1 00:00:00,280 --> 00:00:03,600 Speaker 1: The humble potato is an Ozzy favorite, but it often 2 00:00:03,640 --> 00:00:05,760 Speaker 1: gets a bit of a beating in diet circles as 3 00:00:05,840 --> 00:00:09,640 Speaker 1: many people still believe that it's fattening. And today we 4 00:00:09,680 --> 00:00:11,920 Speaker 1: are here to tell you that you can actually eat 5 00:00:11,960 --> 00:00:13,680 Speaker 1: your potato, enjoy. 6 00:00:13,400 --> 00:00:15,080 Speaker 2: It, and still be very healthy. 7 00:00:15,600 --> 00:00:15,760 Speaker 3: Hi. 8 00:00:15,840 --> 00:00:18,120 Speaker 1: I'm Sussie Burrel and I'm Leon Wood and as two 9 00:00:18,160 --> 00:00:20,759 Speaker 1: of us jay Is leading dieticians who specialize in evidence 10 00:00:20,800 --> 00:00:22,520 Speaker 1: based nutrition, we bring. 11 00:00:22,320 --> 00:00:23,680 Speaker 2: You the Nutrition Couts Review. 12 00:00:23,880 --> 00:00:26,079 Speaker 1: Are we peach out on new products and old favorites 13 00:00:26,079 --> 00:00:31,680 Speaker 1: you can find in the supermarket? Leanne potatoes in your household? 14 00:00:31,920 --> 00:00:34,040 Speaker 2: Are you big spud lovers stuff there? 15 00:00:34,159 --> 00:00:37,479 Speaker 3: We ask spud lovers up here, I'd say probably potato. 16 00:00:37,640 --> 00:00:40,120 Speaker 3: Out of my three favorite calves, potatoes, rice, past We 17 00:00:40,200 --> 00:00:43,360 Speaker 3: probably do potato first, then rice, than past We're not 18 00:00:43,360 --> 00:00:45,199 Speaker 3: really a big pasta household. We do a lot of 19 00:00:45,240 --> 00:00:46,839 Speaker 3: rice and potato. We do love our potato. 20 00:00:46,920 --> 00:00:51,760 Speaker 1: Yeah, I I'm just thinking potato myself. When you look 21 00:00:51,800 --> 00:00:54,800 Speaker 1: at the Satiety Index of foods, which is foods ranked 22 00:00:54,880 --> 00:00:57,760 Speaker 1: in terms of what is the most filling out there, 23 00:00:57,920 --> 00:00:59,920 Speaker 1: potatoes are one of the most filling. 24 00:00:59,600 --> 00:01:01,360 Speaker 3: Food Yeah, they rank really hard. 25 00:01:01,480 --> 00:01:02,360 Speaker 2: So I often. 26 00:01:02,120 --> 00:01:05,840 Speaker 1: Suggest my clients enjoy a potato, a cooked potato stuff 27 00:01:05,920 --> 00:01:07,840 Speaker 1: because you know how, I don't know if they've got 28 00:01:07,840 --> 00:01:11,319 Speaker 1: these in Brisbane, but in Melbourne they've got spud bars 29 00:01:12,160 --> 00:01:14,200 Speaker 1: and I just love them. So they don't have them 30 00:01:14,200 --> 00:01:16,280 Speaker 1: in Sydney or that I'm familiar with, but basically you 31 00:01:16,319 --> 00:01:18,760 Speaker 1: can go and get like your beautiful potato or sweet 32 00:01:18,760 --> 00:01:22,000 Speaker 1: potato and it's stuffed with like beans and you have 33 00:01:22,040 --> 00:01:25,320 Speaker 1: a Mexican potato or a tuna morning potato, and I 34 00:01:25,400 --> 00:01:28,800 Speaker 1: just think they're such a fantastic filling idea. Now I 35 00:01:28,800 --> 00:01:31,680 Speaker 1: don't cook them a lot, only because it's just not 36 00:01:31,680 --> 00:01:33,480 Speaker 1: something on my repertoire, but I'm a big fan and 37 00:01:33,520 --> 00:01:36,319 Speaker 1: I recommend them frequently for my clients because when you 38 00:01:36,319 --> 00:01:39,880 Speaker 1: look at the overall carbohydrates compared to things like mash 39 00:01:40,000 --> 00:01:44,200 Speaker 1: or fries or rice, you know they're relatively low, which 40 00:01:44,240 --> 00:01:47,360 Speaker 1: is contrary to popular opinion. But of course most people 41 00:01:47,400 --> 00:01:50,120 Speaker 1: eat the potatoes deep fried, and that's where the problem is. 42 00:01:50,160 --> 00:01:51,800 Speaker 1: It's not the poor old potato itself. 