WEBVTT - TNC Review: Mayonnaises

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<v Speaker 1>Are you a mayonnaise person. Chances are if you are,

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<v Speaker 1>you have your absolute favorite and as one of the

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<v Speaker 1>most popular dressings or even spreads. We reached forward a

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<v Speaker 1>flavor of our salads and sandwiches. We thought it was

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<v Speaker 1>time for a review of mayonnaise. Hi, I'm Susi Burrow

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<v Speaker 1>and I'm leam Wood, and as two of us days

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<v Speaker 1>leading dieticians who specialize in evidence faced nutrition, we bring

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<v Speaker 1>you the Nutrition Couch product review, but weekly chat on

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<v Speaker 1>new products and old favorites you can find in the

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<v Speaker 1>supermarket solely a mayonnaise. Now, I have to be honest

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<v Speaker 1>with you, I am not a mayonnaise fan, except I

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<v Speaker 1>love chicken sandwiches, and so if I find like one

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<v Speaker 1>of those amazing chicken sandwiches that's got the celery and

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<v Speaker 1>the nuts cut in and it's like in a mayo mix, like,

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<v Speaker 1>I adore that. Like if I could learn how to

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<v Speaker 1>make those, I would be a very happy person. But

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<v Speaker 1>I actually don't really use or buy mayonnaise. So I'm

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<v Speaker 1>coming into this a little bit.

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<v Speaker 2>Left.

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<v Speaker 1>I guess it's not something I'm overly familiar with. So

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<v Speaker 1>I was interested to see the products we've picked today.

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<v Speaker 1>But are you are you into Mayo.

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<v Speaker 2>Nah, I'm not really a Maya go. I'm like you,

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<v Speaker 2>like if I've got a fresh chicken sanger, and this

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<v Speaker 2>is like as oussy as we can get. I think, like,

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<v Speaker 2>you know, fresh, nice hot chicken breasts and fresh salad,

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<v Speaker 2>a really nice fresh roll. Of course I put some

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<v Speaker 2>mayonnaise on there, but I don't even have mayonnaise in

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<v Speaker 2>my fridge. Like, it's just not something that I use routinely.

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<v Speaker 2>I know, I've got a lot of clients who just

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<v Speaker 2>love it. They put it on everything. My brother loves mayonnaise,

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<v Speaker 2>he puts it on everything. But I'm just not I

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<v Speaker 2>think it's not really a big sandwich person as well,

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<v Speaker 2>Like I would rarely eat a sandwich and less I

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<v Speaker 2>was out somewhere and it was a convenient kind of

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<v Speaker 2>lunch option. I don't know, that's not really my thing.

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<v Speaker 2>So yeah, I'm not really a big Mayo person. But

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<v Speaker 2>we have got a lot of requests for it, so

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<v Speaker 2>we thought we should we should definitely cover it because

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<v Speaker 2>it is a sort of oussy cult favorite.

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<v Speaker 1>It's so popular. I like, there's so many, So we've

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<v Speaker 1>got three we're going to have a look at today

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<v Speaker 1>and the first one is the Coal's mayonnaise, which is

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<v Speaker 1>listed as ninety seven percent fat free now retails for

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<v Speaker 1>three dollars. The first thing I will say, which might

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<v Speaker 1>be a little bit I don't know, maybe it's a

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<v Speaker 1>bit naive or a bit silly, but as soon as

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<v Speaker 1>I see ninety seven percent fat free in a mayo,

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<v Speaker 1>I don't think it's real mayonnaise because mayonnaise is high fat.

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<v Speaker 1>That's the mix of it. So I'm always a little

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<v Speaker 1>bit like, well, it's kind of not really proper mayonnaise,

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<v Speaker 1>that would be my first takeaway from it. But you know,

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<v Speaker 1>it is lower in fat and calories because of that.

