WEBVTT - TNC Review: Kefir

0:00:00.640 --> 0:00:02.880
<v Speaker 1>We have a little bit of news for you today

0:00:02.880 --> 0:00:06.080
<v Speaker 1>from the Nutrition Couch because we've known for some time

0:00:06.240 --> 0:00:10.440
<v Speaker 1>that our product reviews are especially popular, so to kick

0:00:10.480 --> 0:00:13.080
<v Speaker 1>us off in twenty twenty two, we've decided that because

0:00:13.119 --> 0:00:14.920
<v Speaker 1>there are so many products out there that we can

0:00:15.000 --> 0:00:18.400
<v Speaker 1>talk about and we get so many requests for product reviews,

0:00:18.680 --> 0:00:21.159
<v Speaker 1>that we are going to release a second episode of

0:00:21.160 --> 0:00:25.239
<v Speaker 1>The Nutrition Couch each week just covering our products. So hi,

0:00:25.280 --> 0:00:28.840
<v Speaker 1>I'm Cusiburrow and Emile and Wood, and we are two illustrators,

0:00:28.960 --> 0:00:33.120
<v Speaker 1>leading dieticians bringing you the Nutrition Couch podcast bi weekly

0:00:33.280 --> 0:00:36.360
<v Speaker 1>in twenty twenty two, and the first product on our

0:00:36.400 --> 0:00:40.240
<v Speaker 1>list to review is kefia. So today we have chosen

0:00:40.280 --> 0:00:43.640
<v Speaker 1>two popular varieties of keffea to chat about now in

0:00:43.680 --> 0:00:46.800
<v Speaker 1>case you are not familiar, Kefia is a fermented drink

0:00:46.840 --> 0:00:50.680
<v Speaker 1>which is made traditionally using cow's milk or goat's milk,

0:00:50.720 --> 0:00:54.000
<v Speaker 1>and they make it by adding a kefia grain to milk.

0:00:54.640 --> 0:00:58.280
<v Speaker 1>These are actually cereal grains as we traditionally think of grains,

0:00:58.520 --> 0:01:02.280
<v Speaker 1>but colon Le's of east and lactic acid bacteria that

0:01:02.360 --> 0:01:04.880
<v Speaker 1>are a little bit like a cauliflower in appearance, and

0:01:04.959 --> 0:01:08.440
<v Speaker 1>over a period of time, the microorganisms in the keffea

0:01:08.520 --> 0:01:11.959
<v Speaker 1>grains multiply and ferment the sugars in the milk, turning

0:01:11.959 --> 0:01:15.160
<v Speaker 1>it into keffea. And the reason that we like it

0:01:15.200 --> 0:01:17.480
<v Speaker 1>as dieticians so much is that we know that these

0:01:17.520 --> 0:01:21.959
<v Speaker 1>probiotic microorganisms in the product are so so good for

0:01:22.040 --> 0:01:25.480
<v Speaker 1>our gut health. So two of the brands that we've

0:01:25.560 --> 0:01:28.800
<v Speaker 1>chosen you will be very familiar with. The first is

0:01:28.920 --> 0:01:32.959
<v Speaker 1>the Culture Company's Kefia, which is sold in a two

0:01:33.040 --> 0:01:39.199
<v Speaker 1>hundred gram bottle in supermarket, and the ingredients Leanna pretty clean.

0:01:40.160 --> 0:01:43.759
<v Speaker 1>It is basically just whole milk, skim milk, milk solids,

0:01:44.000 --> 0:01:47.640
<v Speaker 1>Kefa cultures to make it, and then the specific culture

0:01:47.640 --> 0:01:50.720
<v Speaker 1>that you find in it. Per two hundred grams serve,

0:01:50.880 --> 0:01:53.080
<v Speaker 1>it comes in at one hundred and thirty eight calories

0:01:53.120 --> 0:01:56.600
<v Speaker 1>or five hundred kilodules. Seven grams of protein, which is

0:01:56.640 --> 0:01:59.840
<v Speaker 1>actually pretty high for one of these products. Seven grams

0:01:59.840 --> 0:02:02.320
<v Speaker 1>are fat, four point six which are saturated, and that's

0:02:02.360 --> 0:02:06.480
<v Speaker 1>because it's a whole milk based product. Then naturally occurring

