1 00:00:04,640 --> 00:00:06,720 Speaker 1: Are you a fan of a good old barbecue chicken 2 00:00:06,760 --> 00:00:09,160 Speaker 1: as a quick and easy dinner option or a convenient 3 00:00:09,280 --> 00:00:12,119 Speaker 1: grab and go for barbecues and picnics And the last 4 00:00:12,160 --> 00:00:14,720 Speaker 1: few weeks there's been a lot of debate online about 5 00:00:14,720 --> 00:00:18,400 Speaker 1: barbecue chooks and whether they're really a good option. So 6 00:00:18,440 --> 00:00:21,360 Speaker 1: in today's episode of The Nutrition Couch, we chat all 7 00:00:21,440 --> 00:00:24,239 Speaker 1: things barbecue chooks and whether we need to bin them 8 00:00:24,320 --> 00:00:27,600 Speaker 1: and the plastic that they come in. Hi, I'm Leanne 9 00:00:27,600 --> 00:00:30,480 Speaker 1: Ward and I'm Suzy Burrow, and together we bring you 10 00:00:30,560 --> 00:00:33,400 Speaker 1: The Nutrition Couch, the weekly podcast that keeps you up 11 00:00:33,440 --> 00:00:35,640 Speaker 1: to date with everything that you need to know in 12 00:00:35,680 --> 00:00:39,159 Speaker 1: the world of nutrition, as well as barbecue chickens. 13 00:00:39,240 --> 00:00:40,519 Speaker 2: Susie and I thought it was. 14 00:00:40,520 --> 00:00:43,159 Speaker 1: About time to have a little rant about all the 15 00:00:43,159 --> 00:00:46,879 Speaker 1: things in the nutrition world that drive us crazy. We 16 00:00:46,960 --> 00:00:49,559 Speaker 1: also have a convenient, whole grand option we think our 17 00:00:49,560 --> 00:00:52,560 Speaker 1: listeners will love, and our listener question is all about 18 00:00:52,680 --> 00:00:54,720 Speaker 1: quick meals that you can grab on the go. 19 00:00:55,040 --> 00:00:57,880 Speaker 2: But to kick us up today, Susie, time for a ranch. 20 00:00:57,960 --> 00:00:59,880 Speaker 1: Now, we don't say that very often, well, maybe we do. 21 00:01:00,240 --> 00:01:02,400 Speaker 1: We do rant a little bit about nutrition on the podcast, 22 00:01:02,480 --> 00:01:06,080 Speaker 1: but there are some things that drive us a little 23 00:01:06,160 --> 00:01:08,120 Speaker 1: crazy in the world of nutrition. 24 00:01:08,760 --> 00:01:10,240 Speaker 2: Should I kick us off or should I let you 25 00:01:10,280 --> 00:01:12,480 Speaker 2: do the honors? Or I mean we could talk all day. 26 00:01:13,000 --> 00:01:14,920 Speaker 3: I think that the truth of the matter is we 27 00:01:14,959 --> 00:01:17,360 Speaker 3: do rat but we usually rant before we get online, 28 00:01:17,560 --> 00:01:20,720 Speaker 3: so it's in the pre recording. But certainly when I 29 00:01:20,760 --> 00:01:22,479 Speaker 3: suggested to you that we had a round, you were 30 00:01:22,520 --> 00:01:24,680 Speaker 3: like yes. So I think it's a good way for 31 00:01:24,760 --> 00:01:28,000 Speaker 3: us to voice our frustration. So I know that you 32 00:01:28,080 --> 00:01:31,000 Speaker 3: are needing some outlet land, so I'm gonna let you 33 00:01:31,040 --> 00:01:33,600 Speaker 3: go first off, you go, it's just annoying you at 34 00:01:33,640 --> 00:01:34,000 Speaker 3: the moment. 35 00:01:34,400 --> 00:01:35,240 Speaker 2: Yeah, And I think that, you. 36 00:01:35,160 --> 00:01:38,200 Speaker 1: Know, dietitians are always seen as boring and safe, and 37 00:01:38,319 --> 00:01:40,679 Speaker 1: you know, like dietitians are you know. 38 00:01:40,880 --> 00:01:43,080 Speaker 2: Funded by big Farmer and all of this thing. 39 00:01:43,120 --> 00:01:45,920 Speaker 1: And it's hard to cut through the noise sometimes on 40 00:01:46,000 --> 00:01:48,280 Speaker 1: Instagram because we have to be professional. We have to 41 00:01:48,320 --> 00:01:50,480 Speaker 1: be science s based, we have to be you know, 42 00:01:50,480 --> 00:01:53,280 Speaker 1: we can't say these outlandish things that have no repercussions 43 00:01:53,280 --> 00:01:55,600 Speaker 1: for it, So it is difficult when there are people 44 00:01:55,640 --> 00:01:58,400 Speaker 1: saying all of these ridiculous things online. So we are 45 00:01:58,680 --> 00:02:01,880 Speaker 1: the very safe profession and that is why some people 46 00:02:01,920 --> 00:02:04,400 Speaker 1: love us. Some people don't, but there are some things 47 00:02:04,440 --> 00:02:07,680 Speaker 1: that are frustrating that we do see online. And I 48 00:02:07,720 --> 00:02:10,800 Speaker 1: think for me, one of the most frustrating things is 49 00:02:10,919 --> 00:02:13,400 Speaker 1: like convenient nutrition theories for you. 50 00:02:14,080 --> 00:02:15,760 Speaker 2: And I'll give you the perfect example of this. 51 00:02:15,800 --> 00:02:17,600 Speaker 1: And when I was thinking about the things that frustrate 52 00:02:17,680 --> 00:02:18,920 Speaker 1: me the most, I was like, that has to be 53 00:02:18,960 --> 00:02:20,960 Speaker 1: the number one. And I'm sure you're the same, Susie, 54 00:02:20,960 --> 00:02:24,079 Speaker 1: where people think they're doing a Mediterranean diet, but you know, 55 00:02:24,120 --> 00:02:26,320 Speaker 1: they're eating the dark chocolate, they're drinking the red wine, 56 00:02:26,360 --> 00:02:28,280 Speaker 1: but they're not really doing anything else. They're not eating 57 00:02:28,400 --> 00:02:30,800 Speaker 1: legumes and not eating five to ten serves of veggies 58 00:02:30,840 --> 00:02:33,839 Speaker 1: a day. You know, they think they're doing the right thing, 59 00:02:33,919 --> 00:02:36,040 Speaker 1: but it's convenient for them. And I'll give you the 60 00:02:36,080 --> 00:02:38,600 Speaker 1: perfect example of a good friend of mine who she 61 00:02:38,680 --> 00:02:40,760 Speaker 1: won't mind me saying this, but it just drives me 62 00:02:40,880 --> 00:02:43,560 Speaker 1: crazy because she was like, I'm gonna go vegan. This 63 00:02:43,639 --> 00:02:46,280 Speaker 1: is years ago, like years ago in my early twenties. 64 00:02:45,919 --> 00:02:46,960 Speaker 2: Back in my drinking days. 65 00:02:47,000 --> 00:02:48,960 Speaker 1: We used to go out most weekends have some drinks 66 00:02:49,000 --> 00:02:51,360 Speaker 1: on the town and she's like, I'm going vegan and 67 00:02:51,400 --> 00:02:54,240 Speaker 1: we were all like, oh okay, like no problem, and 68 00:02:54,280 --> 00:02:56,280 Speaker 1: so if we had dinners, if we went out to dinner, 69 00:02:56,440 --> 00:02:58,280 Speaker 1: we would go out of our way to find, you know, 70 00:02:58,400 --> 00:03:01,160 Speaker 1: vegan restaurants and make sure we can for her, you know, 71 00:03:01,240 --> 00:03:03,520 Speaker 1: make sure things were always dairy free, vegan so she 72 00:03:03,520 --> 00:03:05,560 Speaker 1: could eat. And then we were out in the town 73 00:03:05,560 --> 00:03:08,160 Speaker 1: one day she's like, oh, I'm really hungry. This must 74 00:03:08,200 --> 00:03:09,880 Speaker 1: have been like one two am in the morning, right, 75 00:03:10,080 --> 00:03:12,040 Speaker 1: And she's like, let's go past Macas on the way home. 76 00:03:12,080 --> 00:03:13,760 Speaker 1: And we were all like wash, Like, we just want 77 00:03:13,760 --> 00:03:15,920 Speaker 1: to go to bed, and so we're like, what are 78 00:03:15,960 --> 00:03:16,760 Speaker 1: you gonna get Macas? 79 00:03:16,800 --> 00:03:17,360 Speaker 2: Like hot chips? 80 00:03:17,400 --> 00:03:20,200 Speaker 1: Well, okay, okay, we'll go past Macas. We get there, 81 00:03:20,280 --> 00:03:23,040 Speaker 1: right through the drive through and she orders not six 82 00:03:23,080 --> 00:03:26,720 Speaker 1: SUSSI twelve chicken nuts. And I was like, aren't you 83 00:03:26,800 --> 00:03:29,720 Speaker 1: fig it. She's like, oh no, no, no, not when I drink. 84 00:03:30,520 --> 00:03:33,640 Speaker 2: And I was like, hold up, it's not when it's 85 00:03:33,680 --> 00:03:35,600 Speaker 2: convenient for you. I was like, you're veganly you're not. 86 00:03:35,640 --> 00:03:36,760 Speaker 2: There's nowhere in between here. 87 00:03:37,000 --> 00:03:39,240 Speaker 1: So it's chicken nuggets when she drinks, but other times 88 00:03:39,240 --> 00:03:41,800 Speaker 1: it's vegan, and so I just it's a funny example, 89 00:03:42,360 --> 00:03:44,840 Speaker 1: but it kind of is like that convenient nutrition for 90 00:03:44,880 --> 00:03:47,680 Speaker 1: you it's like, this is why dietitians are all about balance. Like, 91 00:03:47,720 --> 00:03:49,320 Speaker 1: if you want to be big and be vegan, great, 92 00:03:49,320 --> 00:03:51,960 Speaker 1: we have nothing against that. I think it's a wonderful lifestyle, 93 00:03:52,160 --> 00:03:54,320 Speaker 1: but it's not for everybody, right, But when we put 94 00:03:54,360 --> 00:03:56,880 Speaker 1: these hard limits on ourselves, like I don't eat sugar, 95 00:03:57,160 --> 00:03:59,120 Speaker 1: but you know, every time the cake comes near us, 96 00:03:59,120 --> 00:04:01,640 Speaker 1: we have a large slice cake, or we're gluten free 97 00:04:02,040 --> 00:04:04,240 Speaker 1: unless there's a beautiful past edition, and then of course 98 00:04:04,240 --> 00:04:07,200 Speaker 1: we've got to eat gluten. So it can't just be convenient. 