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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 The

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Speaker 1: Nutrition Couch, we discussed the rise and fall of popular

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Speaker 1: weight loss programs and what to be careful of when

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Speaker 1: you are looking to sign up to one.

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Speaker 2: High. I'mcuzy Burrow Normaliam Wood.

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

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Speaker 1: biweekly podcast that keeps you up to date on everything

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

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

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

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Speaker 1: can holt fat loss. And with the cooler weather, we

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

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

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

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

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Speaker 1: Jenny Craig collapse. Now, Jenny Craig was probably a little

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Speaker 1: bit even before my time. I know that it has

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Speaker 1: continued in recent years as a brand, but certainly I

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Speaker 1: think it had a lot of its popularity sort of

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

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Speaker 1: clinics around. I know they had meal delivery for a

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Speaker 1: long time, and certainly I do know people who still

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Speaker 1: work at Jenny Craig clinics where people would regularly go

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

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

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Speaker 1: order the food. But certainly it kind of in my experience,

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Speaker 1: appealed to a market of people who are now sort

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Speaker 1: of in their fifties and sixties.

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Speaker 2: It certainly wasn't.

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Speaker 1: Something that I ever used or recommended or even to

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

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Speaker 1: in the time of Weight Watchers or WW as they've

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Speaker 1: rebranded in recent years. And certainly Jenny Craig was a big,

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Speaker 1: big weight loss brand in the US. And I think

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Speaker 1: the thing for me that differentiates it from a lot

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Speaker 1: is that it did stand the test of time. You know,

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Speaker 1: in the time that I've practiced as a dietitian, We've

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Speaker 1: 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: mial 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 the

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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 2: 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, dietitians, 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 2: What about you? Is it crossed your path much in

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Speaker 2: your career? No, not at all at all. Like I

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Speaker 2: can't think of one client off the top of my

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Speaker 2: head that has actively gone to Jenny Craig. So yeah,

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

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

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

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Speaker 2: biggest thing is probably just like society's attitude towards health

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Speaker 2: and 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: into a clinic at yourself weight and measured once a week.

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Speaker 2: It kind of doesn't fly anymore. Like I think we've

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Speaker 2: sort of they over emphasized just a number on the scale,

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Speaker 2: which you know, as clinicians, even you and I really

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Speaker 2: talk about how's your energy, how's your hormones, how you know,

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Speaker 2: tune into your body, your fullness, your satirety, hormones, that

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Speaker 2: sort of thing where it's not just all about that

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Speaker 2: number on the scale. So I think times are changing,

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Speaker 2: and this just kind of gives I know there are

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Speaker 2: still clinics available around the world. It was just sort

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Speaker 2: of the US arm they were talking about that was

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Speaker 2: going under. But as you said, there's just so many

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Speaker 2: other avenues that people can access from a weight loss perspective,

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Speaker 2: and that was their thing, like they were purely a

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Speaker 2: weight loss click. They didn't really do anything else where.

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Speaker 2: I think a lot of people want weight loss, they

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Speaker 2: want stable hormones, they want improvements in their gut health,

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Speaker 2: they want to teach their kids how to eat well.

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Speaker 2: They want to be more than just a number. And

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Speaker 2: I jump on calls with clients all the time and

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Speaker 2: they say, look, I'm not necessarily concerned with the number,

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Speaker 2: but I would like my clothes to fit better. I

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Speaker 2: would like to, you know, see all of my hard

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Speaker 2: work at the gym paying off. So it's not like

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Speaker 2: we're obsessed about numbers as much as maybe what we

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Speaker 2: used to be back in the day. It's not all

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Speaker 2: about being a size six or a size zero as

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Speaker 2: it was in America. It's really now about health and

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Speaker 2: I guess happiness, and you know, this body positivity movement's

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Speaker 2: really strong. So I think just as a society, we're

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Speaker 2: growing and we're changing, and these sorts of things don't

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Speaker 2: really have a place anymore. You know, even weight watches

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Speaker 2: we used to go in and you get weighed once

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Speaker 2: a week, like the amount of clients that have told

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Speaker 2: me that they were doing that when they were very

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Speaker 2: very young. We're in the early teens or to get

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Speaker 2: the first pregnancy weight off, and it hasn't worked, you know,

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Speaker 2: for the third or fourth I think we're just kind

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Speaker 2: of over that because a lot of people would starve

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Speaker 2: themselves and almost diet to go and get weigh in

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Speaker 2: and then have a bit of a binge after that.