0:02:06.520 --> 0:02:09.840
<v Speaker 1>carbohydrates seven point two grams. And often people, whenever we're

0:02:09.880 --> 0:02:12.320
<v Speaker 1>talking about dairy foods, think that it's added sugar. We

0:02:12.400 --> 0:02:16.480
<v Speaker 1>much absolutely stressed that in these probio kefeas, it is

0:02:16.520 --> 0:02:19.079
<v Speaker 1>not added sugar, it's naturally occurring that gives us these

0:02:19.120 --> 0:02:22.160
<v Speaker 1>great gut healthy bugs. What I love to see lant

0:02:22.200 --> 0:02:24.519
<v Speaker 1>it's got more than two hundred milligrams of calcium perserves

0:02:24.639 --> 0:02:28.120
<v Speaker 1>or a great sauce, contains vitamin B twelve, very very

0:02:28.120 --> 0:02:33.280
<v Speaker 1>important iodine important for thyroid function, potassium phosphorus, vitamin B

0:02:33.400 --> 0:02:38.160
<v Speaker 1>two for energy production, and a fair whack of good bacteria.

0:02:39.200 --> 0:02:42.519
<v Speaker 1>So I am when it comes to kefea a little

0:02:42.560 --> 0:02:45.919
<v Speaker 1>bit torn because it's not a food that I would

0:02:46.000 --> 0:02:48.680
<v Speaker 1>naturally go and buy myself and add into the diet.

0:02:49.480 --> 0:02:52.240
<v Speaker 1>But what I will say is that whenever I'm having

0:02:52.280 --> 0:02:54.960
<v Speaker 1>clients who are working on their gut health or interested

0:02:55.000 --> 0:02:59.440
<v Speaker 1>in optimizing immune function, or are already including kefea, absolutely

0:02:59.480 --> 0:03:02.160
<v Speaker 1>I am a big fan of it. What's your experience

0:03:02.240 --> 0:03:03.919
<v Speaker 1>with these fermented milk drinks.

0:03:04.000 --> 0:03:06.040
<v Speaker 2>Yeah, I'm a big fan. And I think a lot

0:03:06.080 --> 0:03:07.720
<v Speaker 2>of people are like, I don't know, if they don't

0:03:07.760 --> 0:03:10.040
<v Speaker 2>have gud health symptoms, they're like, oh, oh my god,

0:03:10.040 --> 0:03:11.480
<v Speaker 2>how there's fine, I don't need to work on it.

0:03:11.600 --> 0:03:14.840
<v Speaker 2>But that's absolutely not true. For ninety probably five percent

0:03:14.880 --> 0:03:16.960
<v Speaker 2>of people because we know that our gut health has

0:03:16.960 --> 0:03:20.040
<v Speaker 2>such strong links to not only our mood, but also

0:03:20.080 --> 0:03:22.680
<v Speaker 2>our mental health and our imm immunity as well. So

0:03:22.919 --> 0:03:24.920
<v Speaker 2>I'm a big fan that everybody, even if you think

0:03:24.919 --> 0:03:28.239
<v Speaker 2>your gut health estella, should still be actively consuming foods

0:03:28.280 --> 0:03:30.760
<v Speaker 2>and drinks that are going to have positive nutritional benefits

0:03:30.800 --> 0:03:33.800
<v Speaker 2>for your gut health. So I do like kafir, but

0:03:34.040 --> 0:03:36.040
<v Speaker 2>I do I guess if you're new to it and

0:03:36.080 --> 0:03:38.920
<v Speaker 2>you haven't had it before, As Zuzi said, the resemblance

0:03:38.960 --> 0:03:41.280
<v Speaker 2>can sort of be like a little bit cauliflower like appearance.

0:03:41.400 --> 0:03:43.160
<v Speaker 2>The first time I had it, Susie, I nearly spat

0:03:43.160 --> 0:03:44.880
<v Speaker 2>it out because I was like, oh, this is off,

0:03:44.920 --> 0:03:47.160
<v Speaker 2>this is revolting, and I checked the use by data.

0:03:47.200 --> 0:03:49.520
<v Speaker 2>I was like, huh, what's wrong? And I still poured

0:03:49.520 --> 0:03:51.160
<v Speaker 2>it down the drain, went and bought some more and

0:03:51.160 --> 0:03:52.560
<v Speaker 2>then was like, Okay, something's.

