1 00:00:00,240 --> 00:00:03,559 Speaker 1: The humble Potato is an Ozzy favorite, but it often 2 00:00:03,600 --> 00:00:05,720 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 00:00:11,920 --> 00:00:15,040 Speaker 1: your potato, enjoy it, and still be very healthy. 6 00:00:15,600 --> 00:00:17,880 Speaker 2: Hi. I'm Sussy Barrel and I'm Leon Wood. 7 00:00:17,720 --> 00:00:19,720 Speaker 1: And as tour of us Jay is leading dieticians who 8 00:00:19,720 --> 00:00:22,919 Speaker 1: specialize in evidence based nutrition. We bring you the Nutrition 9 00:00:23,040 --> 00:00:25,400 Speaker 1: Couch Review a week each out on new products and 10 00:00:25,440 --> 00:00:30,040 Speaker 1: old favorites you can find in the supermarket leanne potatoes 11 00:00:30,240 --> 00:00:34,000 Speaker 1: in your household? Are you big spud lovers up there? 12 00:00:34,120 --> 00:00:37,519 Speaker 2: We ask spud lovers up here, I'd say probably potato. 13 00:00:37,640 --> 00:00:40,159 Speaker 2: Out of my three favorite calves, potatoes, rice, past We 14 00:00:40,159 --> 00:00:43,320 Speaker 2: probably do potato first, then rice, than past We're not 15 00:00:43,360 --> 00:00:45,159 Speaker 2: really a big pasta household. We do a lot of 16 00:00:45,240 --> 00:00:46,800 Speaker 2: rice and potato. We do love our potato. 17 00:00:46,880 --> 00:00:51,879 Speaker 1: Yeah, I'm just thinking potato myself. When you look at 18 00:00:51,880 --> 00:00:54,960 Speaker 1: the Satiety Index of foods, which is foods ranked in 19 00:00:55,040 --> 00:00:58,440 Speaker 1: terms of what is the most filling out there, potatoes 20 00:00:58,440 --> 00:00:59,880 Speaker 1: are one of the most filling. 21 00:00:59,560 --> 00:01:01,600 Speaker 2: Food Yeah, they rank really hardh So. 22 00:01:01,600 --> 00:01:04,840 Speaker 1: I often suggest my clients enjoy a potato, a cooked 23 00:01:04,880 --> 00:01:07,480 Speaker 1: potato stuff because you know how, I don't know if 24 00:01:07,480 --> 00:01:10,200 Speaker 1: they've got these in Brisbane, but in Melbourne they've got 25 00:01:10,240 --> 00:01:13,920 Speaker 1: spud bars and I just love them. So they don't 26 00:01:13,920 --> 00:01:15,800 Speaker 1: have them in Sydney or that I'm familiar with. But 27 00:01:15,840 --> 00:01:18,120 Speaker 1: basically you can go and get like your beautiful potato 28 00:01:18,360 --> 00:01:21,720 Speaker 1: or sweet potato and it's stuffed with like beans and 29 00:01:21,760 --> 00:01:24,480 Speaker 1: you have a Mexican potato or a tuna morne potato, 30 00:01:25,040 --> 00:01:28,040 Speaker 1: and I just think they're such a fantastic filling idea. 31 00:01:28,160 --> 00:01:31,360 Speaker 1: Now I don't cook them a lot, only because it's 32 00:01:31,400 --> 00:01:33,160 Speaker 1: just not something on my repertoire, but I'm a big 33 00:01:33,200 --> 00:01:35,960 Speaker 1: fan and I recommend them frequently for my clients because 34 00:01:36,000 --> 00:01:39,080 Speaker 1: when you look at the overall carbohydrates compared to things 35 00:01:39,120 --> 00:01:43,720 Speaker 1: like mash or fries or rice, you know they're relatively low, 36 00:01:43,959 --> 00:01:47,039 Speaker 1: which is contrary to popular opinion. But of course most 37 00:01:47,040 --> 00:01:49,640 Speaker 1: people eat the potatoes deep fried, and that's where the 38 00:01:49,640 --> 00:01:51,880 Speaker 1: problem is. It's not the poor old potato itself, so 39 00:01:52,000 --> 00:01:54,840 Speaker 1: we do do it. But in response to that, in 40 00:01:54,880 --> 00:01:57,880 Speaker 1: the market, there has been a whole range of different potatoes, 41 00:01:57,880 --> 00:02:00,680 Speaker 1: and you have found the range to go through today. 