 174 00:08:06,520 --> 00:08:09,200 Speaker 1: I do remember when I was pregnant, I must supposed 175 00:08:09,200 --> 00:08:11,520 Speaker 1: to a video like a smoothie using blueberris, and someone 176 00:08:11,520 --> 00:08:13,080 Speaker 1: wrote back to me, oh, my gosh, you're not supposed 177 00:08:13,120 --> 00:08:15,560 Speaker 1: to have frozen berries when you're pregnant, And I think 178 00:08:15,600 --> 00:08:18,240 Speaker 1: it had something to do with where they're from, like 179 00:08:18,240 --> 00:08:21,120 Speaker 1: they're typically not from Australia, they're overseas, and the level 180 00:08:21,160 --> 00:08:22,520 Speaker 1: of pesticide and that kind of thing. 181 00:08:22,640 --> 00:08:25,080 Speaker 2: So I did continue personally. 182 00:08:24,640 --> 00:08:26,640 Speaker 1: To have frozen berries, but I did buy the organic 183 00:08:26,720 --> 00:08:28,960 Speaker 1: type after that, and I was really trying to if 184 00:08:29,000 --> 00:08:31,200 Speaker 1: I could find a source from Australia if I could, 185 00:08:31,240 --> 00:08:34,840 Speaker 1: because our I guess legislation and regulations are very different 186 00:08:34,880 --> 00:08:36,920 Speaker 1: to other parts of the world as well. But I 187 00:08:36,960 --> 00:08:39,960 Speaker 1: do think if the budget allows organic, particularly for frozen 188 00:08:40,160 --> 00:08:42,520 Speaker 1: is a better idea because you can't really wash them. 189 00:08:42,559 --> 00:08:44,800 Speaker 1: Like you said that, they're kind of snap frozen at 190 00:08:44,840 --> 00:08:48,360 Speaker 1: the point of harvest. There is an organic brand in supermarkets. 191 00:08:48,400 --> 00:08:49,240 Speaker 1: Isn't there that white? 192 00:08:49,360 --> 00:08:51,040 Speaker 2: Isn't that white in the white bag? Exactly? 193 00:08:51,200 --> 00:08:53,920 Speaker 4: Yeah, So I think that we will see a lot 194 00:08:53,960 --> 00:08:57,840 Speaker 4: more produced frozen and fresh marketed according to that as 195 00:08:57,880 --> 00:09:01,439 Speaker 4: an additive, similar to the permeate discussion with milk a 196 00:09:01,480 --> 00:09:03,640 Speaker 4: few years back about milks, it didn't contain it. So 197 00:09:03,679 --> 00:09:05,200 Speaker 4: I think that it will become more of a talking 198 00:09:05,240 --> 00:09:07,559 Speaker 4: point because certainly, in the past couple of weeks on 199 00:09:07,640 --> 00:09:11,000 Speaker 4: our Nutrition Couch Instagram, I've had a lot of direct 200 00:09:11,000 --> 00:09:13,960 Speaker 4: messages about this, so it's certainly on people's minds. So 201 00:09:14,000 --> 00:09:16,400 Speaker 4: we'll continue to update you as we hear anything. But certainly, 202 00:09:16,440 --> 00:09:18,080 Speaker 4: if you can afford it, it's in the budget to 203 00:09:18,080 --> 00:09:20,720 Speaker 4: go organic, or maybe you might sort of when they're 204 00:09:20,720 --> 00:09:23,480 Speaker 4: on sale, stock up on the organic ones for the freezer, 205 00:09:23,520 --> 00:09:26,160 Speaker 4: and then when you've got time washed the fresh ones 206 00:09:26,200 --> 00:09:28,400 Speaker 4: in supermarkets. So yeah, it sounds like we're on the 207 00:09:28,440 --> 00:09:31,000 Speaker 4: right track and doing a bit more prep So very 208 00:09:31,000 --> 00:09:34,360 Speaker 4: interesting indeed, all rightly, and well, another research paper that 209 00:09:34,400 --> 00:09:37,760 Speaker 4: crossed my path which was very interesting was one on 210 00:09:37,800 --> 00:09:41,400 Speaker 4: Amiga three fats because I personally think that amiga three 211 00:09:41,400 --> 00:09:46,000 Speaker 4: fats are not discussed enough in nutrition because very few 212 00:09:46,040 --> 00:09:49,160 Speaker 4: people consume the recommended two fish meals a week from 213 00:09:49,280 --> 00:09:52,520 Speaker 4: the Heart Foundation for general health that comes from eating 214 00:09:52,520 --> 00:09:56,800 Speaker 4: all types of seafood, and specifically the amiga three benefits 215 00:09:56,800 --> 00:09:59,360 Speaker 4: that come from oily fish in particular, whether it's salmon 216 00:09:59,520 --> 00:10:02,520 Speaker 4: or clothes that I am an ambassador for Tasau, but 217 00:10:02,679 --> 00:10:06,640 Speaker 4: also fish in general, barramundi, sardines, tin tuna, tin salmon, 218 00:10:07,240 --> 00:10:10,320 Speaker 4: and even whitefish. You do get some amiga three from now. 219 00:10:10,559 --> 00:10:13,840 Speaker 4: You can get some amiga three from plant based foods, 220 00:10:13,840 --> 00:10:17,360 Speaker 4: but it's not the long chain very powerful thha and epa, 221 00:10:17,400 --> 00:10:21,400 Speaker 4: which is only found in fish. So things like lindseeed, walnut, 222 00:10:21,520 --> 00:10:23,199 Speaker 4: sinland sea bread you do get some of what we 223 00:10:23,280 --> 00:10:25,959 Speaker 4: call the plant based a mega threes, but to get 224 00:10:26,000 --> 00:10:29,199 Speaker 4: the sort of ones with the strongest anti inflammatory benefits, 225 00:10:29,280 --> 00:10:31,559 Speaker 4: naturally it does need to come from fish. And so 226 00:10:31,720 --> 00:10:34,000 Speaker 4: this was a study that looked at the benefits from 227 00:10:34,040 --> 00:10:36,960 Speaker 4: a whole body perspective, because of course the key benefits 228 00:10:37,000 --> 00:10:40,200 Speaker 4: from omega threes and what's changed primarily in our diets 229 00:10:40,320 --> 00:10:43,400 Speaker 4: is that going back thousands of years is that because 230 00:10:43,440 --> 00:10:46,120 Speaker 4: we had a diet that was richer in plant based 231 00:10:46,160 --> 00:10:48,840 Speaker 4: AMGA threes and ate more fish, and even our meat 232 00:10:48,920 --> 00:10:52,559 Speaker 4: was higher in that from the produce that animals were eating. Now, 233 00:10:52,600 --> 00:10:55,200 Speaker 4: our ratios in our diet are far far less than 234 00:10:55,200 --> 00:10:58,040 Speaker 4: they were, and that is a pro inflammatory ratio because 235 00:10:58,120 --> 00:11:00,280 Speaker 4: the types of fat now diet compete for us take 236 00:11:00,360 --> 00:11:02,679 Speaker 4: in the cell wall, and we naturally have a lot 237 00:11:02,720 --> 00:11:04,839 Speaker 4: of what we call the amiga six seed oils going 238 00:11:04,840 --> 00:11:07,840 Speaker 4: through our diet from processed foods, vegetable oils, and then 239 00:11:07,880 --> 00:11:11,920 Speaker 4: of course saturated fat's coming from processed foods, cakes, biscuits, pastries, 240 00:11:12,000 --> 00:11:14,800 Speaker 4: dairy and so basically a little old a mega threes 241 00:11:14,840 --> 00:11:17,800 Speaker 4: get drowned out very very easily. And really we need 242 00:11:17,880 --> 00:11:19,480 Speaker 4: to try and be having about a grammar day for 243 00:11:19,559 --> 00:11:22,960 Speaker 4: optimal health and the anti inflammatory benefits that comes from 244 00:11:23,000 --> 00:11:25,480 Speaker 4: a single serve of AMGA three rich seafood, whether it's 245 00:11:25,520 --> 00:11:28,200 Speaker 4: salmon or sardines. But most of us are getting nowhere 246 00:11:28,280 --> 00:11:31,480 Speaker 4: near that because we are not eating enough fish, and 247 00:11:31,559 --> 00:11:33,400 Speaker 4: so of course some people are like, oh, well, shall 248 00:11:33,440 --> 00:11:35,880 Speaker 4: I supplement Well, this study is really interesting because it 249 00:11:35,960 --> 00:11:38,600 Speaker 4: shows beyond the amiga three benefits for what we called 250 00:11:38,640 --> 00:11:41,440 Speaker 4: protein synthesis in the body, so it really tickled my interest. 