0:03:52.240 --> 0:03:52.880
<v Speaker 1>Not right here.

0:03:53.360 --> 0:03:56.400
<v Speaker 2>So it's just the fact that it's fermented milk. It

0:03:56.480 --> 0:03:59.440
<v Speaker 2>does taste very very tart and almost like it's a

0:03:59.440 --> 0:04:01.360
<v Speaker 2>little bit off. So where I use it with my

0:04:01.400 --> 0:04:03.560
<v Speaker 2>clients is part of a recipe. I don't get them

0:04:03.600 --> 0:04:05.720
<v Speaker 2>like shodding, you know. Two hundred meals of it in

0:04:05.760 --> 0:04:07.320
<v Speaker 2>the morning or something like that, because it is a

0:04:07.360 --> 0:04:09.160
<v Speaker 2>little bit hard to get down because it is very

0:04:09.240 --> 0:04:11.760
<v Speaker 2>very tart, and the taste of it isn't I wouldn't

0:04:11.760 --> 0:04:14.200
<v Speaker 2>say it's exactly pleasant. So I love to use it

0:04:14.240 --> 0:04:17.039
<v Speaker 2>in something like a Berchu musical, for example, So instead

0:04:17.080 --> 0:04:19.159
<v Speaker 2>of soaking your oats and orange juice, I would soak

0:04:19.200 --> 0:04:21.600
<v Speaker 2>it in something like a fermented milk, or I'll use

0:04:21.600 --> 0:04:23.200
<v Speaker 2>it as part of a smoothie where we've got some

0:04:23.200 --> 0:04:25.000
<v Speaker 2>fruit in there as well. We've got some extra natural

0:04:25.040 --> 0:04:28.640
<v Speaker 2>sugars to balance out the flavor of that as well.

0:04:28.760 --> 0:04:31.080
<v Speaker 2>But I really like it. I think from a nutritional perspective,

0:04:31.080 --> 0:04:33.520
<v Speaker 2>it's quite strong. As you said, this brand, the culture

0:04:33.520 --> 0:04:36.000
<v Speaker 2>goes quite good. It doesn't add any extra sugars to it.

0:04:36.120 --> 0:04:38.120
<v Speaker 2>Some of the brands out there are flavored, so you

0:04:38.120 --> 0:04:40.280
<v Speaker 2>can get a blueberry flavor, or a mango flavor, or

0:04:40.360 --> 0:04:43.080
<v Speaker 2>coconut flavor. We've chosen this one today is sort of

0:04:43.120 --> 0:04:45.719
<v Speaker 2>just a plane or a natural flavor. As you said.

0:04:45.720 --> 0:04:48.200
<v Speaker 2>The only real ingredients of sort of whole milks give milk,

0:04:48.320 --> 0:04:51.120
<v Speaker 2>some cultures, and it's got three hundred billion c If

0:04:51.200 --> 0:04:53.960
<v Speaker 2>you two hundred grams serving, which is, as you said,

0:04:54.000 --> 0:04:57.080
<v Speaker 2>a fair whack of good, healthy bacteria. It's got the

0:04:57.160 --> 0:04:59.279
<v Speaker 2>calcium in there, so it sort of models like a

0:04:59.279 --> 0:05:01.640
<v Speaker 2>cup of milk. We're actually getting the added gut health

0:05:01.680 --> 0:05:04.280
<v Speaker 2>benefits and the added bacterial benefits as well from it,

0:05:04.320 --> 0:05:05.640
<v Speaker 2>which I think is really important.

0:05:05.680 --> 0:05:08.560
<v Speaker 1>And this company is really reputable when it comes to

0:05:08.640 --> 0:05:12.000
<v Speaker 1>gut health products. They do some scientific work in this area.

