1 00:00:00,440 --> 00:00:03,360 Speaker 1: We normally find that people sit in two camps, those 2 00:00:03,400 --> 00:00:06,400 Speaker 1: that love tuna and those that hate it. So today, 3 00:00:06,559 --> 00:00:09,280 Speaker 1: for our tuna lovers, this episode is for you. 4 00:00:09,840 --> 00:00:10,039 Speaker 2: Hi. 5 00:00:10,160 --> 00:00:12,440 Speaker 1: I'm Leanne Wood and I'm Suzie Burrow and it's two 6 00:00:12,480 --> 00:00:15,800 Speaker 1: of austrayas leading dieticians. We bring you the Nutrition Couch 7 00:00:15,880 --> 00:00:19,000 Speaker 1: Product Review, a weekly chat on new products and old 8 00:00:19,040 --> 00:00:22,200 Speaker 1: favorites that you can find at the supermarkets. So on 9 00:00:22,280 --> 00:00:25,520 Speaker 1: today's episode of Team Tuna, we chat through three different 10 00:00:25,560 --> 00:00:28,720 Speaker 1: types of tunas and why we would and wouldn't recommend 11 00:00:28,720 --> 00:00:32,120 Speaker 1: them for our clients. So I thought we dived straight in, 12 00:00:32,159 --> 00:00:34,720 Speaker 1: Susie with the first one, which I have chosen as 13 00:00:34,800 --> 00:00:38,800 Speaker 1: the John West Tempters Mango Chili tuna. So John West 14 00:00:38,840 --> 00:00:41,640 Speaker 1: is a very popular Aussie brand of tuna. I must say, 15 00:00:41,640 --> 00:00:43,519 Speaker 1: I'm probably going to say it's probably the most popular 16 00:00:43,560 --> 00:00:45,600 Speaker 1: on the market. I know you're not a big tuna fan, 17 00:00:45,840 --> 00:00:47,960 Speaker 1: but I myself quite like tuno. I use it regularly 18 00:00:47,960 --> 00:00:49,640 Speaker 1: for my clients, and John West is one of the 19 00:00:49,680 --> 00:00:52,040 Speaker 1: most popular. I would say, I think it's just because 20 00:00:52,080 --> 00:00:54,960 Speaker 1: it's been you know, heavily marketed, so people recognize it 21 00:00:54,960 --> 00:00:56,960 Speaker 1: as sort of like, you know, one of the bigger 22 00:00:57,000 --> 00:00:59,280 Speaker 1: ones within that section, so I had to do something 23 00:00:59,320 --> 00:01:01,400 Speaker 1: from their range, and I went with the mango chili 24 00:01:01,480 --> 00:01:04,280 Speaker 1: because you know, living in Australia, it's all about mango 25 00:01:04,360 --> 00:01:07,080 Speaker 1: season right now. I'm obsessed, right are you eating lots 26 00:01:07,080 --> 00:01:07,480 Speaker 1: of mango? 27 00:01:08,280 --> 00:01:10,320 Speaker 3: I just got to live at a tray of Kensington mango. 28 00:01:10,480 --> 00:01:13,160 Speaker 3: So thanks Pervisent, though is I were fantastic. I'm a 29 00:01:13,160 --> 00:01:16,119 Speaker 3: massive mango fan. I have to say, Leanne, I'm loving 30 00:01:16,120 --> 00:01:18,759 Speaker 3: your choices today. I'm learning something about tuna. So I'm 31 00:01:18,760 --> 00:01:22,080 Speaker 3: not the best tuna fan myself. I do love my 32 00:01:22,200 --> 00:01:24,400 Speaker 3: clients to have it, though, so this is very educational 33 00:01:24,440 --> 00:01:26,680 Speaker 3: for me. So thanks. 34 00:01:26,680 --> 00:01:28,759 Speaker 1: I've gone with a flavored one and you'll see wine 35 00:01:28,760 --> 00:01:31,800 Speaker 1: in a second. So this one generally retails for two 36 00:01:31,840 --> 00:01:34,479 Speaker 1: dollars seventy, but it was on sale this week at 37 00:01:34,600 --> 00:01:37,399 Speaker 1: Calls for a dollar thirty five, so Johns is more 38 00:01:37,400 --> 00:01:39,480 Speaker 1: of one of the most one of the more expensive 39 00:01:39,480 --> 00:01:41,000 Speaker 1: ones in the range, I would say in terms of 40 00:01:41,040 --> 00:01:42,880 Speaker 1: tin tuna, so all of the ones with Joe's in 41 00:01:42,920 --> 00:01:46,080 Speaker 1: today are the smaller ninety five gram tins, so generally 42 00:01:46,080 --> 00:01:48,560 Speaker 1: pretty good for like a single serve of proteins a 43 00:01:48,680 --> 00:01:50,640 Speaker 1: for lunch, as an easy kind of lunch option. I 44 00:01:50,680 --> 00:01:52,880 Speaker 1: generally use the small tins for my clients at lunch, 45 00:01:53,320 --> 00:01:56,360 Speaker 1: So this one, now, I must also say that it's 46 00:01:56,480 --> 00:01:58,800 Speaker 1: very hard. I haven't come across one yet, Suzi, to 47 00:01:58,880 --> 00:02:02,160 Speaker 1: find a tin tuna that is from Australia. So all 48 00:02:02,160 --> 00:02:05,280 Speaker 1: three of the ones today have been made in Thailand, unfortunately, 49 00:02:05,400 --> 00:02:07,960 Speaker 1: because I just couldn't come across one that was Aussie made. 50 00:02:08,080 --> 00:02:10,760 Speaker 1: So if we look at the ingredients, it is forty 51 00:02:10,800 --> 00:02:16,440 Speaker 1: four percent pure seen called skipjack tuna, followed by water 52 00:02:16,880 --> 00:02:22,360 Speaker 1: rehydrated diced mango thirteen percent sunflower oil, mango chili seasoning 53 00:02:22,639 --> 00:02:26,480 Speaker 1: which contains wheat chili at one point five percent, followed 54 00:02:26,480 --> 00:02:30,120 Speaker 1: by salt, dried capsicum, sugar, garlic powder, natural flavor and 55 00:02:30,200 --> 00:02:34,640 Speaker 1: natural color. So an interesting ingredient panel. Nothing too I 56 00:02:34,639 --> 00:02:38,280 Speaker 1: guess controversial in there. But let's go through the nutrition 57 00:02:38,400 --> 00:02:40,799 Speaker 1: information panel because for me, Susie, that was the one 58 00:02:40,800 --> 00:02:42,920 Speaker 1: that really hit home in terms of if I would 59 00:02:42,960 --> 00:02:46,280 Speaker 1: or wouldn't recommend it for my clients. So per serving, 60 00:02:46,320 --> 00:02:49,560 Speaker 1: which is a ninety five gram tin, energy wise, we 61 00:02:49,680 --> 00:02:53,560 Speaker 1: have about five hundred and twenty kilodules twelve point five 62 00:02:53,639 --> 00:02:56,080 Speaker 1: grams of protein which if I'm being honest, is on 63 00:02:56,120 --> 00:02:58,240 Speaker 1: the low side for a tin of tuna. I generally 64 00:02:58,320 --> 00:03:01,000 Speaker 1: like my