43 00:01:51,880 --> 00:01:52,520 Speaker 2: So we do do it. 44 00:01:53,160 --> 00:01:56,120 Speaker 1: But in response to that, in the market, there has 45 00:01:56,160 --> 00:01:58,360 Speaker 1: been a whole range of different potatoes, and you have 46 00:01:58,480 --> 00:02:01,120 Speaker 1: found the range to go through today, So it's a 47 00:02:01,160 --> 00:02:03,240 Speaker 1: really good chat. And we should also say potatoes are 48 00:02:03,240 --> 00:02:06,000 Speaker 1: really cost effective, particularly the moment when food is so expensive. 49 00:02:06,400 --> 00:02:08,680 Speaker 1: So the first one we've got is just a general 50 00:02:08,720 --> 00:02:13,400 Speaker 1: brushed so the brown general brown potatoes, the woolies brushed. 51 00:02:13,440 --> 00:02:17,160 Speaker 1: So two kilos, like two kilos only five dollars fifty 52 00:02:17,480 --> 00:02:20,320 Speaker 1: like that is so cost effective compared to our you 53 00:02:20,360 --> 00:02:22,800 Speaker 1: know what we're seeing out there with the other ranges 54 00:02:22,840 --> 00:02:25,480 Speaker 1: of vegetables at the moment being so very very expensive. 55 00:02:26,160 --> 00:02:29,400 Speaker 1: So I'm just looking at per serve on here, So 56 00:02:29,520 --> 00:02:32,280 Speaker 1: is that saying a serve is fifty grams or one hundred. 57 00:02:32,320 --> 00:02:33,000 Speaker 2: It's just cut off a. 58 00:02:33,000 --> 00:02:35,240 Speaker 3: Little bit on my seventy five grams and a serf. 59 00:02:35,280 --> 00:02:37,880 Speaker 1: And then that's the one hundred per hundred grams there, 60 00:02:37,919 --> 00:02:40,720 Speaker 1: I see. Okay, so the serf. So how if we 61 00:02:40,720 --> 00:02:43,600 Speaker 1: were describing a potato, and like a small potatoes about 62 00:02:43,600 --> 00:02:44,399 Speaker 1: one hundred. 63 00:02:44,120 --> 00:02:46,440 Speaker 3: Yeah, yeah, one hundred and one twenty yeah yeah. 64 00:02:46,240 --> 00:02:48,440 Speaker 1: So a big one of those jumbo potatoes would be 65 00:02:48,520 --> 00:02:51,520 Speaker 1: more like one fifty grams. But what you'll see from 66 00:02:51,520 --> 00:02:54,120 Speaker 1: these numbers at seventy five grams pretty low. So it's 67 00:02:54,120 --> 00:02:56,560 Speaker 1: seventy five gram potato, which would be a sort of 68 00:02:56,600 --> 00:03:02,880 Speaker 1: three quarter size. It's got only fifty calories, one point 69 00:03:02,919 --> 00:03:06,600 Speaker 1: seven grams of protein, no fat, and just less than 70 00:03:06,720 --> 00:03:10,320 Speaker 1: ten grams of carbohydrate. So what that tells me, Leanne 71 00:03:10,400 --> 00:03:12,720 Speaker 1: is that a big potato has got twenty grams of 72 00:03:12,760 --> 00:03:15,880 Speaker 1: carbohydrate all less. Now, if you keep in mind that 73 00:03:15,960 --> 00:03:19,320 Speaker 1: a cup of cooked rice has got forty five grams, 74 00:03:19,960 --> 00:03:22,400 Speaker 1: a little potato is not the problem here, particularly if 75 00:03:22,440 --> 00:03:24,240 Speaker 1: you enjoy it roasted with the jacket on and you're 76 00:03:24,240 --> 00:03:26,839 Speaker 1: getting all the amazing dietary fiber of about two three 77 00:03:26,880 --> 00:03:31,960 Speaker 1: grams per serve. So that is my basic description of 78 00:03:31,960 --> 00:03:35,600 Speaker 1: why there's nothing wrong with potato. It's actually reasonably light overall, 79 00:03:35,680 --> 00:03:36,040 Speaker 1: isn't it. 80 00:03:36,280 --> 00:03:38,400 Speaker 3: I love potatoes and fun fact, if you cook and 81 00:03:38,440 --> 00:03:40,520 Speaker 3: cool it so you you know, you roast some potatoes, 82 00:03:40,520 --> 00:03:41,760 Speaker 3: I'll put them in the fridge over an art and 83 00:03:41,800 --> 00:03:43,600 Speaker 3: use them in a salad the next day, you're getting 84 00:03:43,600 --> 00:03:46,120 Speaker 3: this beautiful resistance starch which feeds a good back to 85 00:03:46,120 --> 00:03:48,280 Speaker 3: you in your gut. So cooked and coot potatoes one 86 00:03:48,280 --> 00:03:50,160 Speaker 3: of my favorite things to add to salad sousi because 87 00:03:50,160 --> 00:03:52,600 Speaker 3: it's all for your gut health. But yeah, there's