0:05:12.360 --> 0:05:14.919
<v Speaker 1>They work with a well known UK dietitian who is

0:05:14.960 --> 0:05:18.159
<v Speaker 1>a specialist in gut health. And it has one of

0:05:18.200 --> 0:05:20.880
<v Speaker 1>the strains, so it's got thirteen actual different strains. And

0:05:20.920 --> 0:05:24.360
<v Speaker 1>my understanding is that the greater the variety of strains

0:05:24.400 --> 0:05:27.840
<v Speaker 1>the better, including one that has some scientific data around it,

0:05:27.880 --> 0:05:31.159
<v Speaker 1>because definitely land we see products that claim gut health

0:05:31.200 --> 0:05:34.599
<v Speaker 1>benefits but not necessarily proven. It's sort of someone's throwing

0:05:34.600 --> 0:05:36.640
<v Speaker 1>together a random a mix of cultures and we don't

0:05:36.640 --> 0:05:38.400
<v Speaker 1>know if the evidence is Therefore, then whereas this is

0:05:38.520 --> 0:05:41.240
<v Speaker 1>a proven one. It's not inexpensive, you know, it is

0:05:41.240 --> 0:05:44.479
<v Speaker 1>a commitment financially at six dollars eighty it will work

0:05:44.560 --> 0:05:47.919
<v Speaker 1>for a liter or five serves, so it is a

0:05:47.960 --> 0:05:52.880
<v Speaker 1>reasonably costly commitment for gut health I think it's really

0:05:52.880 --> 0:05:57.440
<v Speaker 1>important to talk about the stability of these products because

0:05:57.480 --> 0:06:00.640
<v Speaker 1>you do see kefas referred to in baking, and what

0:06:00.720 --> 0:06:02.840
<v Speaker 1>I want to stress is that cooking them is not

0:06:02.960 --> 0:06:05.680
<v Speaker 1>going to get the benefits that a raw product does.

0:06:05.720 --> 0:06:08.400
<v Speaker 1>You're going to destroy some of that bacteria. So whilst

0:06:08.440 --> 0:06:10.839
<v Speaker 1>you're absolutely right to use it in a smoothie drink

0:06:10.880 --> 0:06:13.120
<v Speaker 1>as you described, and indeed I do as well with

0:06:13.120 --> 0:06:15.760
<v Speaker 1>my own clients or a smoothie bowl to mix it

0:06:15.800 --> 0:06:18.040
<v Speaker 1>with some other flavors, I wouldn't encourage you to use

0:06:18.080 --> 0:06:20.560
<v Speaker 1>that kind of product in baking. You're going to basically

0:06:20.600 --> 0:06:23.440
<v Speaker 1>destroy the benefits that you're getting from that live culture.

0:06:24.080 --> 0:06:27.560
<v Speaker 1>But yeah, on all accounts, it's a very nutritious addition,

0:06:27.720 --> 0:06:31.719
<v Speaker 1>and particularly for people who are looking for those extra

0:06:31.720 --> 0:06:34.320
<v Speaker 1>benefits and to see if it specifically aids in their

0:06:34.360 --> 0:06:37.800
<v Speaker 1>digestive comfort, I would absolutely recommend, and I would absolutely

0:06:37.880 --> 0:06:40.880
<v Speaker 1>recommend this is one of the key brands because of

0:06:40.920 --> 0:06:44.679
<v Speaker 1>the cleanness of the ingredient list. Now, the other product

0:06:44.720 --> 0:06:49.080
<v Speaker 1>I've chosen out of interest is I've chosen the table

0:06:49.120 --> 0:06:52.720
<v Speaker 1>of plenty lactose free KEFEA. Now this one is a

0:06:52.800 --> 0:06:55.640
<v Speaker 1>little bit more difficult to find leanne It only sells

0:06:55.680 --> 0:06:58.480
<v Speaker 1>in coals, and they have both a regular and a

0:06:58.560 --> 0:07:01.880
<v Speaker 1>lactose free. But the reason I like it is that

0:07:01.920 --> 0:07:04.200
<v Speaker 1>there's a number of people who have gut issues who

0:07:04.279 --> 0:07:06.680
<v Speaker 1>can't have dairy food, and they may not be able

0:07:06.680 --> 0:07:08.840
<v Speaker 1>to have dairy food because of the lactose load. So

0:07:08.880 --> 0:07:11.400
<v Speaker 1>for that group of people, this is one of the

0:07:11.440 --> 0:07:14.800
<v Speaker 1>few lactose free varieties of Kefia. So I think that

0:07:14.880 --> 0:07:17.680
<v Speaker 1>has a real group of people that that can be

0:07:17.720 --> 0:07:20.360
<v Speaker 1>a big benefit for. As I said, it's only available

