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Speaker 1: What type of bread do you buy? Is it wholemeal?

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Speaker 1: Is it salado? Maybe it's multigram, or maybe it's high

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Speaker 1: five or one. There are many, many varieties of bread

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Speaker 1: in our supermarket, so this week we take a closer

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Speaker 1: look at three popular bread varieties and the pros and

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Speaker 1: cons of each. Hi, I'm Leanne Wood and I'm Sissy

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Speaker 1: Barrow and I still of Australia's leading dieticians. We bring

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Speaker 1: you the Nutrition Count Product Review, a weekly chat on

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Speaker 1: new products and old favorites that you can find at

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Speaker 1: the soupermarket. So bread, Susie. We have done a lot

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Speaker 1: of bread in the product review is but I must

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Speaker 1: say I'm a big bread fan. Love some bread with

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Speaker 1: my eggs, love some bread with a bit of peeb

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Speaker 1: on it. Although are now Judames allergies? I don't have

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Speaker 1: that as much, But I do love bread, are you? Obviously?

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Speaker 1: I would imagine with two twin boys who are growing

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Speaker 1: very quickly, you would have a lot of bread loabs

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Speaker 1: in your household.

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Speaker 2: Oh my god, Lean, I'm using so much more bread

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Speaker 2: than I ever used to. So now they'll have a

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Speaker 2: sandwich every day and toast and then often like they

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Speaker 2: want more sandwiches, do you know what I mean? Like,

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Speaker 2: they're so hungry, so I buy for them just plain

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Speaker 2: a whole meal, high fiber. Now, if you ask me

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Speaker 2: before I had kids, if I would have given them

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Speaker 2: what sort of bread, I would have said multi grade,

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Speaker 2: But of course it's so different in reality. So I'm

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Speaker 2: happy because one of mine's a little bit sensitive on

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Speaker 2: the tummy. I've just given them a smooth hole meal

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Speaker 2: and they love it. To be honest, they've never really

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Speaker 2: had white bread. It's not like they asked me for it,

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Speaker 2: and I, you know, for the family, it's good. I

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Speaker 2: sort of can find it anywhere. It's nice and soft

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Speaker 2: and goes nicely with their topping if it's ham or

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Speaker 2: peanut butter or even vegimant. For school myself, though, I

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Speaker 2: like a dense grain. If I am having eggs, I'll

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Speaker 2: either buy bakery loaf, you know, and use it for

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Speaker 2: a few days, like one of those expensive Artesian loaves

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Speaker 2: that you think, how can I loaf of bread cost

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Speaker 2: that much? But it's just delicious and my kids love

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Speaker 2: that crunchy grain bread as well, so that's good. Or

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Speaker 2: I'm sort of a soylin fan, you know. If I

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Speaker 2: was going to buy loaf bread for me. I don't

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Speaker 2: normally use it. I'd just be more likely to use

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Speaker 2: what's in the house with the boys. But yeah, probably

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Speaker 2: a treat loaf, you know, every week or so. It

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Speaker 2: would be a freshly baked Autesian loaf that's just delicious

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Speaker 2: with like some fresh goats, cheese and tomato, like so good.

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Speaker 1: Love it, love it all. Right, Well, we have got

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Speaker 1: a couple of different varieties today. We've chosen a whole meal,

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Speaker 1: a white high fiber, and a nine grain loaf. So

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Speaker 1: the first one we've got is the Abbot's Bakery Farmhouse

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Speaker 1: whole Mill. So this one is four dollars thirty roughly

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Speaker 1: it Colson more Worth. It's a seven fifty gram loaf,

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Speaker 1: and I think, I mean there will be should we

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Speaker 1: do per serving because serving size is two slices, two slices, yeah,

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Speaker 1: I think so, yeah, Okay, so serving size is two slices.

