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Speaker 1: Do you love chocolate? Do you feel like you could

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Speaker 1: even be addicted to it? Well? On today's midweek motivational

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Speaker 1: episode of The Nutrition Couch, we chat all things chocolate

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Speaker 1: and why it tastes so damn good and how you

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Speaker 1: may be able to manage your intake in the future. Hi,

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Speaker 1: I'm Leanne.

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Speaker 2: Wud and I'm Cidy Borrow And every.

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Speaker 1: Week we bringnew The Nutrition Couch, the biweekly podcast. It

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Speaker 1: gives you up to date on everything that you need

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Speaker 1: to know in the world of nutrition, as well as

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Speaker 1: all delicious things chocolate. Today we found a great new

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Speaker 1: tasting dip that we actually love the nutritionals on and

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Speaker 1: I'm going to share one of my favorite summer salads

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Speaker 1: for you guys. So to kick us off, Susie, I've

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Speaker 1: found a really cool study this week all about chocolate.

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Speaker 1: So it's basically a feel good, fat study on the

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Speaker 1: scites behind chocolate. So what researchers were looking at was

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Speaker 1: essentially on the science of why chocolate tastes so good.

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Speaker 1: So basically what they decoded, the scientistic coded was the

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Speaker 1: physical process that takes place when you put chocolate in

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Speaker 1: your mouth. And what the scientists are suggesting is that

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Speaker 1: it's about the fat content. So when you're putting the

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Speaker 1: chocolate in your mouth, that mouth feel and texture which

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Speaker 1: makes chocolate so appealing and why people say, I'm so

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Speaker 1: addicted to chocolate, I need to have it all of

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Speaker 1: the time. It's about the fat content and about the

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Speaker 1: physical texture of what it does. So when chocolate comes

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Speaker 1: in contact with your mouth, it releases a fatty film

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Speaker 1: that coats the tongue and other surfaces in the mouth.

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Speaker 1: And it's because of this feeling or sensation that comes

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Speaker 1: from the release of this fat that apparently makes chocolate

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Speaker 1: taste and feel so good. So basically with the cocoa solids,

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Speaker 1: once they release, they play an important role in terms

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Speaker 1: of like the tactile sensations or what people feel within

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Speaker 1: the mouth. So one of the lead research is in

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Speaker 1: this study, it was quoted to say that the lubrication

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Speaker 1: science behind the mechanism is that it basically gives us

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Speaker 1: some insight into how we could potentially adjust some of

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Speaker 1: these foods in the future. So we want to keep

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Speaker 1: obviously the taste and the mouth feel of the chocolate

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Speaker 1: the same, but how can we play with that from

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Speaker 1: a recipe development, you know, perspective in the future that

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Speaker 1: will actually help to reduce some of the calories. So

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Speaker 1: what she's saying is that we can use that knowledge

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Speaker 1: that this study is provided to make this food taste

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Speaker 1: the same, if not better, and improve the texture, but

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Speaker 1: also improve the health benefits that chocolate may have. So

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Speaker 1: if chocolate has five percent fat or fifty percent fat,

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Speaker 1: it will still form those chocolates in their mouth. And

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Speaker 1: what this really this new study was showing was it's

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Speaker 1: actually about the first part and how that chocolate breaks down.

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Speaker 1: It's about the first part of where the fat lies

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Speaker 1: in the makeup of the chocolate that makes up each

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Speaker 1: stage of the lubrication. So we want to use a

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Speaker 1: lot of chocolate in the initial stages around the coating

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Speaker 1: of the chocolate, but what's inside the middle of the chocolate,

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Speaker 1: the mouthfeel doesn't register as much as what the outer

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Speaker 1: coating of the chocolate. So researchers or manufacturers can actually

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Speaker 1: reduce the high fat content in the middle of the

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Speaker 1: chocolate to overall reduce the bulk of the calories without

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Speaker 1: compromising on the texture and the mouth feeling sensation as

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Speaker 1: long as the high fat content was still on the

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Speaker 1: outside of the chocolate. So I just thought, Suthie, it

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Speaker 1: was a really cool little study where potentially food manufacturers

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Speaker 1: can look at playing with the nutritionals of chocolate in

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Speaker 1: the future, and potentially because I know a lot of

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Speaker 1: companies have looked at reducing the sugar content of chocolate.

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Speaker 1: But if we were to perhaps reduce the actual fat

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Speaker 1: content of the chocolate but still keep that beautiful mouthfeel

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Speaker 1: and lubrication, we could actually be onto a winner. I

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Speaker 1: think long term in the future.