42 00:02:00,720 --> 00:02:02,560 Speaker 1: So it's a really good chat. And we should also 43 00:02:02,560 --> 00:02:04,960 Speaker 1: say potatoes are really cost effective, particularly the moment when 44 00:02:05,000 --> 00:02:07,680 Speaker 1: food is so expensive. So the first one we've got 45 00:02:07,720 --> 00:02:12,000 Speaker 1: is just a general brushed so the brown general brown potatoes, 46 00:02:12,480 --> 00:02:16,080 Speaker 1: the Woolies brushed, So two kilos, like two kilos only 47 00:02:16,120 --> 00:02:19,480 Speaker 1: five dollars fifty like that is so cost effective compared 48 00:02:19,520 --> 00:02:21,520 Speaker 1: to our you know what we're seeing out there with 49 00:02:21,919 --> 00:02:24,240 Speaker 1: the other ranges of vegetables at the moment being so 50 00:02:24,440 --> 00:02:28,320 Speaker 1: very very expensive. So I'm just looking at per serve 51 00:02:28,440 --> 00:02:31,480 Speaker 1: on here, So is that saying a serve is fifty 52 00:02:31,480 --> 00:02:32,960 Speaker 1: grams or one hundred? It's just cut off a. 53 00:02:32,960 --> 00:02:35,360 Speaker 2: Little bit on my seventy five grams and a serf. 54 00:02:35,280 --> 00:02:37,880 Speaker 1: And then that's the one hundred per hundred grams there, 55 00:02:37,880 --> 00:02:40,720 Speaker 1: I see. Okay, so the surf. So how if we 56 00:02:40,720 --> 00:02:43,560 Speaker 1: were describing a potato, and like a small potatoes about 57 00:02:43,600 --> 00:02:44,320 Speaker 1: one hundred. 58 00:02:44,120 --> 00:02:46,399 Speaker 2: Yeah yeah, one hundred, one twenty yeah yeah. 59 00:02:46,200 --> 00:02:48,480 Speaker 1: So a big one of those jumbo potatoes would be 60 00:02:48,520 --> 00:02:51,480 Speaker 1: more like one fifty grams. But what you'll see from 61 00:02:51,480 --> 00:02:54,080 Speaker 1: these numbers at seventy five grams pretty low. So it's 62 00:02:54,080 --> 00:02:56,520 Speaker 1: seventy five grand potato, which would be a sort of 63 00:02:56,560 --> 00:03:02,840 Speaker 1: three quarter size. It's got only fifty calories, one point 64 00:03:02,880 --> 00:03:06,600 Speaker 1: seven grams of protein, no fat, and just less than 65 00:03:06,680 --> 00:03:10,280 Speaker 1: ten grams of carbohydrate. So what that tells me, Leanne, 66 00:03:10,360 --> 00:03:12,720 Speaker 1: is that a big potato has got twenty grams of 67 00:03:12,720 --> 00:03:15,840 Speaker 1: carbohydrate all less. Now, if you keep in mind that 68 00:03:15,919 --> 00:03:19,280 Speaker 1: a cup of cooked rice has got forty five grams, 69 00:03:19,919 --> 00:03:22,400 Speaker 1: a little potato is not the problem here, particularly if 70 00:03:22,440 --> 00:03:24,200 Speaker 1: you enjoy it roasted with the jacket on and you're 71 00:03:24,200 --> 00:03:26,799 Speaker 1: getting all the amazing dietary fiber of about two three 72 00:03:26,840 --> 00:03:31,200 Speaker 1: grams per serve. So that is my you know, basic 73 00:03:31,280 --> 00:03:34,120 Speaker 1: description of why there's nothing wrong with potato. It's actually 74 00:03:34,280 --> 00:03:36,120 Speaker 1: reasonably light overall, isn't it. No. 75 00:03:36,240 --> 00:03:38,360 Speaker 2: I love potatoes and fun fact, if you cook and 76 00:03:38,400 --> 00:03:40,480 Speaker 2: cool it so you you know, you roast some potatoes, 77 00:03:40,520 --> 00:03:41,720 Speaker 2: are put them in the fridge over an art and 78 00:03:41,800 --> 00:03:43,560 Speaker 2: use them in a salad. The next day, you're getting 79 00:03:43,600 --> 00:03:46,080 Speaker 2: this beautiful resistance starch which feeds a good back to 80 00:03:46,120 --> 00:03:48,240 Speaker 2: you in your gut. So cooked and coot potatoes one 81 00:03:48,280 --> 00:03:50,160 Speaker 2: of my favorite things to add to salads, SUSI, because 82 00:03:50,160 --> 00:03:52,560 Speaker 2: it's all for your gut health. But yeah, there's nothing 83 00:03:52,560 --> 00:03:54,880 Speaker 2: wrong with potatoes, and they're really villified in the media 84 00:03:55,120 --> 00:03:57,160 Speaker 2: or you really people think, oh, you can't eat white potato, 85 00:03:57,200 --> 00:03:59,560 Speaker 2: you have to have sweet potato. I don't really love 86 00:03:59,600 --> 00:04:01,680 Speaker 2: sleep had of SUSI I'm all for the white potato. 