1 00:00:00,480 --> 00:00:03,360 Speaker 1: We normally find that people sit in two camps, those 2 00:00:03,400 --> 00:00:06,440 Speaker 1: that love tuna and those that hate it. So today, 3 00:00:06,600 --> 00:00:09,120 Speaker 1: for our tuna lovers, this episode. 4 00:00:08,720 --> 00:00:10,080 Speaker 2: Is for you. Hi. 5 00:00:10,200 --> 00:00:12,440 Speaker 1: I'm Leanne Wood and I'm Susie Burrow and it's two 6 00:00:12,480 --> 00:00:15,800 Speaker 1: of Austraya's leading dieticians. We bring you the Nutrition Couch 7 00:00:15,920 --> 00:00:19,040 Speaker 1: Product Review, a weekly chat on new products and old 8 00:00:19,040 --> 00:00:22,239 Speaker 1: favorites that you can find at the supermarkets. So on 9 00:00:22,280 --> 00:00:25,560 Speaker 1: today's episode of Team Tuna, we chat through three different 10 00:00:25,560 --> 00:00:28,800 Speaker 1: types of tunas and why we would and wouldn't. 11 00:00:28,280 --> 00:00:29,800 Speaker 2: Recommend them for our clients. 12 00:00:30,480 --> 00:00:32,920 Speaker 1: So I thought we dived straight and Susie with the 13 00:00:32,920 --> 00:00:35,760 Speaker 1: first one, which I have chosen as the John West 14 00:00:35,800 --> 00:00:39,480 Speaker 1: Tempters Mango Chili tuna. So John West is a very 15 00:00:39,520 --> 00:00:42,200 Speaker 1: popular Aussie brand of tuna. I mustay, I'm probab gonna 16 00:00:42,200 --> 00:00:44,400 Speaker 1: say it's probably the most popular on the market. I 17 00:00:44,440 --> 00:00:46,560 Speaker 1: know you're not a big tuna fan, but I myself 18 00:00:46,640 --> 00:00:48,600 Speaker 1: quite like tuno. I use it regularly for my clients, 19 00:00:48,600 --> 00:00:50,440 Speaker 1: and John West is one of the most popular. I 20 00:00:50,440 --> 00:00:52,800 Speaker 1: would say, I think it's just because it's been, you know, 21 00:00:52,960 --> 00:00:55,560 Speaker 1: heavily marketed, so people recognize it as sort of like 22 00:00:56,200 --> 00:00:58,000 Speaker 1: you know, one of the bigger ones within that section, 23 00:00:58,160 --> 00:01:00,080 Speaker 1: so I had to do something from their range, and 24 00:01:00,120 --> 00:01:02,800 Speaker 1: I went with the mango chili because you know, living 25 00:01:02,880 --> 00:01:05,720 Speaker 1: in Australia, it's all about mango season right now, I'm 26 00:01:05,760 --> 00:01:07,480 Speaker 1: obsessed with right are you eating lots of mango? 27 00:01:08,319 --> 00:01:10,360 Speaker 3: I just got to live at a tray of Kensington mango. 28 00:01:10,520 --> 00:01:13,160 Speaker 3: So thanks Pervisent, though is I were fantastic. I'm a 29 00:01:13,200 --> 00:01:16,119 Speaker 3: massive mango fan. I have to say, Leanne, I'm loving 30 00:01:16,160 --> 00:01:18,800 Speaker 3: your choices today. I'm learning something about tuna, so I'm 31 00:01:18,800 --> 00:01:22,120 Speaker 3: not the best tuna fan myself. I do love my 32 00:01:22,240 --> 00:01:24,440 Speaker 3: clients to have it, though, so this is very educational 33 00:01:24,480 --> 00:01:24,720 Speaker 3: for me. 34 00:01:24,800 --> 00:01:25,959 Speaker 2: So thanks. 35 00:01:26,720 --> 00:01:28,800 Speaker 1: I've gone with a flavored one and you'll see wine 36 00:01:28,840 --> 00:01:32,759 Speaker 1: a second. So this one generally retails for two dollars seventy, 37 00:01:32,959 --> 00:01:35,000 Speaker 1: but it was on sale this week at Colls for 38 00:01:35,000 --> 00:01:37,720 Speaker 1: a dollar thirty five, so Johns is more of one 39 00:01:37,760 --> 00:01:39,800 Speaker 1: of the most one of the more expensive ones in 40 00:01:39,800 --> 00:01:41,520 Speaker 1: the range. I would say in terms of tin tuna, 41 00:01:41,720 --> 00:01:43,440 Speaker 1: so all of the ones with Joe'sen today are the 42 00:01:43,480 --> 00:01:46,720 Speaker 1: smaller ninety five gram tins, so generally pretty good for 43 00:01:46,800 --> 00:01:49,320 Speaker 1: like a single serve of proteins A for lunch as 44 00:01:49,360 --> 00:01:51,200 Speaker 1: an easy kind of lunch option. I generally use the 45 00:01:51,240 --> 00:01:55,280 Speaker 1: small tinns for my clients at lunch. So this one, now, 46 00:01:55,280 --> 00:01:57,440 Speaker 1: I must also say that it's very hard. I haven't 47 00:01:57,440 --> 00:01:59,920 Speaker 1: come across one yet, SUSI to find a tin tuna 48 00:02:00,200 --> 00:02:02,800 Speaker 1: that is from Australia. So all three of the ones 49 00:02:02,800 --> 00:02:05,880 Speaker 1: today have been made in Thailand unfortunately, because I just 50 00:02:05,880 --> 00:02:08,799 Speaker 1: couldn't come across one that was Asi made. So if 51 00:02:08,840 --> 00:02:11,480 Speaker 1: we look at the ingredients, it is forty four percent 52 00:02:12,400 --> 00:02:18,480 Speaker 1: pure seen called skipjack tuna, followed by water rehydrated diced mango, 53 00:02:18,680 --> 00:02:23,720 Speaker 1: thirteen percent, sunflower oil, mango chili seasoning which contains wheat 54 00:02:24,600 --> 00:02:28,360 Speaker 1: chili at one point five percent, followed by salt, dried capsicum, sugar, 55 00:02:28,440 --> 00:02:32,520 Speaker 1: garlic powder, natural flavor and natural color. So an interesting 56 00:02:32,760 --> 00:02:36,800 Speaker 1: ingredient panel or nothing too, I guess controversial in there. 57 00:02:36,880 --> 00:02:40,280 Speaker 1: But let's go through the nutrition information panel because for me, Susie, 58 00:02:40,280 --> 00:02:42,280 Speaker 1: that was the one that really hit home in terms 59 00:02:42,280 --> 00:02:44,760 Speaker 1: of if I would or wouldn't recommend it for my clients. 