1
00:00:00,480 --> 00:00:02,840
Speaker 1: Are you a butter person or do you prefer march

2
00:00:03,120 --> 00:00:05,880
Speaker 1: or are you just utterly confused if you should even

3
00:00:05,880 --> 00:00:09,400
Speaker 1: eat butter or maybe go from margarine instead. Today on

4
00:00:09,440 --> 00:00:12,320
Speaker 1: the Nutrition Couch, we break down three popular butters and

5
00:00:12,360 --> 00:00:15,280
Speaker 1: see which one stacks up as their best in our books.

6
00:00:15,480 --> 00:00:17,840
Speaker 1: And stay tuned for the next week's episode. Because you

7
00:00:17,920 --> 00:00:21,200
Speaker 1: guessed it, we're covering different types of marjarine. Hi only

8
00:00:21,239 --> 00:00:23,239
Speaker 1: one would and I'm Cuzi Burrow and it's two of

9
00:00:23,239 --> 00:00:26,400
Speaker 1: the Stoia's leading dieticians. We bring you the Nutrition Couch

10
00:00:26,520 --> 00:00:29,120
Speaker 1: Product review favorite second of the week where we chat

11
00:00:29,280 --> 00:00:31,760
Speaker 1: new products and old favorites that you can find in

12
00:00:31,840 --> 00:00:35,360
Speaker 1: Aussie supermarkets. All right, Susie hit me. Are you a

13
00:00:35,360 --> 00:00:37,199
Speaker 1: buttery girl? You are on you? Or no you are

14
00:00:38,440 --> 00:00:39,200
Speaker 1: a little bit. Yeah.

15
00:00:39,360 --> 00:00:43,959
Speaker 2: I bake with butter. The only time I really use

16
00:00:44,600 --> 00:00:47,479
Speaker 2: it is with veggiemite, and I am a big veggiemite person.

17
00:00:48,880 --> 00:00:52,040
Speaker 2: And to be honestly, Anne, it depends what's on sale

18
00:00:52,120 --> 00:00:55,280
Speaker 2: now because it's so expensive, and we'll talk about the

19
00:00:55,320 --> 00:00:59,120
Speaker 2: real spreadable butters. They can be really pricey and because

20
00:00:59,240 --> 00:01:00,960
Speaker 2: you know, it's hard to get a small amount because

21
00:01:00,960 --> 00:01:03,200
Speaker 2: they're often quite hard so I often will just buy

22
00:01:03,240 --> 00:01:05,640
Speaker 2: actually what's on sale because I don't use it a lot,

23
00:01:05,800 --> 00:01:10,080
Speaker 2: Like if I'm having avocado or nutspread, I won't use

24
00:01:10,120 --> 00:01:11,800
Speaker 2: it at all, So I'd really try and minimize the

25
00:01:11,840 --> 00:01:15,839
Speaker 2: amount that I use in general. But you know, probably, yes,

26
00:01:15,840 --> 00:01:18,360
Speaker 2: I would argue butter because it does have a nicer taste,

27
00:01:18,400 --> 00:01:21,320
Speaker 2: but yeah, I don't. I don't try and not really

28
00:01:21,440 --> 00:01:24,039
Speaker 2: use it, you know what I mean much at all?

29
00:01:24,600 --> 00:01:26,760
Speaker 1: What about you? Yeah, I'm like you. I'm like you.

30
00:01:26,800 --> 00:01:28,640
Speaker 1: I don't really use it. I do, like if I'm

31
00:01:28,680 --> 00:01:30,840
Speaker 1: out at breakfast and there's like a beautiful piece of

32
00:01:30,880 --> 00:01:33,480
Speaker 1: like fresh hot saldo, I will use some you know,

33
00:01:33,560 --> 00:01:36,640
Speaker 1: good old butter on my saldo. But generally in my fridge,

34
00:01:36,640 --> 00:01:38,520
Speaker 1: I've got an olive oil spread. That's my preference. I

35
00:01:38,560 --> 00:01:40,800
Speaker 1: grew up eating that. Like you, I don't eat a

36
00:01:40,800 --> 00:01:42,880
Speaker 1: lot of it, So I would use it if I

37
00:01:42,920 --> 00:01:46,160
Speaker 1: was maybe making a toasted sandwich, or if I am

38
00:01:46,200 --> 00:01:47,760
Speaker 1: having a bowl of soup, I do like a little

39
00:01:47,760 --> 00:01:49,240
Speaker 1: bit of a spread on a piece of toast to

40
00:01:49,280 --> 00:01:51,520
Speaker 1: sort of dip into my soup. They're probably the only

41
00:01:51,600 --> 00:01:54,000
Speaker 1: real two occasions that I'll use it. If I'm making

42
00:01:54,040 --> 00:01:56,240
Speaker 1: say like a sandwich, I don't really put butter on it.

43
00:01:56,280 --> 00:01:58,680
Speaker 1: If I'm making even like crackers and that sort of thing,

44
00:01:58,680 --> 00:02:00,560
Speaker 1: I don't really I will use it with veggie might

45
00:02:00,680 --> 00:02:02,520
Speaker 1: like you, but again I'll use my olive oil spread

46
00:02:02,520 --> 00:02:04,600
Speaker 1: typically because I think, yeah, growing up, I always just

47
00:02:04,600 --> 00:02:06,760
Speaker 1: found butter so hard and nothing annoyed me more when

48
00:02:06,760 --> 00:02:09,040
Speaker 1: you're putting holes in your bread trying to spread it.

49
00:02:09,080 --> 00:02:10,960
Speaker 1: So I've never really grown up. We just didn't really

50
00:02:11,000 --> 00:02:13,799
Speaker 1: have butter in my household growing up. So it's a

51
00:02:13,840 --> 00:02:16,120
Speaker 1: little bit of an interesting chat today around the ones

52
00:02:16,160 --> 00:02:17,400
Speaker 1: that we've chosen, isn't it.

