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Speaker 1: If you grew up in some parts of Europe or

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Speaker 1: travel there regularly, you may have seen that breakfast biscuits

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Speaker 1: can be relatively common as a way to start the

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Speaker 1: day with a hot drink. Now, a few years ago

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Speaker 1: back in Australia, we started to see breakfast biscuits in

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Speaker 1: supermarkets as well, and they're marketed as a quick, easy

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Speaker 1: and healthy breakfast option. So is it actually possible that

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Speaker 1: a sweet biscuit could be part of a healthy start

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Speaker 1: to the day.

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Speaker 2: Hi, I'm Susie Burrows and I Emily and Wood, and as.

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Speaker 1: Two of Australia's leading dieticians who specialize in evidence based nutrition,

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Speaker 1: we bring you the Nutrition Couch Product Review, a weekly

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Speaker 1: chat on new products and old favorites that you can

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Speaker 1: find in supermarkets.

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Speaker 2: Now, Leanne, I've got.

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Speaker 1: An interesting story about breakfast biscuits because I've mentioned before

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Speaker 1: on the potty that I lived with Italians when I

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Speaker 1: was at university Northern Italians, and it was absolutely normal

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Speaker 1: for Nonna to start the day with a cup of

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Speaker 1: tea before even her coffee, and she would buy Italian

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Speaker 1: biscotti from the Italian delis. They're down in Wollongong and

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Speaker 1: there's quite a lot of Italians down there, and so

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Speaker 1: she will routinely go to the local sort of Italian

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Speaker 1: grosser and stock up on breakfast biscuits and down several

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Speaker 1: to start the day. And I certainly joined her when

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Speaker 1: I was eighteen nineteen at university. Now I am generally

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Speaker 1: not a fan of the ones in supermarket, and I'm

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Speaker 1: going to take a close look at a couple of

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Speaker 1: them a day. But I do know that Europeans routinely

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Speaker 1: have this as they start of the day, and they

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Speaker 1: start sort of with that, and then they'll go to

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Speaker 1: a hot meal in the day. What do you think

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Speaker 1: have you seen it much in your practice or with

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Speaker 1: people before, sort of having piscotti or biscuits as a breakfast.

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Speaker 3: Not so much piscotti, but I do I do haven't

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Speaker 3: had a couple of clients who are using these more so,

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Speaker 3: and particularly if I've ever had clients with young sort

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Speaker 3: of young teenagers, they send them to school with these

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Speaker 3: things because you know, the kids are like, oh, I'm

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Speaker 3: not hungry, but they're like, we should eat something or

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Speaker 3: take something with you. So I do find a lot

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Speaker 3: of parents use this for teenagers who don't want well

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Speaker 3: aren't hungry or maybe it's not breakfast, whatever the reason,

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Speaker 3: they do sort of use these, But I must be honest,

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Speaker 3: I have used these while traveling a few times, just

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Speaker 3: as something quick and easy to have in my handbag

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Speaker 3: if I'm overseas and I'm sort of traveling around, particularly

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Speaker 3: when I travel through parts of Asia, and I just

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Speaker 3: think it's very traditional in Asian cuisine to have more

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Speaker 3: like you know, the meat and the veggie in the

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Speaker 3: noodle for breakfast. And I'm very much like a I

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Speaker 3: like a lighter sort of breakfast. If I'm not going

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Speaker 3: to have my eggs on toast or something, I would

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Speaker 3: rather prefer something like a poros or a cereal or something.

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Speaker 3: So I just can't sort of stomach meat and veggie

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Speaker 3: at that sort of time in the morning, so I

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Speaker 3: do if I've traveled through parts of Asia, I have

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Speaker 3: sort of just stashed these in my handbag that ll

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Speaker 3: like a protein bar, so I have doubled with them occasionally.

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Speaker 3: But I definitely wouldn't say that they're as healthy as

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Speaker 3: what they are marketed, and even particularly the fiber. You know,

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Speaker 3: they're marketed as these like wonderful replacements to breakfast, But

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Speaker 3: I think for the right person potentially, you know, for

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Speaker 3: our young athletes and people with higher requirements, I think

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Speaker 3: they could be a good option. But I think for

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Speaker 3: the large majority of Aussies who are looking to lose weight,

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Speaker 3: I mean, let's see, right, let's review them.