60 00:02:44,919 --> 00:02:48,079 Speaker 1: So per serving, which is a ninety five gram tin, 61 00:02:48,800 --> 00:02:52,200 Speaker 1: energy wise we have about five hundred and twenty kilodules 62 00:02:52,680 --> 00:02:55,880 Speaker 1: twelve point five grams of protein, which if I'm being honest, 63 00:02:55,919 --> 00:02:57,640 Speaker 1: is on the low side for a tin of tuna. 64 00:02:57,720 --> 00:03:00,160 Speaker 1: I generally like my clients up over fifteen grad of 65 00:03:00,240 --> 00:03:02,920 Speaker 1: protein per tin, if not closer to twenty grams if 66 00:03:02,960 --> 00:03:06,680 Speaker 1: I can, especially if they're training and exercising. Fat wise, 67 00:03:06,720 --> 00:03:08,919 Speaker 1: we have five point one grams of fat, with point 68 00:03:08,960 --> 00:03:12,760 Speaker 1: seven grams being saturated, so very good fat profile, with 69 00:03:13,080 --> 00:03:16,000 Speaker 1: two point nine grams being poorly unsaturated and one point 70 00:03:16,000 --> 00:03:19,200 Speaker 1: four grams being mono unsaturated. Now we've got six point 71 00:03:19,200 --> 00:03:22,320 Speaker 1: four grams of carbohydrate with five point three grams of 72 00:03:22,360 --> 00:03:25,800 Speaker 1: added sugar, which you know is kind of unusual in 73 00:03:25,840 --> 00:03:27,440 Speaker 1: a tin of tuna, which is kind of why I 74 00:03:27,560 --> 00:03:29,640 Speaker 1: chose this one, because it does have the added sugar 75 00:03:29,680 --> 00:03:31,760 Speaker 1: in there. Some that's coming from the mango, and some 76 00:03:31,840 --> 00:03:33,720 Speaker 1: of that is a little bit of added sugar as well. 77 00:03:33,760 --> 00:03:34,480 Speaker 2: Into the product. 78 00:03:34,840 --> 00:03:37,600 Speaker 1: We've got just less than a gram of fiber and 79 00:03:37,680 --> 00:03:41,520 Speaker 1: four hundred and twenty eight milligrams of sodium, not insignificant 80 00:03:41,600 --> 00:03:42,560 Speaker 1: in a tin of tuna. 81 00:03:42,720 --> 00:03:47,040 Speaker 3: Suzi, No, I'm sort of sitting middle ground here because obviously, 82 00:03:47,080 --> 00:03:50,040 Speaker 3: of all the lunch choices that we can find, tin 83 00:03:50,120 --> 00:03:52,800 Speaker 3: fish is a great source of protein. It's a great 84 00:03:52,840 --> 00:03:56,400 Speaker 3: source of amiga three fat. Not as high as salmon, 85 00:03:56,440 --> 00:03:59,120 Speaker 3: I will say, being a salmon ambassador, But you know, 86 00:03:59,120 --> 00:04:01,920 Speaker 3: I look at this ingraded list and it's pretty clean 87 00:04:02,080 --> 00:04:05,360 Speaker 3: on the whole. You know, there's not really any artificial 88 00:04:05,400 --> 00:04:09,960 Speaker 3: additives or flavor enhancers. Yes, there's a bit added sugar. Indeed, 89 00:04:10,000 --> 00:04:13,400 Speaker 3: it's probably not something that I routinely encourage my clients 90 00:04:13,440 --> 00:04:17,160 Speaker 3: to check, but now I absolutely would because I don't 91 00:04:17,200 --> 00:04:20,559 Speaker 3: want twelve grams of protein, which isn't overly high land, 92 00:04:21,240 --> 00:04:23,920 Speaker 3: going in with five grams of sugars. I just don't 93 00:04:23,960 --> 00:04:27,800 Speaker 3: need that with lunch choices. So for me, based on that, 94 00:04:28,120 --> 00:04:30,960 Speaker 3: it does sit middle ground, because really I sort of 95 00:04:31,120 --> 00:04:35,240 Speaker 3: like a protein surf to be close to twenty and 96 00:04:35,320 --> 00:04:37,760 Speaker 3: I usually sort of default just to a tuna in 97 00:04:37,800 --> 00:04:41,880 Speaker 3: spring water or drained in olive oil. So yeah, I 98 00:04:41,960 --> 00:04:44,240 Speaker 3: probably do need to pay a bit more attention to 99 00:04:44,320 --> 00:04:46,760 Speaker 3: these kind of additives going in, and I certainly don't 100 00:04:46,839 --> 00:04:49,839 Speaker 3: need you know, sunflower oil and sugars going in with 101 00:04:49,920 --> 00:04:53,279 Speaker 3: the tuna. I'm not overly concerned about the sodium with 102 00:04:53,320 --> 00:04:56,680 Speaker 3: tin fish because for me, the benefits outweigh the negatives 103 00:04:56,760 --> 00:04:58,800 Speaker 3: in having tin fish, and it's like all tin food, 104 00:04:58,800 --> 00:05:02,120 Speaker 3: it will have added sodium. So yes, it's not low, 105 00:05:02,160 --> 00:05:04,800 Speaker 3: but I'm not horrified at that number. I think it's 106 00:05:04,800 --> 00:05:07,120 Speaker 3: pretty good to make it palatable. But I'm a bit 107 00:05:07,160 --> 00:05:10,240 Speaker 3: disappointed that the protein's only coming in at twelve point five. 108 00:05:10,520 --> 00:05:12,440 Speaker 3: I would have really liked it to be up closer 109 00:05:12,480 --> 00:05:16,160 Speaker 3: to eighteen percent. And based on that, I will certainly 110 00:05:17,200 --> 00:05:20,080 Speaker 3: be saying to my clients, now, look, I don't want 111 00:05:20,160 --> 00:05:22,480 Speaker 3: sweet flavors being added to the tuna. I have a 112 00:05:22,560 --> 00:05:25,400 Speaker 3: quick scan of those lists. But is that something that 113 00:05:25,480 --> 00:05:27,800 Speaker 3: you have sort of pointed clients towards. So have you 114 00:05:27,839 --> 00:05:28,920 Speaker 3: been that specific with them? 115 00:05:28,960 --> 00:05:31,599 Speaker 1: Absolutely, I always say look for a tin of tuna 116 00:05:31,600 --> 00:05:34,000 Speaker 1: with a high protein amount and very little added sugar 117 00:05:34,080 --> 00:05:36,320 Speaker 1: if any. So I much prefer to add the flavor 118 00:05:36,680 --> 00:05:38,520 Speaker 1: in what I'm adding the tuna into. So if it's 119 00:05:38,520 --> 00:05:40,919 Speaker 1: a salad, we'll add the flavor in there through maybe 120 00:05:40,960 --> 00:05:44,279 Speaker 1: some some fats like avocado ands and balsamic vinegar. Maybe 121 00:05:44,320 --> 00:05:46,080 Speaker 1: if it's a wrap, will add a little bit of cheese. 122 00:05:46,080 --> 00:05:49,560 Speaker 1: I'll add some I don't know, chili sauce or something 123 00:05:49,600 --> 00:05:51,080 Speaker 1: like that some there, So chuck. 124 00:05:50,920 --> 00:05:53,479 Speaker 2: Something in the chuck something in there. You know it's late. 125 00:05:53,880 --> 00:05:55,800 Speaker 2: It's late on a Sunday night. Is this nine pms 126 00:05:55,800 --> 00:05:57,680 Speaker 2: a Sunday night? I was struggling for our words here. 127 00:05:58,800 --> 00:06:02,000 Speaker 2: I've exceeded my caffeine for today. So you're doing very 128 00:06:02,000 --> 00:06:02,920 Speaker 2: relying on doing better. 