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Speaker 3: I think there's certainly something around that act of savoring,

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Speaker 3: which is why when encouraging clients to have a sweet

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Speaker 3: treat or enjoy chocolate, and I hear what's happening with

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Speaker 3: the actual food chemistry of chocolate. But I don't think

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Speaker 3: it's just similar to cake, for example, where there's that

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Speaker 3: really rich or even ice cream that's got that mix

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Speaker 3: of sweet ice cream and the fat, and so perhaps

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Speaker 3: lollies or confectionery in it. There's certainly science to show

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Speaker 3: that when several different areas of the brain light up

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Speaker 3: for that texture in terms of ticking the box on

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Speaker 3: sweet and crunchy and a number of those sort of

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Speaker 3: appealing taste sensations in the mouth, it's easier to over

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Speaker 3: sort of consume those rich foods. I think for me,

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Speaker 3: when it comes to chocolate, it just emphasizes that it's

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Speaker 3: all about quality. And I think when we've had food

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Speaker 3: issues for quite some time, or grown up in a

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Speaker 3: house where kind of treat style food was banned or

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Speaker 3: heavily restricted, you have a scenario that evolves where people

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Speaker 3: will just if it's available or they have permission to

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Speaker 3: eat it, or they might be having a binge because

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Speaker 3: of stress or emotional eating. They're not even tasting the food,

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Speaker 3: they're just eating it because they're allowed, it's available, they're stress,

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Speaker 3: they're having a binge. And the issue with that is

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Speaker 3: that you lose that brain biochemistry and pleasure that comes

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Speaker 3: from eating slowly and savoring that sensation.

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Speaker 2: And that's one of the reasons Leam. One of my.

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Speaker 3: Favorite chocolate products for my clients who want to enjoy

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Speaker 3: something after dinner is a limp ball, because if you

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Speaker 3: think about a limp ball, it actually takes quite a

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Speaker 3: long time.

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Speaker 2: To eat those layers.

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Speaker 3: If you sort of don't bite it and chew it quickly,

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Speaker 3: that sort of process of sucking down the ball takes

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Speaker 3: quite a lot of time. It really dissolves slowly in

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Speaker 3: the mouth. You've got a lot of richness that comes

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Speaker 3: from the flavor and sort of I think a ball's

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Speaker 3: about I want to say it's fifty calories.

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Speaker 2: Is that right? Is limpball fifty calories or is it

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Speaker 2: a bit more about seventy seventy?

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Speaker 3: So for less than one hundred calories, I think it's

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Speaker 3: something you would say for maximal pleasure for the size

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Speaker 3: versus think back to if you had a Cabri block

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Speaker 3: and you just down to roll two very quickly, that dissolves,

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Speaker 3: particularly if it's filled with sort of lollies or confectionery.

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Speaker 3: So if you're someone who does in joy chocolate or

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Speaker 3: sweet food, I would really encourage you to spend the

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Speaker 3: time really considering what you feel like and what you

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Speaker 3: like the most. One of my favorite things and more teasers,

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Speaker 3: because I find them they take quite a long time

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Speaker 3: to eat because you sort of can break down the

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Speaker 3: soft chocolate and then sort of dissolve the middle. I

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Speaker 3: find that just a few of those with a jar

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Speaker 3: of hot chocolate drink is a very enjoyable process versus

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Speaker 3: just chucking stuff in for the sake of it very

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Speaker 3: quickly and not savoring it. So, yeah, if you're someone

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Speaker 3: and you know you go sort for a Homer style

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Speaker 3: of eating where you just chuck it in so quick

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Speaker 3: and don't even notice, have a practice with a limp

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Speaker 3: ball and just see how long and if you get

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Speaker 3: more enjoyment and pleasure by savoring it, and any of

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Speaker 3: those kind of rich chocolates that have very strong flavor

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Speaker 3: and take a bit longer to eat. I think the

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Speaker 3: other good example we've used before the end of those

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Speaker 3: little Audi miniblocks.

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Speaker 1: I love them.

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Speaker 3: They're over one hundred calories, but they're still pretty good

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Speaker 3: portion control and they're very tasty of chocolate, and I

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Speaker 3: think that, yeah, we're really encouraging people to really enjoy

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Speaker 3: what they have.

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Speaker 1: You know.

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Speaker 3: I had a few clients over the holiday period and

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Speaker 3: sort of on their food doors, they were logging things

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Speaker 3: like milkshakes or you know, baked goods, and I was thinking,

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Speaker 3: that is a lot of volume in calories in one meal.

