Speaker 1: We normally find that people sit in two camps, those
Speaker 1: that love tuna and those that hate it. So today,
Speaker 1: for our tuna lovers, this episode.
Speaker 2: Is for you. Hi.
Speaker 1: I'm Leanne Wood and I'm Susie Burrow and it's two
Speaker 1: of Austraya's leading dieticians. We bring you the Nutrition Couch
Speaker 1: Product Review, a weekly chat on new products and old
Speaker 1: favorites that you can find at the supermarkets. So on
Speaker 1: today's episode of Team Tuna, we chat through three different
Speaker 1: types of tunas and why we would and wouldn't.
Speaker 2: Recommend them for our clients.
Speaker 1: So I thought we dived straight and Susie with the
Speaker 1: first one, which I have chosen as the John West
Speaker 1: Tempters Mango Chili tuna. So John West is a very
Speaker 1: popular Aussie brand of tuna. I mustay, I'm probab gonna
Speaker 1: say it's probably the most popular on the market. I
Speaker 1: know you're not a big tuna fan, but I myself
Speaker 1: quite like tuno. I use it regularly for my clients,
Speaker 1: and John West is one of the most popular. I
Speaker 1: would say, I think it's just because it's been, you know,
Speaker 1: heavily marketed, so people recognize it as sort of like
Speaker 1: you know, one of the bigger ones within that section,
Speaker 1: so I had to do something from their range, and
Speaker 1: I went with the mango chili because you know, living
Speaker 1: in Australia, it's all about mango season right now, I'm
Speaker 1: obsessed with right are you eating lots of mango?
Speaker 3: I just got to live at a tray of Kensington mango.
Speaker 3: So thanks Pervisent, though is I were fantastic. I'm a
Speaker 3: massive mango fan. I have to say, Leanne, I'm loving
Speaker 3: your choices today. I'm learning something about tuna, so I'm
Speaker 3: not the best tuna fan myself. I do love my
Speaker 3: clients to have it, though, so this is very educational
Speaker 3: for me.
Speaker 2: So thanks.
Speaker 1: I've gone with a flavored one and you'll see wine
Speaker 1: a second. So this one generally retails for two dollars seventy,
Speaker 1: but it was on sale this week at Colls for
Speaker 1: a dollar thirty five, so Johns is more of one
Speaker 1: of the most one of the more expensive ones in
Speaker 1: the range. I would say in terms of tin tuna,
Speaker 1: so all of the ones with Joe'sen today are the
Speaker 1: smaller ninety five gram tins, so generally pretty good for
Speaker 1: like a single serve of proteins A for lunch as
Speaker 1: an easy kind of lunch option. I generally use the
Speaker 1: small tinns for my clients at lunch. So this one, now,
Speaker 1: I must also say that it's very hard. I haven't
Speaker 1: come across one yet, SUSI to find a tin tuna
Speaker 1: that is from Australia. So all three of the ones
Speaker 1: today have been made in Thailand unfortunately, because I just
Speaker 1: couldn't come across one that was Asi made. So if
Speaker 1: we look at the ingredients, it is forty four percent
Speaker 1: pure seen called skipjack tuna, followed by water rehydrated diced mango,
Speaker 1: thirteen percent, sunflower oil, mango chili seasoning which contains wheat
Speaker 1: chili at one point five percent, followed by salt, dried capsicum, sugar,
Speaker 1: garlic powder, natural flavor and natural color. So an interesting
Speaker 1: ingredient panel or nothing too, I guess controversial in there.
Speaker 1: But let's go through the nutrition information panel because for me, Susie,
Speaker 1: that was the one that really hit home in terms
Speaker 1: of if I would or wouldn't recommend it for my clients.
Speaker 1: So per serving, which is a ninety five gram tin,
Speaker 1: energy wise we have about five hundred and twenty kilodules
Speaker 1: twelve point five grams of protein, which if I'm being honest,
Speaker 1: is on the low side for a tin of tuna.