129 00:06:03,480 --> 00:06:06,240 Speaker 3: Because as a reference, like the brands that I usually 130 00:06:06,279 --> 00:06:09,039 Speaker 3: refer to, or say, for example, a tuna in olive 131 00:06:09,080 --> 00:06:12,400 Speaker 3: all drained, yeah, they're closer to say eighteen brands, so 132 00:06:12,440 --> 00:06:14,039 Speaker 3: that you know is rushing off of that. But what 133 00:06:14,120 --> 00:06:16,880 Speaker 3: I also will say from a cost perspective, right, like 134 00:06:17,040 --> 00:06:19,039 Speaker 3: you found these half price, which is great, and tuna 135 00:06:19,080 --> 00:06:21,560 Speaker 3: tins are often half priced, but if you're paying full 136 00:06:21,600 --> 00:06:24,520 Speaker 3: freight for these, so it's two dollars seventy for quite 137 00:06:24,520 --> 00:06:27,880 Speaker 3: a small tin and two dollars seventy for just twelve 138 00:06:27,880 --> 00:06:30,800 Speaker 3: grams of protein, when you could pay that for full 139 00:06:30,839 --> 00:06:34,080 Speaker 3: strength stuff and be getting eighteen, it's a much smartest 140 00:06:34,120 --> 00:06:37,160 Speaker 3: spend to get as high a protein content as possible 141 00:06:37,880 --> 00:06:40,760 Speaker 3: rather than these flavors which are basically adding sort of 142 00:06:40,760 --> 00:06:42,840 Speaker 3: stuff you don't need instead of selling it at a high 143 00:06:42,880 --> 00:06:45,440 Speaker 3: price point. So for me, if you're paying for protein, 144 00:06:45,560 --> 00:06:47,880 Speaker 3: you want as much as you can get and twelve 145 00:06:47,960 --> 00:06:49,680 Speaker 3: is not cutting it for me in terms of a 146 00:06:49,760 --> 00:06:50,839 Speaker 3: lunch choice one hundredcent. 147 00:06:50,880 --> 00:06:52,880 Speaker 1: I'd rather get a tuna in spring rod or olive 148 00:06:52,920 --> 00:06:55,080 Speaker 1: oil like you said, and add some freshman go into 149 00:06:55,120 --> 00:06:57,040 Speaker 1: my sale it along with it, and that way you're 150 00:06:57,040 --> 00:06:59,520 Speaker 1: getting that same taste, but you're getting the boost in protein, 151 00:06:59,560 --> 00:07:03,040 Speaker 1: which we is really important metabolically. So definitely not one 152 00:07:03,040 --> 00:07:05,640 Speaker 1: that I would recommend, SUSI, purely based on the fact 153 00:07:05,680 --> 00:07:07,880 Speaker 1: that it's low protein and it has added sugars which 154 00:07:07,920 --> 00:07:09,840 Speaker 1: we just don't really want in a tin of tuna 155 00:07:09,920 --> 00:07:10,320 Speaker 1: or need. 156 00:07:10,400 --> 00:07:14,320 Speaker 3: I would say it's a great thing to draw awareness to. 157 00:07:14,440 --> 00:07:15,280 Speaker 3: I think it's really good. 158 00:07:15,400 --> 00:07:17,200 Speaker 1: And then the second product that I've got today is 159 00:07:17,200 --> 00:07:20,520 Speaker 1: a Coals brand one and really cost effective, Susie. It's 160 00:07:20,520 --> 00:07:24,720 Speaker 1: a Coals branded Mexican style tuna. They retail for ninety 161 00:07:24,800 --> 00:07:27,640 Speaker 1: cents per ninety five gram tin. So I just don't 162 00:07:27,640 --> 00:07:29,680 Speaker 1: think that you can beat a good old home brand 163 00:07:29,760 --> 00:07:32,000 Speaker 1: a couple of tins of tuna in the pantry as 164 00:07:32,040 --> 00:07:35,080 Speaker 1: a massive pantry staple. And I would honestly eat china 165 00:07:35,120 --> 00:07:36,840 Speaker 1: a couple of times a week in a wrap, in 166 00:07:36,880 --> 00:07:39,360 Speaker 1: a salad, maybe even putting it into like a toasted 167 00:07:39,400 --> 00:07:41,320 Speaker 1: sandwich with a bit of cheese and tomato and stuff 168 00:07:41,320 --> 00:07:43,440 Speaker 1: and just put it into the toasted sandwich maker. I 169 00:07:43,520 --> 00:07:46,840 Speaker 1: just find it a really really affordable and healthy source 170 00:07:46,880 --> 00:07:49,800 Speaker 1: of protein just so easy. I don't like cooking protein 171 00:07:49,840 --> 00:07:51,840 Speaker 1: for lunch a lot of the time, so tuna or 172 00:07:51,840 --> 00:07:53,920 Speaker 1: a bit of tofu into a nonstick panna is my 173 00:07:54,040 --> 00:07:58,040 Speaker 1: easy go to. So this one is also unfortunately made 174 00:07:58,040 --> 00:08:00,640 Speaker 1: in Thailand. And when we look at the ingrideless it's 175 00:08:00,680 --> 00:08:04,560 Speaker 1: got thirty nine percent skip jack tuna, twenty percent tomato 176 00:08:04,840 --> 00:08:07,760 Speaker 1: spring water, followed by a tomato paste at eight percent, 177 00:08:08,160 --> 00:08:12,640 Speaker 1: pickled jalapino chili's green capsicum, red kidney beans at five percent, 178 00:08:13,040 --> 00:08:17,240 Speaker 1: sweet corn at five percent, salt, cuman xanthium gum and 179 00:08:17,280 --> 00:08:18,920 Speaker 1: that's the last ingredient. And that it says the skip 180 00:08:19,240 --> 00:08:21,320 Speaker 1: tuna is caught in the wild in the Western and 181 00:08:21,400 --> 00:08:25,320 Speaker 1: Central Pacific oceans using methods that reduce by capch So 182 00:08:25,320 --> 00:08:28,000 Speaker 1: I think they're sort of mentioning a farming sort. 183 00:08:27,880 --> 00:08:31,200 Speaker 3: Of Yeah, there's like a certain interest in farming practices, 184 00:08:31,200 --> 00:08:34,520 Speaker 3: and rightly so for all sort of sustainable seafood. What 185 00:08:34,559 --> 00:08:37,600 Speaker 3: I do know is is whilst there are more boutique 186 00:08:37,640 --> 00:08:42,280 Speaker 3: tuna brands that are perhaps more environmentally regulated, they're also 187 00:08:42,559 --> 00:08:45,280 Speaker 3: at a much higher price point. So Leanna and I 188 00:08:45,280 --> 00:08:47,960 Speaker 3: want to be very clear here, we're purely reviewing the nutritionals. 189 00:08:48,000 --> 00:08:50,480 Speaker 3: We're not sitting here for an environmental perspective. Not that 190 00:08:50,520 --> 00:08:52,760 Speaker 3: we don't think that's important, it's just not what our 191 00:08:52,800 --> 00:08:55,760 Speaker 3: messaging is about. So this is purely based on the 192 00:08:55,840 --> 00:08:58,400 Speaker 3: nutritionals of these products as opposed to an opinion on 193 00:08:58,440 --> 00:09:00,000 Speaker 3: the farming and tuna involved. 