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Speaker 1: So what's up with the ingredients? So it is whole meal,

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Speaker 1: a whole grain, wheat flour sixty five percent, so a

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Speaker 1: good percentage of wheat flour in that grain flour, followed

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Speaker 1: by water. Bakers used canola oil, vinegar, idized salt, fermented

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Speaker 1: wheat flour, soy flour, more wheat flour. It's the third

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Speaker 1: time they've mentioned wheat flour. Some amulsifiers and some vitamins.

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Speaker 1: They've got added diamond and folic acid, and that's very common,

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Speaker 1: very common to see those added vitamins in our bread

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Speaker 1: loaves in Australia. Thyamine and folic acid is something that

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Speaker 1: a lot of people can be low in, particularly if

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Speaker 1: you have a less than optimal diet, particularly if you're

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Speaker 1: a big drinker. And I think a lot of the

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Speaker 1: research did find that a lot of people who were

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Speaker 1: low in thiamine and folic acid were people who had

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Speaker 1: poor quality diets and who did drink a lot of alcohol,

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Speaker 1: and bread was a cheap and easy product to fortify

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Speaker 1: that with. So it's very common to actually see these

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Speaker 1: added vitamins in loaves of bread in Australia. So I

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Speaker 1: would say fairly clean ingredient lists from a know ingredient perspective.

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Speaker 1: And then per serving, so one serving is eighty four grams,

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Speaker 1: and we're going to assume that's two slices of bread,

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Speaker 1: I would imagine eighty four grams. Yes, yeah, yeah, So

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Speaker 1: energy wise, We've got eight hundred and thirty one kilodel,

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Speaker 1: so just over two hundred calories, seven point seven grams

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Speaker 1: of protein for two slices, two point six grams of

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Speaker 1: fat with point four grams being saturated, thirty two point

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Speaker 1: eight grams of carbohydrate, which is fairly standard. It's about roughly,

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Speaker 1: you know, what you would say is two rough serves

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Speaker 1: of carbon hydrates, two point one grams of sugar, that

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Speaker 1: being just naturally occurring sugars, five point nine grams of

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Speaker 1: dietary fiber, and three hundred and nineteen milligrams of sodium,

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Speaker 1: which I think is probably, you know, fairly fairly average

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Speaker 1: for two slices of bread. So overall, I think this

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Speaker 1: is a fairly great product. I wouldn't say I'm giving

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Speaker 1: it ten out of ten. I'm not giving it all

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Speaker 1: gold stars, but I definitely give it sort of a

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Speaker 1: seven or eight. I can't really fault it. I definitely

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Speaker 1: do think there are better nutrition wise products on the market.

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Speaker 1: But I think it's a nice, family friendly loaf. You know,

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Speaker 1: growing up, my family was much like you. My dad

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Speaker 1: didn't like the multi grain because he hated the seeds

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Speaker 1: getting stuck in these teeth. So We were very much

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Speaker 1: mum used to bias whole meal loaves growing up, so

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Speaker 1: I'm very much used to wholemeal bread. You write it

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Speaker 1: is a little bit of an easier texture for some

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Speaker 1: people to manage, particular children and older people particularly they

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Speaker 1: have benches. So I think it's a good, well rounded product.

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Speaker 1: What do you think?

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Speaker 2: Yeah, I don't disagree. I think that the interesting thing

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Speaker 2: is that you know, as soon as you're growing a

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Speaker 2: plain whole meal bread that doesn't have any specific health angle.

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Speaker 2: So for example, if you're buying a soy linseed loaf

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Speaker 2: or a high protein loaf, you know, or even a

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Speaker 2: loaf that's had nutrients like extra vitamins added, you can

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Speaker 2: justify I feel at a higher price point for me,

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Speaker 2: this is just a plain wholemeal bread. It's got a

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Speaker 2: good amount of dietary fiber coming in almost six grams

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Speaker 2: per two slices, which is outstanding, but there's nothing remarkable

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Speaker 2: about it. The sodium is actually reasonably low. It's quite

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Speaker 2: good for bread. Yes, you look at the ingredient list

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Speaker 2: and you think it's not overly clean, but it's pretty

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Speaker 2: you know, innocent. There's nothing really there i'd be concerned about.