clients up over fifteen gram of protein per tin, 65 00:03:01,400 --> 00:03:04,360 Speaker 1: if not closer to twenty grams if I can, especially 66 00:03:04,360 --> 00:03:07,200 Speaker 1: if they're training and exercising. Fat wise, we have five 67 00:03:07,240 --> 00:03:09,839 Speaker 1: point one grams of fat, with point seven grams being 68 00:03:09,880 --> 00:03:13,720 Speaker 1: saturated or very good fat profile, with two point nine 69 00:03:13,800 --> 00:03:16,799 Speaker 1: grams being poorly unsaturated, and one point four grams being 70 00:03:16,880 --> 00:03:19,800 Speaker 1: mono unsaturated. Now we've got six point four grams of 71 00:03:19,840 --> 00:03:24,320 Speaker 1: carbohydrate with five point three grams of added sugar, which 72 00:03:24,400 --> 00:03:26,560 Speaker 1: you know is kind of unusual in a tin of tuna, 73 00:03:26,600 --> 00:03:28,400 Speaker 1: which is kind of why I chose this one, because 74 00:03:28,400 --> 00:03:30,280 Speaker 1: it does have the added sugar in there. Some of 75 00:03:30,320 --> 00:03:32,160 Speaker 1: that's coming from the mango, and some of that is 76 00:03:32,160 --> 00:03:34,480 Speaker 1: a little bit of added sugar as well. Into the product. 77 00:03:34,800 --> 00:03:37,600 Speaker 1: We've got just less than a gram of fiber and 78 00:03:37,640 --> 00:03:41,520 Speaker 1: four hundred and twenty eight milligrams of sodium, not insignificant 79 00:03:41,560 --> 00:03:42,560 Speaker 1: in a tin of tuna. 80 00:03:42,680 --> 00:03:44,200 Speaker 2: Suzi, No, I'm. 81 00:03:44,120 --> 00:03:47,480 Speaker 3: Sort of sitting middle ground here because obviously, of all 82 00:03:47,560 --> 00:03:50,480 Speaker 3: the lunch choices that we can find, tin fish is 83 00:03:50,520 --> 00:03:53,160 Speaker 3: a great source of protein. It's a great source of 84 00:03:53,160 --> 00:03:56,920 Speaker 3: amiga three fat. Not as high as salmon, I will say, 85 00:03:57,000 --> 00:03:59,480 Speaker 3: being a salmon ambassador. But you know, I look at 86 00:03:59,480 --> 00:04:02,640 Speaker 3: this ingredied list and it's pretty clean on the whole. 87 00:04:02,800 --> 00:04:07,920 Speaker 3: You know, there's not really any artificial additives or flavor enhancers. Yes, 88 00:04:07,920 --> 00:04:11,120 Speaker 3: there's a bit added sugar. Indeed, it's probably not something 89 00:04:11,160 --> 00:04:15,200 Speaker 3: that I routinely encourage my clients to check, but now 90 00:04:15,440 --> 00:04:18,279 Speaker 3: I absolutely would because I don't want twelve grams of 91 00:04:18,320 --> 00:04:22,080 Speaker 3: protein which isn't overly highly and going in with five 92 00:04:22,120 --> 00:04:25,440 Speaker 3: grams of sugars. I just don't need that with lunch choices. 93 00:04:25,520 --> 00:04:29,120 Speaker 3: So for me, based on that, it does sit middle 94 00:04:29,160 --> 00:04:33,280 Speaker 3: ground because really I sort of like a protein surf 95 00:04:33,320 --> 00:04:36,279 Speaker 3: to be close to twenty and I usually sort of 96 00:04:36,320 --> 00:04:39,000 Speaker 3: default just to a tuna in spring water or drained 97 00:04:39,279 --> 00:04:42,919 Speaker 3: in olive oil. So yeah, I probably do need to 98 00:04:42,920 --> 00:04:45,400 Speaker 3: pay a bit more attention to these kind of additives 99 00:04:45,440 --> 00:04:48,320 Speaker 3: going in, and I certainly don't need, you know, sunflower 100 00:04:48,360 --> 00:04:51,359 Speaker 3: oil and sugars going in with the tuna. I'm not 101 00:04:51,520 --> 00:04:54,520 Speaker 3: overly concerned about the sodium with tin fish because for me, 102 00:04:54,640 --> 00:04:57,720 Speaker 3: the benefits outweigh the negatives in having tin fish and 103 00:04:57,760 --> 00:05:00,360 Speaker 3: it's like all tin food, it will have added sodium. 104 00:05:00,760 --> 00:05:03,800 Speaker 3: So yes, it's not low, but I'm not horrified at 105 00:05:03,800 --> 00:05:06,240 Speaker 3: that number. I think it's pretty good to make it palatable. 106 00:05:06,560 --> 00:05:08,680 Speaker 3: But I am a bit disappointed that the protein's only 107 00:05:08,680 --> 00:05:11,320 Speaker 3: coming in at twelve point five. I would have really 108 00:05:11,400 --> 00:05:14,320 Speaker 3: liked it to be up closer to eighteen percent. And 109 00:05:14,400 --> 00:05:19,400 Speaker 3: based on that, I will certainly be saying to my clients, now, look, 110 00:05:19,440 --> 00:05:22,120 Speaker 3: I don't want sweet flavors being added to the tuna. 111 00:05:22,160 --> 00:05:24,680 Speaker 3: I have a quick scan of those lists. But is 112 00:05:24,720 --> 00:05:27,480 Speaker 3: that something that you have sort of pointed clients towards. 113 00:05:27,520 --> 00:05:28,840 Speaker 3: So have you been that specific with them? 114 00:05:28,920 --> 00:05:29,360 Speaker 2: Absolutely? 115 00:05:29,400 --> 00:05:31,640 Speaker 1: I always say look for a tin of tuna with 116 00:05:31,680 --> 00:05:34,440 Speaker 1: a high protein amount and very little added sugar if any. 117 00:05:34,640 --> 00:05:36,919 Speaker 1: So I much prefer to add the flavor in what 118 00:05:36,960 --> 00:05:38,960 Speaker 1: I'm adding the tuna into. So if it's a salad, 119 00:05:39,080 --> 00:05:41,680 Speaker 1: we'll add the flavor in there through maybe some some 120 00:05:41,760 --> 00:05:44,560 Speaker 1: fats like avocado and and balsamic vinegar. Maybe if it's 121 00:05:44,560 --> 00:05:46,200 Speaker 1: a rap, will add a little bit of cheese. I'll 122 00:05:46,240 --> 00:05:49,680 Speaker 1: add some I don't know, chili sauce or something like 123 00:05:49,680 --> 00:05:52,280 Speaker 1: that some there. So chuck something in the chuck something 124 00:05:52,279 --> 00:05:54,479 Speaker 1: in there. You know it's late. It's late on a 125 00:05:54,480 --> 00:05:56,440 Speaker 1: Sunday night. Is this nine pm a Sunday night? I'm 126 00:05:56,440 --> 00:06:00,560 Speaker 1: struggling for our words here. I've exceeded my caffeine for today. 