87 00:04:01,920 --> 00:04:04,000 Speaker 2: I mean, I ate so much dietary fiber in my diet, 88 00:04:04,000 --> 00:04:05,600 Speaker 2: and you know, the GEI of my whole diet is 89 00:04:05,640 --> 00:04:08,200 Speaker 2: quite low, so I don't really even fuss about a 90 00:04:08,200 --> 00:04:10,560 Speaker 2: sweet potato. I'd much rather have a humble white potato 91 00:04:10,840 --> 00:04:13,000 Speaker 2: for me. It's it's a super food. I absolutely love them. 92 00:04:13,000 --> 00:04:15,440 Speaker 2: They're really high in fiber. But even per hundred grams 93 00:04:15,440 --> 00:04:17,600 Speaker 2: if we compare them, so because I'm just looking at 94 00:04:17,600 --> 00:04:19,520 Speaker 2: the other two products and we have the serving size 95 00:04:19,600 --> 00:04:22,200 Speaker 2: is different. So the serving size per one hundred grams 96 00:04:22,480 --> 00:04:25,200 Speaker 2: two eighty one killer jeels, two point three grams of protein, 97 00:04:25,240 --> 00:04:29,040 Speaker 2: and nearly thirteen grams of carbohydrates. It's still wonderful even 98 00:04:29,040 --> 00:04:31,159 Speaker 2: one hundred grams, because that's serving size at seventy five 99 00:04:31,200 --> 00:04:33,560 Speaker 2: grams is quite low. Like I definitely wouldn't have any 100 00:04:33,560 --> 00:04:35,480 Speaker 2: seventy five grams of potato. I'd have a bit more. 101 00:04:35,560 --> 00:04:38,120 Speaker 1: And I think the key thing nutritionally, we know potatoes 102 00:04:38,120 --> 00:04:40,880 Speaker 1: are quite high in vitamin SEA. Actually, even though they're white, 103 00:04:40,960 --> 00:04:42,840 Speaker 1: which is a bit in your movie associate vitamin C 104 00:04:43,000 --> 00:04:45,960 Speaker 1: with brightly colored vegetables and fruits, they're quite high in 105 00:04:46,040 --> 00:04:48,640 Speaker 1: vitamin CEA. But you really, if you can want to 106 00:04:48,680 --> 00:04:51,039 Speaker 1: keep the jacket on, there's a lot of nutrition in 107 00:04:51,080 --> 00:04:53,360 Speaker 1: the jacket. It's going to really promote the full factor. 108 00:04:53,800 --> 00:04:55,200 Speaker 1: And you know it gives a bit of taste and 109 00:04:55,279 --> 00:04:58,320 Speaker 1: texture to the potato. So as soon as you mash 110 00:04:58,360 --> 00:05:00,720 Speaker 1: it and you break down some of those stuff molecules, 111 00:05:00,760 --> 00:05:04,320 Speaker 1: the glycemic index will increase. So if you can enjoy 112 00:05:04,320 --> 00:05:06,039 Speaker 1: it with the skin, even if you are making chips 113 00:05:06,040 --> 00:05:08,080 Speaker 1: for the family, wash them and leave the skin on, 114 00:05:08,160 --> 00:05:10,640 Speaker 1: that's going to be much better for you. Now, the 115 00:05:10,680 --> 00:05:12,920 Speaker 1: second product we're going to look at is interesting because 116 00:05:12,920 --> 00:05:14,839 Speaker 1: people would be aware of this one because a few 117 00:05:14,880 --> 00:05:17,400 Speaker 1: years ago there was some groups in Australia that brought 118 00:05:17,440 --> 00:05:19,760 Speaker 1: out a lighter type of potato. So this is the 119 00:05:19,800 --> 00:05:23,520 Speaker 1: spud light product that you can find easily in coals 120 00:05:23,520 --> 00:05:27,520 Speaker 1: and woolies, and it's got twenty five percent less carbohydrate. 121 00:05:27,640 --> 00:05:31,800 Speaker 1: That's kind of the sales slogan. I've also noticed nowly 122 00:05:31,839 --> 00:05:33,680 Speaker 1: and they've got spud lights, and then they've got also 123 00:05:33,760 --> 00:05:37,560 Speaker 1: spud mini, so they've got quite a range. And this 124 00:05:37,680 --> 00:05:40,920 Speaker 1: retail is at five dollars for one point five kilo, 125 00:05:41,040 --> 00:05:45,440 Speaker 1: so it's almost double, no not double, a little bit 126 00:05:45,480 --> 00:05:50,240 Speaker 1: more expensive than the plain potatoes, not overly significantly, and 127 00:05:50,320 --> 00:05:53,119 Speaker 1: they come in the bag. Now they've described as serving 128 00:05:53,160 --> 00:05:55,359 Speaker 1: sizes two hundred and fifty grams. Now I have to 129 00:05:55,440 --> 00:05:57,400 Speaker 1: say that is a lot of potato. 