Speaker 1: I generally like my clients up over fifteen grad of
Speaker 1: protein per tin, if not closer to twenty grams if
Speaker 1: I can, especially if they're training and exercising. Fat wise,
Speaker 1: we have five point one grams of fat, with point
Speaker 1: seven grams being saturated, so very good fat profile, with
Speaker 1: two point nine grams being poorly unsaturated and one point
Speaker 1: four grams being mono unsaturated. Now we've got six point
Speaker 1: four grams of carbohydrate with five point three grams of
Speaker 1: added sugar, which you know is kind of unusual in
Speaker 1: a tin of tuna, which is kind of why I
Speaker 1: chose this one, because it does have the added sugar
Speaker 1: in there. Some that's coming from the mango, and some
Speaker 1: of that is a little bit of added sugar as well.
Speaker 2: Into the product.
Speaker 1: We've got just less than a gram of fiber and
Speaker 1: four hundred and twenty eight milligrams of sodium, not insignificant
Speaker 1: in a tin of tuna.
Speaker 3: Suzi, No, I'm sort of sitting middle ground here because obviously,
Speaker 3: of all the lunch choices that we can find, tin
Speaker 3: fish is a great source of protein. It's a great
Speaker 3: source of amiga three fat. Not as high as salmon,
Speaker 3: I will say, being a salmon ambassador, But you know,
Speaker 3: I look at this ingraded list and it's pretty clean
Speaker 3: on the whole. You know, there's not really any artificial
Speaker 3: additives or flavor enhancers. Yes, there's a bit added sugar. Indeed,
Speaker 3: it's probably not something that I routinely encourage my clients
Speaker 3: to check, but now I absolutely would because I don't
Speaker 3: want twelve grams of protein, which isn't overly high land,
Speaker 3: going in with five grams of sugars. I just don't
Speaker 3: need that with lunch choices. So for me, based on that,
Speaker 3: it does sit middle ground, because really I sort of
Speaker 3: like a protein surf to be close to twenty and
Speaker 3: I usually sort of default just to a tuna in
Speaker 3: spring water or drained in olive oil. So yeah, I
Speaker 3: probably do need to pay a bit more attention to
Speaker 3: these kind of additives going in, and I certainly don't
Speaker 3: need you know, sunflower oil and sugars going in with
Speaker 3: the tuna. I'm not overly concerned about the sodium with
Speaker 3: tin fish because for me, the benefits outweigh the negatives
Speaker 3: in having tin fish, and it's like all tin food,
Speaker 3: it will have added sodium. So yes, it's not low,
Speaker 3: but I'm not horrified at that number. I think it's
Speaker 3: pretty good to make it palatable. But I'm a bit
Speaker 3: disappointed that the protein's only coming in at twelve point five.
Speaker 3: I would have really liked it to be up closer
Speaker 3: to eighteen percent. And based on that, I will certainly
Speaker 3: be saying to my clients, now, look, I don't want
Speaker 3: sweet flavors being added to the tuna. I have a
Speaker 3: quick scan of those lists. But is that something that
Speaker 3: you have sort of pointed clients towards. So have you
Speaker 3: been that specific with them?
Speaker 1: Absolutely, I always say look for a tin of tuna
Speaker 1: with a high protein amount and very little added sugar
Speaker 1: if any. So I much prefer to add the flavor
Speaker 1: in what I'm adding the tuna into. So if it's
Speaker 1: a salad, we'll add the flavor in there through maybe
Speaker 1: some some fats like avocado ands and balsamic vinegar. Maybe
Speaker 1: if it's a wrap, will add a little bit of cheese.
Speaker 1: I'll add some I don't know, chili sauce or something
Speaker 1: like that some there, So chuck.
Speaker 2: Something in the chuck something in there. You know it's late.