251 00:11:42,080 --> 00:11:45,319 Speaker 4: So the paper was a meta analysis, which is a 252 00:11:45,360 --> 00:11:48,600 Speaker 4: strong review paper and it was published in the Journal 253 00:11:48,600 --> 00:11:51,240 Speaker 4: of Nutrition Reviews just this year in February, and that's 254 00:11:51,280 --> 00:11:54,800 Speaker 4: a very reputable journal, and it basically went through all 255 00:11:54,920 --> 00:11:58,840 Speaker 4: of the papers that had specifically look at age related 256 00:11:58,920 --> 00:12:01,719 Speaker 4: decline and skeletal muscle mass. So we know once we 257 00:12:01,800 --> 00:12:03,800 Speaker 4: get into our thirties and forties, well, I think it's 258 00:12:03,840 --> 00:12:06,679 Speaker 4: about one percent per year the average adult two percent, 259 00:12:06,800 --> 00:12:09,440 Speaker 4: we'd lose a year of muscle mass, which significantly adds 260 00:12:09,520 --> 00:12:12,400 Speaker 4: up through the lifespan. And of course that is very 261 00:12:12,480 --> 00:12:14,400 Speaker 4: closely linked to our strength as we age, and we 262 00:12:14,480 --> 00:12:16,960 Speaker 4: talk frequently on the podcast about as we get older 263 00:12:17,000 --> 00:12:19,680 Speaker 4: we want to be strong, yes, lean, but also strong 264 00:12:19,760 --> 00:12:21,880 Speaker 4: and fit so our bodies and muscles can preserve and 265 00:12:21,960 --> 00:12:25,360 Speaker 4: hold our body and keep our activities of daily life 266 00:12:25,440 --> 00:12:28,679 Speaker 4: and flexibility and strength as strong as possible so we're 267 00:12:28,720 --> 00:12:31,360 Speaker 4: not prone to fools and can do all the things 268 00:12:31,400 --> 00:12:33,839 Speaker 4: physically we want to as we get older. And so 269 00:12:34,000 --> 00:12:38,400 Speaker 4: this specifically was looking at the rates of muscle protein synthesis, 270 00:12:38,559 --> 00:12:42,439 Speaker 4: so muscle building and break down, and the link to 271 00:12:42,600 --> 00:12:46,599 Speaker 4: a MEAGA three fat intake in older adults. So it 272 00:12:46,720 --> 00:12:50,240 Speaker 4: was a very specific review paper looking I guess at 273 00:12:50,320 --> 00:12:53,880 Speaker 4: aging populations and it found three hundred studies and only 274 00:12:54,000 --> 00:12:57,440 Speaker 4: eight had that specificity that were able to be included 275 00:12:57,480 --> 00:13:01,800 Speaker 4: in the study. And they found that a Mega three supplementation, 276 00:13:02,120 --> 00:13:06,680 Speaker 4: so Amga three capsules had no significant effect on muscle 277 00:13:06,760 --> 00:13:10,680 Speaker 4: synthesis in the body compared to oral intake of amiga 278 00:13:10,760 --> 00:13:15,160 Speaker 4: three's from the diet, which showed a significant increase on 279 00:13:15,360 --> 00:13:20,240 Speaker 4: increasing whole body protein synthesis rates, which is very interesting 280 00:13:20,320 --> 00:13:25,520 Speaker 4: research and the finding is thought because it improves insulin 281 00:13:25,600 --> 00:13:29,719 Speaker 4: sensitivity and basically the growth hormones and the body so 282 00:13:29,880 --> 00:13:32,800 Speaker 4: more likely to put down muscle tissue when we consume 283 00:13:32,880 --> 00:13:37,360 Speaker 4: a higher amount of actual amiga threes throughout diet. So 284 00:13:37,840 --> 00:13:39,520 Speaker 4: I thought it was relevant just to have a little 285 00:13:39,520 --> 00:13:41,960 Speaker 4: bit of chat because I certainly know lots of listeners 286 00:13:42,000 --> 00:13:43,760 Speaker 4: and lots of my own clients will take an a 287 00:13:43,800 --> 00:13:46,920 Speaker 4: Mega three supplement, and I just wanted to highlight that 288 00:13:47,040 --> 00:13:49,360 Speaker 4: whilst that won't be negative, if anything, it will be 289 00:13:49,440 --> 00:13:52,560 Speaker 4: aiding inflammation in the body overall and improving your ratios. 290 00:13:53,040 --> 00:13:56,679 Speaker 4: Specifically when it comes to improving muscle in the body, 291 00:13:56,720 --> 00:13:59,640 Speaker 4: it appears that the actual intake of it in real 292 00:13:59,679 --> 00:14:03,480 Speaker 4: food fo has a significant effect and looking and saying well, 293 00:14:03,559 --> 00:14:06,360 Speaker 4: from a diet perspective, am I getting enough Amiga three fat? 294 00:14:06,840 --> 00:14:06,960 Speaker 1: Well? 295 00:14:07,040 --> 00:14:09,560 Speaker 4: Literally, if you're not having oily fish at least every 296 00:14:09,720 --> 00:14:12,679 Speaker 4: second day. And I'm not talking a massive two hundred 297 00:14:12,679 --> 00:14:15,679 Speaker 4: grand piece of salmon, I'm talking about one hundred grams. 298 00:14:15,720 --> 00:14:18,920 Speaker 4: A very small tin of tuna will give some sardines 299 00:14:18,920 --> 00:14:20,640 Speaker 4: which we're going to talk about in a minute even better. 300 00:14:20,720 --> 00:14:23,840 Speaker 4: And salmon if you do like it, rich sauces Barramundi's 301 00:14:23,840 --> 00:14:26,720 Speaker 4: actually pretty high, as are prawn's coming into summer season 302 00:14:26,760 --> 00:14:29,600 Speaker 4: in Australia, as are things like oysters and muscles, and 303 00:14:29,680 --> 00:14:32,040 Speaker 4: it really does add up. So if you are listening 304 00:14:32,120 --> 00:14:35,480 Speaker 4: and you are a seafood eater, basically the take home 305 00:14:35,520 --> 00:14:37,800 Speaker 4: message to preserve muscle mass as we age is you've 306 00:14:37,800 --> 00:14:39,400 Speaker 4: got to eat a little bit more of it. And 307 00:14:39,520 --> 00:14:41,840 Speaker 4: I think that from a weight control perspective, from a 308 00:14:41,880 --> 00:14:45,040 Speaker 4: nutrient intake perspective, If a client said to me, I'm 309 00:14:45,160 --> 00:14:48,160 Speaker 4: just going to have some tin tuna and veggies for dinner, 310 00:14:48,400 --> 00:14:53,040 Speaker 4: or sardines on toast or crackers with some tinned oysters 311 00:14:53,120 --> 00:14:55,440 Speaker 4: or muscles I'd be so happy. So I think that 312 00:14:55,520 --> 00:14:58,200 Speaker 4: they're just really superfoods in that section of the supermarket 313 00:14:58,240 --> 00:15:01,120 Speaker 4: that are affordable and cost effective and you don't need 314 00:15:01,160 --> 00:15:02,560 Speaker 4: a lot of it. You know, you might find if 315 00:15:02,560 --> 00:15:05,000 Speaker 4: you're having a big piece of salmon twice a week 316 00:15:05,080 --> 00:15:07,000 Speaker 4: or once a week, you actually probably better to harve 317 00:15:07,080 --> 00:15:10,120 Speaker 4: it and have two smaller portions across two days of 318 00:15:10,160 --> 00:15:12,480 Speaker 4: the week than you are to have that bigger piece. 