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Speaker 2: But four dollars thirty, I'd say we'll buy the no

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Speaker 2: name brand wholemeal bread for two bucks. You know, I

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Speaker 2: think in common times where budgets are so important and

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Speaker 2: we're spending so much money on food, four dollars thirty

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Speaker 2: for a loaf for me is quite a loth for

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Speaker 2: a family, And when you're not getting any super nutritional profile,

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Speaker 2: you'd be better in my mind to buy the coals

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Speaker 2: or woolies no name hole meal for half the price.

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Speaker 2: But that's more of a budget issue than nutritionally. It's

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Speaker 2: a strong bread, you know. I'd buy this bread and

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Speaker 2: feed it to my family. It's it's not the one

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Speaker 2: I opt for because I like my SELFI and a

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Speaker 2: thinner slice. These slices are quite thick, and I think

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Speaker 2: it's important for kids in particular that we offer them

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Speaker 2: small bread because if you think back to bread back

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Speaker 2: in the eighties, it was thirty gram slices, so sixty

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Speaker 2: grams and this is, you know, twenty thirty percent more

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Speaker 2: than that, and that adds up, and I think it's

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Speaker 2: quite large, particularly for kids. But there's nothing wrong. I'd

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Speaker 2: give it a seven out of ten. There's better breads.

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Speaker 2: There's worse breads, and it's it's got a good amount

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Speaker 2: of fiber and that's one of the most important things.

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Speaker 2: And it's got a good amount of homeal flower.

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Speaker 1: So yeah, pretty good greed, all right. Same product is

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Speaker 1: an interesting one. I feel like it's something that I

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Speaker 1: think was specifically developed with some key nutrient and macro

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Speaker 1: targets in range. So it is the Coals Bakery fifty

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Speaker 1: percent lower carb white toast loaf. So it's the thicker slices.

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Speaker 1: It's three dollars fifty for the loaf. And when we

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Speaker 1: look at the ingredients, water is our first ingredient, which

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Speaker 1: I think is interesting for bread, followed by a modified

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Speaker 1: wheat starch and obviously we don't know how they've modified it,

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Speaker 1: but they've modified it in this case to get a

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Speaker 1: ton more fiber in there and a lot less carbohydrate

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Speaker 1: in there. The modified wheat starch is followed by wheat flour,

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Speaker 1: wheat gluten, wheat fiber, more wheat fiber, used sesame seeds,

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Speaker 1: some idized salt, canola oil, thyamon, and folic acid. And

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Speaker 1: there's this disclaimer on here saying that the Coals fifty

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Speaker 1: percent lower carb white loaf has fifty percent last carbohydrates

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Speaker 1: and the coal standard white loaf of bread. So when

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Speaker 1: we look at the nutritionals per serving, which is two slices,

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Speaker 1: is five hundred and ninety three killer jewels, so around

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Speaker 1: one hundred and forty calories, so a lot, I would say,

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Speaker 1: a lot less, you know, than the two slices of

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Speaker 1: the Abbot's whole meal that we just discussed. Now, protein wise,

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Speaker 1: we've got six point six grams. We've got one point

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Speaker 1: seven grams so quite low fat withero point five of

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Speaker 1: that being saturated, fifteen point six grams of carbohydrate, so yes,

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Speaker 1: about fifty percent less carbohydrate. Then again, a traditional standard

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Speaker 1: white or wholemeal loaf are nineteen grams of dietary fiber

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Speaker 1: am I reading that right? That is insanely high with

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Speaker 1: two hundred and seven milligrams of sodium. So that dietary

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Speaker 1: fiber is coming from the modified wheat starch as far

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Speaker 1: as I'm aware, SUSI, plus a little bit of that

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Speaker 1: wheat flour and some wheat fibrins and wheat glutens. So

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Speaker 1: it's very much how they make, you know, the high

