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Speaker 1: Are you a butter person or do you prefer march

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Speaker 1: or are you just utterly confused if you should even

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Speaker 1: eat butter or maybe go for a margarine instead. Today

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Speaker 1: on the Nutrition Couch, we break down three popular butters

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Speaker 1: and see which one stacks up as the best in

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Speaker 1: our books. And stay tuned for the next week's episode.

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Speaker 1: Because you guessed it, we're covering different types of margarine.

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Speaker 1: Hi only one Wood and I'm Suzy Burrow and it's

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Speaker 1: two of the Atreias leading dieticians. We bring you the

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Speaker 1: Nutrition Couch Product Review, our favorite second of the week

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Speaker 1: where we chat new products and old favorites that you

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Speaker 1: can find in Aussie supermarkets. All right, Susie, hit me.

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Speaker 1: Are you a butter girl? You are on you? I

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Speaker 1: know you are a little bit. Yeah.

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Speaker 2: I bake with butter, like the only time I really

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Speaker 2: use it is with veggiemite, and I am a big

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Speaker 2: veggimite person. And to be honestly, Anne, it depends what's

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Speaker 2: on sale now because it's so expensive, and we'll talk

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Speaker 2: about the real spreadable butters. They can be really pricey

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Speaker 2: and because you know, it's hard to get a small

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Speaker 2: amount because they're often quite hard, so I often will

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Speaker 2: just buy actually what's on sale because I don't use

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Speaker 2: it a lot. Like if I'm having avocado or nutspread,

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Speaker 2: I won't use it at all, So i'd really try

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Speaker 2: and minimize the amount that I use in general. But

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Speaker 2: you know, probably, yes, I would argue butter because it

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Speaker 2: does have a nicer taste, but.

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Speaker 1: Yeah, I don't.

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Speaker 2: I don't try and not really use it, you know

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Speaker 2: what I mean much at all?

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Speaker 1: What about you? Yeah, I'm like you. I'm like you.

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Speaker 1: I don't really use it. I do like if I'm

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Speaker 1: out at breakfast and there's like a beautiful piece of

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Speaker 1: like fresh hot saldo, I will use some you know,

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Speaker 1: good old butter on my saldo. But generally in my fridge,

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Speaker 1: I've got an olive oil spread. That's my preference. I

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Speaker 1: grew up eating that. Like you, I don't eat a

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Speaker 1: lot of it, So I would use it if I

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Speaker 1: was maybe making a toasted sandwich, or if I am

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Speaker 1: having a bowl of soup, I do like a little

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Speaker 1: bit of a spread on a piece of toast to

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Speaker 1: sort of dip into my soup. They're probably the only

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Speaker 1: real two occasions that I'll use it. If I'm making,

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Speaker 1: say like a sandwich. I don't really put butter on it.

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Speaker 1: If I'm making even like crackers and that sort of thing,

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Speaker 1: I don't really I will use it with vegiemite like you.

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Speaker 1: But again I'll use my olive oil spread typically because

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Speaker 1: I think, yeah, growing up, I always just found butter

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Speaker 1: so hard and nothing annoyed me more when you're putting

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Speaker 1: holes in your bread trying to spread it. So I've

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Speaker 1: never really grown up. We just didn't really have butter

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Speaker 1: in my household growing up. So it's a little bit

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Speaker 1: of an interesting chat today around the ones that we've chosen,

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Speaker 1: isn't it.

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Speaker 2: I'll asked all the time, people really want to know this,

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Speaker 2: so I think when you suggested it, I thought it

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Speaker 2: was really good topic. And I am particularly thrilled that

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Speaker 2: you've put the labels for me so big because I

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Speaker 2: generally can't read them. So yeah, thanks for that. Thanks

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Speaker 2: very sure that I can participate in the conversation.

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Speaker 1: All right, Well today the first one is the Meadowly

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Speaker 1: Buttery spread five hundred grams at wools. I think it sells,

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Speaker 1: it calls well, but woll wors it's five hundred grams

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Speaker 1: and it's five dollars, so you know, it's quite a

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Speaker 1: large tub for five dollars. It's not you know, there's

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Speaker 1: definitely a lot more expensive ones out on the market.

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Speaker 1: So this one contains sixty percent vegetable oil. So this

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Speaker 1: is interesting because it's marketed as butter. I would say,

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Speaker 1: like it's called buttery, right, it's a spread happiness buttery.