194 00:09:00,200 --> 00:09:01,520 Speaker 2: One hundred percent. That's a great point. 195 00:09:01,640 --> 00:09:04,280 Speaker 1: And from a budget perspective, because we know we've received 196 00:09:04,559 --> 00:09:06,920 Speaker 1: thousands of responses in the survey that we put out 197 00:09:06,920 --> 00:09:08,760 Speaker 1: on Instagram the other day, so thank you so much 198 00:09:08,800 --> 00:09:11,200 Speaker 1: if you filled that in. And budgeting was a huge 199 00:09:11,240 --> 00:09:13,680 Speaker 1: concern from the majority of our listeners. So to provide 200 00:09:13,760 --> 00:09:16,600 Speaker 1: you guys with budget friendly options is really what our 201 00:09:16,600 --> 00:09:18,640 Speaker 1: top priority and top goal is at the moment. And 202 00:09:18,679 --> 00:09:20,360 Speaker 1: if you want to take that one step further and 203 00:09:20,360 --> 00:09:23,199 Speaker 1: look at some of the most environmentally friendly options, then 204 00:09:23,280 --> 00:09:27,480 Speaker 1: by all means, please do that. So this one, as 205 00:09:27,520 --> 00:09:30,199 Speaker 1: I said, yet ninety cents per tin colls Mexican style tuna. 206 00:09:30,400 --> 00:09:33,760 Speaker 1: When we look at the ingredient panel, so per ninety 207 00:09:33,760 --> 00:09:36,400 Speaker 1: five gram tin. The energy is only just shy of 208 00:09:36,480 --> 00:09:39,320 Speaker 1: three hundred killer jeels. Only seventy calories per tin, so 209 00:09:39,520 --> 00:09:42,800 Speaker 1: very low. Now we've got eleven point three grams of protein, 210 00:09:42,880 --> 00:09:45,760 Speaker 1: so again, Susie, really low for a tin of Tunao 211 00:09:45,760 --> 00:09:49,320 Speaker 1: points seventy five grams of fats, extremely low fat, four 212 00:09:49,320 --> 00:09:51,880 Speaker 1: point six grams of carbohydrate. Only a tiny bit of 213 00:09:51,880 --> 00:09:54,280 Speaker 1: carbohydrate coming in through the kidney beans in the corner. 214 00:09:54,280 --> 00:09:57,680 Speaker 1: I would imagine two hundred and seventy three milligrams of sodium, 215 00:09:57,720 --> 00:10:00,480 Speaker 1: so almost half the John West one. And it's also 216 00:10:00,559 --> 00:10:04,040 Speaker 1: listed amigasree content just shy of zero point two. So 217 00:10:04,679 --> 00:10:06,959 Speaker 1: I know this one's incredibly low, Susie, but I chose 218 00:10:06,960 --> 00:10:10,439 Speaker 1: it for two reasons. One it's very budget friendly, and two, 219 00:10:10,960 --> 00:10:13,360 Speaker 1: I find that you're either a tin tuna person or 220 00:10:13,360 --> 00:10:15,560 Speaker 1: you're not. And I find I've had this one and 221 00:10:15,600 --> 00:10:18,120 Speaker 1: it's quite tasty. It has a lovely Mexican taste between 222 00:10:18,160 --> 00:10:20,880 Speaker 1: the tomatoes and the black beans and the little just 223 00:10:21,040 --> 00:10:23,120 Speaker 1: a touch of chili, a little bit of Capsican, a 224 00:10:23,160 --> 00:10:25,160 Speaker 1: little bit of corn in there, like there's some added 225 00:10:25,240 --> 00:10:27,600 Speaker 1: vegetables in there, and I really like that. And it 226 00:10:27,640 --> 00:10:30,760 Speaker 1: doesn't have an overly like fishy tuna taste to it. 227 00:10:30,960 --> 00:10:32,920 Speaker 1: So if you're someone who's not a big tuna fan, 228 00:10:33,000 --> 00:10:35,400 Speaker 1: or you kind of want to get into maybe trying 229 00:10:35,440 --> 00:10:37,560 Speaker 1: a little bit of tin tuna here and there, I 230 00:10:37,600 --> 00:10:39,600 Speaker 1: find that this is a great one a from a 231 00:10:39,640 --> 00:10:43,440 Speaker 1: budget perspective and be from an ingredient perspective to start 232 00:10:43,520 --> 00:10:46,480 Speaker 1: on to kind of get you used to that tin tuna. Like, 233 00:10:46,520 --> 00:10:48,680 Speaker 1: put this into a rap with a little bit of 234 00:10:48,720 --> 00:10:51,520 Speaker 1: cheese or avocado, put it in the toasted sandwich maker, 235 00:10:51,840 --> 00:10:54,720 Speaker 1: and it really masks that fishiness taste of the tuna. 236 00:10:54,800 --> 00:10:57,320 Speaker 1: So I recommend this one to clients who don't love 237 00:10:57,400 --> 00:11:00,120 Speaker 1: tin tuna, but they're like, look, leanne, I'm open to try. 238 00:11:00,360 --> 00:11:01,240 Speaker 2: Can you give me a recipe? 239 00:11:01,360 --> 00:11:03,080 Speaker 1: Or it might taste good, or I might use it 240 00:11:03,120 --> 00:11:05,120 Speaker 1: in like a pasta bake with a tup of rocotta, 241 00:11:05,280 --> 00:11:07,160 Speaker 1: a little bit of extra veggies and a bit of 242 00:11:07,200 --> 00:11:09,280 Speaker 1: tomato paste sprink or some cheese on top of baked 243 00:11:09,280 --> 00:11:11,120 Speaker 1: in the oven. I really don't want to have that 244 00:11:11,200 --> 00:11:14,600 Speaker 1: strong fishy taste coming through. So although it's low protein, 245 00:11:14,960 --> 00:11:16,760 Speaker 1: if we can pair it with something like a bit 246 00:11:16,800 --> 00:11:20,360 Speaker 1: of cheese or rocotta or some like chickpea based pasta, 247 00:11:20,600 --> 00:11:23,280 Speaker 1: we can actually boost the protein of the overall meal. 248 00:11:23,480 --> 00:11:25,520 Speaker 1: And I feel like, from a budging perspective, this is 249 00:11:25,520 --> 00:11:27,600 Speaker 1: such a good one. I can't go past but I 250 00:11:27,640 --> 00:11:29,600 Speaker 1: am well aware that it is low protein, so I 251 00:11:29,600 --> 00:11:32,280 Speaker 1: will pair it with something else, maybe into a salad 252 00:11:32,280 --> 00:11:34,640 Speaker 1: with some extra beans, maybe into a wrap with some 253 00:11:34,760 --> 00:11:38,560 Speaker 1: cheese or rocotta, to really boost that overall protein content. 254 00:11:38,480 --> 00:11:40,480 Speaker 3: One hundred percent. You know, it sits in the middle ground. 