WEBVTT - TNC Review: Packet Cake Mixes

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<v Speaker 1>With Christmas just around the corner, we thought we needed

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<v Speaker 1>to cover some sweets for a change, and so there

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<v Speaker 1>is no better timing than to choose some very yummy

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<v Speaker 1>chocolate cake mixes. Hi, I'm Susie Burrow and I'm Lean Woo,

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<v Speaker 1>and as two of us Jays leading dieticians, we bring

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

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<v Speaker 1>new products and old favorites that you can find in

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<v Speaker 1>the supermarket. Now, on today's episode, we're specifically looking at

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<v Speaker 1>chocolate cake. Now, Leanne, you've first had a little cheeky birthday?

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<v Speaker 2>Were you?

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<v Speaker 1>What cake did we have for miss me out? Turning one?

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<v Speaker 2>We had a lovely vanilla sponge cake with fresh cream

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<v Speaker 2>and strawberries, and I did not make it, but it

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<v Speaker 2>was amazing. It tastes so good. Most of my friends

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<v Speaker 2>had two slices. They were like raving about it, and

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<v Speaker 2>I was like, oh, wish I could take the credit,

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<v Speaker 2>but sadly I can't.

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<v Speaker 1>Well, you're a busy working mum running the Nutrition Couch,

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<v Speaker 1>who's got time to do that kind of baking land,

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<v Speaker 1>So you're allowed to be off the hook. Now, I

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<v Speaker 1>will be fully transparent that I never buy a cake

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<v Speaker 1>mix because I will make from scratch. I am a

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<v Speaker 1>bit of a baker, but I just am not a

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<v Speaker 1>cake mix person. But I'm really loving these range. It's

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<v Speaker 1>really interesting. Amy has helped us with this review, so

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<v Speaker 1>thanks Amy, You've helped us amazingly this year and just

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<v Speaker 1>graduated from Dietetech. So well done, and she sounds a

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<v Speaker 1>really interesting one. So the first one we're going to

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<v Speaker 1>have a look at, Leanne is the Greens forty percent

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<v Speaker 1>less sugar chocolate cake mix, which I've never seen before

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<v Speaker 1>and it retails for four dollars fifty at Woolli's and Coals.

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<v Speaker 1>And what we're going to do is compare a cheeky

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<v Speaker 1>thing cake people cake companies do is they put really

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<v Speaker 1>tiny serving sizes, so there's a reference. A very small,

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<v Speaker 1>slender slice of cake could be about one hundred grams. Now,

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<v Speaker 1>this one recommended serves a sixty two gram so it's

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<v Speaker 1>literally nothing.

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<v Speaker 2>It's like twelve serves per cake. Who cuts the cake

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<v Speaker 2>into twelve serves?

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<v Speaker 1>No way, exactly. That's a very slim, slimver. So we

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<v Speaker 1>are going to compare across one hundred grams to make

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<v Speaker 1>it a little more realistic. And even that's a fairly

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<v Speaker 1>small slice. So one hundred grams of cake is giving

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<v Speaker 1>a six sixteen one hundred and sixty kilo dules or

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<v Speaker 1>three hundred and ninety seven calories four hundred calories, so

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<v Speaker 1>literally a meal in a size of cake six point

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<v Speaker 1>four grams of protein, nineteen point two grams of that.

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<v Speaker 1>Now that should we should say that's also as prepared,

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<v Speaker 1>So it's going to include i'd say some eggs and butter,

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<v Speaker 1>which we'll look at in a second, eleven point six

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<v Speaker 1>of which is saturated and carbo hydrate forty seven point

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<v Speaker 1>eight grams is a reference A slice of breads roughly fifteen,

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<v Speaker 1>so you're looking at about three slices of bread in

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<v Speaker 1>that that size of cake. And nineteen point nine grams

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<v Speaker 1>of sugar, so almost five tea spoons in our reduced

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<v Speaker 1>sugar cake mix, which is not insignificant, and six hundred

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<v Speaker 1>and fifty one milligrams of sodium, which is also not

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<v Speaker 1>insignificant for a piece of cake. And I say, if

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<v Speaker 1>we look at the cake mix, and this is an

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<v Speaker 1>ic cake, so that's also adding some some serious sugar.