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Speaker 3: I would question how much pleasure was actually achieved from

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Speaker 3: that versus I reckon sometimes if you have a hot

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Speaker 3: cup of tea and a small slice and sit down

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Speaker 3: and enjoy the process rather than I'm allowed to have

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Speaker 3: it and just chucking it in, and I think you

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Speaker 3: just notice how little you need to actually feel satisfied

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Speaker 3: and actually feel in control of your eating rather than

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Speaker 3: just out of control because it's there and throwing it

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Speaker 3: all in mindlessly. So yeah, I found it interesting too,

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Speaker 3: and it doesn't surprise me. And I'd say in general,

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Speaker 3: better quality chocolate is always preferable than just wasting calories

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Speaker 3: on sort of cheaper stuff but doesn't taste as good

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Speaker 3: and as good quality. Actually, for any parents of kids,

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Speaker 3: you might have noticed the Mister beast Range has relief

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Speaker 3: a block of chocolate.

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Speaker 2: Now, mister Beees is a YouTube star.

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Speaker 3: The only reason I know anything about it is that

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Speaker 3: my little boys are obsessed, and when we were in

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Speaker 3: America earlier this year, they made me go to Walmart

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Speaker 3: and find this mister Bee's chocolate crazy And then they've

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Speaker 3: just actually released it in Woolworth and someone had posted it,

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Speaker 3: i think on the kid's spot chat and they profiled

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Speaker 3: the ingredients comparing it to Cabri chocolate and it's basically

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Speaker 3: very similar about sort of a higher mix of sugar.

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Speaker 3: But they've got a dark chocolate water and I had

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Speaker 3: some in my bag, just left over, and I had

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Speaker 3: a bit and it was really rich tasting, and I

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Speaker 3: thought that's actually quite good because it slows down consumption,

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Speaker 3: Whereas I find when you have very sweet milk chocolate,

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Speaker 3: you eat a lot more of it. So that's another

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Speaker 3: thing over time, if you know you over eat that food,

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Speaker 3: going for a darker one that you eat more slowly

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Speaker 3: is another good way to savor it a bit more

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Speaker 3: and control your intate rather than feeling out of control

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Speaker 3: with it.

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Speaker 1: Because typically it's got a higher mass of cocoa butter,

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Speaker 1: so it's a high fat content, which again for that

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Speaker 1: mouth feel and that pleasure and that satisfaction, it can

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Speaker 1: be a lot better. And also the thing with linkballs

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Speaker 1: is I find they're very easy to savor and eat

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Speaker 1: mindfully because they're so damn expensive that it's very hard

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Speaker 1: to eat the entire container of limpballs because you feel

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Speaker 1: so guilty because you're like twenty bucks a pop. So

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Speaker 1: a very good chocolate to eat very mindfully. Because they're so.

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Speaker 3: Expensive, you couldn't eat more than what two or three

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Speaker 3: limb balls without feeling sick.

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Speaker 2: Surely, like they are rich.

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Speaker 1: They're beautiful to enjoy and really eat mindfully.

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Speaker 3: Yeah, like one you might have one two, but like three,

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Speaker 3: I'd be thinking, oh, that's that's a lot. So yeah,

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Speaker 3: and that's getting onto a meal size. So certainly one

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Speaker 3: or two is maximum recommended portion.

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Speaker 2: Al right.

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Speaker 3: The am Well, I'm excited today because if anyone who

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Speaker 3: likes to platter as I do, you will know that

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Speaker 3: my eternal issue is trying to find dips that are healthy,

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Speaker 3: because when you do a platter, colorful dips make or

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Speaker 3: break a platter, and so many of them are just

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Speaker 3: really high fat, whether they're based on cream, cheese or

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Speaker 3: just oil, and it's so sad if you look at

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Speaker 3: the ingredient Listen. I've done a review on this for

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Speaker 3: nine honey, if you want to look it up. There's

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Speaker 3: so few that are actually what i'd call a healthy dip,

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Speaker 3: and people always think, oh, hummus is healthy. Well, it's

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Speaker 3: hard to find a really healthy homss. A lot of

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Speaker 3: them are still based on vegetable oil and they're really

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Speaker 3: high calorie, but leanne I found.

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Speaker 2: A good one. Now.

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Speaker 3: I don't know if this range is actually reformulated in general,

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Speaker 3: or it's just an anomaly, or they've purposely gone out

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Speaker 3: and reformulated to be better quality, but I'm a big.

