Speaker 1: Our last few plant milk reviews have had such fantastic
Speaker 1: reviews that today we thought it was time to take
Speaker 1: a closer look at one of ours. And when I
Speaker 1: say ours, Leanne the favorite plant milks which is soy.
Speaker 1: And we've taken a close look at three very popular
Speaker 1: different kinds of soy milk that you can find in
Speaker 1: the Ossi supermarkets. Hi I'm Cuzyburrow and Li lean Wood.
Speaker 1: And as two of us Jays leading dieticians, we bring
Speaker 1: you the Nutrition Couch Product Review, a weekly chat on
Speaker 1: new products and old favorites that you can find in supermarkets. Now, Leanne,
Speaker 1: we thought it was time to do a whole milk section,
Speaker 1: and of course you have put your hands up to
Speaker 1: not only do the plant milk write ups, but particularly
Speaker 1: soy because I know that that is your choice of
Speaker 1: when we go for coffee, that's your order, and you've
Speaker 1: chosen some good ones. And on an episode, normally we
Speaker 1: would take turns at running through it, but I'm up
Speaker 1: in Brisbane actually visiting Leanne, and I don't have my
Speaker 1: normal tech with me and I literally cannot see these
Speaker 1: labels they're so small. So Leanne is going to take
Speaker 1: over and take us through and I will just chirp
Speaker 1: in with very valuable comments as we go.
Speaker 2: All Right, Well, the first one I think I'll say
Speaker 2: is probably the most popular, or the one that I
Speaker 2: always see clients gravitate towards. So the one that I
Speaker 2: would say is in the media a lot, and it's
Speaker 2: the Bonsoy Long Life soy Milk. So this one is
Speaker 2: in a one lead UHT pack and it's four dollars
Speaker 2: eighty so it's very pricey, like nearly five dollars, and
Speaker 2: it very rarely comes and sale from what I've seen,
Speaker 2: So I wouldn't exactly say that it was very affordable
Speaker 2: for a lot of people, but I do know it's
Speaker 2: very popular. So I thought we'd start with this one today, Susie.
Speaker 2: And when we go through the ingredient list, it starts
Speaker 2: with filtered water, followed by organic whole soy beans minimum
Speaker 2: of fourteen percent, followed by tapioca syrup, sea salt, jobs tea,
Speaker 2: and calcium carbonate. Now there's two interesting ingredients in there,
Speaker 2: one being tapiocis syrup, But I think people gravitate towards
Speaker 2: slim because there's no easily visible sugar on the label.
Speaker 2: But what a lot of people don't realize is that
Speaker 2: the tapioca syrup is actually sugar and the job's tier.
Speaker 2: I must be completely honest. I had to google. I
Speaker 2: was like, what is jobs tear and water is it
Speaker 2: doing in soy milk? So apparently it's a grain and
Speaker 2: it's a cereal plant that's native to Southeast Asia. And
Speaker 2: the grain is like a soft hold grain. It's dried
Speaker 2: out and then it's sold, and so they use it
Speaker 2: in things like jeury and some food products as well.
Speaker 2: So I'm guessing it contributes to a little bit of
Speaker 2: maybe the texture of the soy milk. Maybe it makes
Speaker 2: it blend easier. I'm not entirely sure what it's doing
Speaker 2: in there, but I imagine it's probably only a very
Speaker 2: small amount, and there is a little bit of calcium
Speaker 2: fortification happening, but it's not a huge amount when we
Speaker 2: go through the nutrition panel. So this is quite weird
Speaker 2: because I've never really seen a plant based milk that
Speaker 2: does any sort of milk milk or plant based milk
Speaker 2: that doesn't have a serving size of two fifty meals
Speaker 2: like this one's two hundred mils, which I find very unusual.
Speaker 2: Have you ever seen that before.
Speaker 1: No, but I do wonder because I think bon sooy
Speaker 1: comes from overseas, doesn't it?
Speaker 2: Yeah? Does so.
Speaker 1: I think that's got to do with a little bit
Speaker 1: of the change in values. And I guess we should
Speaker 1: say that soy milk is probably closest nutritionally to cow's milk.
Speaker 1: It's just a plant based sauce. So when we look
Speaker 1: at the nutritional profile, it's quite different from the previous
Speaker 1: two that we've looked at when we looked at oat
Speaker 1: and almond milk. Certainly, when we're trying to replicate the
Speaker 1: nutritional profile of cow's milk and dairy, soy is a
Speaker 1: lot closer nutritionally. But it is a bit out of
Speaker 1: fashion at the moment, isn't it.