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Speaker 2: We will, Okay, I've chased two just to quick look.

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Speaker 1: The first one that I had to look at is

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Speaker 1: the very well known brand and it was probably the

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Speaker 1: first one to market here in Australia is the bel

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Speaker 1: Vita Breakfast biscuits. They're in the yellow packet. Now, I'm

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Speaker 1: pretty sure they're actually in the biscuit section. I don't

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Speaker 1: think they're in the cereal section. From memory, and I've

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Speaker 1: chosen there's a whole lot of them lean, there's like

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Speaker 1: sort of Natella ones with chocolate in them. There's chocolate varieties,

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Speaker 1: there's minis in mini.

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Speaker 3: Packs, there's a cranberof leavor.

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Speaker 1: Yeah, I've just chosen the sort of traditional larger ones.

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Speaker 1: These ones are called milk and cereals. They're an overseas product. Actually,

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Speaker 1: they're made in France and this is the exact one

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Speaker 1: you'll find overseas. They're not made here in Australia, so

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Speaker 1: they're imported. They retail for four dollars fifty for force packets,

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Speaker 1: six in for six biscuits, six in there, six mini

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Speaker 1: packs and then the sorry, the mini packs have each

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Speaker 1: got that's right, the fifty grams in it. Yes, it's

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Speaker 1: three hundred grams, so they're fifty grams and they've got

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Speaker 1: four individual biscuits, and there's six packs per four dollars

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Speaker 1: fifty Now per serve. That gives us about two hundred

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Speaker 1: and twenty calories per serve, nine hundred kilodus four grams

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Speaker 1: of protein. So if I was comparing an eggs got

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Speaker 1: about eight to ten grams of protein per egg, and

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Speaker 1: a bowl of oats with milk would have about ten

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Speaker 1: twelve grams of protein, so that's less than a third

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Speaker 1: of those serves. Total fat seven grams, and there is

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Speaker 1: less than just on three percent saturated fat, so eleven

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Speaker 1: percent fat over also not a low fat option. Carbohydrate

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Speaker 1: thirty three point seven grams, so that's two decent slices

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Speaker 1: of breadworth of carbohydrate, ten point one grams of sugar,

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Speaker 1: so eleven percent sugars in that, and they're not naturally

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Speaker 1: occurring sugars in a biscuit product. We'll take a closer

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Speaker 1: look at the ingredients in a second. But it's not

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Speaker 1: like lactose naturally occurring in dairy or fructose natural occurring

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Speaker 1: in fruit. These are added sugars. Three point four grams

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Speaker 1: of dietary fiber. Now that is what we would define

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Speaker 1: as a server of fiber, but certainly much lower than

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Speaker 1: what I would like people to get in a couple

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Speaker 1: of slices of whole grain bread, which should be closer

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Speaker 1: to eight at least, and in a good quality breakfast

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Speaker 1: cereal six to eight, so I get about half the

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Speaker 1: dietary fiber. Keep in mind this is a fifty gram

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Speaker 1: small serve of a food for breakfast, and one hundred

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Speaker 1: and ninety seven milligrams of sodium, so you know, pretty

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Speaker 1: low in general. I guess it's not lowly loaf for

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Speaker 1: biscuits low, but it's not a huge amount of sodium.

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Speaker 2: Made in France.

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Speaker 1: The product, so the cereal component that say lists of cereals,

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Speaker 1: which is something sort of referred to more overseas than

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Speaker 1: traditionally on labels here in Australia, but that basically refers

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Speaker 1: to the grain or the starch content. So this is

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Speaker 1: a wheat flour forty eight percent, which is not a

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Speaker 1: whole wheat flour, so that is a refined sauce. It's

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Speaker 1: twenty five percent of that is whole grain cereal, which

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Speaker 1: is a good thing. You know, that's adding to the fiber.