0:07:20.400 --> 0:07:23.640
<v Speaker 1>in coals. It's again not inexpensive at seven dollars eighty

0:07:23.640 --> 0:07:27.920
<v Speaker 1>per bottle. Certainly it has a very distinct smell and

0:07:28.040 --> 0:07:30.680
<v Speaker 1>flavor to it as you describe, so mixing it in

0:07:31.240 --> 0:07:34.040
<v Speaker 1>very clean ingredient list. It only has the milk again,

0:07:34.200 --> 0:07:38.920
<v Speaker 1>the cultures probitic cultures, ten different strain and snowmilk powders.

0:07:39.360 --> 0:07:42.880
<v Speaker 1>It's an Australian company, so that's another one to really

0:07:43.000 --> 0:07:45.400
<v Speaker 1>look out for, particularly if you're a bit more sensitive

0:07:45.440 --> 0:07:50.200
<v Speaker 1>to lactose. I actually can't find the nutritionals, but it

0:07:50.240 --> 0:07:53.080
<v Speaker 1>will be very similar. Kefia is like a whole milk

0:07:53.160 --> 0:07:56.160
<v Speaker 1>product in the sense that it will have very similar

0:07:56.200 --> 0:07:59.800
<v Speaker 1>profile with some protein, a small amount of naturally occurring

0:08:00.480 --> 0:08:04.480
<v Speaker 1>a good amount of micro nutrients through it. But yeah, overall,

0:08:04.520 --> 0:08:08.160
<v Speaker 1>I think that for anyone who's particularly committed to their

0:08:08.200 --> 0:08:11.160
<v Speaker 1>gut health, using that a couple of times a week

0:08:11.560 --> 0:08:14.040
<v Speaker 1>as part of your diet to give you that range

0:08:14.040 --> 0:08:18.360
<v Speaker 1>of bacterias, particularly if you're not a yogurt consumer and

0:08:18.400 --> 0:08:20.640
<v Speaker 1>perhaps would prefer something like this in a smoothie and

0:08:20.680 --> 0:08:23.280
<v Speaker 1>can tolerate it and are getting those benefits, I think

0:08:23.280 --> 0:08:26.440
<v Speaker 1>it's a great addition. But yeah, you basically with this

0:08:26.560 --> 0:08:28.320
<v Speaker 1>kind of product, pay for what you get for so

0:08:28.400 --> 0:08:30.880
<v Speaker 1>it is an investment, but a quick scan of ingredient

0:08:31.400 --> 0:08:33.400
<v Speaker 1>lists will make sure that you're getting something without added

0:08:33.440 --> 0:08:36.160
<v Speaker 1>sugars and different additives and something clean like this. Whether

0:08:36.200 --> 0:08:39.320
<v Speaker 1>it's the Culture Club Company or a Table of Plenty,

0:08:39.320 --> 0:08:43.319
<v Speaker 1>are two very reputable brands in the gut health space,

0:08:43.360 --> 0:08:44.880
<v Speaker 1>and we will say none of these are sponsored. If

0:08:44.920 --> 0:08:48.520
<v Speaker 1>we do do a sponsored version, we will very clearly

0:08:49.120 --> 0:08:51.840
<v Speaker 1>share that with you. These are just our independent opinion

0:08:51.880 --> 0:08:54.480
<v Speaker 1>on a couple of the main kefia brands out there

0:08:54.840 --> 0:08:56.720
<v Speaker 1>and our thoughts on their nutritional profiles.

0:08:56.800 --> 0:08:58.599
<v Speaker 2>Put a Table of Plenty is listening would like to

0:08:58.640 --> 0:09:02.080
<v Speaker 2>sponsor a sushi, we'd be more than dude. What I

0:09:02.080 --> 0:09:04.240
<v Speaker 2>will say, just from as you mentioned, it is quite

0:09:04.320 --> 0:09:06.480
<v Speaker 2>a I would say probably a high cost product compared

0:09:06.520 --> 0:09:08.440
<v Speaker 2>to something like a liter of milk, right, this is

0:09:08.600 --> 0:09:10.599
<v Speaker 2>a lot more expensive. But again you are getting some

0:09:11.080 --> 0:09:13.520
<v Speaker 2>really great benefits from a gut health perspective. But this