53
00:02:17,720 --> 00:02:21,560
Speaker 2: I'll asked all the time, people really want to know this,

54
00:02:21,600 --> 00:02:23,680
Speaker 2: so I think when you suggested it, I thought it

55
00:02:23,720 --> 00:02:26,360
Speaker 2: was really good topic. And I am particularly thrilled that

56
00:02:26,400 --> 00:02:30,760
Speaker 2: you've put the labels for me so big because I

57
00:02:30,880 --> 00:02:34,079
Speaker 2: generally can't read them. So yeah, thanks for that. Thanks

58
00:02:34,160 --> 00:02:36,280
Speaker 2: very sure that I can participate in the conversation.

59
00:02:36,560 --> 00:02:40,400
Speaker 1: All right, Well today the first one is the Meadowly

60
00:02:40,800 --> 00:02:44,560
Speaker 1: Buttery spread five hundred grams at wool West. I think

61
00:02:44,560 --> 00:02:46,400
Speaker 1: it selles, it calls well, but woo worse. It's five

62
00:02:46,480 --> 00:02:49,680
Speaker 1: hundred grams and it's five dollars, so you know, it's

63
00:02:49,760 --> 00:02:52,240
Speaker 1: quite a large tub for five dollars. It's not you know,

64
00:02:52,280 --> 00:02:54,440
Speaker 1: there's definitely a lot more expensive ones out on the market.

65
00:02:55,000 --> 00:02:58,840
Speaker 1: So this one contains sixty percent vegetable oil. So this

66
00:02:58,919 --> 00:03:02,000
Speaker 1: is interesting because it's my marketed as butter. I would say,

67
00:03:02,080 --> 00:03:04,960
Speaker 1: like it's called buttery, right, it's a spread happiness buttery.

68
00:03:05,440 --> 00:03:07,280
Speaker 1: But I think it's actually a margarine, isn't it, because

69
00:03:07,280 --> 00:03:08,760
Speaker 1: it's very high vegetable oil content.

70
00:03:09,000 --> 00:03:10,840
Speaker 2: I'm glad you've put it here though, because it really

71
00:03:10,919 --> 00:03:13,680
Speaker 2: highlights that they slip in and they masquerade as butter,

72
00:03:14,320 --> 00:03:16,519
Speaker 2: because you're right, it says buttery on it and it's

73
00:03:16,520 --> 00:03:18,640
Speaker 2: completely play and when you look at it, it's actually

74
00:03:18,720 --> 00:03:21,920
Speaker 2: margarine because it's sixty percent vegetable oil. And we're going

75
00:03:21,960 --> 00:03:23,400
Speaker 2: to show a couple of examples of that, which is

76
00:03:23,440 --> 00:03:25,000
Speaker 2: why we want us to talk about it today. So

77
00:03:25,480 --> 00:03:27,480
Speaker 2: you really do need to be mindful of that and

78
00:03:27,560 --> 00:03:30,520
Speaker 2: take the glasses and really check because it does kind

79
00:03:30,520 --> 00:03:32,520
Speaker 2: of look like butter and it's parading as butter, but

80
00:03:32,560 --> 00:03:35,440
Speaker 2: when you're having a look at it, it's actually not butter.

81
00:03:35,640 --> 00:03:39,800
Speaker 1: It's margarine. So we've got sixty percent vegetable oil with

82
00:03:39,920 --> 00:03:43,040
Speaker 1: forty seven of that being canola oil. Are we assuming

83
00:03:43,120 --> 00:03:45,240
Speaker 1: the other thirteen percent would be palm oil?

84
00:03:45,920 --> 00:03:48,760
Speaker 2: Not always because it gives us it. Palm oil would

85
00:03:48,760 --> 00:03:51,400
Speaker 2: give us a bit of a sludgy text, wouldn't It

86
00:03:51,400 --> 00:03:54,440
Speaker 2: Could be anything to be sunflower, just a blend, even

87
00:03:54,560 --> 00:03:56,400
Speaker 2: might be sort of palm, but a blend so.

88
00:03:56,520 --> 00:03:59,040
Speaker 1: Interesting they didn't put it anyway. So, yeah, sixty percent

89
00:03:59,120 --> 00:04:03,560
Speaker 1: vigetal oils, followed by water, salt, animalsifies, followed by some

90
00:04:03,680 --> 00:04:07,120
Speaker 1: natural flavors, some natural color one sixty A and some

91
00:04:07,240 --> 00:04:10,080
Speaker 1: added Vitamin A and vitamin D in there as well.

92
00:04:10,240 --> 00:04:12,240
Speaker 2: Yeah, it's interesting, isn't it. There's not a huge amount

93
00:04:12,240 --> 00:04:14,880
Speaker 2: we can really say, is there? Now? Most of them?

94
00:04:14,920 --> 00:04:17,040
Speaker 2: I think it's actually mandatory. Isn't it for margarine to

95
00:04:17,040 --> 00:04:19,080
Speaker 2: be fortified with vitamin D in Australia?

96
00:04:19,160 --> 00:04:19,320
Speaker 1: Is that?

97
00:04:19,640 --> 00:04:21,159
Speaker 2: Is that correct? Does that sound familiar to you?