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Speaker 1: But I think it's actually a margarine, isn't it, because

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Speaker 1: it's very high vegetable oil content.

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Speaker 2: I'm glad you've put it here though, because it really

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Speaker 2: highlights that they slip in and they masquerade as butter.

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Speaker 2: Because you're right, it says buttery on it and it's

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Speaker 2: completely play and when you look at it, it's actually

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Speaker 2: margarine because it's sixty percent vegetable oil. And we're going

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Speaker 2: to show a couple of examples of that, which is

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Speaker 2: why we wanted to talk about it today. So you

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Speaker 2: really do need to be mindful of that and take

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Speaker 2: the glasses and really check because it does kind of

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Speaker 2: look like butter and it's parading as butter, but when

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Speaker 2: you're having a look at it, it's actually not butter.

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Speaker 2: It's margarine.

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Speaker 1: So we've got sixty percent vegetable oil with forty seven

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Speaker 1: of that being canola oil. Are you assuming the other

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Speaker 1: thirteen percent would be palm oil?

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Speaker 2: Not always because it gives it. Palm oil would give

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Speaker 2: us a bit of a sludgy text, wouldn't It Could

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Speaker 2: be anything of it to be sunflower just a blend,

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Speaker 2: even might be sort of palm, but a blend.

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Speaker 1: So interesting they didn't put it anyway. So, yeah, sixty

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Speaker 1: percent visual oils, followed by water, salt, animalsifies, followed by

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Speaker 1: some natural flavors, some natural color one sixty A and

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Speaker 1: some added Vitamin A and vitamin D in there as well.

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Speaker 2: Yeah, it's interesting, isn't it. There's not a huge amount

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Speaker 2: we can really say, is there? Now? Most of them?

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Speaker 2: I think it's actually mandatory. Isn't it for margarine to

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Speaker 2: be fortified with vitamin D in Australia?

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Speaker 1: Is that? Is that correct? Does that sound familiar to you?

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Speaker 1: It's such a like I just say to my clients

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Speaker 1: like I'm like you, I get asked all the time,

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Speaker 1: and I'm like, pick the one that you just like

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Speaker 1: the taste of. Like to me, they don't provide positive

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Speaker 1: health benefits like margarine or butter. We're not getting anti

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Speaker 1: inflammatory properties like we are we're having extraversion olive oil

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Speaker 1: or avocado. Like to me, I'm just like, pick the

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Speaker 1: one you prefer, which one's cheaper if it's in the budget. Like,

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Speaker 1: I think we're sort of splitting hairs. I don't know

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Speaker 1: if you're eating if you're eating margarine for your vitamin D,

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Speaker 1: you're doing it wrong, you know what I mean? That's true?

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Speaker 2: Yeah, true, true, And sometimes they're fortifying to give it

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Speaker 2: a bit of color as well, because naturally a process

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Speaker 2: vegetab oil doesn't look particularly appealing. Now, just you know,

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Speaker 2: in terms of reference, this is a serving size of

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Speaker 2: ten grams, which isn't insignificant. You know, a ten grams

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Speaker 2: serve is to sort of a heaped tea spoon.

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Speaker 1: You know what I mean.

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Speaker 2: It's not the tiniest amount. You know, you're looking at

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Speaker 2: you shy of what is that? Sixty calories? Like, it's

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Speaker 2: not insignificant.

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Speaker 1: I think people would use twice that. Like, I think

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Speaker 1: they'd use ten grams per slice of toast, and most

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Speaker 1: people would have two slices of toast.

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Speaker 2: Yeah, well yeah, people do tend to go a bit thick,

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Speaker 2: particuarly if you are doing it with vegemite. But just

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Speaker 2: as a reference point, you're getting one and a half

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Speaker 2: grams of saturated fat in the total fat you're getting

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Speaker 2: six You're getting a quarter of that is saturated and

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Speaker 2: half of it is mono. So the proportion of what

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Speaker 2: we would call good fat to bad fat is certainly

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Speaker 2: in favor of the better fats, but they are sort

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Speaker 2: of process forms of that. It doesn't really add anything

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Speaker 2: into the diet. And as such, I know myself go

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Speaker 2: for any spread that's adding minimal fat in because I'm

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Speaker 2: not using it functionally. It's purely just for texture or

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Speaker 2: taste of a certain food, So I sort of it's

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Speaker 2: just it doesn't give me anything. I just would refer

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Speaker 2: to it as a nothing food. It's not overly it's

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Speaker 2: not overly bad. It's not got anything to really talk about.