99 00:04:07,440 --> 00:04:10,000 Speaker 1: It has to be all of the time. And that's 100 00:04:10,040 --> 00:04:13,119 Speaker 1: I think why dietitians we promote balance. We don't want 101 00:04:13,160 --> 00:04:15,880 Speaker 1: to exclude things unless, of course there's a medical reason 102 00:04:15,960 --> 00:04:18,760 Speaker 1: for that. If you have Celiac disease, unfortunately you are 103 00:04:18,839 --> 00:04:20,960 Speaker 1: you are gluten free for life, like we understand that, 104 00:04:21,240 --> 00:04:23,440 Speaker 1: but unless there isn't a clear medical reason. 105 00:04:23,520 --> 00:04:25,520 Speaker 2: This is why dietitians promote balance. 106 00:04:25,720 --> 00:04:28,080 Speaker 1: But I think so many people want that black or 107 00:04:28,080 --> 00:04:31,000 Speaker 1: white approach that you know, you have to cut this out. 108 00:04:31,040 --> 00:04:32,680 Speaker 2: This is bad for you. You have to go sugar free. 109 00:04:32,720 --> 00:04:34,599 Speaker 1: You can't eat gluten, you can't eat dairy, you can't 110 00:04:34,600 --> 00:04:37,640 Speaker 1: eat this, you can't eat that unless you're drunk, unless 111 00:04:37,640 --> 00:04:39,520 Speaker 1: you know it's a special occasion, or unless you just 112 00:04:39,600 --> 00:04:41,480 Speaker 1: really feel like it on a Saturday night. 113 00:04:42,040 --> 00:04:44,920 Speaker 2: So that's my rance, Tousie. I don't know what you've 114 00:04:44,920 --> 00:04:45,200 Speaker 2: got for. 115 00:04:45,279 --> 00:04:48,160 Speaker 1: Us, but that's probably my biggest hang up when it 116 00:04:48,200 --> 00:04:51,599 Speaker 1: comes to nutrition, is convenient nutrition theories for people. 117 00:04:51,960 --> 00:04:53,560 Speaker 3: I've done, got myself a coffee and seid on it 118 00:04:53,640 --> 00:04:55,360 Speaker 3: in because I feel like you need a whole episode 119 00:04:55,400 --> 00:04:57,880 Speaker 3: to yourself. You've settled right and now. Even when you 120 00:04:57,880 --> 00:05:00,160 Speaker 3: were giving that example, there was so many person and 121 00:05:00,200 --> 00:05:02,200 Speaker 3: all examples I could have added to that, but I 122 00:05:02,200 --> 00:05:04,560 Speaker 3: feel like I'll have no friends or family left if 123 00:05:04,600 --> 00:05:06,520 Speaker 3: I report back on some of the case studies I 124 00:05:06,520 --> 00:05:09,480 Speaker 3: could give you with convenient nutrition theories for you. I 125 00:05:09,520 --> 00:05:13,719 Speaker 3: certainly have a close person in my life who talks 126 00:05:13,760 --> 00:05:16,560 Speaker 3: a lot about how many how much vegetarian food they eat, 127 00:05:16,600 --> 00:05:20,479 Speaker 3: except when perhaps we are having a beautiful roast slam, 128 00:05:20,760 --> 00:05:23,800 Speaker 3: then things go out the window. But I can't sway 129 00:05:23,839 --> 00:05:26,760 Speaker 3: too personal, but I think a few gripes that come 130 00:05:26,839 --> 00:05:30,560 Speaker 3: up all the time. Particularly I'll be around somewhere with 131 00:05:31,320 --> 00:05:36,080 Speaker 3: other mums or kids sport, and someone will come in 132 00:05:36,120 --> 00:05:38,560 Speaker 3: and talk about their whole new diet that they're doing. 133 00:05:39,000 --> 00:05:42,880 Speaker 3: So I fast until twelve, and I'll be sitting there 134 00:05:42,920 --> 00:05:45,360 Speaker 3: watching and I see them drink a coffee that's made 135 00:05:45,400 --> 00:05:48,440 Speaker 3: with milk and clearly not fasting except today. Of course, 136 00:05:48,440 --> 00:05:50,919 Speaker 3: I'm just not doing it today, and then proceeds to 137 00:05:51,000 --> 00:05:54,160 Speaker 3: give their perspective on why this is the best diet 138 00:05:54,200 --> 00:05:56,200 Speaker 3: for them all of the benefits that come with it, 139 00:05:56,640 --> 00:05:58,800 Speaker 3: to which all the people standing around are listening, and 140 00:05:58,839 --> 00:06:01,280 Speaker 3: I'm just standing there thinking, I am in hell, get 141 00:06:01,279 --> 00:06:04,760 Speaker 3: me out of here, because everybody has a theory about 142 00:06:04,800 --> 00:06:07,480 Speaker 3: which diet is best and why, and no one's qualified 143 00:06:07,560 --> 00:06:09,880 Speaker 3: really to be talking about it. So that just drives 144 00:06:09,920 --> 00:06:13,200 Speaker 3: me insane. Like it's like, you know, if you choose 145 00:06:13,240 --> 00:06:15,200 Speaker 3: to eat gluten free and you don't have cilli at disease, 146 00:06:15,279 --> 00:06:17,000 Speaker 3: or if you choose to be a vegan, or if 147 00:06:17,040 --> 00:06:18,640 Speaker 3: you choose to facets, up to you, but no one 148 00:06:18,680 --> 00:06:20,400 Speaker 3: else needs to hear about it, just like keep it 149 00:06:20,400 --> 00:06:22,839 Speaker 3: to yourself. So that's the one that really drives me crazy, 150 00:06:22,880 --> 00:06:25,240 Speaker 3: and I just have to like almost walk away. The 151 00:06:25,320 --> 00:06:28,000 Speaker 3: other one that drives me crazy, which is going to 152 00:06:28,000 --> 00:06:30,839 Speaker 3: be a little bit sexist, But when the men go 153 00:06:31,000 --> 00:06:34,560 Speaker 3: on these fitness fads and regimes, and so they're following 154 00:06:34,600 --> 00:06:37,400 Speaker 3: someone online who's got a great rig and they're like 155 00:06:37,440 --> 00:06:39,919 Speaker 3: in their forties and fifties, and they've suddenly decided that 156 00:06:39,920 --> 00:06:42,320 Speaker 3: they're going to do seventy five hard or they're going 157 00:06:42,400 --> 00:06:45,320 Speaker 3: to do no carb diet, And so they're telling all 158 00:06:45,360 --> 00:06:47,880 Speaker 3: their mates, who, you know, if they already look good, 159 00:06:47,920 --> 00:06:49,839 Speaker 3: the mates all think that that's the great thing to do, 160 00:06:49,880 --> 00:06:52,400 Speaker 3: and all the dads are talking about the latest program 161 00:06:52,400 --> 00:06:55,360 Speaker 3: that they're doing. But the irony is that I've seen 162 00:06:55,440 --> 00:06:58,400 Speaker 3: all of these people on massive venders. So they go 163 00:06:58,480 --> 00:07:02,239 Speaker 3: from having no carbohydrates, literally starving themselves in the gym 164 00:07:02,279 --> 00:07:05,039 Speaker 3: twice a day, you know, taking photos of their body 165 00:07:05,080 --> 00:07:07,640 Speaker 3: every day, talking about how that they're not drinking for 166 00:07:07,640 --> 00:07:09,640 Speaker 3: two months, and then they go on these vendors for 167 00:07:09,720 --> 00:07:12,560 Speaker 3: like weeks at a time and then gain five kilos 168 00:07:12,600 --> 00:07:14,640 Speaker 3: and cycle, and I just think, what is wrong with 169 00:07:14,680 --> 00:07:16,600 Speaker 3: you people? Don't you see that the damage that you 170 00:07:16,680 --> 00:07:19,280 Speaker 3: do most of the time if you were just consistent. 171 00:07:19,400 --> 00:07:21,480 Speaker 3: So I see that all the time, and it drives 172 00:07:21,480 --> 00:07:24,040 Speaker 3: me absolutely insane. Again, I have to walk away because 173 00:07:24,080 --> 00:07:26,720 Speaker 3: I also know that metabolically, anything fad like that that 174 00:07:27,280 --> 00:07:30,040 Speaker 3: completely restricts carbohydrates and then they start to preach to 175 00:07:30,040 --> 00:07:32,440 Speaker 3: all their mates about why it's good with no again, 176 00:07:32,560 --> 00:07:36,160 Speaker 3: no scientific qualification whatsoever. So that is another one that 177 00:07:36,240 --> 00:07:39,200 Speaker 3: drives me absolutely crazy. I think. The other one that 178 00:07:39,240 --> 00:07:41,960 Speaker 3: came up on our Instagram feed, which is worth a 179 00:07:41,960 --> 00:07:45,000 Speaker 3: discussion we're going to follow through with in next episode, 180 00:07:45,640 --> 00:07:48,520 Speaker 3: is when people will make comments about single ingredients on 181 00:07:48,560 --> 00:07:50,600 Speaker 3: a label. And I see this all the time on 182 00:07:50,640 --> 00:07:53,080 Speaker 3: my social media. So if I'm doing a trolley Thursday, 183 00:07:53,120 --> 00:07:55,600 Speaker 3: which is my biggest interest posts, and it might be 184 00:07:55,640 --> 00:07:58,240 Speaker 3: a trolley on salads or a trolley on snacks or whatever, 185 00:07:58,280 --> 00:08:01,520 Speaker 3: the theme is inevitably, particularly on Facebook, where I get 186 00:08:01,600 --> 00:08:04,240 Speaker 3: you get the most trolling. Instagram's better, you