Speaker 2: It's late on a Sunday night. Is this nine pms
Speaker 2: a Sunday night? I was struggling for our words here.
Speaker 2: I've exceeded my caffeine for today. So you're doing very
Speaker 2: relying on doing better.
Speaker 3: Because as a reference, like the brands that I usually
Speaker 3: refer to, or say, for example, a tuna in olive
Speaker 3: all drained, yeah, they're closer to say eighteen brands, so
Speaker 3: that you know is rushing off of that. But what
Speaker 3: I also will say from a cost perspective, right, like
Speaker 3: you found these half price, which is great, and tuna
Speaker 3: tins are often half priced, but if you're paying full
Speaker 3: freight for these, so it's two dollars seventy for quite
Speaker 3: a small tin and two dollars seventy for just twelve
Speaker 3: grams of protein, when you could pay that for full
Speaker 3: strength stuff and be getting eighteen, it's a much smartest
Speaker 3: spend to get as high a protein content as possible
Speaker 3: rather than these flavors which are basically adding sort of
Speaker 3: stuff you don't need instead of selling it at a high
Speaker 3: price point. So for me, if you're paying for protein,
Speaker 3: you want as much as you can get and twelve
Speaker 3: is not cutting it for me in terms of a
Speaker 3: lunch choice one hundredcent.
Speaker 1: I'd rather get a tuna in spring rod or olive
Speaker 1: oil like you said, and add some freshman go into
Speaker 1: my sale it along with it, and that way you're
Speaker 1: getting that same taste, but you're getting the boost in protein,
Speaker 1: which we is really important metabolically. So definitely not one
Speaker 1: that I would recommend, SUSI, purely based on the fact
Speaker 1: that it's low protein and it has added sugars which
Speaker 1: we just don't really want in a tin of tuna
Speaker 1: or need.
Speaker 3: I would say it's a great thing to draw awareness to.
Speaker 3: I think it's really good.
Speaker 1: And then the second product that I've got today is
Speaker 1: a Coals brand one and really cost effective, Susie. It's
Speaker 1: a Coals branded Mexican style tuna. They retail for ninety
Speaker 1: cents per ninety five gram tin. So I just don't
Speaker 1: think that you can beat a good old home brand
Speaker 1: a couple of tins of tuna in the pantry as
Speaker 1: a massive pantry staple. And I would honestly eat china
Speaker 1: a couple of times a week in a wrap, in
Speaker 1: a salad, maybe even putting it into like a toasted
Speaker 1: sandwich with a bit of cheese and tomato and stuff
Speaker 1: and just put it into the toasted sandwich maker. I
Speaker 1: just find it a really really affordable and healthy source
Speaker 1: of protein just so easy. I don't like cooking protein
Speaker 1: for lunch a lot of the time, so tuna or
Speaker 1: a bit of tofu into a nonstick panna is my
Speaker 1: easy go to. So this one is also unfortunately made
Speaker 1: in Thailand. And when we look at the ingrideless it's
Speaker 1: got thirty nine percent skip jack tuna, twenty percent tomato
Speaker 1: spring water, followed by a tomato paste at eight percent,
Speaker 1: pickled jalapino chili's green capsicum, red kidney beans at five percent,
Speaker 1: sweet corn at five percent, salt, cuman xanthium gum and
Speaker 1: that's the last ingredient. And that it says the skip
Speaker 1: tuna is caught in the wild in the Western and
Speaker 1: Central Pacific oceans using methods that reduce by capch So
Speaker 1: I think they're sort of mentioning a farming sort.
Speaker 3: Of Yeah, there's like a certain interest in farming practices,
Speaker 3: and rightly so for all sort of sustainable seafood. What
Speaker 3: I do know is is whilst there are more boutique
Speaker 3: tuna brands that are perhaps more environmentally regulated, they're also
Speaker 3: at a much higher price point. So Leanna and I
Speaker 3: want to be very clear here, we're purely reviewing the nutritionals.