319 00:15:12,600 --> 00:15:15,000 Speaker 4: So yeah, I just thought it was very very interesting 320 00:15:15,080 --> 00:15:17,920 Speaker 4: that it was a real distinct difference between oral Amiga 321 00:15:17,960 --> 00:15:20,640 Speaker 4: three supplementation and actually eating the fish itself and the 322 00:15:20,680 --> 00:15:21,720 Speaker 4: benefits that come from that. 323 00:15:22,520 --> 00:15:24,080 Speaker 2: Yeah, and I found it really interesting too. 324 00:15:24,240 --> 00:15:27,120 Speaker 1: And I guess my thoughts as you were talking through that, Like, firstly, 325 00:15:27,160 --> 00:15:29,400 Speaker 1: it was on older, older people, which I think is 326 00:15:29,440 --> 00:15:32,240 Speaker 1: really important because I were talking about sycopenia, that muscle wasting, 327 00:15:32,360 --> 00:15:34,840 Speaker 1: So it wasn't for like, you know, the fit and healthy, 328 00:15:34,840 --> 00:15:36,840 Speaker 1: your twenty thirty year old. It was on older people. 329 00:15:37,480 --> 00:15:40,320 Speaker 1: And then I guess the research show that the effect 330 00:15:40,440 --> 00:15:42,520 Speaker 1: was most pronounced when it was at least eight weeks 331 00:15:42,560 --> 00:15:44,560 Speaker 1: as well. And then I guess my question for you 332 00:15:44,720 --> 00:15:47,720 Speaker 1: would be, is it more pronounced in terms of muscle 333 00:15:47,760 --> 00:15:50,800 Speaker 1: protein synthesis, because when you eat real salmon, it's got 334 00:15:50,880 --> 00:15:53,880 Speaker 1: protein in there, versus when you take an Amiga three supplement, 335 00:15:54,200 --> 00:15:56,240 Speaker 1: you're just getting the EPA and the DHA, right, You're 336 00:15:56,240 --> 00:15:57,440 Speaker 1: not getting the protein out of. 337 00:15:57,480 --> 00:16:00,320 Speaker 2: That as well. So obviously the protein itself. 338 00:16:00,560 --> 00:16:02,400 Speaker 1: Was the most important part when it comes to muscle 339 00:16:02,440 --> 00:16:05,560 Speaker 1: protein synthesis, and the research did highlight that the benefits 340 00:16:05,600 --> 00:16:08,400 Speaker 1: were the strongest when they combined the immigatory with adequate 341 00:16:08,440 --> 00:16:08,960 Speaker 1: protein and. 342 00:16:09,000 --> 00:16:10,280 Speaker 2: Resistance based exercise. 343 00:16:10,360 --> 00:16:13,640 Speaker 1: So we know that to prevent that sycopenia, that muscle wasting, 344 00:16:13,720 --> 00:16:16,760 Speaker 1: you need resistance based exercise, you need enough protein. But 345 00:16:16,920 --> 00:16:20,000 Speaker 1: also these amigatrees are really important as well. So I 346 00:16:20,080 --> 00:16:22,120 Speaker 1: do like the research. I think it's great and it 347 00:16:22,320 --> 00:16:26,080 Speaker 1: just highlights that fact that dieticians always say food first, right, 348 00:16:26,160 --> 00:16:27,720 Speaker 1: food over supplements. 349 00:16:27,280 --> 00:16:28,680 Speaker 3: Always true. 350 00:16:28,720 --> 00:16:32,560 Speaker 4: And it's interesting from a cost perspective because like ultimately 351 00:16:32,640 --> 00:16:36,040 Speaker 4: fresh fish is relatively expensive. You can get frozen varieties, 352 00:16:36,080 --> 00:16:38,200 Speaker 4: but it does tend to be important and then you're 353 00:16:38,240 --> 00:16:41,120 Speaker 4: not perhaps exposed to the strict controls. In Australia, we 354 00:16:41,200 --> 00:16:44,440 Speaker 4: do have around our fish supplies, our seafood supplies, which 355 00:16:44,440 --> 00:16:46,280 Speaker 4: of course you'd argue are the highest in the world. 356 00:16:46,720 --> 00:16:50,320 Speaker 4: But just as an example, I myself love red salmon, 357 00:16:50,480 --> 00:16:52,520 Speaker 4: and it dates back to going in the eighties with 358 00:16:52,640 --> 00:16:56,160 Speaker 4: my nana to David Jones when David Jones had cafes 359 00:16:56,600 --> 00:16:59,200 Speaker 4: and you used to get the red salmon sandwiches in 360 00:16:59,280 --> 00:17:01,400 Speaker 4: the little Fingers sandwiches, and I just thought that was 361 00:17:01,440 --> 00:17:04,159 Speaker 4: so elegant, you know, in the suburban shopping center. So 362 00:17:04,200 --> 00:17:06,520 Speaker 4: I always had this affinity to red salmon. But red 363 00:17:06,560 --> 00:17:09,040 Speaker 4: salmon in a tin is incredibly expensive. Like it's like 364 00:17:09,160 --> 00:17:11,960 Speaker 4: I think the small two hundred grand one is about 365 00:17:12,040 --> 00:17:14,679 Speaker 4: six or seven dollars, and then the Woolies and Coals 366 00:17:14,720 --> 00:17:17,600 Speaker 4: branded tin, which is the big four to twenty, is 367 00:17:17,680 --> 00:17:21,720 Speaker 4: about ten dollars. But I argue that if you like 368 00:17:21,880 --> 00:17:24,639 Speaker 4: it ten dollars, you'll get at least four serves. So 369 00:17:24,720 --> 00:17:27,120 Speaker 4: two fifty is serve, which is equivalent to tuna, which 370 00:17:27,200 --> 00:17:30,440 Speaker 4: is much lower in amega three generally. And if you 371 00:17:30,680 --> 00:17:32,439 Speaker 4: like the tin salmon with the bones, you get all 372 00:17:32,440 --> 00:17:34,800 Speaker 4: the calcium, which a lot of our ladies listening need 373 00:17:34,840 --> 00:17:37,560 Speaker 4: a lot more natural calcium in their diet. So it's 374 00:17:37,600 --> 00:17:39,840 Speaker 4: a very smart superfood. And even though it looks a 375 00:17:39,880 --> 00:17:41,800 Speaker 4: lot to buy one tin of something for ten bucks, 376 00:17:42,200 --> 00:17:44,680 Speaker 4: considering you'll get four serves of it for salmon patties 377 00:17:45,040 --> 00:17:48,800 Speaker 4: or on sandwiches, wraps, in a salad. It's actually a 378 00:17:48,840 --> 00:17:51,920 Speaker 4: really smart superfood and cost per serve is good, so 379 00:17:52,040 --> 00:17:54,000 Speaker 4: I think, don't