98
00:04:21,279 --> 00:04:23,320
Speaker 1: It's such a like I just said to my clients, like,

99
00:04:23,360 --> 00:04:24,919
Speaker 1: I'm like you, I get asked all the time, and

100
00:04:24,920 --> 00:04:26,440
Speaker 1: I'm like, pick the one that you just like the

101
00:04:26,560 --> 00:04:29,200
Speaker 1: taste of. Like to me, they don't provide positive health

102
00:04:29,240 --> 00:04:32,479
Speaker 1: benefits like margarine or butter. We're not getting anti inflammatory

103
00:04:32,480 --> 00:04:35,480
Speaker 1: properties like we are we're having extravertin olive oil or avocado.

104
00:04:35,880 --> 00:04:37,520
Speaker 1: Like to me, I'm just like, pick the one you prefer,

105
00:04:37,560 --> 00:04:39,840
Speaker 1: which one's cheaper if it's in the budget. Like I

106
00:04:39,880 --> 00:04:42,280
Speaker 1: think we're sort of splitting hairs. I don't know if

107
00:04:42,320 --> 00:04:44,560
Speaker 1: you're eating if you're eating margarine for your vitamin D,

108
00:04:44,640 --> 00:04:46,520
Speaker 1: you're doing it wrong, you know what I mean? That's true?

109
00:04:46,600 --> 00:04:48,800
Speaker 2: Yeah, true, true, And sometimes they're fortifying to give it

110
00:04:48,880 --> 00:04:51,320
Speaker 2: a bit of color as well, because naturally a process

111
00:04:51,400 --> 00:04:54,599
Speaker 2: vegetable oil doesn't look particularly appealing. Now, just you know,

112
00:04:54,680 --> 00:04:56,560
Speaker 2: in terms of reference, this is a serving size of

113
00:04:56,560 --> 00:04:59,159
Speaker 2: ten grams, which isn't insignificant. You know, a ten grams

114
00:04:59,200 --> 00:05:02,719
Speaker 2: serve is to sort of a heaped tea spoon, you

115
00:05:02,760 --> 00:05:05,440
Speaker 2: know what I mean. It's not the tiniest amount. You know,

116
00:05:05,520 --> 00:05:09,479
Speaker 2: you're looking at you shy of what is that? Sixty calories? Like,

117
00:05:09,520 --> 00:05:10,880
Speaker 2: it's not insignificant.

118
00:05:11,000 --> 00:05:12,760
Speaker 1: I think people would use twice that. Like, I think

119
00:05:12,760 --> 00:05:14,920
Speaker 1: they'd use ten grams per slice of toast, and most

120
00:05:14,960 --> 00:05:16,479
Speaker 1: people would have two slices of toast.

121
00:05:16,680 --> 00:05:18,520
Speaker 2: Yeah, well yeah, people do tend to go a bit thick,

122
00:05:18,520 --> 00:05:20,400
Speaker 2: particularly if you are doing it with vegemite. But just

123
00:05:20,440 --> 00:05:22,200
Speaker 2: as a reference point, you're getting one and a half

124
00:05:22,360 --> 00:05:24,919
Speaker 2: grams of saturated fat in the total fat you're getting

125
00:05:24,920 --> 00:05:28,719
Speaker 2: six You're getting a quarter of that is saturated and

126
00:05:29,760 --> 00:05:32,160
Speaker 2: half of it is mono. So the proportion of what

127
00:05:32,160 --> 00:05:35,560
Speaker 2: we would call good fat to bad fat is certainly

128
00:05:35,600 --> 00:05:38,039
Speaker 2: in favor of the better fats, but they are sort

129
00:05:38,040 --> 00:05:40,960
Speaker 2: of process forms of that. It doesn't really add anything

130
00:05:41,040 --> 00:05:44,680
Speaker 2: into the diet. And as such, I, you know, myself,

131
00:05:44,720 --> 00:05:47,760
Speaker 2: go for any spread that's adding minimal fat in because

132
00:05:47,760 --> 00:05:51,040
Speaker 2: I'm not using it functionally. It's purely just for texture

133
00:05:51,160 --> 00:05:54,599
Speaker 2: or taste of a certain food. So I sort of

134
00:05:54,680 --> 00:05:57,479
Speaker 2: it's just it doesn't give me anything. I just would

135
00:05:57,480 --> 00:05:59,719
Speaker 2: refer to it as a nothing food. It's not overly

136
00:06:00,279 --> 00:06:02,960
Speaker 2: it's not overly bad. It's not got anything to really

137
00:06:03,000 --> 00:06:03,560
Speaker 2: talk about.

138
00:06:03,800 --> 00:06:06,240
Speaker 1: Yeah, and just a round off that nutrition panel, less

139
00:06:06,240 --> 00:06:08,680
Speaker 1: than a gram of carbohydrate, which we would expect, less

140
00:06:08,680 --> 00:06:11,440
Speaker 1: than a gram of protein, forty milligrams of sodium, so

141
00:06:11,960 --> 00:06:14,839
Speaker 1: you know, fairly insignificant unless you're eating tablespoons of it

142
00:06:14,880 --> 00:06:17,840
Speaker 1: a day. One hundred micrograms of vitamin A and one

143
00:06:17,960 --> 00:06:20,719
Speaker 1: microgramm of vitamin D, so small amount, you know, roughly

144
00:06:20,760 --> 00:06:23,000
Speaker 1: ten percent of your ardi for the day. Again, if

145
00:06:23,000 --> 00:06:25,800
Speaker 1: you're getting your vitamin A from butter, you're kind of

146
00:06:25,839 --> 00:06:26,440
Speaker 1: doing it wrong.

147
00:06:26,800 --> 00:06:29,039
Speaker 2: Like it's it's ridiculous, though, am, because this product's got

148
00:06:29,040 --> 00:06:32,679
Speaker 2: three health stars, like come on, like a process food,

149
00:06:32,720 --> 00:06:35,040
Speaker 2: like they shouldn't have any stars, like come on. That's

150
00:06:35,080 --> 00:06:36,720
Speaker 2: why the hell star writing is so misleading.