Speaker 2: Soy?
Speaker 1: I haven't had clients say they're using soyfa agent. Well,
Speaker 1: I'm bringing it back, susy, bringing it back, baby. So
Speaker 1: should I convert it to two fifteen meals?
Speaker 2: I don't really want to compare it via a hundred
Speaker 2: mills because no offense, no one really has one hundred
Speaker 2: meals of milk. Most people would have a standard cup
Speaker 2: of milk if they're making a coffee. Okay, yeah, convert
Speaker 2: it okay, So basically what we're going to do is
Speaker 2: I'm going to try my best to convert it with
Speaker 2: my calculator in hand, because I must admit mass is
Speaker 2: not my strong point. So we've got roughly six hundred
Speaker 2: kilo jewels per serving, so per two fifty meals, which
Speaker 2: is on average about just about one hundred and forty
Speaker 2: five calories. Protein Wise, we have about ten grams of
Speaker 2: protein per serve, which we would expect in a soy
Speaker 2: milk because so is naturally higher. And then fat wise,
Speaker 2: we've got about five and a half grams of fat,
Speaker 2: with very low saturated fat under a gram of saturated fat.
Speaker 2: Now carbohydrate, we have nearly fourteen grams of carbohydrate per cup,
Speaker 2: with about five and a half grams of sugar per
Speaker 2: cup as well, so that is some of that is
Speaker 2: added sugar from the Tabiogi syrup as well. Now they
Speaker 2: have actually listed dietary fiber in here as well, which
Speaker 2: you're getting from the soybeans that are added in here,
Speaker 2: and dietary fiber is three and a half grams per cup,
Speaker 2: so that's actually quite a lot in something like a
Speaker 2: plant based milk. They've actually also listed potassium as well,
Speaker 2: which I find interesting. And potassium per cup is three
Speaker 2: hundred and fifty milligrams, and calcium I'm not loving Susie
Speaker 2: because it's quite low. It's only sixty three milligrams per cup,
Speaker 2: which I just think, I don't know my mind of
Speaker 2: like why bother well.
Speaker 1: I think it's it's interesting because when we look at
Speaker 1: the Australian plant based milks, if they do contain calcium,
Speaker 1: they do tend to have that massive two hundred three
Speaker 1: hundred milligrams, you know, a really decent serve. And I
Speaker 1: do wonder because this product I'm going to look u
Speaker 1: where it comes from, is not a low cool product
Speaker 1: and perhaps oversees the demand for that fortification is not
Speaker 1: so high because bon Sooi has had that level of
Speaker 1: calcium as long as I've been a dietitian. It's always
Speaker 1: had a little bit, but just not so much celcinc carbonate.
Speaker 1: So that's probably not our ideal preferred type of calcium.
Speaker 1: When it comes to absorption factors. It's sort of relatively insignificant,
Speaker 1: you know what I mean, Like you're getting a little bit,
Speaker 1: as you would from a serve of leg humes, but
Speaker 1: it's certainly not replicating a dairy by any way, shape
Speaker 1: or form. You know this so being quantity is similar
Speaker 1: across the board in terms of amounts. But I think
Speaker 1: my understanding of Bon Soi fans is it's a flavor thing.
Speaker 1: They love the taste. There's something that tastes amazing. Do
Speaker 1: you think it has that distinct taste and flavor because
Speaker 1: of the like the sweetness that's added.
Speaker 2: Yeah, I think so. I think it's one of the
Speaker 2: highest sugar varieties on the on the market, not by
Speaker 2: anything extravagant, but it's definitely got a couple of extragrams
Speaker 2: in some of the other brands. So I will admit
Speaker 2: like it tastes good. I definitely frequent cafes that use
Speaker 2: Bonsoi as their preferred soy milk of choice, and I
Speaker 2: must admit it does make a really nice coffee. But
Speaker 2: when I'm someone that uses soy milk on a regular basis,
Speaker 2: like I would some days have one to two cups
Speaker 2: of milk avls having a bit of cereal having it
Speaker 2: in my poroadge making it smoothie, than having it in
Speaker 2: my coffee as well at home. So I definitely preference
Speaker 2: another brand which is a lot more affordable and b
Speaker 2: actually has a required calcium in there for me, particularly
Speaker 2: when I was pregnant and breastfeeding as well, because it's
Speaker 2: something a nutrient that we really want to watch out
Speaker 2: for as calcium. So this isn't my topic. I definitely.