255 00:11:40,480 --> 00:11:43,160 Speaker 3: But from a priced perspective, whenever we look at trolleys 256 00:11:43,200 --> 00:11:45,760 Speaker 3: that come in under a certain price point, literally the 257 00:11:45,760 --> 00:11:48,000 Speaker 3: only way you can get protein rich meals in for 258 00:11:48,040 --> 00:11:49,920 Speaker 3: a family is to include at least a couple of 259 00:11:50,000 --> 00:11:53,840 Speaker 3: vegetable based meals and a tuna sort of mornee tuna 260 00:11:53,880 --> 00:11:57,520 Speaker 3: patty type dish. So for families who are feeding you know, 261 00:11:57,640 --> 00:12:01,679 Speaker 3: several children, knee quick and easy meals like you described. 262 00:12:01,720 --> 00:12:03,480 Speaker 3: You know, teeming this up as part of a mixed 263 00:12:03,520 --> 00:12:07,600 Speaker 3: meal is extremely cost effective and you know, overall pretty good. 264 00:12:07,600 --> 00:12:09,640 Speaker 3: Sure it's got a little bit of additives, but compared 265 00:12:09,679 --> 00:12:14,839 Speaker 3: to fast food take away, you know, frozen fish that's 266 00:12:14,880 --> 00:12:16,440 Speaker 3: a lot more processed, this is going to be one 267 00:12:16,520 --> 00:12:19,960 Speaker 3: hundred times better. And you know, it's what is that 268 00:12:20,040 --> 00:12:22,640 Speaker 3: a quarter a third of the cost of sort of 269 00:12:22,840 --> 00:12:25,800 Speaker 3: a name brand with a similar profile. So from a 270 00:12:25,840 --> 00:12:29,200 Speaker 3: price perspective, and I think for families and making family 271 00:12:29,240 --> 00:12:32,760 Speaker 3: mixed meals, I probably wouldn't use it as much as 272 00:12:32,840 --> 00:12:35,640 Speaker 3: lunch choice myself. In recommendations, I'd probably go for the 273 00:12:35,720 --> 00:12:37,520 Speaker 3: largest serve and use it in mixed meals as a 274 00:12:37,559 --> 00:12:40,400 Speaker 3: base to some of those foods. But certainly it can 275 00:12:40,440 --> 00:12:42,080 Speaker 3: have a place if you're on a type budget and 276 00:12:42,080 --> 00:12:43,800 Speaker 3: you're still getting some really good stuff from it. 277 00:12:44,320 --> 00:12:46,040 Speaker 2: And honestly, it's very little additives. 278 00:12:46,040 --> 00:12:48,680 Speaker 1: Most of it's whole food ingredients like tuna, tomato water, 279 00:12:48,800 --> 00:12:52,960 Speaker 1: spring water, tomato paste, chili, capsica, and red kidney beans, corn, salt, 280 00:12:53,000 --> 00:12:55,120 Speaker 1: and cumin are fine. The last one is just sent 281 00:12:55,160 --> 00:12:57,560 Speaker 1: pink gum. It's a very last ingredient, and I very 282 00:12:57,640 --> 00:12:59,320 Speaker 1: much imagine it's just in there as a little bit 283 00:12:59,320 --> 00:13:02,000 Speaker 1: of like a stable. So for me, I'd say that's 284 00:13:02,720 --> 00:13:05,000 Speaker 1: ninety five percent really clean ingredient list. 285 00:13:05,240 --> 00:13:07,040 Speaker 3: And the sodium is pretty low, like less than three 286 00:13:07,080 --> 00:13:09,559 Speaker 3: hundred milligrams for sort of one one hundred is actually 287 00:13:09,640 --> 00:13:12,080 Speaker 3: quite low for any kind of tin food. So yeah, 288 00:13:12,080 --> 00:13:14,000 Speaker 3: I'm with you one hundred percent. I would, you know, 289 00:13:14,160 --> 00:13:16,000 Speaker 3: give it a seven out of ten. I'd rate it 290 00:13:16,000 --> 00:13:18,600 Speaker 3: the other the first one probably like a six, and 291 00:13:18,640 --> 00:13:21,079 Speaker 3: then this close to seven seven and a half, particularly 292 00:13:21,240 --> 00:13:22,760 Speaker 3: at a strong price point. 293 00:13:22,640 --> 00:13:24,920 Speaker 1: And then the last one. This is my home run hitter. 294 00:13:25,160 --> 00:13:27,720 Speaker 1: And I must preference this with saying I didn't choose 295 00:13:27,720 --> 00:13:30,640 Speaker 1: a spring water tuna one because to me, oh, lest 296 00:13:30,640 --> 00:13:32,480 Speaker 1: be honest, I just taste like catfish unless you put 297 00:13:32,480 --> 00:13:35,960 Speaker 1: it with something really, really tasty, it is just too 298 00:13:36,000 --> 00:13:38,240 Speaker 1: fishy for me. I'm just like, oh, so, I didn't 299 00:13:38,240 --> 00:13:40,360 Speaker 1: go with a springwater one. If you springwater's your jam, 300 00:13:40,520 --> 00:13:43,240 Speaker 1: by all means you guys going nuts, It's not mine. 301 00:13:43,280 --> 00:13:45,920 Speaker 2: So I went with the Serena. 302 00:13:45,679 --> 00:13:50,280 Speaker 1: You pronounce a Serena Serena yea Serena basil infused tuna brand. 303 00:13:50,559 --> 00:13:52,800 Speaker 1: So this one's a more pricey one. It's marketed as 304 00:13:52,840 --> 00:13:55,680 Speaker 1: a I guess, higher end tuna brand. So it's the 305 00:13:55,760 --> 00:13:58,880 Speaker 1: basil infused tuna in oil and again a ninety five 306 00:13:58,960 --> 00:14:03,440 Speaker 1: gram tin. So again coming from Thailand, even only three ingredients, 307 00:14:03,440 --> 00:14:07,120 Speaker 1: we've got tuna at seventy four percent, basil infused oil 308 00:14:07,160 --> 00:14:10,280 Speaker 1: at twenty four point eight percent and sea salt. There 309 00:14:10,280 --> 00:14:13,360 Speaker 1: are only three ingredients and within the basil infused oil 310 00:14:13,640 --> 00:14:17,640 Speaker 1: contains extraversion olive oil, sunflow oil and natural basil flavor. 311 00:14:17,840 --> 00:14:20,840 Speaker 1: So a very very clean ingredient list. And SUSI, I've 312 00:14:20,880 --> 00:14:22,720 Speaker 1: had it and it tastes really good. And for me, 313 00:14:22,800 --> 00:14:25,320 Speaker 1: I think it's important, particularly when you're talking about tuna, 314 00:14:25,560 --> 00:14:29,200 Speaker 1: something so polarizing, like you love it or you hate it, 315 00:14:29,200 --> 00:14:31,640 Speaker 1: it has to taste good. It really does. So for me, 316 00:14:31,720 --> 00:14:34,000 Speaker 1: this one tastes great. Yes, it's a high price point, 317 00:14:34,000 --> 00:14:35,720 Speaker 1: but I must admit I only ever buy it what 318 00:14:35,720 --> 00:14:37,760 Speaker 1: it's half price, and what it's half price, I'll buy 319 00:14:37,800 --> 00:14:39,440 Speaker 1: about twenty tins and shove them in the back of 320 00:14:39,480 --> 00:14:40,000 Speaker 1: the pantry. 