151
00:06:36,880 --> 00:06:39,560
Speaker 1: I don't see anything positive in terms of this, So

152
00:06:39,560 --> 00:06:42,120
Speaker 1: I don't really see anything positive in any margarine. That's

153
00:06:42,160 --> 00:06:44,480
Speaker 1: difficult to sort of say, yep, we give this a

154
00:06:44,520 --> 00:06:46,120
Speaker 1: green light, or yet we say no to it. I

155
00:06:46,160 --> 00:06:48,200
Speaker 1: really think, as we mentioned, it's really well. I would

156
00:06:48,480 --> 00:06:50,320
Speaker 1: a family's budget, yeah, I wouldn't ear that. And I

157
00:06:50,360 --> 00:06:52,159
Speaker 1: think it's good for people to be aware that this

158
00:06:52,279 --> 00:06:54,640
Speaker 1: isn't butter, this is actually margarine. So you're getting some

159
00:06:54,720 --> 00:06:57,359
Speaker 1: of those processed vegetable oils. But I will say that

160
00:06:57,400 --> 00:06:59,520
Speaker 1: there's been a lot of talk on social media lately

161
00:06:59,560 --> 00:07:04,039
Speaker 1: around processed vegetable oils being very inflammatory, going completely rancid,

162
00:07:04,200 --> 00:07:06,960
Speaker 1: being really dangerous to cook with. A lot of that

163
00:07:07,080 --> 00:07:09,400
Speaker 1: is just fear mongerene. There's not actually a whole lot

164
00:07:09,440 --> 00:07:12,480
Speaker 1: of research and science behind process like vegetable oil such

165
00:07:12,480 --> 00:07:15,880
Speaker 1: as carnola oil being that bad for our health. Of course,

166
00:07:15,880 --> 00:07:18,400
Speaker 1: we want to minimize, you know, any sorts of oils

167
00:07:18,440 --> 00:07:21,240
Speaker 1: in large amounts. We don't want huge, huge amounts of

168
00:07:21,280 --> 00:07:23,160
Speaker 1: fats going into our diet. But I think that a

169
00:07:23,160 --> 00:07:24,760
Speaker 1: lot of it has been blown out of the water.

170
00:07:24,760 --> 00:07:27,160
Speaker 1: I'm seeing a lot of you know, quote unquote holistic

171
00:07:27,240 --> 00:07:30,640
Speaker 1: nutritious and health coaches really saying that caranola oil is

172
00:07:30,640 --> 00:07:32,120
Speaker 1: one of the worst things that you can put into

173
00:07:32,160 --> 00:07:35,760
Speaker 1: your body. It causes inflammation, it causes chronic diseases, all

174
00:07:35,760 --> 00:07:38,320
Speaker 1: of these sorts of things. So I think if you enjoy,

175
00:07:38,880 --> 00:07:40,800
Speaker 1: you know, a small amount of margarine on your toasts

176
00:07:40,800 --> 00:07:42,560
Speaker 1: in the morning, then go for a chooser one that

177
00:07:42,560 --> 00:07:45,800
Speaker 1: fixed in with your you know, family's budget. Really, and

178
00:07:45,800 --> 00:07:47,400
Speaker 1: I think we're kind of splitting hairs to pick a

179
00:07:47,440 --> 00:07:49,880
Speaker 1: better type of margarine unless you really are eating it

180
00:07:49,880 --> 00:07:51,000
Speaker 1: for breakfast, lunch, enginner.

181
00:07:51,040 --> 00:07:52,880
Speaker 2: Well, the issue with this one is it's masquerading is

182
00:07:52,960 --> 00:07:55,640
Speaker 2: butter and there's no butter in it. Like there's certainly

183
00:07:55,680 --> 00:07:58,920
Speaker 2: products that have, you know, some vegetable oil in the butter,

184
00:07:59,080 --> 00:08:00,720
Speaker 2: but at least they've got some butter. So I think

185
00:08:00,720 --> 00:08:02,720
Speaker 2: that's why thumbs down from me. It doesn't even have

186
00:08:02,800 --> 00:08:06,040
Speaker 2: any butter in it, so completely misleading. So that's not ideal,

187
00:08:06,200 --> 00:08:08,560
Speaker 2: you know, I think companies need to do better in

188
00:08:08,560 --> 00:08:09,040
Speaker 2: that space.

189
00:08:09,880 --> 00:08:13,080
Speaker 1: Yeah, the marketing from food companies really has to step

190
00:08:13,080 --> 00:08:15,280
Speaker 1: it up. In twenty twenty three, the nutrition couch you've

191
00:08:15,280 --> 00:08:18,480
Speaker 1: been put on notice matter now. The second one we've

192
00:08:18,520 --> 00:08:23,080
Speaker 1: chosen is Lurpak, the spreadable slightly salted butter. I would say,

193
00:08:23,440 --> 00:08:24,880
Speaker 1: so this one's very popular. I know a lot of

194
00:08:24,920 --> 00:08:27,760
Speaker 1: clients really prefer this on because it does spread really nicely.