Speaker 3: We're not sitting here for an environmental perspective. Not that
Speaker 3: we don't think that's important, it's just not what our
Speaker 3: messaging is about. So this is purely based on the
Speaker 3: nutritionals of these products as opposed to an opinion on
Speaker 3: the farming and tuna involved.
Speaker 2: One hundred percent. That's a great point.
Speaker 1: And from a budget perspective, because we know we've received
Speaker 1: thousands of responses in the survey that we put out
Speaker 1: on Instagram the other day, so thank you so much
Speaker 1: if you filled that in. And budgeting was a huge
Speaker 1: concern from the majority of our listeners. So to provide
Speaker 1: you guys with budget friendly options is really what our
Speaker 1: top priority and top goal is at the moment. And
Speaker 1: if you want to take that one step further and
Speaker 1: look at some of the most environmentally friendly options, then
Speaker 1: by all means, please do that. So this one, as
Speaker 1: I said, yet ninety cents per tin colls Mexican style tuna.
Speaker 1: When we look at the ingredient panel, so per ninety
Speaker 1: five gram tin. The energy is only just shy of
Speaker 1: three hundred killer jeels. Only seventy calories per tin, so
Speaker 1: very low. Now we've got eleven point three grams of protein,
Speaker 1: so again, Susie, really low for a tin of Tunao
Speaker 1: points seventy five grams of fats, extremely low fat, four
Speaker 1: point six grams of carbohydrate. Only a tiny bit of
Speaker 1: carbohydrate coming in through the kidney beans in the corner.
Speaker 1: I would imagine two hundred and seventy three milligrams of sodium,
Speaker 1: so almost half the John West one. And it's also
Speaker 1: listed amigasree content just shy of zero point two. So
Speaker 1: I know this one's incredibly low, Susie, but I chose
Speaker 1: it for two reasons. One it's very budget friendly, and two,
Speaker 1: I find that you're either a tin tuna person or
Speaker 1: you're not. And I find I've had this one and
Speaker 1: it's quite tasty. It has a lovely Mexican taste between
Speaker 1: the tomatoes and the black beans and the little just
Speaker 1: a touch of chili, a little bit of Capsican, a
Speaker 1: little bit of corn in there, like there's some added
Speaker 1: vegetables in there, and I really like that. And it
Speaker 1: doesn't have an overly like fishy tuna taste to it.
Speaker 1: So if you're someone who's not a big tuna fan,
Speaker 1: or you kind of want to get into maybe trying
Speaker 1: a little bit of tin tuna here and there, I
Speaker 1: find that this is a great one a from a
Speaker 1: budget perspective and be from an ingredient perspective to start
Speaker 1: on to kind of get you used to that tin tuna. Like,
Speaker 1: put this into a rap with a little bit of
Speaker 1: cheese or avocado, put it in the toasted sandwich maker,
Speaker 1: and it really masks that fishiness taste of the tuna.
Speaker 1: So I recommend this one to clients who don't love
Speaker 1: tin tuna, but they're like, look, leanne, I'm open to try.
Speaker 2: Can you give me a recipe?
Speaker 1: Or it might taste good, or I might use it
Speaker 1: in like a pasta bake with a tup of rocotta,
Speaker 1: a little bit of extra veggies and a bit of
Speaker 1: tomato paste sprink or some cheese on top of baked
Speaker 1: in the oven. I really don't want to have that
Speaker 1: strong fishy taste coming through. So although it's low protein,
Speaker 1: if we can pair it with something like a bit
Speaker 1: of cheese or rocotta or some like chickpea based pasta,
Speaker 1: we can actually boost the protein of the overall meal.
Speaker 1: And I feel like, from a budging perspective, this is
Speaker 1: such a good one. I can't go past but I
Speaker 1: am well aware that it is low protein, so I
Speaker 1: will pair it with something else, maybe into a salad
Speaker 1: with some extra beans, maybe into a wrap with some
Speaker 1: cheese or rocotta, to really boost that overall protein content.