321 00:14:40,560 --> 00:14:42,080 Speaker 3: Can't wait for you to get your new kitchen where 322 00:14:42,080 --> 00:14:44,600 Speaker 3: we've got stockpiles of all these on sale items. 323 00:14:44,680 --> 00:14:45,480 Speaker 2: It's fantastic. 324 00:14:45,560 --> 00:14:45,840 Speaker 1: I love it. 325 00:14:45,880 --> 00:14:47,800 Speaker 2: I'm a massive horder when things are hot price. I 326 00:14:47,880 --> 00:14:50,000 Speaker 2: must admit. Buttet Green when I. 327 00:14:49,960 --> 00:14:53,440 Speaker 3: First started working as a dietitian and I were working 328 00:14:53,440 --> 00:14:56,560 Speaker 3: in cardiac nutrition, and so we would talk a lot 329 00:14:56,600 --> 00:15:00,000 Speaker 3: about fish and tinfish, and because I wasn't a massive 330 00:15:00,480 --> 00:15:03,800 Speaker 3: tuna eater, I became very educated, very quickly from my 331 00:15:03,840 --> 00:15:06,080 Speaker 3: clients that the only or not the only, but the 332 00:15:06,160 --> 00:15:09,000 Speaker 3: preferred brand for taste, even though it wasn't an Australian 333 00:15:09,040 --> 00:15:12,960 Speaker 3: company with Serena, so I sort of, you know, off 334 00:15:13,000 --> 00:15:15,240 Speaker 3: the record, I'm completely aware that people who are tuna 335 00:15:15,320 --> 00:15:18,000 Speaker 3: lovers will say that they love this flavor of this product. 336 00:15:18,240 --> 00:15:20,640 Speaker 3: It's a bit like your affinity with soy milk. You've 337 00:15:20,640 --> 00:15:22,760 Speaker 3: got brands that you really like for the flavor, and 338 00:15:22,800 --> 00:15:26,000 Speaker 3: I think this to be the case absolutely. Serena fans 339 00:15:26,040 --> 00:15:29,000 Speaker 3: are massive Serena fans, and you know, Leanne and I, 340 00:15:29,320 --> 00:15:32,720 Speaker 3: where possible always try and support Australian brands and Austrainian products. 341 00:15:32,720 --> 00:15:35,520 Speaker 3: But when things taste nutritionally superior for a range of 342 00:15:35,520 --> 00:15:37,800 Speaker 3: different reasons, this is always the go to product, and 343 00:15:37,840 --> 00:15:40,320 Speaker 3: I think that's why commands are a much higher price point. 344 00:15:40,480 --> 00:15:42,440 Speaker 3: But it's great to also know they do also do 345 00:15:42,480 --> 00:15:44,840 Speaker 3: the half price because that makes it much more affordable. 346 00:15:45,200 --> 00:15:47,240 Speaker 3: Nususually Leanne, Let's be honest, we like it because the 347 00:15:47,320 --> 00:15:50,600 Speaker 3: ingredient list is so clean. Ideally it would be all 348 00:15:50,600 --> 00:15:53,880 Speaker 3: extraversion olive oil, but it's a mix of sunflower and 349 00:15:54,000 --> 00:15:57,160 Speaker 3: extravergin so and I don't know if if that's the 350 00:15:57,200 --> 00:15:59,280 Speaker 3: case in their one just in extraversion, I'll just look 351 00:15:59,320 --> 00:16:01,640 Speaker 3: at while we're having a now, but even the A 352 00:16:01,720 --> 00:16:03,080 Speaker 3: Mega three amounts. 353 00:16:02,680 --> 00:16:03,280 Speaker 2: Are pretty good. 354 00:16:03,360 --> 00:16:05,840 Speaker 3: The protein that we've described is up around eighteen grams 355 00:16:05,880 --> 00:16:08,320 Speaker 3: per serve, which is what we're looking for. The sodium 356 00:16:08,400 --> 00:16:11,640 Speaker 3: is reasonable, so and then as we said anecdotically, everyone 357 00:16:11,680 --> 00:16:14,760 Speaker 3: will talk about how much how good this product always tastes. 358 00:16:15,320 --> 00:16:17,560 Speaker 1: And I actually haven't gone through the ingredient panel, So 359 00:16:17,600 --> 00:16:19,080 Speaker 1: while you look up for the one an extra version 360 00:16:19,080 --> 00:16:23,400 Speaker 1: olive oil, I shall do that. So per serving size interesting, 361 00:16:23,400 --> 00:16:25,520 Speaker 1: So it says one serving is seventy gram so I 362 00:16:25,520 --> 00:16:27,520 Speaker 1: think that just means drained because the tin is ninety 363 00:16:27,520 --> 00:16:29,600 Speaker 1: five grams, so they must just drain off the oil 364 00:16:29,640 --> 00:16:32,560 Speaker 1: and the liquid. And they've called a serving sized seventy grams, 365 00:16:32,680 --> 00:16:34,840 Speaker 1: so we're still comparing like to like like all three 366 00:16:34,840 --> 00:16:37,000 Speaker 1: tins I imagine would be roughly around that sort of 367 00:16:37,000 --> 00:16:40,240 Speaker 1: seventy to eighty gram serving size. So energy wise, we've 368 00:16:40,280 --> 00:16:43,680 Speaker 1: got five hundred and seventy kilodules. Protein wise, this is 369 00:16:43,680 --> 00:16:46,240 Speaker 1: what we like to see, Susie, seventeen point six grams 370 00:16:46,240 --> 00:16:48,680 Speaker 1: of protein per tin, so lovely high. I'm out there 371 00:16:49,160 --> 00:16:51,840 Speaker 1: total fat is seven point three grams coming from the 372 00:16:51,880 --> 00:16:54,840 Speaker 1: tuna itself and the infusion of the sunflower oil and 373 00:16:54,880 --> 00:16:58,160 Speaker 1: the extraversion olive oil. Saturated fat is only one gram, 374 00:16:58,200 --> 00:17:00,600 Speaker 1: so low, which is what we would expect tin of China. 375 00:17:01,480 --> 00:17:04,080 Speaker 1: Carbohydrates is less than a gram, sugar is less than 376 00:17:04,080 --> 00:17:06,840 Speaker 1: a gram, and sodium is three sixty milligrams, So sort 377 00:17:06,840 --> 00:17:09,439 Speaker 1: of sitting about mid range between the other two that 378 00:17:09,480 --> 00:17:12,720 Speaker 1: we've chosen, but still not really of concern unless you 379 00:17:12,760 --> 00:17:16,800 Speaker 1: really have issues with sort of floor destrictions or cardiac restrictions. 