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Speaker 1: Yeah, And just to round off that nutrition panel, less

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Speaker 1: than a gram of carbohydrate, which we would expect, lessen

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Speaker 1: a gram of protein, forty milligrams of sodium, so you know,

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Speaker 1: fairly insignificant unless you're eating tablespoons of it a day.

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Speaker 1: One hundred micrograms are vitamin A and one microgramm of

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Speaker 1: vitamin D, so small amount. You know, roughly ten percent

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Speaker 1: of your audi for the day. Again, if you're getting

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Speaker 1: your vitamin A from butter, you're kind of doing it wrong.

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Speaker 2: Like it's it's ridiculous, idly am because this product's got

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Speaker 2: three health stars, like come on, like a process food,

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Speaker 2: like they shouldn't have any stars, like come on. That's

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Speaker 2: why the health star writing is so misleading.

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Speaker 1: I don't see anything positive in terms of this, So

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Speaker 1: I don't really see anything positive in any margarine. So

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Speaker 1: that's difficult to sort of say, yep, we give this

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Speaker 1: a green line or yep, we say no to it.

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Speaker 1: I really think, as we mentioned, it's really well a

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Speaker 1: family's budget, yeah, wouldn't either. And I think it's good

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Speaker 1: for people to be aware that this isn't butter, this

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Speaker 1: is actually margarine. So you're getting some of those processed

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Speaker 1: vegetable oils. But I will say that there's been a

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Speaker 1: lot of talk on social media lately around processed vegetable

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Speaker 1: oils being very inflammatory, going completely rancid, being really dangerous

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Speaker 1: to cook with. A lot of that is just fear mongerene.

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Speaker 1: There's not actually a whole lot of research and science

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Speaker 1: behindss like vegetable oil such as carnola oil being that

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Speaker 1: bad for our house. Of course, we want to minimize,

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Speaker 1: you know, any sorts of oils in large amounts, and

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Speaker 1: we don't want huge amounts of fats going into our diet.

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Speaker 1: But I think that a lot of it has been

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Speaker 1: blown out of the water. I'm seeing a lot of

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Speaker 1: you know, quote unquote holistic nutritious and health coaches really

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Speaker 1: saying that caranola oil is one of the worst things

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Speaker 1: that you can put into your body. It causes inflammation,

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Speaker 1: it causes chronic diseases, all of these sorts of things.

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Speaker 1: So I think if you enjoy, you know, a small

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Speaker 1: amount of margarine on your toast in the morning, then

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Speaker 1: go for a chooser one that fixs in with your

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Speaker 1: you know, family's budget. Really, and I think we're kind

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Speaker 1: of splitting hairs to pick a better type of margarine

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Speaker 1: unless you really are eating it for breakfast, lunch, and dinner.

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Speaker 2: Well, the issue with this one is it's masquerading is butter,

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Speaker 2: and there's no butter in ith Like. There's certainly products

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Speaker 2: that have you know, some vegetable oil in the butter,

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Speaker 2: but at least I've got some butter. So I think

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Speaker 2: that's why thumbs down from me. It doesn't even have

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Speaker 2: any butter in it, so completely misleading. So that's not ideal,

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Speaker 2: you know. I think companies need to do better in

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Speaker 2: that space.

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Speaker 1: Yeah, the marketing from food companies really has to step

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Speaker 1: it up. In twenty twenty three, the nutrition couch you've

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Speaker 1: been put on notice matter now. The second one we've

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Speaker 1: chosen is Lurpak, the spreadable slightly salted butter. I would say,

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Speaker 1: so this one's very popular. I know a lot of

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Speaker 1: clients really prefer this on because it does spread really nicely.