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<v Speaker 1>But yeah, in my mind, it's not true kind of

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<v Speaker 1>mayo when it's low fat. But obviously from a health

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<v Speaker 1>perspective it makes a difference. So let's have a look

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<v Speaker 1>at the numbers. So I service twenty five grams, so

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<v Speaker 1>that would be a good heaped tablespoon one hundred and

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<v Speaker 1>almost one hundred and fifty killo duels per serve, or

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<v Speaker 1>thirty five calories, not much protein, very little fat. There's

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<v Speaker 1>a low fat food with less than three percent fat,

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<v Speaker 1>nothing saturated, quite a lot of carbohydrate. Seven grams so

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<v Speaker 1>almost a quarter of that is carbohydrates and a fifth

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<v Speaker 1>of that is sugar, is almost at four point seven

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<v Speaker 1>gram so you're getting like a teaspoon of sugar in

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<v Speaker 1>that product, which is a little bit of lumming. One

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<v Speaker 1>hundred and seventy five milligrams of sodium, which is not

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<v Speaker 1>overly and significant given that it's a small amount. We

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<v Speaker 1>recommend less than two thousand milligrams of sodium. So that's

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<v Speaker 1>almost a tenth of that in one tablespoon. So it

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<v Speaker 1>does add up ingredients water, white, vinegar, sugar, may start,

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<v Speaker 1>canola oil, antioxidant, salt, egg lemon juice, vegetable gum, preservative,

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<v Speaker 1>veggie powder, food acid, spicex strikes herbax structs, natural color.

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<v Speaker 1>So yeah, it's a low fat product. They're basically mixing

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<v Speaker 1>a range of different ingredients to give the sour flavor

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<v Speaker 1>of mayonnaise without the whole egg base that was giving

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<v Speaker 1>the fat load that we see in sort of a

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<v Speaker 1>high fat regular mayonnaise. Pretty processed, a lot of bits

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<v Speaker 1>and pieces in it, but it's made in Australia, at

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<v Speaker 1>least eighty nine percent of Australian ingredients. You know, i'd

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<v Speaker 1>put it, I guess in the categoryly in of it's

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<v Speaker 1>like a low fat dressing, you know, a little bit.

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<v Speaker 1>It's not going to harm you and the grand scheme

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<v Speaker 1>of things, it's not overly good, it's not overly bad.

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<v Speaker 1>I'd give it a six out of ten. You know,

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<v Speaker 1>I wouldn't buy it. I don't really recommend it, but yeah,

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<v Speaker 1>it's not adding too much in what do you think?

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<v Speaker 2>This is one where I'm because it's such a small

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<v Speaker 2>amount of a product. If I had a client who

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<v Speaker 2>loved Mayo, I work with ladies predominantly for fat loss,

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<v Speaker 2>and I've got to keep the calories in check, so

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<v Speaker 2>I don't really want them having, you know, one hundred

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<v Speaker 2>plus calories on a little tea spoit of mayonnaise they're

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<v Speaker 2>going to put in a sandwich. So this is probably

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<v Speaker 2>something that I personally would recommend for my clients if

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<v Speaker 2>they were Mayo lovers and they wanted it on their

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<v Speaker 2>sandwich or their wrap or something like that, just because

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<v Speaker 2>for me, you know, it's energy density. It's probably half,

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<v Speaker 2>if not more, you know, half the calories of some

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<v Speaker 2>of the other options out there. So although it does

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<v Speaker 2>have a little bit of sugar in there, it does

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<v Speaker 2>have a couple of extra ingredients in there. In the

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<v Speaker 2>grand scheme of things, I think, considering how little we

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<v Speaker 2>are using I would assume people would use in a

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<v Speaker 2>recipe or as part of a wrap or a sandwich,

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<v Speaker 2>I would probably be pretty happy to recommend there's even

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<v Speaker 2>though it is a little bit more processed. I'm probably

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<v Speaker 2>more inclined to go to the lower fat option here

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<v Speaker 2>and the lower calorie option in the grand scheme of things.

