1 00:00:00,760 --> 00:00:03,280 Speaker 1: Can you eat bread and still lose weight? It's a 2 00:00:03,360 --> 00:00:05,640 Speaker 1: question we get asked all the time as to of 3 00:00:05,720 --> 00:00:08,680 Speaker 1: us stay as leading dieticians who specialize in fat loss, 4 00:00:08,960 --> 00:00:11,120 Speaker 1: and today we are bringing you a client case study 5 00:00:11,360 --> 00:00:13,680 Speaker 1: that shows you, once and for all, how we feel 6 00:00:13,720 --> 00:00:14,920 Speaker 1: about your daily brand. 7 00:00:15,400 --> 00:00:17,600 Speaker 2: Hi. I'm Susie Burrell and I'm Leanne Wood. 8 00:00:17,760 --> 00:00:20,040 Speaker 1: And each week we bring you The Nutrition Couch, the 9 00:00:20,079 --> 00:00:22,079 Speaker 1: bi weekly podcast that keeps you up to date on 10 00:00:22,160 --> 00:00:24,160 Speaker 1: everything you need to know in the world of nutrition 11 00:00:25,040 --> 00:00:28,040 Speaker 1: as well as whether you can happily include brand in 12 00:00:28,080 --> 00:00:31,319 Speaker 1: a fat loss plan. Today we chat through the new 13 00:00:31,360 --> 00:00:34,400 Speaker 1: loaf Fordmat Brombie's Loaf that a lot of you will 14 00:00:34,440 --> 00:00:37,800 Speaker 1: be interested in and bring you a delicious, high protein 15 00:00:37,840 --> 00:00:40,360 Speaker 1: French toast recipe that we are positive. 16 00:00:39,960 --> 00:00:41,320 Speaker 3: Our listeners are going to love. 17 00:00:41,800 --> 00:00:43,800 Speaker 1: But we need to start today's podcast by saying that 18 00:00:43,840 --> 00:00:46,960 Speaker 1: occasionally we partner with brands we use and have loved 19 00:00:47,000 --> 00:00:50,120 Speaker 1: for many years to help support the podcast and continue 20 00:00:50,120 --> 00:00:51,880 Speaker 1: to be able to offer it for you guys twice 21 00:00:51,920 --> 00:00:55,800 Speaker 1: each week, and today's podcast is sponsored by Brumbie's Bakery 22 00:00:56,120 --> 00:00:58,040 Speaker 1: and we are very happy to partner with a brand 23 00:00:58,040 --> 00:01:00,320 Speaker 1: that we have used and recommended with our client's for 24 00:01:00,400 --> 00:01:03,680 Speaker 1: many years. So Leanne, what's your favorite type of bread? 25 00:01:04,360 --> 00:01:07,839 Speaker 2: I love a good like dense mixed green type of bread. 26 00:01:07,880 --> 00:01:10,160 Speaker 2: I'm not a big sandwich girl, so I don't mind 27 00:01:10,200 --> 00:01:11,760 Speaker 2: that my bread is quite dense because I love a 28 00:01:11,800 --> 00:01:13,840 Speaker 2: good toast option. Right. So, I know a lot of 29 00:01:13,840 --> 00:01:15,880 Speaker 2: people don't like the densert type of breads because they're 30 00:01:15,920 --> 00:01:18,000 Speaker 2: not as nice in a sandwich like I rarely would 31 00:01:18,040 --> 00:01:20,440 Speaker 2: eat a sandwich for lunch. Is just I don't know, 32 00:01:20,480 --> 00:01:22,440 Speaker 2: I just not really a sandwich person, put it that way. 33 00:01:22,480 --> 00:01:25,360 Speaker 2: But I do love some good toasts, particularly my eggs 34 00:01:25,360 --> 00:01:26,840 Speaker 2: on toast in the morning and the weekend. So I 35 00:01:26,880 --> 00:01:29,160 Speaker 2: love like a nice dense bread, but a soy and 36 00:01:29,280 --> 00:01:32,399 Speaker 2: linseed particularly some of the higher protein options as well. 37 00:01:32,440 --> 00:01:35,960 Speaker 2: I've used on occasion being a tired mum to a newborn, 38 00:01:36,000 --> 00:01:37,880 Speaker 2: it just a bit of like peebe on one of 39 00:01:37,880 --> 00:01:40,479 Speaker 2: those like higher protein type breads as a quick dinner 40 00:01:40,480 --> 00:01:43,720 Speaker 2: option or something like that. Recently, I must admit, well, is. 41 00:01:43,720 --> 00:01:45,920 Speaker 1: There anything better than going to an amazing bakery and 42 00:01:45,959 --> 00:01:48,480 Speaker 1: smelling just fresh bread where they slice it and you 43 00:01:48,520 --> 00:01:50,280 Speaker 1: just want to have that crunchy bit on the end. 44 00:01:50,360 --> 00:01:53,720 Speaker 1: And I think for many reasons. You know, people can 45 00:01:53,840 --> 00:01:55,800 Speaker 1: infer that bread is not a good choice, you know, 46 00:01:55,920 --> 00:01:58,240 Speaker 1: maybe because they times might eat too much of it, 47 00:01:58,320 --> 00:02:00,440 Speaker 1: or they think if they get rid of bread that 48 00:02:00,480 --> 00:02:02,480 Speaker 1: it might actually help them lose weight. So I wanted 49 00:02:02,520 --> 00:02:05,400 Speaker 1: to share today a case study that is very pertinent 50 00:02:05,440 --> 00:02:07,720 Speaker 1: because it's a client that has done really well. She's 51 00:02:07,760 --> 00:02:11,280 Speaker 1: lost twenty plus kilos and she is sort of getting 52 00:02:11,320 --> 00:02:13,919 Speaker 1: pretty close to her goal. She's maybe two three kilos 53 00:02:13,960 --> 00:02:16,079 Speaker 1: a couple of centimeters around her waist away from where 54 00:02:16,120 --> 00:02:18,080 Speaker 1: she wants to be goal wise. But my client is 55 00:02:18,200 --> 00:02:20,320 Speaker 1: very tall, yann do you want to say she's close 56 00:02:20,360 --> 00:02:23,000 Speaker 1: to six foot tall. You know, she has quite high 57 00:02:23,120 --> 00:02:25,079 Speaker 1: energy demands. So she'll start each day with a hot 58 00:02:25,120 --> 00:02:28,000 Speaker 1: breakfast because she tends to go right to lunch. And 59 00:02:28,040 --> 00:02:30,240 Speaker 1: I had just noticed on her food diaries that she 60 00:02:30,320 --> 00:02:32,200 Speaker 1: had started sending me back that she'll have a couple 61 00:02:32,240 --> 00:02:34,840 Speaker 1: of eggs, she'll have some veggies, and then she started 62 00:02:34,880 --> 00:02:36,880 Speaker 1: to have raps with them each to day, so she 63 00:02:36,919 --> 00:02:39,160 Speaker 1: would She wrote on the food diary that she had 64 00:02:39,160 --> 00:02:43,079 Speaker 1: a large whole grain wrap and then it turned into 65 00:02:43,120 --> 00:02:45,720 Speaker 1: one of those higher protein, low car wraps, And I 66 00:02:45,760 --> 00:02:48,320 Speaker 1: just said, observe this happening a few times, and then 67 00:02:48,360 --> 00:02:51,679 Speaker 1: I noticed her having raps sort of with dinner as well, 68 00:02:51,720 --> 00:02:54,120 Speaker 1: so she might be having a Mexican kind of pulled pork, 69 00:02:54,200 --> 00:02:55,480 Speaker 1: and she was having this. 70 00:02:55,560 --> 00:02:56,720 Speaker 3: Low carb rap. 71 00:02:57,360 --> 00:02:59,880 Speaker 1: And what I was finding happening was that she gets 72 00:02:59,880 --> 00:03:03,560 Speaker 1: to about eleven o'clock and she'd be starving, and inevitably 73 00:03:03,600 --> 00:03:05,440 Speaker 1: she'd reach with some chocolate. Because she works some quite 74 00:03:05,480 --> 00:03:07,400 Speaker 1: a high pressure environment. She was having a lot of 75 00:03:07,520 --> 00:03:10,960 Speaker 1: energy type drinks. And I said to her, like, why 76 00:03:11,000 --> 00:03:14,080 Speaker 1: have you started having the wraps, you know, because you 77 00:03:14,160 --> 00:03:17,520 Speaker 1: used to have a multi grain sliced bread or a 78 00:03:17,560 --> 00:03:20,160 Speaker 1: sour dough. She was at a cafe and I said 79 00:03:20,160 --> 00:03:21,440 Speaker 1: to her, why are you having wrapped She said, oh, 80 00:03:21,480 --> 00:03:23,480 Speaker 1: I thought that they were healthier. I thought they were 81 00:03:23,560 --> 00:03:27,120 Speaker 1: lighter options. And I said to her, well, actually, nutritionally, 82 00:03:27,440 --> 00:03:31,240 Speaker 1: contrary to popular belief, a dense whole grain bread or 83 00:03:31,280 --> 00:03:34,720 Speaker 1: a good quality, high fiber whole meal loaf or rye 84 00:03:34,720 --> 00:03:38,480 Speaker 1: loaf is a million times better because you get the 85 00:03:38,560 --> 00:03:42,120 Speaker 1: full factor that comes from that volume. It's far less 86 00:03:42,120 --> 00:03:44,000 Speaker 1: process than a rap. You know, if you think about 87 00:03:44,000 --> 00:03:46,320 Speaker 1: the processing required to actually make a wrap, or even 88 00:03:46,400 --> 00:03:48,120 Speaker 1: take a quick scan of the ingredient list. 89 00:03:48,400 --> 00:03:50,280 Speaker 3: It can be a mile longlyand like you can. 90 00:03:50,160 --> 00:03:52,440 Speaker 1: See that there's attitude, is preservatives, quite a lot of 91 00:03:52,480 --> 00:03:54,920 Speaker 1: sodium added. And I said, you're not getting any of 92 00:03:55,000 --> 00:03:57,840 Speaker 1: the whole grain benefits that come from a dense grain 93 00:03:57,920 --> 00:04:00,320 Speaker 1: based bread. You know, you get vitamin E, you get sink, 94 00:04:00,320 --> 00:04:02,640 Speaker 1: you get a higher amount of fiber. And I said, 95 00:04:02,880 --> 00:04:05,680 Speaker 1: I think that you'll find that if you swap back 96 00:04:05,680 --> 00:04:08,600 Speaker 1: from this wrap, which is also eaten quite quickly, and 97 00:04:08,680 --> 00:04:11,400 Speaker 1: go back to your couple of slices of whole grain bread, 98 00:04:12,080 --> 00:04:13,920 Speaker 1: that you're actually going to be a lot fuller and 99 00:04:13,960 --> 00:04:16,320 Speaker 1: it's going to hold your appetite for the rest of 100 00:04:16,360 --> 00:04:18,760 Speaker 1: the day. And sure enough, within a week or two, 101 00:04:18,920 --> 00:04:20,600 Speaker 1: she'd gone back to having a couple of slices of 102 00:04:20,640 --> 00:04:23,560 Speaker 1: whole grain toast or a multigrain sour dough or ryce 103 00:04:23,560 --> 00:04:25,560 Speaker 1: sour door. If she was at the coffee shop and 104 00:04:25,600 --> 00:04:27,320 Speaker 1: we had no trouble, she was full all the way 105 00:04:27,400 --> 00:04:28,120 Speaker 1: until lunchtime. 106 00:04:28,160 --> 00:04:28,800 Speaker 3: And that happened. 107 00:04:28,839 --> 00:04:32,000 Speaker 1: And I think it's a common misconception that something that's 108 00:04:32,040 --> 00:04:34,760 Speaker 1: sort of perceived is lighter or you know, those wraps 109 00:04:34,760 --> 00:04:38,720 Speaker 1: are often like minis or lower carb in some of them, 110 00:04:39,040 --> 00:04:41,960 Speaker 1: they're certainly not better nutritionally than a dense whole grain 111 00:04:42,080 --> 00:04:44,520 Speaker 1: bread because it offers you the full factor. You're nice 112 00:04:44,520 --> 00:04:46,880 Speaker 1: and satisfied from it. And a trick that I use 113 00:04:46,960 --> 00:04:49,680 Speaker 1: with clients actually if they're scared or worried that they'll 114 00:04:49,680 --> 00:04:51,320 Speaker 1: have a fresh loaf and eat too much of it, 115 00:04:51,360 --> 00:04:53,919 Speaker 1: because let's be honest, if you buy a beautiful loaf 116 00:04:53,920 --> 00:04:56,200 Speaker 1: of beautiful fresh bread, it can be tricky. I said, 117 00:04:56,200 --> 00:04:57,840 Speaker 1: just keep some of it in the freezer. So if 118 00:04:57,839 --> 00:05:00,360 Speaker 1: you're using it for toast, you use get in the 119 00:05:00,400 --> 00:05:02,760 Speaker 1: right amount and you're not necessarily tempted to be having extra. 120 00:05:02,880 --> 00:05:05,159 Speaker 1: But certainly most of my meal plans, the and that 121 00:05:05,160 --> 00:05:07,279 Speaker 1: I would design, would have at least a couple of 122 00:05:07,279 --> 00:05:10,320 Speaker 1: slices of dense whole grain bread, particularly when you can 123 00:05:10,360 --> 00:05:13,040 Speaker 1: get loaves that are really high in things like lindseeed, 124 00:05:13,040 --> 00:05:15,320 Speaker 1: because they are a really rich source of amiga three fat, 125 00:05:15,400 --> 00:05:17,599 Speaker 1: the plant sources, which is important for people following a 126 00:05:17,600 --> 00:05:20,720 Speaker 1: plant based diet or those who don't like tunor and salmon. 127 00:05:21,120 --> 00:05:24,360 Speaker 1: So it's all about the right type of bread, the size, 128 00:05:24,560 --> 00:05:28,080 Speaker 1: and getting one that's dense and nutritional. But certainly, you know, 129 00:05:28,240 --> 00:05:31,280 Speaker 1: process wraps are never a better choice than a good 130 00:05:31,400 --> 00:05:32,400 Speaker 1: quality bread. 