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Speaker 1: So it's a four hundred gram tub for seven dollars,

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Speaker 1: so it is more expensive than the margarine we just

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Speaker 1: talked about, but I think it at least it contains

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Speaker 1: some butter, like you mentioned zuzi. So the ingredients are

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Speaker 1: butter at sixty four percent followed by a conola oil

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Speaker 1: at twenty six percent, so it's still kind of a blend,

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Speaker 1: but at least it's majority butter. If you're buying a butter,

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Speaker 1: you want to pay for butter, followed by water, lactic culture, salt,

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Speaker 1: and vitamin D. So nutrition wise, if we look at perserving,

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Speaker 1: that's also ten grams two hundred and ninety kilodules less

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Speaker 1: than a gram of protein, less than a gram of carbs,

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Speaker 1: seven point eight grams of fat with three point five

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Speaker 1: of that being saturated would make sense from a high

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Speaker 1: percentage of the butter with thirty six milligrams of sodium

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Speaker 1: going in there as well. So I mean, you know,

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Speaker 1: I would say it's a fairly clean ingredient list. We

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Speaker 1: probably want to see a high percentage of butter if

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Speaker 1: you're buying something that is butter. But this one, I

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Speaker 1: have tried it. I'm a fan like I think it

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Speaker 1: spreads really nicely. It is a little bit more expensive,

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Speaker 1: I will say, but it has a nice taste in it.

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Speaker 1: You know, it goes well on sandwiches and toast and

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Speaker 1: that sort of thing. So I do know a lot

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Speaker 1: of my clients use this one and they quite like it.

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Speaker 1: I don't have this one in my fridge at home,

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Speaker 1: but I don't really see anything wrong with this one

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Speaker 1: as as an option if you're someone that likes a

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Speaker 1: little bit of spread on your toast occasionally.

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Speaker 2: Well, I have to say lean that when this product

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Speaker 2: was discussed on a big women's podcast, there was sheer

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Speaker 2: horror that Lurpack was actually a blend and not one

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Speaker 2: hundred percent butter because as we know lurpack, it's kind

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Speaker 2: of the gold standard in flavor and taste of butter,

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Speaker 2: known to be so just as nice, and so when

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Speaker 2: people became aware that it actually isn't a hundred percent butter,

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Speaker 2: they were somewhat horrified. Now I understand why Lourpack have

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Speaker 2: blended because butter is hard. It's a saturated fat primarily,

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Speaker 2: so it doesn't spread. So by blending it with some

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Speaker 2: canola oil, it allows it to be more spreadable, and

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Speaker 2: nutritionally you do reduce a bit of saturated fat. But

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Speaker 2: the argument is that you know, Lurpack markets as butter

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Speaker 2: and it's actually it isntains butter, but it's not one

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Speaker 2: hundred percent butter, and people were actually pretty shocked to

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Speaker 2: hear that, and they wanted to be able to buy it.

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Speaker 2: So I think it's a little bit cheeky again because

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Speaker 2: if you notice on it, it doesn't call it so

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Speaker 2: it's not lowpack butter. You see how they're calling it

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Speaker 2: lurpack spreadable for that reason because it's got the blend.

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Speaker 2: So I think I think listening to this, some of

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Speaker 2: our listeners will also be like, what do you mean

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Speaker 2: it's not butter? Because it does. Lurpack is synonymous with butter,

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Speaker 2: but this is a blend and as such, I think

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Speaker 2: you have to call I think it's still a marjorie.

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Speaker 1: I don't think you can call it. But it's stressed

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Speaker 1: up in sheepskin, it's got butter in ash, but it's

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Speaker 1: a blend. Isn't it interesting that their marketing has led

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Speaker 1: you to believe that this is like the best butter

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Speaker 1: on the market. But when I think of Lurpak, I

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Speaker 1: think this is a premium butter on the market. You go,

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Speaker 1: but you're right, it's a blend, and yeah, to make

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Speaker 1: it spreadable, I mean, it makes sense, but they haven't

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Speaker 1: actually said that it's butter. They just inferred or other people.

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Speaker 1: You know, they've used I don't know, celebrities to promote

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Speaker 1: that sort of thing, and people have this perception that

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Speaker 1: it's the top most expensive butter, it's the best type

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Speaker 1: of butter on the market. But it's really not very interesting.

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Speaker 1: Who's who's the Lurpack celebrity? I don't know, just you know,

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Speaker 1: I figured that, you know, they're so big in the media.

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Speaker 1: Surely they've used a celebrity at one time.

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Speaker 2: Danish Is that is that Princess Mary.

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Speaker 1: Or Princess Mary supported, I would definitely buy it.