Speaker 3: One hundred percent. You know, it sits in the middle ground.
Speaker 3: But from a priced perspective, whenever we look at trolleys
Speaker 3: that come in under a certain price point, literally the
Speaker 3: only way you can get protein rich meals in for
Speaker 3: a family is to include at least a couple of
Speaker 3: vegetable based meals and a tuna sort of mornee tuna
Speaker 3: patty type dish. So for families who are feeding you know,
Speaker 3: several children, knee quick and easy meals like you described.
Speaker 3: You know, teeming this up as part of a mixed
Speaker 3: meal is extremely cost effective and you know, overall pretty good.
Speaker 3: Sure it's got a little bit of additives, but compared
Speaker 3: to fast food take away, you know, frozen fish that's
Speaker 3: a lot more processed, this is going to be one
Speaker 3: hundred times better. And you know, it's what is that
Speaker 3: a quarter a third of the cost of sort of
Speaker 3: a name brand with a similar profile. So from a
Speaker 3: price perspective, and I think for families and making family
Speaker 3: mixed meals, I probably wouldn't use it as much as
Speaker 3: lunch choice myself. In recommendations, I'd probably go for the
Speaker 3: largest serve and use it in mixed meals as a
Speaker 3: base to some of those foods. But certainly it can
Speaker 3: have a place if you're on a type budget and
Speaker 3: you're still getting some really good stuff from it.
Speaker 2: And honestly, it's very little additives.
Speaker 1: Most of it's whole food ingredients like tuna, tomato water,
Speaker 1: spring water, tomato paste, chili, capsica, and red kidney beans, corn, salt,
Speaker 1: and cumin are fine. The last one is just sent
Speaker 1: pink gum. It's a very last ingredient, and I very
Speaker 1: much imagine it's just in there as a little bit
Speaker 1: of like a stable. So for me, I'd say that's
Speaker 1: ninety five percent really clean ingredient list.
Speaker 3: And the sodium is pretty low, like less than three
Speaker 3: hundred milligrams for sort of one one hundred is actually
Speaker 3: quite low for any kind of tin food. So yeah,
Speaker 3: I'm with you one hundred percent. I would, you know,
Speaker 3: give it a seven out of ten. I'd rate it
Speaker 3: the other the first one probably like a six, and
Speaker 3: then this close to seven seven and a half, particularly
Speaker 3: at a strong price point.
Speaker 1: And then the last one. This is my home run hitter.
Speaker 1: And I must preference this with saying I didn't choose
Speaker 1: a spring water tuna one because to me, oh, lest
Speaker 1: be honest, I just taste like catfish unless you put
Speaker 1: it with something really, really tasty, it is just too
Speaker 1: fishy for me. I'm just like, oh, so, I didn't
Speaker 1: go with a springwater one. If you springwater's your jam,
Speaker 1: by all means you guys going nuts, It's not mine.
Speaker 2: So I went with the Serena.
Speaker 1: You pronounce a Serena Serena yea Serena basil infused tuna brand.
Speaker 1: So this one's a more pricey one. It's marketed as
Speaker 1: a I guess, higher end tuna brand. So it's the
Speaker 1: basil infused tuna in oil and again a ninety five
Speaker 1: gram tin. So again coming from Thailand, even only three ingredients,
Speaker 1: we've got tuna at seventy four percent, basil infused oil
Speaker 1: at twenty four point eight percent and sea salt. There
Speaker 1: are only three ingredients and within the basil infused oil
Speaker 1: contains extraversion olive oil, sunflow oil and natural basil flavor.