0:09:13.640 --> 0:09:16.439
<v Speaker 2>is probably something where you don't necessarily have to consume

0:09:16.440 --> 0:09:19.160
<v Speaker 2>the whole serving size as well. Like three billion c

0:09:19.240 --> 0:09:21.760
<v Speaker 2>a few is a lot you could just consume maybe

0:09:21.800 --> 0:09:23.480
<v Speaker 2>you know, fifty to one hundred meals of that and

0:09:23.520 --> 0:09:26.240
<v Speaker 2>still be getting some benefit as well. So don't feel

0:09:26.240 --> 0:09:28.280
<v Speaker 2>like you need to consume an entire serve like a

0:09:28.320 --> 0:09:30.679
<v Speaker 2>whole what was the serving size two hundred grams or

0:09:30.679 --> 0:09:32.840
<v Speaker 2>two hundred meals of it? You could split that down

0:09:32.840 --> 0:09:35.320
<v Speaker 2>and really just use fifty mills of the kafir and

0:09:35.360 --> 0:09:37.520
<v Speaker 2>one hundred and fifty meals of you know, normal skim

0:09:37.520 --> 0:09:39.760
<v Speaker 2>milk or normal lactose free milk or sowy milk or

0:09:39.800 --> 0:09:42.640
<v Speaker 2>whatever you normally do as well. There are I guess

0:09:42.720 --> 0:09:45.160
<v Speaker 2>vgan or dairy free varieties. You can actually get water

0:09:45.200 --> 0:09:48.160
<v Speaker 2>based kafa as well, if dairy isn't something that you

0:09:48.280 --> 0:09:50.679
<v Speaker 2>choose to consume or you can't consume. Well, the other

0:09:50.720 --> 0:09:52.760
<v Speaker 2>option is a lot of people don't realize that they're

0:09:52.760 --> 0:09:55.120
<v Speaker 2>actually lactose free tablets as well SUSI, which you can

0:09:55.120 --> 0:09:57.120
<v Speaker 2>just pick up from the pharmacy. So if you were

0:09:57.120 --> 0:09:59.360
<v Speaker 2>just wanting to consume, say, for example, a table of

0:09:59.360 --> 0:10:02.680
<v Speaker 2>plenty Bland which did have lactosein and dairy in it,

0:10:02.720 --> 0:10:04.960
<v Speaker 2>so some people may struggle with that, you can simply

0:10:05.000 --> 0:10:08.560
<v Speaker 2>take something like a lactase tablet beforehand and be you know,

0:10:09.040 --> 0:10:12.520
<v Speaker 2>probably quite easily able to tolerate like a couple of

0:10:12.600 --> 0:10:14.640
<v Speaker 2>dairy or something like that. So just a few points

0:10:14.640 --> 0:10:16.040
<v Speaker 2>from that perspective.

0:10:15.840 --> 0:10:19.120
<v Speaker 1>I would absolutely make that Lita last for ten serves

0:10:19.160 --> 0:10:20.920
<v Speaker 1>and use max. One hundred million at a time, just

0:10:20.920 --> 0:10:23.160
<v Speaker 1>based on the cost alone and also the intensity of

0:10:23.160 --> 0:10:26.280
<v Speaker 1>the flavor with it. It will be much more palatable

0:10:26.320 --> 0:10:29.200
<v Speaker 1>using a small amount and a mixed dish. But it's

0:10:29.240 --> 0:10:32.840
<v Speaker 1>interesting you say that, because it's a live culture, you've

0:10:32.840 --> 0:10:34.560
<v Speaker 1>got to have a good look at the use by date.

0:10:34.640 --> 0:10:36.600
<v Speaker 1>So the other trick at supermarket, and I use this

0:10:36.679 --> 0:10:39.200
<v Speaker 1>all the time across foods, always go to the back

0:10:40.240 --> 0:10:42.840
<v Speaker 1>because supermarkets stuck from the back, So you may pick

0:10:42.880 --> 0:10:45.000
<v Speaker 1>something up from the front, and it may only have

0:10:45.040 --> 0:10:46.840
<v Speaker 1>a couple of days on it, whereas if you go

0:10:46.880 --> 0:10:48.719
<v Speaker 1>to the back, you're more likely to get something that's

0:10:48.720 --> 0:10:50.439
<v Speaker 1>got a much longer use by date, and you'll get

0:10:50.440 --> 0:10:52.240
<v Speaker 1>a lot longer out of it because it's that live

0:10:52.320 --> 0:10:55.400
<v Speaker 1>product that will be quite unstable. And the same with salads.