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Speaker 1: It's got a mix of wheat flour, whole grain oat flakes,

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Speaker 1: buckwheat grits, barley flour, whole grain rye flour, whole grain

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Speaker 1: spelt flour. The next ingredient is sugar. So as we said,

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Speaker 1: it's added sugar and vegetable oil and hasten to say

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Speaker 1: it's a likely palm bulking agent, milk solids raising agents,

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Speaker 1: mineral mineral, salt, mulsifier, soy, lethus, and flavors. So it

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Speaker 1: contains wheat, oats, barley, ryece spelt, milk, and soy.

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Speaker 2: Now we could talk. You know, it's a biscuit. I

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Speaker 2: don't know. I can't.

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Speaker 1: I struggle to find anything positive nutritionally in this product.

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Speaker 1: And the issue I have with it is that they're

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Speaker 1: sort of aggressively marketed as a breakfast item. There's a

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Speaker 1: whole range of them there chocolate, as I said, there's

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Speaker 1: one field sort of with chocolate spread.

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Speaker 2: You know, this is to.

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Speaker 1: Me, lean there's nothing that mimics breakfast in this product

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Speaker 1: which is called a breakfast product, and I have fundamental

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Speaker 1: issues with that. Now, admittedly it's not an Australie made product.

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Speaker 1: This is a big brand overseas. It's very well recognized,

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Speaker 1: so it's sort of an imported product that's brought to

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Speaker 1: this market. I guess to test it out in a way,

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Speaker 1: and there's perhaps a demand for it, but I think

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Speaker 1: that it's really misleading to call it breakfast because to me,

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Speaker 1: there's nothing that mimics a well balanced breakfast, which would

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Speaker 1: include a decent source of protein, much better profile of carbohydrate,

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Speaker 1: much higher amount of fiber, much less added sugar. So

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Speaker 1: I think it's really quite misleading and I'm not a fan.

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Speaker 1: I don't recommend them and I don't use them.

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Speaker 3: Yeah, there's no healthy fat in there either.

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Speaker 1: Yeah.

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Speaker 3: Really mean, I think you'd have to be pretty specific

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Speaker 3: with the type of person, and right, I think sort

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Speaker 3: of young athletes who are I don't know, maybe going

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Speaker 3: to rowing at five am in the morning or something

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Speaker 3: like that, where you're just looking for something quick and

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Speaker 3: easy they can eat one. Mum or Dad are driving

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Speaker 3: them in the car and they jumping off and they

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Speaker 3: go into the early early morning sport. Maybe because it's

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Speaker 3: got a really good amount of sort of accessible energy.

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Speaker 3: It's got a bit of sugar in there. Maybe for

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Speaker 3: someone like a growing team, but I just don't think

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Speaker 3: for any sort of adult, whether you're trying to lose

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Speaker 3: weight or not. This is, as you mentioned, Susie, any

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Speaker 3: sort of nourishment. Really we're missing a good serve of

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Speaker 3: healthy bad. It's the carbo hydrate load's not too bad,

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Speaker 3: but the addition of the carbohydrate it's not great. The

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Speaker 3: sugars are pretty high, the protein's pretty low. It's pretty

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Speaker 3: affordable if you're looking for some positives. Four dollars fifty

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Speaker 3: for six packets. It's us on a dollar per serving.

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Speaker 3: But there's no sustenance to that. Like if I had

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Speaker 3: that ID Sai'd be hungry thirty minutes later. It's just

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Speaker 3: it's not something that you would actually call anything that's

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Speaker 3: sort of well rounded or nourished as a breakfast item.

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Speaker 3: It's very much a biscuit. It's very much something that

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Speaker 3: I would rather use as a snack. So four biscuits,

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Speaker 3: like you basically have four biscuits for breakfast. There's no

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Speaker 3: other way around it. It is a biscuit, even though

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Speaker 3: to be honest, I don't market it is that it's

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Speaker 3: called Belvita breakfast milk and cereals, so as you said,

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Speaker 3: they're heavily marketed as breakfast. I don't call it a biscuit,

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Speaker 3: but let's be honest, it's a biscuit. There's no other

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Speaker 3: way around.