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Speaker 1: fiber type passes as well. They're using a lot of

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Speaker 1: modified wheat starch and fiber in there, so I would

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Speaker 1: almost call it one of those like fake fiber products. So, yes,

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Speaker 1: you're getting in a lot of dietary fiber, but it's

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Speaker 1: not the good type of stuff like the whole grains

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Speaker 1: and the lentils and the nuts and the seeds that

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Speaker 1: we know can actually positively impact our gut health. And

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Speaker 1: for some people, that's a heck of a lot of fiber

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Speaker 1: and one load. So there are definitely positives to this.

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Speaker 1: It's carbohydrate if you need it, it's lower calorie if

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Speaker 1: you need it. But to me, Susie, it really is

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Speaker 1: just a white loaf when you look at it. Despite

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Speaker 1: the high fiber content, there's none of that whole grain

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Speaker 1: real goodness in there that I'd prefer to see in

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Speaker 1: something with a really high fiber profile.

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Speaker 2: What do you think, Well, I put it in here

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Speaker 2: for a reason because I find it fascinating because a

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Speaker 2: little while ago, Klin of mine said to me, I'm

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Speaker 2: buying the Coals white low car bread and I was like, no,

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Speaker 2: it doesn't exist, Like no, I swear to God. So

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Speaker 2: I went to Coals and I was looking at this

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Speaker 2: label and I just was like, this cannot be right.

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Speaker 1: Like there is.

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Speaker 2: It's just no, it's so strange. And I actually messaged

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Speaker 2: the one of the ditesians that Coals and ask her

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Speaker 2: about it. Because bread is not made in seven hundred factories,

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Speaker 2: you know what I mean. There's one or two companies

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Speaker 2: that will be making all the bread, whether it's Audi,

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Speaker 2: whether it's Coals, And I was like, is this these

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Speaker 2: nutritionals right? It seems such an odd mix because it's

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Speaker 2: not overly low carb, as we've mentioned in the potty before.

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Speaker 2: You know, low carb for me is in bread like

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Speaker 2: five grams or less pursue slices. This is still fifteen

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Speaker 2: so you're getting two slices like half the amount, which

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Speaker 2: is what it's advertised as. So that's kind of weird

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Speaker 2: because it's not low carb. But then all this weird fiber,

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Speaker 2: which you're arguing is not digested and good for gut health.

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Speaker 2: But as you described it, so heavily processed, you're not

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Speaker 2: getting any of the whole grain benefits of bread. If

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Speaker 2: I'm wanting bread, I want actual bread, not this sort

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Speaker 2: of mix of process nutritionals to give that. And I

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Speaker 2: see this, we see this in wraps a lot. Any

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Speaker 2: of those kind of lower carb wraps are using these

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Speaker 2: kind of really complicated formulations to add all this fiber

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Speaker 2: back in. And I would never give someone two slices

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Speaker 2: of bread with nineteen grams of fiber, Like if they're sensitive,

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Speaker 2: it's going to blow their gut up. Like if you're

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Speaker 2: having a sandwich, it's got like lots of salad on it.

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Speaker 2: So say, let us leaves plus tomato plus beech shroit

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Speaker 2: plus had that fiber. You're getting a sandwich with like

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Speaker 2: twenty five grams of fiber. It's I'm insane. So I'm

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Speaker 2: really not quite sure who this product is targeted to

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Speaker 2: because it's white and then like fifty half the amount

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Speaker 2: of carb, Like what sort of family is buying white

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Speaker 2: bread and they want less car? I'm like, it's buying that.

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Speaker 2: So I find it just fascinating and I would never

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Speaker 2: I don't recommend white bread. I don't care what it is,

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Speaker 2: whether it's sourdough, whether it's I don't think white bread

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Speaker 2: is good for us. It doesn't have any of the

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Speaker 2: nutritions of whole grain. And yeah, I don't recommend or

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Speaker 2: use this product, So I'm interested to hear if anyone does,

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Speaker 2: because I just can't even imagine who's buying it.