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<v Speaker 1>The cake mix itself is wheat flour, sugar, cocoa powder

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<v Speaker 1>at nine percent smultedextron sorce of sugar, vegetable fat, some

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<v Speaker 1>mulsified antioxidants, raising agents, salt, natural fire, is thickener, rice

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<v Speaker 1>starts and multipliers, vegetable gum, and then the icing multiext

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<v Speaker 1>from wheat, starch, sugar, so three forms of sugar, Cocoa

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<v Speaker 1>powder at ten percent, non fat, milk solids, tapioca, starch,

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<v Speaker 1>and salt. Now, the first thing I would say is

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<v Speaker 1>if you're getting twenty grams of sugars from a forty

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<v Speaker 1>percent reduce, that means you're clocking in at thirty to

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<v Speaker 1>forty grams of sugar per slice of cake, which is massive.

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<v Speaker 1>Am I reckon that most cake recipes and mixes overdo

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<v Speaker 1>the sugar by at least a third. You can always

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<v Speaker 1>cut it right back, and I think Annabel Krab, the

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<v Speaker 1>media commentator, has mentioned that before in her baking. I

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<v Speaker 1>never add salt to a cake mix ever.

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<v Speaker 2>Yeah, six hundred milligrams per serves massive.

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<v Speaker 1>That's a lot. That's like a quarter of your daily

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<v Speaker 1>intake in your chocolate cake of one hundred grams, which

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<v Speaker 1>is nothing. Aligin wheat, gluten, milk and soy maybe present

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<v Speaker 1>egg made in Australia from seventy percent austrained ingredients. You

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<v Speaker 1>have to also add two eggs, two thirds of a

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<v Speaker 1>cup of milk, and sixty grams of margarine. Shocking at

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<v Speaker 1>least do butter. Would I buy no is chocolate cake

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<v Speaker 1>very high in sugar? Yes, and I'd probably say you

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<v Speaker 1>try and make your own some healthier ingredients like a

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<v Speaker 1>low fat milk, some plain butter, or even olive oil,

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<v Speaker 1>maybe grate some beet treat in there, which makes a

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<v Speaker 1>great chocolate cake, and ditch that salt, and you can

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<v Speaker 1>probably use a sugar replacement and get a much better

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<v Speaker 1>nutritionals for a cake that still tastes pretty good. What

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<v Speaker 1>do you reckon?

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<v Speaker 2>Lyanna?

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<v Speaker 1>You ripping that up when MEA goes to school?

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<v Speaker 2>Probably not definitely not mindus, and I have I must

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<v Speaker 2>an't better. I have occasionally bought a box cake mix

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<v Speaker 2>or a box cookie mix or something if I'm very,

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<v Speaker 2>very time poor and I'm cooking for something else, or

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<v Speaker 2>someone's told me to bring a cake somewhere and I

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<v Speaker 2>just think, oh God, I don't have time, or just

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<v Speaker 2>you know, like this just because I'm not a baker,

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<v Speaker 2>so I don't have my cocoa powder and my baking flour,

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<v Speaker 2>my sugar and stuff in my pantry, Like I don't

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<v Speaker 2>add your good to make tea and coffee. I don't

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<v Speaker 2>have that sort of stuff in my pantry. I may

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<v Speaker 2>do when I get into my new house, but at

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<v Speaker 2>the moment we're pretty space poor, so I don't have

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<v Speaker 2>a lot of that stuff. So if someone said to me, Heyley,

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<v Speaker 2>and can you bring a chocolate cake for afternoon tea?

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<v Speaker 2>Or can you bring some biscuits for the kids for

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<v Speaker 2>afternoon tea, I would probably, for time poor sake, just

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<v Speaker 2>buy a box. But this would definitely not be the

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<v Speaker 2>one I'm choosing. It is pretty shocking the amount of

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<v Speaker 2>sodium in there, and this is a forty percent less

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<v Speaker 2>sugar cake, as you said, At twenty grams per hundred grams,

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<v Speaker 2>it's quite a lot. So yeah, if this was me,

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<v Speaker 2>even if I was a wirebox mix, what I would

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<v Speaker 2>do is I would use two thousands of a cup

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<v Speaker 2>of skim milk. Take calories down a little bit. I

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<v Speaker 2>would use sixty grams of extraversion olive oil. Often when

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<v Speaker 2>I bake, I actually interchangeably sub the butter or the

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<v Speaker 2>marge for extraversion olive oil. And then if I was

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<v Speaker 2>making from scratch like you, I would one hundred percent.

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<v Speaker 2>I always have, if not a little bit less the

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<v Speaker 2>sugar amount as like you, I feel like the sugar

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<v Speaker 2>amount is way too high and it doesn't really influence

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<v Speaker 2>the texture or the taste to me personally at all.