127 00:06:00,640 --> 00:06:03,920 Speaker 3: So you're doing very relyingt on brain powder because as 128 00:06:03,920 --> 00:06:06,800 Speaker 3: a reference, like the brands that I usually refer to, 129 00:06:07,200 --> 00:06:10,000 Speaker 3: or say, for example, a tuna in olive oil drained, yeah, 130 00:06:10,000 --> 00:06:12,880 Speaker 3: they're closer to say eighteen brands, so that you know 131 00:06:13,000 --> 00:06:14,680 Speaker 3: is rushing off of that. But what I also will 132 00:06:14,720 --> 00:06:17,560 Speaker 3: say from a cost perspective, right, like you found these 133 00:06:17,600 --> 00:06:19,680 Speaker 3: half price, which is great, and tuna tins are often 134 00:06:19,680 --> 00:06:22,039 Speaker 3: half price, but if you're paying full freight for the 135 00:06:22,240 --> 00:06:25,240 Speaker 3: so it's two dollars seventy for quite a small tin 136 00:06:26,000 --> 00:06:28,719 Speaker 3: and two dollars seventy for just twelve grams of protein, 137 00:06:29,200 --> 00:06:31,560 Speaker 3: when you could pay that for full strength stuff and 138 00:06:31,560 --> 00:06:34,800 Speaker 3: be getting eighteen, it's a much smartest spend to get 139 00:06:34,800 --> 00:06:38,560 Speaker 3: as high a protein content as possible rather than these 140 00:06:38,600 --> 00:06:41,360 Speaker 3: flavors which are basically adding sort of stuff you don't 141 00:06:41,400 --> 00:06:43,800 Speaker 3: need instead of selling at a high price point. So 142 00:06:43,920 --> 00:06:46,000 Speaker 3: for me, if you're paying for protein, you want as 143 00:06:46,120 --> 00:06:48,640 Speaker 3: much as you can get, and twelve is not cutting 144 00:06:48,680 --> 00:06:50,839 Speaker 3: it for me in terms of a lunch choice one hundredercent. 145 00:06:50,880 --> 00:06:52,840 Speaker 1: I'd rather get a tuna in spring rod or olive 146 00:06:52,880 --> 00:06:55,080 Speaker 1: oil like you said, and add some fresh mango into 147 00:06:55,080 --> 00:06:57,000 Speaker 1: my sale it along with it, and that way you're 148 00:06:57,000 --> 00:06:59,520 Speaker 1: getting the same taste, but you're getting the boost in protein, 149 00:06:59,560 --> 00:07:02,640 Speaker 1: which we know is really important metabolically. So definitely not 150 00:07:02,760 --> 00:07:05,440 Speaker 1: one that I would recommend, SUSI, purely based on the 151 00:07:05,440 --> 00:07:07,680 Speaker 1: fact that it's low protein and it has added sugars 152 00:07:07,680 --> 00:07:09,479 Speaker 1: which we just don't really want in a tin of 153 00:07:09,520 --> 00:07:12,200 Speaker 1: tuna or need. I would say one percent. It's a 154 00:07:12,240 --> 00:07:15,280 Speaker 1: great thing to draw awareness to. I think it's really good. 155 00:07:15,360 --> 00:07:17,160 Speaker 1: And then the second product that I've got today is 156 00:07:17,200 --> 00:07:20,480 Speaker 1: a Coals brand one and really cost effective, Susie. It's 157 00:07:20,480 --> 00:07:24,720 Speaker 1: a Coals branded Mexican style tuna. They retail for ninety 158 00:07:24,800 --> 00:07:27,600 Speaker 1: cents per ninety five gram tin. So I just don't 159 00:07:27,600 --> 00:07:29,720 Speaker 1: think that you can beat a good old home brand 160 00:07:29,720 --> 00:07:31,960 Speaker 1: a couple of tins of tuna in the pantry as 161 00:07:32,000 --> 00:07:35,080 Speaker 1: a massive pantry staple. And I would honestly eat china 162 00:07:35,120 --> 00:07:36,800 Speaker 1: a couple of times a week in a wrap, in 163 00:07:36,840 --> 00:07:39,360 Speaker 1: a salad, maybe even putting it into like a toasted 164 00:07:39,360 --> 00:07:41,320 Speaker 1: sandwich with a bit of cheese and tomato and stuff 165 00:07:41,320 --> 00:07:43,200 Speaker 1: and just put it into the toasted sandwich maker. 166 00:07:43,320 --> 00:07:44,560 Speaker 2: I just find it a really. 167 00:07:44,360 --> 00:07:48,440 Speaker 1: Really affordable and healthy source of protein just so easy. 168 00:07:48,680 --> 00:07:50,520 Speaker 1: I don't like cooking protein for lunch a lot of 169 00:07:50,520 --> 00:07:52,680 Speaker 1: the time, so tuna or a bit of tofu into 170 00:07:52,680 --> 00:07:56,120 Speaker 1: a nonstick pana is my easy go to. So this 171 00:07:56,160 --> 00:07:59,160 Speaker 1: one is also unfortunately made in Thailand. And when we 172 00:07:59,200 --> 00:08:02,280 Speaker 1: look at the ingridless it's got thirty nine percent skip 173 00:08:02,360 --> 00:08:06,160 Speaker 1: jack tuna, twenty percent tomato spring water, followed by a 174 00:08:06,160 --> 00:08:10,800 Speaker 1: tomato paste at eight percent, pickled jalapino chili's green capsicum, 175 00:08:10,920 --> 00:08:15,080 Speaker 1: red kidney beans at five percent, sweet corn at five percent, salt, 176 00:08:15,240 --> 00:08:18,280 Speaker 1: cuman xanthium gum and that's the last ingredient. And that 177 00:08:18,320 --> 00:08:20,520 Speaker 1: it says the skip tuna is caught in the wild 178 00:08:20,600 --> 00:08:23,840 Speaker 1: in the Western and Central Pacific oceans using methods that 179 00:08:23,960 --> 00:08:26,840 Speaker 1: reduce by catch. So I think they're sort of mentioning 180 00:08:26,840 --> 00:08:28,040 Speaker 1: a farming sort. 181 00:08:27,840 --> 00:08:31,160 Speaker 3: Of Yeah, there's like a certain interest in farming practices, 182 00:08:31,200 --> 00:08:34,480 Speaker 3: and rightly so for all sort of sustainable seafood. What 183 00:08:34,559 --> 00:08:37,560 Speaker 3: I do know is is whilst there are more boutique 184 00:08:37,600 --> 00:08:42,200 Speaker 3: tuna brands that are perhaps more environmentally regulated, they're also 185 00:08:42,520 --> 00:08:45,240 Speaker 3: at a much higher price point, so Lean and I 186 00:08:45,280 --> 00:08:47,960 Speaker 3: want to be very clear here, we're purely reviewing the nutritionals. 187 00:08:47,960 --> 00:08:50,440 Speaker 3: We're not sitting here for an environmental perspective. Not that 188 00:08:50,480 --> 00:08:52,719 Speaker 3: we don't think that's important, it's just not what our 189 00:08:52,760 --> 00:08:55,760 Speaker 3: messaging is about. So this is purely based on the 190 00:08:55,840 --> 00:08:58,400 Speaker 3: nutritionals of these products as opposed to an opinion on 191 00:08:58,400 --> 00:08:59,960 Speaker 3: the farming and tuna involved. 