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Speaker 1: It, and it's in the biscuit aisle. I'm pretty sure

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Speaker 1: as well. I'm actually surprised they've survived this long. They've

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Speaker 1: been around a while. I'm surprised because I don't I'm

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Speaker 1: just thinking who buys them, Like, I'm actually just surprised.

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Speaker 1: It's so hard in supermarket to survive, let alone this

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Speaker 1: long someone's buying it. But I think even for athletes,

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Speaker 1: there's better options, you know what I mean, Like there's

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Speaker 1: musely bars and breakfast bars that are much better nutritionally

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Speaker 1: than that product. So yeah, as I said, I really

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Speaker 1: struggle to find anything decent to say about it at all.

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Speaker 1: But you know, it's just interesting what survives overseas and

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Speaker 1: what's popular there, because certainly that whole model of cereals

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Speaker 1: in the morning is very common initially in Europe.

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Speaker 3: If I look at the front of packet marketing, like

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Speaker 3: if I hadn't picked turned it over, looked at the

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Speaker 3: nutrition label, looked at the ingredient list, I would probably

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Speaker 3: think that that is a better option than a museliber.

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Speaker 3: Just based on the front of pack of marketing, I

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Speaker 3: would think that that's a plain product I could give

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Speaker 3: my kids and it would be healthy. I think it's

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Speaker 3: low sugar, says milk and cereal. I would probably assume

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Speaker 3: that there's some added sort of calcium or something in there.

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Speaker 3: If I just took it on front of pack marketing alone,

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Speaker 3: I honestly would probably say that that is a healthy

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Speaker 3: product that I think a lot of parents would give

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Speaker 3: to their children. I honestly believe that, and I think

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Speaker 3: that's who is supporting this and buying these products, and

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Speaker 3: that's probably why it's really lasted so long.

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Speaker 2: And that's why it's misleading.

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Speaker 1: Yeah, it's misleading, and that's and doing the mini packs

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Speaker 1: is terrible because it encourages parents to buy those for kids.

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Speaker 1: As soon as you see minis, that's what people pack

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Speaker 1: in lunchboxes and for kids for snacks. And you're absolutely

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Speaker 1: right if you're marketing or positioning as a breakfast item,

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Speaker 1: you would assume a certain level of calcium in or

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Speaker 1: dairy bad. Now, at least if you're formulating a product

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Speaker 1: like that, adds some fortify it, puts some begrit vitaminsz in,

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Speaker 1: put some extra dietary fiber in, puts add some calcium

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Speaker 1: to it, and then from annutrition perspective, we could model

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Speaker 1: with that and potentially use it for fussy eaters to

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Speaker 1: tick some nutrient boxes.

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Speaker 2: But it's not even fortified.

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Speaker 1: So to me, it's like, you know, not only are

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Speaker 1: you positioning in a breakfast space, but you're not providing

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Speaker 1: some of the key nutrients we would expect with breakfast

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Speaker 1: and then you're not even bothering to fortify it a bit.

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Speaker 1: So yeah, I really sort of struggle with it how

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Speaker 1: it survives here in general, and certainly, you know, I

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Speaker 1: often see little kids at the park, you know, with

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Speaker 1: plain milk type biscuits because I think, I don't know

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Speaker 1: where that comes from either, but I guess if the

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Speaker 1: biscuit's got milk in the title, you know, you could

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Speaker 1: be forgiven for thinking.

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Speaker 2: It's a source of dairy.

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Speaker 1: So you know, you can see how busy parents so

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Speaker 1: trying to make good choices, and they see that and

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Speaker 1: they think, oh, well, that's going to be better than

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Speaker 1: you know, a sweet biscuit or a chocolate nut thing,

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Speaker 1: you know, so they grab it. But yeah, that's why

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Speaker 1: I wanted to cover them today because I thought it's

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Speaker 1: a really interesting product to discuss for those reasons.

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Speaker 3: Maybe they're meant to be drunk with a glass of milk, right,

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Speaker 3: because then at least you'd be getting little bit more

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Speaker 3: calcium and a little bit more protein than there as well.

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Speaker 1: Maybe.