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<v Speaker 2>So I think there's definitely a few healthier things you

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<v Speaker 2>can do yourself, but this definitely wouldn't be one that

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<v Speaker 2>I'm recommending. I still think for the nutritionals, even though

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<v Speaker 2>it's better than some of the other boxes, it's still

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<v Speaker 2>just not quite there for me. True.

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<v Speaker 1>Okay, let's have a look at the next one. Naturally

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<v Speaker 1>good gluten free chocolate mudcake. Oh I love mudcake. If

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<v Speaker 1>you're gonna have chocolate cake, you gotta have mud, don't you.

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<v Speaker 1>I grew up in the time of the Cheesecake Shop.

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<v Speaker 1>You know they had those mudcakes, like caramel mudcakes. They

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<v Speaker 1>do do a good mudcake, all right, four hundred and

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<v Speaker 1>fifty grams six dollars, call them blies. I think this

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<v Speaker 1>is in the health food section. I've seen this brand there.

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<v Speaker 1>They're serving size is ninety grams, so pretty close to

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<v Speaker 1>one hundred. But we will go back to the one

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<v Speaker 1>hundred grams very similar. At eighteen is that sixteen commas

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<v Speaker 1>sixteen sixty sixteen sixty kilodels, so again about four hundred

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<v Speaker 1>calories three point nine grams of protein. So I'm just saying, oh, yeah,

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<v Speaker 1>this is cake prepared again, eighteen point one grams are fat,

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<v Speaker 1>only two point one grams saturated. That's nice. I have

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<v Speaker 1>to look at that fifty five point six grams of carbs,

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<v Speaker 1>almost four slices of bread, and thirty six grams point

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<v Speaker 1>two of sugars, which is what eighteen spoons slice, and

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<v Speaker 1>two hundred and twelve milligrams of sodium, so a lot

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<v Speaker 1>less the third of what's in the others. So what's

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<v Speaker 1>in this cheeky mix? Sugar is the first ingredient, Oh

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<v Speaker 1>my goodness, followed by tapioca flour, cocoa powder at nine

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<v Speaker 1>point seven, potato starch, trice far modified tapiocre starch, raising

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<v Speaker 1>agents i'd i salt, zample and gum, natural chocolate, favor, cilium,

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<v Speaker 1>husk okay leanne's gonna put her my allergies, thinking cap on,

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<v Speaker 1>why is it said? Oh, so they're doing only water

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<v Speaker 1>to mix oil and eggs, so no butter or marge.

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<v Speaker 2>I think they're assuming it's vegetable oil, which is why

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<v Speaker 2>they saturated fat's very low, so you'd add like a

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<v Speaker 2>vegetable locker to mix it. Yeah, so saturated fat's very low,

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<v Speaker 2>but the total fat's relatively high.

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<v Speaker 1>So it's a cake with oil and just sugar and

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<v Speaker 1>a bit of tapiocre refined starch.

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<v Speaker 2>So really why we went with this one. It is

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<v Speaker 2>an allergy friendly cake, so it's gluten free. It's celiac,

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<v Speaker 2>so it's safe for all of our celiacs. It's nut free,

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<v Speaker 2>it's wheat free, it's it's free from everything basically beside sugar.

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<v Speaker 2>And suddenly enough it's a mud cake because when you

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<v Speaker 2>take out the wheat from something like a cake, it

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<v Speaker 2>takes out that aeration and the light sponginess of a cake.

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<v Speaker 2>So any you know people who have to have gluten

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<v Speaker 2>freel or are cilia, they would understand that most gluten

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<v Speaker 2>free cakes are dense. Therefore, a mudcake is a really

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<v Speaker 2>good option to have if you need something that is

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<v Speaker 2>gluten free, because the wheat actually adds the airiness and

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<v Speaker 2>the lightness. You couldn't ever make a gluten free airy

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<v Speaker 2>light sponge cake like you could if you were using

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<v Speaker 2>you know, normal wheat flour, So I don't mind this.

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<v Speaker 2>I just wish that sugar wasn't the first ingredient. And

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<v Speaker 2>it does look to have a little bit of added

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<v Speaker 2>fiber in there because there is a little bit of

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<v Speaker 2>cilium husk. Granted it's a last ingredient, but they haven't

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<v Speaker 2>reported it on the label, so it can't be too high.

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<v Speaker 2>I just really like it because you know, Australia is

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<v Speaker 2>the allergy capital of the world. My little girl's got

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<v Speaker 2>six allergies herself. She's got sesmi peanut and four tree nuts.