195
00:08:28,040 --> 00:08:30,680
Speaker 1: So it's a four hundred gram tub for seven dollars,

196
00:08:30,680 --> 00:08:32,880
Speaker 1: so it is more expensive than the margarine we just

197
00:08:32,920 --> 00:08:35,480
Speaker 1: talked about, but I think it at least it contains

198
00:08:35,480 --> 00:08:38,280
Speaker 1: some butter. Like you mentioned Zuzi, So the ingredients butter

199
00:08:38,360 --> 00:08:41,000
Speaker 1: at sixty four percent, followed by a canola oil at

200
00:08:41,040 --> 00:08:43,120
Speaker 1: twenty six percent, so it's still kind of a blend,

201
00:08:43,160 --> 00:08:46,000
Speaker 1: but at least it's majority butter. If you're buying a butter,

202
00:08:46,120 --> 00:08:50,680
Speaker 1: you want to pay for butter, followed by water, lactic culture, salt,

203
00:08:50,720 --> 00:08:54,199
Speaker 1: and vitamin D. So nutrition wise, if we look at perserving,

204
00:08:54,240 --> 00:08:57,719
Speaker 1: that's also ten grams two hundred and ninety kilodules less

205
00:08:57,720 --> 00:08:59,760
Speaker 1: than a gram of protein, less than a gram of carbs,

206
00:09:00,080 --> 00:09:02,600
Speaker 1: seven point eight grams of fat with three point five

207
00:09:02,640 --> 00:09:05,400
Speaker 1: of that being saturated would make sense from a high

208
00:09:05,440 --> 00:09:09,440
Speaker 1: percentage of the butter with thirty six milligrams of sodium

209
00:09:09,480 --> 00:09:12,240
Speaker 1: going in there as well. So I mean, you know,

210
00:09:12,280 --> 00:09:14,800
Speaker 1: I would say it's a fairly clean ingredient list. We

211
00:09:14,800 --> 00:09:16,600
Speaker 1: probably want to see a high percentage of butter if

212
00:09:16,600 --> 00:09:19,160
Speaker 1: you're buying something that is butter. But this one, I

213
00:09:19,160 --> 00:09:20,959
Speaker 1: have tried it. I'm a fan like I think it

214
00:09:21,040 --> 00:09:23,520
Speaker 1: spreads really nicely. It is a little bit more expensive,

215
00:09:23,559 --> 00:09:25,320
Speaker 1: I will say, but it has a nice taste and

216
00:09:25,360 --> 00:09:28,040
Speaker 1: it you know, it goes well on sandwiches and toast

217
00:09:28,080 --> 00:09:29,400
Speaker 1: and that sort of thing. So I do know a

218
00:09:29,440 --> 00:09:31,160
Speaker 1: lot of my clients use this one and they quite

219
00:09:31,320 --> 00:09:33,360
Speaker 1: like it. I don't have this one in my fridge

220
00:09:33,360 --> 00:09:35,640
Speaker 1: at home, but I don't really see anything wrong with

221
00:09:36,320 --> 00:09:38,680
Speaker 1: this one as as an option if you're someone that

222
00:09:38,800 --> 00:09:40,719
Speaker 1: likes a little bit of spread on your toast occasionally.

223
00:09:40,760 --> 00:09:44,320
Speaker 2: Well, I have to say Leean that when this product

224
00:09:44,360 --> 00:09:48,439
Speaker 2: was discussed on a big women's podcast, there was sheer

225
00:09:48,520 --> 00:09:52,760
Speaker 2: horror that Lurpack was actually a blend and not one

226
00:09:52,840 --> 00:09:56,520
Speaker 2: hundred percent butter because, as we know Lurpack, it's kind

227
00:09:56,520 --> 00:09:59,680
Speaker 2: of the gold standard in flavor and taste of butter,

228
00:10:00,400 --> 00:10:02,600
Speaker 2: known to be so just as nice, and so when

229
00:10:02,640 --> 00:10:04,440
Speaker 2: people became aware that it actually is a one hundred

230
00:10:04,440 --> 00:10:08,559
Speaker 2: percent butter, they were somewhat horrified. Now I understand why

231
00:10:08,760 --> 00:10:12,040
Speaker 2: Lurpack have blended because butter is hard. It's a saturated

232
00:10:12,080 --> 00:10:15,520
Speaker 2: fat primarily, so it doesn't spread. So by blending it

233
00:10:15,559 --> 00:10:18,079
Speaker 2: with some canola oil, it allows it to be more spreadable,

234
00:10:18,480 --> 00:10:21,120
Speaker 2: and nutritionally you do reduce a bit of saturated fat.

235
00:10:21,400 --> 00:10:25,199
Speaker 2: But the argument is that you know, Lurpack markets as

236
00:10:25,240 --> 00:10:29,640
Speaker 2: butter and it's actually it isntains butter, but it's not

237
00:10:29,640 --> 00:10:32,320
Speaker 2: one hundred percent butter, and people were actually pretty shocked

238
00:10:32,360 --> 00:10:33,960
Speaker 2: to hear that, and they wanted to be able to

239
00:10:33,960 --> 00:10:36,400
Speaker 2: buy it. So I think it's a little bit cheeky

240
00:10:36,440 --> 00:10:40,360
Speaker 2: again because if you notice on it, it doesn't call

241
00:10:40,400 --> 00:10:42,440
Speaker 2: it so it's not Lourpack butter. You see how they're

242
00:10:42,480 --> 00:10:45,520
Speaker 2: calling it Lurpack spreadable for that reason because it's got

243
00:10:45,520 --> 00:10:48,880
Speaker 2: the blend. So I think I think listening to this,

244
00:10:49,000 --> 00:10:50,640
Speaker 2: some of our listeners will also be like, what do

245
00:10:50,679 --> 00:10:53,800
Speaker 2: you mean it's not butter? Because it does. Lurpack is

246
00:10:54,080 --> 00:10:57,160
Speaker 2: synonymous with butter, but this is a blend and as such,

247
00:10:57,240 --> 00:10:58,800
Speaker 2: I think you have to call I think it's still

248
00:10:58,800 --> 00:11:00,319
Speaker 2: a marjorie. I don't think you can call it butter.