don't tend 187 00:08:04,240 --> 00:08:06,600 Speaker 3: to get as much trolling. You have a nice community there, 188 00:08:06,640 --> 00:08:09,600 Speaker 3: like our nutrition Couch community. But on Facebook you do 189 00:08:09,720 --> 00:08:11,640 Speaker 3: tend to get a lot of trolls. And if I've 190 00:08:11,680 --> 00:08:14,240 Speaker 3: forgotten to turn the comments off, so say I've put 191 00:08:14,320 --> 00:08:17,200 Speaker 3: up I don't know, quick meals like frozen meals or 192 00:08:17,200 --> 00:08:19,760 Speaker 3: something quick and easy as a trolley, and then I'll 193 00:08:19,760 --> 00:08:22,520 Speaker 3: have all these people right, oh, contain seed oils or 194 00:08:22,680 --> 00:08:25,520 Speaker 3: ultra processed, and they'll have all these comments about the 195 00:08:25,680 --> 00:08:29,920 Speaker 3: products without understanding that it's not in signal ingredients that 196 00:08:30,000 --> 00:08:32,280 Speaker 3: cause drama. You know, in some food products there might 197 00:08:32,320 --> 00:08:35,280 Speaker 3: be a smidge of sugar or a smidge of oil 198 00:08:35,400 --> 00:08:38,040 Speaker 3: used to blend it, and it's a lot more complicated 199 00:08:38,080 --> 00:08:39,599 Speaker 3: than that. You know, if you really don't want to 200 00:08:39,600 --> 00:08:41,800 Speaker 3: eat packaged food, well, don't go to the supermarket. You know, 201 00:08:41,880 --> 00:08:44,520 Speaker 3: like cook your fish, do a fish, catch your fish, 202 00:08:44,720 --> 00:08:47,679 Speaker 3: grow your veggies, and pipe down. But for most of us, 203 00:08:47,679 --> 00:08:49,960 Speaker 3: we're not that privileged to be able to source our 204 00:08:49,960 --> 00:08:52,480 Speaker 3: food from the source. We have to shop and there's 205 00:08:52,520 --> 00:08:54,720 Speaker 3: nothing wrong or you shouldn't be feeling guilty because a 206 00:08:54,720 --> 00:08:56,559 Speaker 3: food product you've got might have a little bit of 207 00:08:56,640 --> 00:08:58,680 Speaker 3: seed oil in it. That seed oil is not the 208 00:08:58,679 --> 00:09:01,080 Speaker 3: cause of our nutrition problem. It's gross over eating and 209 00:09:01,080 --> 00:09:04,319 Speaker 3: gross inactivity for most people and the vendors on the weekend, 210 00:09:04,360 --> 00:09:06,200 Speaker 3: it's not the frozen meal that's got a little bit 211 00:09:06,240 --> 00:09:07,960 Speaker 3: of vegetable oil in it. So I think that's one 212 00:09:08,000 --> 00:09:11,880 Speaker 3: that any dietician finds challenging because people are taking a 213 00:09:11,960 --> 00:09:15,960 Speaker 3: tiny bit of information and extrapolating it to have massive consequences, 214 00:09:15,960 --> 00:09:17,720 Speaker 3: which is just not how nutrition works. 215 00:09:18,600 --> 00:09:19,480 Speaker 2: Yeah, one hundred percent. 216 00:09:19,640 --> 00:09:21,400 Speaker 1: And when you were thinking that, I thought of another one, 217 00:09:21,440 --> 00:09:22,839 Speaker 1: and this one saying this one's. 218 00:09:22,640 --> 00:09:26,600 Speaker 2: Harsh, this is harsh, and it's not. It's not aimed 219 00:09:26,640 --> 00:09:27,800 Speaker 2: at any particular person. 220 00:09:27,840 --> 00:09:31,120 Speaker 1: But there is a very obviously type on Instagram at 221 00:09:31,120 --> 00:09:34,480 Speaker 1: the moment. Now there's a certain culture on Instagram at 222 00:09:34,480 --> 00:09:37,960 Speaker 1: the moment that is like, I'm so clean. I don't 223 00:09:37,960 --> 00:09:40,319 Speaker 1: need ultra processed foods. I don't drink alcohol, I don't 224 00:09:40,360 --> 00:09:42,760 Speaker 1: eat glinten, I don't eat sugar, I don't eat seed oils. 225 00:09:43,000 --> 00:09:44,920 Speaker 2: But I'll happily get my boobs done. I'll put all 226 00:09:44,960 --> 00:09:47,120 Speaker 2: this bothos in my face. I'll get feeling on my lips. 227 00:09:47,240 --> 00:09:49,600 Speaker 1: But heaven forbid you eat a whole grain wrap with 228 00:09:49,640 --> 00:09:51,640 Speaker 1: a little bit of seed oil in it, but you 229 00:09:51,679 --> 00:09:53,920 Speaker 1: don't get it both ways. You can't be holier than 230 00:09:53,960 --> 00:09:56,160 Speaker 1: now with what you put in your body, but forget 231 00:09:56,200 --> 00:09:58,240 Speaker 1: about what you inject into your body. 232 00:09:58,840 --> 00:10:01,359 Speaker 2: And so we think that that's big one I'm seeing. 233 00:10:01,160 --> 00:10:03,840 Speaker 1: Lately, and I just think again, it comes back to balance, 234 00:10:03,880 --> 00:10:06,000 Speaker 1: like if you love botox, you go, girl, I'm all 235 00:10:06,040 --> 00:10:08,200 Speaker 1: here for it. You do you right, But it's like 236 00:10:08,240 --> 00:10:10,559 Speaker 1: you don't get it both ways. You can't be like, oh, 237 00:10:10,600 --> 00:10:13,280 Speaker 1: I don't touch a seed oil. I only homegrow my 238 00:10:13,400 --> 00:10:16,920 Speaker 1: organic vegetables, and then you know, do all this other stuff. 239 00:10:16,960 --> 00:10:19,480 Speaker 1: So yeah, it's just again it's that balance. You don't 240 00:10:19,480 --> 00:10:21,080 Speaker 1: get it both ways. It kind of falls into the 241 00:10:21,080 --> 00:10:23,960 Speaker 1: first one, those convenient nutrition theories for you know, for 242 00:10:24,040 --> 00:10:26,320 Speaker 1: you when it works for you. And probably my last 243 00:10:26,320 --> 00:10:29,640 Speaker 1: one is the just the natural everything, like natural equals healthy. 244 00:10:29,679 --> 00:10:31,520 Speaker 1: And we've had so many clients lately, you and I 245 00:10:31,600 --> 00:10:35,360 Speaker 1: both that eating this particular brand of lollies that is 246 00:10:35,520 --> 00:10:38,000 Speaker 1: just like everyone's like, oh, they're so natural, they're sugar 247 00:10:38,040 --> 00:10:40,280 Speaker 1: free or whatever, but they're just jackfull of this like 248 00:10:40,360 --> 00:10:43,200 Speaker 1: fake fiber. And it's like, just because it looks natural, 249 00:10:43,280 --> 00:10:45,880 Speaker 1: it doesn't mean chemicals in it doesn't mean it is natural. 250 00:10:45,960 --> 00:10:48,199 Speaker 1: Like if you can't grow that in the ground, it's 251 00:10:48,200 --> 00:10:52,240 Speaker 1: actually probably not natural. So natural doesn't equal healthy or 252 00:10:52,280 --> 00:10:54,560 Speaker 1: healthy doesn't equal natural. And I think that's a big 253 00:10:54,559 --> 00:10:56,560 Speaker 1: one where we're living in a world where there is 254 00:10:56,760 --> 00:10:59,920 Speaker 1: still a whole lot of ultra processed foods masquerading as 255 00:11:00,320 --> 00:11:02,480 Speaker 1: healthier alternatives, but in the end of the day, it 256 00:11:02,559 --> 00:11:04,839 Speaker 1: is still an ultra processed food. So if you want 257 00:11:04,840 --> 00:11:06,440 Speaker 1: to eat all eat a lolly. I don't care if 258 00:11:06,480 --> 00:11:08,520 Speaker 1: it's got sugar in it or not. At the end 259 00:11:08,559 --> 00:11:10,800 Speaker 1: of the day, it's probably still a treat, and we'll 260 00:11:10,840 --> 00:11:12,600 Speaker 1: just have to call it what it is. If you 261 00:11:12,640 --> 00:11:14,800 Speaker 1: want to make it yourself from home, do that. But 262 00:11:14,840 --> 00:11:16,160 Speaker 1: if you want to have a treat, just have a 263 00:11:16,200 --> 00:11:18,000 Speaker 1: treat and move on with it. There's not you know, 264 00:11:18,040 --> 00:11:20,560 Speaker 1: you can't be downing packets and packets of these things, 265 00:11:20,760 --> 00:11:22,880 Speaker 1: because even this brand that I'm talking about still has 266 00:11:22,880 --> 00:11:25,440 Speaker 1: like one hundred calories or something per packet, and people 267 00:11:25,480 --> 00:11:27,560 Speaker 1: are downing packets of them thinking that they're such a 268 00:11:27,600 --> 00:11:31,480 Speaker 1: better alternative because they're marketed so healthily and so natural 269 00:11:31,520 --> 00:11:35,280 Speaker 1: at people. So I just think sometimes the marketing gets 270 00:11:35,280 --> 00:11:37,240 Speaker 1: a little bit, you know, screwing up a little bit, 271 00:11:37,240 --> 00:11:39,920 Speaker 1: and people kind of forget that if it's in a packet, 272 00:11:40,000 --> 00:11:42,559 Speaker 1: it probably has some level of processing to it. 273 00:11:43,160 --> 00:11:46,120 Speaker 3: True, and they're expensive as well. I then these. We 274 00:11:46,120 --> 00:11:48,320 Speaker 3: were on a car trip with the boys, and I thought, oh, 275 00:11:48,360 --> 00:11:50,680 Speaker 3: maybe I'll get some of the lowest sugar lollies, but 276 00:11:50,720 --> 00:11:52,280 Speaker 3: I was too tired to pay for them. I was like, 277 00:11:52,280 --> 00:11:54,560 Speaker 3: I'm not paying that for you know, very few calories. 