nothing 88 00:03:52,600 --> 00:03:55,040 Speaker 3: wrong with potatoes. And they're really villified in the media 89 00:03:55,160 --> 00:03:57,160 Speaker 3: or you really people think, oh, you can't eat white potato, 90 00:03:57,240 --> 00:03:59,600 Speaker 3: you have to have sweet potato. I don't really love 91 00:03:59,600 --> 00:04:02,120 Speaker 3: sleeper had of sussium all for the white potato. I mean, 92 00:04:02,160 --> 00:04:04,120 Speaker 3: I ate so much dietary fiber in my diet, and 93 00:04:04,240 --> 00:04:06,080 Speaker 3: you know, the GEI of my whole diet is quite low, 94 00:04:06,200 --> 00:04:08,840 Speaker 3: so I don't really even fuss about a sweet potato. 95 00:04:08,840 --> 00:04:11,120 Speaker 3: I'd much rather have a humble white potato for me. 96 00:04:11,160 --> 00:04:13,360 Speaker 3: It's it's a superfood. I absolutely love them. They're really 97 00:04:13,400 --> 00:04:15,680 Speaker 3: high in fiber. But even per hundred grams if we 98 00:04:15,720 --> 00:04:17,920 Speaker 3: compare them so because I'm just looking at the other 99 00:04:17,920 --> 00:04:20,080 Speaker 3: two products and we have the serving size is different. 100 00:04:20,360 --> 00:04:22,960 Speaker 3: So the serving size per one hundred grams two eighty 101 00:04:23,000 --> 00:04:25,359 Speaker 3: one killer jeels, two point three grams of protein and 102 00:04:25,440 --> 00:04:29,159 Speaker 3: nearly thirteen grams of carbohydrates. It's still wonderful even one 103 00:04:29,240 --> 00:04:31,520 Speaker 3: hundred grams, because that's serving size at seventy five grams 104 00:04:31,560 --> 00:04:33,840 Speaker 3: is quite low. Like I definitely wouldn't have any seventy 105 00:04:33,839 --> 00:04:35,520 Speaker 3: five grams of potato. Io'd have a bit more. 106 00:04:35,600 --> 00:04:38,120 Speaker 1: And I think the key thing nutratally, we know potatoes 107 00:04:38,160 --> 00:04:40,960 Speaker 1: are quite high in vitamin SEA. Actually, even though they're white, 108 00:04:41,000 --> 00:04:42,880 Speaker 1: which is a bit in your movie associate vitamin C 109 00:04:43,000 --> 00:04:46,000 Speaker 1: with brightly colored vegetables and fruits, they're quite high in 110 00:04:46,040 --> 00:04:48,640 Speaker 1: vitamin CEA. But you really, if you can want to 111 00:04:48,720 --> 00:04:51,080 Speaker 1: keep the jacket on, there's a lot of nutrition in 112 00:04:51,080 --> 00:04:53,400 Speaker 1: the jacket. It's going to really promote the full factor. 113 00:04:53,839 --> 00:04:55,240 Speaker 1: And you know it gives a bit of taste and 114 00:04:55,279 --> 00:04:58,320 Speaker 1: texture to the potato. So as soon as you mash 115 00:04:58,400 --> 00:05:00,760 Speaker 1: it and you break down some of those stuff molecules, 116 00:05:00,800 --> 00:05:04,320 Speaker 1: the glycemic index will increase. So if you can enjoy 117 00:05:04,360 --> 00:05:06,080 Speaker 1: it with the skin, even if you are making chips 118 00:05:06,080 --> 00:05:08,120 Speaker 1: for the family, wash them and leave the skin on, 119 00:05:08,200 --> 00:05:10,640 Speaker 1: that's going to be much better for you. Now, the 120 00:05:10,680 --> 00:05:12,920 Speaker 1: second product we're going to look at is interesting because 121 00:05:12,920 --> 00:05:14,840 Speaker 1: people would be aware of this one because a few 122 00:05:14,920 --> 00:05:17,440 Speaker 1: years ago there was some groups in Australia that brought 123 00:05:17,480 --> 00:05:19,800 Speaker 1: out a lighter type of potato. So this is the 124 00:05:19,839 --> 00:05:23,520 Speaker 1: spud light product that you can find easily in coals 125 00:05:23,560 --> 00:05:27,599 Speaker 1: and woolies, and it's got twenty five percent less carbohydrate. 