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Speaker 3: Yeah, I mean overall, I think it's definitely it's not

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Speaker 3: a total red light for me, but it's definitely a

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Speaker 3: green light either. I'd call it sort of orange. I'd

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Speaker 3: think have with caution and for the right type of person. Maybe,

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Speaker 3: I think definitely having it with a glass of milk

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Speaker 3: would boost up the nutrition of that product, particularly using

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Speaker 3: it as breakfast.

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Speaker 1: If you did it, if you had it with a

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Speaker 1: glass of milk, you're closer to three hundred cow You're

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Speaker 1: getting fourteen grams of protein depending on that. If you're

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Speaker 1: having full creep milk, that you're getting twenty grams of fat,

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Speaker 1: but then you're adding you know, you're getting close to

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Speaker 1: fifty grams of carb there, which is an insignificant for

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Speaker 1: children or adults, you know, So I yeah, I really

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Speaker 1: struggle to place it. And as I said, I certainly

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Speaker 1: don't use it, but there's a lot of them. So

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Speaker 1: as I said, it's hard in supermarkets. So it's why

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Speaker 1: we do this segment, just to try and wade through

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Speaker 1: the rubbish that can be out there or just the

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Speaker 1: confusion that can be out there for busy people. So

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Speaker 1: the other one I've chosen is Uncle Toby's Breakfast Bake. Now,

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Speaker 1: I actually did some work with this product when it

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Speaker 1: launched a few years ago, and I'll share wine at

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Speaker 1: a second, because it's probably not something I would do

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Speaker 1: as much now, but i'll share why I did it

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Speaker 1: at the time. So it's six doors fifty for six

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Speaker 1: so straight away lea, and that to me suggests it's

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Speaker 1: higher quality because inevitably in supermarket, if it's relatively cheat

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Speaker 1: you put inexpensive, it's probably not as high quality. You

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Speaker 1: do pay more for higher quality food. I just saw

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Speaker 1: strawberries at ten dollars a pun, which kind of sums

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Speaker 1: it up. So this is in the breakfast section though

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Speaker 1: these Uncle Tobey's under the oats ranges in the breakfast

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Speaker 1: section at rate, it's got four and a half health

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Speaker 1: Star rating. Now we've spoken about the pros and cons

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Speaker 1: of that before, but it is rated relatively high based

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Speaker 1: on the overall profile a service sixty five grams, so

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Speaker 1: it's a heavy bar. It's quite substantial, and calories reflect that.

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Speaker 1: You know, it's almost three hundred calories per bar, so

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Speaker 1: it's got some serious weight to it for busy, potentially

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Speaker 1: active people who need a good energy hit in the morning.

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Speaker 1: Our protein is not overly high, close to six grams

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Speaker 1: per serve. The fat is ten point two grams, again

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Speaker 1: not insignificant, but the saturated fat's very low, suggesting that

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Speaker 1: the fats are coming from better sources, and we'll take

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Speaker 1: a closer look at that in a second. Similar amount

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Speaker 1: of car hydrate of the BEL better at thirty three

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Speaker 1: point eight and seven point five grams of sugar at

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Speaker 1: eight percent, so not insignificant.

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Speaker 2: Again.

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Speaker 1: Seven point four grams dietary fiber though, so just over

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Speaker 1: twice what you're getting in the BEL beta range and

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Speaker 1: much lower sodium coming in. It's just fifty so it contains.

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Speaker 1: When I'm looking whole grain oats fifty three percent, so

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Speaker 1: half of it's got an oat base. Next ingredients glucose,

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Speaker 1: so I get an added sugar chickar root fiber. Now

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Speaker 1: we'll talk about that in the second because we've both

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Speaker 1: got thoughts on it. To get that fiber content up. Sunflour, oil, honey,

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Speaker 1: five percent roasted almond, so there is a nut proportion

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Speaker 1: to it, which is where they're getting some of those

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Speaker 1: good fats from second source of sugar and brown sugar

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Speaker 1: almond meal get improving the fat ratio. Actually, that's the

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Speaker 1: third source of added sugar. Let's go glucose, honey and

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Speaker 1: then brown sugar blcerine just to bind it a little bit.