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Speaker 1: And I think I really see it targeted to those

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Speaker 1: gym populations who are those like big macro trackers, you know,

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Speaker 1: the macro people who are like, I just gotta heit

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Speaker 1: my macros. I've got to get my fiber and got

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Speaker 1: to get my protein and got to keep my carbs lower.

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Speaker 1: I see it marketed at a lot of the gym

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Speaker 1: population who are macro trackers, who, if I'm being honest,

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Speaker 1: are really obsessed with the macros but not really looking

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Speaker 1: at things like the micronutrients and ingredients too much. They're

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Speaker 1: doing a lot of scanning of labels that inputting into

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Speaker 1: something like my Fitness Pal, and as long as it

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Speaker 1: fits their macros, they're pretty happy with it. And from

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Speaker 1: a general health perspective, we've talked about it before in

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Speaker 1: the Potti Susie, we don't love it because you don't

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Speaker 1: really consider things like ingredients and micro nutrients and that

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Speaker 1: sort of thing. So it's not something I must admit

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Speaker 1: I've ever recommended, and I probably don't see myself recommending

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Speaker 1: it in the future, but it is certainly an interesting product,

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Speaker 1: and I think again, I would say a lot of

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Speaker 1: parents I have had a lot of parents who have

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Speaker 1: fussy kids and they do use something like you know,

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Speaker 1: the tip top white high fiber loaf, all this one

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Speaker 1: as a high fiber option for their kids. But I

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Speaker 1: do think there's so many better ways to get in fiber,

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Speaker 1: even for fussy eaters than it's something like a loaf

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Speaker 1: like this. I would still be trying to encourage you know,

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Speaker 1: whole meal or even if it's one slice of normal

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Speaker 1: white bread, one slice for wholemeal bread together in a

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Speaker 1: sandwich to kind of ease them into that I think

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Speaker 1: is a better option. That's something my mum used to

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Speaker 1: do until we grew up a little bit and you know,

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Speaker 1: tolerated the whole meal a little bit more. She kind

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Speaker 1: of used to mix one slice of each in a sandwich,

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Speaker 1: so we sort of felt like we're getting fifty percent

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Speaker 1: of what we wanted, fifty percent of what she wanted.

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Speaker 2: And I do think I'd be a bit concerned giving

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Speaker 2: that bread to kids at nineteen grams fiber or a

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Speaker 2: much time, and I think they would have potentially abdominal

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Speaker 2: distress in some cases. So yeah, I do think you

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Speaker 2: have to be careful with some of these formulated products

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Speaker 2: for kids. Some of these high protein, lower carb foods

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Speaker 2: are not appropriate. They're weigh too much, and in the

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Speaker 2: case of this bread, I think that's way too much

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Speaker 2: fiber for a child and.

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Speaker 1: As a specifically formulated product. So then, yeah, as you said,

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Speaker 1: we have to be careful with who we're recommending it for.

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Speaker 1: So the last one that we've chosen, I must say

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Speaker 1: this is one of my favorites. I do recommend this

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Speaker 1: for my clients quite a lot, although I must say

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Speaker 1: I don't recommend sandwiches a whole lot for my clients.

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Speaker 1: I just don't find them that feeling or sustaining for

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Speaker 1: very long. I'm much more of a wrap or a

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Speaker 1: salad or a hot meal lunch kind of girl. Particularly

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Speaker 1: for my clients as well, I just want them to

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Speaker 1: actually be sustained so they're not snacking all afternoon. So

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Speaker 1: I'm not a huge sandwich person, but I do like

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Speaker 1: this sandwich loaf. So it's the Tip top nine grain

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Speaker 1: original bread. So it is seven hundred grams for the

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Speaker 1: loaf and it's three dollars ninety so a little bit

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Speaker 1: more affordable than the Abbot's one that we talked about.