278 00:11:54,559 --> 00:11:55,920 Speaker 3: If I'm going to use the money. I'll use it 279 00:11:55,960 --> 00:11:58,600 Speaker 3: on something that gives me some decent calories and quality. 280 00:11:58,720 --> 00:12:00,199 Speaker 3: We'll not quality, but you know what I mean. I'm 281 00:12:00,240 --> 00:12:03,160 Speaker 3: not paying for air five bucks or whatever much it was. Okay, 282 00:12:03,160 --> 00:12:05,480 Speaker 3: I've got one last one that really annoys me. This 283 00:12:05,520 --> 00:12:09,480 Speaker 3: goes to my core. I cannot stand it when people 284 00:12:09,520 --> 00:12:15,000 Speaker 3: who are not qualified, appropriately qualified, are giving prescriptive diet 285 00:12:15,040 --> 00:12:21,199 Speaker 3: information or selling supplements. So recently i've seen people, and 286 00:12:21,559 --> 00:12:23,319 Speaker 3: let's keep in mind, there's a big difference in nutrition 287 00:12:23,440 --> 00:12:26,480 Speaker 3: qualifications if you don't have a science degree. Because I'll 288 00:12:26,480 --> 00:12:28,199 Speaker 3: preface that by saying there are a whole group of 289 00:12:28,280 --> 00:12:31,440 Speaker 3: nutritionists who have science degrees. That's not who I'm talking about. 290 00:12:31,640 --> 00:12:34,480 Speaker 3: I'm talking about the certificates of nutrition, the health coaches 291 00:12:34,520 --> 00:12:37,600 Speaker 3: who do not have a science degree giving prescriptive dietary 292 00:12:37,640 --> 00:12:40,040 Speaker 3: advice like for liver damage or eat this for your 293 00:12:40,080 --> 00:12:42,960 Speaker 3: liver cleansing. That is complete bs. You should not be 294 00:12:43,000 --> 00:12:46,480 Speaker 3: allowed to say that. And people selling supplements. You know, 295 00:12:46,520 --> 00:12:49,240 Speaker 3: there's a lot of celebrities, a lot of influencers who 296 00:12:49,320 --> 00:12:52,599 Speaker 3: have not a scrap of scientific qualification telling people to 297 00:12:52,679 --> 00:12:54,760 Speaker 3: drink this for healthy hair, or to have this for 298 00:12:54,800 --> 00:12:57,040 Speaker 3: glowing skin. You should be not allowed to say any 299 00:12:57,080 --> 00:13:01,120 Speaker 3: of that. That drives me absolutely crazy. So for anyone listening, 300 00:13:01,480 --> 00:13:05,400 Speaker 3: please buy supplements from someone qualified to be formulating them, 301 00:13:05,440 --> 00:13:08,880 Speaker 3: particularly when they're very expensive. So that's I think enough 302 00:13:08,880 --> 00:13:11,720 Speaker 3: of a runt. But yes, certainly there's several things that 303 00:13:11,800 --> 00:13:13,960 Speaker 3: drive us crazy. You can see we're a bit heightened. 304 00:13:14,040 --> 00:13:16,280 Speaker 3: Young children, school holidays, and you should be in a 305 00:13:16,280 --> 00:13:18,280 Speaker 3: good movie because Brisbane have just won the Grand Final. 306 00:13:19,120 --> 00:13:21,920 Speaker 2: Great mood, yeah, yeah, I love imagine if. 307 00:13:21,880 --> 00:13:23,400 Speaker 3: They didn't win, she would not be in a good mood. 308 00:13:23,440 --> 00:13:26,359 Speaker 3: Congratulations to the Brisbane Broncos. That was an outstanding performance. 309 00:13:26,840 --> 00:13:28,840 Speaker 2: And the AFL I'd start forget. 310 00:13:28,600 --> 00:13:31,760 Speaker 3: That AFL Rugby League all the way. 311 00:13:31,920 --> 00:13:33,360 Speaker 2: It was a great fortnight. 312 00:13:33,440 --> 00:13:36,600 Speaker 3: Let's just say that Banharnt just well done, voice, well done, 313 00:13:36,760 --> 00:13:39,080 Speaker 3: all right, on from one rant to the other. I 314 00:13:39,160 --> 00:13:42,040 Speaker 3: was just perusing my Instagram feed and I saw a 315 00:13:42,080 --> 00:13:45,600 Speaker 3: doctor with some rather strong opinions on barbecue chicken pop. 316 00:13:46,520 --> 00:13:48,959 Speaker 2: That's the first that's the first issue. Right. He was 317 00:13:49,000 --> 00:13:51,200 Speaker 2: a chiropractor. That's not a medical doctor. That's true. 318 00:13:51,200 --> 00:13:55,120 Speaker 3: That's even okay, we can't even go there. We'll get sued, yes, okay, 319 00:13:55,120 --> 00:13:55,880 Speaker 3: that's another ut. 320 00:13:56,320 --> 00:13:57,559 Speaker 2: Come back to the barbecue chickens. 321 00:13:57,760 --> 00:13:59,719 Speaker 3: It didn't surprise me that it got a lot of 322 00:13:59,760 --> 00:14:03,600 Speaker 3: in because a barbecue chicken is one of those foods 323 00:14:03,640 --> 00:14:06,640 Speaker 3: that we often I buy them often, you know, And 324 00:14:06,840 --> 00:14:08,240 Speaker 3: I was saying to you that you need a Costco 325 00:14:08,280 --> 00:14:11,280 Speaker 3: membership because I think at Costco they're only six or 326 00:14:11,360 --> 00:14:14,559 Speaker 3: seven dollars for a chicken, which is so cheap because 327 00:14:14,559 --> 00:14:18,520 Speaker 3: I often feed Taco, my estrange shepherd dog. He loves chicken, 328 00:14:18,880 --> 00:14:21,000 Speaker 3: so to feed him a barbecue chicken at six or 329 00:14:21,000 --> 00:14:23,960 Speaker 3: seven bucks is actually quite cost effective. And I do 330 00:14:24,000 --> 00:14:26,000 Speaker 3: buy them for the kids, but they're not cheap are 331 00:14:26,040 --> 00:14:28,400 Speaker 3: they Like they used to be like eight ten dollars 332 00:14:28,480 --> 00:14:30,760 Speaker 3: Now they're like thirteen dollars in coles Oft Walise, I 333 00:14:30,760 --> 00:14:33,600 Speaker 3: think for a barbecue chicken. And I did think that 334 00:14:33,640 --> 00:14:36,720 Speaker 3: some valid points were made, and I think that our 335 00:14:36,760 --> 00:14:39,560 Speaker 3: listeners will find this quite helpful, because if I'm honest 336 00:14:39,560 --> 00:14:42,040 Speaker 3: with you, Leanne, if I buy a barbecue chicken as 337 00:14:42,040 --> 00:14:45,240 Speaker 3: a quick and easy dinner, I don't really eat it. 338 00:14:45,680 --> 00:14:49,200 Speaker 3: I take the very the breast, the white meat, skin off, 339 00:14:49,600 --> 00:14:51,560 Speaker 3: the white meat out, and I might add it to 340 00:14:51,640 --> 00:14:54,400 Speaker 3: vegetables and eat that separately, whereas the rest of the family, 341 00:14:54,480 --> 00:14:57,520 Speaker 3: including taco, will eat the wings and the drum sticks 342 00:14:57,520 --> 00:15:00,240 Speaker 3: and the brown meat. Because if we're honest, it's not 343 00:15:00,480 --> 00:15:04,320 Speaker 3: overly healthy. It's pretty high in calories and fat. And 344 00:15:04,440 --> 00:15:07,120 Speaker 3: there is a lot of additives to barbecue chicken to 345 00:15:07,160 --> 00:15:09,680 Speaker 3: get that amazing flavor. You know, there are salts added. 346 00:15:10,280 --> 00:15:13,320 Speaker 3: So I think that when my clients will describe eating chicken, 347 00:15:13,680 --> 00:15:16,000 Speaker 3: it's often not chicken breast, which is what I want 348 00:15:16,040 --> 00:15:18,400 Speaker 3: it to be, because that's the lean meat. It's often 349 00:15:18,480 --> 00:15:21,280 Speaker 3: thigh wing, and you know that is twenty even thirty 350 00:15:21,320 --> 00:15:23,760 Speaker 3: percent fat. Like, think about where we hold our fat. 351 00:15:23,760 --> 00:15:27,120 Speaker 3: It's on our thighs, you know, So whilst it's delicious, 352 00:15:27,280 --> 00:15:31,520 Speaker 3: let's not kid ourselves to think it's lean protein. It's not. Now, 353 00:15:31,720 --> 00:15:35,040 Speaker 3: the other issue that was raised by this how do 354 00:15:35,080 --> 00:15:39,800 Speaker 3: we describe him chiropractor was the plastic and I thought 355 00:15:39,800 --> 00:15:42,320 Speaker 3: he actually made a valid point because one of the 356 00:15:42,920 --> 00:15:46,520 Speaker 3: topics of nutrition interest is our intake of microplastics and 357 00:15:46,520 --> 00:15:50,600 Speaker 3: additives that come through, particularly warm plastic. You know, we've 358 00:15:50,640 --> 00:15:53,400 Speaker 3: spoken about it in terms of the microwave rice. Now, 359 00:15:53,480 --> 00:15:56,480 Speaker 3: rice itself is reasonably high in microplastics because of the white 360 00:15:56,440 --> 00:15:58,600 Speaker 3: it's grown, and then if you then zap it in 361 00:15:58,640 --> 00:16:01,720 Speaker 3: the plastic pouch. We know that's a significant source of microplastics, 362 00:16:01,720 --> 00:16:04,160 Speaker 3: and we've discussed, i think on our very first podcast 363 00:16:04,240 --> 00:16:06,760 Speaker 3: three years ago, the importance if you can of taking 364 00:16:06,760 --> 00:16:08,920 Speaker 3: it out and putting it in the glass containers. Landa 365 00:16:08,920 --> 00:16:10,680 Speaker 3: and I've spoken about this before. There's a lot of 366 00:16:10,680 --> 00:16:13,760 Speaker 3: ways you can naturally reduce your