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Speaker 1: Tapioca starch another source of added sugar, wheat protein mineral,

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Speaker 1: so adding some calcium to that, even though they haven't

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Speaker 1: listed calcium on the label, which is interesting. Flavor a

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Speaker 1: mulsifier eyed ized sole mineralssault. It's very low amounts given

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Speaker 1: the overall sodium. So is this one that much better?

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Speaker 2: Now?

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Speaker 1: At the time I did this, it was because it

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Speaker 1: was marketed to kids who didn't eat breakfast as a

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Speaker 1: better alternative based on the whole greater content. Now I

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Speaker 1: did it. At the time, it was two or three

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Speaker 1: years ago. I probably wouldn't do it now because as

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Speaker 1: I've got a bit older and doing a lot more

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Speaker 1: of this stuff, I have to be a lot stricter.

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Speaker 1: But I did do it at the time because for

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Speaker 1: non breakfast eaters, I would argue that this is slightly better,

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Speaker 1: but is it gold standard? No, And as I said,

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Speaker 1: I probably wouldn't do it again now. But nutritionally it

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Speaker 1: is better than the bell beta biscuit, I believe. But

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Speaker 1: the only people that I would now prescribe this too

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Speaker 1: is probably my busy active teens and young athletes who

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Speaker 1: need a good amount of energy in the morning and

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Speaker 1: can get away with that kind of added sugar in

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Speaker 1: the diet. So yeah, I sort of would give it.

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Speaker 1: Say I'd give the Belveta four or five out of ten,

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Speaker 1: and I'd give this probably seven.

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Speaker 2: I don't know, what, do you think?

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Speaker 3: Maybe low, only because I know that a lot of

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Speaker 3: my breakfast eaters, like, if you're going to be someone

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Speaker 3: that eats breakfast, they're hungry, and this is not a

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Speaker 3: volume dense food. This is not something where I mean,

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Speaker 3: I could probably eat this bake or this bar, whatever

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Speaker 3: you want to call it, into a three mouthfuls like

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Speaker 3: it's not a large amount of food. Yes, So for me,

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Speaker 3: just from a fat loss perspective, this isn't ideal because

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Speaker 3: I think people will just feel hungry or just that

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Speaker 3: mind you know how you need a good portion of

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Speaker 3: food in front of your eyes, need to see a

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Speaker 3: good portion of food to even feel full to begin with,

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Speaker 3: if that makes sense, Like you want to feel like

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Speaker 3: you're eating a decent amount of food, and when you're

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Speaker 3: just munching on something that's basically musically bar for breakfast,

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Speaker 3: I just wouldn't feel satisfied. I'd probably be looking for

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Speaker 3: something within an hour. That's me personally, and I know

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Speaker 3: a lot of my clients are the same. We really

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Speaker 3: work in building volume, dense meals for them. So I

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Speaker 3: think the right type of person, as you said, someone

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Speaker 3: who's super busy or maybe doesn't eat breakfast but probably should,

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Speaker 3: you know, the person that tends to skip breakfast because

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Speaker 3: they're so busy, but then over east later on, perhaps

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Speaker 3: this is something for them. So definitely the ingredient list

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Speaker 3: is a bit better. The amount of fiber in there,

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Speaker 3: some of that coming from the rolled oach, a large

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Speaker 3: bulk that's also coming from the chickery root fiber. We

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Speaker 3: don't tolerate that very well, Susie and I together. It's

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Speaker 3: in a lot of breakfast products. It's what they used

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Speaker 3: to sort of not artificially, but to add in extra

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Speaker 3: fiber to a lot of breakfast based cereals, protein bars, cereals,

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Speaker 3: that sort of thing. So it makes me very very gassy,

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Speaker 3: and I just don't tolerate.

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Speaker 2: I get terrible.

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Speaker 3: Cramps with it. But if you're wondering why you do

377
00:16:23,120 --> 00:16:26,400
Speaker 3: struggle with a lot of these bars and cereal based products,

378
00:16:26,520 --> 00:16:28,360
Speaker 3: take a look at the label, because I'm and a

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Speaker 3: lot of my clients actually struggle with chickory root fiber

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Speaker 3: as well. But the interesting thing I saw on the

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Speaker 3: front of pack label, Susie, is that the glacemic index.

