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Speaker 1: Can you only eat salad if it's served with a

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Speaker 1: hearty side of dressing. Today we have you covered as

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Speaker 1: we take a closer look at two tasty salad dressing options. Hi,

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Speaker 1: I'm Leanne Maud and I'm Suzy Burrow, and today we

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Speaker 1: bring you the Nutrition Couch, a bi weekly chat on

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Speaker 1: everything that you can find in the soupermarket. And as dieticians,

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Speaker 1: it's safe to say that salads are on a higher

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Speaker 1: rotation in our own homes and also in our clients.

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Speaker 1: But we certainly have some food for thought on salad

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Speaker 1: dressings today. And Susie, we picked two today. The first

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Speaker 1: one is a thie style dressing and the second one

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Speaker 1: is more of what I would have just frustrate past

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Speaker 1: thinking it was a health halo. It's a green goddess dressing,

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Speaker 1: but it actually kind of surprise me. But let's start

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Speaker 1: with our tie style dressing. I've chosen this one today, Susie,

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Speaker 1: because this is something I actually picked up myself. I

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Speaker 1: was in a rush one day. I was making like

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Speaker 1: a nice sort of tie salad of rice. You know,

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Speaker 1: I had some rice noodles, I had some chicken in there.

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Speaker 1: I just grabbed a salad dressing up the shelf because

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Speaker 1: they didn't have too much available at the house. I

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Speaker 1: didn't even read it and they got home and I

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Speaker 1: was like, oh man, so let's break down the I

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Speaker 1: think it's may ploy salad dressing TI tire style dressing

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Speaker 1: because it does it does look pretty good, you know,

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Speaker 1: if you were just to take that dressing on, you know,

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Speaker 1: first base appearances, it looks pretty good. But when we

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Speaker 1: look at the ingredients you turn it over. The top

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Speaker 1: ingredient is water susie, the second one is sugar, with

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Speaker 1: the third ingredient is high fruct dose syrup. Then we've

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Speaker 1: got some distilled vinegar, some coconut jearls, some salt, garlic,

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Speaker 1: a few stabilizers, some chili, coriander, and small stabilizers. But

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Speaker 1: what concerned me was it the top three ingredients were

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Speaker 1: sugar and high fructose syrup. Now, how do we feel

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Speaker 1: about sugar and high fructose syrup.

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Speaker 2: Well, first of all, I want to check where you

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Speaker 2: found it, because I haven't seen it before. Was this

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Speaker 2: in the mainstream section or was this in the Asian

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Speaker 2: cooking section?

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Speaker 1: No, it was in the salad It was in the

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Speaker 1: salad section.

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Speaker 3: Oh was it? Wow?

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Speaker 1: Okay, I mean I think it depends on the supermarket

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Speaker 1: that you're looking at. I think it could also be

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Speaker 1: in the sort of the Asian style section as well,

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Speaker 1: alongside sort of the soy and the fish sauces as well.

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Speaker 2: Yeah, it's so interesting the salad dressing, isn't it? Because

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Speaker 2: I love salad dressing, and I love when I go

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Speaker 2: to America and you have all these amazing salad mixes

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Speaker 2: with these rich dressings. So I am also a big fan.

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Speaker 2: But you're right as soon as we're looking and we're

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Speaker 2: seeing kind of no positive ingredients inly, Like really most

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Speaker 2: dressings will be sort of some oil and vinegar.

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Speaker 3: So when the first ingredients sugar, and.

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Speaker 1: The second ingredient sugar.

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Speaker 4: And high fructose syrup, which is just another type of

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Speaker 4: sugar in one that's not really good for us, it's

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Speaker 4: a bit upsetting because I think when looking per serve,

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Speaker 4: which is a thirty meal two tablespoon serve, you're getting

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Speaker 4: close to fifteen grams, you know, three teaspoons of sugar.

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Speaker 2: It's a bit confronting, admittedly, but I don't want you

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Speaker 2: to feel bad. It hasn't got any fat anywhere. If

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Speaker 2: it makes you feel better.

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Speaker 4: There's no fat in it.