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Speaker 2: So I think some people realize that perhaps there is

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

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Speaker 2: or just perhaps the numbers don't matter as much as

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Speaker 2: what they used 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 petites 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 a cultural thing as well. We're talking generally about,

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Speaker 1: for one of a better description, white small women. You know,

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Speaker 1: we're not taking into account a whole range of ethnic

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

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Speaker 1: body typing. And certainly that old school of being lighter

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Speaker 1: and smaller it only pertains to very specific cultural groups.

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Speaker 1: So I think it's just different times when we're taking

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Speaker 1: into account whole range and societies are a lot more multicultural,

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Speaker 1: and you know, those messages of calorie restriction and smaller

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Speaker 1: just as you described, actually are not as relevant. You know,

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Speaker 1: I just read a food report waiting to get on

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Speaker 1: this call, and four out of five X and Y

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Speaker 1: generations are looking for higher protein foods in their diet.

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Speaker 1: So we're certainly much more interested in strength of the

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Speaker 1: body and fitness and longer lives and stronger physiques that

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Speaker 1: are fitter and healthier. And because we eat more, basically

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Speaker 1: we have more calories freely available and bodies are larger

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Speaker 1: as a result of very good nutrition. Now, of course

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Speaker 1: there's 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. My mum

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Speaker 1: would get it and it was just replacing your lunch

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Speaker 1: with two sweet biscuits and they were called Limits and

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Speaker 1: they were sold in the supermarket. There was no concern then.

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Speaker 1: You know, we're much more regulated now with what we

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Speaker 1: can and can't say. But certainly that was the Jenny

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Speaker 1: Craig time where women would go and I say women

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Speaker 1: because really it was targeted towards women. I think you

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Speaker 1: could go as a male and certainly it was one

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Speaker 1: of the first calorie controlled meal services that you could

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Speaker 1: have and buy the foods and the product. So I'm sure,

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Speaker 1: talking about it on the potty, some of our listeners

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Speaker 1: will be thinking back.

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Speaker 2: 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 waded 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 2: Are great? Too? Many months? 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 2: People? So I'll just take the rains today. I blame

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Speaker 2: 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 gang 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 2: So in this specific case, I.

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Speaker 1: Have a client who is walking regularly so gets the

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Speaker 1: steps up, but also going to the gym most mornings

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Speaker 1: to do sort of that CrossFit type training with the

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Speaker 1: train two or three times a week after school drop off.

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Speaker 1: And when I look at her diaries, what I see

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Speaker 1: is sort of maybe a slicotoastin makes in the morning

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Speaker 1: or a protein shake, and then a bit of a

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Speaker 1: tuna salad vibe going on at lunchtime, maybe with some crackers,

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Speaker 1: some seated crackers in the afternoon and a cup of

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

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Speaker 1: And what I have with this client situation currently and

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Speaker 1: do see it frequently, so I know exactly what it

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Speaker 1: is is that nothing.

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Speaker 2: Happens with their weight.

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Speaker 1: So they get really really disappointed because they come in

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Speaker 1: and they commit to the gym more than ever, very

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Speaker 1: strict with their food, and when I calculate the carbohydrate land,

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Speaker 1: it comes in at about sixty grams, and I know

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Speaker 1: that they're in that midland what I 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. Suddenly having two slices of

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Speaker 1: bread in the morning or a potato at night is

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

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

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

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Speaker 1: a break from the exercise, keep you walking up. But

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Speaker 1: if you want to eat very low carbohydrate, you're probably

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Speaker 1: better to cut the exercise and see if that means

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Speaker 1: you've got enough carbohydrate to burn fat, because it's the

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Speaker 1: only explanation because often we're just overtraining and under eating

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Speaker 1: and you've got to get to that sweet spot of carbohydrate,

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Speaker 1: which might be to eighty grams, it might be one hundred, it.

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Speaker 2: Might be one hundred and forty.

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Speaker 1: But when you're constantly running higher energy, less fuel and

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Speaker 1: refusing to increase it, and often they're big veggie eater,

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Speaker 1: so they're loading their plates full of veggies. They're feeling

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Speaker 1: very heavy in the gut, so there's a lot of

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Speaker 1: fiber around. Sometimes you actually need to do less and

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Speaker 1: bring the calories in line, and suddenly you lose weight.