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Speaker 3: So this is obviously something that they're marketing at diabetics.

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Speaker 3: So it's got, you know, the equivalent of two slices

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Speaker 3: of better and there. I think two slices of bread

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Speaker 3: with some eggs and a good quality factor and some

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Speaker 3: vegetables as well to slow down the digestion of all

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Speaker 3: of that carbohydrate would be a much better choice if

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Speaker 3: I was a diabetic. This is definitely not something that

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Speaker 3: I would recommend for my diabetics, but of course it's

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Speaker 3: going to be a better option than if you were

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Speaker 3: a diabetic and you had, you know, three of four

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Speaker 3: skops fingers with your copper morning coffee, this would probably.

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Speaker 2: Be a better option.

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Speaker 3: So it's really it's maybe the better of a bad bunch.

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Speaker 3: I don't know. It's not definitely not my favorite type

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Speaker 3: of breakfast option, but I think young teens, busy athletes,

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Speaker 3: people with high requirements, people who are too busy to

398
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Speaker 3: eat anything and just want to munch something quickly to

399
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Speaker 3: get something in to prevent that over eating later on,

400
00:17:20,560 --> 00:17:23,160
Speaker 3: perhaps it could be a good option. But definitely, nutrition

401
00:17:23,359 --> 00:17:26,639
Speaker 3: profile Wiles's absolutely better than the bell beter bars. I

402
00:17:26,640 --> 00:17:27,600
Speaker 3: would definitely say that.

403
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Speaker 1: And you know, when i'd use it, I wouldn't even

404
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Speaker 1: use it for breakfast. I'd use it like as an

405
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Speaker 1: afternoon snack on the go when you need something kind

406
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Speaker 1: of where kids are hungry and they're looking for something.

407
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Speaker 1: It's going to be a million times better than a

408
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Speaker 1: muffin or banana bread or a cake as that more

409
00:17:40,720 --> 00:17:43,280
Speaker 1: sweet addition to a lunchbox. But you know, it's not

410
00:17:43,320 --> 00:17:46,359
Speaker 1: in significant calories. It's pretty much hunch of calories in

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Speaker 1: that bar. It's a meal. So, as I said, now,

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Speaker 1: prescribing it or using it, and to be honest, I

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Speaker 1: wouldn't have recommended this ever. I don't think, you know, aggressively,

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Speaker 1: because I don't do athletes or young kids very often.

415
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Speaker 1: But if I had a tea age, you know, swimmer

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Speaker 1: or rugby player and they were looking for ways to

417
00:18:03,480 --> 00:18:06,560
Speaker 1: get calories in easily, I'd use it then. But because

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Speaker 1: I don't see many of those people, I certainly don't

419
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Speaker 1: prescribe it to any of my women who have that

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Speaker 1: loss and weight losses a goal, and I certainly don't

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Speaker 1: prescribe it to any of my insta and resistant pre

422
00:18:14,840 --> 00:18:18,880
Speaker 1: diabetic women with that carbohydrate load. So yeah, I think

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00:18:18,920 --> 00:18:22,680
Speaker 1: that there's a specific potential market for it, and it's

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Speaker 1: certainly better than Belvita, But I think that it's a

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00:18:25,600 --> 00:18:28,720
Speaker 1: very specific product for that similar up and go group

426
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Speaker 1: who perhaps can process that amount of energy and need

427
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Speaker 1: the calories. But that's certainly not the clients that I'm

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Speaker 1: communicating or seeing in my day to day work.

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Speaker 2: Agreed, pretty harsh and good.

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Speaker 1: I'll breakfast biscuits, but I think sometimes it's better to

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Speaker 1: have it said, you know, Leanne and I are honest

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Speaker 1: and that's why you listen. So any thoughts anything we've

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Speaker 1: mislet us know. But that does bring us to the

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Speaker 1: end of the Nutrition Couch product review for another week.

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Speaker 1: on Sunday for our weekly app drop.

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Speaker 2: Have a great week, Have

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Speaker 3: A good week everyone,