380 00:17:17,200 --> 00:17:20,040 Speaker 1: So I think overall, this one probably for me, Susie 381 00:17:20,040 --> 00:17:22,840 Speaker 1: comes out on top, although it is the most expensive one. 382 00:17:23,000 --> 00:17:24,719 Speaker 1: Like I said, I would only really ever buy at 383 00:17:24,760 --> 00:17:27,000 Speaker 1: half price, and I really do have a love for 384 00:17:27,080 --> 00:17:29,440 Speaker 1: the kind of home brand style of tuna as well. 385 00:17:29,520 --> 00:17:32,280 Speaker 1: I quite like the Coals and Wilwors just pure smoked 386 00:17:32,480 --> 00:17:34,720 Speaker 1: tuna brands, and they're quite high in protein as well 387 00:17:34,720 --> 00:17:37,159 Speaker 1: from memory, about seventeen to eighteen grams as well, So 388 00:17:37,200 --> 00:17:40,040 Speaker 1: if you're using this as your main protein sauce as 389 00:17:40,080 --> 00:17:42,000 Speaker 1: a lunch or dinner, you'd want to get as close 390 00:17:42,040 --> 00:17:44,919 Speaker 1: to twenty grams ideally as you can. If that was 391 00:17:45,040 --> 00:17:47,000 Speaker 1: kind of the only protein sauce in your meal. 392 00:17:47,520 --> 00:17:48,920 Speaker 3: So I'm just having a quick look at the ones 393 00:17:48,960 --> 00:17:52,119 Speaker 3: online now. So the Serena, which is the Italian style, 394 00:17:52,200 --> 00:17:54,840 Speaker 3: is still a mix of the sunflower and the extraversion 395 00:17:54,920 --> 00:17:57,720 Speaker 3: or does it sorry, just olive oil and extraversion extra 396 00:17:58,000 --> 00:18:00,080 Speaker 3: once extraversion. Yeah, yeah, yeah, that's why I chose. So 397 00:18:00,240 --> 00:18:02,280 Speaker 3: that's the same, that's a blend. But it's this other 398 00:18:02,359 --> 00:18:05,399 Speaker 3: one which is called the Levita Light, which I think 399 00:18:05,560 --> 00:18:09,760 Speaker 3: from what I can tell here is all extra virgin 400 00:18:09,800 --> 00:18:13,120 Speaker 3: olive oil at three point eight percent. So that's interesting, 401 00:18:13,160 --> 00:18:17,960 Speaker 3: and that's a product a light Arena Loveta light in 402 00:18:18,000 --> 00:18:20,320 Speaker 3: oil is the one with all extravagin olive oil, so 403 00:18:20,359 --> 00:18:22,080 Speaker 3: you really do have to take your glasses to be 404 00:18:22,480 --> 00:18:23,960 Speaker 3: you know, having a look at this now, I've got 405 00:18:24,040 --> 00:18:27,320 Speaker 3: a controversial question to ask you, Alien, Given that the 406 00:18:27,400 --> 00:18:30,639 Speaker 3: tuner is in a reasonable amount of oil, like twenty 407 00:18:30,640 --> 00:18:34,080 Speaker 3: grams worth, do you tell clients to drain it or 408 00:18:34,119 --> 00:18:34,639 Speaker 3: they can eat it? 409 00:18:34,680 --> 00:18:36,959 Speaker 1: I tell clients to drain it only because normally when 410 00:18:36,960 --> 00:18:39,639 Speaker 1: I'm using if it's in a salad and I've calculated 411 00:18:39,640 --> 00:18:41,960 Speaker 1: it into their calories, I'm happy for them to have it. 412 00:18:42,119 --> 00:18:44,280 Speaker 1: And generally my clients aren't eating tuna salad, most of 413 00:18:44,280 --> 00:18:46,120 Speaker 1: them eating it in some sort of rapp or sandwich 414 00:18:46,240 --> 00:18:48,480 Speaker 1: or something like that. So generally i'd say drain it 415 00:18:48,480 --> 00:18:50,119 Speaker 1: because otherwise it goes gross and soggy. 416 00:18:50,320 --> 00:18:53,040 Speaker 3: Well, just also looking at these numbers, that's interesting, right, 417 00:18:53,359 --> 00:18:56,880 Speaker 3: because if the total fat perserve here is seven point 418 00:18:56,880 --> 00:18:59,640 Speaker 3: three grams, that's a drained amount. So if you then 419 00:18:59,720 --> 00:19:02,280 Speaker 3: didn't not drain, you'd be getting a fair whack of fat. 420 00:19:02,320 --> 00:19:03,040 Speaker 3: Is that a fair call? 421 00:19:03,160 --> 00:19:05,040 Speaker 2: Yeah, it's a be a fair call because it's twenty 422 00:19:05,040 --> 00:19:05,760 Speaker 2: five percent fat. 423 00:19:06,040 --> 00:19:08,880 Speaker 3: Yeah, So if you don't drain, based on what we're 424 00:19:08,920 --> 00:19:11,960 Speaker 3: reading here in this product, if you go the ninety 425 00:19:12,000 --> 00:19:14,359 Speaker 3: five gram well over ten graund, you're getting a nice 426 00:19:14,960 --> 00:19:17,760 Speaker 3: dose of an extra ten to fifteen grams of fat 427 00:19:18,080 --> 00:19:20,720 Speaker 3: in your lunch. So that's interesting, isn't it? 428 00:19:20,760 --> 00:19:21,560 Speaker 2: What about? Okay? 429 00:19:21,640 --> 00:19:24,520 Speaker 3: Another question? Then, would you then tell people the la 430 00:19:24,600 --> 00:19:27,879 Speaker 3: vita it's all extravergin olive, or that they still have 431 00:19:27,920 --> 00:19:29,639 Speaker 3: to drain it based on calories, or would you let 432 00:19:29,640 --> 00:19:32,080 Speaker 3: them have it for flavor and fat is the dressing. 433 00:19:32,200 --> 00:19:33,919 Speaker 1: I'd let them have it, but I definitely calculate it 434 00:19:33,920 --> 00:19:35,280 Speaker 1: into whatever recipe I gave it. 435 00:19:35,320 --> 00:19:35,399 Speaker 2: In. 436 00:19:35,520 --> 00:19:35,680 Speaker 1: Yeah. 437 00:19:35,720 --> 00:19:38,199 Speaker 3: Okay, so you would say, you would say, use that 438 00:19:38,240 --> 00:19:40,679 Speaker 3: because it's quite good quality oil, but you can't have dressing. 439 00:19:41,400 --> 00:19:41,640 Speaker 2: Dressing. 440 00:19:41,720 --> 00:19:43,560 Speaker 1: Yeah, well, add a splash of balstomach or something to 441 00:19:43,600 --> 00:19:45,920 Speaker 1: balance addressing all, a bit of lemon juice or something. Yeah, 442 00:19:45,960 --> 00:19:48,080 Speaker 1: fair col Yeah, if I didn't want them to drain it, 443 00:19:48,119 --> 00:19:49,760 Speaker 1: I would use it as some sort of dressing into 444 00:19:49,800 --> 00:19:50,560 Speaker 1: a salad or something. 