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Speaker 2: I like her, I would imagine she definitely would be product.

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Speaker 2: But yeah, so controversial at best, and it does taste

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Speaker 2: good though, let's be honest, it tastes amazing. But I

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Speaker 2: stopped buying that after I found that out too, because

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Speaker 2: I felt a bit you being misled. I did, I did,

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Speaker 2: I did, which leads us to the only spreadable butter

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Speaker 2: one hundred percent butter on the market, which is why

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Speaker 2: I wanted to include.

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Speaker 1: It from our neighbors across the sea, New Zealand, which

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Speaker 1: is nice to see. It's nice to see, you know,

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Speaker 1: supporting Aussie and New Zealand products, which I think is good.

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Speaker 2: And a shout out to our New Zealand friends. We've

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Speaker 2: got some New Zealand clients off the back of the

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Speaker 2: Nutrition Catch podcast, Hello to you.

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Speaker 1: We do we do? They don't do many low fat

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Speaker 1: dairy products over there. I must say they need to

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Speaker 1: pick up their low fat dairy game. Most of the

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Speaker 1: stuff over there is full fat. They have a hard

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Speaker 1: time getting low fat options like we talk about.

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Speaker 2: On the Nuition Cars for me is talking about blasphem Lean.

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Speaker 2: They had full fat cheese all the way.

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Speaker 1: Yeah, this one from our New Zealand friends is the

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Speaker 1: mainland butter soft pure salted butter, so three seventy five grams,

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Speaker 1: so we're getting even smaller for seven to fifty so

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Speaker 1: it's the most expensive out of the lot, but you're right,

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Speaker 1: it's the only one hundred percent spreadable butter on the market.

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Speaker 1: To The ingredients are pasteurized cream and salt, and that's it,

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Speaker 1: and that's the way a butter should be. It's high

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Speaker 1: in sight, treaded fat. It's pure butter for a so

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Speaker 1: that's our ingredient list. And unless it's you know, basically cream,

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Speaker 1: then a little bit of salt added if it's a

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Speaker 1: salted butter. If it was an unsalted butter, it would

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Speaker 1: really just be pasteurized cream. And that's a that's a

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Speaker 1: true butter. And the fact that this is a nice

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Speaker 1: spreader will one, you know, really, as you said, it's

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Speaker 1: one of the only ones in the market, so I

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Speaker 1: think it's it's worth the cost of that's what you're

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Speaker 1: looking for. And nutrition wise, we've got one hundred and

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Speaker 1: fifty two kiler jewels. That's interesting. The serving size is

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Speaker 1: five grams not ten grams, so really you'd be looking

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Speaker 1: at three hundred killer jewels. So it is on the

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Speaker 1: higher end energy one.

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Speaker 2: You got to go thin.

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Speaker 1: Fat wise, for five grams is four point one grams.

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Speaker 1: If you even that out to ten grams like the others,

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Speaker 1: it's eight point one grams. Saturated is two and a half,

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Speaker 1: so over half of the product is saturated fat, which

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Speaker 1: would make sense because the ingredient's cream less than a

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Speaker 1: gram of carbs, less than a gram of protein, and

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Speaker 1: twenty four milligrams of sodium, So nothing really much there

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Speaker 1: if you broke that into the ten grams serving size,

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Speaker 1: if you about forty five milligrams of sodium there, So

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Speaker 1: not too concerning, do yeah. I mean, if you're looking

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Speaker 1: for a butter, this on ticks all the boxes. It

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Speaker 1: is a little bit more expensive. It does taste good.

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Speaker 1: I've tried before. It spread really nicely. It does what

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Speaker 1: it says it should, and I think that at least

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Speaker 1: you're not you know, it's not dressed up in sheep's

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Speaker 1: clothing parading around trying to be anything else, is it.

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Speaker 1: It's just pure butter and it tastes.

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Speaker 2: Good, you know, And it's a company that we know

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Speaker 2: in respect. It tastes really good, and what I like

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Speaker 2: about it is you don't need a losh. I think

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Speaker 2: if you're one of those die hard full cream, milk,

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Speaker 2: full cream, butter, full butter people, no problem. But I

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Speaker 2: would say once a day is more than enough, and

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Speaker 2: you've got to spread really thin because otherwise that sat

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Speaker 2: fat's going to creep up. So it's what two and

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Speaker 2: a half grams are saturated fat per five half of it.