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Speaker 1: So from an ingredient perspective, the top ingredient is wheat flour,

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Speaker 1: followed by water, followed by mixed whole grains, which we

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Speaker 1: love at fourteen percent. And the mixed whole grains are

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Speaker 1: made up of some kibbled rye, some kibbled wheat, some

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Speaker 1: old buck wheat, some kibbled corn, kibbled purple wheat, millet, tricolate,

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Speaker 1: kibled barley, and some roll dots. Then we've got some

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Speaker 1: seeds with a blend of limbseeds and some flower seeds,

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Speaker 1: followed by Baker's yeast, wheat gluten, kibbled soy vinegar, I

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Speaker 1: had ie salt, canola oil, salt, soy flower, some amulsifiers

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Speaker 1: and some vitamins being thiamon and folic acid again and

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Speaker 1: some wheat malt flour to finish us off. So I

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Speaker 1: like that it has a strong foes and whole grains,

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Speaker 1: and also some seeds in their SUSI so I think

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Speaker 1: fairly strong from an ingredient list, And I think, you know,

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Speaker 1: you're just not going to get a bread made in

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Speaker 1: a supermarket that doesn't have some addition of a little

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Speaker 1: bit of vegetable oil and some salt and some extra vitamins.

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Speaker 1: So for me, that ingredient list, although I wouldn't say

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Speaker 1: it's one hundred percent clean. I don't see anything outstanding

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Speaker 1: in there or anything that I would say, oh, I

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Speaker 1: definitely wouldn't buy that. So I think the ingredient liss

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Speaker 1: is fine. It's got some good things in there from

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Speaker 1: a whole grain perspective. Now, looking at a serving size,

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Speaker 1: one serving size is seventy four grams, So that's for

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Speaker 1: two slices of seventy four grams. Energy wise, we've got

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Speaker 1: seven seventy kilodel, so just under two hundred calories nine

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Speaker 1: grams of protein, which is a decent amount of protein

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Speaker 1: coming from a lot of our grains and our seeds

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Speaker 1: fat wives. We've got three point seven grams zero point

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Speaker 1: four of that being saturated, twenty six grams of carbohydrate

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Speaker 1: total for the two slices, with one point six grams

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Speaker 1: of that being sugar, and that's naturally occurring, four point

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Speaker 1: eight grams of dietary fiber, which I think is a

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Speaker 1: decent amount of dietary fiber, and two hundred and ninety

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Speaker 1: six milligrams of sodium, which is fairly standard all perhaps

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Speaker 1: a little bit lower on average for a bread. So

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Speaker 1: I really like this one, Susie, As I said, I do,

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Speaker 1: and I have recommended it particularly just because it's got

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Speaker 1: a strong base in the ingredients from whole grains and

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Speaker 1: from seeds, which we know does saturally support our gutthalth

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Speaker 1: and our digestion and our healthy vowel movements as well.

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Speaker 2: Yeah, I'm a big fan nine grain. I love all

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Speaker 2: everything about it. Really. It's a really nice calorie load,

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Speaker 2: you know, less than two hundred calories for two slices.

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Speaker 2: They're nice and thin. Nine grams of protein massive something

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Speaker 2: they don't label fully, and like they don't label the

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Speaker 2: long chain fats, but I actually think they'd be really

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Speaker 2: favorable with that beautiful mix of lind seed and sunflower seeds,

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Speaker 2: so you get a nice dose of long chain amiga

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Speaker 2: threes i'd imagine. I always sort of look for breads

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Speaker 2: that are to thirty grams of carbor less per serve.

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Speaker 2: So I love this because it's in twenty six so

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Speaker 2: it's a really nice overall balance. Nine four point eight

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Speaker 2: fiber beautiful. Yeah, I'm a big fan of nine grain.