discount it. And I know people listening 380 00:17:54,040 --> 00:17:55,920 Speaker 4: you'll be like, I can't do tin salmon each to 381 00:17:55,960 --> 00:17:58,280 Speaker 4: their own. But if you do not mind it, it's 382 00:17:58,320 --> 00:18:00,639 Speaker 4: certainly a superfood, and I would say quite affordable if 383 00:18:00,640 --> 00:18:02,680 Speaker 4: you struggle with fresh fish or even I have a 384 00:18:02,720 --> 00:18:05,800 Speaker 4: lot of people who they like salmon or fish, but 385 00:18:05,960 --> 00:18:08,119 Speaker 4: the kids don't, so cooking it for dinners a problem 386 00:18:08,200 --> 00:18:09,960 Speaker 4: because not everyone eats it, Whereas I think a little 387 00:18:09,960 --> 00:18:11,760 Speaker 4: bit of tin can go a long way, you know, 388 00:18:11,880 --> 00:18:13,639 Speaker 4: I argue, who doesn't like a bit of a salmon 389 00:18:13,720 --> 00:18:16,880 Speaker 4: or tuna ristle? Like it's you know, very eighties food 390 00:18:16,960 --> 00:18:20,040 Speaker 4: and seventies food. But it is cost effective and extremely 391 00:18:20,160 --> 00:18:22,320 Speaker 4: nutrient rich, So there's a lot to be said for that, 392 00:18:22,400 --> 00:18:24,439 Speaker 4: particularly when the cost of food is so much at 393 00:18:24,440 --> 00:18:24,840 Speaker 4: the moment. 394 00:18:25,400 --> 00:18:27,080 Speaker 1: And I think the key is to get kids onto 395 00:18:27,160 --> 00:18:29,720 Speaker 1: it early, because I certainly have given my two girls 396 00:18:29,720 --> 00:18:31,960 Speaker 1: salmon from a really really young age and like you. 397 00:18:32,040 --> 00:18:33,439 Speaker 2: I used to make these salmon patties. 398 00:18:33,440 --> 00:18:36,280 Speaker 1: I'd mash I'd cook sweet potato, mash it down, add 399 00:18:36,320 --> 00:18:38,040 Speaker 1: in the red salmon, add a couple of eggs, in 400 00:18:38,359 --> 00:18:39,400 Speaker 1: some bread crumbs. 401 00:18:39,160 --> 00:18:41,000 Speaker 2: And just give a really good shake of dial. 402 00:18:41,080 --> 00:18:42,640 Speaker 1: I didn't used to add salt when they were really 403 00:18:42,680 --> 00:18:44,720 Speaker 1: little babies, but now that they're sort of two and three, 404 00:18:44,720 --> 00:18:46,520 Speaker 1: I'll put some salt in there as well, and just 405 00:18:46,560 --> 00:18:48,800 Speaker 1: the combination of dill and salt, the bread crumbs, the 406 00:18:48,840 --> 00:18:51,840 Speaker 1: sweet potato mass some of that salmon flavor as well. 407 00:18:51,920 --> 00:18:54,000 Speaker 1: And certainly David and I eat salmon two three times 408 00:18:54,040 --> 00:18:56,080 Speaker 1: a week. It's a non negotiable for us. We both 409 00:18:56,119 --> 00:18:58,040 Speaker 1: actually love it, so it's a lot easier to get in. 410 00:18:58,400 --> 00:19:00,560 Speaker 1: And I also think it's worth highlighting that the skin 411 00:19:00,640 --> 00:19:02,879 Speaker 1: of the salmon contains the bulk of the Amiga threes 412 00:19:02,880 --> 00:19:05,080 Speaker 1: as well. Have so many clients who really love salmon, 413 00:19:05,280 --> 00:19:07,000 Speaker 1: but they don't eat the skin at all, and I 414 00:19:07,080 --> 00:19:10,120 Speaker 1: think that that can hinder the amount of Amiga three 415 00:19:10,160 --> 00:19:12,800 Speaker 1: you're actually trying to get in. So where possible, we 416 00:19:12,960 --> 00:19:15,560 Speaker 1: pat the salmon dry, we salt the crap out of it, 417 00:19:15,640 --> 00:19:17,520 Speaker 1: like we use so much salt, and then we put 418 00:19:17,560 --> 00:19:19,960 Speaker 1: its skin down into a really hot cast iron pan 419 00:19:20,080 --> 00:19:22,359 Speaker 1: and that cooks beautifully. Because I don't like that, like 420 00:19:22,480 --> 00:19:24,880 Speaker 1: that salty skin. I can't handle it. It's like reheated 421 00:19:24,920 --> 00:19:25,359 Speaker 1: the next day. 422 00:19:25,400 --> 00:19:27,359 Speaker 2: I'm like a hard no. But if it's like fresh, 423 00:19:27,440 --> 00:19:29,240 Speaker 2: it's crispy, it's salty either. 424 00:19:29,320 --> 00:19:31,239 Speaker 1: Just think it's delicious and it's much easier to get 425 00:19:31,320 --> 00:19:33,560 Speaker 1: in when it's hot and salty and a little bit crispy. 426 00:19:34,200 --> 00:19:36,399 Speaker 4: True, And I think, don't be scared, particularly in the 427 00:19:36,480 --> 00:19:39,159 Speaker 4: case of tin fish, if you need a bit of 428 00:19:39,240 --> 00:19:41,399 Speaker 4: mayo or something that is high and fat to flavor 429 00:19:41,440 --> 00:19:43,240 Speaker 4: it so you do enjoy it. Like I think sometimes 430 00:19:43,280 --> 00:19:45,240 Speaker 4: we're scared to add seasonings because we think, oh, we 431 00:19:45,280 --> 00:19:47,639 Speaker 4: shouldn't be adding mayo or fat to it. Where I 432 00:19:47,680 --> 00:19:49,440 Speaker 4: would be happy if a client needed to add a 433 00:19:49,440 --> 00:19:52,200 Speaker 4: little bit of pesto or mayo to sort of mask 434 00:19:52,240 --> 00:19:53,680 Speaker 4: the taste of the fish so they enjoyed it but 435 00:19:53,760 --> 00:19:54,880 Speaker 4: still got the benefits. 436 00:19:55,280 --> 00:19:56,520 Speaker 3: I wouldn't have a problem with that. 437 00:19:56,640 --> 00:19:59,200 Speaker 4: And I think that's why in the supermarket section, whilst 438 00:19:59,240 --> 00:20:00,960 Speaker 4: Tuina it does have and Mega three it does have 439 00:20:01,119 --> 00:20:03,920 Speaker 4: some and you see a lot of those cracker packs 440 00:20:03,960 --> 00:20:05,800 Speaker 4: with a bit of Mayo and things. Actually don't have 441 00:20:05,880 --> 00:20:07,720 Speaker 4: a problem with them because I'd much rather my client 442 00:20:07,800 --> 00:20:09,879 Speaker 4: eat the fish, even if it does have a bit 443 00:20:09,920 --> 00:20:12,159 Speaker 4: of extra fat added, then not eat it at all. 444 00:20:12,240 --> 00:20:14,040 Speaker 4: So don't be scared to sort of flavor it up. 445 00:20:14,080 --> 00:20:16,320 Speaker 4: And yeah, I find across the board they can be 446 00:20:16,400 --> 00:20:20,679 Speaker 4: really tasty and very nutritious meals, So keep an eye out. Alright, Lynne, 447 00:20:20,800 --> 00:20:24,080 Speaker 4: I've got a new product now I'm interested again. 