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<v Speaker 2>That's my personal view.

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<v Speaker 1>Yeah, it's a fair cal if you're keeping calories control,

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<v Speaker 1>it's going to be a smart option, particularly if you

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<v Speaker 1>don't mind the flavor.

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<v Speaker 2>And I've tried it, it's actually not bad either. It's

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<v Speaker 2>not like it tastes like to me. It just kind

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<v Speaker 2>of tastes like mayonnaise.

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<v Speaker 1>Well, it's just not creamy, you know, when you have

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<v Speaker 1>the full fat I do use sometimes mayonnaise in a pie,

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<v Speaker 1>Like I've got a recipe for a pie that you

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<v Speaker 1>mix frozen veggie, some soup mix, and some full fat

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<v Speaker 1>mayo and it creates a creamy texture. So it is

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<v Speaker 1>lower in fat than save full cream in a chicken pie.

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<v Speaker 1>So you know, it's got a much richer mouth feel.

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<v Speaker 1>Whereas I have tried the low fat ones. They're sort

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<v Speaker 1>of much lighter obviously, So yeah, you're right, you know,

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<v Speaker 1>as a spread on a bit of bread and just

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<v Speaker 1>for a little bit of flavor, it's not going to

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<v Speaker 1>be doing any harm because when we take a look

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<v Speaker 1>at the this is a full fat one we've got now,

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<v Speaker 1>which is the QP Japanese Mayonnaise three hundred grams four

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<v Speaker 1>dollars seven. Is this like a well known product that

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<v Speaker 1>people like, is it?

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<v Speaker 2>Yeah?

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<v Speaker 1>Four disclosure.

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<v Speaker 2>We threw it in there because this is like cult favorite.

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<v Speaker 2>And shout out to our student Amy, who actually helped

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<v Speaker 2>to selects all these products this week. This is something

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<v Speaker 2>that I think I think they use it in a

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<v Speaker 2>lot of like sushi places in Japanese places, a QB Mayo,

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<v Speaker 2>It's something that a lot of client's enemy like, I

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<v Speaker 2>love Mayo. I will only have this one. I will

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<v Speaker 2>only have this brand. So I think it's sort of

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<v Speaker 2>like a cult favorite. The mayonnaise lovel is out there

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<v Speaker 2>really do love this one, but it is it is

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<v Speaker 2>pretty calorie den it packs a punch.

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<v Speaker 1>So this is good. This is real mayonnaise. So this

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<v Speaker 1>is soybean oil, egg yolk nine point five percent to

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<v Speaker 1>still vinegar, salt, rice, vinegar water flavor ine hans to

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<v Speaker 1>sixty one, so a nice smash of MSG and they're

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<v Speaker 1>just a flavor it up and a preservative. So but

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<v Speaker 1>you're right calorie wise, so you're looking at about one

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<v Speaker 1>hundred calories per serve, which is only fifteen gram so

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<v Speaker 1>almost if you were doing a similar serving size to

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<v Speaker 1>the low fat you'd be getting close to two hundred

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<v Speaker 1>calories in this mayonnaise.

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<v Speaker 2>Yeah, it's like five six times the amount calorie wise

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<v Speaker 2>then the other one. So I think you know, if

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<v Speaker 2>the goal is fat loss and this QP mayo is

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<v Speaker 2>your favorite mayo, use it very very very sparingly.

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<v Speaker 1>That's eleven grams of fat in fifteen grams. It's basically

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<v Speaker 1>all fat packs. So if you've got with thirty grams

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<v Speaker 1>a heap tablespoon, you're gonna get like twenty two grams

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<v Speaker 1>of fat. Let's packing a big pipe plus a MSG

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<v Speaker 1>plus two. I wonder people like the taste of it, yeah,

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<v Speaker 1>because it's got all that fat plus and MSG to

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<v Speaker 1>go along so delicious. Oh that's funny. That makes sense

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<v Speaker 1>why they use it in sushi places.