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Speaker 2: Fan, so the one.

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Speaker 3: There's a few of them actually that are veggie based,

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Speaker 3: but this is my favorite at the moment. So it's

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Speaker 3: the Yumi's range of dips, which have been around forever,

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Speaker 3: often on sale for two for seven at the supermarkets.

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Speaker 3: They're dairy and gluten free, and there's heaps of them.

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Speaker 3: There's about twenty different varieties, but I've just stumbled across

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Speaker 3: this one, which is the Mediterranean Vegetable, and it's got

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Speaker 3: a veggie base, like more than fifty percent. So it's

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Speaker 3: thirty one percent red caps given twenty two percent egg plant,

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Speaker 3: followed by canola oil, and then fifteen percent zucchini. So

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Speaker 3: it's actually, what is that, like sixty five percent vegetable,

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Speaker 3: which is unheard of, like unheard of. And even better,

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Speaker 3: it tastes really good, because that's the other thing, isn't it.

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Speaker 3: You know, it's fine if they're healthy, but if that

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Speaker 3: taste amazing, you're sort of not encouraged to buy it.

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Speaker 1: You know.

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Speaker 3: I was a fan of the Egyptian beettroot of Chris's dips,

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Speaker 3: but it's not amazing, Like it's pretty pretty plain. You

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Speaker 3: can see it's not as indulgent as a regular deep

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Speaker 3: and that's the same for I guess to zeki and salsa.

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Speaker 3: You know, they're just not the same, whereas this tastes

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Speaker 3: like a dip and it's delicious, and it's like sixty

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Speaker 3: percent vegetable, so it's outstanding formulation.

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Speaker 2: So they're really in my good books. I can't find

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Speaker 2: it at Willies.

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Speaker 3: I can only find it at Coals, and I've been

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Speaker 3: using it for all my shoots at the moment, so

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Speaker 3: I'm very cross that just.

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Speaker 2: Running through the ingredient.

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Speaker 3: So canola oil is a KENI fifteen percent egg, tomato powder,

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Speaker 3: olive oil, sugar, onion, salt, garlic, carrot, food acid, which

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Speaker 3: is just to keep it from going from those vegetables

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Speaker 3: turning PASSI oregano, pepper preservative, mustard, vegetable gum.

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Speaker 2: Their list is pretty clean.

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Speaker 3: You couldn't have vegetable product without a bit of preservative

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Speaker 3: because they'd basically.

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Speaker 2: Go off nutritionally.

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Speaker 3: Though one hundred grams, which is huge, like one hundred

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Speaker 3: grams half the container. You know, you certainly wouldn't be

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Speaker 3: encouraging people to have more than a couple of tablespoons.

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Speaker 3: As one hundred and sixty nine cow per tablespoon thirty

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Speaker 3: four cow and little protein fat eleven grams. So regular

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Speaker 3: dips range between twenty five thirty even up to fifty

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Speaker 3: percent fat, so this one is really quite low at

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Speaker 3: eleven percent. And they's saturated, very low, so low saturated fat,

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Speaker 3: bit of carbs, but nothing to be concerned about, a

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Speaker 3: bit of sodium, nothing to be concerned about. But yeah,

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Speaker 3: it'll be the top dip on my platters this season.

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Speaker 3: And I do also think that eggplant one is not dissimilar,

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Speaker 3: but eggplant can be a bit polarizingly and not everyone

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Speaker 3: loves it, but this one I can guarantee taste as

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Speaker 3: good as a regular dip, and you get a whole

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Speaker 3: lot of veggies and just five stars from me. I'm

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Speaker 3: really excited to have found it, because yeah, it's hard

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Speaker 3: to find a healthy, healthier dip for platters.

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Speaker 1: I love it. I'm off to cause I'm going to

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Speaker 1: get some this affternoon. And I also love that it's

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Speaker 1: really appropriate for our allergy friendly families as well, So

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Speaker 1: it's dairy free, it's gluten free, and it's perfect from

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Speaker 1: an allergy perspective. The only one you need to watch

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Speaker 1: there is egg so sadly, if you have egg allergy,

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Speaker 1: it's a no go. But anything else it's pretty good.

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Speaker 1: It's basically, as she said, Zusi, a couple of herbs,

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Speaker 1: a little bit of old oil, egg, and some vegetables.