448 00:20:24,480 --> 00:20:26,600 Speaker 3: I sort of saw it in the supermarket. Have you 449 00:20:26,680 --> 00:20:26,960 Speaker 3: seen it? 450 00:20:27,600 --> 00:20:29,320 Speaker 2: No, I haven't seen it yet. Okay, it's a new one, 451 00:20:29,400 --> 00:20:29,520 Speaker 2: is it. 452 00:20:29,840 --> 00:20:31,920 Speaker 4: The good thing actually now is we're recording videos and 453 00:20:31,960 --> 00:20:33,840 Speaker 4: what we're going to do for our listeners as we 454 00:20:34,000 --> 00:20:36,520 Speaker 4: refine our video process, we're going to be off to 455 00:20:36,560 --> 00:20:38,879 Speaker 4: start to actually have the physical product with us to 456 00:20:38,920 --> 00:20:40,879 Speaker 4: show you. So that's exciting. So we'll probably start that 457 00:20:40,960 --> 00:20:43,000 Speaker 4: from next in the next couple of weeks. But this 458 00:20:43,200 --> 00:20:45,440 Speaker 4: one is unfortunately we'll just describe it to you, but 459 00:20:45,560 --> 00:20:48,560 Speaker 4: it's in coals, not will worse and it's the Primo 460 00:20:49,119 --> 00:20:52,480 Speaker 4: light lunch smoke Ham, tasty cheese and Vita wheat nine 461 00:20:52,560 --> 00:20:56,359 Speaker 4: grains dejan A's It's a light lunch lean that's how 462 00:20:56,400 --> 00:20:59,120 Speaker 4: it's marketed. Every time I look in this section, there's 463 00:20:59,160 --> 00:21:01,640 Speaker 4: more and more of these product, so it's certainly obviously 464 00:21:01,880 --> 00:21:03,800 Speaker 4: a direction from the buyer that people are looking for 465 00:21:03,880 --> 00:21:06,879 Speaker 4: these kind of products. It retails at six dollars fifty, 466 00:21:06,920 --> 00:21:10,159 Speaker 4: which is cost effective for a lunch. And let's have 467 00:21:10,200 --> 00:21:12,560 Speaker 4: a look at the nutritional so per serve. It's just 468 00:21:12,920 --> 00:21:16,440 Speaker 4: shy of three hundred calories, so eleven hundred and thirty kilodelels. 469 00:21:17,040 --> 00:21:19,800 Speaker 4: It's marketed heavily on the protein content, which is eighteen 470 00:21:19,840 --> 00:21:23,000 Speaker 4: point eight grams. It's got eighteen point seven grams of carbs, 471 00:21:23,000 --> 00:21:25,160 Speaker 4: so shy of two slices of bread worth coming from 472 00:21:25,200 --> 00:21:27,840 Speaker 4: those fider weights. Bidiweight and nine grain are a very 473 00:21:28,080 --> 00:21:32,160 Speaker 4: nutrient dense grain, a whole grain, very good quality carbohydrate. 474 00:21:32,640 --> 00:21:34,520 Speaker 4: Only two point four grams of sugar, which is what 475 00:21:34,520 --> 00:21:36,720 Speaker 4: you would expect from ham and cheese and crackers. The 476 00:21:36,800 --> 00:21:39,119 Speaker 4: saturated fat at five point nine is quite high, and 477 00:21:39,200 --> 00:21:42,440 Speaker 4: that's because it is a cheese product. Sodium quite high 478 00:21:42,480 --> 00:21:45,080 Speaker 4: at eight hundred and eleven milligrams, given that we should 479 00:21:45,119 --> 00:21:46,960 Speaker 4: really try and have less than two thousand a day, 480 00:21:47,520 --> 00:21:50,680 Speaker 4: and not insignificant in fat twelve point four grams again, 481 00:21:50,720 --> 00:21:53,280 Speaker 4: there's cheese and ham in it. If I look at 482 00:21:53,320 --> 00:21:57,640 Speaker 4: the ingredient list, the first ingredient is reduced fat tasty cheese, 483 00:21:57,680 --> 00:21:59,520 Speaker 4: So they're cutting some fat out there by using a 484 00:21:59,600 --> 00:22:02,840 Speaker 4: light chet smoked ham. They're not giving me percentages of 485 00:22:02,920 --> 00:22:06,160 Speaker 4: their Now, I'm pretty sure they'll have the nitrates in there. Yes, 486 00:22:06,280 --> 00:22:09,600 Speaker 4: they do, as it is a processed meat, modified starches, 487 00:22:09,880 --> 00:22:11,600 Speaker 4: the vital weight nine grains, which have got a very 488 00:22:11,680 --> 00:22:14,879 Speaker 4: clean ingredient list overall, then the djna's which has a 489 00:22:14,920 --> 00:22:17,760 Speaker 4: bit of mustard. So the ingredient list is quite long, 490 00:22:17,800 --> 00:22:23,240 Speaker 4: and that's primarily because it comes from processed meat and crackers. Now, 491 00:22:23,680 --> 00:22:27,639 Speaker 4: the issue that I believe LIAM will also have is that, 492 00:22:28,480 --> 00:22:31,879 Speaker 4: whilst it's heavily marketed for protein content, eighteen grams for 493 00:22:31,960 --> 00:22:35,000 Speaker 4: lunch is still pretty low. Really for our women, we'd 494 00:22:35,040 --> 00:22:38,200 Speaker 4: be wanting at least we're closer to thirty. But the 495 00:22:38,440 --> 00:22:43,440 Speaker 4: issue is that process meat ham, turkey salami is not 496 00:22:43,880 --> 00:22:47,280 Speaker 4: equivalent in protein content to what I describe as real 497 00:22:47,359 --> 00:22:52,200 Speaker 4: protein chicken breast lean meat itself. Plus it is identified 498 00:22:52,240 --> 00:22:54,720 Speaker 4: as a known carcidogen from the World Health Organization. So 499 00:22:54,920 --> 00:22:59,440 Speaker 4: even if I loved this product, nutritionally, I can't recommend 500 00:22:59,520 --> 00:23:02,520 Speaker 4: it because it still has process meat in it, and 501 00:23:02,600 --> 00:23:04,560 Speaker 4: we spoke about process chicken a couple of weeks ago. 502 00:23:05,440 --> 00:23:08,679 Speaker 4: So I think it's just really good reminder that whilst 503 00:23:08,720 --> 00:23:11,439 Speaker 4: these products look good, and if I had to choose 504 00:23:11,520 --> 00:23:14,800 Speaker 4: between a client having this with some salad like a 505 00:23:14,960 --> 00:23:19,160 Speaker 4: salad bag and a fast food meal, yes, I would 506 00:23:19,160 --> 00:23:23,240 Speaker 4: absolutely choose this, but it's down the list. It's certainly 507 00:23:23,320 --> 00:23:25,479 Speaker 4: not on my shopping list, it's not on my client's 508 00:23:25,560 --> 00:23:29,800 Speaker 4: meal plans. I have to be very clear those additives, 509 00:23:29,920 --> 00:23:33,919 Speaker 4: those preservatives should not be consumed daily in our diet. 510 00:23:34,040 --> 00:23:37,840 Speaker 4: I usually say process meat bacon once maybe twice a 511 00:23:37,880 --> 00:23:41,320 Speaker 4: week at most. So yeah, it's a really interesting product 512 00:23:41,320 --> 00:23:44,679 Speaker 4: because obviously people are buying them. Obviously they're being heavily marketed. 513 00:23:44,720 --> 00:23:47,199 Speaker 4: They're expensive, like the little ones for kids are three 514 00:23:47,320 --> 00:23:50,240 Speaker 4: fifty to four to fifty per snack, and they're all 515 00:23:50,480 --> 00:23:54,240 Speaker 4: slap protein, protein protein. But let's be very clear, it 516 00:23:54,359 --> 00:23:57,320 Speaker 4: remains process meat and as such is in an occasional 517 00:23:57,440 --> 00:23:58,240 Speaker 4: food at best. 518 00:23:59,040 --> 00:24:01,880 Speaker 1: Honestly, couldn't summer it better. Like the addition of the vita, 519 00:24:02,040 --> 00:24:03,840 Speaker 1: it's great. You know, we like a cracker with a 520 00:24:03,840 --> 00:24:05,920 Speaker 1: bit of fiber in it. However, like you said, it 521 00:24:06,040 --> 00:24:09,160 Speaker 1: is still an ultra process food. The ingredients in there, 522 00:24:09,280 --> 00:24:12,160 Speaker 1: there's what like twelve lines in terms of the ingredient list. 523 00:24:12,480 --> 00:24:15,560 Speaker 1: The ham contains a preservative two fifty, so you are 524 00:24:15,640 --> 00:24:18,440 Speaker 1: getting it is deemed an ultra processed red meat. So 525 00:24:18,720 --> 00:24:20,800 Speaker 1: I think it, Like you said, it's an occasional thing. 