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<v Speaker 2>But it's interesting that soyboon oil is the first ingredient, Like,

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<v Speaker 2>I find that quite interesting, Like I've never really heard

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<v Speaker 2>of soybean oil before. Yeah, I guess it's quite traditional

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<v Speaker 2>how they make that Japanese mayonnaise.

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<v Speaker 1>And I'm just having a look at the list of

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<v Speaker 1>we should have done this before. Actually the ingredient list

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<v Speaker 1>of like a, there's sort of ones they use in

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<v Speaker 1>and sort of Jewish grips when they're doing the bagels

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<v Speaker 1>and smoked salmon. They've got a couple of mayos that

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<v Speaker 1>they're very font of, very cult like following. So I

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<v Speaker 1>have a look at their ingredient. But you're right, I

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<v Speaker 1>haven't seen soy been oil before. And yeah, but their

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<v Speaker 1>MSG is an interesting one. Hey, well you do that.

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<v Speaker 2>I'll go through the nutrition panel. So this one, it

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<v Speaker 2>actually says on the ingredient list contains egg, mustard, preservatives,

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<v Speaker 2>soy and soy beans, so a few you know, allergies

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<v Speaker 2>there to be aware of. And in terms of the

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<v Speaker 2>nutrition panel, as Susi mentioned, it's only fifteen grams serving size,

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<v Speaker 2>so compared to the Coles Low Fat one that was

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<v Speaker 2>twenty five grams, so you get significantly less serving size,

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<v Speaker 2>significantly more calories, So you've got four hundred and forty

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<v Speaker 2>kilo gills per fifteen grand serving, which is, you know,

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<v Speaker 2>sort of one hundred calories. You've got basically no protein,

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<v Speaker 2>and the eleven point four grams of fat, which is

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<v Speaker 2>a very high fat product, but only one point eight

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<v Speaker 2>grams of that are saturated fat, so the fat balance

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<v Speaker 2>isn't actually too bad. Very minimal carbohydrate less than a

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<v Speaker 2>gram of carbs basically the mayos or fat. There's no

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<v Speaker 2>ruler for carbs, zero grams of sugar, zero dietary fiber

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<v Speaker 2>and theyre obviously, and one hundred milligrams of sodium. So

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<v Speaker 2>in terms of the nutrition, I mean, I'd never give

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<v Speaker 2>mayonnaise a ten out of ten, no matter how good

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<v Speaker 2>it was. But I think in terms of the coals

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<v Speaker 2>as Suzi is that I'd probably give it maybe a

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<v Speaker 2>six or seven. When it comes to mayonnaise, the QP

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<v Speaker 2>Mayo or Susie, it'd be hard pressed to even get

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<v Speaker 2>two stars to two out of ten from me. How

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<v Speaker 2>do you feel, I'm a I'm a bit harsh. Taste

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<v Speaker 2>wise is probably ten out of ten, let's be honest.

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<v Speaker 2>But nutrition panel wise, there's nothing really in there that

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<v Speaker 2>does it for me?

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<v Speaker 1>Well, I don't like the MSG. Well the S and

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<v Speaker 1>W Mayo, which is a very well known brand as well,

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<v Speaker 1>they are also using soybean oil and also nine percent eggs,

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<v Speaker 1>so that's obviously a bit of our just recipe. But

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<v Speaker 1>the one I'm thinking of is Helman's Helmans is the

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<v Speaker 1>really famous one that a lot of people will only

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<v Speaker 1>have Helmans and that's listed as vegetable oil seventy seven percent,

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<v Speaker 1>so then disclosing what type, which is alarming, and that's

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<v Speaker 1>only eight percent. Well that's eight percent egg. So the

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<v Speaker 1>baseline mixes for commercial mayo are pretty similar. It's coming

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<v Speaker 1>from a large dose of vegetable oil and about eight

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<v Speaker 1>to nine percent egg. But yeah, I'm not loving this

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<v Speaker 1>this QB because of the MSD. I'd probably give it two. Yeah,

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<v Speaker 1>we've got two and a six. Are we going to

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<v Speaker 1>come in at the end with the hour? Oh, here

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<v Speaker 1>we go. There's the Audi Yeah yeah, Audi Coal Way.

