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Speaker 1: One of the most well known weight loss brands has

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Speaker 1: collapsed after forty years, and if you grew up in

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Speaker 1: the seventies or eighties, chances are you were very familiar

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Speaker 1: with the brand Jenny Craig. On today's episode of Nutrition Couch,

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Speaker 1: we discussed the rise and fall of popular weight loss

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Speaker 1: programs and what to be careful of when you are

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Speaker 1: looking to sign up to one.

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Speaker 2: Hi. I'm Susie Burrow, Normi liam Wood.

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Speaker 1: And each week we bring you the Nutrition Couch, the

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Speaker 1: bi weekly podcast that keeps you up to date on

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Speaker 1: everything you need to know in the world of nutrition

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Speaker 1: as well as weight loss programs. Today we chat through

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Speaker 1: a case study of chronically low carbohydrate intake and how

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Speaker 1: it can holt fat loss, and with the caller Weather,

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Speaker 1: we are going to share one of our favorite winter

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Speaker 1: recipes to help you power through the cooler months. But

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Speaker 1: to get us going today, Leanne, there was relatively big

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Speaker 1: news in the diet industry this week when, after about

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Speaker 1: forty years, Jenny Craig collapse. Now, Jenny Craig was probably

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Speaker 1: a little bit even before my time. I know that

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Speaker 1: it has continued in recent years as a brand, but

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Speaker 1: certainly I think it had a lot of its popularity

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Speaker 1: sort of more in the eighties, and they had a

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Speaker 1: lot of clinics around. I know they had meal delivery

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Speaker 1: for a long time, and certainly I do know people

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Speaker 1: who still work at Jenny Craig clinics where people would

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Speaker 1: regularly go in for weight loss support groups and be guided.

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Speaker 1: I think that you can still for some time, could

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Speaker 1: possibly order the food. But certainly it kind of in

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Speaker 1: my experience, appealed to a market of people who are

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Speaker 1: now sort of in their fifties and sixties. It certainly

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Speaker 1: wasn't something that I ever used or recommended or even

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Speaker 1: to be honest, overly familiar with. I sort of was

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Speaker 1: more in the time of Weight Watchers or WW as

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Speaker 1: they've rebranded in recent years. And certainly Jenny Craig was

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Speaker 1: a big, big weight loss brand in the US. And

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Speaker 1: I think the thing for me that differentiates it from

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Speaker 1: a lot is that it did stand the test of time.

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Speaker 1: You know, in the time that I've practiced a dietitian,

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Speaker 1: We've had many of these kind of clinics come and go.

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Speaker 1: Sure Slim is one of them that springs to mind instantly,

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Speaker 1: where sort of a group of investors not dissimilar to

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Speaker 1: gyms that come and go. But in the case of gyms,

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Speaker 1: at least exercise won't do any metabolic damage generally. But

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Speaker 1: in the case of some of these weight loss clinics,

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Speaker 1: they sort of might market a quite restrictive, low carbohydrate

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Speaker 1: meal replacement type program. They come for a while, they

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Speaker 1: might stay for a few years. People get all excited

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Speaker 1: there's a brand new weight loss program, someone makes some

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Speaker 1: money out of it, and then it comes and goes.

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Speaker 1: I think the difference with Jenny Craig was that it

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Speaker 1: was around for a long time and to a certain extent,

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Speaker 1: was a healthier approach.

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Speaker 3: It wasn't overly.

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Speaker 1: Restricted Jenny Craig, It was purely a calorie controlled program.

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Speaker 1: They did have behavioral support. The meal delivery, you would argue,

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Speaker 1: was it was more processed type, pre made meals. But

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Speaker 1: again sort of that's evolved in more recent years, and

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Speaker 1: for me when I read it, I just thought, oh, well,

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Speaker 1: it's had its time. And that's the case for many

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Speaker 1: sort of weight loss programs like that. They come and go,

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Speaker 1: people make their money, they get out. Very rarely do

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Speaker 1: they last anywhere near as long as that, And to me,

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Speaker 1: weight loss program have just evolved way past that, and

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Speaker 1: quite possibly that makes sense with the age bracket that

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Speaker 1: they had once targeted. You know, younger generations will do

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Speaker 1: a lot more online support programs. You know, dieticians, all

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Speaker 1: our dietician colleagues practice online. It's not hard to see

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Speaker 1: a dietitian, and it's certainly not hard to find a

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Speaker 1: wide range of weight loss programs online from a range

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Speaker 1: of professionals with a very large range of qualifications as well.