249
00:11:00,400 --> 00:11:02,920
Speaker 1: It stressed up in sheepskin, it's got butter in ash,

250
00:11:03,160 --> 00:11:06,000
Speaker 1: but it's a blend. Isn't it interesting that their marketing

251
00:11:06,480 --> 00:11:09,319
Speaker 1: has led you to believe that this is like the

252
00:11:09,360 --> 00:11:11,640
Speaker 1: best butter on the market. When I think of Lurpak,

253
00:11:11,679 --> 00:11:13,360
Speaker 1: I think this is a premium butter on the market.

254
00:11:13,559 --> 00:11:16,120
Speaker 1: You go, you're right, it's a blend, and yeah, to

255
00:11:16,160 --> 00:11:18,319
Speaker 1: make it spreadable, I mean, it makes sense. But they

256
00:11:18,360 --> 00:11:22,160
Speaker 1: haven't actually said that it's butter. They're just inferred or

257
00:11:22,200 --> 00:11:24,319
Speaker 1: other people. You know, they've used I don't know, celebrities

258
00:11:24,360 --> 00:11:26,160
Speaker 1: to promote that sort of thing, and people have this

259
00:11:26,280 --> 00:11:29,520
Speaker 1: perception that it's the top most expensive butter, it's the

260
00:11:29,520 --> 00:11:32,240
Speaker 1: best type of butter on the market. But it's really

261
00:11:32,280 --> 00:11:33,400
Speaker 1: not very interesting.

262
00:11:33,440 --> 00:11:35,280
Speaker 2: Who's who's the Lurpack celebrity?

263
00:11:35,520 --> 00:11:37,280
Speaker 1: I don't know, just you know, I figured that, you know,

264
00:11:37,280 --> 00:11:39,240
Speaker 1: they're so big in the media. Surely they've used a

265
00:11:39,240 --> 00:11:40,080
Speaker 1: celebrity at one time.

266
00:11:40,360 --> 00:11:48,520
Speaker 2: Danish Is that is that Princess Mary.

267
00:11:45,760 --> 00:11:48,840
Speaker 1: Or Princess Mary supported, I would definitely buy it.

268
00:11:48,840 --> 00:11:53,280
Speaker 2: I like her, I would imagine she definitely would be product.

269
00:11:53,760 --> 00:11:56,719
Speaker 2: But yeah, so controversial at best.

270
00:11:56,520 --> 00:11:58,560
Speaker 1: And it does taste good though, let's be honest.

271
00:11:58,360 --> 00:12:00,640
Speaker 2: It tastes amazing. But I stopped buying after I found

272
00:12:00,640 --> 00:12:02,080
Speaker 2: that out too, because I felt a bit you felt

273
00:12:03,040 --> 00:12:06,040
Speaker 2: being misled. I did, I did, I did, which leads

274
00:12:06,080 --> 00:12:09,320
Speaker 2: us to the only spreadable butter ndred percent butter on

275
00:12:09,360 --> 00:12:11,240
Speaker 2: the market, which is why I wanted to include.

276
00:12:10,960 --> 00:12:14,480
Speaker 1: It from our neighbors across the sea, New Zealand, which

277
00:12:14,520 --> 00:12:15,880
Speaker 1: is nice to see it. So I see, you know,

278
00:12:16,040 --> 00:12:18,080
Speaker 1: supporting Assie and New Zealand products, which I think is.

279
00:12:18,040 --> 00:12:19,800
Speaker 2: Good and a shout out to our New Zealand friends.

280
00:12:19,800 --> 00:12:21,400
Speaker 2: We've got some New Zealand clients off the back of

281
00:12:21,400 --> 00:12:23,520
Speaker 2: the Nutrition Catch podcast, Hello to you.

282
00:12:23,640 --> 00:12:25,319
Speaker 1: We do we do? They don't do many low fat

283
00:12:25,360 --> 00:12:26,959
Speaker 1: dairy products over there. I must say they need to

284
00:12:26,960 --> 00:12:28,880
Speaker 1: pick up their low fat dairy game. Most of the

285
00:12:28,920 --> 00:12:30,480
Speaker 1: stuff over there is full fat. They have a hard

286
00:12:30,480 --> 00:12:32,679
Speaker 1: time getting low fat options, like we talk about on.

287
00:12:32,600 --> 00:12:35,640
Speaker 2: The nuition Cars for Me is talking about blasphe me lean.

288
00:12:36,320 --> 00:12:37,719
Speaker 2: They had full fat cheese all the way.

289
00:12:37,840 --> 00:12:40,000
Speaker 1: Yeah, this one from our New Zealand friends is the

290
00:12:40,040 --> 00:12:44,120
Speaker 1: mainland butter soft pure salted butter, so three seventy five grams,

291
00:12:44,120 --> 00:12:46,600
Speaker 1: so we're getting even smaller for seven to fifty So

292
00:12:46,600 --> 00:12:48,880
Speaker 1: it's the most expensive at it the lot, but you're right,

293
00:12:48,880 --> 00:12:51,360
Speaker 1: it's the only one hundred percent spreadable butter on the market.