445 00:19:50,640 --> 00:19:52,919 Speaker 3: Yeah, so that is your dressing as well. So that's relevant, really, 446 00:19:53,000 --> 00:19:55,320 Speaker 3: isn't it. Because I think my observation with people in 447 00:19:55,359 --> 00:19:59,239 Speaker 3: their salads is they you know, people clients, is that 448 00:19:59,240 --> 00:20:01,399 Speaker 3: they're you know, to be healthy and have the tuna salad, 449 00:20:01,400 --> 00:20:03,200 Speaker 3: which is great, but perhaps they do get the one 450 00:20:03,200 --> 00:20:06,760 Speaker 3: in oil which is perhaps not always good quality olive oil, 451 00:20:06,760 --> 00:20:08,720 Speaker 3: and the nutritional like counting it as part of the 452 00:20:08,760 --> 00:20:11,920 Speaker 3: overall profile. And then they might add some extra fetta 453 00:20:12,119 --> 00:20:15,520 Speaker 3: and then some olives and maybe then some dressing as well, 454 00:20:15,520 --> 00:20:17,679 Speaker 3: and your so called healthy salad can sort of be 455 00:20:17,760 --> 00:20:19,760 Speaker 3: my salad with thirty forty grams of fat before you 456 00:20:19,800 --> 00:20:22,040 Speaker 3: realize it. So it is worth paying a little bit 457 00:20:22,040 --> 00:20:23,639 Speaker 3: of attention to that, and keep in mind that if 458 00:20:23,680 --> 00:20:26,040 Speaker 3: you are having a tuna that is in oil, and 459 00:20:26,040 --> 00:20:27,919 Speaker 3: you are using a fair whack of that that is 460 00:20:27,960 --> 00:20:30,520 Speaker 3: the fat. You don't need to then add dressing as well, 461 00:20:30,560 --> 00:20:32,960 Speaker 3: maybe something plain like a balsamic. Then if you are 462 00:20:33,119 --> 00:20:36,200 Speaker 3: going for the spring water, well then you can sort 463 00:20:36,200 --> 00:20:38,480 Speaker 3: of use the dressing, but you don't get to double 464 00:20:38,560 --> 00:20:40,440 Speaker 3: dress to make it taste better. 465 00:20:40,440 --> 00:20:42,199 Speaker 2: One hundred percent. And that just brought to mine. 466 00:20:42,359 --> 00:20:45,080 Speaker 1: I was having a conversation with a client who is 467 00:20:45,119 --> 00:20:46,680 Speaker 1: working with me at the moment, and she's like, oh, 468 00:20:46,760 --> 00:20:48,960 Speaker 1: getting such great results, blah blah, why hasn't it happened 469 00:20:48,960 --> 00:20:51,320 Speaker 1: in the past. She was very much macrotracking and using 470 00:20:51,359 --> 00:20:53,639 Speaker 1: something like my Fitness Power to track everything, but she 471 00:20:53,720 --> 00:20:55,919 Speaker 1: was eating a lot of packaged food and scanning everything 472 00:20:55,920 --> 00:20:58,240 Speaker 1: in So if you just scan this label, it would 473 00:20:58,240 --> 00:21:00,560 Speaker 1: automatically assume that you're draining it. If you're having a 474 00:21:00,600 --> 00:21:03,000 Speaker 1: tin of tuna for lunch every day in the oil, 475 00:21:03,040 --> 00:21:06,160 Speaker 1: you're probably having an extra what fifty hundred, one hundred 476 00:21:06,160 --> 00:21:08,960 Speaker 1: and fifty calories easy without draining it from the oil. 477 00:21:09,000 --> 00:21:12,160 Speaker 1: And you're scanning that labeling thinking it's completely accurate, when 478 00:21:12,200 --> 00:21:16,440 Speaker 1: actually it's calculating the drained amount. So again, just another 479 00:21:16,480 --> 00:21:19,119 Speaker 1: thing to be wary of. If you're using things like 480 00:21:19,160 --> 00:21:22,120 Speaker 1: macro tracking and calorie tracking. If you're not getting the results, 481 00:21:22,320 --> 00:21:24,199 Speaker 1: something's off. You've just got to figure out what it is. 482 00:21:24,640 --> 00:21:26,960 Speaker 3: Because I have never, in all my years of work 483 00:21:27,080 --> 00:21:29,240 Speaker 3: looked at it and realized that that's not including a 484 00:21:29,240 --> 00:21:30,600 Speaker 3: lot of the extra oil that a lot of people 485 00:21:30,600 --> 00:21:32,920 Speaker 3: would eat. So you know, there's lots of those little 486 00:21:32,920 --> 00:21:34,640 Speaker 3: tricks that come up all the time, which is why 487 00:21:34,880 --> 00:21:37,720 Speaker 3: this is really handy. And even I've learned something today, 488 00:21:37,800 --> 00:21:40,480 Speaker 3: so fantastic, good choice of products here, soizybar are learning 489 00:21:40,480 --> 00:21:43,240 Speaker 3: something on a Sunday night controversial tuna announcement. 490 00:21:44,040 --> 00:21:45,919 Speaker 2: Are you draining or are you eating? 491 00:21:46,160 --> 00:21:48,480 Speaker 1: I personally mostly drained because I just hate like the 492 00:21:48,600 --> 00:21:50,919 Speaker 1: tuna stuff dripping out of my sandwich or my wrap, 493 00:21:51,080 --> 00:21:51,920 Speaker 1: So I personally drain. 494 00:21:52,280 --> 00:21:54,840 Speaker 3: Well, I'm a tin salmon person, and I sort of 495 00:21:54,840 --> 00:21:56,720 Speaker 3: mash the red I like red salmon, so I like 496 00:21:56,800 --> 00:21:59,200 Speaker 3: mash the bones in. It doesn't really have that oily layer. 497 00:21:59,240 --> 00:22:01,680 Speaker 3: That is the issue that comes with you now. But yeah, 498 00:22:01,720 --> 00:22:04,320 Speaker 3: so our best tips are you probably need to drain 499 00:22:04,480 --> 00:22:08,359 Speaker 3: and buy at half priced Hendry Staple. Oh we're like 500 00:22:08,400 --> 00:22:11,600 Speaker 3: delirious wizard and bring on the holidays. 501 00:22:11,760 --> 00:22:13,800 Speaker 1: Wrapping us up, Rubbing us up now says before we 502 00:22:13,800 --> 00:22:16,399 Speaker 1: say something from regret. So that brings us through the 503 00:22:16,480 --> 00:22:19,200 Speaker 1: end of the Nutrition Couch Podcast Product review for another week. 504 00:22:19,640 --> 00:22:23,000 Speaker 1: We have a very exciting product ebook now available on 505 00:22:23,040 --> 00:22:25,280 Speaker 1: our website. If you haven't seen it already, head to 506 00:22:25,320 --> 00:22:28,080 Speaker 1: the nutrition couch dot com and we will catch you 507 00:22:28,080 --> 00:22:29,280 Speaker 1: guys in the next episode. 508 00:22:29,359 --> 00:22:40,359 Speaker 3: Have a great week.