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<v Speaker 2>So I'm very conscious of my nutrition labels and that

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<v Speaker 2>sort of thing. So I think to have a really nice,

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<v Speaker 2>safe product out there for those that need it is

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<v Speaker 2>a good one. I don't mind the ingredients in there.

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<v Speaker 2>I just think it is overly high in sugar. But

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<v Speaker 2>it is a cake, let's be honest. It's not like

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<v Speaker 2>we're you know, we're not chomping down on celery here.

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<v Speaker 2>So as long as you're aware of that and this

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<v Speaker 2>is an occasional thing and you keep your portion size small,

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<v Speaker 2>I really don't see a problem with it. I think

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<v Speaker 2>it's a great option for a lot of our allergy

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<v Speaker 2>families that need it, of course is better to make

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<v Speaker 2>it yourself. But again, those ingredients singly are very expensive. Tapioca, flower,

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<v Speaker 2>potato starch, riceler, modified tabiyoga starch. You have to buy

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<v Speaker 2>big bags of them. You can't just buy like a

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<v Speaker 2>couple of tablespoons of that to make yourself at home.

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<v Speaker 2>So where you need something like an allergy friendly cake,

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<v Speaker 2>I would suggest getting it in a box mix if

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<v Speaker 2>you're not a regular baker, because to buy all of

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<v Speaker 2>those ingredients separately would actually be pretty expensive. That's sort

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<v Speaker 2>of my take on it. What do you think?

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<v Speaker 1>Yeah, No, I think it's a good you know, one

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<v Speaker 1>for allergy people because the thing with gluten free cakes

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<v Speaker 1>that you often find in cafes and you know, the

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<v Speaker 1>coffee shop, it's often almond meal and that tastes amazing,

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<v Speaker 1>but it's not suiting for those who need nut free.

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<v Speaker 1>So I guess this is that middle ground for that

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<v Speaker 1>group of people who really struggle with options, and it's

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<v Speaker 1>like anything, you know what I mean, Occasionally it's no

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<v Speaker 1>big deal, you know, particularly for sal like it's so

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<v Speaker 1>difficult all the time. So it sits in that very

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<v Speaker 1>special category and it's just good for people to be

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<v Speaker 1>aware that brand is out there. It's in Coles and

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<v Speaker 1>Woolies actually, so that's good to know. And I think

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<v Speaker 1>they've got quite a few different ones, so I'll pay

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<v Speaker 1>a bit more attention actually too. And if we can

0:10:13.840 --> 0:10:16.800
<v Speaker 1>pull that sugar down a bit, we'd be happy. That

0:10:16.920 --> 0:10:19.720
<v Speaker 1>leads into our third product, which is really interesting because

0:10:19.720 --> 0:10:22.200
<v Speaker 1>I actually have not made this and I wouldn't mind

0:10:22.200 --> 0:10:24.160
<v Speaker 1>giving it a go. So this is the La Canto

0:10:24.360 --> 0:10:26.040
<v Speaker 1>chocolate cake mix with the Monk Fruit sweet.

0:10:26.080 --> 0:10:26.200
<v Speaker 2>Now.

0:10:26.280 --> 0:10:29.600
<v Speaker 1>Now I like these sugar replacements. There's Whole Earth and

0:10:29.760 --> 0:10:32.880
<v Speaker 1>La Canto, and I use both at times because usually

0:10:32.880 --> 0:10:35.600
<v Speaker 1>if I'm baking, i'll do half regular sugar for a

0:10:35.600 --> 0:10:37.880
<v Speaker 1>bit of sort of texture, and i'll do half a

0:10:37.920 --> 0:10:41.240
<v Speaker 1>replacement and they bake really well. So I'll be interested

0:10:41.280 --> 0:10:43.560
<v Speaker 1>to know the actual cake mix itself. So this is

0:10:43.600 --> 0:10:46.839
<v Speaker 1>five point fifty for three hundred grams. The surfing size

0:10:46.840 --> 0:10:50.040
<v Speaker 1>listed is sixty three, which is miniskill, so one hundred

0:10:50.080 --> 0:10:57.040
<v Speaker 1>grams will confer is eight nine twenty five kilodes so

0:10:57.400 --> 0:11:01.520
<v Speaker 1>just over what two twenty calories two thirty calories per serve,

0:11:01.640 --> 0:11:05.360
<v Speaker 1>so almost half the comparable cakes. Eight point one grams

0:11:05.400 --> 0:11:08.400
<v Speaker 1>of protein so quite high. Seven point seven grams are