Speaker 1: So a very very clean ingredient list. And SUSI, I've
Speaker 1: had it and it tastes really good. And for me,
Speaker 1: I think it's important, particularly when you're talking about tuna,
Speaker 1: something so polarizing, like you love it or you hate it,
Speaker 1: it has to taste good. It really does. So for me,
Speaker 1: this one tastes great. Yes, it's a high price point,
Speaker 1: but I must admit I only ever buy it what
Speaker 1: it's half price, and what it's half price, I'll buy
Speaker 1: about twenty tins and shove them in the back of
Speaker 1: the pantry.
Speaker 3: Can't wait for you to get your new kitchen where
Speaker 3: we've got stockpiles of all these on sale items.
Speaker 2: It's fantastic.
Speaker 1: I love it.
Speaker 2: I'm a massive horder when things are hot price. I
Speaker 2: must admit. Buttet Green when I.
Speaker 3: First started working as a dietitian and I were working
Speaker 3: in cardiac nutrition, and so we would talk a lot
Speaker 3: about fish and tinfish, and because I wasn't a massive
Speaker 3: tuna eater, I became very educated, very quickly from my
Speaker 3: clients that the only or not the only, but the
Speaker 3: preferred brand for taste, even though it wasn't an Australian
Speaker 3: company with Serena, so I sort of, you know, off
Speaker 3: the record, I'm completely aware that people who are tuna
Speaker 3: lovers will say that they love this flavor of this product.
Speaker 3: It's a bit like your affinity with soy milk. You've
Speaker 3: got brands that you really like for the flavor, and
Speaker 3: I think this to be the case absolutely. Serena fans
Speaker 3: are massive Serena fans, and you know, Leanne and I,
Speaker 3: where possible always try and support Australian brands and Austrainian products.
Speaker 3: But when things taste nutritionally superior for a range of
Speaker 3: different reasons, this is always the go to product, and
Speaker 3: I think that's why commands are a much higher price point.
Speaker 3: But it's great to also know they do also do
Speaker 3: the half price because that makes it much more affordable.
Speaker 3: Nususually Leanne, Let's be honest, we like it because the
Speaker 3: ingredient list is so clean. Ideally it would be all
Speaker 3: extraversion olive oil, but it's a mix of sunflower and
Speaker 3: extravergin so and I don't know if if that's the
Speaker 3: case in their one just in extraversion, I'll just look
Speaker 3: at while we're having a now, but even the A
Speaker 3: Mega three amounts.
Speaker 2: Are pretty good.
Speaker 3: The protein that we've described is up around eighteen grams
Speaker 3: per serve, which is what we're looking for. The sodium
Speaker 3: is reasonable, so and then as we said anecdotically, everyone
Speaker 3: will talk about how much how good this product always tastes.
Speaker 1: And I actually haven't gone through the ingredient panel, So
Speaker 1: while you look up for the one an extra version
Speaker 1: olive oil, I shall do that. So per serving size interesting,
Speaker 1: So it says one serving is seventy gram so I
Speaker 1: think that just means drained because the tin is ninety
Speaker 1: five grams, so they must just drain off the oil
Speaker 1: and the liquid. And they've called a serving sized seventy grams,
Speaker 1: so we're still comparing like to like like all three
Speaker 1: tins I imagine would be roughly around that sort of
Speaker 1: seventy to eighty gram serving size. So energy wise, we've
Speaker 1: got five hundred and seventy kilodules. Protein wise, this is
Speaker 1: what we like to see, Susie, seventeen point six grams
Speaker 1: of protein per tin, so lovely high. I'm out there
Speaker 1: total fat is seven point three grams coming from the
Speaker 1: tuna itself and the infusion of the sunflower oil and
Speaker 1: the extraversion olive oil. Saturated fat is only one gram,
Speaker 1: so low, which is what we would expect tin of China.
Speaker 1: Carbohydrates is less than a gram, sugar is less than
Speaker 1: a gram, and sodium is three sixty milligrams, So sort
Speaker 1: of sitting about mid range between the other two that
Speaker 1: we've chosen, but still not really of concern unless you
Speaker 1: really have issues with sort of floor destrictions or cardiac restrictions.