192 00:09:00,160 --> 00:09:01,480 Speaker 2: One hundred percent. That's a great point. 193 00:09:01,600 --> 00:09:04,280 Speaker 1: And from a budget perspective, because we know we've received 194 00:09:04,559 --> 00:09:06,880 Speaker 1: thousands of responses in the survey that we put out 195 00:09:06,920 --> 00:09:08,720 Speaker 1: on Instagram the other day, so thank you so much 196 00:09:08,760 --> 00:09:11,200 Speaker 1: if you filled that in. And budgeting was a huge 197 00:09:11,200 --> 00:09:13,680 Speaker 1: concern from the majority of our listeners. So to provide 198 00:09:13,720 --> 00:09:16,560 Speaker 1: you guys with budget friendly options is really what our 199 00:09:16,600 --> 00:09:18,600 Speaker 1: top priority and top goal is at the moment. And 200 00:09:18,640 --> 00:09:20,319 Speaker 1: if you want to take that one step further and 201 00:09:20,360 --> 00:09:23,160 Speaker 1: look at some of the most environmentally friendly options, then 202 00:09:23,280 --> 00:09:27,480 Speaker 1: by all means, please do that. So this one, as 203 00:09:27,480 --> 00:09:29,480 Speaker 1: I said, ye at ninety cents per tin Coles Mexican 204 00:09:29,559 --> 00:09:33,040 Speaker 1: style tuna. When we look at the ingredient panel, so 205 00:09:33,160 --> 00:09:36,040 Speaker 1: per ninety five gram tin. The energy is only just 206 00:09:36,080 --> 00:09:39,120 Speaker 1: shy of three hundred killer jeels. Only seventy calories per tin, 207 00:09:39,240 --> 00:09:42,240 Speaker 1: so very low. Now we've got eleven point three grams 208 00:09:42,240 --> 00:09:44,719 Speaker 1: of protein, so again, Susie, really low for a tin 209 00:09:44,760 --> 00:09:48,800 Speaker 1: of Tunao points seventy five grams of fats, extremely low fat, 210 00:09:49,080 --> 00:09:51,760 Speaker 1: four point six grams of carbohydrate. Only a tiny bit 211 00:09:51,800 --> 00:09:54,000 Speaker 1: of carbohydrate coming in through the kidney beans in the 212 00:09:54,000 --> 00:09:57,680 Speaker 1: corner would imagine two hundred and seventy three milligrams of sodium, 213 00:09:57,720 --> 00:10:00,800 Speaker 1: so almost half the John West one. It's also listed 214 00:10:00,800 --> 00:10:04,760 Speaker 1: amiga'sre content just shy of zero point two. So I 215 00:10:04,840 --> 00:10:07,040 Speaker 1: know this one's incredibly low, Susie, but I chose it 216 00:10:07,040 --> 00:10:10,480 Speaker 1: for two reasons. One it's very budget friendly, and two 217 00:10:10,920 --> 00:10:13,320 Speaker 1: I find that you're either a tin tuna person or 218 00:10:13,320 --> 00:10:15,520 Speaker 1: you're not. And I find I've had this one and 219 00:10:15,559 --> 00:10:18,120 Speaker 1: it's quite tasty. It has a lovely Mexican taste between 220 00:10:18,120 --> 00:10:21,000 Speaker 1: the tomatoes and the black beans and the little just 221 00:10:21,040 --> 00:10:23,120 Speaker 1: a touch of chili, a little bit of Capsican, a 222 00:10:23,120 --> 00:10:25,120 Speaker 1: little bit of corn in there, like there's some added 223 00:10:25,200 --> 00:10:27,560 Speaker 1: vegetables in there, and I really like that. And it 224 00:10:27,600 --> 00:10:30,720 Speaker 1: doesn't have an overly like fishy tuna taste to it. 225 00:10:30,960 --> 00:10:32,880 Speaker 1: So if you're someone who's not a big tuna fan, 226 00:10:32,960 --> 00:10:35,400 Speaker 1: or you kind of want to get into maybe trying 227 00:10:35,440 --> 00:10:37,520 Speaker 1: a little bit of tin tuna here and there, I 228 00:10:37,600 --> 00:10:39,600 Speaker 1: find that this is a great one a from a 229 00:10:39,600 --> 00:10:43,400 Speaker 1: budget perspective and be from an ingredient perspective to start 230 00:10:43,480 --> 00:10:46,320 Speaker 1: on to kind of get you used to that tin tuna. 231 00:10:46,360 --> 00:10:48,560 Speaker 1: Like put this into a rap with a little bit 232 00:10:48,600 --> 00:10:51,480 Speaker 1: of cheese or avocado, put it in the toasted sandwich maker, 233 00:10:51,800 --> 00:10:54,720 Speaker 1: and it really masks that fishiness taste of the tuna. 234 00:10:54,760 --> 00:10:57,280 Speaker 1: So I recommend this one to clients who don't love 235 00:10:57,360 --> 00:10:59,920 Speaker 1: tin tuna, but they're like, look, leanne, I'm open to try. 236 00:11:00,360 --> 00:11:02,240 Speaker 1: Can you give me a recipe? Or it might taste good, 237 00:11:02,400 --> 00:11:04,080 Speaker 1: or I might use it in like a pasta bake 238 00:11:04,120 --> 00:11:06,040 Speaker 1: with a tub of rocotta, a little bit of extra 239 00:11:06,120 --> 00:11:08,240 Speaker 1: veggies and a bit of tomato paste sprink or some 240 00:11:08,320 --> 00:11:10,320 Speaker 1: cheese on top of baked in the oven. I really 241 00:11:10,320 --> 00:11:13,040 Speaker 1: don't want to have that strong fishy taste coming through. 242 00:11:13,200 --> 00:11:15,760 Speaker 1: So although it's low protein, if we can pair it 243 00:11:15,800 --> 00:11:18,200 Speaker 1: with something like a bit of cheese or rocotta or 244 00:11:18,240 --> 00:11:21,680 Speaker 1: some like chickpea based pasta, we can actually boost the 245 00:11:21,720 --> 00:11:24,199 Speaker 1: protein of the overall meal. And I feel like, from 246 00:11:24,200 --> 00:11:26,240 Speaker 1: a budgeting perspective, this is such a good one. I 247 00:11:26,240 --> 00:11:28,480 Speaker 1: can't go past but I am well aware that it 248 00:11:28,559 --> 00:11:31,160 Speaker 1: is low protein, so I will pair it with something else, 249 00:11:31,360 --> 00:11:34,000 Speaker 1: maybe into a salad with some extra beans, maybe into 250 00:11:34,000 --> 00:11:36,960 Speaker 1: a wrap with some cheese or rocotta, to really boost 251 00:11:36,960 --> 00:11:38,439 Speaker 1: that overall protein content. 252 00:11:38,440 --> 00:11:40,400 Speaker 3: One hundred percent. You know, it sits in the middle ground. 