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Speaker 1: So yeah, I think it was just a momentous kind

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Speaker 1: of period in the weight loss industry. But yeah, I

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Speaker 1: don't know anyone who's used Jenny Craig recently to even

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Speaker 1: really comment.

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Speaker 3: What about you? Is it crossed your path much in

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Speaker 3: your career?

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Speaker 2: No, not at all at all. Like I can't think

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Speaker 2: of one client off the top of my head that

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Speaker 2: has actively gone to Jenny Craig. So yeah, I think

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Speaker 2: it's maybe it's just its time, like you said. But

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Speaker 2: you know what, like a lot has changed since nineteen

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Speaker 2: eighty three, like a lot, And I guess the biggest

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Speaker 2: thing is probably just like society's attitude towards help and

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Speaker 2: weight loss and what it means to actually be healthy,

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Speaker 2: because like we live in twenty twenty three. We're leading

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Speaker 2: hard into this whole body positivity movement, Like we want

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Speaker 2: to get lean, but we want to get fit. We

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Speaker 2: want to get strong, you know, crossfits in, you know,

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Speaker 2: gaining strength is you know, it's sex. It's the new

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Speaker 2: It's what everybody wants. We don't want that wave super thin. Look,

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Speaker 2: we're not all about calorie counting. I think we've realized

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Speaker 2: that for a lot of us, there is a better

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Speaker 2: way and these sorts of programs we've got to go

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Speaker 2: and do a clinic at yourself weight and measured once

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Speaker 2: a week. It kind of doesn't fly anymore. Like I

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Speaker 2: think we've sort of they over emphasized just a number

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Speaker 2: on the scale, which you know, as clinicians, even you

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Speaker 2: and I really talk about how's your energy, how's your hormones,

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Speaker 2: how you know, tune into your body, your fullness, your

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Speaker 2: satireti hormones, that sort of thing where it's not just

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Speaker 2: all about that number on the scale. So I think

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Speaker 2: times are changing and this just kind of gives I

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Speaker 2: know there are still clinics available around the world. It

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Speaker 2: was just sort of the US arm they were talking

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Speaker 2: about that was going under. But as you said, there's

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Speaker 2: just so many other avenues that people can access from

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Speaker 2: a weight loss perspective, and that was their thing, like

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Speaker 2: they were purely a weight loss click. They didn't really

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Speaker 2: do anything else where. I think a lot of people

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Speaker 2: want weight loss, they want stable hormones, they want improvements

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Speaker 2: in their gut health, they want to teach their kids

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Speaker 2: how to eat well. They want to be more than

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Speaker 2: just a number. And I jump on calls with clients

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Speaker 2: all the time and they say, look, I'm not necessarily

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Speaker 2: concerned with the number, but I would like my clothes

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Speaker 2: to fit better. I would like to, you know, see

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Speaker 2: all of my hard work at the gym paying off.

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Speaker 2: So it's not like we're obsessed about numbers as much

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Speaker 2: as maybe what we used to be back in the day.

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Speaker 2: It's not all about being a size six or a

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Speaker 2: size zero as it was in America. It's really now

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Speaker 2: about health and I guess happiness, and you know, this

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Speaker 2: body positivity movement's really strong. So I think just as

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Speaker 2: a society, we're growing and we're changing, and these sorts

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Speaker 2: of things don't really have a place anymore. You know,

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Speaker 2: even weight watch, as we used to go in and

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Speaker 2: you get weighed once a week, Like the amount of

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Speaker 2: clients that have told me that they were doing that

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Speaker 2: when they were very very young. We're in the early

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Speaker 2: teens or to get the first pregnancy weight off, and

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Speaker 2: it hasn't worked, you know, for the third or fourth

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Speaker 2: I think we're just kind of over that because a

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Speaker 2: lot of people would starve themselves and almost diet to

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Speaker 2: go and get weight in and then have a bit

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Speaker 2: of a binge after that. So I think some people

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Speaker 2: who realize that perhaps there is a better way, perhaps

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Speaker 2: there is a healthier, more balanced way, or just perhaps

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Speaker 2: the numbers don't matter as much as what they used

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Speaker 2: to do.