526 00:24:20,880 --> 00:24:22,879 Speaker 1: If you forget your lunch, if you're heading off to 527 00:24:22,920 --> 00:24:25,080 Speaker 1: the kids soccer game, you're hungry, you want to grab 528 00:24:25,200 --> 00:24:27,720 Speaker 1: something from the supermarket. Yes, it's not on the go option, 529 00:24:28,000 --> 00:24:30,160 Speaker 1: and a little bit of process red meat is fun. 530 00:24:30,240 --> 00:24:30,359 Speaker 2: You know. 531 00:24:30,440 --> 00:24:32,800 Speaker 1: It's okay to have bacon, you know, once we get 532 00:24:32,840 --> 00:24:34,760 Speaker 1: the cafe. It's okay to have a sausage to dinner. 533 00:24:35,040 --> 00:24:37,560 Speaker 1: But if you're regularly using ham in your sandwiches and 534 00:24:37,680 --> 00:24:40,440 Speaker 1: buying these things, if you're having sausages two three times 535 00:24:40,480 --> 00:24:42,960 Speaker 1: with the family, if you eat bacon nearly every weekend, 536 00:24:43,000 --> 00:24:45,600 Speaker 1: if you have the cheeseboards with the kabana the salami, 537 00:24:45,840 --> 00:24:48,360 Speaker 1: you're putting the salami in your pizza, it's too much. 538 00:24:48,520 --> 00:24:50,760 Speaker 1: We have the research that shows us that too much 539 00:24:50,880 --> 00:24:54,320 Speaker 1: process red meat significantly increases your risk of cancers, particularly 540 00:24:54,359 --> 00:24:57,920 Speaker 1: about cancer, so we know that there's no argument against that. So, 541 00:24:58,080 --> 00:25:00,280 Speaker 1: like you said, it's an occasional thing. Is it a 542 00:25:00,320 --> 00:25:02,440 Speaker 1: better choice compared to a lot of the other cheese 543 00:25:02,480 --> 00:25:05,280 Speaker 1: and cracker options. Yes, but I would still argue that 544 00:25:05,359 --> 00:25:07,760 Speaker 1: there's one hundred other better choices in the soupermarket. It's 545 00:25:07,800 --> 00:25:10,480 Speaker 1: not something that you would ever really see me recommend ever, 546 00:25:10,920 --> 00:25:13,280 Speaker 1: unless a client is like, look, I absolutely love this. 547 00:25:13,400 --> 00:25:15,280 Speaker 1: It's one of my favorite foods in the world. How 548 00:25:15,400 --> 00:25:17,840 Speaker 1: can we include this as part of a balanced diet? Okay, 549 00:25:18,160 --> 00:25:20,280 Speaker 1: but it is not something I would personally recommend. I 550 00:25:20,359 --> 00:25:22,560 Speaker 1: have a very sort of hard stance against those ultra 551 00:25:22,640 --> 00:25:25,159 Speaker 1: process meats. I think there's far better options in the soupermarket. 552 00:25:25,440 --> 00:25:27,760 Speaker 1: We talked about that ready made chicken breast a couple 553 00:25:27,760 --> 00:25:30,040 Speaker 1: of weeks ago. That is a far better option. And 554 00:25:30,119 --> 00:25:32,600 Speaker 1: you can grab a packet of vitawheats yourself, grab some 555 00:25:32,680 --> 00:25:34,440 Speaker 1: sliced cheese off the shelf and make that up in 556 00:25:34,560 --> 00:25:36,919 Speaker 1: a matter of minutes, and it's a better option than 557 00:25:37,000 --> 00:25:38,560 Speaker 1: including the ham in my opinion. 558 00:25:38,920 --> 00:25:40,480 Speaker 4: Yeah, And to be honest, like, you can buy their 559 00:25:40,600 --> 00:25:43,159 Speaker 4: Vite eight nine greens and Rye cruskets three dollars on 560 00:25:43,280 --> 00:25:46,680 Speaker 4: sale regularly and a Tina tuna or salmon. Salmon's a 561 00:25:46,720 --> 00:25:49,600 Speaker 4: bit more, but say tuna's two dollars, so you're getting, 562 00:25:49,960 --> 00:25:53,359 Speaker 4: you know, for five dollars, a much better lunch option 563 00:25:54,320 --> 00:25:57,320 Speaker 4: and also extra serves of it. So I think, yeah, 564 00:25:57,520 --> 00:26:00,119 Speaker 4: so it's a tricky one because we're seeing just so 565 00:26:00,240 --> 00:26:02,880 Speaker 4: many of them pop up. The other thing, Actually, I've 566 00:26:02,880 --> 00:26:06,359 Speaker 4: got some feedback. I did buy the Yumi's Avocado dip 567 00:26:06,640 --> 00:26:09,520 Speaker 4: with crackers the little snack pack. My boys weren't the 568 00:26:09,560 --> 00:26:11,600 Speaker 4: biggest fan of it, which was a shame because I 569 00:26:11,600 --> 00:26:12,960 Speaker 4: would have really liked to be able to send it 570 00:26:13,000 --> 00:26:13,480 Speaker 4: to school. 571 00:26:13,600 --> 00:26:15,960 Speaker 3: So if any other listeners have tried it, let us know. 572 00:26:16,119 --> 00:26:18,560 Speaker 4: But I will report back because sometimes I put something 573 00:26:18,640 --> 00:26:21,879 Speaker 4: on my Instagram stories and someone wrote taste crap, so 574 00:26:21,920 --> 00:26:24,520 Speaker 4: I could just report straight away no good. So I 575 00:26:24,560 --> 00:26:26,639 Speaker 4: think that kind of feedback works quite well because Leanna 576 00:26:26,640 --> 00:26:28,840 Speaker 4: and I can't try everything. But I have no doubt 577 00:26:28,880 --> 00:26:30,920 Speaker 4: that ham and cheese and crackers will taste good. But yeah, 578 00:26:30,920 --> 00:26:33,080 Speaker 4: they're sort of down the list of quick and easy options. 579 00:26:33,359 --> 00:26:35,439 Speaker 4: But I have a massive issue with my clients at 580 00:26:35,480 --> 00:26:37,800 Speaker 4: the moment in Bacon, like I just find it slips 581 00:26:37,840 --> 00:26:40,200 Speaker 4: in so many times, like they'll have their eggs and 582 00:26:40,320 --> 00:26:42,760 Speaker 4: fetter and hallomi and then a bit of bacon two 583 00:26:42,880 --> 00:26:44,639 Speaker 4: or three times a week. And I'm just like, you 584 00:26:44,760 --> 00:26:47,240 Speaker 4: can't have process meet that often, Like let's be clear, 585 00:26:47,280 --> 00:26:50,160 Speaker 4: it's once a week kind of thing, because I think 586 00:26:50,200 --> 00:26:51,400 Speaker 4: people are eating a lot more. 587 00:26:51,320 --> 00:26:52,280 Speaker 3: Of it than they realize. 588 00:26:52,800 --> 00:26:55,400 Speaker 1: Yeah, it's a difficult one, particularly from a budget perspective, 589 00:26:55,480 --> 00:26:57,159 Speaker 1: but you know, we've discussed it at length on the 590 00:26:57,200 --> 00:26:57,879 Speaker 1: podcast before. 