0:10:10.720 --> 0:10:12.640
<v Speaker 1>We've had a lot of requests for Audi product. A

0:10:12.679 --> 0:10:15.880
<v Speaker 1>popular man come to the party. So this is the

0:10:15.920 --> 0:10:20.199
<v Speaker 1>Audi Coal Way authentic mayonnaise eight point eight percent egg yolk.

0:10:20.360 --> 0:10:23.000
<v Speaker 1>So obviously they're infering quality based on the proportion of

0:10:23.000 --> 0:10:26.320
<v Speaker 1>egg serve of twenty grams or a tablespoon, almost one

0:10:26.360 --> 0:10:30.400
<v Speaker 1>hundred and fifty calories per serve, So again, sixteen fifteen

0:10:30.440 --> 0:10:34.400
<v Speaker 1>point eight grams are fat, four one point two saturated,

0:10:34.800 --> 0:10:37.959
<v Speaker 1>little to no carbohydrate, ninety six sodium, so very similar

0:10:38.000 --> 0:10:43.600
<v Speaker 1>profile vegetable oil, salted egg, yolk, water, spirit, vinegar, sugar, salt, lime, juice, thickener,

0:10:44.000 --> 0:10:46.600
<v Speaker 1>natural mustard flavor, antioxidant. So at least it's got a

0:10:46.679 --> 0:10:49.800
<v Speaker 1>natural flavor in it. Oh yeah, I don't know if

0:10:49.840 --> 0:10:51.480
<v Speaker 1>I sort of am a bit of the belief if

0:10:51.520 --> 0:10:53.640
<v Speaker 1>you want to have mayo, like have a bit of

0:10:53.679 --> 0:10:56.440
<v Speaker 1>the one that you really like, and as long as

0:10:56.400 --> 0:10:59.040
<v Speaker 1>it's about the portions. Really, for me, with mayo, it's

0:10:59.080 --> 0:11:02.079
<v Speaker 1>a bit like pesto, Like, well, well pesto is a

0:11:02.120 --> 0:11:05.000
<v Speaker 1>bit better fat, I guess, but they're high fat food,

0:11:05.120 --> 0:11:07.280
<v Speaker 1>so you've really got to watch your portions. And I

0:11:07.280 --> 0:11:10.199
<v Speaker 1>think a tablespoons too much, Like that's almost half your

0:11:11.120 --> 0:11:13.840
<v Speaker 1>daily intake of fat for a small female in a

0:11:13.880 --> 0:11:16.920
<v Speaker 1>serve of mayo, and it's not great fat that you're getting.

0:11:17.040 --> 0:11:19.320
<v Speaker 1>So I would much prefer a serve to be like

0:11:19.360 --> 0:11:22.720
<v Speaker 1>a teaspoon, like keep it really small as a spread

0:11:23.280 --> 0:11:26.199
<v Speaker 1>and then have the real stuff as opposed to having

0:11:26.240 --> 0:11:30.079
<v Speaker 1>the more processed in large amounts. That's probably the position

0:11:30.160 --> 0:11:32.079
<v Speaker 1>I would take with a mayo lover and use it

0:11:32.200 --> 0:11:36.480
<v Speaker 1>very occasionally as opposed to be adding it, you know,

0:11:36.600 --> 0:11:39.000
<v Speaker 1>several times a week. So that's probably where I'm sitting

0:11:39.000 --> 0:11:41.800
<v Speaker 1>with it. Go the real one that you love, and

0:11:42.000 --> 0:11:44.640
<v Speaker 1>use less as little as you can if you have

0:11:44.720 --> 0:11:46.200
<v Speaker 1>to have it every day. I with you, go the

0:11:46.280 --> 0:11:48.559
<v Speaker 1>low fat one. And I'm not a fan of a

0:11:48.640 --> 0:11:51.360
<v Speaker 1>mayo with MSG in it at all. I think keep

0:11:51.400 --> 0:11:51.840
<v Speaker 1>clear of that.