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Speaker 1: I think it's complicated, like anything, you know. I'm currently

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Speaker 1: watching a show called The Marveless Missus Maisel, which is

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Speaker 1: on Amazon Prime, and it talks about a Jewish family

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Speaker 1: in the fifties and sixties in New York, and one

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Speaker 1: of the very early episodes talks about the mum measuring

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Speaker 1: her waist and doing calisenics to keep slim and fit

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Speaker 1: into coture gowns. Now, I think that you're right in

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Speaker 1: saying there was a real focus for women to be

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Speaker 1: that petite, more frame, very very live. Certainly, there was

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Speaker 1: no focus on muscle mass or strength in women, they

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Speaker 1: were typically a much smaller frame. But also, let's be honestly,

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Speaker 1: and it's got a cultural thing as well. We're talking

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Speaker 1: generally about, for one of a better description, white small women.

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Speaker 1: You know, we're not taking into account a whole range

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Speaker 1: of ethnic communities which have very different body shapes and

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Speaker 1: very different body typing. And certainly that old school of

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Speaker 1: being lighter and smaller it only pertains to very specific

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Speaker 1: cultural groups. So I think it's just different times when

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Speaker 1: we're taking into account a whole range and societies are

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Speaker 1: a lot more multicultural, and you know, those messages of

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Speaker 1: calorie restriction and smaller just as you described, actually are

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Speaker 1: not as relevant. You know, I just read a food

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Speaker 1: report waiting to get on this call, and four out

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Speaker 1: of five X and Y generations are looking for higher

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Speaker 1: protein foods in their diet. So we're certainly much more

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Speaker 1: interested in strength of the body and fitness and longer

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Speaker 1: lives and stronger physiques that are fitter and healthier.

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Speaker 3: And because we eat more, basically we.

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Speaker 1: Have more calories freely available and bodies are larger as

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Speaker 1: a result of very good nutrition. Now, of course there's

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Speaker 1: a tipping point to that where it does become unhealthy.

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Speaker 1: But certainly, you know, we very rarely now in my

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Speaker 1: clientele would see a client weighing in sort of late

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Speaker 1: forty fifty kilos, whereas I think back to my grandma

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Speaker 1: they were all forty, you know, forty five fifty kilos.

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Speaker 1: The frames are just profoundly different, in in line with

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Speaker 1: evolution basically. Yeah, So I just thought it was interesting

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Speaker 1: and in terms of historical weight loss, you know, the

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Speaker 1: other brand that comes to mind is Limits. I think

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Speaker 1: I've mentioned it on the podcast before, which was a

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Speaker 1: often advertising Australians woman's weekly in the eighties.

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Speaker 3: My mum would get it and it.

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Speaker 1: Was just replacing your lunch with two sweet biscuits and

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Speaker 1: they were called Limits and they were sold in supermarket.

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Speaker 1: There was no concern then. You know, we're much more

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Speaker 1: regulated now with what we can and can't say. But

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Speaker 1: certainly that was the Jennie Craig time where women would

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Speaker 1: go and I say women because really it was targeted

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Speaker 1: towards women. I think you could go as a male

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Speaker 1: and certainly it was one of the first calorie controlled

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Speaker 1: meal services that you could have and buy the foods

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Speaker 1: and the product. So I'm sure talking about it on

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Speaker 1: the potty, some of our listeners will be thinking.

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Speaker 3: Back to it, perhaps with nostalgia.

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Speaker 1: Some will be thinking back to it with horror about

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Speaker 1: being waited as a child. But for better or worse,

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Speaker 1: you write, times are changing and we've sort of evolved

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Speaker 1: past that calorie counting model of being smaller and restricting

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Speaker 1: for weight loss. And as we described, we now know

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Speaker 1: there are better ways to do it. So for those

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Speaker 1: who Jenny Craig helped, that was good. But it's time

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Speaker 1: to move on, it seems, and we're evolving in the

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Speaker 1: weight loss industry and hopefully getting better balanced advice that

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Speaker 1: allows people to not feel restricted with their food choices.