591 00:26:57,960 --> 00:26:59,880 Speaker 3: So bacon's cheap. Is bacon chee? 592 00:27:00,080 --> 00:27:00,119 Speaker 1: No? 593 00:27:00,200 --> 00:27:02,440 Speaker 2: I mean ham? So ham hams hat cheap. Yeah, but 594 00:27:02,600 --> 00:27:04,600 Speaker 2: bacon's not cheap at all. But yeah, ham is very cheap. 595 00:27:04,600 --> 00:27:07,560 Speaker 1: It's a good lunchbox filler, particularly for families with small children. 596 00:27:07,600 --> 00:27:10,119 Speaker 1: Sausages and ham make regular appearances in the Diet. We 597 00:27:10,240 --> 00:27:12,560 Speaker 1: get that, we're not saying that you're a bad person. 598 00:27:12,640 --> 00:27:14,960 Speaker 1: We get that we've had we know we've had discussions 599 00:27:15,000 --> 00:27:16,920 Speaker 1: at length about it on the podcast, But where you 600 00:27:17,080 --> 00:27:19,840 Speaker 1: can do try to minimize your intake of process red meats, 601 00:27:19,880 --> 00:27:22,639 Speaker 1: and particularly for your children, because it's not you know, 602 00:27:22,720 --> 00:27:24,920 Speaker 1: we're not seeing bow cancer percent and children. We're seeing 603 00:27:24,960 --> 00:27:27,160 Speaker 1: it present in a lot of younger people in their 604 00:27:27,240 --> 00:27:30,640 Speaker 1: thirties who consumed a lot of these products, the devons, 605 00:27:30,720 --> 00:27:33,720 Speaker 1: the hams, the salamis, the bacon regularly in their school 606 00:27:33,800 --> 00:27:36,919 Speaker 1: lunchboxes on weekends. This is where we're seeing these huge 607 00:27:37,200 --> 00:27:40,200 Speaker 1: increase in bow cancer patients in their thirties and in 608 00:27:40,240 --> 00:27:42,280 Speaker 1: their early forties, when it used to be something we 609 00:27:42,359 --> 00:27:44,040 Speaker 1: saw in people who were in their sixties and in 610 00:27:44,080 --> 00:27:47,119 Speaker 1: their seventies or potentially their eighties. So it is a 611 00:27:48,040 --> 00:27:51,159 Speaker 1: younger person's disease which is quite scary, and it's what 612 00:27:51,400 --> 00:27:54,480 Speaker 1: we're consuming within our childhood as well that is going 613 00:27:54,560 --> 00:27:58,200 Speaker 1: to increase or decrease overage potentially in our twenty thirties 614 00:27:58,200 --> 00:27:58,679 Speaker 1: and forties. 615 00:27:59,119 --> 00:28:01,360 Speaker 4: And I will say because of course people will say, oh, 616 00:28:01,440 --> 00:28:03,520 Speaker 4: but you know, my Italian grandparents eat a lot of 617 00:28:03,600 --> 00:28:05,639 Speaker 4: salami and they're very healthy and live to one hundred 618 00:28:05,640 --> 00:28:10,119 Speaker 4: and five. Now, the difference is that traditional European diets 619 00:28:10,160 --> 00:28:14,120 Speaker 4: Mediterranean Italians, whilst they may include process meat, they don't 620 00:28:14,160 --> 00:28:15,639 Speaker 4: tend to have a lot of the other rubbish that 621 00:28:15,680 --> 00:28:18,119 Speaker 4: we have. You don't see them eating banana bread and 622 00:28:18,280 --> 00:28:22,000 Speaker 4: croissants and extra large lattes. So yes, they do have 623 00:28:22,040 --> 00:28:24,320 Speaker 4: a higher intake of those products, but they also have 624 00:28:24,520 --> 00:28:27,080 Speaker 4: far less processed food across the board, and they have 625 00:28:27,240 --> 00:28:29,640 Speaker 4: a massive amount of fresh fruit and vegetables which will 626 00:28:29,640 --> 00:28:32,680 Speaker 4: help to buffer those damaging cells in the body. So 627 00:28:33,040 --> 00:28:35,080 Speaker 4: basically when you have more fruit and vegetables, it helps 628 00:28:35,119 --> 00:28:37,960 Speaker 4: to protect against cancer cells. So just say they are 629 00:28:38,040 --> 00:28:40,160 Speaker 4: eating process meat, but they've got a buffer effect, so 630 00:28:40,240 --> 00:28:42,840 Speaker 4: that may explain that to a certain extent. So it's 631 00:28:42,960 --> 00:28:46,080 Speaker 4: just our dietary patterns are such that we're more prone 632 00:28:46,160 --> 00:28:48,480 Speaker 4: and that's one of the contributors, and we don't get that, 633 00:28:48,960 --> 00:28:50,720 Speaker 4: you know, seven to ten serves of fresh fruit and 634 00:28:50,800 --> 00:28:54,560 Speaker 4: veged daily to have that preventative or the buffer effect 635 00:28:54,600 --> 00:28:58,000 Speaker 4: perhaps that the traditional European cultures do have from process meat. 636 00:28:58,240 --> 00:29:01,720 Speaker 4: But certainly pole Is, like you know other Eastern European countries, 637 00:29:01,760 --> 00:29:03,880 Speaker 4: they do have very high rates of bout cancer. Don't 638 00:29:03,920 --> 00:29:06,480 Speaker 4: be mistaken, they do. So it's a little bit of 639 00:29:06,560 --> 00:29:09,640 Speaker 4: that what's the French paradox, you know what I mean, 640 00:29:09,720 --> 00:29:10,760 Speaker 4: because they also have the. 641 00:29:10,760 --> 00:29:12,600 Speaker 3: Good stuff too, So just keep that in mind. We 642 00:29:12,760 --> 00:29:14,680 Speaker 3: don't eat like that here, yeah, exactly. 643 00:29:14,720 --> 00:29:17,440 Speaker 1: And the portion sizes I think as well, are huge 644 00:29:17,560 --> 00:29:19,960 Speaker 1: in Australia compared to other parts of the world, as well, 645 00:29:20,040 --> 00:29:21,840 Speaker 1: but that's as much as we're saying the topic. We'll 646 00:29:21,920 --> 00:29:24,680 Speaker 1: move on and then finally Susie onto our listener. Question 647 00:29:24,760 --> 00:29:27,200 Speaker 1: of the week is all about sardines and if they're 648 00:29:27,200 --> 00:29:29,560 Speaker 1: a good choice. So I'll go first because I have 649 00:29:29,640 --> 00:29:33,160 Speaker 1: a very polarizing opinion. From a health perspective, yes, absolutely, 650 00:29:33,200 --> 00:29:37,320 Speaker 1: there's no arguments here. From a personal preference perspective. 