microplastics intake, not drinking 367 00:16:13,800 --> 00:16:16,400 Speaker 3: plastic water bottles and particularly not letting them heat up 368 00:16:16,400 --> 00:16:18,840 Speaker 3: in the car. So if you think about the chicken, 369 00:16:19,120 --> 00:16:21,400 Speaker 3: it is a problem because the chickens sit in those 370 00:16:21,440 --> 00:16:27,320 Speaker 3: plastic bags for several hours and sometimes I wouldn't suspect 371 00:16:27,360 --> 00:16:29,880 Speaker 3: people reheat in the plastic bag, but they certainly have 372 00:16:30,000 --> 00:16:32,480 Speaker 3: been in there. So I thought it was actually just 373 00:16:32,520 --> 00:16:35,200 Speaker 3: a really interesting discussion. Does it mean that I won't 374 00:16:35,240 --> 00:16:38,080 Speaker 3: buy barbecue chicken. No, I probably buy a barbecue chicken 375 00:16:38,160 --> 00:16:41,240 Speaker 3: once a fortnight. But I think, yeah, it is some 376 00:16:41,680 --> 00:16:44,520 Speaker 3: factors to consider. And if you have capacity to buy 377 00:16:44,520 --> 00:16:47,120 Speaker 3: the actual chok that might retail for eight or ten 378 00:16:47,160 --> 00:16:49,400 Speaker 3: dollars and stick it in the oven with some ourfoil 379 00:16:49,440 --> 00:16:52,680 Speaker 3: on it, you are going to reduce your exposure to microplastics, 380 00:16:52,720 --> 00:16:55,200 Speaker 3: you're going to get a lot less salt and additives 381 00:16:55,240 --> 00:16:57,000 Speaker 3: that you do find in the stuffing and the skin 382 00:16:57,080 --> 00:16:59,640 Speaker 3: to make it so crispy. And if you're being really 383 00:16:59,680 --> 00:17:02,000 Speaker 3: sort of wanting to lean up and keep your saturated 384 00:17:02,040 --> 00:17:04,000 Speaker 3: fat lower, you really do need to stick to the 385 00:17:04,040 --> 00:17:05,280 Speaker 3: white meat if you can. 386 00:17:06,000 --> 00:17:07,879 Speaker 1: Yeah, it's a fair point because not only is it 387 00:17:07,960 --> 00:17:10,679 Speaker 1: in the plastic bag and it's warm, it's under the 388 00:17:10,880 --> 00:17:13,679 Speaker 1: heat lamps as well, right, so you're getting the direct 389 00:17:13,720 --> 00:17:15,919 Speaker 1: heat on the plastic, and we know when plastic heats up, 390 00:17:16,000 --> 00:17:18,560 Speaker 1: it's not great for us ideally, So I would say 391 00:17:18,600 --> 00:17:21,200 Speaker 1: a few things, like you, I buy them, but again 392 00:17:21,240 --> 00:17:23,479 Speaker 1: not regularly. We probably in my family might have one 393 00:17:23,720 --> 00:17:25,879 Speaker 1: a month with something you know, quick and easy. You know, 394 00:17:25,880 --> 00:17:27,680 Speaker 1: we might do some chicken salad rolls on the weekend, 395 00:17:27,760 --> 00:17:28,680 Speaker 1: some chicken salad baps. 396 00:17:28,720 --> 00:17:29,560 Speaker 2: It's just an easy option. 397 00:17:29,600 --> 00:17:32,520 Speaker 1: If we've got friends stopping over, I just you know, 398 00:17:32,560 --> 00:17:33,560 Speaker 1: it's around that lunchtime. 399 00:17:33,600 --> 00:17:35,200 Speaker 2: I might just go grab one just in case. 400 00:17:35,440 --> 00:17:37,200 Speaker 1: But one of you know, what you can think about 401 00:17:37,280 --> 00:17:39,000 Speaker 1: is actually buying it early in the day, like if 402 00:17:39,040 --> 00:17:40,520 Speaker 1: you're going to use it, use it as a lunch 403 00:17:40,560 --> 00:17:42,600 Speaker 1: option on the weekend, not a dinner option, because you're 404 00:17:42,600 --> 00:17:44,760 Speaker 1: going to reduce the time that that chicken sits in 405 00:17:44,800 --> 00:17:47,080 Speaker 1: the plastic bag and sits under those warming lamps. 406 00:17:47,200 --> 00:17:48,720 Speaker 2: So if you can grab it at you know, ten. 407 00:17:48,600 --> 00:17:50,919 Speaker 1: O'clock, go home, you know, just kind of take it 408 00:17:50,920 --> 00:17:53,000 Speaker 1: out of the plastic and get it out of the lamp, 409 00:17:53,320 --> 00:17:55,199 Speaker 1: you can eat it for an early lunch versus if 410 00:17:55,240 --> 00:17:57,280 Speaker 1: you're eating it at seven pm for dinner time. It's 411 00:17:57,320 --> 00:18:00,520 Speaker 1: sat under those lamps the entire day. And then reuse 412 00:18:00,520 --> 00:18:02,600 Speaker 1: those chickens like they make them fresh every single day. 413 00:18:02,640 --> 00:18:04,240 Speaker 1: So if you can go in and grab them, you know, 414 00:18:04,359 --> 00:18:06,920 Speaker 1: mid morning, you're probably reducing the amount of time it 415 00:18:06,960 --> 00:18:08,680 Speaker 1: sits in the plastic. So that's one thing we don't 416 00:18:08,720 --> 00:18:11,320 Speaker 1: have research to support that, but in my head that 417 00:18:11,480 --> 00:18:11,920 Speaker 1: makes sense. 418 00:18:12,040 --> 00:18:12,280 Speaker 2: Right. 419 00:18:12,880 --> 00:18:14,480 Speaker 1: And then as well, there is a lot of as 420 00:18:14,480 --> 00:18:17,200 Speaker 1: you said, some additives and some preservatives. Are they quote 421 00:18:17,280 --> 00:18:21,000 Speaker 1: unquote bad, No, But again it's relative how often are 422 00:18:21,040 --> 00:18:23,080 Speaker 1: you having it. Do you have any sort of conditions 423 00:18:23,119 --> 00:18:26,480 Speaker 1: where you would want to look at the overall salt intake, 424 00:18:26,680 --> 00:18:30,199 Speaker 1: perhaps blood pressure issues, kidney based issues, because they do 425 00:18:30,280 --> 00:18:32,320 Speaker 1: it contains a whole lack of salt. If you would 426 00:18:32,359 --> 00:18:34,680 Speaker 1: eat a lot of it. They also generally will add 427 00:18:34,800 --> 00:18:37,120 Speaker 1: MSG to it as well. Some people are very sensitive 428 00:18:37,119 --> 00:18:39,800 Speaker 1: to MSG. I, for one, if I eat too much MSDY, 429 00:18:39,840 --> 00:18:42,160 Speaker 1: I get mouth ulcers. I know, I'm actually quite sensitive 430 00:18:42,200 --> 00:18:44,080 Speaker 1: to MSG. Then I know a lot of my clients 431 00:18:44,080 --> 00:18:46,240 Speaker 1: will have other issues. They'll get some skin rashes, they'll 432 00:18:46,240 --> 00:18:48,919 Speaker 1: get you know, redness in their face. They'll have just 433 00:18:48,960 --> 00:18:51,479 Speaker 1: some reactions to too much MSG as well. And then 434 00:18:51,520 --> 00:18:53,439 Speaker 1: the other thing is the stuffing. I think people are 435 00:18:53,440 --> 00:18:55,720 Speaker 1: either you love it or you hate it. I don't 436 00:18:55,760 --> 00:18:58,240 Speaker 1: touch it. It's just it's it is very processed. I 437 00:18:58,240 --> 00:19:00,479 Speaker 1: don't really even know what goes in that kind of like, 438 00:19:00,680 --> 00:19:02,080 Speaker 1: I don't even know what that is. I'm not going 439 00:19:02,160 --> 00:19:04,560 Speaker 1: to eat it. And I'm like you, I tend to 440 00:19:04,560 --> 00:19:06,679 Speaker 1: stick to just the white meat. And just because my 441 00:19:06,760 --> 00:19:08,440 Speaker 1: kids are really little, I kind of just been the 442 00:19:08,520 --> 00:19:09,800 Speaker 1: rest of it. I don't have a dog. I don't 443 00:19:09,840 --> 00:19:11,359 Speaker 1: really want to give the bones to my kids, like 444 00:19:11,400 --> 00:19:13,399 Speaker 1: the wings and stuff. A bit worried about, you know, 445 00:19:13,440 --> 00:19:15,320 Speaker 1: the little bones, and so we tend to just eat 446 00:19:15,640 --> 00:19:17,720 Speaker 1: the white meat. David might have a drumstick and that's 447 00:19:17,720 --> 00:19:19,960 Speaker 1: about it. So I actually waste a fair bit of it, 448 00:19:20,000 --> 00:19:21,920 Speaker 1: which isn't great, which is probably why I don't buy 449 00:19:21,960 --> 00:19:24,600 Speaker 1: it a lot. But it is a really easy, convenient option. 450 00:19:24,720 --> 00:19:27,199 Speaker 1: But the stuffing, I'm not a huge fan of the 451 00:19:27,200 --> 00:19:29,720 Speaker 1: amount of salt and the MSG not a massive fan 452 00:19:29,760 --> 00:19:32,680 Speaker 1: of so again, on occasion it's fine. But I think, 453 00:19:32,720 --> 00:19:35,119 Speaker 1: you know, you've seen so many things. It's particularly in 454 00:19:35,119 --> 00:19:36,920 Speaker 1: the US, there's been a lot about they call it 455 00:19:37,000 --> 00:19:39,240 Speaker 1: rotisserie chicken over there. How that you know they rub 456 00:19:39,359 --> 00:19:41,840 Speaker 1: vegetable oil into the skin to make it crispy, and 457 00:19:41,880 --> 00:19:44,920 Speaker 1: again the vegetable oil fear. It's not a huge deer 458 00:19:44,920 --> 00:19:46,040 Speaker 1: al so if you want to eat it, eat it. 459 00:19:46,040 --> 00:19:47,840 Speaker 1: It's an option. But I think if you can take 460 00:19:47,840 --> 00:19:50,000 Speaker 1: away the stuffing and pull up the skin and just 461 00:19:50,040 --> 00:19:53,399 Speaker 1: stick to the meat of the chicken, that's probably you 462 00:19:53,480 --> 00:19:55,760 Speaker 1: probably into a good thing and minimize the amount of 463 00:19:55,800 --> 00:19:58,360 Speaker 1: time it sits under those warming lamps in that plastic 464 00:19:58,400 --> 00:20:00,760 Speaker 1: bag is probably going to be a better option. 