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Speaker 1: All right, well, I might just carry on. I know

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Speaker 1: we normally have turns, but this is kind of my

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Speaker 1: case study, so I'll just let you have a little

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Speaker 1: rest ly And he is, how many months pregnant?

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Speaker 3: Are great?

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Speaker 2: Too? Many months?

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Speaker 3: Seven and a half?

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Speaker 1: Yeah, she gets cranky. Can I say she gets cranky

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Speaker 1: when she's pregnant?

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Speaker 3: People? So I'll just take the rains today.

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Speaker 2: I blame the hormones.

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Speaker 1: There's many things we could blame, but we'll give you

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Speaker 1: the benefit of the doubt. Because you are hauling around

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Speaker 1: another human right now, and you have a toddler. So

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Speaker 1: that's my definition of health, So I'll do it. So

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Speaker 1: our case studies today, Now we sort of have a

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Speaker 1: little bit of a chat and see who we're seeing

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Speaker 1: in our clinics, and I think that gives real insight

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Speaker 1: into real people. And inevitably a client of mine will say,

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Speaker 1: you're talking about me, And I would like to say

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Speaker 1: that I generally use a mix of different client examples

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Speaker 1: to not highlight any one client, so any likelyness is

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Speaker 1: by chance only. But I wanted to talk Leanne about

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Speaker 1: a situation that does come up reasonably frequently, and I

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Speaker 1: would describe it coming up in a group that would

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Speaker 1: present with wanting to lose between five and ten kilos,

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Speaker 1: So certainly not someone sitting in a severely overweight or

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Speaker 1: obese category, or someone who is relatively fit and almost

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Speaker 1: has that peri weight gain creep. So in body shape terms,

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Speaker 1: they might be a size fourteen and they want to

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Speaker 1: be a size twelve, or carrying between five and ten kilos,

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Speaker 1: or for example, they might be sitting at say seventy

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Speaker 1: seventy five kilos and they know that they would feel

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Speaker 1: better in their body if they were back into the

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Speaker 1: mid to late sixties. So they know they're fit, they

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Speaker 1: know they're not technically overweight, but they would feel better

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Speaker 1: leaning up, and that gradual weight gain creep has happened.

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Speaker 2: Now.

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Speaker 1: This group of women I tend to see are often

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Speaker 1: in their forties and they are pretty fit and active.

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Speaker 1: So in this specific case, I have a client who

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Speaker 1: is walking regularly so get some steps up, but also

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Speaker 1: going to the gym most mornings to do sort of

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Speaker 1: that CrossFit type training with a train two or three

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Speaker 1: times a week after school drop off. And when I

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Speaker 1: look at her diaries, what I see is sort of

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Speaker 1: maybe a sliceotoastin makes in the morning or a protein

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Speaker 1: shake and then a bit of a tuna salad vibe

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Speaker 1: going on at lunchtime, maybe with some crackers, some seated

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Speaker 1: crackers in the afternoon and a cup of coffee and

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Speaker 1: then a reasonably low meat and veggie dinner. And what

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Speaker 1: I have with this client situation currently and do see

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Speaker 1: it frequently, so I know exactly what it is is

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Speaker 1: that nothing happens with their weight. So they get really

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Speaker 1: really disappointed because they come in and they commit to

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Speaker 1: the gym more than ever very strict with their food,

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Speaker 1: and when I calculate the carbohydrate land, it comes in

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Speaker 1: at about sixty grams.

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Speaker 3: And I know that they're in that midland what I

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Speaker 3: call no man's land.

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Speaker 1: Where they're too high in carbohydrate fi keto and they're

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Speaker 1: too low for fat burning, particularly when they're quite active.

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Speaker 1: So what happens is in the body, when the energy

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Speaker 1: output from say walking, daily movement, a gym workout is

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Speaker 1: far in excess of calories and in specifically carbohydrate going

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Speaker 1: in the body doesn't have enough fuel to burn fat.

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Speaker 1: Now I know that sounds ridiculous because you're like, if

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Speaker 1: you don't have enough fuel, just burn the fat. I've

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Speaker 1: got loads of it there, Why is it not going?