131 00:05:33,040 --> 00:05:35,599 Speaker 2: And particularly those low carb ones are really low carb Look, 132 00:05:35,640 --> 00:05:37,640 Speaker 2: some of them are three to five grams and that's it, 133 00:05:37,839 --> 00:05:40,160 Speaker 2: and I think particularly four. I mean, I would say 134 00:05:40,200 --> 00:05:43,320 Speaker 2: this for all healthy adults, especially though those that are 135 00:05:43,360 --> 00:05:45,960 Speaker 2: taller and more active. We actually need and want a 136 00:05:45,960 --> 00:05:48,719 Speaker 2: little bit more carbohydrates in our diet because I think 137 00:05:48,720 --> 00:05:52,480 Speaker 2: people want to really villainize this. Yeah, vodized carbs. 138 00:05:52,520 --> 00:05:55,040 Speaker 1: Yeah, yeah, they want to target individual foods they think 139 00:05:55,040 --> 00:05:57,760 Speaker 1: of the cause. And there's no one food that causes 140 00:05:57,800 --> 00:05:59,920 Speaker 1: weight gain. It's how you have it in what content. 141 00:06:00,720 --> 00:06:03,200 Speaker 1: But certainly, you know, for example, one of those big 142 00:06:03,200 --> 00:06:06,400 Speaker 1: wraps can have up to sixty grams of carbohydrate, whereas 143 00:06:06,440 --> 00:06:08,760 Speaker 1: two small sizes of dense whole grain bread might have 144 00:06:08,880 --> 00:06:11,960 Speaker 1: less than thirty. So it's certainly not high unless you're 145 00:06:12,000 --> 00:06:15,960 Speaker 1: choosing massive slices of turkish and buying it at cafes 146 00:06:15,960 --> 00:06:18,320 Speaker 1: where you're getting those jumbo sizes. But if you're buying 147 00:06:18,320 --> 00:06:21,600 Speaker 1: a good quality loaf that's grain or whole meal, you know, 148 00:06:21,880 --> 00:06:24,040 Speaker 1: can be a really well balanced and you're full, so 149 00:06:24,080 --> 00:06:26,200 Speaker 1: you're not keeping picking and snacking the rest of the day. 150 00:06:26,920 --> 00:06:28,800 Speaker 2: And like you said, some of those massive wraps can 151 00:06:28,839 --> 00:06:30,920 Speaker 2: be sixty grams of carbohydrate and some of those midi 152 00:06:30,960 --> 00:06:33,599 Speaker 2: ones can be just three grams, So there's a huge 153 00:06:33,680 --> 00:06:36,080 Speaker 2: variation between that. But like you and I said, we 154 00:06:36,160 --> 00:06:39,560 Speaker 2: really favor the ones that have the nutritional density and 155 00:06:39,720 --> 00:06:42,320 Speaker 2: availability of different types of nutrients in them as well, 156 00:06:42,360 --> 00:06:44,599 Speaker 2: because yes, we want carbs, we want them for energy, 157 00:06:44,680 --> 00:06:46,479 Speaker 2: we want them for mood, we want them for gut 158 00:06:46,480 --> 00:06:48,920 Speaker 2: health diversity as well. And you're not going to get 159 00:06:48,920 --> 00:06:51,800 Speaker 2: those plants or those fiber points out of something like 160 00:06:51,839 --> 00:06:54,159 Speaker 2: a process wrap or even a slice of white bread, 161 00:06:54,279 --> 00:06:56,040 Speaker 2: as you know, you're really going to go for that 162 00:06:56,720 --> 00:06:59,440 Speaker 2: visible grain in the wrap. So the type of bread 163 00:06:59,440 --> 00:07:02,000 Speaker 2: matters comes to your overall health, and even if your 164 00:07:02,000 --> 00:07:04,440 Speaker 2: goals are fat loss, what you put on your bread 165 00:07:04,520 --> 00:07:06,200 Speaker 2: also matters as well. If you're going to have two 166 00:07:06,200 --> 00:07:08,840 Speaker 2: slices of white bread with a veggimine and butter, it's 167 00:07:08,880 --> 00:07:10,680 Speaker 2: really not going to cut it. You're gonna be hungry 168 00:07:10,680 --> 00:07:12,800 Speaker 2: in our lady, your blood sugar lovers looking a spike. 169 00:07:12,880 --> 00:07:14,560 Speaker 2: It's not going to end very well. But if you 170 00:07:14,600 --> 00:07:17,240 Speaker 2: have two slices of a grainy, dense type of bread, 171 00:07:17,400 --> 00:07:19,400 Speaker 2: put a bit of protein on there adds some salad 172 00:07:19,480 --> 00:07:21,600 Speaker 2: or vegetables, put a little bit of healthy fat likes 173 00:07:21,600 --> 00:07:23,640 Speaker 2: in the avocado, or a little bit of hummus or 174 00:07:23,680 --> 00:07:26,520 Speaker 2: something like that on there. It's a much better, you know, 175 00:07:26,600 --> 00:07:28,800 Speaker 2: option for lunch or even dinner if you want to, 176 00:07:29,080 --> 00:07:31,160 Speaker 2: and you know, much more balance when it comes to 177 00:07:31,160 --> 00:07:33,600 Speaker 2: the different types of macro and micronutrients as well. So 178 00:07:33,640 --> 00:07:35,720 Speaker 2: it's not to say that we have to say bread's 179 00:07:35,720 --> 00:07:38,400 Speaker 2: bad or bread's good. It's within the context and it 180 00:07:38,720 --> 00:07:40,840 Speaker 2: really depends on everything else you eat in a day. 181 00:07:40,880 --> 00:07:42,640 Speaker 2: If you just want to occasionally have a bit of 182 00:07:42,680 --> 00:07:45,480 Speaker 2: peeb on toast like I do very occasionally, that's fine, 183 00:07:45,520 --> 00:07:47,600 Speaker 2: but it can't be a regular inclusion. You can't be 184 00:07:47,640 --> 00:07:50,000 Speaker 2: having spread on white bread for breakfast every day. You 185 00:07:50,040 --> 00:07:52,960 Speaker 2: can't be having just a sandwich with cheese and ham, 186 00:07:53,280 --> 00:07:54,960 Speaker 2: you know, for lunch every single day, because it's not 187 00:07:55,000 --> 00:07:56,720 Speaker 2: going to end well from a health perspective. So you 188 00:07:56,760 --> 00:07:59,080 Speaker 2: have to consider what you're actually putting on the bread, 189 00:07:59,320 --> 00:08:01,680 Speaker 2: the type of bread, and the amount you're having as well. 190 00:08:01,680 --> 00:08:04,240 Speaker 2: If you're having four slices of bread for breakfast, two 191 00:08:04,280 --> 00:08:06,280 Speaker 2: to four slices of bread for lunch, then more bread 192 00:08:06,280 --> 00:08:09,160 Speaker 2: for dinner, you're probably overdoing it from a bread perspective. 