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Speaker 1: To have a low fat di it's your thing. It's good.

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Speaker 3: There's no fat in it.

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Speaker 2: So that's one thing, because a lot of them will

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Speaker 2: be packed full of vegetable oil. So I know what

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Speaker 2: you're saying. Of course, it's really high in sugar. It's

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Speaker 2: not something we generally recommend. But if you were looking

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Speaker 2: at a little bit of a pro there isn't any

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Speaker 2: fat to it or vegetableil. Also, that's one thing.

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Speaker 1: Yeah, so a slightly lower calorie and some of our

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Speaker 1: other dressing. So it does have a huge whack of

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Speaker 1: sugar in there. But if you were perhaps to use

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Speaker 1: to use one tablespoon of that, dilute it out with

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Speaker 1: a little squeeze of i don't know, sushy lime juice

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Speaker 1: or orange juice or something like that, or a small

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Speaker 1: amount of soy sauce, it actually might not be too much,

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Speaker 1: too much of a bad option. But I remember as

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Speaker 1: soon as I got home, I turned the bottle over

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Speaker 1: and I was like, oh, face palm, what have I done?

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Speaker 1: But it's not too bad. I did actually try it,

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Speaker 1: and it was actually quite a tasty dressing. But I

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Speaker 1: just wouldn't be you know, lathering that on a huge salad,

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Speaker 1: like using multiple tablespoons of that, because as you said,

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Speaker 1: it's close to one serving of carbohydrate in just you know,

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Speaker 1: two tablespoons of the salad dressing. It's like you're eating

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Speaker 1: a slice of bread just in that salad dressing.

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Speaker 2: If you had high energy demands though, like it's not

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Speaker 2: really this sugar is not good for us. But if

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Speaker 2: you had high energy demands and we're using it with

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Speaker 2: lots of noodles, it'd be quite good for weight game definitely.

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Speaker 3: Yeah, yeah, if we.

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Speaker 1: Were looking at that, I mean, absolutely makes sort of

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Speaker 1: a healthier variety at home.

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Speaker 3: I think did it taste Did it taste good?

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Speaker 4: Yeah?

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Speaker 1: It tasted good. It Actually it doesn't. It doesn't taste

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Speaker 1: sweet like I sort of thought with the amount of

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Speaker 1: sugar and that it would taste a bit sweeter, but

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Speaker 1: it didn't. And I'm surprised it's doesn't really have any

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Speaker 1: you know, soil sort of salty based to it, because yeah,

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Speaker 1: it did taste quite nice as a salad dressing, I

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Speaker 1: must admit.

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Speaker 3: That's coming in it.

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Speaker 2: You know, just over three hundred milligrams of sodium per serve,

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Speaker 2: which sounds recently high, but for addressing.

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Speaker 3: It's still not too bad.

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Speaker 2: Like you know, the thing the difference is that we're

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Speaker 2: always comparing it to something like balsamica olive oil, which

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Speaker 2: has got sort of nothing much in it that's other

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Speaker 2: than good stuff. So it's hard because that's the God's

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Speaker 2: standard and you're going to get no sodium in that.

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Speaker 2: But you know, I hear what you're saying. I wouldn't

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Speaker 2: recommend or buy it myself either. I don't think it's

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Speaker 2: not the end of the world, certainly. I think the

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Speaker 2: mixed salad dressings out there, which are packed full of

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Speaker 2: vegetable oil, which are much more concern to me and

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Speaker 2: out of interest. I know we're not talking about mayonnaise today,

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Speaker 2: but I had a question about mayonnaise. You know, what

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Speaker 2: low fat mayonnaise do you suggest? And I said, well,

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Speaker 2: actually don't. I never would recommend low fat male. I'd say,

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Speaker 2: have a small amount of the real stuff, but acknowledge

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Speaker 2: that it is really high in fat. So I think

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Speaker 2: sometimes with these products which are condom and adding flavor

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Speaker 2: or you know, creating the tide taste that you're looking

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Speaker 2: for in a tie salad, you know, in the big

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Speaker 2: scheme of the diet. It's not going to make that

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Speaker 2: much difference really, you know, it's not ideal for someone

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Speaker 2: who's got blood glucose or sugar regulation issues, but for

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Speaker 2: a big guy or a rugby guy who was using

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Speaker 2: it and could get away with the extra carbohydrates, you know,

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Speaker 2: it compared to all the other things we could eat

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Speaker 2: which aren't great for us, it's low down the list

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Speaker 2: over or compared to say, you know, fried food and

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Speaker 2: big serves of products that are heavily processed.