126 00:05:27,640 --> 00:05:31,800 Speaker 1: That's kind of the sales slogan. I've also noticed nowly 127 00:05:31,839 --> 00:05:33,719 Speaker 1: and they've got spud lights and then they've got also 128 00:05:33,800 --> 00:05:37,600 Speaker 1: spud mini, so they've got quite a range. And this 129 00:05:37,680 --> 00:05:40,960 Speaker 1: retail is at five dollars for one point five kilo, 130 00:05:41,040 --> 00:05:45,480 Speaker 1: so it's almost double, no not double, a little bit 131 00:05:45,480 --> 00:05:50,279 Speaker 1: more expensive than the plain potatoes, not overly significantly, and 132 00:05:50,320 --> 00:05:53,159 Speaker 1: they come in the bag. Now they've described as serving 133 00:05:53,160 --> 00:05:55,400 Speaker 1: sizes two hundred and fifty grams. Now I have to 134 00:05:55,480 --> 00:05:58,240 Speaker 1: say that is a lot of potato. It is a 135 00:05:58,279 --> 00:06:00,240 Speaker 1: lot of PTE one hundred and fifty grams, is it 136 00:06:00,279 --> 00:06:03,200 Speaker 1: is a jumbo like certainly most clients I would see 137 00:06:03,240 --> 00:06:05,000 Speaker 1: I wouldn't be suggesting they have that much. I'd be 138 00:06:05,000 --> 00:06:07,239 Speaker 1: sort of going one maybe one fifty for a large 139 00:06:07,240 --> 00:06:10,480 Speaker 1: potato for lunch, for dinner, probably closer to one hundred. 140 00:06:10,560 --> 00:06:12,839 Speaker 1: So I'm going to look at it per hundred grams 141 00:06:12,920 --> 00:06:15,120 Speaker 1: because I think TOE fifty is a massive serve, even 142 00:06:15,120 --> 00:06:18,839 Speaker 1: though it's a lighter version. So it's got compared to 143 00:06:18,839 --> 00:06:22,159 Speaker 1: two eighty one kilodules for the regular potato two hundred 144 00:06:22,160 --> 00:06:26,400 Speaker 1: and eight kilodels, so it's about, you know, not significant, 145 00:06:26,400 --> 00:06:30,680 Speaker 1: about third less of calories in that and as such, 146 00:06:31,120 --> 00:06:33,840 Speaker 1: well not as such, but it's got less protein, which 147 00:06:33,920 --> 00:06:35,680 Speaker 1: must be to do with the way they've grown because 148 00:06:35,720 --> 00:06:37,520 Speaker 1: this is a type of potatoes sort of grown in 149 00:06:37,520 --> 00:06:40,880 Speaker 1: a different way to reduce the overall carbohydrate load. And 150 00:06:40,920 --> 00:06:43,679 Speaker 1: then compared to our other potatoes twelve point nine grams 151 00:06:43,680 --> 00:06:46,039 Speaker 1: of carbohydrate, these have got eight point nine, so just 152 00:06:46,080 --> 00:06:50,440 Speaker 1: a little bit less dietary fiber, similar natural sodium occurring 153 00:06:50,520 --> 00:06:54,080 Speaker 1: very very low. So it's an interesting product because I 154 00:06:54,160 --> 00:06:56,240 Speaker 1: know why they're out there, and I think, if anything, 155 00:06:56,279 --> 00:06:59,400 Speaker 1: they've brought some positive pr to potatoes because we're thinking, oh, 156 00:06:59,440 --> 00:07:02,160 Speaker 1: there's some hell the aversions. But to be honestly, and 157 00:07:02,400 --> 00:07:05,440 Speaker 1: I don't think the carbohydrate loading potatoes is so significant 158 00:07:05,480 --> 00:07:07,400 Speaker 1: that I would be encouraging my clients to have one 159 00:07:07,440 --> 00:07:09,400 Speaker 1: with twenty five percent few of carbohydrate. 160 00:07:10,000 --> 00:07:11,360 Speaker 2: Now I wouldn't. I wouldn't. 161 00:07:11,360 --> 00:07:14,200 Speaker 1: It's an Australian product and Australian company, you know, we always 162 00:07:14,240 --> 00:07:16,560 Speaker 1: want to promote them and support them. I think if 163 00:07:16,560 --> 00:07:18,680 Speaker 1: my clients are choosing to have those potatoes and they 164 00:07:18,800 --> 00:07:21,640 Speaker 1: like them, no problem. But I probably wouldn't go out 165 00:07:21,640 --> 00:07:24,040 Speaker 1: of my way to encourage clients to buy them, because 166 00:07:24,040 --> 00:07:26,680 Speaker 1: I think there's nothing wrong with the good old normal potato. 167 00:07:27,760 --> 00:07:29,640 Speaker 1: I guess the benefit of some of these is that 168 00:07:29,720 --> 00:07:31,680 Speaker 1: as I said, the spud lights do have mini so 169 00:07:31,720 --> 00:07:34,080 Speaker 1: that can be really handy for salads and portion control, 170 00:07:35,360 --> 00:07:37,920 Speaker 1: but I'm pretty happy with a good old normal potato. 