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Speaker 1: So it gets a big thumbs up from us. It

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Speaker 1: does all righty well. Moving on to the last segment,

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Speaker 1: our recipe of the week, it is salad season, so

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Speaker 1: I'm going to share my favorite Vietnamese rice noodle salad

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Speaker 1: with a little bit of chicken to boost the protein

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Speaker 1: and help us metabolically. So, as Zuzzi said, a nice

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Speaker 1: balance salad has a bit of carbs, has a bit

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Speaker 1: of fat, and has some protein as well. So I

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Speaker 1: like to marinate the chicken because I find that plain

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Speaker 1: chicken in a salad can be sometimes a little bit boring.

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Speaker 1: So for the salad, I also like to meal prep things.

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Speaker 1: So with this salad with a few of the components,

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Speaker 1: if I'm meal prepping it, I'll keep the components separate.

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Speaker 1: I'll keep my chicken and my noodles separate. Particularly if

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Speaker 1: my chicken is marinated, I'll actually put my noodles in

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Speaker 1: a separate box. If the chicken's plane, I'll put the

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Speaker 1: chicken a noodle together. Then I'll put the dressing separately

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Speaker 1: as well. Then I'll put all the salad separately as well.

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Speaker 1: So coals have these great salad containers that have like

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Speaker 1: separate compartments within them. It's in the one container, but

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Speaker 1: you can separate out the dressing, the protein, and the

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Speaker 1: vegetables as well, because if you were just to whack

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Speaker 1: it all and mix it all together, it'll goes soggy

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Speaker 1: in an hour or so, and if you're gonna go

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Speaker 1: eat that two or three days later, it's not very nice.

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Speaker 1: So definitely when you're making this, if you're making it

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Speaker 1: for a couple of serfs, for your self full lunches

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Speaker 1: or for dinners, I would recommend keeping each component separate.

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Speaker 1: So I like to marinate the chicken. I've got four

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Speaker 1: hundred grams of chicken breasts across the four servings. I've

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Speaker 1: got a couple of clothes of garlic, a good squeeze

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Speaker 1: of lime, one or two tablespoons of fish sauce, and

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Speaker 1: about one tablespoon of soy sauce as well. So you

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Speaker 1: marinate that, leave it at least half an hour, if

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Speaker 1: not overnight, and then you'd cook that just in a pan,

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Speaker 1: little spray of olive oil and then cook that up

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Speaker 1: till it's nice and you know, crispy or brown and

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Speaker 1: cooked through. And then a good Vietnamese salad is all

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Speaker 1: about the sauce. So this is a you're gonna kill

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Speaker 1: me in pronouncing the SUSI I think it's Nom charm sauce. Well,

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Speaker 1: that's really bad. Anyway, It's a really delicious sauce. It's

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Speaker 1: got three close of garlic, like, a squeeze of lime juice,

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Speaker 1: thirty meals of rice vinegar, about two tablespoons of fish sauce,

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Speaker 1: a small teaspoon or tablespoon of just normal white sugar,

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Speaker 1: a little bit of chopped red chili, like if you

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Speaker 1: don't like spice, definitely take the seeds out and use

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Speaker 1: the bigger chilies versus the very small ones are very spicy.

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Speaker 1: If you make it for the kids, I would leave

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Speaker 1: the chili out altogether unless they like spice. And about

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Speaker 1: one hundred and twenty mils of cold water just to

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Speaker 1: make up the volume in that source. And that source

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Speaker 1: goes across the four servings and then into each bowl.

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Speaker 1: Of course, we want to start with a great base

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Speaker 1: of salad, so I would do about eight cups of

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Speaker 1: lettuce or any sort of salad base, you know, mixed leaves,

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Speaker 1: baby spinach, k or whatever you like. They're large continental cucumber,

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Speaker 1: four carrots, and you're gonna slice really really thinly the

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Speaker 1: carrot and the cucumber, and then a big handful on

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Speaker 1: top of each bowl of fresh bean scratch, which adds

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Speaker 1: a beautiful crunch to the salad. And then you're gonna

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Speaker 1: use some rice verma salad noodles. So, depending on what

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Speaker 1: your requirements are in terms of a car perspective, anywhere

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Speaker 1: between kind of I'd say probably one hundred and fifty

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Speaker 1: grams of noodles up to about two hundred and fifty

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Speaker 1: grams of noodles, depending on what your requirements are and

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Speaker 1: how much car you'd like in that me So essentially

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Speaker 1: you've got the noodles as the carbs you've put. The

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Speaker 1: chicken is the protein. There's not a whole lot of

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Speaker 1: healthy fat that goes into a Vietnamese salad, but a

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Speaker 1: lot of people will use a bit of oil in

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Speaker 1: the cooking of the chicken. I like to put a

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Speaker 1: little bit of a sprinkle of peanuts on top, so

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Speaker 1: that's kind of again adds to the crunch factor and

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Speaker 1: adds a little bit of beautiful, healthy fats to it

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Speaker 1: as well. You could also use those deep fried shalots.