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Speaker 3: So that keep that in mind too.

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Speaker 2: It's not ideal, no, but it is still addressing, and

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Speaker 2: it's not you know, the end of the world, a

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Speaker 2: little bit addressing really in the big scheme of things.

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Speaker 1: Yeah, and it really does come down to you as

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Speaker 1: an individual in your demands. Right if you if you're

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Speaker 1: you have really high cholesterolon you, you've got heart disease

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Speaker 1: in your family, a lower fat dressing is probably a

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Speaker 1: good option for you. But if you're pre diabetic, you're

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Speaker 1: struggling with with you know, glucose regulation, addressing with sugar

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Speaker 1: and high fouctose syrup is the top you know, three

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Speaker 1: ingredients isn't something that you would probably go for. You're

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Speaker 1: probably looking for something with a little bit more fat

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Speaker 1: in it to help you stabilize those blood glucose levels.

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Speaker 1: So again, let's just call it a medium dressing. So

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Speaker 1: let's give it an orange on the traffic light system

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Speaker 1: and let our listeners pick and choose if this is

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Speaker 1: going to fit.

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Speaker 2: Their lifestyle or not exactly I'm feeling, you know, I

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Speaker 2: think I'm too harsh sometimes, so I'm trying to like

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Speaker 2: loosen up.

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Speaker 1: Yeah, I agree, I am too, So not too bad.

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Speaker 1: And I did buy it, so don't feel bad if

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Speaker 1: this is sitting at home in your pantry as well.

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Speaker 1: And I did use it as well as we said it.

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Speaker 1: You know, I'm not a fan of wasting food. I

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Speaker 1: just you know, put a little bit of extra olive

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Speaker 1: oil in there and then put some some lemon lime

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Speaker 1: juice or something in there as well to sort of

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Speaker 1: dilute it out a little bit. So yeah, not too

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Speaker 1: bad of an option.

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Speaker 2: Actually, one other thing I wanted to say about it

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Speaker 2: is that it's got stabilizes written on it, which is

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Speaker 2: xanth and gum. Now, people write sometimes messages to me,

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Speaker 2: oh what about the stabilizers and the you know the

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Speaker 2: amounts of those little products in food, it's nothing to

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Speaker 2: worry about. Like I think gumb is such a basic,

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Speaker 2: minuscule ingredient in this product, it wouldn't be the least

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Speaker 2: of my worries. I think we do see additives and

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Speaker 2: we get a bit stressed about it. And indeed there's

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Speaker 2: some additives I would steer well clear of, things like

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Speaker 2: our flag enhances and our artificial colors. But when it

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Speaker 2: comes to small amounts of products which is purely for

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Speaker 2: processing just to keep the product from separating out, especially

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Speaker 2: when it's way down the list like it is on

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Speaker 2: this product, I wouldn't be overly worried that the issue

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Speaker 2: with this product is that the main ingredient is sugar. Really,

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Speaker 2: it's not the gum at the end that we have

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Speaker 2: any reason to be concerned with.

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Speaker 1: Yeah, I couldn't agree more. And if you're going to

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Speaker 1: buy something off the shelf, it's going to have some

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Speaker 1: sort of stabilizer in it to make it, you know,

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Speaker 1: shelf stable, or to make it appear nice as a

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Speaker 1: product that people actively want to pick up off the shelf.