Speaker 1: So I think overall, this one probably for me, Susie
Speaker 1: comes out on top, although it is the most expensive one.
Speaker 1: Like I said, I would only really ever buy at
Speaker 1: half price, and I really do have a love for
Speaker 1: the kind of home brand style of tuna as well.
Speaker 1: I quite like the Coals and Wilwors just pure smoked
Speaker 1: tuna brands, and they're quite high in protein as well
Speaker 1: from memory, about seventeen to eighteen grams as well, So
Speaker 1: if you're using this as your main protein sauce as
Speaker 1: a lunch or dinner, you'd want to get as close
Speaker 1: to twenty grams ideally as you can. If that was
Speaker 1: kind of the only protein sauce in your meal.
Speaker 3: So I'm just having a quick look at the ones
Speaker 3: online now. So the Serena, which is the Italian style,
Speaker 3: is still a mix of the sunflower and the extraversion
Speaker 3: or does it sorry, just olive oil and extraversion extra
Speaker 3: once extraversion. Yeah, yeah, yeah, that's why I chose. So
Speaker 3: that's the same, that's a blend. But it's this other
Speaker 3: one which is called the Levita Light, which I think
Speaker 3: from what I can tell here is all extra virgin
Speaker 3: olive oil at three point eight percent. So that's interesting,
Speaker 3: and that's a product a light Arena Loveta light in
Speaker 3: oil is the one with all extravagin olive oil, so
Speaker 3: you really do have to take your glasses to be
Speaker 3: you know, having a look at this now, I've got
Speaker 3: a controversial question to ask you, Alien, Given that the
Speaker 3: tuner is in a reasonable amount of oil, like twenty
Speaker 3: grams worth, do you tell clients to drain it or
Speaker 3: they can eat it?
Speaker 1: I tell clients to drain it only because normally when
Speaker 1: I'm using if it's in a salad and I've calculated
Speaker 1: it into their calories, I'm happy for them to have it.
Speaker 1: And generally my clients aren't eating tuna salad, most of
Speaker 1: them eating it in some sort of rapp or sandwich
Speaker 1: or something like that. So generally i'd say drain it
Speaker 1: because otherwise it goes gross and soggy.
Speaker 3: Well, just also looking at these numbers, that's interesting, right,
Speaker 3: because if the total fat perserve here is seven point
Speaker 3: three grams, that's a drained amount. So if you then
Speaker 3: didn't not drain, you'd be getting a fair whack of fat.
Speaker 3: Is that a fair call?
Speaker 2: Yeah, it's a be a fair call because it's twenty
Speaker 2: five percent fat.
Speaker 3: Yeah, So if you don't drain, based on what we're
Speaker 3: reading here in this product, if you go the ninety
Speaker 3: five gram well over ten graund, you're getting a nice
Speaker 3: dose of an extra ten to fifteen grams of fat
Speaker 3: in your lunch. So that's interesting, isn't it?
Speaker 2: What about? Okay?
Speaker 3: Another question? Then, would you then tell people the la
Speaker 3: vita it's all extravergin olive, or that they still have
Speaker 3: to drain it based on calories, or would you let
Speaker 3: them have it for flavor and fat is the dressing.
Speaker 1: I'd let them have it, but I definitely calculate it
Speaker 1: into whatever recipe I gave it.
Speaker 2: In.
Speaker 1: Yeah.
Speaker 3: Okay, so you would say, you would say, use that
Speaker 3: because it's quite good quality oil, but you can't have dressing.
Speaker 2: Dressing.
Speaker 1: Yeah, well, add a splash of balstomach or something to
Speaker 1: balance addressing all, a bit of lemon juice or something. Yeah,
Speaker 1: fair col Yeah, if I didn't want them to drain it,
Speaker 1: I would use it as some sort of dressing into
Speaker 1: a salad or something.