465 00:20:00,880 --> 00:20:03,440 Speaker 2: Overall. That's probably only my hints, but well, I. 466 00:20:03,320 --> 00:20:06,560 Speaker 3: Think they will. The skin is crispy, so they probably 467 00:20:06,680 --> 00:20:09,760 Speaker 3: rub it. In fact here too, I would say, yeah, 468 00:20:09,800 --> 00:20:11,840 Speaker 3: so power else would you get it crispy? So yeah, 469 00:20:11,880 --> 00:20:13,520 Speaker 3: so it's not lean, it's certainly not lean. 470 00:20:13,560 --> 00:20:14,119 Speaker 2: And people say I. 471 00:20:14,119 --> 00:20:16,400 Speaker 3: Don't need the skin, but I think people everyone eats 472 00:20:16,440 --> 00:20:18,359 Speaker 3: a bit of the skin, don't they at sometimes so 473 00:20:18,480 --> 00:20:19,840 Speaker 3: much to be honest, all. 474 00:20:19,800 --> 00:20:21,840 Speaker 2: Right, well, from time to time a little bit. 475 00:20:22,040 --> 00:20:23,879 Speaker 3: Yeah, so maybe just set me to think about and 476 00:20:24,200 --> 00:20:26,000 Speaker 3: I'm with you. It was just some an angle of 477 00:20:26,080 --> 00:20:28,159 Speaker 3: a sort of nutrition I hadn't really thought of or 478 00:20:28,200 --> 00:20:30,879 Speaker 3: heard before, so I thought it was worth a potty chat. 479 00:20:31,200 --> 00:20:34,280 Speaker 3: All right, Lean, Now you found some new grains for assimiles. 480 00:20:34,359 --> 00:20:36,080 Speaker 3: Now I've been on down to Allize this morning to 481 00:20:36,280 --> 00:20:39,119 Speaker 3: present it to our new video viewers on YouTube, and 482 00:20:39,240 --> 00:20:41,159 Speaker 3: guess what, can't find it. So you're gonna have to 483 00:20:41,200 --> 00:20:43,320 Speaker 3: tell us all about these new Lebanese grains that you're 484 00:20:43,359 --> 00:20:46,080 Speaker 3: quickly googling because you're not prepared for our podcast. 485 00:20:45,960 --> 00:20:52,840 Speaker 2: Literally quickly googling because the link you put didn't well worth. 486 00:20:52,920 --> 00:20:53,359 Speaker 2: I found them. 487 00:20:53,440 --> 00:20:56,479 Speaker 1: So they're in the microwave rice plastic patches, which we 488 00:20:56,600 --> 00:21:00,000 Speaker 1: don't love, but here we are. They're a convenient option, right, 489 00:21:00,119 --> 00:21:02,080 Speaker 1: They're not something that we would write into meal plans 490 00:21:02,080 --> 00:21:03,720 Speaker 1: every day, but they're a convenient option. 491 00:21:04,000 --> 00:21:06,160 Speaker 2: I think they're new. There was a range of them. 492 00:21:06,240 --> 00:21:08,600 Speaker 1: I really like this one it was the Lebanese style 493 00:21:09,040 --> 00:21:11,639 Speaker 1: grains and chickpeas with lemon, parsley and mint. 494 00:21:11,800 --> 00:21:13,080 Speaker 2: It's a wool West branded one. 495 00:21:13,119 --> 00:21:15,679 Speaker 1: It's in like a light beige kind of pouch with 496 00:21:15,760 --> 00:21:18,920 Speaker 1: green writing on it, and they retail two fifty grams 497 00:21:19,000 --> 00:21:22,280 Speaker 1: for three dollars fifty so, you know, very affordable because 498 00:21:22,520 --> 00:21:24,720 Speaker 1: you're getting more than one serve out of that. Got 499 00:21:24,720 --> 00:21:26,879 Speaker 1: a four and a half star house rating on the 500 00:21:26,880 --> 00:21:29,080 Speaker 1: front of back, and just making note that it is 501 00:21:29,080 --> 00:21:32,640 Speaker 1: made in Thailand, but very good nutritional sushi, very good. 502 00:21:32,680 --> 00:21:34,000 Speaker 1: So that's the rest of the rains. So there's a 503 00:21:34,040 --> 00:21:36,440 Speaker 1: mixed beans and grain one with olives and olive oil. 504 00:21:36,680 --> 00:21:39,280 Speaker 1: There's a smoky bean one with tomato and capsicum, and 505 00:21:39,320 --> 00:21:43,080 Speaker 1: a creamy dull one with coconut and spices. So just 506 00:21:43,119 --> 00:21:45,800 Speaker 1: a really nice kind of flavor addition as a bit 507 00:21:45,840 --> 00:21:47,760 Speaker 1: of a whole grain based to meals because we know 508 00:21:47,840 --> 00:21:49,960 Speaker 1: that Astraine, we all have a bit of a carb 509 00:21:50,040 --> 00:21:52,160 Speaker 1: fear at the moment, but we know that people are 510 00:21:52,160 --> 00:21:54,560 Speaker 1: not eating anywhere near enough fiber. So if we can 511 00:21:54,600 --> 00:21:56,760 Speaker 1: get a little bit more natural whole grains in not 512 00:21:56,800 --> 00:21:58,800 Speaker 1: the fake fiber that we're seeing in all of these 513 00:21:58,800 --> 00:22:02,000 Speaker 1: old traprocessed foods. We want the natural, whole grain source 514 00:22:02,040 --> 00:22:04,159 Speaker 1: of fiber. We know hands DOWND that is one of 515 00:22:04,200 --> 00:22:06,040 Speaker 1: the best things we can do for our gut heals 516 00:22:06,160 --> 00:22:07,600 Speaker 1: and one of the best things we can do to 517 00:22:07,720 --> 00:22:09,800 Speaker 1: prevent certain types of diseases. 518 00:22:09,880 --> 00:22:11,040 Speaker 2: So when we look at. 519 00:22:10,960 --> 00:22:13,800 Speaker 1: The ingredients on these, the first ingredient is wheat at 520 00:22:13,840 --> 00:22:16,919 Speaker 1: thirty seven percent, followed by chickpeas at twenty three percent. 521 00:22:17,240 --> 00:22:21,320 Speaker 1: Then we've got capsicum, chalots, water, lemon juice, extra version 522 00:22:21,320 --> 00:22:24,760 Speaker 1: olive oil, parsley, mint, salt, spices. 523 00:22:24,320 --> 00:22:26,280 Speaker 2: And paprika. That's it. 524 00:22:26,359 --> 00:22:29,680 Speaker 1: You literally could not make that better at home yourself. 525 00:22:29,920 --> 00:22:31,720 Speaker 1: So I think that when I saw that ingredient list, 526 00:22:31,760 --> 00:22:34,440 Speaker 1: I was like, that's amazing. There's no additives, there's no emulsifies. 527 00:22:34,520 --> 00:22:37,639 Speaker 1: It's extra virgin olive oil, not vegetable oil, not just 528 00:22:37,680 --> 00:22:41,119 Speaker 1: olive oil, extraversion olive oil, and some fresh herbs in 529 00:22:41,119 --> 00:22:42,760 Speaker 1: there as well. So I think that it's just a 530 00:22:42,920 --> 00:22:46,240 Speaker 1: really really strong product. Susy, it's got eleven grams of protein, 531 00:22:46,359 --> 00:22:49,760 Speaker 1: So nutrition wise, they're saying a serve is one serving 532 00:22:49,960 --> 00:22:51,760 Speaker 1: it out of the two fifty grand pouch. I would 533 00:22:51,760 --> 00:22:54,480 Speaker 1: probably say it's two because eleven grams of protein. 534 00:22:54,520 --> 00:22:55,080 Speaker 2: That's not enough. 535 00:22:55,119 --> 00:22:56,919 Speaker 1: You need to add something to it. So it's split it, 536 00:22:56,960 --> 00:22:58,840 Speaker 1: bulk it up with some extra veggies and of course 537 00:22:58,840 --> 00:23:01,760 Speaker 1: out of server lean protein, so per serving what they 538 00:23:01,800 --> 00:23:04,760 Speaker 1: consider a serving. So the whole packet, it's thirteen hundred 539 00:23:04,800 --> 00:23:07,200 Speaker 1: kilo jewels with eleven and a half grams of protein, 540 00:23:07,640 --> 00:23:09,719 Speaker 1: eight point eight grams of fat with one point two 541 00:23:09,760 --> 00:23:13,160 Speaker 1: of that being saturated, forty grams of carbs, three grams 542 00:23:13,200 --> 00:23:17,320 Speaker 1: of natural sugar, twelve point eight grams of dietary fiber, whopping, 543 00:23:17,359 --> 00:23:19,400 Speaker 1: and that's all from whole grain sauces, which we love, 544 00:23:19,760 --> 00:23:23,360 Speaker 1: and a fewer vegetables, and seven hundred milligrams of sodium. 545 00:23:23,440 --> 00:23:27,520 Speaker 1: Not insignificant, So I think halving that portion would be excellent. 546 00:23:27,800 --> 00:23:29,399 Speaker 1: And then you know, whacking in a bit of tuna, 547 00:23:29,640 --> 00:23:31,679 Speaker 1: you know, tina tuna, a bit of feta, and some 548 00:23:31,800 --> 00:23:33,760 Speaker 1: extra fresh herbs, you know, a bit of kale or 549 00:23:33,800 --> 00:23:37,280 Speaker 1: spinach to mixed threw some red capsicum, tomatoes, anything that's 550 00:23:37,280 --> 00:23:40,119 Speaker 1: in season. Some cucumber would be an amazing way to 551 00:23:40,160 --> 00:23:43,760 Speaker 1: make that a beautiful fresh spring salad basically, and two 552 00:23:43,760 --> 00:23:46,440 Speaker 1: servings out of that for three dollars fifty that's great 553 00:23:46,440 --> 00:23:47,639 Speaker 1: from a budgeting perspective. 