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Speaker 1: So if that sounds like you, if you go to

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Speaker 1: the gym regularly and you never get results, one of

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Speaker 1: the best things you can do is just stick a

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Speaker 1: day's eating in my Fitness Pal and have a look

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Speaker 1: at your overall carbohydrate intake, and I guarantee you if

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Speaker 1: it's less than sixty eighty grams, you haven't got enough

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Speaker 1: fuel to burn body fat. And either cut back on

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Speaker 1: the high intensity training for a week or two or

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Speaker 1: increase your carbohydrate up to one one forty and suddenly

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Speaker 1: you'll start losing. But as you can see, it can

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Speaker 1: be a little bit challenging psychologically if you're not used

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Speaker 1: to eating more, so you have to kind of make

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Speaker 1: the decision. But if you're not losing, particularly around the waist,

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Speaker 1: it's a sign that you're not burning body fat and

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Speaker 1: somewhere the equation is 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 is 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, ZEUSI actually bring your carbohydrates or

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

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

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

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Speaker 2: 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 kila 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. You'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 dislikes to have a rest,

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Speaker 2: and sometimes we dislike a little bit of globerhydrate with

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Speaker 2: 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: turn around. It often takes that several weeks, yes if

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

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Speaker 1: a chronic deprivation. So stick with it that we'll be

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Speaker 1: generally the su 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 insul 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 2: Absolutely so speaking of carbohydrates, that brings us to our

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

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

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

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Speaker 2: build is or fingers cross, I don't 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. When I saw Taylor at Senus

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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 like this one. It's a Simpson's Pantry

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Speaker 2: Stone baked pizza bas so it's mark is low carbon,

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Speaker 2: high protein. It's called five star health rating, so that

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Speaker 2: doesn't necessarily mean that it's a five star healthy product.

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Speaker 2: What it means is that compared to the other pizza

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Speaker 2: bases on the market, this is a better option, so

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Speaker 2: it's higher in fiber, it's lower in sugar, it's lower

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Speaker 2: in salt, and it's overall lower in fatting calories as well.

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Speaker 2: So it's a better option compared to other pizza bases

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Speaker 2: on the market, but it doesn't necessarily mean that this

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Speaker 2: is the best option out there, and I think a

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Speaker 2: lot of people get a bit confused about the health

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Speaker 2: Star rating. So it's a good option when you're looking

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Speaker 2: at different types of pizza bases. Now, look at the

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Speaker 2: 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, yeast, 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 slammon, 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 gonna bulk it up with a bit

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Speaker 2: 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 carbo hydrate base. It is higher in protein. If

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

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

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

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

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Speaker 2: vegetarian as well, because you are getting in that little

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Speaker 2: bit of extra protein as well, which we know can

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Speaker 2: help with satiety and help from a metabolic perspective as well.

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Speaker 2: So I quite like it. It begs really well, it

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Speaker 2: goes really nice and brown. I don't like those thicker

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00:19:31,840 --> 00:19:33,760
Speaker 2: bases where you bake them and they're still kind of

434
00:19:34,119 --> 00:19:35,960
Speaker 2: like they just don't crispin up that while I really

435
00:19:36,000 --> 00:19:38,919
Speaker 2: like a crispy pizza base. It's quite tasty and it

436
00:19:38,960 --> 00:19:40,920
Speaker 2: freezes quite well. Like I made extras the other day,

437
00:19:40,960 --> 00:19:42,840
Speaker 2: froze it to frosted it a week or two later

438
00:19:42,880 --> 00:19:45,120
Speaker 2: and ate it for lunch and it still tasted really good.

439
00:19:45,280 --> 00:19:48,080
Speaker 2: So I'm a big fan of this one, but not inexpensive,

440
00:19:48,119 --> 00:19:50,320
Speaker 2: I think from memory, they were about seven dollars something,

441
00:19:50,880 --> 00:19:52,679
Speaker 2: but you do get two in a pack. And I

442
00:19:52,680 --> 00:19:54,920
Speaker 2: think we've spoken about it on the potty before, Susie,

443
00:19:55,000 --> 00:19:57,720
Speaker 2: Like you only ordered pizza from like a nice takeaway

444
00:19:57,720 --> 00:20:01,000
Speaker 2: pizza restaurant. You can get twenty five thirty dollars per pizza,