294
00:12:51,440 --> 00:12:55,320
Speaker 1: So the ingredients are pasteurized cream and salt, and that's it,

295
00:12:55,440 --> 00:12:57,760
Speaker 1: and that's the way a butter should be. It's high insight,

296
00:12:57,800 --> 00:13:00,719
Speaker 1: treaded fat. It's pure butter for a reason, so that's

297
00:13:00,760 --> 00:13:04,600
Speaker 1: our ingredient list. And unless it's you know, basically cream,

298
00:13:04,600 --> 00:13:05,959
Speaker 1: then a little bit of salt added if it's a

299
00:13:06,080 --> 00:13:08,400
Speaker 1: salted butter. If it was an unsalted butter, it would

300
00:13:08,400 --> 00:13:10,439
Speaker 1: really just be pasteurized cream. And that's a that's a

301
00:13:10,480 --> 00:13:12,240
Speaker 1: true butter. And the fact that this is a nice

302
00:13:12,280 --> 00:13:14,920
Speaker 1: spreader will one, you know, really, as you said, it's

303
00:13:14,920 --> 00:13:16,160
Speaker 1: one of the only ones in the market, so I

304
00:13:16,200 --> 00:13:18,120
Speaker 1: think it's it's worth the cost of that's what you're

305
00:13:18,120 --> 00:13:21,000
Speaker 1: looking for. And nutrition wise, we've got one hundred and

306
00:13:21,080 --> 00:13:24,040
Speaker 1: fifty two kiler jewels. That's interesting. The serving size is

307
00:13:24,080 --> 00:13:26,480
Speaker 1: five grams, not ten grams. So really you'd be looking

308
00:13:26,520 --> 00:13:28,480
Speaker 1: at three hundred killer jewels. So it is on the

309
00:13:28,559 --> 00:13:31,440
Speaker 1: higher end energy one. You got to go thin fat wise,

310
00:13:31,440 --> 00:13:33,560
Speaker 1: for five grams is four point one grams. If you

311
00:13:33,840 --> 00:13:35,640
Speaker 1: even that out to ten grams like the others, it's

312
00:13:35,679 --> 00:13:38,120
Speaker 1: eight point one grams. Saturated is two and a half,

313
00:13:38,160 --> 00:13:40,439
Speaker 1: so over half of the product is saturated fat, which

314
00:13:40,440 --> 00:13:43,120
Speaker 1: would make sense because the ingredient's cream, less than a

315
00:13:43,120 --> 00:13:45,360
Speaker 1: gram of carbs, less than a gram of protein, and

316
00:13:45,400 --> 00:13:48,600
Speaker 1: twenty four milligrams of sodium, So nothing really much there

317
00:13:48,800 --> 00:13:50,880
Speaker 1: if you broke that into the ten grams serving size,

318
00:13:50,920 --> 00:13:53,320
Speaker 1: if you about forty five milligrams of sodium there, So

319
00:13:53,520 --> 00:13:56,280
Speaker 1: not too concerning, do yeah. I mean, if you're looking

320
00:13:56,280 --> 00:13:57,840
Speaker 1: for a butter, this on tics all the boxes. It

321
00:13:57,880 --> 00:13:59,600
Speaker 1: is a little bit more expensive. It does taste good.

322
00:13:59,640 --> 00:14:01,960
Speaker 1: I've tried to before. It spread really nicely. It does

323
00:14:02,000 --> 00:14:03,960
Speaker 1: what it says it should, and I think that at

324
00:14:04,040 --> 00:14:05,600
Speaker 1: least you're not you know, it's not dressed up in

325
00:14:05,640 --> 00:14:08,400
Speaker 1: sheep's clothing parading around trying to be anything else, is

326
00:14:08,440 --> 00:14:10,679
Speaker 1: it. It's just pure butter and it tastes.

327
00:14:10,400 --> 00:14:12,480
Speaker 2: Good, you know, And it's a company that we know

328
00:14:12,559 --> 00:14:14,800
Speaker 2: in respect it tastes really good, and what I like

329
00:14:14,840 --> 00:14:17,040
Speaker 2: about it is you don't need a losh. I think

330
00:14:17,080 --> 00:14:19,160
Speaker 2: if you're one of those die hard full cream, milk,

331
00:14:19,440 --> 00:14:22,080
Speaker 2: full cream, butter, full butter people, no problem. But I

332
00:14:22,080 --> 00:14:24,280
Speaker 2: would say once a day is more than enough, and

333
00:14:24,320 --> 00:14:27,320
Speaker 2: you've got to spread really thin because otherwise that sat

334
00:14:27,360 --> 00:14:28,840
Speaker 2: fat's going to creep up. So it's what two and

335
00:14:28,840 --> 00:14:31,520
Speaker 2: a half grams are saturated fat per five half of it.

336
00:14:31,840 --> 00:14:33,720
Speaker 2: So I wouldn't want my clients having any more than

337
00:14:33,800 --> 00:14:40,040
Speaker 2: two small level teaspoons per day maximum and spreading thin.

338
00:14:40,200 --> 00:14:41,960
Speaker 2: But it does. You're right. It tastes really nice. It

339
00:14:41,960 --> 00:14:47,280
Speaker 2: spreads easily. If I wasn't so tight. If I was

340
00:14:47,320 --> 00:14:49,640
Speaker 2: going to spend that much money on a spread and

341
00:14:49,760 --> 00:14:52,000
Speaker 2: used it and really felt passionately about it, I would

342
00:14:52,040 --> 00:14:54,000
Speaker 2: this would be the one I would buy over lowpack

343
00:14:54,080 --> 00:14:57,440
Speaker 2: one hundred percent. But I don't, you know, use very

344
00:14:57,480 --> 00:14:59,760
Speaker 2: much or use it very often, so I don't myself

345
00:14:59,800 --> 00:15:02,080
Speaker 2: get at it because seven fifty for that tiny tub

346
00:15:02,240 --> 00:15:04,200
Speaker 2: is just way beyond like what I like to spend

347
00:15:04,280 --> 00:15:06,920
Speaker 2: on food. But each to their own, and certainly if

348
00:15:06,920 --> 00:15:08,560
Speaker 2: someone wanted to use it, it would be the one that

349
00:15:08,600 --> 00:15:11,160
Speaker 2: I would recommend and if I was a multimillionaire, I

350
00:15:11,160 --> 00:15:13,600
Speaker 2: would absolutely get that one bridge.