171 00:07:38,160 --> 00:07:38,720 Speaker 2: What do you think. 172 00:07:38,800 --> 00:07:41,160 Speaker 3: I agree. I think there's absolutely nothing wrong with the normal, 173 00:07:41,240 --> 00:07:43,760 Speaker 3: you know, humble word potato. I think it's wonderful. But 174 00:07:43,840 --> 00:07:46,680 Speaker 3: the third product I have chosen, SUSI, is one of 175 00:07:46,720 --> 00:07:49,000 Speaker 3: my favorites, and these ones I do recommend quite a 176 00:07:49,040 --> 00:07:50,920 Speaker 3: lot of my clients because I work with a volume 177 00:07:50,920 --> 00:07:53,080 Speaker 3: based eating approach for fat loss for my clients, so 178 00:07:53,080 --> 00:07:55,000 Speaker 3: they're eating lots of food, they're feeling nice and full, 179 00:07:55,240 --> 00:07:57,160 Speaker 3: so for me, the calories matter in the safe so 180 00:07:57,160 --> 00:08:00,240 Speaker 3: they get to eat more potato for less calories. I 181 00:08:00,280 --> 00:08:02,720 Speaker 3: actually do recommend the third product that we have chosen, 182 00:08:02,760 --> 00:08:04,880 Speaker 3: But you're right, I don't think between the spud light 183 00:08:04,960 --> 00:08:07,560 Speaker 3: and the normal potato there's that much of a difference. 184 00:08:07,680 --> 00:08:09,920 Speaker 3: Maybe if you're on quite a tight energy budget, it 185 00:08:09,960 --> 00:08:12,280 Speaker 3: does allow you to eat a little bit more, but 186 00:08:12,320 --> 00:08:14,320 Speaker 3: it's not you know, it's not too significant. But I 187 00:08:14,360 --> 00:08:16,040 Speaker 3: do think our third products is if you want to 188 00:08:16,040 --> 00:08:18,200 Speaker 3: talk us through that, this is one that I recommended 189 00:08:18,200 --> 00:08:21,040 Speaker 3: and I eat myself because I really do enjoy eating 190 00:08:21,120 --> 00:08:22,400 Speaker 3: lots more potato. Put it that way. 191 00:08:22,960 --> 00:08:25,040 Speaker 1: Yeah, and this is interesting actually for someone who doesn't 192 00:08:25,040 --> 00:08:27,360 Speaker 1: know a huge amount of about potatoes. So these are 193 00:08:27,400 --> 00:08:30,720 Speaker 1: the Coals Baby Charisma potatoes in the packets, and I 194 00:08:30,800 --> 00:08:33,200 Speaker 1: have to say, actually, when you go to buy to 195 00:08:33,240 --> 00:08:36,040 Speaker 1: buy potatoes because they can be so messy. I do 196 00:08:36,160 --> 00:08:38,520 Speaker 1: like these packets that they have in Coals because they're 197 00:08:38,559 --> 00:08:41,600 Speaker 1: really clean and easy to buy, which has nothing to 198 00:08:41,600 --> 00:08:44,880 Speaker 1: do with the nutrition. Of course, good price point, you know, 199 00:08:44,920 --> 00:08:48,960 Speaker 1: three dollars eighty per kilo. I have a little bit 200 00:08:49,000 --> 00:08:51,560 Speaker 1: more expensive actually because there are a bit more expensive 201 00:08:51,600 --> 00:08:54,400 Speaker 1: than the other two. So the first one was two 202 00:08:54,400 --> 00:08:58,520 Speaker 1: seventy five perkilo for the normal brush potatoes, three thirty 203 00:08:58,559 --> 00:09:00,520 Speaker 1: three for the spud Lights. And these ones are a 204 00:09:00,520 --> 00:09:03,640 Speaker 1: little bit more expensive at three eighty per kilo, so 205 00:09:04,160 --> 00:09:06,520 Speaker 1: not blowing the budget, but a little bit more expensive. 206 00:09:06,760 --> 00:09:12,000 Speaker 1: Australian grown which is important and certified low GI by 207 00:09:12,040 --> 00:09:16,840 Speaker 1: the Australian Glycimic Index Foundation. And they also got similar 208 00:09:16,960 --> 00:09:19,720 Speaker 1: to the spud Light, twenty percent five percent fewer carbs. 