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Speaker 2: So I wouldn't want my clients having any more than

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Speaker 2: two small level teaspoons per day maximum and spreading thin.

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Speaker 2: But it does you right. It tastes really nice, It

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Speaker 2: spreads easily. If I wasn't so tight. If I was

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Speaker 2: going to spend that much money on a spread and

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Speaker 2: used it and really felt passionately about it, this would

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Speaker 2: be the one I would buy over lowpack one hundred percent.

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Speaker 2: But I don't, you know, use very much or use

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Speaker 2: it very often, so I don't myself get at it

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Speaker 2: because seven fifty for that tiny tub is just way

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Speaker 2: beyond like what I like to spend on food. But

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Speaker 2: each to their own, and certainly if someone wanted to

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Speaker 2: use it, it would be the one that I would recommend.

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Speaker 2: And if I was a multimillionaire, I would absolutely get

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Speaker 2: that one bridge.

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Speaker 1: Absolutely. What's that beautiful cultured butter they always serve you

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Speaker 1: at the fancy restaurants. Yeah, that must be one hundred

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Speaker 1: percent butter.

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Speaker 2: Yeah sure, yeah, it's it's like it's so butter, it's

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Speaker 2: almost cream.

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Speaker 1: So good.

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Speaker 2: Actually, where I used to live that there was like

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Speaker 2: a wrap around who had their little van with it

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Speaker 2: all on the side. Yeah, it's fantastic. And the serve

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Speaker 2: that they give you at the restaurants is so massive

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Speaker 2: in one hit, but yeah, it's amazing. It's so salty

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Speaker 2: as well. It's like so good. Actually on some of

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Speaker 2: the Instagram or TikTok boards they've been doing, we did

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Speaker 2: butter boards, and so before Christmas they were doing a

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Speaker 2: lot of flavored butters and like infusing the butter with

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Speaker 2: garlic and stuff, like it's just delicious, but it's just

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Speaker 2: pure fat, so not many of us can get away

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Speaker 2: with it, and the way we didn't butter boards, But yeah,

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Speaker 2: do you need it like I do? On Veggiemite toast,

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Speaker 2: we're voting the Mainlands worth the budget spend.

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Speaker 1: Yeah, particularly if you don't eat a lot like I

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Speaker 1: would have a tub of spread in my fridge for

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Speaker 1: the better part of three months easily. It really sticks

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Speaker 1: around in my fridge for a long time. So I

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Speaker 1: would probably invest in something like this if I was

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Speaker 1: looking for a butter because it does you know, it's

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Speaker 1: a larger cost, but it does tend to last my

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Speaker 1: family quite a while.

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Speaker 2: You know, these really good quality, clean food and that's

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Speaker 2: you know, in terms of overall nutrition, not ever a

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Speaker 2: bad choice as long as you use it in moderation.

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Speaker 1: Excellent. All right, Well, that brings us to the conclusion

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Speaker 1: of our butter review, so stay tuned for our margarine review.

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Speaker 1: I know we snuck a cheeking margin here today, so

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Speaker 1: technically we only kind of did one, but I didn't.

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Speaker 2: We to do well it's yeah, because you can't do

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Speaker 2: them because butter is butter. So I thought that was

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Speaker 2: reasonable though, because it was good to do the ones

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Speaker 2: masquerading regardless, because I think a lot of our listeners

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Speaker 2: wouldn't have been aware of that.

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Speaker 1: Yeah, absolutely, all right, Well, if you haven't done so ready,

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Speaker 1: we would love if you subscribe to the podcast. Don't forget.

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Speaker 1: We have our live event recording available on our website.

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Speaker 1: That's on hormones, Got Health and butt loss. We've also

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Speaker 1: got our wonderful product guide which takes you through the

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Speaker 1: best pussy supermarket option, so you don't need to spend

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00:17:05,480 --> 00:17:07,960
Speaker 1: hours in the supermarket with your tiny little glasses on.

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Speaker 1: We've done the hard work for you. There's over one

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Speaker 1: hundred and thirty products in that guide for a very

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

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00:17:15,080 --> 00:17:17,719
Speaker 1: is the nutrition pouch dot com. They want to check

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Speaker 1: it out. We have a great week everyone, See you later.