0:11:52.679 --> 0:11:55.760
<v Speaker 2>I agree, Yeah, so much of a considering the nutrition

0:11:56.240 --> 0:11:58.280
<v Speaker 2>panel is very similar from the Aldi one and the

0:11:58.360 --> 0:12:01.600
<v Speaker 2>QP Japanese one, probably would definitely go the Aldi one.

0:12:01.640 --> 0:12:04.240
<v Speaker 2>It's cheaper and it's also it's a product of Germany.

0:12:04.280 --> 0:12:08.280
<v Speaker 2>The QB ones Japanese and the Coals mayonnaise is actually

0:12:08.320 --> 0:12:10.760
<v Speaker 2>made in Australia, so you've got three different you know,

0:12:11.080 --> 0:12:13.679
<v Speaker 2>buying Australian is important to you. Well, maybe the Coals

0:12:13.679 --> 0:12:16.400
<v Speaker 2>branded one's a bit better. The Aldi one is German,

0:12:16.760 --> 0:12:19.440
<v Speaker 2>but I definitely think the ingredient list is a little

0:12:19.440 --> 0:12:22.400
<v Speaker 2>bit cleaner and a little bit better and definitely doesn't

0:12:22.400 --> 0:12:25.120
<v Speaker 2>include the MSG, which I think is actually really important,

0:12:25.160 --> 0:12:27.520
<v Speaker 2>particularly if you giving it to your kids. But yeah,

0:12:27.600 --> 0:12:30.760
<v Speaker 2>so no, no, no, maybe five five out of ten. You know,

0:12:30.840 --> 0:12:34.320
<v Speaker 2>no gold stars here in terms of mayonnaise, But I

0:12:34.320 --> 0:12:36.880
<v Speaker 2>agree with you. I think portion sizes is absolutely key,

0:12:37.080 --> 0:12:38.480
<v Speaker 2>and even trying to thin it out with a little

0:12:38.480 --> 0:12:40.000
<v Speaker 2>bit of water. If you are using it as part

0:12:40.000 --> 0:12:41.920
<v Speaker 2>of like a dressing or something like that, I think

0:12:41.920 --> 0:12:44.080
<v Speaker 2>there's definitely better dressings out there. I think if you're

0:12:44.080 --> 0:12:45.559
<v Speaker 2>putting it on a little bit of a sandwich or

0:12:45.600 --> 0:12:47.800
<v Speaker 2>a wrap on a burger, that's absolutely okay. But if

0:12:47.840 --> 0:12:50.600
<v Speaker 2>you're using mayonnaise regularly as part of a salad dressing,

0:12:50.840 --> 0:12:52.240
<v Speaker 2>I think you should probably thin it out with a

0:12:52.240 --> 0:12:55.040
<v Speaker 2>bit of water, a bit of sider vinegar, lemon juice,

0:12:55.080 --> 0:12:56.679
<v Speaker 2>something like that, to just make a little go a

0:12:56.720 --> 0:12:57.360
<v Speaker 2>little bit further.