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Speaker 2: I always have really liked it. And what I particularly

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Speaker 2: like is that if you buy a dense like soylin bread,

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Speaker 2: which would be my go to toasted, but those superior

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Speaker 2: nutritional properties of those long chain fats. It's not great

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Speaker 2: as a sandwich. It's sort of more chewy and a

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Speaker 2: bit harder, and it's great as toast, Whereas this strikes

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Speaker 2: a perfect balance between a bread that's great good for toast,

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Speaker 2: but also really nice ice on a sandwich, so nice

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Speaker 2: and soft and still chewy. So I have no qualms

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Speaker 2: on recommending a nine grain. It's on my list. I

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Speaker 2: probably should actually add it to my list more often

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Speaker 2: with clients. I've sort of gone off that just, you know,

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Speaker 2: because you just do what's familiar for a while. But yeah,

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Speaker 2: I'm giving that. I love it. I think it's a

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Speaker 2: nine out of ten. I think it's a really strong

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Speaker 2: bread nutritionally, it tastes good, it's not too heavy for people.

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Speaker 2: If you've got grain eaters in the family, it's the

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Speaker 2: top pick. Then I would buy that and recommend it

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Speaker 2: as well. So yeah, I can't really fault it. I

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Speaker 2: think it's really strong.

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Speaker 1: Agreed, and I did notice correct me if I'm wrong.

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Speaker 1: That picture is very small, But I do have good eyes,

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Speaker 1: so I do think that I can see a low

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Speaker 1: GI label on the front of that as well, so

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Speaker 1: that's another bonus as well, which we would assume with

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Speaker 1: a good healthy mix of sort of seeds and whole

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Speaker 1: grains in that bread, a decent fiber amount as well

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Speaker 1: a lower carbohydrate amount, we would hope that that's sort

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Speaker 1: of a lower GI product as well, so good for

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Speaker 1: our diabetics or anyone looking from a hormonal perspective as well.

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Speaker 1: If we pair that with some good protein, a little

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Speaker 1: bit of healthy that's like some avocado and tons of salad,

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Speaker 1: it can actually be a really really nice balanced sandwich option.

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Speaker 1: And as you said, it's great for a sandwich bread,

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Speaker 1: it's also good for toast in the morning as well.

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Speaker 1: So that rounds us off for our three products for

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Speaker 1: the week, Susie, two that we would recommend and one

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Speaker 1: perhaps not so much, which I think a few people

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Speaker 1: would find quite interesting. So brings us to the end

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Speaker 1: of this week's episode. Now, if you're interested in products,

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Speaker 1: we must say, if you've missed the big announcement, we

393
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Speaker 1: have our nutrition Couch product guard review. This is specific

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00:18:27,600 --> 00:18:30,560
Speaker 1: for our Aussie clients. We've gone through the supermarket. We've

395
00:18:30,560 --> 00:18:33,800
Speaker 1: picked over one hundred and thirty of our favorite products

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Speaker 1: in every category. We've got breads, wraps, cereals, milk, We've

397
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Speaker 1: got tomato sauce. We've got you know, stir fry type sauces.

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Speaker 1: We've got tofu We've got our favorite chicken in there.

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Speaker 1: We've got juices, we've got coffees. Cordials. No, we don't

400
00:18:46,560 --> 00:18:48,119
Speaker 1: have cordioli live definitely not cordial.

401
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Speaker 2: No cord here on our podcast.

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00:18:50,119 --> 00:18:53,400
Speaker 1: I've gotta be carried away, Sorry, goop carried away anyway.

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Speaker 1: Our Nutrition Couch product Guard is on the website, the

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Speaker 1: can not thank you guys enough for the support. It's

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00:19:02,080 --> 00:19:04,280
Speaker 1: a really handy guy that you can just take with

407
00:19:04,320 --> 00:19:07,400
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408
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409
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Speaker 1: sick at bedding hours in the supermarket trying to read

410
00:19:11,119 --> 00:19:13,440
Speaker 1: all of their product labels, or if they're just simply

411
00:19:13,560 --> 00:19:16,240
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415
00:19:24,359 --> 00:19:26,080
Speaker 1: in next week's episode, have a great week,