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Speaker 1: If you don't want to have any stabilizers in your

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Speaker 1: diet at all, I really, or additives or you know,

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Speaker 1: artificial things in your diet at all. I do think

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Speaker 1: that that's probably unrealistic with the busy lives that most

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Speaker 1: of us live. I think it's great that you're being

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Speaker 1: aware of that, but as you said, Zuozi, it's a

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Speaker 1: last ingredient on there, and we all live such busy

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Speaker 1: lifestyles that it's absolutely not a concern for me at all,

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Speaker 1: one hundred percent.

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Speaker 2: But the other one I like is this one that

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Speaker 2: you've chosen here because I love the name. It's good,

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Speaker 2: green Goddess.

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Speaker 1: Green Goddess. I love it. Yeah, I created it smooth

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Speaker 1: for my client's called a green Goddess smooth. It sounds wonderful,

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Speaker 1: doesn't it. And I honestly like breeze straight past it.

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Speaker 1: I was like, oh health, halo like rod my eyes.

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Speaker 1: And then I was like, you know what, let me

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Speaker 1: let me have a look. And I was pleasantly surprised.

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Speaker 1: I didn't actually think it was that bad. I thought

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Speaker 1: it'd be, you know, really chock full of heaps of fat.

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Speaker 1: It would be really really high calorie per serving and

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Speaker 1: super high fat. But it's not too bad. Susie twenty

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Speaker 1: five meals gives two hundred and twenty three kilodeels, so

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Speaker 1: maybe what about decalories per serving? There's minimal protein in there.

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Speaker 1: There's four point four grams of fat, which is actually

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Speaker 1: quite low, with only point three grams of that being saturated.

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Speaker 1: It's got two point nine grams of carbs, two point

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Speaker 1: three grams of sugars, and one hundred and eighty milligrams

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Speaker 1: of sodium, So much lower in sugar and sodium than

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Speaker 1: our other dressing, but of course a little bit more

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Speaker 1: fat because this one's based on oils versus sugars. But

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Speaker 1: again it sort of comes down to you and your lifestyle.

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Speaker 1: So ingredient, Why is the top ingredient is water? Or I

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Speaker 1: should also probably say that this is a green Goddess

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Speaker 1: dressing by Birch and Weight. And I found this at

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Speaker 1: oh I think it.

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Speaker 3: Was Wilworst Susie. I've just looked it up. Five dollars

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Speaker 3: fifty at Williz.

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Speaker 1: Yeah, okay, so I mean pretty standard in terms of

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Speaker 1: salad dressings. I think most are around sort of that

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Speaker 1: four or five dollar market anyway, so not super super expensive,

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Speaker 1: but also probably not the most budget conscious choice, but

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Speaker 1: it is. I actually didn't think it was too bad.

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Speaker 1: So we've got water as that top ingredient. Then we've

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Speaker 1: got cornola oil. Then we've got lemon juice, which makes

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Speaker 1: up fourteen and a half percent. Then we've got sugar, vinegar, dijon, mustard,

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Speaker 1: two point seven percent of garlic, so much lower down

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Speaker 1: the list, we've got salt, one point five percent of herbs,

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Speaker 1: some colors which is giving us that green effect, so

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Speaker 1: trotine and chlorofin copper complex which is giving us the

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Speaker 1: dressing looks nice and green in the bottle, So the

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Speaker 1: added colors are to probably pimp out the greenness in

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Speaker 1: the dressing. It's also got some citrus fiber in it,

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Speaker 1: some vegetable protein onion, and again some stabilizers xanthem and

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Speaker 1: some spices in there. So the list of ingredients isn't

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Speaker 1: too bad. Probably just the canola oil that you're not

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Speaker 1: going to love in this dressing, Susy.

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Speaker 2: But I agree with you, like overall, if it's because lemon,

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Speaker 2: that fourteen and a half percent lemon juice is massively lemerated,

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Speaker 2: do like that's a great addition, Like the vitamin C

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Speaker 2: on that'd be quite good. Wouldn't be amazing for the teeth,

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Speaker 2: But no dressings really are.

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Speaker 3: But I agree with you.