0:10:55.440 --> 0:10:56.959
<v Speaker 1>You know, if you look at the fresh salads in

0:10:57.280 --> 0:10:59.439
<v Speaker 1>bullies and coals, you may only get a day out

0:10:59.440 --> 0:11:01.000
<v Speaker 1>of the ones at the ft. So always go to

0:11:01.000 --> 0:11:03.120
<v Speaker 1>the back when you're looking at a product, particularly something

0:11:03.160 --> 0:11:05.240
<v Speaker 1>like this, which you really want the freshest one that

0:11:05.280 --> 0:11:07.560
<v Speaker 1>you can have to get the longest shelf life out

0:11:07.600 --> 0:11:08.800
<v Speaker 1>of it when you're at home, because you won't be

0:11:08.800 --> 0:11:10.520
<v Speaker 1>able to freeze something like this. You need to be

0:11:10.559 --> 0:11:12.760
<v Speaker 1>able to consume it fresh, and as such you want

0:11:12.760 --> 0:11:14.760
<v Speaker 1>something that's got a reasonably long use by date, or

0:11:14.760 --> 0:11:16.440
<v Speaker 1>the longest you can find in supermarket.

0:11:16.640 --> 0:11:18.800
<v Speaker 2>That's interesting because I was going to say, perhaps you

0:11:18.840 --> 0:11:20.680
<v Speaker 2>could freeze something like this. I was thinking if you

0:11:20.720 --> 0:11:22.360
<v Speaker 2>were someone that didn't smoothie as you could put it

0:11:22.400 --> 0:11:24.559
<v Speaker 2>in with your fruit, in your cheesy's and that sort

0:11:24.559 --> 0:11:26.120
<v Speaker 2>of thing and put it into container and dump the

0:11:26.120 --> 0:11:28.440
<v Speaker 2>whole thing frozen into a blender and blend it. Do

0:11:28.440 --> 0:11:29.920
<v Speaker 2>you not think it would freeze for a while? Do

0:11:29.920 --> 0:11:31.199
<v Speaker 2>you think it would separate out of it?

0:11:31.200 --> 0:11:33.240
<v Speaker 1>It's not even that. I'm just wondering if the benefit

0:11:33.240 --> 0:11:36.040
<v Speaker 1>of the life culture is preserved when it's frozen. Yeah, okay,

0:11:36.080 --> 0:11:38.760
<v Speaker 1>I actually don't know, and that's completely transparent to a

0:11:38.800 --> 0:11:41.400
<v Speaker 1>quick search now, But I don't know if probiotic type

0:11:41.480 --> 0:11:44.920
<v Speaker 1>cultures freeze. Well, I would assume that they're alive, they're

0:11:44.960 --> 0:11:47.880
<v Speaker 1>better fresh, But we will check. We will check, and

0:11:47.960 --> 0:11:50.520
<v Speaker 1>at some point we will mention that again because we

0:11:50.559 --> 0:11:52.360
<v Speaker 1>want to have the right science around it. So that's

0:11:52.440 --> 0:11:55.000
<v Speaker 1>just my hesitation with freezing it. But we will double

0:11:55.080 --> 0:11:58.680
<v Speaker 1>check that and let you know in future episodes we

0:11:58.760 --> 0:11:59.440
<v Speaker 1>will mention.

0:12:00.200 --> 0:12:02.720
<v Speaker 2>And the nutrition Couch, Facebook and Instagram pages because we

0:12:02.720 --> 0:12:04.559
<v Speaker 2>will let you know. You know, Susy and I will

0:12:04.600 --> 0:12:06.679
<v Speaker 2>not want to sugarcoat things, And this is just one

0:12:06.679 --> 0:12:09.319
<v Speaker 2>of those questions where we don't actually know, so watch

0:12:09.400 --> 0:12:12.040
<v Speaker 2>this space. But we do hope that you are happily

0:12:12.080 --> 0:12:15.600
<v Speaker 2>able to include a little bit of keifer into your diet,