554 00:23:47,800 --> 00:23:49,720 Speaker 3: In my opinion, yeah, I think they look really good 555 00:23:49,720 --> 00:23:51,880 Speaker 3: to I was disappointed I couldn't find them, but even 556 00:23:51,920 --> 00:23:54,160 Speaker 3: the Willis man who was doing the shopping orders helped 557 00:23:54,160 --> 00:23:55,879 Speaker 3: me look for them. He was quite intrigued at this 558 00:23:55,920 --> 00:23:57,280 Speaker 3: new range, and I've just had a look. There's a 559 00:23:57,359 --> 00:24:00,000 Speaker 3: smoky beans and a dial. So that's great to try 560 00:24:00,040 --> 00:24:03,399 Speaker 3: and increase people's intake of legumes. I would be like you, 561 00:24:03,480 --> 00:24:05,560 Speaker 3: I would har it and add tuna or salmon to 562 00:24:05,600 --> 00:24:08,480 Speaker 3: it as part of a lunch salad, particularly for busy 563 00:24:08,520 --> 00:24:10,560 Speaker 3: people in officers who just want to throw their lunch 564 00:24:10,640 --> 00:24:13,320 Speaker 3: together quickly, or they might have some leftover chicken and 565 00:24:13,359 --> 00:24:16,280 Speaker 3: then some salad leaves. I thought it was really convenient product, 566 00:24:16,840 --> 00:24:19,280 Speaker 3: and I think that sometimes the pouches are a little 567 00:24:19,320 --> 00:24:22,040 Speaker 3: bit more user friendly than cans of stuff. You know, 568 00:24:22,119 --> 00:24:24,320 Speaker 3: cans are hard to sort of carry around and a 569 00:24:24,320 --> 00:24:26,720 Speaker 3: bit clunky, whereas a pouch fits really easily. For people 570 00:24:26,960 --> 00:24:29,400 Speaker 3: who travel a lot for work, they can be really 571 00:24:29,400 --> 00:24:32,120 Speaker 3: convenient foods on the run if you know, at airports 572 00:24:32,160 --> 00:24:34,560 Speaker 3: and need something easy with some decent nutrition in it. 573 00:24:34,600 --> 00:24:36,439 Speaker 3: So yeah, I thought it was a really good option 574 00:24:36,760 --> 00:24:39,240 Speaker 3: and must be fairly new, but hopefully they're rolling it 575 00:24:39,280 --> 00:24:42,520 Speaker 3: out so good finely and we like it more popularttle 576 00:24:42,520 --> 00:24:44,760 Speaker 3: foto up on our Insta because we couldn't get it 577 00:24:45,040 --> 00:24:48,160 Speaker 3: in where I'm recording here in Sydney. But that leads 578 00:24:48,240 --> 00:24:49,840 Speaker 3: us to our final segment of the day, and this 579 00:24:49,880 --> 00:24:53,480 Speaker 3: is direct from our Nutrition Couch Instagram followers, who are 580 00:24:53,520 --> 00:24:55,320 Speaker 3: great with their questions. Every time I log on, there's 581 00:24:55,320 --> 00:24:57,879 Speaker 3: a whole lot of good ones, and this one was 582 00:24:57,920 --> 00:25:00,239 Speaker 3: relevant to something I see with all my client all 583 00:25:00,280 --> 00:25:03,040 Speaker 3: the time is they're eating really well in the week 584 00:25:03,119 --> 00:25:04,840 Speaker 3: and as soon as the weekend hits and they're around 585 00:25:04,880 --> 00:25:07,720 Speaker 3: with kids, inevitably there's the budding sausage sizzle and someone's 586 00:25:07,760 --> 00:25:11,320 Speaker 3: party and Nibbley's and it's just everything goes completely off track. 587 00:25:11,680 --> 00:25:13,520 Speaker 3: And the listener question was what do I do on 588 00:25:13,560 --> 00:25:16,480 Speaker 3: the weekends when all the carbohydrates around me are wish? 589 00:25:16,640 --> 00:25:18,640 Speaker 3: And that is so true, isn't it? Because you go 590 00:25:18,840 --> 00:25:21,040 Speaker 3: to the food court and it's all white bread and 591 00:25:21,080 --> 00:25:24,120 Speaker 3: white wraps, or the sausage sizzles are all white bread. Again, 592 00:25:24,560 --> 00:25:26,840 Speaker 3: you have to be really focused to get you know, 593 00:25:26,920 --> 00:25:29,240 Speaker 3: even just say you're going to Macas on a road 594 00:25:29,280 --> 00:25:32,440 Speaker 3: trip and you get the snack wrap. It's all white wraps, 595 00:25:32,520 --> 00:25:35,000 Speaker 3: isn't it. I think the only option really that offers 596 00:25:35,040 --> 00:25:37,880 Speaker 3: even whole grain is subway. So the question was how 597 00:25:37,880 --> 00:25:40,320 Speaker 3: do I get stuff that's decent? So I think when 598 00:25:40,359 --> 00:25:42,720 Speaker 3: it's sandwiches, I would suggest subway is one of the 599 00:25:42,720 --> 00:25:45,480 Speaker 3: most convenient places you and I are partial to a subway, 600 00:25:45,800 --> 00:25:47,760 Speaker 3: but it is one of the only places now you 601 00:25:47,800 --> 00:25:51,040 Speaker 3: can get fresh salad ingredients. Like if you are at 602 00:25:51,040 --> 00:25:54,000 Speaker 3: a suburban shop or sandwich shop, you can often get 603 00:25:54,040 --> 00:25:56,440 Speaker 3: a sandwich made, but on the weekends they're often not open. 604 00:25:57,040 --> 00:25:59,760 Speaker 3: So subway for that reason, is a really good choice 605 00:25:59,760 --> 00:26:02,320 Speaker 3: because you can get salad, you can get whole meal bread, 606 00:26:02,680 --> 00:26:05,160 Speaker 3: you can get leaner proteins and others. So I think 607 00:26:05,160 --> 00:26:07,800 Speaker 3: that that's a really great option. Then there's a lot 608 00:26:07,800 --> 00:26:10,240 Speaker 3: of them around. The other one I quite like is 609 00:26:10,359 --> 00:26:12,800 Speaker 3: the rice paper rolls. You know, if you can get 610 00:26:12,840 --> 00:26:15,919 Speaker 3: the ones without the noodles, they're lowering carbon lighter. But 611 00:26:16,080 --> 00:26:18,439 Speaker 3: even with the noodles, there's still a pretty good choice. 612 00:26:18,480 --> 00:26:20,560 Speaker 3: You can get some lean chicken and salad in there. 613 00:26:20,600 --> 00:26:22,960 Speaker 3: So I think that the Vietnamese places can be fantastic. 614 00:26:23,440 --> 00:26:25,320 Speaker 3: I'm less of a fan of sushi because it's just 615 00:26:25,320 --> 00:26:27,280 Speaker 3: to me a lot of white rice and to pay 616 00:26:27,320 --> 00:26:30,439 Speaker 3: for sashimi, it's quite expensive. But I actually like the 617 00:26:30,480 --> 00:26:33,160 Speaker 3: Mexican places because I think you can get a Mexican 618 00:26:33,200 --> 00:26:36,360 Speaker 3: bowl and if you do say no rice and get 619 00:26:36,400 --> 00:26:38,119 Speaker 3: the bowls that have got a lot more of the 620 00:26:38,160 --> 00:26:40,119 Speaker 3: beans in them, the veggies, it can actually be a 621 00:26:40,119 --> 00:26:42,760 Speaker 3: really veggie rich meal. And if you're going to be 622 00:26:42,760 --> 00:26:44,840 Speaker 3: buying something and pay twenty bucks, it's probably one of 623 00:26:44,840 --> 00:26:48,080 Speaker 3: the better options out there. So they're my top three 624 00:26:48,320 --> 00:26:50,480 Speaker 3: of what to pick up. I think the other thing 625 00:26:50,560 --> 00:26:53,120 Speaker 3: is if you are routinely out and about, don't underestimate 626 00:26:53,119 --> 00:26:55,240 Speaker 3: the power of packing a couple of things. So packing 627 00:26:55,240 --> 00:26:58,000 Speaker 3: a whole grain wrap the night before with some lean turkey, 628 00:26:58,160 --> 00:27:00,560 Speaker 3: some cheese, some leaves, it keeps really well and can 629 00:27:00,600 --> 00:27:03,719 Speaker 3: go with a fantastic coffee for a quick breakfast, or 630 00:27:04,040 --> 00:27:06,080 Speaker 3: you know, the cheese and cracker snack packs, the little 631 00:27:06,160 --> 00:27:08,480 Speaker 3: legume snacks. Just having a few of those in your bag, 632 00:27:08,600 --> 00:27:11,320 Speaker 3: or ducking into Woolies and coals where you can get 633 00:27:11,320 --> 00:27:14,280 Speaker 3: a salad bowl, you know, and then you know, it 634 00:27:14,320 --> 00:27:16,560 Speaker 3: can be a really smart way to load up. And 635 00:27:16,560 --> 00:27:18,960 Speaker 3: I always encourage my clients who are traveling for work 636 00:27:19,000 --> 00:27:20,600 Speaker 3: to do that. You know, as soon as you get 637 00:27:20,640 --> 00:27:22,119 Speaker 3: to a place, if you're going to be staying in 638 00:27:22,119 --> 00:27:24,879 Speaker 3: a hotel or service department, get down to the coals 639 00:27:24,920 --> 00:27:27,120 Speaker 3: or woolies metro and just grab a couple of those 640 00:27:27,200 --> 00:27:29,720 Speaker 3: fresh food options, because then you've got you know, you 641 00:27:29,720 --> 00:27:31,440 Speaker 3: can take a salad bowl with you, and then when 642 00:27:31,440 --> 00:27:35,360 Speaker 3: they serve heaps of wraps and things at your catered events, 643 00:27:35,400 --> 00:27:37,000 Speaker 3: you've got something to bulk it up with, so it'd 644 00:27:37,040 --> 00:27:39,639 Speaker 3: be shy. I think that is something that as dieticians 645 00:27:39,680 --> 00:27:41,800 Speaker 3: we always do. We sort of plan our food and 646 00:27:41,840 --> 00:27:44,080 Speaker 3: make sure we have fresh stuff, and I find that's 647 00:27:44,119 --> 00:27:46,919 Speaker 3: a skill that is often helpful to teach clients to 648 00:27:47,040 --> 00:27:50,560 Speaker 3: actually proactively add things in rather than being, as we've discussed, 649 00:27:50,560 --> 00:27:52,960 Speaker 3: a victim to the food environment, which is very rarely 650 00:27:52,960 --> 00:27:54,639 Speaker 3: what we need it to be to keep our nutrition 651 00:27:54,760 --> 00:27:55,160 Speaker 3: on track. 