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Speaker 2: The nutritionals are strong and if I had a client

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Speaker 2: say to me, which they do, so I'm glad that

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Speaker 2: you've brought that because I actually hadn't seen it, and

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Speaker 2: I know there's a salad, a pre made salad in

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Speaker 2: Woolies that's called the Green Goddess Salad with the dressing,

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Speaker 2: and it's a delicious salad.

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Speaker 3: It's got like at a marmaid, dried cranberries and something else.

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Speaker 3: It's a gorgeous salad.

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Speaker 2: I foren bite myself actually for lunch, and I hadn't

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Speaker 2: been aware of this dressing, and I'm with you.

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Speaker 1: I like it.

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Speaker 3: I think if you want a.

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Speaker 2: Bit of flavor with your salad, shaw it's overly quite

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Speaker 2: high in fat, but the fat is really low. Like

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Speaker 2: that's low and saturated fat. If it means that you

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Speaker 2: eat and enjoy more salad, I'm like, go for it now. Yes,

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Speaker 2: it's conol oil. Adding processed vegetable oil is to the diet.

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Speaker 2: It's not ideal, but having this as part of a

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Speaker 2: massive salad as opposed to eating the oil in potato

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Speaker 2: chips is completely different because you are basically increasing your

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Speaker 2: consumption of fresh food and salads, and that is only

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Speaker 2: a good thing, So I'm with you. Actually, I would

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Speaker 2: recommend this off the back, and I wasn't aware is

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Speaker 2: it in the main salad dressing section?

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Speaker 3: Is that you founder?

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Speaker 4: Yep?

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Speaker 3: Yep, it was, Yeah, you have a look.

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Speaker 1: No.

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Speaker 2: I think it's fantastic and I'm happy because my clients

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Speaker 2: will ask me about dressings and in the past we've

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Speaker 2: spoken how ow you know, like Belsa mik and olive

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Speaker 2: oil and sort of say no process dressings. But in

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Speaker 2: the case I with this, I would, I would completely

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Speaker 2: recommend it. I think it's a great product. And as

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Speaker 2: I said, if you mix it like follow that salad

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Speaker 2: in the bowl at Woolies, it is delicious. It's a

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Speaker 2: great lunch and if you added some chicken breast or

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Speaker 2: bit of protein to it, I think it's a fantastic

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Speaker 2: lunch choice.

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Speaker 1: And it's plant based as well. And so this one

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Speaker 1: gets the green light from the Nutrition Couch. And as

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Speaker 1: we said, it's about what was it five dollars fifty

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Speaker 1: a bottles, so not overly expensive, but also not probably

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Speaker 1: the cheapest choice, but health wise it's a really great option.

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Speaker 1: And I just I love the name the Green Goddess,

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Speaker 1: and I would have honestly just breezed over it because

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Speaker 1: I thought, oh health, Halo, what a joke. It's probably

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Speaker 1: absolutely terrible for you, but I was just as surprised

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Speaker 1: as you as Sussy. So green light from the Nutrition

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Speaker 1: Couch for the Green Goddess dressing.

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Speaker 2: And you'll get ten serves out of it about fifty

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Speaker 2: cents a serve, so no great product. Enjoy Yeah, and

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Speaker 2: if it encourages our listeners to eat more seals and veggies,

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Speaker 2: we are absolutely all for it.

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Speaker 3: We are thumbs up from us.

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Speaker 1: So that brings us to the end of the Nutrition

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Speaker 1: Couch and our salad dressing review for the week. If

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Speaker 1: you haven't done so already, make sure you subscribe to

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Speaker 1: the podcast, go and give us a follow on Instagram

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Speaker 1: and Facebook. We're at the Nutrition Couch podcast, and make

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Speaker 1: sure you share on your Instagram or Facebook stories if

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Speaker 1: you use any of these dressings today or any of

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Speaker 1: the other previous products that we have talked about, and

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Speaker 1: be sure to send us a message on Instagram if

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Speaker 1: you have any products that you would like us to review.

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Speaker 1: We really choose our products each week based on demand

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Speaker 1: from our listeners, so we will catch you guys on

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Speaker 1: Sunday morning for our new episode of The Nutrition Couch.

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Speaker 3: Have a great week.