Speaker 2: I don't think I've ever recommended this for clients, Susie,
Speaker 2: but I must say it does taste nice and I
Speaker 2: don't mind it occasionally in you know, in my local
Speaker 2: coffee shop.
Speaker 1: Bond Soy was the first modern Japanese soy milk to
Speaker 1: arrive in Australia.
Speaker 2: Well, there you go. So it's Japanese.
Speaker 1: I think it's it is Australia, but they're modeling it
Speaker 1: on a Japanese profile.
Speaker 2: Yeah. The factory is in Victoria. Well, there you go.
Speaker 1: It's local, so it's basically seems to be replicating a
Speaker 1: Japanese recipe.
Speaker 2: Or they source the organic soybeans from the US and
Speaker 2: from Canada. That's why it's got the claims about GMO
Speaker 2: on there, because I think that, you know, Americans are
Speaker 2: very concerned about GMO.
Speaker 1: Yeah, and I think this product get exported. I think
Speaker 1: you can buy just once around the world. Yeah, very interesting,
Speaker 1: But I've always wondered if it was that was why
Speaker 1: the calcium levels would remain low. But obviously they're following
Speaker 1: a very distinct formula and if it's not broken, you
Speaker 1: don't have to fix it. And it's such a popular
Speaker 1: type of milk, but nutritionally, I wouldn't probably recommend it
Speaker 1: one because it's way too expensive, like four dollars eighty
Speaker 1: for a liter for families. That's that's up there. And
Speaker 1: I like any kind of soy to have some decent calcium.
Speaker 1: But you know, if you love it and occasionally have
Speaker 1: a you know, cafe coffee, but it wouldn't be on
Speaker 1: my list of ones that I would recommend people buy
Speaker 1: just based on the calcium alone, agreed. And we don't
Speaker 1: love added sugar to milk, you know what I mean,
Speaker 1: It's not ideal.
Speaker 2: And then the second one I've gone for is the
Speaker 2: pure harvest organic soy unsweetened. So I must say that
Speaker 2: the majority of soy milk's on the market or found
Speaker 2: in super markets are sweet. It's actually very rare to
Speaker 2: find an unsweetened one. I had to really go hunting today, Susie,
Speaker 2: So I hope our listeners appreciate this one, especially very
Speaker 2: if aoudable will wors At the moment, it's retailing for
Speaker 2: two dollars for the UHD for the one liter and
Speaker 2: is it Australia made in owned company as well. So
Speaker 2: I was quite impressed with this one, and looking at
Speaker 2: the ingredient list, it's pretty good. It's filtered water, it's
Speaker 2: organic whole soy beans, minimum of fifteen percent organic sunflour, oil,
Speaker 2: plant calcium, and sea salt. And you know, it's got
Speaker 2: a pretty clean ingredient list per serving, which is two
Speaker 2: fifty mils so a standard cup size, unlike the bon
Speaker 2: Soi is five hundred kilodules per serving, seven point five
Speaker 2: grams of protein, eight point five grams of fat. So
Speaker 2: this is a higher fat soy milk compared to some
Speaker 2: of the others of the market because of the addition
Speaker 2: of the oil. And I'll talk about that in a second.
Speaker 2: So eight point five grams of total fat, one gram
Speaker 2: of saturated, three point eight grams of carbohydrate, two grams
Speaker 2: of sugar that's naturally occurring sugars and less than a
Speaker 2: gram of dietary fiber, and thirty eight milligrams of sodium
Speaker 2: and three hundred milligrams of calcium. So that's exactly what
Speaker 2: we want to see. And I just realized, Suzie, I
Speaker 2: think the dietary fiber. I thought that was all coming
Speaker 2: from the soybeans. Actually think that's that Job's tier. They've
Speaker 2: added that, perhaps for the taste, but also that's got
Speaker 2: to contribute to the fiber profile because it has a
Speaker 2: very similar amount of soybeans per cup, So this is
Speaker 2: less than a gram and the other ones close to
Speaker 2: three grams. They must be getting some sort of fiber
Speaker 2: out of that Job's tier because it is a grain.