351
00:15:14,120 --> 00:15:17,480
Speaker 1: Absolutely. What's that beautiful cultured butter they always serve you

352
00:15:17,480 --> 00:15:20,080
Speaker 1: at the fancy restaurants pep sale, Yeah, that must be

353
00:15:20,120 --> 00:15:20,920
Speaker 1: one hundred percent butter.

354
00:15:20,960 --> 00:15:24,000
Speaker 2: Yeah sure, yeah, it's it's like it's so butter, it's

355
00:15:24,000 --> 00:15:27,400
Speaker 2: almost cream. So good. Actually, where I used to live

356
00:15:27,440 --> 00:15:29,920
Speaker 2: that there was like a wrap around who had their

357
00:15:30,000 --> 00:15:33,800
Speaker 2: little van with it all on the side. Yeah, it's fantastic.

358
00:15:33,800 --> 00:15:35,880
Speaker 2: And the serve that they give you at the restaurants

359
00:15:36,000 --> 00:15:41,200
Speaker 2: is so massive, forty in one hit. But yeah, it's amazing.

360
00:15:41,280 --> 00:15:43,760
Speaker 2: It's so salty as well. It's like so good. Actually

361
00:15:44,000 --> 00:15:47,640
Speaker 2: on some of the Instagram or TikTok boards they've been doing,

362
00:15:47,800 --> 00:15:50,600
Speaker 2: we did butter boards, and so before Christmas they were

363
00:15:50,600 --> 00:15:52,720
Speaker 2: doing a lot of flavored butters and like infusing the

364
00:15:52,720 --> 00:15:56,040
Speaker 2: butter with garlic and stuff, like it's just delicious, but

365
00:15:56,080 --> 00:15:58,720
Speaker 2: it's just pure fat, so not many of us can

366
00:15:58,760 --> 00:16:00,760
Speaker 2: get away with it, and the way we didn't butter boards,

367
00:16:00,760 --> 00:16:02,040
Speaker 2: But yeah, do you need it like I do? On

368
00:16:02,120 --> 00:16:06,520
Speaker 2: veggie mite toast we're voting the Mainlands worth the budget spend.

369
00:16:06,400 --> 00:16:08,040
Speaker 1: Yeah, particularly if you don't eat a lot, like I

370
00:16:08,080 --> 00:16:10,720
Speaker 1: would have a tub of spread in my fridge for

371
00:16:10,760 --> 00:16:13,760
Speaker 1: the better part of three months easily. It really sticks

372
00:16:13,800 --> 00:16:15,600
Speaker 1: around in my fridge for a long time. So I

373
00:16:15,600 --> 00:16:17,520
Speaker 1: would probably invest in something like this if I was

374
00:16:17,520 --> 00:16:19,560
Speaker 1: looking for a butter because it does you know, it's

375
00:16:19,640 --> 00:16:21,800
Speaker 1: a larger cost, but it does tend to last my

376
00:16:21,800 --> 00:16:22,720
Speaker 1: family quite a while.

377
00:16:23,040 --> 00:16:25,400
Speaker 2: You know, these really good quality, clean food and that's

378
00:16:25,440 --> 00:16:28,200
Speaker 2: you know, in terms of overall nutrition, not ever a

379
00:16:28,200 --> 00:16:30,120
Speaker 2: bad choice as long as you use it in moderation.

380
00:16:30,840 --> 00:16:33,240
Speaker 1: Excellent. All right, Well, that brings us to the conclusion

381
00:16:33,280 --> 00:16:36,400
Speaker 1: of our butter review, so stay tuned for our margarine review.

382
00:16:36,520 --> 00:16:38,680
Speaker 1: I know we snuck a cheeking margin here today, so

383
00:16:38,800 --> 00:16:41,000
Speaker 1: technically we only kind of did one, but I didn't.

384
00:16:40,720 --> 00:16:42,440
Speaker 2: We to do well it's yeah, because you can't do

385
00:16:42,520 --> 00:16:44,320
Speaker 2: them because butter is butter. So I thought that was

386
00:16:44,360 --> 00:16:45,960
Speaker 2: reasonable though, because it was good to do the ones

387
00:16:46,000 --> 00:16:48,440
Speaker 2: masquerading regardless, because I think a lot of our listeners

388
00:16:48,440 --> 00:16:49,400
Speaker 2: wouldn't have been aware of that.

389
00:16:49,680 --> 00:16:52,200
Speaker 1: Yeah, absolutely, All right, Well, if you haven't done so ready,

390
00:16:52,200 --> 00:16:54,120
Speaker 1: we would love if you subscribe to the podcast.

391
00:16:54,120 --> 00:16:54,640
Speaker 2: Don't forget.

392
00:16:54,680 --> 00:16:57,720
Speaker 1: We have our live event recording available on our website.

393
00:16:57,720 --> 00:17:00,320
Speaker 1: That's on hormones, got health and butt loss. We've also

394
00:17:00,360 --> 00:17:02,720
Speaker 1: got our wonderful Product Guide which takes you through the

395
00:17:02,720 --> 00:17:05,399
Speaker 1: best Aussie supermarket option, so you don't need to spend

396
00:17:05,440 --> 00:17:07,919
Speaker 1: hours in the supermarket with your tiny little glasses on.

397
00:17:08,160 --> 00:17:09,720
Speaker 1: We've done the hard work for you. There's over one

398
00:17:09,800 --> 00:17:12,199
Speaker 1: hundred and thirty products in that guide for a very

399
00:17:12,240 --> 00:17:15,040
Speaker 1: affordable price, and they're both available on our website, which

400
00:17:15,040 --> 00:17:17,919
Speaker 1: is the Nutrition Pouch dot com. Go and check it out.

401
00:17:17,960 --> 00:17:19,640
Speaker 1: We'll have a great look everyone, See you later.