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Speaker 1: But it's basically the case where you're running on empty,

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Speaker 1: so you're not giving the body enough energy to burn

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Speaker 1: carbohydrate effectively. So what I try and do with these

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Speaker 1: clients is gradually increase their carbohydrate. But if they have

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Speaker 1: had a very low carbohydrate intake and been following keto

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Speaker 1: type plants for quite some time, they often find that

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Speaker 1: kind of diet a lot.

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Speaker 3: Suddenly having two slices of.

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Speaker 1: Bread in the morning or potato at night is just

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Speaker 1: overwhelming and their body doesn't respond well. So you know

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Speaker 1: what I find often the answer is for anyone who

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Speaker 1: this is resonating with, sometimes you're better to have a

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Speaker 1: break from the exercise, keep.

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Speaker 3: You walking up. But if you want to eat.

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Speaker 1: Very low carbohydrate, you're probably better to cut the exercise

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Speaker 1: and see if that means you've got enough carbohydrate to

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Speaker 1: burn fat, because it's the only explanation because often we're

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Speaker 1: just overtraining and under eating, and you've got to get

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Speaker 1: to that sweet spot of carbohydrate, which might be to

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Speaker 1: eighty grams, it might be one hundred, it might be

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Speaker 1: one hundred and forty. But when you're constantly running higher energy,

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Speaker 1: less fuel and refusing to increase it, and often they're

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Speaker 1: a big veggie eater, so they're loading their plates full

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Speaker 1: of veggies. They're feeling very heavy in the gut, so

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Speaker 1: there's a lot of fiber around. Sometimes you actually need

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Speaker 1: to do less and bring the calories in line, and

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Speaker 1: suddenly you lose weight. So if that sounds like you,

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Speaker 1: if you go to the gym regularly and you never

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Speaker 1: get results, one of the best things you can do

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Speaker 1: is just stick a day's eating in my Fitness Pal

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Speaker 1: and have a look at your overall carbohydrate intake, and

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Speaker 1: I guarantee you if it's less than sixty eighty grams,

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Speaker 1: you haven't got enough fuel to burn body fat. And

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Speaker 1: either cut doack on the high intensity training for a

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Speaker 1: week or two, or increase your carbohydrate up to one

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Speaker 1: one forty and suddenly you'll start losing. But as you

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Speaker 1: can see, it can be a little bit challenging psychologically

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Speaker 1: if you're not used to eating more, and so you

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Speaker 1: have to kind of make the decision. But if you're

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Speaker 1: not losing, particularly around the waist, it's a sign that

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Speaker 1: you're not burning body fat and somewhere the equation is

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Speaker 1: not quite working.

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Speaker 2: Yeah, totally. And it's funny that you say, you know,

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Speaker 2: I have met so many ladies that are doing, you know,

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Speaker 2: less than sixty eighty grams of carbohydrate. Some of my

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Speaker 2: ladies are doing sixty eighty grams of carbs and one meal,

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Speaker 2: particularly if they're like plant based or vegetarian, and of

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Speaker 2: course active as well. So it is very very low.

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Speaker 2: Like I would say, that's a very low carbohydrate diet.

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Speaker 2: Obviously it's not kiddo or anything like that, but for

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Speaker 2: the average woman who exercises particularly that high intensity type

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Speaker 2: exercise like you know F forty five fit stop CrossFit style,

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Speaker 2: or your goal is to actually gain muscle mass. The

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Speaker 2: body does that best with fuel on board, and that

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Speaker 2: best fuel source being carbohydrate. So I agree with you.