Speaker 1: And I guess it would also give the consistency. Yeah,
Speaker 1: you know, I think one of the things about soy
Speaker 1: milk is that it's thicker and it sort of has
Speaker 1: that mouth feel, you know what I mean. So I'm
Speaker 1: wondering if that's where that comes into it as well.
Speaker 1: It's a bit unique in that sense, whereas some of
Speaker 1: the others will be very similar formulation. So perhaps that's
Speaker 1: the sort of secret ingredient.
Speaker 2: People love it.
Speaker 1: But I don't remember seeing that ingredient long term, so
Speaker 1: whether they didn't declare it or whether it's a new
Speaker 1: because I don't remember ever seeing that before on a label, I.
Speaker 2: Don't either, And I looked it up today and I thought,
Speaker 2: what is that?
Speaker 1: So, you know, it would be strange they suddenly started
Speaker 1: to declare it, and it would also be strange that
Speaker 1: they'd started to add it and change the formulation. So
Speaker 1: these are whole questions. We're not quite sure. So if
Speaker 1: anyone knows, how do share it? But I have never
Speaker 1: I'm like, you've seen that, And I think if I
Speaker 1: had seen it on the label before, I would have
Speaker 1: sort of thought, what is that?
Speaker 2: So? Yeah?
Speaker 1: Interesting? Maybe it's like their secret ingredient. It's like the
Speaker 1: KFC herbs and spice.
Speaker 2: Yeah, so this is the pure harvest one. I like
Speaker 2: it because it's got a nice clean ingredient list. It
Speaker 2: is a higher fat one versus a higher sugar one,
Speaker 2: so I guess, you know, pick your poison. But I
Speaker 2: love the addition of the three hundred milligrams of calcium
Speaker 2: per serving, and I love the price point, like two
Speaker 2: dollars for a plant based milk that's high calcium. I
Speaker 2: think that's really affordable for a lot of families. It is.
Speaker 1: But the question I have for you, what does it
Speaker 1: taste like?
Speaker 2: I haven't.
Speaker 1: I must admit I haven't had this one. I must admit,
Speaker 1: because that's the other thing. We don't like to sort
Speaker 1: of suggest products that don't taste amazing. And I guess
Speaker 1: my thoughts would be, well, it might be cleaner, but
Speaker 1: if it doesn't taste great, but certainly nutritionally it comes
Speaker 1: up trumps. Like I think it's great, great amount of calcium,
Speaker 1: it's clean, nutritionally, very very strong. So my only hesitation
Speaker 1: would be if it's not tasting so amazing, but certainly
Speaker 1: it would be a product that I would absolutely recommend
Speaker 1: based on the nutritionals and the very clean ingredient list
Speaker 1: and that great amount of calcium. The only way I
Speaker 1: would see it being a better product is if they
Speaker 1: added some vitamin D. But apart from that, I think
Speaker 1: it's nine out of ten for a soy milk.
Speaker 2: It's great, and it's Aussie made and owned as well,
Speaker 2: which we love. Of course we're always going to support local.
Speaker 2: And the last one SUSI am. I say I'm a
Speaker 2: little bit biased. This is the one I personally choose
Speaker 2: to drink. It's the Vita soy milky, so it's a
Speaker 2: light one, so it's a lower sugar one, the lower
Speaker 2: sugar and sort of the lower fat one as well,
Speaker 2: so there's a Vita soy soy milky. The normal range
Speaker 2: is like a dark blue color than the light version,
Speaker 2: which is a light blue color. So this one's two
Speaker 2: dollars forty five at retails four at wool West for
Speaker 2: the LITA and ingredient wise, we've got filtered water followed
Speaker 2: by whole soy beans minimum fourteen percent raw sugar. So shock, horror,
Speaker 2: the finessed artician is drinking a soy milk woods amounted sugar.
Speaker 2: It's got minerals being calcium phosphate, natural flavor, and some
Speaker 2: sea salt, so we get a pretty clean ingredient list
Speaker 2: with the addition of the raw sugar. So it's actually
Speaker 2: a small amount, I would say per serving. So it's
Speaker 2: actually only four grams of sugar per serving, but two
Speaker 2: of that's natural, two of that's added, so it's not
Speaker 2: like I'm drinking a huge amount. And I think it's
Speaker 2: perfectly acceptable if you've got a generally a well balanced diet.