209 00:09:20,160 --> 00:09:22,160 Speaker 1: So if we look at the calories as you've described, 210 00:09:22,200 --> 00:09:24,559 Speaker 1: they've got just forty five calories per hundred grams or 211 00:09:24,559 --> 00:09:27,120 Speaker 1: one hundred and ninety kilodels, so that is less than 212 00:09:27,160 --> 00:09:29,840 Speaker 1: the other two varieties, two point five grams of protein, 213 00:09:29,880 --> 00:09:32,240 Speaker 1: which is actually more than the other two varieties, and 214 00:09:32,280 --> 00:09:34,920 Speaker 1: then ten point three grams of carbohydrate, which is a 215 00:09:34,960 --> 00:09:38,000 Speaker 1: really nice It's slightly higher than the spud light, but 216 00:09:38,040 --> 00:09:40,920 Speaker 1: nothing significant, and it's sort of sitting in the middle. 217 00:09:40,960 --> 00:09:43,800 Speaker 1: But I guess the mix is that they've got both 218 00:09:43,840 --> 00:09:47,600 Speaker 1: the low GI carbohydrates and have been grown to have that. 219 00:09:47,880 --> 00:09:49,600 Speaker 1: But I think the other thing is in terms of 220 00:09:49,600 --> 00:09:52,640 Speaker 1: taste and flavor, Charismas are known for their creamy taste. 221 00:09:52,679 --> 00:09:55,120 Speaker 1: They've got a very nice taste and texture, which is 222 00:09:55,120 --> 00:09:56,839 Speaker 1: perhaps why you like them, Is that right? 223 00:09:56,920 --> 00:09:59,160 Speaker 3: Definitely, Yeah, I actually really love boasting them as well. 224 00:09:59,280 --> 00:10:01,320 Speaker 3: But I love these because, you know, per hundred gram 225 00:10:01,440 --> 00:10:04,840 Speaker 3: so comparing like to like, we've got less calories, less carbohydrates, 226 00:10:04,880 --> 00:10:07,199 Speaker 3: we've got more dietary fiber, and we've got more protein 227 00:10:07,280 --> 00:10:09,679 Speaker 3: as well, so and you know, for our diabetics, are 228 00:10:09,679 --> 00:10:12,200 Speaker 3: actually a really wonderful choice as well. So I really 229 00:10:12,200 --> 00:10:13,880 Speaker 3: like them. I think they're quite tasty. They do really 230 00:10:13,920 --> 00:10:15,640 Speaker 3: well if you're roasting them up and throwing them into 231 00:10:15,640 --> 00:10:17,240 Speaker 3: a salad. The next day if you're just going to 232 00:10:17,280 --> 00:10:19,040 Speaker 3: have them. I mean, they're not really in their jackets. 233 00:10:19,040 --> 00:10:21,160 Speaker 3: They're not like their brush potatoes that are coven and dirt. 234 00:10:21,200 --> 00:10:23,240 Speaker 3: They're you know, you don't really even have to wash them. Really, 235 00:10:23,240 --> 00:10:25,520 Speaker 3: they're sort of you know, they're pretty clean skinned because 236 00:10:25,520 --> 00:10:27,640 Speaker 3: I think they're just grown that way. So I really 237 00:10:27,679 --> 00:10:29,520 Speaker 3: like to just have them as normal roast potatoes. I 238 00:10:29,559 --> 00:10:31,200 Speaker 3: just chop them up into little pieces, throw them in 239 00:10:31,200 --> 00:10:33,320 Speaker 3: the air fryer. They're quite small though, so they don't 240 00:10:33,320 --> 00:10:35,640 Speaker 3: do really well in terms of like chippies or wedges, 241 00:10:35,760 --> 00:10:37,400 Speaker 3: but they do really well just going to dice them 242 00:10:37,440 --> 00:10:38,959 Speaker 3: up and throw them in the air fryer or use 243 00:10:38,960 --> 00:10:40,720 Speaker 3: them as a little bit of sort of chopped potato 244 00:10:40,800 --> 00:10:42,360 Speaker 3: into a salad the next day. That's how I love 245 00:10:42,400 --> 00:10:44,120 Speaker 3: to use them, like cooked in cool potato and my 246 00:10:44,240 --> 00:10:45,079 Speaker 3: salad for my gut health. 