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Speaker 1: That's another option that goes really well with some of

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Speaker 1: these mor Asian type quissines as well. So we will

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Speaker 1: pop that recipe on the Nutrition Couch page. But it's

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Speaker 1: pretty simple. You marinaut you chicken, then you cook it up,

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Speaker 1: You pour your boiling water over your ricenerles, divide it

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Speaker 1: into your bowls, and then you just chop all of

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Speaker 1: your salad ingredients, pop it into your bowls, mix together

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Speaker 1: the sauce, and pour it over only when you're ready

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Speaker 1: to eat it. You don't pour it over early or

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Speaker 1: as I said, it'll go a bit soggy. So that

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Speaker 1: is my favorite summer Vietnamese salad, susy, and.

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Speaker 2: I think it just ticks the box with salads.

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Speaker 3: I'm always trying to put one little tasty ingredient in

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Speaker 3: there because I think that transforms the salad from being

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Speaker 3: perceived as a boring healthy addition. You know, some of

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Speaker 3: my ghostooes, as I've said before, whether it's the goats cheese,

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Speaker 3: whether it's the roasted broad beans, whether it's some different seeds.

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Speaker 1: You know.

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Speaker 2: I just did a salad the other day and all they.

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Speaker 3: Did was get some pecan nuts and I got a

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Speaker 3: bit of honey and drizzled it over and baked them,

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Speaker 3: and I kept them in the fridge so they were crunchy,

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Speaker 3: and then I added them to a salad and it

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Speaker 3: transformed a rocket pair and parmesan from just being pretty

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Speaker 3: dull to like delicious. So I think, always think of

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Speaker 3: what's that little thing I can add, even if it

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Speaker 3: is a bit of fat to make a salad delicious.

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Speaker 3: The other thing I sometimes do is a bit gross.

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Speaker 3: But you know those baked chips, like veggie chips. No,

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Speaker 3: they're like chips, but they are the baked things.

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Speaker 1: Yeah.

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Speaker 2: Yeah, they're quite.

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Speaker 3: Expensive now, but in that day they used to be cheap.

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Speaker 3: And I like salt and vinegar. So sometimes I'll just

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Speaker 3: get a handful of those and crunch them into a

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Speaker 3: salad and it's like delicious, Like it transforms a boring

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Speaker 3: salad into something very tasty. So I think, don't be

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Speaker 3: scared to see snuppy salads. You'll eat more of them,

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Speaker 3: and for that little bit of extra fat and calories,

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Speaker 3: you eat a lot more salads. So yeah, i'd swail

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Speaker 3: like the Vinamese one because you can add those crunchy

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Speaker 3: kind of noodle things and they're as I said, just

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Speaker 3: transform it from being boring to really delicious. And Americans

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Speaker 3: do that very well. But they also have a lot

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Speaker 3: of fat, so we've got to find you that.

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Speaker 1: Absolutely all right, all things salad here in the nutrition catch.

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Speaker 1: So that brings us to the end of today's potty.

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Speaker 1: We wanted to say you listened to this potty when

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Speaker 1: we've uploaded it, You've just missed out on our live webinars,

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Speaker 1: but we would love you to go and listen to

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00:18:19,880 --> 00:18:23,119
Speaker 1: the recording we've got too available. It's why weight pardon

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00:18:23,200 --> 00:18:26,040
Speaker 1: the pum and huck your hormone so you can listen

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00:18:26,160 --> 00:18:28,680
Speaker 1: anywhere in the world from your home. We did live

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Speaker 1: Q and A's afterwards. We answered everybody's questions. They were fabulous.

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Speaker 1: We had lots of attendees and lots of people tuning

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Speaker 1: in and ask you some great questions. If you've got questions,

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00:18:36,840 --> 00:18:39,200
Speaker 1: if you need assistance or help with your way to

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Speaker 1: with your hormone or health, absolutely tune into our They

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00:18:43,119 --> 00:18:45,399
Speaker 1: were live webinars, but then our pre recorded webinars that

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Speaker 1: anybody can purchase all around the world. They're available on

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Speaker 1: our website, the nutritioncouch dot com. And we will catch

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Speaker 1: you guys in next Sunday's episode.

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Speaker 2: See Sunday