253 00:11:40,440 --> 00:11:43,160 Speaker 3: But from a priced perspective, whenever we look at trolleys 254 00:11:43,160 --> 00:11:45,720 Speaker 3: that come in under a certain price point, literally the 255 00:11:45,760 --> 00:11:47,959 Speaker 3: only way you can get protein rich meals in for 256 00:11:48,040 --> 00:11:49,920 Speaker 3: a family is to include at least a couple of 257 00:11:50,000 --> 00:11:53,840 Speaker 3: vegetable based meals and a tuna sort of Mornei tuna 258 00:11:53,880 --> 00:11:57,520 Speaker 3: patty type dish. So for families who are feeding you know, 259 00:11:57,600 --> 00:12:01,640 Speaker 3: several children, knee quick and easy meals like you described. 260 00:12:01,679 --> 00:12:03,480 Speaker 3: You know, teeming this up as part of a mixed 261 00:12:03,520 --> 00:12:07,560 Speaker 3: meal is extremely cost effective and you know, overall pretty good. 262 00:12:07,559 --> 00:12:09,640 Speaker 3: Sure it's got a little bit of additives, but compared 263 00:12:09,640 --> 00:12:14,840 Speaker 3: to fast food take away, you know, frozen fish that's 264 00:12:14,840 --> 00:12:16,440 Speaker 3: a lot more processed, this is going to be one 265 00:12:16,480 --> 00:12:19,920 Speaker 3: hundred times better. And you know, it's what is that 266 00:12:20,000 --> 00:12:22,640 Speaker 3: a quarter a third of the cost of sort of 267 00:12:22,800 --> 00:12:25,800 Speaker 3: a name brand with a similar profile. So from a 268 00:12:25,800 --> 00:12:29,160 Speaker 3: price perspective, and I think for families and making family 269 00:12:29,240 --> 00:12:32,720 Speaker 3: mixed meals, I probably wouldn't use it as much as 270 00:12:32,840 --> 00:12:35,600 Speaker 3: lunch choice myself. In recommendations, I'd probably go for the 271 00:12:35,679 --> 00:12:37,520 Speaker 3: largest serve and use it in mixed meals as a 272 00:12:37,520 --> 00:12:40,400 Speaker 3: base to some of those foods. But certainly it can 273 00:12:40,440 --> 00:12:42,040 Speaker 3: have a place if you're on a type budget and 274 00:12:42,080 --> 00:12:43,800 Speaker 3: you're still getting some really good stuff from it. 275 00:12:44,280 --> 00:12:46,000 Speaker 2: And honestly, it's very little additives. 276 00:12:46,040 --> 00:12:48,720 Speaker 1: Most of it's whole food ingredients like tuna, tomato water, 277 00:12:48,800 --> 00:12:52,960 Speaker 1: spring water, tomato paste, chili capsican red kidney beans, corn, salt, 278 00:12:53,000 --> 00:12:55,320 Speaker 1: and cumin are fine. The last one is just scent pink. 279 00:12:55,520 --> 00:12:58,160 Speaker 1: It's a very last ingredient, and I very much imagine 280 00:12:58,160 --> 00:12:59,439 Speaker 1: it's just in there as a little bit of like 281 00:12:59,480 --> 00:13:03,160 Speaker 1: a stable. So for me, i'd say that's ninety five 282 00:13:03,160 --> 00:13:04,960 Speaker 1: percent really clean ingredient list. 283 00:13:05,240 --> 00:13:07,000 Speaker 3: And the sodium is pretty low, like less than three 284 00:13:07,040 --> 00:13:09,760 Speaker 3: hundred milligrams for sort of one hundred is actually quite 285 00:13:09,840 --> 00:13:12,200 Speaker 3: low for any kind of tin food, So yeah, I'm 286 00:13:12,240 --> 00:13:14,319 Speaker 3: with you. One hundred percent, I would, you know, give 287 00:13:14,360 --> 00:13:16,040 Speaker 3: it a seven out of ten. I'd rate it the 288 00:13:16,080 --> 00:13:18,760 Speaker 3: other the first one probably like a six, and then 289 00:13:18,800 --> 00:13:21,360 Speaker 3: this close to seven seven and a half, particularly at 290 00:13:21,400 --> 00:13:22,800 Speaker 3: a strong price point. 291 00:13:22,600 --> 00:13:24,920 Speaker 1: And then the last one. This is my home run hitter. 292 00:13:25,120 --> 00:13:27,680 Speaker 1: And I must preference this with saying I didn't choose 293 00:13:27,720 --> 00:13:30,600 Speaker 1: a spring water tuna one because to me, oh, lest 294 00:13:30,600 --> 00:13:32,440 Speaker 1: be honest, say, just taste like catfish unless you put 295 00:13:32,480 --> 00:13:35,920 Speaker 1: it with something really, really tasty. It is just too 296 00:13:35,960 --> 00:13:38,199 Speaker 1: fishy for me. I'm just like, oh, so I didn't 297 00:13:38,200 --> 00:13:40,320 Speaker 1: go with a springwater one. If springwater is your jam, 298 00:13:40,480 --> 00:13:43,200 Speaker 1: by all means you guys, go nuts. It's not mine. 299 00:13:43,240 --> 00:13:47,640 Speaker 1: So I went with the Serena you pronounce a Serena Serena, yeah, 300 00:13:47,760 --> 00:13:51,520 Speaker 1: Serena basil infused tuna brand. So this one's a more 301 00:13:51,559 --> 00:13:54,320 Speaker 1: pricey one. It's marketed as a I guess, higher end 302 00:13:54,320 --> 00:13:57,640 Speaker 1: tuna brand. So it's the basil infused tuna in oil 303 00:13:57,720 --> 00:14:00,840 Speaker 1: and again a ninety five gram tin. So again coming 304 00:14:00,880 --> 00:14:04,160 Speaker 1: from Thailand. Even only three ingredients. We've got tuna at 305 00:14:04,240 --> 00:14:08,240 Speaker 1: seventy four percent, basil infused oil at twenty four point 306 00:14:08,360 --> 00:14:11,480 Speaker 1: eight percent, and sea salt. There are only three ingredients 307 00:14:11,640 --> 00:14:15,280 Speaker 1: and within the basil infused oil contains extraversion olive oil, 308 00:14:15,320 --> 00:14:18,760 Speaker 1: sunflow oil, and natural basil flavor. So a very very 309 00:14:18,760 --> 00:14:21,400 Speaker 1: clean ingredient list. And SUSI, I've had it and it 310 00:14:21,440 --> 00:14:23,640 Speaker 1: tastes really good. And for me, I think it's important, 311 00:14:23,680 --> 00:14:27,480 Speaker 1: particularly when you're talking about tuna, something so polarizing, like 312 00:14:27,520 --> 00:14:29,640 Speaker 1: you love it or you hate it, it has to 313 00:14:29,680 --> 00:14:32,040 Speaker 1: taste good. It really does. So for me, this one 314 00:14:32,080 --> 00:14:34,120 Speaker 1: tastes great. Yes, it's a high price point, but I 315 00:14:34,160 --> 00:14:36,400 Speaker 1: must admit I only ever buy it what it's half price, 316 00:14:36,600 --> 00:14:38,600 Speaker 1: and what it's half price, I'll buy about twenty tins 317 00:14:38,600 --> 00:14:39,960 Speaker 1: and shove them in the back of the pantry. 