0:12:57.679 --> 0:13:00.520
<v Speaker 1>Yeah, it's really interesting with sources because I just myself,

0:13:00.559 --> 0:13:02.640
<v Speaker 1>by chance tonight went down and had a little look

0:13:02.640 --> 0:13:05.080
<v Speaker 1>at sauce aisle for something else I was doing while

0:13:05.080 --> 0:13:07.240
<v Speaker 1>we were waiting to record this, and I couldn't believe

0:13:07.240 --> 0:13:09.080
<v Speaker 1>how many there were because I don't use any of

0:13:09.120 --> 0:13:12.200
<v Speaker 1>these kind of sauces, with the exception of maybe tomato

0:13:12.400 --> 0:13:15.520
<v Speaker 1>so there are huge numbers because with burgers and things,

0:13:15.600 --> 0:13:17.320
<v Speaker 1>the issue is when you have them with mayo. This

0:13:17.400 --> 0:13:20.440
<v Speaker 1>is a good example with chicken burgers, particularly the ones

0:13:20.480 --> 0:13:22.880
<v Speaker 1>that you get at fast food joints. They've got loads

0:13:22.880 --> 0:13:25.480
<v Speaker 1>and loads of mayo and that's why they've got also

0:13:25.520 --> 0:13:28.120
<v Speaker 1>that burger sauce now, which is a Mayo kind of

0:13:28.160 --> 0:13:31.200
<v Speaker 1>creamy blend, but they are so high in calories, like

0:13:31.240 --> 0:13:34.760
<v Speaker 1>they're literally adding twenty grams of fat to any burger

0:13:34.880 --> 0:13:37.720
<v Speaker 1>that you're having at a minimum because they lather it on.

0:13:38.240 --> 0:13:41.559
<v Speaker 1>So it's a good take home message that these sauces

0:13:41.800 --> 0:13:45.160
<v Speaker 1>for the pleasure that you get out of them, is

0:13:45.200 --> 0:13:47.800
<v Speaker 1>it really worth twenty grams of fat for just that

0:13:47.840 --> 0:13:51.240
<v Speaker 1>little serve of a high fat sauce. So I think

0:13:51.240 --> 0:13:53.880
<v Speaker 1>they take her message for everyone is just less sauce

0:13:53.960 --> 0:13:57.280
<v Speaker 1>is really better. Use it perhaps for special dishes or

0:13:57.280 --> 0:14:00.920
<v Speaker 1>if you're doing a really special salad that wires mayonnaise,

0:14:00.960 --> 0:14:03.280
<v Speaker 1>because that's in the context that a number of my

0:14:03.360 --> 0:14:07.079
<v Speaker 1>clients who like sort of those very specific brands, it's

0:14:07.120 --> 0:14:09.720
<v Speaker 1>often when they're making a recipe that's known for mayo

0:14:09.800 --> 0:14:11.960
<v Speaker 1>as a base, as opposed to using it on something

0:14:12.040 --> 0:14:14.319
<v Speaker 1>all the time. So I'm with you. If someone was

0:14:14.360 --> 0:14:16.440
<v Speaker 1>wanting to use it all the time, I absolutely would

0:14:16.480 --> 0:14:19.480
<v Speaker 1>be suggesting the low fat version, even though it's a

0:14:19.520 --> 0:14:22.120
<v Speaker 1>pretty processed food. And I guess the other thing for me,

0:14:22.200 --> 0:14:23.640
<v Speaker 1>Leanne is I want to know what kind of oil

0:14:23.680 --> 0:14:25.280
<v Speaker 1>it is. I certainly don't want it to be palm

0:14:25.320 --> 0:14:28.720
<v Speaker 1>oil sludging into my mayo so or blended vegetable kind

0:14:28.720 --> 0:14:30.760
<v Speaker 1>of oil, so check of it. You're better to have

0:14:30.840 --> 0:14:34.240
<v Speaker 1>something that is documented as a specific type of vegetable

0:14:34.240 --> 0:14:36.760
<v Speaker 1>oil on the label. And as we said, we're not

0:14:36.800 --> 0:14:39.320
<v Speaker 1>big fans of the MSG or the additive sixty one

0:14:39.560 --> 0:14:41.680
<v Speaker 1>because we know that primes people to want more of

0:14:41.720 --> 0:14:43.400
<v Speaker 1>that and it's not good for our sort of brain

0:14:43.520 --> 0:14:47.440
<v Speaker 1>centers that drive appetite. So yeah, it's been very enlightening