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Speaker 2: Sometimes it's good to just a have a rest period,

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Speaker 2: like take a week or two of gym, relax, go

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Speaker 2: for a couple of walks with your dog if you want,

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Speaker 2: but actually just take a couple of weeks off functional training,

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Speaker 2: and like you said, Zeus, you actually bring your carbohydrates

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Speaker 2: or bring your overall calorie up as well. You know,

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Speaker 2: a good kind of reverse diet can do a lot

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Speaker 2: for the body. And I had a similar client who

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Speaker 2: was doing the same thing overexercising underreating signed up with me,

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Speaker 2: and I said, right to start with, we're probably going

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Speaker 2: to gain a killer or so we're going to maintain you,

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Speaker 2: and then we're going to drop you into a deficit

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Speaker 2: because her body was just in that state where it

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Speaker 2: was so stressed and that it was quarters. I was

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Speaker 2: getting pumped out and there was no ability to actually

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Speaker 2: burn fat. She've been in a true deficit for so

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Speaker 2: long and nothing was really happening that all we did

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Speaker 2: was reverse diet her. We added about three hundred extra

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Speaker 2: calories back in drop down the training, put them all

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Speaker 2: towards that low intensity type training six eight weeks later

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Speaker 2: dropped her back into a milder deficit than she was

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Speaker 2: in and boom results straight away. So sometimes the body

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Speaker 2: dislikes to be fed. Sometimes it just likes to have

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Speaker 2: a rest, and sometimes we dislike a little bit of

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Speaker 2: globohydrate with our meal.

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Speaker 1: But you've described it well because it takes time. It's

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Speaker 1: not turn around. It often takes that several weeks, yes

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Speaker 1: if not zeveral months to get back when you've been

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Speaker 1: in a chronic deprivation. So stick with it. That we'll

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Speaker 1: be generally is unless you're install and resistant. But if

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Speaker 1: you only got five ten killers to lose, I would

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Speaker 1: doubt whether you would be that severely insure and resistant

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Speaker 1: for it to be blocking fat loss. So ladies, check

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Speaker 1: your carbs and it will give you some great insight

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Speaker 1: into what might be happening with your burning.

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Speaker 3: Absolutely.

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Speaker 2: So speaking of carbohydrates, that brings us to our next

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Speaker 2: section where I'm going to talk about my recipe of

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Speaker 2: the week. Susie. So I'm a big pizza fan, and

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Speaker 2: David and I were actually talking our new house build

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Speaker 2: is or fingers crossed, I don' want to jinx it

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Speaker 2: hopefully about six weeks away, and we were talking about

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Speaker 2: once we've built up a little bit of cash back

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Speaker 2: in the bank, because we're running on empty at the

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Speaker 2: moment from the house build. Getting like a pizza robin

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Speaker 2: and a good quality one. I saw Taylor at sens

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Speaker 2: Post one on Instagram the other day and I was like, Oh,

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Speaker 2: that's right up my alley. We love pizza. We probably

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Speaker 2: make it once a week, just you know, big pizza lovers.

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Speaker 2: And I thought I was looking through some of the

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Speaker 2: bases and I found a new one in Cole's the

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Speaker 2: other day, and I think from memory, we did review

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Speaker 2: this when we were doing the product reviews. Obviously we've

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Speaker 2: since changed the format, but I'll go back to it

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Speaker 2: because I quite.

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Speaker 3: Like this one.

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Speaker 2: It's a Simpson's Pantry Stone baked pizza bad so it's

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Speaker 2: mark is low carbon, high protein. It's called five star

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Speaker 2: health rating, so that doesn't necessarily mean that it's a

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Speaker 2: five star healthy product. What it means is that compared

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Speaker 2: to the other pizza bases on the market, this is

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Speaker 2: a better option. So it's higher in fiber, it's lower

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Speaker 2: in sugar, it's lower in salt, and it's overall lower

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Speaker 2: in fatting calories as well. So it's a better option

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Speaker 2: compared to other pizza bases on the market, but it

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Speaker 2: doesn't necessarily mean that this is the best option out there,

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Speaker 2: and I think a lot of people get a bit

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Speaker 2: confused about the health Star rating. So it's a good

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Speaker 2: option when you're looking at different types of pizza bases. Now,

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Speaker 2: looking at the ingredient susy, it's wheat flour, followed by water, starch, powder,

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Speaker 2: soy protein, which is how they're getting higher protein amount

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Speaker 2: in gluten, and so between the wheat ferril and the

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Speaker 2: gluten is how they're getting in that extra fiber amount

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Speaker 2: as well, I think, followed by canol oil, olive oil, salt,

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Speaker 2: a little bit of sugar yuased, some pre mixed thickener,

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Speaker 2: acidity regulators, and some emulsifiers which is very standard and

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Speaker 2: lack a pizza base on the shelf, that sort of thing.