130 00:05:57,920 --> 00:05:58,719 Speaker 2: It is a lot of potato. 131 00:05:58,720 --> 00:06:01,000 Speaker 1: One hundred and fifty grams, is it is a jumbo 132 00:06:01,200 --> 00:06:03,719 Speaker 1: Like certainly most clients I would see, I wouldn't be 133 00:06:03,720 --> 00:06:05,520 Speaker 1: suggesting they have that much. I'd be sort of going 134 00:06:05,560 --> 00:06:08,200 Speaker 1: one maybe one fifty for a large potato for lunch, 135 00:06:08,680 --> 00:06:11,200 Speaker 1: for dinner, probably closer to one hundred. So I'm going 136 00:06:11,279 --> 00:06:13,360 Speaker 1: to look at it per hundred grams because I think 137 00:06:13,440 --> 00:06:15,480 Speaker 1: toe fifty is a massive serve, even though it's a 138 00:06:15,560 --> 00:06:19,440 Speaker 1: lighter version. So it's got compared to two eighty one 139 00:06:19,520 --> 00:06:23,919 Speaker 1: kilodules for the regular potato two hundred and eight kilodels, 140 00:06:23,960 --> 00:06:27,240 Speaker 1: so it's about, you know, not significant, about third less 141 00:06:27,400 --> 00:06:31,880 Speaker 1: of calories in that and as such, well not as such, 142 00:06:31,880 --> 00:06:34,479 Speaker 1: but it's got less protein which must be to do 143 00:06:34,560 --> 00:06:36,320 Speaker 1: with the way they've grown, because this is a type 144 00:06:36,320 --> 00:06:38,240 Speaker 1: of potatoes sort of grown in a different way to 145 00:06:38,279 --> 00:06:41,880 Speaker 1: reduce the overall carbohydrate load. And then compared to our 146 00:06:42,000 --> 00:06:44,719 Speaker 1: other potatoes twelve point nine grams of carbohydrate, these have 147 00:06:44,760 --> 00:06:46,960 Speaker 1: got eight point nine, so just a little bit less 148 00:06:47,440 --> 00:06:52,120 Speaker 1: dietary fiber, similar natural sodium occurring very very low. So 149 00:06:52,440 --> 00:06:55,080 Speaker 1: it's an interesting product because I know why they're out there, 150 00:06:55,120 --> 00:06:57,560 Speaker 1: and I think, if anything, they've brought some positive pr 151 00:06:57,600 --> 00:07:00,760 Speaker 1: to potatoes because we're thinking, oh, there's some hell the aversions. 152 00:07:01,160 --> 00:07:03,720 Speaker 1: But to be honestly, and I don't think the carbohydrate 153 00:07:03,760 --> 00:07:06,440 Speaker 1: loading potatoes is so significant that I would be encouraging 154 00:07:06,440 --> 00:07:09,360 Speaker 1: my clients to have one with twenty five percent fewer carbohydrate. 155 00:07:09,960 --> 00:07:12,400 Speaker 1: Now I wouldn't. I wouldn't. It's an Australian product and 156 00:07:12,400 --> 00:07:14,760 Speaker 1: an Australian company, you know, we always want to promote 157 00:07:14,760 --> 00:07:17,120 Speaker 1: them and support them. I think if my clients are 158 00:07:17,160 --> 00:07:19,640 Speaker 1: choosing to have those potatoes and they like them, no problem. 159 00:07:19,960 --> 00:07:22,200 Speaker 1: But I probably wouldn't go out of my way to 160 00:07:22,360 --> 00:07:24,720 Speaker 1: encourage clients to buy them, because I think there's nothing 161 00:07:24,720 --> 00:07:28,120 Speaker 1: wrong with the good old normal potato. I guess the 162 00:07:28,360 --> 00:07:30,160 Speaker 1: benefit of some of these is that, as I said, 163 00:07:30,160 --> 00:07:32,080 Speaker 1: the spud lights do have mini so that can be 164 00:07:32,120 --> 00:07:36,160 Speaker 1: really handy for salads and portion control. But I'm pretty 165 00:07:36,200 --> 00:07:38,720 Speaker 1: happy with a good old normal potato. What do you think? 