193 00:08:09,280 --> 00:08:10,880 Speaker 2: But if you're just having a couple of slices of 194 00:08:10,920 --> 00:08:13,239 Speaker 2: good quality bread and you're loading it up with protein 195 00:08:13,280 --> 00:08:16,000 Speaker 2: and salad once a day, there's absolutely nothing wrong with 196 00:08:16,000 --> 00:08:18,000 Speaker 2: that from a health or a fat loss perspective. 197 00:08:18,320 --> 00:08:20,360 Speaker 1: Here, I would say a common question is also how 198 00:08:20,360 --> 00:08:22,680 Speaker 1: many pieces of bread a day can I have? And 199 00:08:22,720 --> 00:08:24,960 Speaker 1: I would estimate, depending on the size of my client 200 00:08:24,960 --> 00:08:27,040 Speaker 1: and how active it would be, between two and four, 201 00:08:27,360 --> 00:08:29,120 Speaker 1: and it would differ though, Leanne, you know this is 202 00:08:29,120 --> 00:08:31,760 Speaker 1: something I'm always trying to encourage my female clients to consider. 203 00:08:32,080 --> 00:08:33,600 Speaker 1: Some days, when you wake up and having an egg 204 00:08:33,640 --> 00:08:35,640 Speaker 1: for breakfast, you may be extra hungry and need two 205 00:08:35,720 --> 00:08:38,280 Speaker 1: slices of toast, but every single day should be different. 206 00:08:38,360 --> 00:08:40,040 Speaker 1: Some days you may just need one and the same 207 00:08:40,040 --> 00:08:43,000 Speaker 1: for lunch if you're starving, have a toasted sandwich and 208 00:08:43,040 --> 00:08:44,760 Speaker 1: a bowl of soup. But if you're not so hungry, 209 00:08:45,080 --> 00:08:47,240 Speaker 1: have a large shallow with just one slice. So it's 210 00:08:47,280 --> 00:08:50,160 Speaker 1: not a one size fits all every day model. But 211 00:08:50,320 --> 00:08:53,280 Speaker 1: on average, my small females probably two slices of dense 212 00:08:53,280 --> 00:08:56,480 Speaker 1: whole grain bread, up to perhaps four. But I think 213 00:08:56,520 --> 00:08:59,120 Speaker 1: it's that full factor as well that comes or even 214 00:08:59,160 --> 00:09:02,400 Speaker 1: psychologically knowing that you've had something satisfying and feeling. Whereas 215 00:09:02,440 --> 00:09:05,000 Speaker 1: what I notice is when we start to play some 216 00:09:05,040 --> 00:09:08,040 Speaker 1: of those core ingredients, like for example, substituting in a 217 00:09:08,080 --> 00:09:11,160 Speaker 1: wrap and thinking and it's healthier, or a substituting a 218 00:09:11,200 --> 00:09:13,400 Speaker 1: low car rap is that people just end up eating 219 00:09:13,440 --> 00:09:15,520 Speaker 1: more of them. So I have clients who'll then have 220 00:09:15,600 --> 00:09:18,120 Speaker 1: them with dinner and the calories remain and there's still 221 00:09:18,160 --> 00:09:21,240 Speaker 1: a highly processed food. So just because it might claim 222 00:09:21,280 --> 00:09:24,240 Speaker 1: to be lower car or lighter doesn't mean that it's 223 00:09:24,280 --> 00:09:26,679 Speaker 1: better overall when it comes to calorie balance. So I 224 00:09:26,720 --> 00:09:29,400 Speaker 1: say leave the food as it should be and focus 225 00:09:29,440 --> 00:09:32,120 Speaker 1: on a good quality bread in the portions that you enjoy, 226 00:09:32,520 --> 00:09:35,320 Speaker 1: feel satisfied and not deprived, so you don't compensate later 227 00:09:35,320 --> 00:09:37,040 Speaker 1: and give yourself a treat because you think you haven't 228 00:09:37,040 --> 00:09:39,640 Speaker 1: eaten much bread today so you can overeat later. But 229 00:09:39,920 --> 00:09:41,720 Speaker 1: as we said, the most important thing for me is 230 00:09:41,760 --> 00:09:44,400 Speaker 1: the type and just watching the size of the slice, 231 00:09:44,440 --> 00:09:47,800 Speaker 1: because particularly at cafes and pre made sandwiches, you tend 232 00:09:47,880 --> 00:09:49,600 Speaker 1: to just get bigger and bigger, and that's more of 233 00:09:49,600 --> 00:09:52,240 Speaker 1: the issue rather than the bread itself. You know that 234 00:09:52,240 --> 00:09:55,160 Speaker 1: can be a really good source of important nutrients for women. 235 00:09:55,920 --> 00:09:57,679 Speaker 2: Absolutely, So we are big at bread fans at the 236 00:09:57,760 --> 00:10:00,200 Speaker 2: nutrition catchulst the thumbs up from us if you got 237 00:10:00,240 --> 00:10:03,160 Speaker 2: a good quality, dense one with visible whole grains in there. 238 00:10:03,679 --> 00:10:05,559 Speaker 2: All right, So is it moving on to our favorite 239 00:10:05,559 --> 00:10:07,360 Speaker 2: product review section of the week. And I might say 240 00:10:07,360 --> 00:10:09,280 Speaker 2: this is one of my most popular sections because we 241 00:10:09,360 --> 00:10:11,840 Speaker 2: really do like to find some new and exciting products 242 00:10:11,840 --> 00:10:13,600 Speaker 2: for our listeners. And we know a lot of our 243 00:10:13,640 --> 00:10:16,839 Speaker 2: listeners have sensitive tummies or a bit of digestive concerns, 244 00:10:16,880 --> 00:10:20,000 Speaker 2: so we're really excited today to review the new quinoa 245 00:10:20,160 --> 00:10:25,080 Speaker 2: and linseed lo fou loaf. So LOFO stands for fancy 246 00:10:25,160 --> 00:10:27,199 Speaker 2: term for low fodmap. Now, I think a lot of 247 00:10:27,240 --> 00:10:30,000 Speaker 2: people out there have heard of the term fodmap, but 248 00:10:30,040 --> 00:10:32,480 Speaker 2: they're probably not really familiar with what it is unless 249 00:10:32,480 --> 00:10:35,360 Speaker 2: I've actually gone through a low fodmap diet themselves. So 250 00:10:35,800 --> 00:10:40,680 Speaker 2: fodmap stands for for mental oligosacharides, die sacrized monopsacharides and pollios. 