Speaker 2: And as I said, it is very rare to actually
Speaker 2: find a soy milk on the market that doesn't have
Speaker 2: a little bit of added sugar into it. By far,
Speaker 2: this is one of the lower varieties on the market.
Speaker 2: But you can absolutely go for the pure Harvest one,
Speaker 2: which is no added sugar in it, if that is
Speaker 2: your choice. But as I said, the Pure Harvest one
Speaker 2: is higher fat. The Vita Soy Soy Milky Light is
Speaker 2: actually it's lower fat, but it's higher sugar. So I
Speaker 2: guess kind of you know, pick your poison, see what
Speaker 2: you see, what you prefer. I preference the lower calorie
Speaker 2: one with a little bit of added sugar because I
Speaker 2: personally think it tastes nice.
Speaker 1: And I think we should also say, you know, talking
Speaker 1: about sugars in milk, so if you have your dairy milk,
Speaker 1: it's not added sugar, but you're still getting close to
Speaker 1: eight grams of sugars from lactose per serve. So we
Speaker 1: do tend to go crazy about added sugars in a
Speaker 1: milk or a plant based milk. But it should be
Speaker 1: said that these amounts of relative insignificant, given that that's
Speaker 1: half the amount that you would get in a dairy
Speaker 1: based milk. So you would be splitting hairs to say, right, well,
Speaker 1: this is giving you four grams of added sugar in
Speaker 1: two hundred and fifty mil which is sort of just
Speaker 1: you know, less than even two percent, it's still less.
Speaker 1: Now is it worse because it's added a little bit,
Speaker 1: But really it's splitting hairs nutritionally in the big scheme
Speaker 1: of things, And my only sort of feedback to clients
Speaker 1: would be if they were having two three serves of
Speaker 1: this per day, whereas then those sugars are adding up
Speaker 1: to sort of two three tea spoons. But if you
Speaker 1: were having a single coffee per day, and that's quite
Speaker 1: a lot of milk in a coffee land, like two
Speaker 1: hundred and fifty mili milk coffee would be quite a
Speaker 1: large latte, like most of the smaller cups are giving
Speaker 1: you two hundred and if you pickle or even less so.
Speaker 1: In the grand scheme of a diet, if you're having
Speaker 1: a swiw milk coffee once a day that does have
Speaker 1: some sugar, I wouldn't be the least bit concerned, particularly
Speaker 1: if you prefer that flavor to the unsweetened. Of course,
Speaker 1: if you like the unswa and even better. But again,
Speaker 1: you know a great amount of calcium. Interesting they use
Speaker 1: calcium phosphate as opposed to carbonate, And yeah, we'd just
Speaker 1: love to see a little bit of vitamin D in
Speaker 1: there so apart from that, like it's the thumbs up,
Speaker 1: But I think the thing with vitasoi is there's so
Speaker 1: many different ones. I find it a little bit confusing.
Speaker 2: There's the protein one a high, there's a higher calcium one.
Speaker 1: As well, then there's a fiber one and or prebody.
Speaker 1: All the different ones, there's a lot in the range,
Speaker 1: so you know, definitely you've got to sort of have
Speaker 1: your glasses on and be sure what you're getting because
Speaker 1: there's a lot of different varieties.
Speaker 2: And I will say the reason I didn't pick the
Speaker 2: extra calcium fortified one in which I think someone particularly
Speaker 2: perhaps a metapausal listeners will be asking me for it's
Speaker 2: only one hundred milligrams and more. Actually had a client
Speaker 2: who was using it, and she was having two cups
Speaker 2: of milk within about two three copies a day, and
Speaker 2: the calorie load is a lot higher, like this per
Speaker 2: cup is ninety eight calories. The higher calcium one is
Speaker 2: one hundred and sixty calories per cup, and if you're
Speaker 2: doing two or three cups of that per day, she
Speaker 2: was drinking over five hundred calories in her coffees and
Speaker 2: for an extra hundred logams or calcium it just wasn't
Speaker 2: worth it. Where are the.
Speaker 1: Calories coming from? What are they putting more sugar in there?
Speaker 1: That's a lot more calories.
Speaker 2: You have to look that up. Let's look that up. Yeah,
Speaker 2: that's a lot more you look that up, and I'll
Speaker 2: go through the nutrition information panel because I haven't done that.