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Speaker 2: It just makes a little bit more shelves, so it's

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Speaker 2: really nice. It's like a thinner base, like it's not

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Speaker 2: too dense, Like I don't have a pizza stone. I

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Speaker 2: just put it on a normal baking tray, and it

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Speaker 2: bakes really nice. It comes out really crispy. I'd just

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Speaker 2: throw tons of veggies, like whatever got left over in

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Speaker 2: the fridge. You can put a little bit of like

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Speaker 2: turkey or ham or salamo, whatever like that you want

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Speaker 2: on it, but often I just do vegetables and cheese

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Speaker 2: because this base is typically a little bit higher in

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Speaker 2: protein as well, So a quarter of the pizza, which

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Speaker 2: is sixty two point five grams, it's actually a decent

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Speaker 2: serving if you're going to bulk it up with a

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Speaker 2: bit of a side salad or something like that. Energy wise,

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Speaker 2: it's seven two five kilodels, about one hundred and seventy calories,

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Speaker 2: eight point one grams of protein, six grams of fat,

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Speaker 2: seventeen grams of carbohydrate, and a whopping nine point three

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Speaker 2: grams of fiber, with two forty nine milligrams of sodium.

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Speaker 2: So I would say the average person, myself included, would

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Speaker 2: easily have half that pizza, not a quarter. So if

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Speaker 2: you're looking at half, you're looking for the bases coming

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Speaker 2: from around about, you know, just shy of three fifty calories,

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Speaker 2: you're getting sixteen point two grams of protein. The fiber

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Speaker 2: is ridiculous as like eighteen grams, and the carbohydrates are

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Speaker 2: thirty four grams for that half, so it is a

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Speaker 2: lower carbohydrate base. It is higher in protein. If you

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Speaker 2: just added some cheese and some veggies to that half

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Speaker 2: a pizza and enjoyed that, that would easily give you

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Speaker 2: sort of twenty or just over twenty grams of proteins

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Speaker 2: or really good I guess option, particularly if you're vegetarian

436
00:19:20,800 --> 00:19:22,520
Speaker 2: as well, because you are getting in that little bit

437
00:19:22,520 --> 00:19:24,880
Speaker 2: of extra protein as well, which we know can help

438
00:19:24,920 --> 00:19:27,680
Speaker 2: with satiety and help from a metabolic perspective as well.

439
00:19:27,800 --> 00:19:29,920
Speaker 2: So I quite like it. It begs really well, it goes

440
00:19:29,960 --> 00:19:32,199
Speaker 2: really nice and brown. I don't like those thicker bases

441
00:19:32,200 --> 00:19:34,199
Speaker 2: where you bake them and they're still kind of like

442
00:19:34,240 --> 00:19:36,119
Speaker 2: they just don't crispin up that while I really like

443
00:19:36,119 --> 00:19:39,359
Speaker 2: a crispy pizza base. It's quite tasty and it freezes

444
00:19:39,440 --> 00:19:41,280
Speaker 2: quite well. Like I made extras the other day, froze

445
00:19:41,280 --> 00:19:42,960
Speaker 2: it to frosted it a week or two later and

446
00:19:43,080 --> 00:19:45,200
Speaker 2: ate it for lunch and it still tasted really good.

447
00:19:45,320 --> 00:19:48,119
Speaker 2: So I'm a big fan of this one, but not inexpensive,

448
00:19:48,160 --> 00:19:50,359
Speaker 2: I think from memory they were about seven dollars something,

449
00:19:50,920 --> 00:19:52,720
Speaker 2: but you do get two in a pack. And I

450
00:19:52,720 --> 00:19:55,040
Speaker 2: think we've spoken about it on the potty before, Susie, Like,

451
00:19:55,440 --> 00:19:57,760
Speaker 2: y on, you ordered pizza from like a nice takeaway

452
00:19:57,760 --> 00:20:01,040
Speaker 2: pizza restaurant looking at twenty five thirty dollars per pizza,

453
00:20:01,160 --> 00:20:03,879
Speaker 2: So I reckon, I made two pizzas just with cheese