651 00:29:36,880 --> 00:29:38,600 Speaker 2: I'm a hard no. I'm just I'm a hard no. 652 00:29:38,920 --> 00:29:41,120 Speaker 1: It's I would say it's the one thing I never 653 00:29:41,240 --> 00:29:44,880 Speaker 1: gave away kids, despite knowing how incredible they are from 654 00:29:44,880 --> 00:29:48,400 Speaker 1: a nutrition perspective, particularly for the amiga trees. They've got protein, 655 00:29:48,440 --> 00:29:51,400 Speaker 1: they've got Vitamin D, they've got calcium, they've got B twelve, 656 00:29:51,600 --> 00:29:53,800 Speaker 1: Like they're an incredible powerhouse for food. 657 00:29:54,440 --> 00:29:56,080 Speaker 2: I can't do it, Susie. I can't do it. Like 658 00:29:56,240 --> 00:29:57,960 Speaker 2: just the thought of it almost makes me vomit a 659 00:29:58,000 --> 00:29:59,920 Speaker 2: little bit in my mouth, Like, I just I can't. 660 00:30:00,240 --> 00:30:00,840 Speaker 2: I think it's. 661 00:30:00,760 --> 00:30:03,520 Speaker 1: Because when I was early pregnant, I tried to eat 662 00:30:03,520 --> 00:30:05,280 Speaker 1: them because I knew how healthy they were, and I 663 00:30:05,400 --> 00:30:07,240 Speaker 1: was like nauseous, and I was like and now I 664 00:30:07,360 --> 00:30:09,480 Speaker 1: just look at a sardine and I'm just like, oh no, 665 00:30:09,600 --> 00:30:11,080 Speaker 1: I can't do it, so I can't even serve it 666 00:30:11,120 --> 00:30:11,520 Speaker 1: to my kids. 667 00:30:11,520 --> 00:30:13,280 Speaker 2: I can't even like take it out of the tins. 668 00:30:13,320 --> 00:30:14,240 Speaker 2: So they're not for me. 669 00:30:14,600 --> 00:30:16,959 Speaker 1: My parents eat them, they love them, they're super healthy. 670 00:30:17,360 --> 00:30:18,840 Speaker 1: I just they're not in our household. 671 00:30:18,880 --> 00:30:20,600 Speaker 2: I'm sorry. But if you do love them, if you 672 00:30:20,680 --> 00:30:22,120 Speaker 2: can tolerate them, they're great. 673 00:30:22,560 --> 00:30:22,960 Speaker 3: Yeah, we're not. 674 00:30:22,960 --> 00:30:25,800 Speaker 4: Getting sponsored by John West when you talk players about sardine. 675 00:30:25,400 --> 00:30:26,800 Speaker 2: So I'm so sorry. 676 00:30:26,880 --> 00:30:30,719 Speaker 3: Sorry, Like Satin, yes, she used to think about who 677 00:30:30,720 --> 00:30:31,120 Speaker 3: she's talking to. 678 00:30:31,280 --> 00:30:31,400 Speaker 2: Now. 679 00:30:31,440 --> 00:30:33,320 Speaker 4: First of all, this is a question from one of 680 00:30:33,400 --> 00:30:35,640 Speaker 4: our listeners who we have great respect for, who loves sardine. 681 00:30:35,760 --> 00:30:37,440 Speaker 3: So let's be a bit more genter, like sit. 682 00:30:37,480 --> 00:30:40,360 Speaker 2: They're incredibly healthy. I don't say that they're healthy, they're 683 00:30:40,400 --> 00:30:40,840 Speaker 2: just not for me. 684 00:30:41,160 --> 00:30:44,000 Speaker 4: We don't need your description of your bad experience for startings. 685 00:30:44,280 --> 00:30:46,480 Speaker 4: So first of all, I feel like sadines. They're a 686 00:30:46,520 --> 00:30:48,400 Speaker 4: bit like cottage cheese. It's whether you grew up with 687 00:30:48,440 --> 00:30:51,160 Speaker 4: them or not, because certain cultural groups have had them 688 00:30:51,200 --> 00:30:54,160 Speaker 4: in their diet forever, you know, like Northern European people 689 00:30:54,640 --> 00:30:56,520 Speaker 4: like I had a Norwegian boyfriend back in the day, 690 00:30:56,640 --> 00:30:59,840 Speaker 4: and they just ate all that fish herrings, mackerel like 691 00:31:00,360 --> 00:31:02,800 Speaker 4: it was very familiar. I think it's what we're familiar with, 692 00:31:03,200 --> 00:31:06,160 Speaker 4: so certainly, I think that probably the main consumer of 693 00:31:06,200 --> 00:31:08,800 Speaker 4: satings in Australia are older Australians and ones perhaps from 694 00:31:08,840 --> 00:31:12,000 Speaker 4: European backgrounds, so are familiar. Basically, they're really good for you, 695 00:31:12,160 --> 00:31:13,840 Speaker 4: and they're really cheap, like a tin of them in 696 00:31:14,320 --> 00:31:16,440 Speaker 4: Coles and Will is like two bucks, so they're really 697 00:31:16,520 --> 00:31:19,760 Speaker 4: high quality protein. They're extremely good for you. If you 698 00:31:20,000 --> 00:31:22,480 Speaker 4: like them, go for it, like they're probably the cheapest 699 00:31:22,720 --> 00:31:25,920 Speaker 4: Amiga threes you'll consume, and so good for you. So yeah, 700 00:31:25,960 --> 00:31:27,880 Speaker 4: we just don't talk about it, I guess because we're 701 00:31:27,920 --> 00:31:30,720 Speaker 4: sort of always trying to talk mainstream and we certainly 702 00:31:30,760 --> 00:31:32,520 Speaker 4: don't want our listeners to all go and take their 703 00:31:32,520 --> 00:31:34,800 Speaker 4: saturdays to the office and you know, get a bad rap. 704 00:31:35,240 --> 00:31:37,280 Speaker 4: I'm thinking, you know, you can't be doing phish in 705 00:31:37,360 --> 00:31:41,400 Speaker 4: the office, microwave fisk that's an episode. So I think 706 00:31:41,400 --> 00:31:43,280 Speaker 4: that's why we don't mention it. But that's the only reason. 707 00:31:43,360 --> 00:31:45,560 Speaker 4: They're really good. If you love them, go for it. 708 00:31:46,200 --> 00:31:48,040 Speaker 4: Do I have them at home? Not overly, because again 709 00:31:48,080 --> 00:31:49,840 Speaker 4: I didn't get brought up with them, but my mum 710 00:31:50,080 --> 00:31:52,880 Speaker 4: likes them, and so I think, yeah, absolutely. The only 711 00:31:52,920 --> 00:31:55,080 Speaker 4: reason we don't mention it is they're probably not from 712 00:31:55,280 --> 00:31:57,600 Speaker 4: a lot of people on their mainstream grocery list. But 713 00:31:57,840 --> 00:32:00,800 Speaker 4: whether you like them on toast at home, whichever way, 714 00:32:00,840 --> 00:32:03,600 Speaker 4: you like them one hundred percent, they are a super food. 715 00:32:04,120 --> 00:32:06,120 Speaker 4: And yeah, the more of them you like and can eat, 716 00:32:06,160 --> 00:32:08,040 Speaker 4: the better really for your budget and your nutrition. 717 00:32:08,240 --> 00:32:09,959 Speaker 2: So go for it one hundred percent. If you can 718 00:32:10,000 --> 00:32:10,880 Speaker 2: tolerate it, go for it. 719 00:32:11,120 --> 00:32:13,120 Speaker 3: Just so if you like them, not tolerate, that's a 720 00:32:13,200 --> 00:32:15,480 Speaker 3: negative for it. If you like them, go for it. 721 00:32:15,880 --> 00:32:18,520 Speaker 1: If you like them, yes, all right, Well that brings 722 00:32:18,600 --> 00:32:20,840 Speaker 1: us to to the end of another fishy episode of 723 00:32:20,880 --> 00:32:23,480 Speaker 1: the Nutrition Couch and one that we have live recorded 724 00:32:23,560 --> 00:32:25,800 Speaker 1: for you guys as well, and we'll just quickly mention 725 00:32:25,880 --> 00:32:27,040 Speaker 1: that if you know that your diet need is a 726 00:32:27,080 --> 00:32:29,360 Speaker 1: little bit more protein, you can check out our range 727 00:32:29,400 --> 00:32:33,840 Speaker 1: of scientifically formulated supplements at design Bydietitians dot com sent 728 00:32:33,920 --> 00:32:36,239 Speaker 1: as an email adminute designed by Dietitians dot com. 729 00:32:36,320 --> 00:32:38,360 Speaker 2: If you have any questions about the range, thank you 730 00:32:38,400 --> 00:32:41,800 Speaker 2: for listening, and we will talk more nutrition things next week. 731 00:32:42,240 --> 00:32:42,880 Speaker 3: Have a great week.