247 00:10:45,200 --> 00:10:45,920 Speaker 2: Yeah, that's a good tip. 248 00:10:45,920 --> 00:10:48,200 Speaker 1: It's always go when someone's actually use them, because I 249 00:10:48,240 --> 00:10:50,520 Speaker 1: think if I was summarizing the way that I would 250 00:10:50,600 --> 00:10:54,839 Speaker 1: use potatoes smartly as part of a routine, part of 251 00:10:55,120 --> 00:10:57,240 Speaker 1: a weekly meal plant. As I said, I love them 252 00:10:57,360 --> 00:11:00,440 Speaker 1: stuffed for lunches, whether it's cottage cheese, I love them 253 00:11:00,440 --> 00:11:03,800 Speaker 1: with red salmon, tuna, leftover mince or a bean dish 254 00:11:03,840 --> 00:11:06,720 Speaker 1: and then having that heated up, stuffed, and then with 255 00:11:06,800 --> 00:11:08,440 Speaker 1: a big salad on the side. It's one of the 256 00:11:08,440 --> 00:11:11,720 Speaker 1: most filling lunch choices you can have. And then I 257 00:11:11,760 --> 00:11:16,000 Speaker 1: think if you love things like mashed potato, because those 258 00:11:16,040 --> 00:11:19,680 Speaker 1: Charisma potatoes mash so beautifully because they are creamy, you 259 00:11:19,679 --> 00:11:22,280 Speaker 1: could easily mash them with pre cook them, leave the 260 00:11:22,280 --> 00:11:25,400 Speaker 1: skin on, mash them, and then mix it with pumpkin, zucchini, 261 00:11:25,520 --> 00:11:28,560 Speaker 1: onion and some extra version olive oil, and you would 262 00:11:28,559 --> 00:11:32,480 Speaker 1: have the most delicious mash with very little carbohydrate loads 263 00:11:32,480 --> 00:11:34,840 Speaker 1: of vegetables. So you're getting all the taste and flavor 264 00:11:34,840 --> 00:11:37,959 Speaker 1: and texture of the potato, but you're also overall reducing 265 00:11:37,960 --> 00:11:41,360 Speaker 1: the carbohydrate load and still having a delicious mash. So, 266 00:11:41,880 --> 00:11:44,160 Speaker 1: you know, really versatile and at this point in time, 267 00:11:44,200 --> 00:11:48,840 Speaker 1: really cost effective way to use a vegetable product in 268 00:11:48,880 --> 00:11:52,480 Speaker 1: your weekly grocery budget while still enjoying your carbohydrates and 269 00:11:52,520 --> 00:11:54,600 Speaker 1: the taste and the texture and the full factor that 270 00:11:54,640 --> 00:11:58,720 Speaker 1: they offer, but absolutely keeping the carbohydrates controlled. So just 271 00:11:58,960 --> 00:12:02,559 Speaker 1: to reiterate why we have no issue with potato. If 272 00:12:02,559 --> 00:12:06,480 Speaker 1: you have a cup of carbohydrate. If it's rice, pasta quinoir, 273 00:12:07,040 --> 00:12:09,520 Speaker 1: you're looking at at least thirty, if not closer to 274 00:12:09,559 --> 00:12:13,360 Speaker 1: forty to fifty grams of carbohydrate per single cup cooked. 275 00:12:13,400 --> 00:12:15,480 Speaker 1: And keep in mind that with pasta people will often 276 00:12:15,520 --> 00:12:19,440 Speaker 1: have double that easily. Now this potato, one potato at 277 00:12:19,440 --> 00:12:22,360 Speaker 1: one hundred gram sort of a reasonably sized potato has 278 00:12:22,400 --> 00:12:25,679 Speaker 1: got a ten you know, a third a quarter of 279 00:12:25,679 --> 00:12:28,800 Speaker 1: that amount of carbohydrate in an entire potato. So the 280 00:12:28,880 --> 00:12:32,040 Speaker 1: message is there is absolutely nothing wrong with potatoes in general. 281 00:12:32,640 --> 00:12:34,640 Speaker 1: If you're looking for weight control or fat loss, I'd 282 00:12:34,640 --> 00:12:37,000 Speaker 1: probably keep an eye on the size. If you're looking 283 00:12:37,000 --> 00:12:40,120 Speaker 1: at blood glucose control and happy to spend a little 284 00:12:40,120 --> 00:12:43,200 Speaker 1: bit more. The baby charismas have some benefit to them, 285 00:12:43,720 --> 00:12:45,520 Speaker 1: but in general, you can't go wrong with it. A 286 00:12:45,600 --> 00:12:47,920 Speaker 1: spat and just keep your portions controlled and you'll be 287 00:12:47,920 --> 00:12:50,400 Speaker 1: on the right truck. It's a whole natural food and 288 00:12:50,440 --> 00:12:53,360 Speaker 1: it's officially one of the most satisfying, filling foods that 289 00:12:53,400 --> 00:12:53,920 Speaker 1: you can eat. 290 00:12:53,960 --> 00:12:54,200 Speaker 2: Now. 291 00:12:54,400 --> 00:12:56,040 Speaker 1: As I said, where it goes wrong is where we 292 00:12:56,080 --> 00:12:58,600 Speaker 1: deep fry them, get rid of all their dietary fiber, 293 00:12:58,640 --> 00:13:00,920 Speaker 1: and serve them with lashings of oil. That's the problem 294 00:13:00,960 --> 00:13:04,120 Speaker 1: with potatoes. It's not the jacket spud on your plate. 