318 00:14:40,560 --> 00:14:42,040 Speaker 3: Can't wait for you to get your new kitchen where 319 00:14:42,040 --> 00:14:44,600 Speaker 3: we've got stockpiles of all these on sale items. 320 00:14:44,680 --> 00:14:45,840 Speaker 2: It's fantastic. I love it. 321 00:14:45,840 --> 00:14:47,760 Speaker 1: I'm a massive horder when things are hot price, I 322 00:14:47,840 --> 00:14:49,480 Speaker 1: must admit on budget green. 323 00:14:49,640 --> 00:14:52,880 Speaker 3: When I first started working as a dietitian, and I 324 00:14:53,000 --> 00:14:56,320 Speaker 3: were working in cardiac nutrition, and so we would talk 325 00:14:56,360 --> 00:14:59,440 Speaker 3: a lot about fish and tinfish, and because I wasn't 326 00:14:59,520 --> 00:15:03,520 Speaker 3: a massive tuna eater, I became very educated, very quickly 327 00:15:03,520 --> 00:15:05,520 Speaker 3: from my clients that the only or not the only, 328 00:15:05,600 --> 00:15:08,320 Speaker 3: but the preferred brand for taste, even though it was 329 00:15:08,360 --> 00:15:12,680 Speaker 3: an Australian company with Serena, so I sort of, you know, 330 00:15:12,760 --> 00:15:14,920 Speaker 3: off the record, I'm completely aware that people who are 331 00:15:15,000 --> 00:15:17,320 Speaker 3: tuna lovers will say that they love this flavor of 332 00:15:17,360 --> 00:15:20,440 Speaker 3: this product. It's a bit like your affinity with soy milk. 333 00:15:20,440 --> 00:15:22,280 Speaker 3: You've got brands that you really like for the flavor, 334 00:15:22,640 --> 00:15:24,720 Speaker 3: and I think this to be the case absolutely with 335 00:15:25,120 --> 00:15:28,600 Speaker 3: Serena fans. I'm massive Serena fans, and you know, Leanne 336 00:15:28,600 --> 00:15:31,720 Speaker 3: and I where possible always try and support Australian brands 337 00:15:31,760 --> 00:15:35,040 Speaker 3: and Austrainian products. But when things taste nutritionally superior for 338 00:15:35,040 --> 00:15:37,080 Speaker 3: a range of different reasons, this is always the go 339 00:15:37,160 --> 00:15:39,240 Speaker 3: to product, and I think that's why commands are a 340 00:15:39,280 --> 00:15:41,560 Speaker 3: much higher price point. But it's great to also know 341 00:15:41,600 --> 00:15:43,760 Speaker 3: they do also do the half price because that makes 342 00:15:43,800 --> 00:15:46,640 Speaker 3: it much more affordable nutritually. Leanne, let's be honest, we 343 00:15:46,720 --> 00:15:50,080 Speaker 3: like it because the ingredient list is so clean. Ideally 344 00:15:50,080 --> 00:15:52,800 Speaker 3: it would be all Extraversion olive oil, but it's a 345 00:15:52,840 --> 00:15:56,440 Speaker 3: mix of sunflower and extravergin so and I don't know 346 00:15:56,440 --> 00:15:58,840 Speaker 3: if if that's the case in their one just in extraversion. 347 00:15:58,880 --> 00:16:00,960 Speaker 3: I'll just look at while we're having a now, But 348 00:16:01,120 --> 00:16:03,840 Speaker 3: even the Mega three amounts are pretty good. The protein 349 00:16:03,880 --> 00:16:06,200 Speaker 3: that we've described is up around eighteen grams per serve, 350 00:16:06,240 --> 00:16:08,960 Speaker 3: which is what we're looking for. The sodium is reasonable, 351 00:16:09,080 --> 00:16:11,960 Speaker 3: so and then as we said anecdotically, everyone will talk 352 00:16:11,960 --> 00:16:14,720 Speaker 3: about how much how good this product always tastes. 353 00:16:15,280 --> 00:16:17,560 Speaker 1: And I actually haven't gone through the ingredient panel. So 354 00:16:17,600 --> 00:16:19,040 Speaker 1: while you look up for the one an extra version 355 00:16:19,040 --> 00:16:23,360 Speaker 1: olive oil, I shall do that. So per serving size interesting, 356 00:16:23,360 --> 00:16:25,480 Speaker 1: So it says one serving is seventy gram, so I 357 00:16:25,480 --> 00:16:27,480 Speaker 1: think that just means drained because the tin is ninety 358 00:16:27,520 --> 00:16:29,600 Speaker 1: five gram, so they must just drain off the oil 359 00:16:29,600 --> 00:16:32,520 Speaker 1: and the liquid. And they've called a serving size seventy grams, 360 00:16:32,640 --> 00:16:34,800 Speaker 1: so we're still comparing like to like, like all three 361 00:16:34,840 --> 00:16:36,960 Speaker 1: tins I imagine would be roughly around that sort of 362 00:16:37,000 --> 00:16:40,240 Speaker 1: seventy to eighty gram serving size. So energy wise, we've 363 00:16:40,240 --> 00:16:43,640 Speaker 1: got five hundred and seventy kilodules. Protein wise, this is 364 00:16:43,640 --> 00:16:46,200 Speaker 1: what we like to see, Susie. Seventeen point six grams 365 00:16:46,200 --> 00:16:48,080 Speaker 1: of protein per tin, so lovely high. 366 00:16:48,080 --> 00:16:48,640 Speaker 2: I'm out there. 367 00:16:49,120 --> 00:16:51,840 Speaker 1: Total fat is seven point three grams coming from the 368 00:16:51,880 --> 00:16:54,800 Speaker 1: tuna itself and the infusion of the sunflower oil and 369 00:16:54,840 --> 00:16:58,120 Speaker 1: the extra version olive oil. Saturated fat is only one gram, 370 00:16:58,200 --> 00:17:00,560 Speaker 1: so low, which is what we would expect of China. 371 00:17:01,440 --> 00:17:04,000 Speaker 1: Carbohydrates is less than a gram, sugar is less than 372 00:17:04,040 --> 00:17:06,800 Speaker 1: a gram, and sodium is three sixty milligrams, so sort 373 00:17:06,800 --> 00:17:09,439 Speaker 1: of sitting about mid range between the other two that 374 00:17:09,480 --> 00:17:12,679 Speaker 1: we've chosen, but still not really of concern unless you 375 00:17:12,760 --> 00:17:16,800 Speaker 1: really have issues with sort of floor restrictions or cardiac restrictions. 