251 00:10:41,000 --> 00:10:44,680 Speaker 2: It's a fancy way of describing for menable carbohydrates that 252 00:10:45,280 --> 00:10:48,360 Speaker 2: may give some people with sensitive tummies a little bit 253 00:10:48,400 --> 00:10:52,719 Speaker 2: more discomfort than other people without sensitive tummy. So a 254 00:10:52,760 --> 00:10:54,840 Speaker 2: low FORODMAP diet is something that you might do with 255 00:10:54,840 --> 00:10:58,520 Speaker 2: a dietician for a selected period of time, generally about 256 00:10:58,559 --> 00:11:00,560 Speaker 2: six to twelve weeks. It is not diet that you 257 00:11:00,600 --> 00:11:02,720 Speaker 2: want to do forever. It's not a diet in the 258 00:11:02,760 --> 00:11:05,240 Speaker 2: sense that you're trying to lose weight. What you're trying 259 00:11:05,280 --> 00:11:08,199 Speaker 2: to do is identify if there's any of these rapidly 260 00:11:08,240 --> 00:11:11,480 Speaker 2: fermentable carbohydrates that might cause you some issues or gut 261 00:11:11,520 --> 00:11:13,400 Speaker 2: to stress, put it that way. Then you sort of 262 00:11:13,440 --> 00:11:15,240 Speaker 2: take them out for a period of time, then you 263 00:11:15,320 --> 00:11:17,440 Speaker 2: reintroduce them and you can kind of figure out what 264 00:11:17,480 --> 00:11:19,560 Speaker 2: your tolerance level is. So if you're a little bit 265 00:11:19,559 --> 00:11:22,360 Speaker 2: sensitive to bread, perhaps you can't eat two slices, but 266 00:11:22,440 --> 00:11:25,160 Speaker 2: one slice might be okay. When it comes to foods 267 00:11:25,160 --> 00:11:28,720 Speaker 2: being low FORDBAB, they're generally very well tolerated by the 268 00:11:28,760 --> 00:11:31,280 Speaker 2: majority of the population what they are in my experience 269 00:11:31,320 --> 00:11:33,400 Speaker 2: working with a lot of these clients. So it's a 270 00:11:33,440 --> 00:11:37,600 Speaker 2: loaf that Brumbies have specifically developed four people with sensitive tummies, 271 00:11:37,800 --> 00:11:39,800 Speaker 2: and really it's got some great gut health benefits in 272 00:11:39,840 --> 00:11:40,400 Speaker 2: there as well. 273 00:11:40,520 --> 00:11:41,400 Speaker 3: So it's got. 274 00:11:41,320 --> 00:11:44,160 Speaker 2: Kinwar and lindsays, which where big fans of In terms 275 00:11:44,200 --> 00:11:46,600 Speaker 2: of Kinwa's a wonderful grain. It's a little bit higher 276 00:11:46,640 --> 00:11:48,800 Speaker 2: in protein than some of the other grains, and lindsays, 277 00:11:48,840 --> 00:11:51,080 Speaker 2: as you know, Susie and I love because they're really 278 00:11:51,080 --> 00:11:54,200 Speaker 2: great types of healthy vats with a wonderful fat profile 279 00:11:54,240 --> 00:11:57,280 Speaker 2: as well. So this loaf is crungy, it tastes really great, 280 00:11:57,320 --> 00:11:59,880 Speaker 2: and it's super versatile. The entire family can eat it. 281 00:12:00,080 --> 00:12:01,640 Speaker 2: You don't just have to have it if you're on 282 00:12:01,640 --> 00:12:03,480 Speaker 2: a loaf on map diet. Anyone can have it. It's 283 00:12:03,480 --> 00:12:06,120 Speaker 2: completely safe for everybody to have, but it will really 284 00:12:06,200 --> 00:12:09,040 Speaker 2: serve those people with sensitive tummies. So looking at the 285 00:12:09,160 --> 00:12:12,240 Speaker 2: ingredient list, SUSI, we start by having the first ingredient 286 00:12:12,320 --> 00:12:14,920 Speaker 2: is wheat flour only thirty nine percent. So a lot 287 00:12:14,960 --> 00:12:18,079 Speaker 2: of loaves out there are based predominantly on wheat flour, 288 00:12:18,160 --> 00:12:20,160 Speaker 2: and we do something that gives a lot of people, 289 00:12:20,480 --> 00:12:22,959 Speaker 2: you know, bloating issues and issues with their digestion. So 290 00:12:23,000 --> 00:12:24,960 Speaker 2: I like that they've lowered the amount of wheat in 291 00:12:25,000 --> 00:12:27,080 Speaker 2: the loaf, and then they've added some vitamins in their 292 00:12:27,120 --> 00:12:29,800 Speaker 2: thymone and folic acid, which we know there is a 293 00:12:29,800 --> 00:12:32,600 Speaker 2: little bit of food fortification, particularly with things like breads 294 00:12:32,600 --> 00:12:35,200 Speaker 2: and grains, because a lot of Astorians aren't getting enough 295 00:12:35,280 --> 00:12:37,720 Speaker 2: of things like thymone and folic acid. So the wheat 296 00:12:37,720 --> 00:12:40,880 Speaker 2: flower's been fortified. It's also got water as a second ingredient, 297 00:12:41,080 --> 00:12:45,920 Speaker 2: followed by kinwar sixteen percent, lindsayed at fourteen percent, rye 298 00:12:46,000 --> 00:12:48,680 Speaker 2: meal at six percent, a little bit of wheat gluten 299 00:12:48,679 --> 00:12:51,400 Speaker 2: in there at three point five percent, sunflowers these at 300 00:12:51,400 --> 00:12:55,280 Speaker 2: two point five percent, some ys, some idized salt, canola oil, 301 00:12:55,720 --> 00:12:57,920 Speaker 2: and just a little bit of enzymes in their amlase 302 00:12:57,960 --> 00:13:01,040 Speaker 2: as well. So a really wonderful lows based on whole 303 00:13:01,080 --> 00:13:04,319 Speaker 2: food ingredients which we absolutely love, and a really nice 304 00:13:04,400 --> 00:13:07,840 Speaker 2: blend of different type of carbohydrates and fats to make 305 00:13:07,920 --> 00:13:10,480 Speaker 2: up this loaf as well. So I'm loving the ingredient list. 306 00:13:10,520 --> 00:13:10,840 Speaker 3: SUSI. 307 00:13:11,160 --> 00:13:14,160 Speaker 2: Obviously it's not appropriate sadly for our friends with Celiac 308 00:13:14,200 --> 00:13:16,880 Speaker 2: disease because it does contain wheat and rye, but it 309 00:13:16,920 --> 00:13:19,679 Speaker 2: also contains soybeans, so people with the soy allergy need 310 00:13:19,720 --> 00:13:22,559 Speaker 2: to be careful, and it may also contain sesame seeds. 311 00:13:22,600 --> 00:13:26,160 Speaker 2: It's processed in a factory that also contains sesame seeds, 312 00:13:26,160 --> 00:13:28,360 Speaker 2: so that's sort of the allergens of the loaf, and 313 00:13:28,400 --> 00:13:31,560 Speaker 2: then looking at it nutritionally per serving, which a serving 314 00:13:31,640 --> 00:13:34,840 Speaker 2: size would be two slices, so roughly about sixty five grams. 