0:14:47.480 --> 0:14:49.120
<v Speaker 1>for me to have a look at all these products,

0:14:49.320 --> 0:14:52.560
<v Speaker 1>and it's a reminder of how many sources can slip

0:14:52.560 --> 0:14:54.880
<v Speaker 1>in without us even realizing it. You know, if you're

0:14:54.880 --> 0:14:58.280
<v Speaker 1>adding spread to your toast in the morning, salad dressing,

0:14:58.560 --> 0:15:01.920
<v Speaker 1>mayo on spreads or sandwich peanut butter are like, you know,

0:15:02.160 --> 0:15:04.280
<v Speaker 1>several sauces can be adding up to give you know,

0:15:04.400 --> 0:15:07.120
<v Speaker 1>twenty thirty forty extragrams of fat per day without you

0:15:07.200 --> 0:15:08.040
<v Speaker 1>even realizing it.

0:15:08.760 --> 0:15:10.760
<v Speaker 2>And if you're someone that loves the sushi that is

0:15:10.840 --> 0:15:14.960
<v Speaker 2>drowned in the Japanese QP mayonnaise and the gogs fat loss,

0:15:14.960 --> 0:15:17.400
<v Speaker 2>perhaps rethinking that one as well, or even something like

0:15:17.440 --> 0:15:19.520
<v Speaker 2>if you're going to I don't know KFC as an example,

0:15:19.560 --> 0:15:21.160
<v Speaker 2>and you think you're doing the right thing by adding

0:15:21.320 --> 0:15:23.160
<v Speaker 2>you serve veggies and you're getting a coal sal or

0:15:23.160 --> 0:15:25.480
<v Speaker 2>on the side again that's drowned in mayonnaise as well,

0:15:25.480 --> 0:15:27.200
<v Speaker 2>So you're sort of about doing the added benefit of

0:15:27.200 --> 0:15:29.960
<v Speaker 2>adding some of the veggies when something's drowned in mayonnaise

0:15:29.960 --> 0:15:32.320
<v Speaker 2>as well. So just be very worry about the extra

0:15:32.400 --> 0:15:34.120
<v Speaker 2>you know, sides and things you think you might do

0:15:34.120 --> 0:15:35.960
<v Speaker 2>doing the right thing. But if something is got you know,

0:15:36.080 --> 0:15:38.920
<v Speaker 2>drowned in mayonnaise like coals or or like sushi, is

0:15:39.520 --> 0:15:41.600
<v Speaker 2>the calorie and the fat content can add up very

0:15:41.720 --> 0:15:42.280
<v Speaker 2>very quickly.

0:15:42.360 --> 0:15:43.920
<v Speaker 1>And if you ever have the chance to ask for

0:15:43.960 --> 0:15:46.160
<v Speaker 1>no sauce, he's also going to save you a significant

0:15:46.200 --> 0:15:48.920
<v Speaker 1>amount of fat and calories, particularly in fast food meals.

0:15:49.160 --> 0:15:50.640
<v Speaker 1>All right, Well, that brings us to the end of

0:15:50.680 --> 0:15:53.080
<v Speaker 1>the Nutrition Couch product review. For another week. If you

0:15:53.120 --> 0:15:55.160
<v Speaker 1>haven't done so, we would love to have you subscribe

0:15:55.160 --> 0:15:57.280
<v Speaker 1>and have us delive it every Sunday and Wednesday morning.

0:15:57.520 --> 0:16:00.040
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0:16:00.120 --> 0:16:02.960
<v Speaker 1>have both Instagram and Facebook for your questions and feedback,

0:16:03.280 --> 0:16:05.280
<v Speaker 1>and we will see you on Sunday morning for our

0:16:05.360 --> 0:16:07.960
<v Speaker 1>weekly regular drop. Have a good week, have a good

0:16:08.000 --> 0:16:08.600
<v Speaker 1>weekend around