445
00:20:01,119 --> 00:20:03,800
Speaker 2: So I reckon I made two pizzas just with cheese

446
00:20:03,840 --> 00:20:08,040
Speaker 2: and vegetables for lesson. I'm gonna say fifteen dollars, like

447
00:20:08,080 --> 00:20:10,720
Speaker 2: it was really really sort of you know, affordable, and

448
00:20:10,760 --> 00:20:12,639
Speaker 2: I had leftovers for the next day as well. So

449
00:20:12,880 --> 00:20:16,600
Speaker 2: although the bases they can seem high from a budgeting perspective,

450
00:20:16,600 --> 00:20:18,880
Speaker 2: they're far better than if you're going to order some takeaway,

451
00:20:18,920 --> 00:20:21,280
Speaker 2: Like i'd even say steaper than Dominos one hundred percent.

452
00:20:21,320 --> 00:20:23,479
Speaker 1: It's cheaper and so much better quality. The one I

453
00:20:23,640 --> 00:20:26,119
Speaker 1: like because I'm not dissimilar. I like those bases too,

454
00:20:26,200 --> 00:20:29,000
Speaker 1: is that the Della Rossa one with that we reviewed.

455
00:20:29,040 --> 00:20:30,159
Speaker 2: Yes, we've talked about that one as well.

456
00:20:30,240 --> 00:20:31,680
Speaker 1: Yeah, I like that one, and I don't mind the

457
00:20:31,720 --> 00:20:34,439
Speaker 1: Woolies high protein as well. And I'll say to my

458
00:20:34,520 --> 00:20:37,119
Speaker 1: clients that with two meals easily for you, like you

459
00:20:37,119 --> 00:20:40,199
Speaker 1: can do two or three pieces, do roasted veggie, some

460
00:20:40,280 --> 00:20:44,080
Speaker 1: fetter or racotta, palm or palmesan, make it veggie just

461
00:20:44,119 --> 00:20:46,160
Speaker 1: to keep the calories. You're getting the protein from the base,

462
00:20:46,200 --> 00:20:48,439
Speaker 1: you don't need meat as well, and then have it

463
00:20:48,480 --> 00:20:50,320
Speaker 1: with a salad and then you've got lunch leftovers the

464
00:20:50,320 --> 00:20:53,040
Speaker 1: next day. So I think it's a really great way

465
00:20:53,080 --> 00:20:55,880
Speaker 1: to do it, and they tend to be healthier overall,

466
00:20:56,680 --> 00:20:59,280
Speaker 1: because the other thing with that kind of pre made

467
00:20:59,400 --> 00:21:02,280
Speaker 1: or not pre made but fast food pizza, that oily

468
00:21:02,359 --> 00:21:04,880
Speaker 1: base just melts in. You don't chew it, and that's

469
00:21:04,920 --> 00:21:06,919
Speaker 1: part of the issue with fast food. It's eaten so

470
00:21:07,040 --> 00:21:09,560
Speaker 1: quickly you don't chew and you don't notice how many calories.

471
00:21:09,600 --> 00:21:12,720
Speaker 1: So the benefit of those higher protein bases is that

472
00:21:12,760 --> 00:21:15,720
Speaker 1: they take longer to eat. So a very good choice

473
00:21:15,760 --> 00:21:17,680
Speaker 1: and for the whole family, and certainly one that's cost

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00:21:17,720 --> 00:21:19,320
Speaker 1: effective in current times.

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00:21:19,800 --> 00:21:20,560
Speaker 2: Brightly and well.

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00:21:20,640 --> 00:21:22,200
Speaker 1: That brings us to the end of the Nutrition Couch

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00:21:22,200 --> 00:21:26,840
Speaker 1: for another Wednesday, our midweek motivational hit. If you haven't subscribed,

478
00:21:26,840 --> 00:21:28,760
Speaker 1: please to your friends about us so we can continue

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00:21:28,800 --> 00:21:31,480
Speaker 1: to grow and bring evidence based nutrition information to you

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00:21:31,600 --> 00:21:34,000
Speaker 1: twice each week, and we will see you on Sunday

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00:21:34,080 --> 00:21:37,240
Speaker 1: for our regular weekly drop have a good week, can't

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00:21:37,320 --> 00:21:38,040
Speaker 1: you guys next week