376 00:17:17,160 --> 00:17:20,000 Speaker 1: So I think overall, this one probably for me, Susie 377 00:17:20,040 --> 00:17:22,800 Speaker 1: comes out on top, although it is the most expensive one. 378 00:17:22,960 --> 00:17:24,719 Speaker 1: Like I said, I would only really ever buy at 379 00:17:24,720 --> 00:17:27,000 Speaker 1: half price, and I really do have a love for 380 00:17:27,040 --> 00:17:29,399 Speaker 1: the kind of home brand style of tuna as well. 381 00:17:29,480 --> 00:17:32,240 Speaker 1: I quite like the Coals and Wilwors just pure smoked 382 00:17:32,480 --> 00:17:34,680 Speaker 1: tuna brands, and they're quite high in protein as well 383 00:17:34,720 --> 00:17:37,159 Speaker 1: from memory, about seventeen to eighteen grams as well, So 384 00:17:37,160 --> 00:17:40,040 Speaker 1: if you're using this as your main protein sauce as 385 00:17:40,040 --> 00:17:42,080 Speaker 1: a luncheal dinner, you'd want to get as close to 386 00:17:42,119 --> 00:17:45,200 Speaker 1: twenty grams ideally as you can if that was kind 387 00:17:45,240 --> 00:17:46,920 Speaker 1: of the only protein sauce in your meal. 388 00:17:47,520 --> 00:17:48,880 Speaker 3: So I'm just having a quick look at the ones 389 00:17:48,920 --> 00:17:52,080 Speaker 3: online now. So the Serena, which is the Italian style, 390 00:17:52,160 --> 00:17:54,840 Speaker 3: is still a mix of the sunflower and the extraversion 391 00:17:54,920 --> 00:17:58,680 Speaker 3: or does it sorry, just olive oil and extraversion extra extraversion. 392 00:17:58,720 --> 00:18:00,120 Speaker 2: Yeah, yeah, yeah, that's why I chose. 393 00:18:00,240 --> 00:18:02,240 Speaker 3: That's the same. That's a blend. But it's this other 394 00:18:02,320 --> 00:18:05,399 Speaker 3: one which is called the Levita Light, which I think 395 00:18:05,520 --> 00:18:09,760 Speaker 3: from what I can tell here is all extra virgin 396 00:18:09,760 --> 00:18:13,120 Speaker 3: olive oil at three point eight percent. So that's interesting, 397 00:18:13,160 --> 00:18:17,920 Speaker 3: and that's a product a light Arena. Lovita light in 398 00:18:18,000 --> 00:18:20,280 Speaker 3: oil is the one with all extravagin olive oil, so 399 00:18:20,320 --> 00:18:22,080 Speaker 3: you really do have to take your glasses to be, 400 00:18:22,440 --> 00:18:23,359 Speaker 3: you know, having a look at this. 401 00:18:23,480 --> 00:18:23,600 Speaker 1: Now. 402 00:18:23,600 --> 00:18:25,840 Speaker 3: I've got a controversial question to ask you. Now, Alam, 403 00:18:26,480 --> 00:18:30,080 Speaker 3: given that the tuner is in a reasonable amount of oil, 404 00:18:30,200 --> 00:18:33,760 Speaker 3: like twenty grams worth, do you tell clients to drain 405 00:18:33,800 --> 00:18:34,639 Speaker 3: it or they can eat it? 406 00:18:34,640 --> 00:18:36,919 Speaker 1: I tell clients to drain it only because normally when 407 00:18:36,920 --> 00:18:39,600 Speaker 1: i'm using if it's in a salad and I've calculated 408 00:18:39,640 --> 00:18:41,959 Speaker 1: it into their calories, I'm happy for them to have it. 409 00:18:42,080 --> 00:18:44,280 Speaker 1: And generally my clients aren't eating tuna salad. Most of 410 00:18:44,280 --> 00:18:46,280 Speaker 1: them eating it in some sort of rappor sandwich or 411 00:18:46,280 --> 00:18:48,680 Speaker 1: something like that. So generally I'd say drain it because 412 00:18:48,680 --> 00:18:50,080 Speaker 1: otherwise it goes gross and soggy. 413 00:18:50,280 --> 00:18:53,000 Speaker 3: Well, just also looking at these numbers, that's interesting, right, 414 00:18:53,320 --> 00:18:56,800 Speaker 3: because if the total fat perserve here is seven point 415 00:18:56,880 --> 00:18:59,600 Speaker 3: three grams, that's a drained amount. So if you then 416 00:18:59,680 --> 00:19:02,280 Speaker 3: didn't not drain, you'd be getting a fair whack of fat. 417 00:19:02,320 --> 00:19:04,120 Speaker 2: Is that a fair call? Yeah, it's be a fair 418 00:19:04,119 --> 00:19:05,800 Speaker 2: call because it's twenty five percent fat. 419 00:19:06,000 --> 00:19:08,840 Speaker 3: Yeah, So if you don't drain based on what we're 420 00:19:08,880 --> 00:19:11,960 Speaker 3: reading here in this product, if you go the ninety 421 00:19:11,960 --> 00:19:14,560 Speaker 3: five gram well over ten grounds, you're getting a nice 422 00:19:14,920 --> 00:19:17,760 Speaker 3: dose of and extra ten to fifteen grams of fat 423 00:19:18,080 --> 00:19:21,560 Speaker 3: in your lunch. So that's interesting, isn't it? What about Okay? 424 00:19:21,600 --> 00:19:22,200 Speaker 2: Another question? 425 00:19:22,280 --> 00:19:26,280 Speaker 3: Then, would you then tell people the leavita it's all 426 00:19:26,280 --> 00:19:28,320 Speaker 3: extraversion olive, or that they still have to drain it 427 00:19:28,359 --> 00:19:30,080 Speaker 3: based on calories, or would you let them have it 428 00:19:30,119 --> 00:19:32,040 Speaker 3: for flavor and fat is the dressing. 429 00:19:32,160 --> 00:19:33,879 Speaker 1: I'd let them have it, but I definitely calculate it 430 00:19:33,920 --> 00:19:35,359 Speaker 1: into whatever recipe I gave it in. 431 00:19:35,480 --> 00:19:38,040 Speaker 3: Yeah, okay, so you would say you would say use 432 00:19:38,119 --> 00:19:40,200 Speaker 3: that because it's quite good quality oil, but you can't 433 00:19:40,200 --> 00:19:41,639 Speaker 3: have dressing dressing. 434 00:19:41,680 --> 00:19:43,440 Speaker 1: Yeah, yeah, we'll add a splash of balsomach or something 435 00:19:43,480 --> 00:19:45,160 Speaker 1: to balance a dressing all, a bit of lemon juice 436 00:19:45,240 --> 00:19:47,240 Speaker 1: or something. Yeah, fair col Yeah, I if I didn't 437 00:19:47,280 --> 00:19:48,760 Speaker 1: want them to drain it, I would use it as 438 00:19:48,800 --> 00:19:50,520 Speaker 1: some sort of dressing into a salad or something. 