0:11:08.400 --> 0:11:13.120
<v Speaker 1>fat and only three point nine saturated. It's pretty low,

0:11:13.280 --> 0:11:17.520
<v Speaker 1>almost a low saturated fat products. Almost twenty seven point

0:11:17.520 --> 0:11:20.120
<v Speaker 1>one grams are carbohydrogen, only one point nine grams of sugar,

0:11:20.200 --> 0:11:24.880
<v Speaker 1>so that's fundamentally different formulation. Three point five grams are fiber,

0:11:24.960 --> 0:11:28.280
<v Speaker 1>not insignificant, and a decent two seventy one milligram sodiums

0:11:28.280 --> 0:11:30.680
<v Speaker 1>are not too bad. First ingredient is strain wheat flour,

0:11:30.679 --> 0:11:32.920
<v Speaker 1>which is nice to see it's not sugar, followed by

0:11:32.960 --> 0:11:36.720
<v Speaker 1>lecanto monk fruit, then golden sweetener a se erythrotole. From that.

0:11:37.280 --> 0:11:39.520
<v Speaker 1>Coco powder at seven percent are not low, it's quite

0:11:39.520 --> 0:11:42.440
<v Speaker 1>a good amount. Obviously. The higher the coca well, not obviously,

0:11:42.520 --> 0:11:44.280
<v Speaker 1>but the higher the cocoa powder that you'd say is

0:11:44.480 --> 0:11:47.480
<v Speaker 1>generally reflective of the quality I guess of the food

0:11:48.280 --> 0:11:51.280
<v Speaker 1>cornstarch inulin, which is the fiber where that's coming from,

0:11:51.400 --> 0:11:54.160
<v Speaker 1>and it's got chickory roots, so you might mention that

0:11:54.200 --> 0:11:56.480
<v Speaker 1>in terms of people who are sensitive to that. Along

0:11:56.480 --> 0:12:00.559
<v Speaker 1>with baking powder does contain gluten made from at least

0:12:00.600 --> 0:12:03.200
<v Speaker 1>fifty six percent of os the ingredients. There is no

0:12:03.760 --> 0:12:07.600
<v Speaker 1>icing included, which is interestingly, and you'll just need some milk,

0:12:07.640 --> 0:12:10.679
<v Speaker 1>three eggs and forty grams of butter. So again those amounts,

0:12:10.679 --> 0:12:12.400
<v Speaker 1>it's sort of got an extra egg in there and

0:12:12.480 --> 0:12:14.360
<v Speaker 1>less butter than you'd normally make with a cake that

0:12:14.400 --> 0:12:17.840
<v Speaker 1>you might put one hundred grams of butter in. So

0:12:18.720 --> 0:12:21.520
<v Speaker 1>I think that's a bit cheeky because it doesn't have icing.

0:12:21.760 --> 0:12:24.480
<v Speaker 1>So is it really a chocolate cake without icing? It's like,

0:12:24.600 --> 0:12:26.520
<v Speaker 1>what is it there? And it's a muffin? Is it

0:12:26.559 --> 0:12:27.640
<v Speaker 1>a cake? Icing?

0:12:29.040 --> 0:12:30.680
<v Speaker 2>Yeah? And I think it's cheeky because you can't really

0:12:30.679 --> 0:12:32.600
<v Speaker 2>compare like to like, like, we can't really say that

0:12:32.640 --> 0:12:34.679
<v Speaker 2>one hundred grams is equivalent to one hundred grams when

0:12:34.679 --> 0:12:37.320
<v Speaker 2>the other one does have, you know, it significantly more sugar.

0:12:37.360 --> 0:12:40.120
<v Speaker 2>But it's also you know, icing is basically mostly sugar.

0:12:40.200 --> 0:12:42.440
<v Speaker 2>Let's be honest, as icing sugar, it's mostly sugar. So

0:12:42.520 --> 0:12:44.560
<v Speaker 2>I would like to see a comparison with this one

0:12:44.640 --> 0:12:47.560
<v Speaker 2>did have icing sugar on it or a nice icing

0:12:47.600 --> 0:12:50.079
<v Speaker 2>on it, and really see But I do definitely think

0:12:50.120 --> 0:12:53.280
<v Speaker 2>it's probably the standout for us today. It's significantly less sugar.