166 00:07:38,800 --> 00:07:40,720 Speaker 2: I agree. I think there's absolutely nothing wrong with the 167 00:07:40,800 --> 00:07:43,440 Speaker 2: normal you know, humble word potato. I think it's wonderful. 168 00:07:43,640 --> 00:07:46,520 Speaker 2: But the third product I have chosen, SUSI, is one 169 00:07:46,600 --> 00:07:48,880 Speaker 2: of my favorites, and these ones I do recommend quite 170 00:07:48,920 --> 00:07:50,480 Speaker 2: a lot of my clients because I work with a 171 00:07:50,560 --> 00:07:52,960 Speaker 2: volume based eating approach for fat loss for my clients, 172 00:07:53,000 --> 00:07:54,960 Speaker 2: so they're eating lots of food, they're feeling nice and full, 173 00:07:55,240 --> 00:07:57,120 Speaker 2: so for me, the calories matter in the safe so 174 00:07:57,120 --> 00:08:00,200 Speaker 2: they get to eat more potato for less calories. I 175 00:08:00,240 --> 00:08:02,720 Speaker 2: actually do recommend the third product that we have chosen, 176 00:08:02,760 --> 00:08:04,880 Speaker 2: But you're right, I don't think between the spud light 177 00:08:04,920 --> 00:08:07,520 Speaker 2: and the normal potato there's that much of a difference. 178 00:08:07,680 --> 00:08:09,920 Speaker 2: Maybe if you're in quite a tight energy budget, it 179 00:08:09,920 --> 00:08:12,240 Speaker 2: does allow you to eat a little bit more, but 180 00:08:12,280 --> 00:08:14,280 Speaker 2: it's not you know, it's not too significant. But I 181 00:08:14,320 --> 00:08:16,000 Speaker 2: do think our third products is if you want to 182 00:08:16,000 --> 00:08:18,160 Speaker 2: talk us through that, this is one that I recommended 183 00:08:18,160 --> 00:08:21,040 Speaker 2: and I eat myself because I really do enjoy eating 184 00:08:21,080 --> 00:08:22,360 Speaker 2: lots more potato. Put it that way. 185 00:08:22,920 --> 00:08:25,000 Speaker 1: Yeah, and this is interesting actually for someone who doesn't 186 00:08:25,040 --> 00:08:27,360 Speaker 1: know a huge amount of about potatoes. So these are 187 00:08:27,360 --> 00:08:30,720 Speaker 1: the Coals Baby Charisma potatoes in the packets, and I 188 00:08:30,760 --> 00:08:33,160 Speaker 1: have to say, actually, when you go to buy to 189 00:08:33,200 --> 00:08:36,000 Speaker 1: buy potatoes because they can be so messy. I do 190 00:08:36,160 --> 00:08:38,480 Speaker 1: like these packets that they have in Coals because they're 191 00:08:38,520 --> 00:08:41,559 Speaker 1: really clean and easy to buy, which has nothing to 192 00:08:41,600 --> 00:08:44,840 Speaker 1: do with the nutrition. Of course, good price point, you know, 193 00:08:44,920 --> 00:08:48,960 Speaker 1: three dollars eighty per kilo. I was a little bit 194 00:08:48,960 --> 00:08:51,520 Speaker 1: more expensive actually because there are a bit more expensive 195 00:08:51,559 --> 00:08:54,360 Speaker 1: than the other two. So the first one was two 196 00:08:54,400 --> 00:08:58,520 Speaker 1: seventy five perkilo for the normal brush potatoes, three thirty 197 00:08:58,520 --> 00:09:00,720 Speaker 1: three for the spud lights. These ones are a little 198 00:09:00,720 --> 00:09:04,200 Speaker 1: bit more expensive at three eighty per kilow so not 199 00:09:04,440 --> 00:09:07,440 Speaker 1: blowing the budget, but a little bit more expensive. Australian grown, 200 00:09:07,440 --> 00:09:12,640 Speaker 1: which is important and certified low GI by the Australian 201 00:09:12,720 --> 00:09:17,160 Speaker 1: Glycimic Index Foundation. And they also got similar to the 202 00:09:17,200 --> 00:09:20,400 Speaker 1: spud light, twenty percent five percent fewer carbs. So if 203 00:09:20,440 --> 00:09:22,559 Speaker 1: we look at the calories as you've described, they've got 204 00:09:22,600 --> 00:09:24,920 Speaker 1: just forty five calories per hundred grams or one hundred 205 00:09:24,920 --> 00:09:27,400 Speaker 1: and ninty kilodels, so that is less than the other 206 00:09:27,440 --> 00:09:30,120 Speaker 1: two varieties, two point five grams of protein, which is 207 00:09:30,120 --> 00:09:32,720 Speaker 1: actually more than the other two varieties, and then ten 208 00:09:32,760 --> 00:09:35,560 Speaker 1: point three grams of carbohydrate, which is a really nice 209 00:09:35,720 --> 00:09:38,920 Speaker 1: It's slightly higher than the spud light, but nothing significant, 210 00:09:39,280 --> 00:09:41,160 Speaker 1: and it's sort of sitting in the middle. But I 211 00:09:41,160 --> 00:09:44,200 Speaker 1: guess the mix is that they've got both the low 212 00:09:44,240 --> 00:09:47,960 Speaker 1: GI carbohydrates and have been grown to have that. But 213 00:09:48,040 --> 00:09:49,880 Speaker 1: I think the other thing is in terms of taste 214 00:09:49,960 --> 00:09:52,840 Speaker 1: and flavor, Charismas are known for their creamy taste. They've 215 00:09:52,840 --> 00:09:55,480 Speaker 1: got a very nice taste in texture, which is perhaps 216 00:09:55,480 --> 00:09:56,800 Speaker 1: why you like them, is that right? 217 00:09:56,920 --> 00:09:59,120 Speaker 2: Definitely? Yeah, it really really love boasting them as well. 218 00:09:59,240 --> 00:10:01,400 Speaker 2: But I love these because, you know, per hundred grams, 219 00:10:01,400 --> 00:10:04,840 Speaker 2: so comparing like to like, we've got less calories, less carbohydrates, 220 00:10:04,840 --> 00:10:07,200 Speaker 2: we've got more dietary fiber, and we've got more protein 221 00:10:07,240 --> 00:10:09,640 Speaker 2: as well, so and you know, for our diabetics, are 222 00:10:09,640 --> 00:10:12,160 Speaker 2: actually a really wonderful choice as well. So I really 223 00:10:12,200 --> 00:10:13,920 Speaker 2: like them. I think they're quite tasty. They do really 224 00:10:13,920 --> 00:10:15,600 Speaker 2: well if you're roasting them up and throwing them into 225 00:10:15,600 --> 00:10:17,240 Speaker 2: a salad the next day, if you're just going to 226 00:10:17,240 --> 00:10:19,040 Speaker 2: have them. I mean, they're not really in their jackets. 227 00:10:19,040 --> 00:10:21,160 Speaker 2: They're not like the brushed potatoes that are coven and dirt. 228 00:10:21,160 --> 00:10:23,200 Speaker 2: They're you know, you don't really even have to wash them. Really, 229 00:10:23,200 --> 00:10:25,520 Speaker 2: they're sort of you know, they're pretty clean skinned because 230 00:10:25,520 --> 00:10:27,600 Speaker 2: I think they're just growing that way. So I really 231 00:10:27,640 --> 00:10:29,480 Speaker 2: like to just have them as normal roast potatoes. I 232 00:10:29,520 --> 00:10:31,160 Speaker 2: just chop them up into little pieces, throw them in 233 00:10:31,200 --> 00:10:33,280 Speaker 2: the air fryer. They're quite small though, so they don't 234 00:10:33,320 --> 00:10:35,600 Speaker 2: do really well in terms of like chippies or wedges, 235 00:10:35,760 --> 00:10:37,000 Speaker 2: but they do really well if you just going to 236 00:10:37,040 --> 00:10:38,560 Speaker 2: dice them up and throw them in the air fryer 237 00:10:38,640 --> 00:10:40,000 Speaker 2: or use them as a little bit of sort of 238 00:10:40,160 --> 00:10:42,080 Speaker 2: chopped potato into a salad the next day. That's how 239 00:10:42,080 --> 00:10:44,000 Speaker 2: I love to use them, like cooked in cool potato 240 00:10:44,000 --> 00:10:45,080 Speaker 2: and my salad for my gut health. 