439 00:19:50,600 --> 00:19:52,960 Speaker 3: Yeah, so that is your dressing as well. So that's relevant, really, 440 00:19:53,000 --> 00:19:55,280 Speaker 3: isn't it. Because I think my observation with people and 441 00:19:55,359 --> 00:19:59,199 Speaker 3: their salads is they, you know, people clients, is that 442 00:19:59,240 --> 00:20:00,760 Speaker 3: they're you know, trying to be healthy and have the 443 00:20:00,760 --> 00:20:02,879 Speaker 3: tuna salad, which is great, but perhaps they do get 444 00:20:02,920 --> 00:20:05,159 Speaker 3: the one in oil which is perhaps not always good 445 00:20:05,280 --> 00:20:08,280 Speaker 3: quality olive oil, and the nutritional like counting it as 446 00:20:08,320 --> 00:20:11,040 Speaker 3: part of the overall profile. And then they might add 447 00:20:11,080 --> 00:20:14,560 Speaker 3: some extra fetta and then some olives and maybe then 448 00:20:14,600 --> 00:20:17,080 Speaker 3: some dressing as well, and your so called healthy salad 449 00:20:17,160 --> 00:20:19,119 Speaker 3: can sort of be my salad with thirty forty grams 450 00:20:19,119 --> 00:20:21,280 Speaker 3: of fat before you realize it. So it is worth 451 00:20:21,280 --> 00:20:23,080 Speaker 3: paying a little bit of attention to that. And keep 452 00:20:23,080 --> 00:20:25,320 Speaker 3: in mind that if you are having a tuna that 453 00:20:25,440 --> 00:20:27,120 Speaker 3: is in oil and you are using a fair whack 454 00:20:27,119 --> 00:20:29,320 Speaker 3: of that that is the fat. You don't need to 455 00:20:29,359 --> 00:20:32,040 Speaker 3: then add dressing as well, maybe something plain like a balsamic. 456 00:20:32,280 --> 00:20:35,160 Speaker 3: Then if you are going for the spring water, well 457 00:20:35,200 --> 00:20:37,720 Speaker 3: then you can sort of use the dressing, but you 458 00:20:37,720 --> 00:20:40,360 Speaker 3: don't get to double dress to make it taste better. 459 00:20:40,400 --> 00:20:42,159 Speaker 2: One hundre percent. And that just brought to mine. 460 00:20:42,320 --> 00:20:45,040 Speaker 1: I was having a conversation with a client who is 461 00:20:45,080 --> 00:20:46,640 Speaker 1: working with me at the moment, and she's like, oh, 462 00:20:46,720 --> 00:20:48,920 Speaker 1: getting such great results, blah blah, why hasn't it happened 463 00:20:48,960 --> 00:20:51,280 Speaker 1: in the past. She was very much macrotracking and using 464 00:20:51,320 --> 00:20:53,639 Speaker 1: something like my Fitness power to track everything, but she 465 00:20:53,680 --> 00:20:55,879 Speaker 1: was eating a lot of packaged food and scanning everything 466 00:20:55,880 --> 00:20:58,160 Speaker 1: in So if you just scan this label, it would 467 00:20:58,240 --> 00:21:00,560 Speaker 1: automatically assume that you're draining it. If you're having a 468 00:21:00,560 --> 00:21:02,960 Speaker 1: tin of tuna for lunch every day in the oil, 469 00:21:03,000 --> 00:21:06,120 Speaker 1: you're probably having an extra what fifty hundred, one hundred 470 00:21:06,119 --> 00:21:08,960 Speaker 1: and fifty calories easy without draining it from the oil. 471 00:21:09,000 --> 00:21:11,760 Speaker 1: And you're scanning that label in thinking it's completely accurate, 472 00:21:11,960 --> 00:21:16,080 Speaker 1: when actually it's calculating the drained amount. So again, just 473 00:21:16,119 --> 00:21:19,000 Speaker 1: another thing to be wary of if you're using things 474 00:21:19,000 --> 00:21:21,480 Speaker 1: like macro tracking and calorie tracking. If you're not getting 475 00:21:21,480 --> 00:21:23,760 Speaker 1: the results, something's off. You've just got to figure out 476 00:21:23,760 --> 00:21:24,159 Speaker 1: what it is. 477 00:21:24,600 --> 00:21:26,920 Speaker 3: Because I have never, in all my years of work 478 00:21:27,040 --> 00:21:29,199 Speaker 3: looked at it and realized that that's not including a 479 00:21:29,200 --> 00:21:30,560 Speaker 3: lot of the extra oil that a lot of people 480 00:21:30,600 --> 00:21:32,880 Speaker 3: would eat. So you know, there's lots of these little 481 00:21:32,880 --> 00:21:34,640 Speaker 3: tricks that come up all the time, which is why 482 00:21:34,840 --> 00:21:37,720 Speaker 3: this is really handy. And even I've learned something today, 483 00:21:37,800 --> 00:21:39,880 Speaker 3: so fantastic, good choice of products. 484 00:21:39,680 --> 00:21:41,320 Speaker 2: Soizy Barrel learning something on a Sunday night. 485 00:21:41,600 --> 00:21:43,240 Speaker 3: Controversial tuna announcement. 486 00:21:44,000 --> 00:21:45,879 Speaker 2: Are you draining or are you eating? 487 00:21:46,119 --> 00:21:48,480 Speaker 1: I personally mostly drained because I just hate like the 488 00:21:48,560 --> 00:21:50,879 Speaker 1: tuna stuff dripping out of my sandwich or my wrap. 489 00:21:51,040 --> 00:21:51,880 Speaker 2: So I personally drain. 490 00:21:52,280 --> 00:21:54,800 Speaker 3: Well, I'm a tin salmon person, and I sort of 491 00:21:54,800 --> 00:21:56,639 Speaker 3: mash the red I like red salmon, so I like 492 00:21:56,800 --> 00:21:59,200 Speaker 3: mash the bones in. It doesn't really have that oily layer. 493 00:21:59,200 --> 00:22:01,640 Speaker 3: That is the issue that comes with you now. But yeah, 494 00:22:01,680 --> 00:22:04,320 Speaker 3: so our best tips are you probably need to drain 495 00:22:04,480 --> 00:22:08,880 Speaker 3: and buy at half priced Hendry Staple. Oh we're like delirious, 496 00:22:08,920 --> 00:22:11,560 Speaker 3: wizard died, Bring on the holidays. 497 00:22:11,720 --> 00:22:13,760 Speaker 1: Wrapping us up, rubbing us up now, sas before we 498 00:22:13,800 --> 00:22:16,560 Speaker 1: say something regret, so that brings us through the end 499 00:22:16,600 --> 00:22:19,160 Speaker 1: of the Nutrition Couch Podcast Product review for another week. 500 00:22:19,600 --> 00:22:23,000 Speaker 1: We have a very exciting product ebook now available on 501 00:22:23,000 --> 00:22:25,240 Speaker 1: our website. If you haven't seen it already, head to 502 00:22:25,280 --> 00:22:28,040 Speaker 1: the nutrition couch dot com and we will catch you 503 00:22:28,040 --> 00:22:29,240 Speaker 1: guys in the next episode. 504 00:22:29,359 --> 00:22:41,399 Speaker 2: Have a great week.