454
00:20:03,880 --> 00:20:08,040
Speaker 2: and vegetables for lesson. I'm gonna say fifteen dollars like

455
00:20:08,119 --> 00:20:10,720
Speaker 2: it was really really sort of you know, affordable, and

456
00:20:10,760 --> 00:20:12,639
Speaker 2: I had leftovers for the next day as well. So

457
00:20:12,920 --> 00:20:16,600
Speaker 2: although the bases they can seem high from a budgeting perspective,

458
00:20:16,640 --> 00:20:18,880
Speaker 2: they're far better than if you're going to order some takeaway,

459
00:20:18,960 --> 00:20:21,280
Speaker 2: Like I'd even say steaper than Dominos one hundred percent.

460
00:20:21,320 --> 00:20:23,520
Speaker 1: It's cheaper and so much better quality. The one I

461
00:20:23,640 --> 00:20:26,160
Speaker 1: like because I'm not dissimilar. I like those bases too,

462
00:20:26,240 --> 00:20:29,040
Speaker 1: is that the Della Rossa one with that we reviewed.

463
00:20:29,080 --> 00:20:30,159
Speaker 2: Yes, we've talked about that one as well.

464
00:20:30,280 --> 00:20:31,720
Speaker 1: Yeah, I like that one, and I don't mind the

465
00:20:31,760 --> 00:20:34,480
Speaker 1: Woolies high protein as well. And I'll say to my

466
00:20:34,560 --> 00:20:37,119
Speaker 1: clients that with two meals easily for you, like you

467
00:20:37,160 --> 00:20:40,199
Speaker 1: can do two or three pieces, do roasted veggie, some

468
00:20:40,320 --> 00:20:44,119
Speaker 1: fetter or racotta, palm or palmesan, make it veggie just

469
00:20:44,160 --> 00:20:46,160
Speaker 1: to keep the calories. You're getting the protein from the base,

470
00:20:46,240 --> 00:20:48,439
Speaker 1: you don't need meat as well, and then have it

471
00:20:48,480 --> 00:20:50,320
Speaker 1: with a salad and then you've got lunch leftovers the

472
00:20:50,359 --> 00:20:53,080
Speaker 1: next day. So I think it's a really great way

473
00:20:53,080 --> 00:20:55,920
Speaker 1: to do it, and they tend to be healthier overall,

474
00:20:56,680 --> 00:20:59,320
Speaker 1: because the other thing with that kind of pre made

475
00:20:59,440 --> 00:21:02,280
Speaker 1: or not pre made but fast food pizza, that oily

476
00:21:02,400 --> 00:21:04,920
Speaker 1: base just melts in. You don't chew it, and that's

477
00:21:04,960 --> 00:21:06,919
Speaker 1: part of the issue with fast food. It's eaten so

478
00:21:07,040 --> 00:21:09,600
Speaker 1: quickly you don't chew and you don't notice how many calories.

479
00:21:09,640 --> 00:21:12,760
Speaker 1: So the benefit of those higher protein bases is that

480
00:21:12,800 --> 00:21:15,720
Speaker 1: they take longer to eat. So a very good choice

481
00:21:15,760 --> 00:21:17,760
Speaker 1: and for the whole family, and certainly one that's cost

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00:21:17,760 --> 00:21:19,280
Speaker 1: effective in current times.

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00:21:19,880 --> 00:21:20,640
Speaker 3: Rightly and well.

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00:21:20,680 --> 00:21:22,200
Speaker 1: That brings us to the end of the Nutrition Couch

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00:21:22,240 --> 00:21:26,879
Speaker 1: for another Wednesday, our midweek motivational hit. If you haven't subscribed,

486
00:21:26,880 --> 00:21:28,760
Speaker 1: please to your friends about us so we can continue

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00:21:28,840 --> 00:21:31,480
Speaker 1: to grow and bring evidence based nutrition information to you

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00:21:31,640 --> 00:21:34,040
Speaker 1: twice each week, and we will see you on Sunday

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00:21:34,080 --> 00:21:37,320
Speaker 1: for our regular weekly drop have a good week, can't

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00:21:37,320 --> 00:21:38,080
Speaker 1: you guys next week