Speaker 3: Yeah, so that is your dressing as well. So that's relevant, really,
Speaker 3: isn't it. Because I think my observation with people in
Speaker 3: their salads is they you know, people clients, is that
Speaker 3: they're you know, to be healthy and have the tuna salad,
Speaker 3: which is great, but perhaps they do get the one
Speaker 3: in oil which is perhaps not always good quality olive oil,
Speaker 3: and the nutritional like counting it as part of the
Speaker 3: overall profile. And then they might add some extra fetta
Speaker 3: and then some olives and maybe then some dressing as well,
Speaker 3: and your so called healthy salad can sort of be
Speaker 3: my salad with thirty forty grams of fat before you
Speaker 3: realize it. So it is worth paying a little bit
Speaker 3: of attention to that, and keep in mind that if
Speaker 3: you are having a tuna that is in oil, and
Speaker 3: you are using a fair whack of that that is
Speaker 3: the fat. You don't need to then add dressing as well,
Speaker 3: maybe something plain like a balsamic. Then if you are
Speaker 3: going for the spring water, well then you can sort
Speaker 3: of use the dressing, but you don't get to double
Speaker 3: dress to make it taste better.
Speaker 2: One hundred percent. And that just brought to mine.
Speaker 1: I was having a conversation with a client who is
Speaker 1: working with me at the moment, and she's like, oh,
Speaker 1: getting such great results, blah blah, why hasn't it happened
Speaker 1: in the past. She was very much macrotracking and using
Speaker 1: something like my Fitness Power to track everything, but she
Speaker 1: was eating a lot of packaged food and scanning everything
Speaker 1: in So if you just scan this label, it would
Speaker 1: automatically assume that you're draining it. If you're having a
Speaker 1: tin of tuna for lunch every day in the oil,
Speaker 1: you're probably having an extra what fifty hundred, one hundred
Speaker 1: and fifty calories easy without draining it from the oil.
Speaker 1: And you're scanning that labeling thinking it's completely accurate, when
Speaker 1: actually it's calculating the drained amount. So again, just another
Speaker 1: thing to be wary of. If you're using things like
Speaker 1: macro tracking and calorie tracking. If you're not getting the results,
Speaker 1: something's off. You've just got to figure out what it is.
Speaker 3: Because I have never, in all my years of work
Speaker 3: looked at it and realized that that's not including a
Speaker 3: lot of the extra oil that a lot of people
Speaker 3: would eat. So you know, there's lots of those little
Speaker 3: tricks that come up all the time, which is why
Speaker 3: this is really handy. And even I've learned something today,
Speaker 3: so fantastic, good choice of products here, soizybar are learning
Speaker 3: something on a Sunday night controversial tuna announcement.
Speaker 2: Are you draining or are you eating?
Speaker 1: I personally mostly drained because I just hate like the
Speaker 1: tuna stuff dripping out of my sandwich or my wrap,
Speaker 1: So I personally drain.
Speaker 3: Well, I'm a tin salmon person, and I sort of
Speaker 3: mash the red I like red salmon, so I like
Speaker 3: mash the bones in. It doesn't really have that oily layer.
Speaker 3: That is the issue that comes with you now. But yeah,
Speaker 3: so our best tips are you probably need to drain
Speaker 3: and buy at half priced Hendry Staple. Oh we're like
Speaker 3: delirious wizard and bring on the holidays.
Speaker 1: Wrapping us up, Rubbing us up now says before we
Speaker 1: say something from regret. So that brings us through the
Speaker 1: end of the Nutrition Couch Podcast Product review for another week.
Speaker 1: We have a very exciting product ebook now available on
Speaker 1: our website. If you haven't seen it already, head to
Speaker 1: the nutrition couch dot com and we will catch you
Speaker 1: guys in the next episode.
Speaker 3: Have a great week.