315 00:13:35,040 --> 00:13:38,080 Speaker 2: We've got eight hundred and ninety killer jeels, roughly about 316 00:13:38,080 --> 00:13:41,160 Speaker 2: two hundred and ten calories, eight point four grams of 317 00:13:41,200 --> 00:13:44,280 Speaker 2: protein for the two slices, six grams of good quality 318 00:13:44,320 --> 00:13:48,040 Speaker 2: healthy fats, thirty grams of carbohydrate, which is a really 319 00:13:48,080 --> 00:13:52,040 Speaker 2: wonderful amount for the average healthy person moving because that's 320 00:13:52,080 --> 00:13:54,320 Speaker 2: about the equivalent of two slices of bread, about thirty 321 00:13:54,360 --> 00:13:56,959 Speaker 2: grams of carbohydrate. We've got one point four grams of 322 00:13:57,040 --> 00:13:59,400 Speaker 2: naturally occurring sugars, which is very normal in a bread, 323 00:14:00,160 --> 00:14:03,000 Speaker 2: seven grams of dietary fiber, which is amazing. A lot 324 00:14:03,040 --> 00:14:05,000 Speaker 2: of times people are looking at these breads with ten 325 00:14:05,160 --> 00:14:07,960 Speaker 2: fifteen grams, but the type of fiber that they're adding 326 00:14:08,040 --> 00:14:10,280 Speaker 2: in there can actually cause people, like it's so much 327 00:14:10,360 --> 00:14:12,679 Speaker 2: that it can actually cause people more distressed from a 328 00:14:12,720 --> 00:14:15,600 Speaker 2: gut health perspective, then you know, actually add improvements in. 329 00:14:15,720 --> 00:14:18,080 Speaker 2: So sometimes I'm not a huge fan of whacking in 330 00:14:18,240 --> 00:14:20,840 Speaker 2: huge amounts of dietary fiber, but I do like four 331 00:14:20,880 --> 00:14:23,200 Speaker 2: point seven grams for two slices is a really nice 332 00:14:23,240 --> 00:14:26,000 Speaker 2: amount of good quality dietary fiber f our gut bugs. 333 00:14:26,240 --> 00:14:29,280 Speaker 2: And then sodium is two ninety three milligrams for the 334 00:14:29,400 --> 00:14:33,440 Speaker 2: serve as well, So I think nutritionally, Susie, it's really strong. 335 00:14:33,480 --> 00:14:35,440 Speaker 2: It packs of punch, it's really good as well. As 336 00:14:35,480 --> 00:14:37,440 Speaker 2: I said, I've used it as a toast space loaf 337 00:14:37,600 --> 00:14:40,240 Speaker 2: and I'll definitely be recommending it for my clients as well, 338 00:14:40,280 --> 00:14:43,120 Speaker 2: particularly those with more sensitive tummies. What do you think? 339 00:14:43,600 --> 00:14:45,440 Speaker 1: I think it's a standout because when you have a 340 00:14:45,440 --> 00:14:48,440 Speaker 1: look at the overall seed quality or quantity, so linseeed 341 00:14:48,480 --> 00:14:51,600 Speaker 1: fourteen percent, along with sunflower seeds two point five, that 342 00:14:51,760 --> 00:14:55,320 Speaker 1: means that almost a twenty percent of that loaf is 343 00:14:55,360 --> 00:14:58,040 Speaker 1: coming from seeds. And the beautiful thing about seeds is 344 00:14:58,080 --> 00:15:01,440 Speaker 1: that they've got really high propor of the plant's form 345 00:15:01,520 --> 00:15:04,240 Speaker 1: of a Mega three fat, which is so important in 346 00:15:04,280 --> 00:15:07,360 Speaker 1: all of our diets as a natural anti inflammatory, and 347 00:15:07,560 --> 00:15:09,640 Speaker 1: very few of us get anywhere near that recommended daily 348 00:15:09,680 --> 00:15:12,120 Speaker 1: intake unless we're eating fish each day. So for anyone 349 00:15:12,160 --> 00:15:15,320 Speaker 1: who doesn't enjoy fish, or certainly on other days where 350 00:15:15,360 --> 00:15:16,360 Speaker 1: you know you're not having it. 351 00:15:16,840 --> 00:15:17,800 Speaker 3: Having a good. 352 00:15:17,680 --> 00:15:20,560 Speaker 1: Quality bread with some seeds in it is a very 353 00:15:20,600 --> 00:15:22,880 Speaker 1: strong way to increase your intake of those good fats, 354 00:15:22,880 --> 00:15:24,680 Speaker 1: and you can see that from the amount of fat 355 00:15:24,680 --> 00:15:27,560 Speaker 1: in the bread. You know, almost five of it, I 356 00:15:27,680 --> 00:15:30,320 Speaker 1: would say, is coming from those really good long chain 357 00:15:30,400 --> 00:15:32,960 Speaker 1: fats which we get from so few other foods. So 358 00:15:33,520 --> 00:15:35,960 Speaker 1: nutritionally it ticks all of the boxes I look for, 359 00:15:36,000 --> 00:15:40,400 Speaker 1: which is about you know, thirty grams of carbohydrate purchase slices, 360 00:15:40,440 --> 00:15:43,400 Speaker 1: almost ten grams of protein, a massive almost five grams 361 00:15:43,440 --> 00:15:45,960 Speaker 1: of dietary fiber or for just two hundred calories, and 362 00:15:45,960 --> 00:15:48,360 Speaker 1: the sodium's actually quite low on it for a loaf 363 00:15:48,480 --> 00:15:51,640 Speaker 1: of sliced bread. So big thumbs up from me for 364 00:15:51,680 --> 00:15:54,480 Speaker 1: people who are looking for lower FORODMAT products. Sure, but 365 00:15:54,480 --> 00:15:57,080 Speaker 1: I would absolutely use this with all my clients as 366 00:15:57,120 --> 00:15:59,440 Speaker 1: a very strong bread choice to tick the box on 367 00:15:59,440 --> 00:16:01,760 Speaker 1: those ascents fats as well and create a very feeling, 368 00:16:01,800 --> 00:16:02,720 Speaker 1: satisfying loaf. 369 00:16:02,840 --> 00:16:05,320 Speaker 3: So great product. I really like it. 370 00:16:06,080 --> 00:16:08,080 Speaker 2: And I will say, just being a dietician who works 371 00:16:08,080 --> 00:16:10,680 Speaker 2: within this gut health and digestive space, I do see 372 00:16:10,680 --> 00:16:13,080 Speaker 2: a lot of clients with I guess digestive issues such 373 00:16:13,080 --> 00:16:14,960 Speaker 2: as bloating, and a lot of my clients will say, 374 00:16:15,040 --> 00:16:17,840 Speaker 2: I can't eat bread, I can't eat pasta. Now, traditional 375 00:16:18,080 --> 00:16:20,280 Speaker 2: you know, white bread and pasta, or even whole meal 376 00:16:20,320 --> 00:16:22,680 Speaker 2: or whole grain bread and pasta has a really high 377 00:16:22,720 --> 00:16:25,120 Speaker 2: amount of wheat. So it's not so much the bread 378 00:16:25,200 --> 00:16:27,120 Speaker 2: or the gluten, which a lot of people think it's 379 00:16:27,120 --> 00:16:29,400 Speaker 2: a gluten I can't eat, But most people it's just 380 00:16:29,440 --> 00:16:31,840 Speaker 2: a little bit of a wheat intolerance. And most breads are, 381 00:16:32,040 --> 00:16:34,160 Speaker 2: you know, really really high amounts of wheat. So I 382 00:16:34,200 --> 00:16:36,480 Speaker 2: really like that this loaf is only thirty nine percent 383 00:16:36,520 --> 00:16:39,280 Speaker 2: wheat flour, followed by you know, a really strong amount 384 00:16:39,320 --> 00:16:42,000 Speaker 2: of kinoa and then lint seeds and that beautiful healthy 385 00:16:42,040 --> 00:16:45,200 Speaker 2: fat mix from seeds that you mentioned. So just lowering 386 00:16:45,240 --> 00:16:47,840 Speaker 2: the amount of wheat can work wanders for people with 387 00:16:48,000 --> 00:16:50,560 Speaker 2: sensitive tummies. You might think, oh, I can never eat bread, 388 00:16:50,760 --> 00:16:52,920 Speaker 2: but this looathe I would probably recommend that a lot 389 00:16:52,920 --> 00:16:55,640 Speaker 2: of people with sensitive tummies go and try because it 390 00:16:55,680 --> 00:16:58,000 Speaker 2: has a lot lower amount of wheat. And that's the 391 00:16:58,040 --> 00:17:00,960 Speaker 2: thing with intolerances. I'm like an alley with an allergy. 392 00:17:01,040 --> 00:17:03,040 Speaker 2: You can't have any of that food. And I think 393 00:17:03,080 --> 00:17:05,399 Speaker 2: a lot of people think that, oh I'm intolerant to bread, 394 00:17:05,440 --> 00:17:07,960 Speaker 2: I can't have it at all. It's about your own 395 00:17:08,040 --> 00:17:11,119 Speaker 2: personal tolerance level. So you most people can tolerate some, 396 00:17:11,560 --> 00:17:13,840 Speaker 2: but it's like what level and how much and what 397 00:17:13,960 --> 00:17:16,680 Speaker 2: type of quality are you having. So I would say 398 00:17:16,680 --> 00:17:19,560 Speaker 2: that even people with really sensitive tummies. Obviously I'm not 399 00:17:19,560 --> 00:17:21,920 Speaker 2: talking about Celiac disease here, I'm talking about just those 400 00:17:22,000 --> 00:17:25,520 Speaker 2: with wheat intolerances, would happily, probably in my experience, be 401 00:17:25,560 --> 00:17:27,920 Speaker 2: able to tolerate at least one size, if not two 402 00:17:27,960 --> 00:17:29,679 Speaker 2: of this. So i'd really give it a little bit 403 00:17:29,680 --> 00:17:33,040 Speaker 2: of experimenting. If you've struggled with normal types of bread 404 00:17:33,040 --> 00:17:34,879 Speaker 2: in the past, this one, I think due to a 405 00:17:35,000 --> 00:17:37,840 Speaker 2: significantly lower amount of wheat flour in it, I think 406 00:17:37,880 --> 00:17:40,719 Speaker 2: you'll actually find that it's a better loaf for you 407 00:17:40,920 --> 00:17:42,280 Speaker 2: from a digestive perspective. 408 00:17:42,600 --> 00:17:46,040 Speaker 1: Great information, all right, So to finish off our motivational 409 00:17:46,080 --> 00:17:49,560 Speaker 1: Wednesday episode, we're going to feature a brand new recipe. 410 00:17:49,640 --> 00:17:51,800 Speaker 1: And I think one of the things working with clients 411 00:17:51,840 --> 00:17:54,920 Speaker 1: on their plans and is that I find clients and 412 00:17:55,160 --> 00:17:57,800 Speaker 1: members of the public following for content on social media 413 00:17:57,840 --> 00:18:00,199 Speaker 1: are just always looking for something new, and I think 414 00:18:00,240 --> 00:18:02,840 Speaker 1: the beautiful thing about this recipe that we've designed today 415 00:18:03,200 --> 00:18:07,199 Speaker 1: using the Brumbies new high mega protein loaf is that 416 00:18:07,240 --> 00:18:09,359 Speaker 1: it's a recipe we've never done before. I certainly have 417 00:18:09,440 --> 00:18:12,040 Speaker 1: never done a French toast recipe ever, so I know 418 00:18:12,080 --> 00:18:13,679 Speaker 1: a lot of people will be listening thinking, oh, I 419 00:18:13,720 --> 00:18:16,560 Speaker 1: really would enjoy a change with my routine breakfast of 420 00:18:16,600 --> 00:18:20,440 Speaker 1: eggs or my routine breakfast of granola and high protein yogurt. 421 00:18:20,680 --> 00:18:25,280 Speaker 1: So we're calling it our high protein French toast. And 422 00:18:25,320 --> 00:18:27,600 Speaker 1: it makes two slices, so it could be one serve 423 00:18:27,760 --> 00:18:29,800 Speaker 1: or it could be two, depending on your level of hunger. 424 00:18:30,240 --> 00:18:34,000 Speaker 1: So it's featuring two slices of the Brumbies Mega protein toast. 425 00:18:34,000 --> 00:18:36,600 Speaker 1: So this is a very special product which has been 426 00:18:36,640 --> 00:18:39,800 Speaker 1: formulated for people who perhaps have higher protein requirements or 427 00:18:39,800 --> 00:18:42,520 Speaker 1: are looking for a more filling bread and just nutritionally 428 00:18:42,720 --> 00:18:45,520 Speaker 1: quite dense. It's got three hundred calories per two slices, 429 00:18:45,600 --> 00:18:48,760 Speaker 1: it's got over twelve grams of protein, it's very rich 430 00:18:48,800 --> 00:18:51,000 Speaker 1: in good fats. It's got twenty eight point six grams 431 00:18:51,000 --> 00:18:55,080 Speaker 1: of carbohydrates which is relatively controlled, and a massively and 432 00:18:55,400 --> 00:18:58,600 Speaker 1: seven point four grams of dietary fiber because again when 433 00:18:58,640 --> 00:19:00,960 Speaker 1: we look at that ingredient list, a heavy whole meal 434 00:19:01,000 --> 00:19:04,600 Speaker 1: flour based along with loads of sunflower seeds, grain sixty 435 00:19:04,640 --> 00:19:08,240 Speaker 1: five percent within that grain mix, kibbled wheat, kibbled rye, 436 00:19:08,240 --> 00:19:11,360 Speaker 1: wheat flakes, linseed seeds. So just again a really nutrient 437 00:19:11,440 --> 00:19:14,160 Speaker 1: dense loaf which is bumping up the protein by using 438 00:19:14,160 --> 00:19:17,240 Speaker 1: those seeds and whole grains, which helps to increase the protein, 439 00:19:17,280 --> 00:19:19,520 Speaker 1: increase the good fat, and then bring down the carbohydrate 440 00:19:19,560 --> 00:19:22,000 Speaker 1: a little bit. So another fantastic product that you can 441 00:19:22,000 --> 00:19:23,879 Speaker 1: seek out to bump up your protein in take of 442 00:19:23,880 --> 00:19:26,359 