295 00:13:04,320 --> 00:13:06,880 Speaker 3: Yeah, deep by them seven with sour cream, bacon, topped 296 00:13:06,880 --> 00:13:08,960 Speaker 3: them with some fries, drowned and ketchup. 297 00:13:09,280 --> 00:13:11,720 Speaker 1: When I was young, left school, I used to work 298 00:13:11,720 --> 00:13:14,040 Speaker 1: at Sizzler. Is anyone listening who remembers Sizzler or you 299 00:13:14,040 --> 00:13:16,640 Speaker 1: can Eat Buffet And one of their menu items was 300 00:13:16,640 --> 00:13:20,080 Speaker 1: the stuffed potato and it was like enormous and that's 301 00:13:20,160 --> 00:13:22,360 Speaker 1: everything it had in it. It would have been about 302 00:13:22,360 --> 00:13:24,760 Speaker 1: eight hundred calories, I reckon. So indeed, that's not the 303 00:13:24,800 --> 00:13:28,000 Speaker 1: way to have potatoes. You want a small potato enjoyed, 304 00:13:28,720 --> 00:13:30,280 Speaker 1: roasted with the jacket on, and you'll be on the 305 00:13:30,320 --> 00:13:30,760 Speaker 1: right track. 306 00:13:30,800 --> 00:13:32,880 Speaker 3: Absolutely. And I want to point out, Suzi that those 307 00:13:32,920 --> 00:13:35,559 Speaker 3: baby Chris potatoes are actually only found in coals. The 308 00:13:35,640 --> 00:13:37,920 Speaker 3: actually don't stock them in wolas, whereas the middle one 309 00:13:37,960 --> 00:13:39,840 Speaker 3: we talked about, the spud lights are found in both 310 00:13:39,880 --> 00:13:42,240 Speaker 3: of them. And all three products today that we went through, 311 00:13:42,240 --> 00:13:45,280 Speaker 3: the woolst brush potato, the spud lights and also the 312 00:13:45,720 --> 00:13:48,600 Speaker 3: coals baby Kruism potatoes, all three are actually grown in 313 00:13:48,640 --> 00:13:51,280 Speaker 3: Australia as well, which I think is really important, particularly 314 00:13:51,280 --> 00:13:53,559 Speaker 3: at the moment when the cost of things are so expensive, 315 00:13:53,760 --> 00:13:56,319 Speaker 3: getting sort of local and home grown is really important. 316 00:13:56,360 --> 00:13:59,000 Speaker 3: So we actually think that all three of these options 317 00:13:59,000 --> 00:14:01,839 Speaker 3: that we've reviewed here wonderful. But if you are someone 318 00:14:01,840 --> 00:14:04,640 Speaker 3: who maybe has insulin resistance or as a diabetic, perhaps 319 00:14:04,679 --> 00:14:07,320 Speaker 3: the last option is you know, could have some health 320 00:14:07,360 --> 00:14:09,800 Speaker 3: benefits for you. But actually all three of these products, 321 00:14:09,800 --> 00:14:11,840 Speaker 3: I think, probably for the first time ever, Suzie get 322 00:14:11,840 --> 00:14:14,320 Speaker 3: the green light and the thumbs up from the Nutrition Couch. 323 00:14:14,240 --> 00:14:15,480 Speaker 2: Very well said I like it. 324 00:14:15,640 --> 00:14:17,480 Speaker 1: And the other thing we will also say is that 325 00:14:17,520 --> 00:14:20,600 Speaker 1: none of these product segments are sponsored. If we ever 326 00:14:20,720 --> 00:14:24,320 Speaker 1: do do a sponsored review, it will be very clear, 327 00:14:24,440 --> 00:14:26,760 Speaker 1: so we're not being paid to endorse any of these products. 328 00:14:26,760 --> 00:14:29,400 Speaker 1: This is leand and A's independent opinion on these products. 329 00:14:29,520 --> 00:14:30,960 Speaker 1: And as I said, if we ever do do a 330 00:14:31,000 --> 00:14:35,520 Speaker 1: sponsorship of a product review, will be very clear to 331 00:14:35,560 --> 00:14:37,640 Speaker 1: say that. All right, Well, that brings us to the 332 00:14:37,720 --> 00:14:40,120 Speaker 1: end of the Nutrition Couch product review. 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