0:12:15.679 --> 0:12:16.800
<v Speaker 2>whether you know it doesn't have to be in a

0:12:16.880 --> 0:12:18.880
<v Speaker 2>daily basis, even you know, once every couple of weeks

0:12:18.920 --> 0:12:20.960
<v Speaker 2>I think would be beneficial. And make sure if you

0:12:21.000 --> 0:12:22.559
<v Speaker 2>are going to go and buy the carton of it,

0:12:22.880 --> 0:12:24.360
<v Speaker 2>make sure you get through it because as we said,

0:12:24.400 --> 0:12:25.800
<v Speaker 2>you know, the cost is there, but it does have

0:12:25.880 --> 0:12:28.400
<v Speaker 2>some great nutritional benefits. So spread it around with the family.

0:12:28.559 --> 0:12:30.000
<v Speaker 2>You know, the kids can have it, but make sure

0:12:30.000 --> 0:12:31.680
<v Speaker 2>you're sweetening it with a bit of I don't know,

0:12:31.679 --> 0:12:33.680
<v Speaker 2>honey or fruit or something like that, because I guarantee

0:12:33.679 --> 0:12:35.080
<v Speaker 2>if you're going to give it to a five year old,

0:12:35.280 --> 0:12:36.960
<v Speaker 2>they're probably going to split it down the sink because

0:12:37.000 --> 0:12:40.960
<v Speaker 2>it is quite It is an unusual taste, isn't it, Susie,

0:12:41.480 --> 0:12:42.520
<v Speaker 2>Just that fermented milk.

0:12:43.400 --> 0:12:45.360
<v Speaker 1>It's specific. You know. It's interesting though, because a lot

0:12:45.360 --> 0:12:47.800
<v Speaker 1>of my European clients working in Bondie and Sydney, I

0:12:47.840 --> 0:12:50.480
<v Speaker 1>see a lot of European people who are very used

0:12:50.520 --> 0:12:53.240
<v Speaker 1>to products like quark and fermented dairy, so this is

0:12:53.280 --> 0:12:55.720
<v Speaker 1>already on there. You know, they eat cottage cheese all

0:12:55.720 --> 0:12:57.600
<v Speaker 1>the time, whereas I've got clients who are really offered.

0:12:57.679 --> 0:12:58.920
<v Speaker 1>So I think a lot of it's got to do

0:12:59.000 --> 0:13:01.680
<v Speaker 1>with that programming and early experience with food. I know

0:13:01.720 --> 0:13:05.640
<v Speaker 1>Scandinavian people Europeans are often much more familiar with fermented dairy.

0:13:05.920 --> 0:13:08.199
<v Speaker 1>So yeah, it's an interesting point overall, but I think

0:13:08.600 --> 0:13:10.320
<v Speaker 1>it's an option for many people and if you do

0:13:10.440 --> 0:13:12.480
<v Speaker 1>like it or can incorporate, there's plenty of benefits. And

0:13:12.520 --> 0:13:14.520
<v Speaker 1>we've shared with you today two of the products that

0:13:14.520 --> 0:13:18.200
<v Speaker 1>we would absolutely recommend based on the nutritional profile. So

0:13:18.280 --> 0:13:21.880
<v Speaker 1>that is the firstly and of our new Wednesday drop

0:13:21.920 --> 0:13:25.120
<v Speaker 1>on the Nutrition Couch podcast reviewing our products. We hope

0:13:25.120 --> 0:13:27.680
<v Speaker 1>that you're going to enjoy hearing about new products each week,

0:13:27.720 --> 0:13:29.920
<v Speaker 1>and again, if there's any that you would continue to

0:13:30.000 --> 0:13:32.079
<v Speaker 1>like us to look at, feel free to dms on

0:13:32.120 --> 0:13:35.240
<v Speaker 1>our social media and if you haven't already, please subscribe

0:13:35.320 --> 0:13:38.320
<v Speaker 1>using the Purple Apple podcast box to have us delivered

0:13:38.320 --> 0:13:41.120
<v Speaker 1>to your inbox every Sunday and now Wednesday morning. Have

0:13:41.200 --> 0:13:41.680
<v Speaker 1>a great week.

0:13:41.760 --> 0:13:57.199
<v Speaker 2>Thank you guys. In the next episode,