Speaker 2: We look at it.
Speaker 1: That's a lot more calories. But the other thing is
Speaker 1: four hundred. This is three hundred. Yet it's not really
Speaker 1: that much more, is it?
Speaker 2: For one hundred milligrams and you know, an extra sixty
Speaker 2: seven calories, we went not worth it. So average nutrition
Speaker 2: information per cup so per two fifty mils. So we've
Speaker 2: got just over four hundred kilo duels, which is about
Speaker 2: ninety eight or one hundred calories per cup. Seven point
Speaker 2: five grams of protein total, four point five grams of
Speaker 2: fat withero point eight grams of that being saturated's so
Speaker 2: very low saturated fat. Six point two grams of carbohydrate
Speaker 2: something we would consider, you know, a low carbohydrate product
Speaker 2: per serving, four grams of sugar, two of that being
Speaker 2: added to of that being natural, two hundred milligrams of sodium.
Speaker 2: So not insignificant, I guess, and three hundred milligrams of calcium,
Speaker 2: which is exactly what we want to see. So for
Speaker 2: most I guess average assurants, it's you know, it's a
Speaker 2: decent serve and it's probably about thirty to forty percent
Speaker 2: of the recommended daily amount of calcium. So if you're
Speaker 2: someone who doesn't really eat dairy, this is a wonderful product.
Speaker 2: Or any plant based milk that's fortified with as at
Speaker 2: least three hundred milligrams of calcium is definitely a good thing.
Speaker 2: So I would definitely recommend the vitisl one, and I
Speaker 2: would also recommend the pure harvest one, pending taste.
Speaker 1: Absolutely, so I've just had a quick look. It's got
Speaker 1: more fat and so it's like a full fat you know,
Speaker 1: seven eight grams of fat per serve, so almost double
Speaker 1: the fat. I think of this one or three times,
Speaker 1: and a lot more sugar carbohydrate fourteen grams and seven
Speaker 1: per serve. And the only other benefit is that it's
Speaker 1: got a vitamin D in it as well. So I
Speaker 1: would use this product with my elderly clients who I
Speaker 1: was worried about their bone health and who needed more calories.
Speaker 1: So I'm thinking like seventy eighty year old people who
Speaker 1: are not having a whole lot and need a lot
Speaker 1: more nutrition because their appetites reduced versus what you're saying,
Speaker 1: which is this lightwire and all the unsweetened and much
Speaker 1: better nutritionally for a younger audience who don't need as
Speaker 1: many calories. So yeah, and they've put in this one
Speaker 1: barley flower as well. I'm wondering if it's a consistency
Speaker 1: and texture thing to try and get it tasting good.
Speaker 1: If they're adding so much stuff to.
Speaker 2: It, is there a preiodic mention on the front of
Speaker 2: the level like a gutthal's mentioned or a fiber mension.
Speaker 2: Perhaps that's why they've done it. No, don't think so.
Speaker 1: It's more just calcy plasts enriched with calci and vitamin D,
Speaker 1: phosphorus and magnesium. It's really targeting boone hell. But you're right,
Speaker 1: it's a high calorie product with a lot more fatten
Speaker 1: and a lot more sugars relative to the other two
Speaker 1: you've compared, so that's where it's coming from. But yeah,
Speaker 1: not insignificant calories, particularly if you're having a few serves
Speaker 1: a day, So good to know these different So it's
Speaker 1: very interesting of vitamin A two actually on this one
Speaker 1: so heavy fortification Vitamin B twelve good product for a vegan,
Speaker 1: too wonderful? All right, well, thanks Ianne for that review
Speaker 1: on sown mill. It's your personal favorite. That brings us
Speaker 1: to the end of the Nutrition Couch product review for
Speaker 1: another week. If you haven't done so, don't forget to
Speaker 1: subscribe and tell all your friends about us. The podcast
Speaker 1: continues to grow. We've recently hit one point five million downloads,
Speaker 1: so we're well on the way to two million, and
Speaker 1: for that we have to say thank you and keep
Speaker 1: telling your friends so we can continue to grow and
Speaker 1: bring more and more great episodes. Don't forget We've got
Speaker 1: our information session available on hormones, gut health and fat
Speaker 1: loss that you can find on our website which is
Speaker 1: the nutritioncouch dot com. And we will see you on
Speaker 1: Sunday morning. A great week.