652 00:27:56,040 --> 00:27:58,240 Speaker 1: Yeah. Absolutely, Mexican's a great option because the bean and 653 00:27:58,320 --> 00:27:59,919 Speaker 1: the corn, and you know, you can add a bit 654 00:27:59,920 --> 00:28:02,720 Speaker 1: of extra protein in their chicken, beef, whatnot, sometimes even 655 00:28:02,760 --> 00:28:04,800 Speaker 1: prawn if you got to like a boozie mexicing in 656 00:28:04,840 --> 00:28:07,680 Speaker 1: place as well. Maybe some shrimples and prawns, any sort 657 00:28:07,680 --> 00:28:10,000 Speaker 1: of salad bar like poke place that's always going to 658 00:28:10,040 --> 00:28:11,760 Speaker 1: give you a good Often you can get a base 659 00:28:11,800 --> 00:28:14,439 Speaker 1: of whole grain brown rice or quinoir or something, or 660 00:28:14,480 --> 00:28:16,800 Speaker 1: just get a lettuce cabbage base if you want. Now 661 00:28:16,840 --> 00:28:19,199 Speaker 1: I've got I've probably only got one extra suggestion on 662 00:28:19,240 --> 00:28:20,160 Speaker 1: top of your susie. 663 00:28:20,359 --> 00:28:21,159 Speaker 2: And it's a goodie. 664 00:28:21,280 --> 00:28:23,760 Speaker 1: Because I went with my mom the other day and 665 00:28:23,800 --> 00:28:25,359 Speaker 1: I was like, where are we going for lunch? And 666 00:28:25,359 --> 00:28:27,399 Speaker 1: she's like, she's so excited, you know, so she's so 667 00:28:27,480 --> 00:28:29,760 Speaker 1: healthy and she's like and we got there and I 668 00:28:29,800 --> 00:28:31,440 Speaker 1: was like, what the Leaks Club? 669 00:28:31,560 --> 00:28:34,120 Speaker 2: Do you guys have like like Leaks Club down there 670 00:28:34,080 --> 00:28:34,720 Speaker 2: at the Leaks Club? 671 00:28:34,840 --> 00:28:36,560 Speaker 3: Yeah, we are human down here in New Southwest. 672 00:28:36,600 --> 00:28:40,320 Speaker 2: We have clubs. Okay, I don't know what that called. Yeah, yeah, 673 00:28:40,360 --> 00:28:44,040 Speaker 2: exactly r X clubs. Yeah. So and then she's like, 674 00:28:44,080 --> 00:28:45,840 Speaker 2: we're gonna have the lunch of the rest of the day. 675 00:28:46,400 --> 00:28:50,360 Speaker 1: I was like, huh, Like remember and for like a pensioner, 676 00:28:50,560 --> 00:28:53,400 Speaker 1: I think you're like fourteen fifteen dollars and if you remember, 677 00:28:53,440 --> 00:28:55,000 Speaker 1: Mom's like, you got to join Mom, I'm not going 678 00:28:55,040 --> 00:28:55,840 Speaker 1: to join the Leagus Club. 679 00:28:55,840 --> 00:28:57,360 Speaker 2: What have I ever got to got. 680 00:28:57,160 --> 00:28:59,560 Speaker 1: To join, It's like two three dollars to join. I 681 00:28:59,640 --> 00:29:01,800 Speaker 1: got two three dollars off my meal. It was like 682 00:29:02,080 --> 00:29:05,160 Speaker 1: seventeen dollars. The roast of the day, like beautiful roast pool. 683 00:29:05,160 --> 00:29:07,480 Speaker 1: I could choose as many veggies as I want. Plus 684 00:29:07,480 --> 00:29:09,280 Speaker 1: my mine is gravy. You better believe I had a 685 00:29:09,280 --> 00:29:11,160 Speaker 1: bit of crackling and then you can choose. I was 686 00:29:11,200 --> 00:29:13,440 Speaker 1: like one potato, all of these veggies, A couple of 687 00:29:13,440 --> 00:29:15,880 Speaker 1: pieces of its beautiful, like seventeen dollars. 688 00:29:16,120 --> 00:29:17,680 Speaker 2: I was like, maybe I will come back. 689 00:29:18,400 --> 00:29:20,640 Speaker 3: I am sexy. That's at the RSL club. 690 00:29:20,840 --> 00:29:22,360 Speaker 2: How good is that? There was no one there? 691 00:29:22,400 --> 00:29:22,560 Speaker 1: It was. 692 00:29:24,040 --> 00:29:25,280 Speaker 3: By forty years. 693 00:29:25,640 --> 00:29:27,560 Speaker 1: Yeah, apparently was going off the other night for the 694 00:29:27,560 --> 00:29:29,280 Speaker 1: Broncos game. My dad told me they went down for 695 00:29:29,320 --> 00:29:32,840 Speaker 1: theron the other day. But don't underestimate the power of 696 00:29:32,880 --> 00:29:35,280 Speaker 1: an RSL club on the weekend for a nice roast. 697 00:29:35,320 --> 00:29:36,520 Speaker 1: If you want a bit of protein and a bit 698 00:29:36,560 --> 00:29:37,760 Speaker 1: of veggie, there you go. 699 00:29:37,840 --> 00:29:39,520 Speaker 3: Well, this way, you listen to the nutrition couch because 700 00:29:39,520 --> 00:29:41,120 Speaker 3: you've got all the ideas. Never in a million years 701 00:29:41,160 --> 00:29:43,240 Speaker 3: what I've thought of suggesting that. But good on, I 702 00:29:43,280 --> 00:29:47,120 Speaker 3: told you, maybe, yeah, maybe I'll consider that in my 703 00:29:47,200 --> 00:29:49,760 Speaker 3: local areas from now on. Okay, there you go. 704 00:29:49,800 --> 00:29:52,640 Speaker 2: You please me quiet, it's air conned, it's cooked for you. 705 00:29:53,240 --> 00:29:55,480 Speaker 1: Am I selling you? The membership's like two three dollars. 706 00:29:55,560 --> 00:29:58,440 Speaker 1: You do need your license, You got to show your license. Yeah, yeah, no, 707 00:29:58,760 --> 00:29:59,200 Speaker 1: it's for you. 708 00:29:59,480 --> 00:30:01,560 Speaker 3: People are better to have a meal than snacks. 709 00:30:02,720 --> 00:30:04,520 Speaker 2: It was fun, I was good to dinner. It was 710 00:30:04,520 --> 00:30:05,080 Speaker 2: so filling. 711 00:30:05,280 --> 00:30:06,840 Speaker 3: Yeah, You're much better to go and have a proper 712 00:30:06,840 --> 00:30:09,800 Speaker 3: meal because there's something psychologically when you sit down and 713 00:30:09,840 --> 00:30:12,040 Speaker 3: have something that's hot and cooked as a meal compared 714 00:30:12,040 --> 00:30:14,880 Speaker 3: to snacks. So you can eat six different snacks, you know, 715 00:30:14,920 --> 00:30:17,560 Speaker 3: a packet of roasted broad beans or cheese and crackers 716 00:30:17,560 --> 00:30:21,400 Speaker 3: a bar and basically have six eight hundred calories and 717 00:30:21,600 --> 00:30:24,160 Speaker 3: not even realize you've eaten, versus sitting down and having 718 00:30:24,160 --> 00:30:26,360 Speaker 3: something like that which might be similar number of calories, 719 00:30:26,360 --> 00:30:29,320 Speaker 3: but you're actually full. So yeah, that's what I always 720 00:30:29,320 --> 00:30:31,200 Speaker 3: say to my clients. You want to have a meal 721 00:30:31,240 --> 00:30:33,360 Speaker 3: that registers as a meal, which is why I would 722 00:30:33,400 --> 00:30:37,400 Speaker 3: prefer a schnitzel and vegetables than multiple snack foods or 723 00:30:37,480 --> 00:30:40,080 Speaker 3: you know, things that are perceived as being healthy, like sushi, 724 00:30:40,320 --> 00:30:42,200 Speaker 3: which actually don't give you the protein that you need. 725 00:30:42,320 --> 00:30:44,720 Speaker 3: So yeah, good, good, fine, len I like it. Well done, 726 00:30:44,760 --> 00:30:46,640 Speaker 3: Sophie again, Thank. 727 00:30:46,560 --> 00:30:51,800 Speaker 2: You, Sophia, feeling great? What are we doing here? All right? 728 00:30:51,840 --> 00:30:53,720 Speaker 1: Well, that brings us to the end of the Nutrition Couch. 729 00:30:53,760 --> 00:30:56,120 Speaker 1: Perhaps we've started a chain reaction of people signing up 730 00:30:56,160 --> 00:30:59,160 Speaker 1: to their local RSL clubs. Perhaps not you right in, 731 00:30:59,240 --> 00:31:00,720 Speaker 1: let us know, write and let us know. 732 00:31:00,760 --> 00:31:03,680 Speaker 2: That's very old school. Log in to Instagram, let us know. 733 00:31:04,040 --> 00:31:05,960 Speaker 1: But that does bring us to the end of another 734 00:31:06,000 --> 00:31:07,840 Speaker 1: episode of the Nutrition catch for another week. 735 00:31:07,880 --> 00:31:09,200 Speaker 2: So if you know your diet. 736 00:31:09,000 --> 00:31:12,040 Speaker 1: Needs a little bit more protein, check out our dietitian 737 00:31:12,120 --> 00:31:17,360 Speaker 1: designed scientifically formulated range of supplements at design badietitians dot com. 738 00:31:17,360 --> 00:31:19,080 Speaker 1: Thank you for listening, and we will catch you in 739 00:31:19,120 --> 00:31:20,120 Speaker 1: next week's episode. 740 00:31:20,320 --> 00:31:21,000 Speaker 3: Have a great week.