0:12:53.440 --> 0:12:56.680
<v Speaker 2>It's great ingredients, Like the ingredients are pretty clean, wheat, flour,

0:12:57.280 --> 0:13:00.480
<v Speaker 2>mong fruits, sweetener, cocoa powder, corn such an inuland you

0:13:00.520 --> 0:13:02.480
<v Speaker 2>can't really go wrong there, can you. And I do

0:13:02.559 --> 0:13:03.960
<v Speaker 2>just kind of like that. It's a little bit higher

0:13:03.960 --> 0:13:06.480
<v Speaker 2>in protein because of the wheat flour and the three eggs,

0:13:07.240 --> 0:13:09.400
<v Speaker 2>and it's a lot less spotial, like forty grams are

0:13:09.400 --> 0:13:11.320
<v Speaker 2>butter for a cake mix is actually quite a lower

0:13:11.320 --> 0:13:15.160
<v Speaker 2>amount as well, so there are definitely some positives in there. Yeah,

0:13:15.240 --> 0:13:18.160
<v Speaker 2>I'm not confident with that amount. Three eggs will give

0:13:18.160 --> 0:13:21.240
<v Speaker 2>you a good mix through, but forty grams is small.

0:13:21.559 --> 0:13:24.400
<v Speaker 2>I couldn't get a cake good under sort of eighty,

0:13:24.720 --> 0:13:26.720
<v Speaker 2>you know what I mean as a baker myself. Like,

0:13:26.840 --> 0:13:28.720
<v Speaker 2>you have to try this one out, Susie and report back.

0:13:28.840 --> 0:13:31.040
<v Speaker 1>Yeah, I have to try it out. It's quite a

0:13:31.080 --> 0:13:34.240
<v Speaker 1>small amount, like even fifty back forty that's a bit

0:13:34.360 --> 0:13:38.000
<v Speaker 1>cheeky to bring the numbers down because I'm thinking dense wise,

0:13:38.760 --> 0:13:39.480
<v Speaker 1>you know what I mean.

0:13:39.640 --> 0:13:42.000
<v Speaker 2>Like it doesn't look as light and airy and fluffy

0:13:42.040 --> 0:13:43.760
<v Speaker 2>on the front of package photo, does it.

0:13:44.040 --> 0:13:47.240
<v Speaker 1>Yeah, So I'm a bit little bit, sus But certainly

0:13:47.280 --> 0:13:49.160
<v Speaker 1>if it does taste good, and we'll do the taste

0:13:49.160 --> 0:13:52.080
<v Speaker 1>taste in the holidays, it's a it's a pretty good choice.

0:13:52.120 --> 0:13:53.560
<v Speaker 1>And as I said, I'm a big fan of those

0:13:53.679 --> 0:13:56.280
<v Speaker 1>sugar replacements, even though they're reasonably expensive. But that cake

0:13:56.360 --> 0:13:58.920
<v Speaker 1>mix is actually not too bad. It's comparable to the others,

0:13:58.920 --> 0:14:01.360
<v Speaker 1>which is good to see. It's like ten dollars compared

0:14:01.360 --> 0:14:03.120
<v Speaker 1>to five for a regular one, so that's quite good too.

0:14:03.160 --> 0:14:03.840
<v Speaker 2>We're done for the year.

0:14:04.920 --> 0:14:10.360
<v Speaker 1>Done, We're done. This is our last episode for the year.

0:14:11.120 --> 0:14:12.920
<v Speaker 1>It is. It brings us to the end of the

0:14:13.000 --> 0:14:17.480
<v Speaker 1>Nutrition Couch Product Review for another year. If you haven't

0:14:17.480 --> 0:14:19.440
<v Speaker 1>done so already, please go to our website and have

0:14:19.480 --> 0:14:22.200
<v Speaker 1>a look at our latest publication which is the Nutrition

0:14:22.320 --> 0:14:25.160
<v Speaker 1>Couch Product Guide, where you can see firsthand all of

0:14:25.200 --> 0:14:27.880
<v Speaker 1>the products Lean and I use and recommend for our

0:14:27.880 --> 0:14:30.000
<v Speaker 1>own families and for our clients, as well as the

0:14:30.000 --> 0:14:32.680
<v Speaker 1>reasons we like them. And we are going to see

0:14:32.720 --> 0:14:35.600
<v Speaker 1>you after a fantastic year. Thank you for listening to us,

0:14:35.600 --> 0:14:37.720
<v Speaker 1>and we will be right back so you can kick

0:14:37.760 --> 0:14:40.680
<v Speaker 1>start twenty twenty three on the right foot nutrition ly,

0:14:41.000 --> 0:14:42.200
<v Speaker 1>So thanks for listening.