241 00:10:45,160 --> 00:10:46,840 Speaker 1: Yeah, that's a good tip. It's always go when someone's 242 00:10:46,880 --> 00:10:49,520 Speaker 1: actually use them, because I think if I was summarizing 243 00:10:49,559 --> 00:10:52,400 Speaker 1: the way that I would use potatoes smartly as part 244 00:10:52,440 --> 00:10:56,360 Speaker 1: of a routine, part of a weekly meal plant. As 245 00:10:56,400 --> 00:10:59,160 Speaker 1: I said, I love them stuffed for lunches, whether it's 246 00:10:59,160 --> 00:11:03,040 Speaker 1: cottage cheese, I love them with red salmon, tuna, leftover mince, 247 00:11:03,120 --> 00:11:06,360 Speaker 1: or a bean dish and then having that heated up, stuffed, 248 00:11:06,360 --> 00:11:08,120 Speaker 1: and then with a big salad on the side. It's 249 00:11:08,120 --> 00:11:10,079 Speaker 1: one of the most filling lunch choices you can have. 250 00:11:10,800 --> 00:11:14,479 Speaker 1: And then I think if you love things like mashed potato, 251 00:11:15,360 --> 00:11:19,080 Speaker 1: because those Charisma potatoes mash so beautifully because they are creamy. 252 00:11:19,559 --> 00:11:22,120 Speaker 1: You could easily mash them with pre cook them, leave 253 00:11:22,160 --> 00:11:25,400 Speaker 1: the skin on, mash them, and then mix it with pumpkin, zucchini, 254 00:11:25,520 --> 00:11:28,640 Speaker 1: onion and some extraversion olive oil, and you would have 255 00:11:28,679 --> 00:11:33,080 Speaker 1: the most delicious mash with very little carbohydrate loads of vegetables. 256 00:11:33,120 --> 00:11:35,240 Speaker 1: So you're getting all the taste and flavor and texture 257 00:11:35,240 --> 00:11:38,719 Speaker 1: of the potato, but you're also overall reducing the carbohydrate 258 00:11:38,800 --> 00:11:42,040 Speaker 1: load and still having a delicious mash. So, you know, 259 00:11:42,160 --> 00:11:44,800 Speaker 1: really versatile and at this point in time, really cost 260 00:11:44,840 --> 00:11:49,320 Speaker 1: effective way to use a vegetable product in your weekly 261 00:11:49,440 --> 00:11:52,960 Speaker 1: grocery budget while still enjoying your carbohydrates and the taste 262 00:11:53,000 --> 00:11:55,120 Speaker 1: and the texture and the full factor that they offer, 263 00:11:55,720 --> 00:12:00,440 Speaker 1: but absolutely keeping the carbohydrates controlled. So just to reiterate why, 264 00:12:00,520 --> 00:12:02,880 Speaker 1: we have no issue with potato. If you have a 265 00:12:02,920 --> 00:12:07,520 Speaker 1: cup of carbohydrate, if it's rice, pasta, quinoir, you're looking 266 00:12:07,559 --> 00:12:09,839 Speaker 1: at at least thirty, if not closer to forty to 267 00:12:09,840 --> 00:12:13,760 Speaker 1: fifty grams of carbohydrate per single cup cooked. And keep 268 00:12:13,760 --> 00:12:15,920 Speaker 1: in mind that with pasta people will often have double 269 00:12:15,960 --> 00:12:19,839 Speaker 1: that easily. Now this potato, one potato at one hundred 270 00:12:19,920 --> 00:12:23,360 Speaker 1: gram sort of a reasonably sized potato has got a 271 00:12:23,400 --> 00:12:26,079 Speaker 1: ten you know, a third a quarter of that amount 272 00:12:26,120 --> 00:12:29,400 Speaker 1: of carbohydrate in an entire potato. So the message is 273 00:12:29,440 --> 00:12:32,800 Speaker 1: there is absolutely nothing wrong with potatoes in general. If 274 00:12:32,800 --> 00:12:34,880 Speaker 1: you're looking for weight control or fat loss, I'd probably 275 00:12:34,920 --> 00:12:37,080 Speaker 1: keep an eye on the size. If you're looking at 276 00:12:37,080 --> 00:12:40,520 Speaker 1: blood glucose control and happy to spend a little bit more. 277 00:12:40,679 --> 00:12:44,400 Speaker 1: The baby charismas have some benefit to them, but in general, 278 00:12:44,440 --> 00:12:46,200 Speaker 1: you can't go wrong with it. A spat and just 279 00:12:46,280 --> 00:12:48,480 Speaker 1: keep your portions controlled and you'll be on the right truck. 280 00:12:48,559 --> 00:12:51,480 Speaker 1: It's a whole natural food and it's officially one of 281 00:12:51,480 --> 00:12:54,160 Speaker 1: the most satisfying, filling foods that you can eat. Now. 282 00:12:54,360 --> 00:12:56,040 Speaker 1: As I said, where it goes wrong is where we 283 00:12:56,080 --> 00:12:58,559 Speaker 1: deep fry them, get rid of all their dietary fiber. 284 00:12:58,600 --> 00:13:00,920 Speaker 1: And serve them with lashings of oil. That's the problem 285 00:13:00,920 --> 00:13:04,079 Speaker 1: with potatoes. It's not the jacket spud on your plate. 286 00:13:04,320 --> 00:13:06,840 Speaker 2: Yeah, deep by them seven with sour cream, bacon, topped 287 00:13:06,840 --> 00:13:08,960 Speaker 2: them with some fries, drowned and catch up. 288 00:13:09,240 --> 00:13:11,719 Speaker 1: When I was young, left school, I used to work 289 00:13:11,720 --> 00:13:14,000 Speaker 1: at Sizzler. Is anyone listening who remembers Sizzler or you 290 00:13:14,000 --> 00:13:16,599 Speaker 1: can Eat Buffet And one of their menu items was 291 00:13:16,640 --> 00:13:20,080 Speaker 1: the stuffed potato and it was like enormous and that's 292 00:13:20,120 --> 00:13:22,320 Speaker 1: everything it had in it. It would have been about 293 00:13:22,320 --> 00:13:24,760 Speaker 1: eight hundred calories, I reckon. So indeed, that's not the 294 00:13:24,760 --> 00:13:27,959 Speaker 1: way to have potatoes. You want a small potato enjoyed, 295 00:13:28,679 --> 00:13:30,240 Speaker 1: roasted with the jacket on, and you'll be on the 296 00:13:30,320 --> 00:13:30,720 Speaker 1: right track. 297 00:13:30,760 --> 00:13:32,880 Speaker 2: Absolutely. And I want to point out, Suzi that those 298 00:13:32,880 --> 00:13:35,600 Speaker 2: Baby Chris potatoes are actually only found in coals. They 299 00:13:35,600 --> 00:13:37,920 Speaker 2: actually don't stock them in wools, whereas the middle one 300 00:13:37,920 --> 00:13:39,840 Speaker 2: we talked about, the spud lights are found in both 301 00:13:39,840 --> 00:13:42,200 Speaker 2: of them. And all three products today that we went through, 302 00:13:42,240 --> 00:13:44,920 Speaker 2: the wool West Brush potato, the spud lights and also 303 00:13:45,000 --> 00:13:48,439 Speaker 2: the coals Baby Cuisman potatoes, all three are actually grown 304 00:13:48,480 --> 00:13:50,840 Speaker 2: in Australia as well, which I think is really important, 305 00:13:50,880 --> 00:13:52,760 Speaker 2: particularly at the moment when the cost of things are 306 00:13:52,800 --> 00:13:56,280 Speaker 2: so expensive, getting sort of local and homegrown is really important. 307 00:13:56,320 --> 00:13:58,960 Speaker 2: So we actually think that all three of these options 308 00:13:58,960 --> 00:14:01,760 Speaker 2: that we've reviewed here wonderful. But if you are someone 309 00:14:01,800 --> 00:14:04,600 Speaker 2: who maybe has insulin resistance or as a diabetic, perhaps 310 00:14:04,640 --> 00:14:07,040 Speaker 2: the last option is you know, could be have some 311 00:14:07,080 --> 00:14:09,800 Speaker 2: health benefits for you. But actually all three of these products, 312 00:14:09,800 --> 00:14:11,800 Speaker 2: I think, probably for the first time ever, Suzie get 313 00:14:11,840 --> 00:14:14,280 Speaker 2: the green light and the thumbs up from the Nutrition Couch. 314 00:14:14,200 --> 00:14:16,199 Speaker 1: Very well said I like it. And the other thing 315 00:14:16,200 --> 00:14:18,600 Speaker 1: we will also say is that none of these product 316 00:14:18,640 --> 00:14:22,720 Speaker 1: segments are sponsored. If we ever do do a sponsored review, 317 00:14:23,160 --> 00:14:25,360 Speaker 1: it will be very clear, so we're not being paid 318 00:14:25,400 --> 00:14:27,360 Speaker 1: to endorse any of these products. This is leand and 319 00:14:27,360 --> 00:14:30,040 Speaker 1: as independent opinion on these products. And as I said, 320 00:14:30,040 --> 00:14:33,160 Speaker 1: if we ever do do a sponsorship of a product review, 321 00:14:33,200 --> 00:14:36,760 Speaker 1: will be very clear to say that. All right, Well, 322 00:14:36,920 --> 00:14:38,760 Speaker 1: that brings us to the end of the Nutrition Couch 323 00:14:38,800 --> 00:14:41,840 Speaker 1: product review. 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