Speaker 1: your breakfast. You can then combine that with one egg 443 00:19:26,600 --> 00:19:29,400 Speaker 1: along with two egg whites to whist together and give 444 00:19:29,440 --> 00:19:32,919 Speaker 1: that nice dipping sauce four tablespoons of milk you can 445 00:19:33,000 --> 00:19:36,280 Speaker 1: use whichever milk you have a preference for. Another little addition, 446 00:19:36,320 --> 00:19:40,080 Speaker 1: if you enjoy peanut butter, is add some a tablespoon 447 00:19:40,119 --> 00:19:42,439 Speaker 1: of the peanut butter powder that you can find in supermarkets, 448 00:19:42,480 --> 00:19:45,159 Speaker 1: which will again help to increase the protein. Or you 449 00:19:45,160 --> 00:19:47,280 Speaker 1: could also use a protein powder if you like, just 450 00:19:47,320 --> 00:19:49,679 Speaker 1: to change the flavor around, and then have on the 451 00:19:49,720 --> 00:19:52,359 Speaker 1: side some toppings some recotder berry, cinnamum, so all you 452 00:19:52,400 --> 00:19:55,160 Speaker 1: need to do incredibly simple in a mixing bowl. Wish 453 00:19:55,200 --> 00:19:57,480 Speaker 1: to gather those ingredients, so the egg, the egg whites, 454 00:19:57,520 --> 00:19:58,560 Speaker 1: the milk and perhaps. 455 00:19:58,359 --> 00:19:59,320 Speaker 3: The peanut butter powder. 456 00:19:59,400 --> 00:20:02,920 Speaker 1: Leave out your a high protein loaf, and then dip 457 00:20:02,960 --> 00:20:06,360 Speaker 1: each of the bread slices into the mixture well covering, 458 00:20:06,400 --> 00:20:07,360 Speaker 1: and then in a non. 459 00:20:07,280 --> 00:20:09,480 Speaker 3: Stick saucepan, heat it up. 460 00:20:09,760 --> 00:20:12,159 Speaker 1: Once it's hot, I'd probably add a little bit of 461 00:20:12,480 --> 00:20:14,280 Speaker 1: oil onto the pan, just to tiny bit so it 462 00:20:14,280 --> 00:20:16,679 Speaker 1: doesn't stick. Once it's hot, add the two slices of 463 00:20:16,680 --> 00:20:18,359 Speaker 1: bread and cooked for it just a couple of minutes, 464 00:20:18,400 --> 00:20:21,879 Speaker 1: flipping halfway into they're brown. And then once they're cooked 465 00:20:21,920 --> 00:20:23,760 Speaker 1: through a nice and beautiful and warm and brown, you 466 00:20:23,760 --> 00:20:26,280 Speaker 1: can top it with some ricotta berries, maybe some cinnamon, 467 00:20:26,760 --> 00:20:30,720 Speaker 1: and it would be a delicious high protein breakfast using 468 00:20:30,760 --> 00:20:32,919 Speaker 1: the Brumbies mega protein toast. 469 00:20:33,080 --> 00:20:34,200 Speaker 3: So it would suit. 470 00:20:33,960 --> 00:20:36,359 Speaker 1: Many of my clients and active people, particularly if you're 471 00:20:36,359 --> 00:20:38,800 Speaker 1: wanting slightly different recipe on the weekend, just to mix 472 00:20:38,800 --> 00:20:41,040 Speaker 1: things up a little bit and would be very delicious. 473 00:20:41,040 --> 00:20:42,680 Speaker 3: I would imagine end well. 474 00:20:42,880 --> 00:20:44,800 Speaker 2: I'm a big fan of French toasts and it just 475 00:20:44,800 --> 00:20:47,200 Speaker 2: brings me back to when we were doing introducing different 476 00:20:47,240 --> 00:20:49,840 Speaker 2: types of foods and allergens and solids with mea when 477 00:20:49,840 --> 00:20:52,120 Speaker 2: she was a little bubb maybe around six or seven months, 478 00:20:52,160 --> 00:20:54,000 Speaker 2: she sort of did scrambled eggs so well. Then she 479 00:20:54,040 --> 00:20:56,479 Speaker 2: went right off eggs and I was like, just due 480 00:20:56,520 --> 00:20:58,640 Speaker 2: to her she's got nut allergies, and the algies said 481 00:20:58,680 --> 00:21:00,560 Speaker 2: to me, it's really important that we keep all of 482 00:21:00,560 --> 00:21:02,639 Speaker 2: the other allergies in her diet that she can have, 483 00:21:02,920 --> 00:21:05,359 Speaker 2: So keep going eggs, keep doing fish, keep doing milk. 484 00:21:05,560 --> 00:21:08,000 Speaker 2: And the little bugger she just wouldn't have eggs. We'll 485 00:21:08,080 --> 00:21:09,760 Speaker 2: just throw them uf her tray every time. And I 486 00:21:09,800 --> 00:21:10,960 Speaker 2: was like, oh, what am I going to do? 487 00:21:11,000 --> 00:21:11,040 Speaker 3: That? 488 00:21:11,080 --> 00:21:12,919 Speaker 2: Allergist said, she has to have eggs at least a 489 00:21:12,920 --> 00:21:14,879 Speaker 2: couple of times a week. So I started making her 490 00:21:14,960 --> 00:21:17,800 Speaker 2: French toast and she loved it, and we still have it, 491 00:21:17,880 --> 00:21:20,080 Speaker 2: you know, regularly on Sundays ever since. Like it's such 492 00:21:20,119 --> 00:21:23,080 Speaker 2: a nutritious way to get some good quality protein into 493 00:21:23,119 --> 00:21:26,199 Speaker 2: a kidding's diets. And this new megaprotein loaf again, I 494 00:21:26,400 --> 00:21:28,919 Speaker 2: love the mix of nutritionals in here, Like look at 495 00:21:28,960 --> 00:21:34,560 Speaker 2: the ingredient list homeoflowers, sunflower seeds, grains, kilt, kibbled rye, wheat, flakes, 496 00:21:34,720 --> 00:21:37,640 Speaker 2: We've got linseeds, we've got oats, we've got poppy seeds, 497 00:21:37,640 --> 00:21:40,720 Speaker 2: we've got sesame seeds and pumpkin kernels like such a 498 00:21:41,200 --> 00:21:43,679 Speaker 2: just a great strong nutritional panel when it comes to 499 00:21:43,760 --> 00:21:46,040 Speaker 2: different types of ingredients and it's going to be positively 500 00:21:46,119 --> 00:21:47,280 Speaker 2: beneficial for our health. 501 00:21:47,440 --> 00:21:48,640 Speaker 3: Love it excellent. 502 00:21:48,680 --> 00:21:50,800 Speaker 1: So if you do cook that recipe, we'd love to 503 00:21:50,800 --> 00:21:52,600 Speaker 1: see some photos at it instat and we will also 504 00:21:52,680 --> 00:21:54,680 Speaker 1: put a nice image of that. So for a bit 505 00:21:54,720 --> 00:21:57,879 Speaker 1: of motivation when you listen to this episode, Oh okay, 506 00:21:57,960 --> 00:21:59,880 Speaker 1: that brings us to the end of the Nutrition Cow 507 00:22:00,200 --> 00:22:03,040 Speaker 1: for another midweek Motivational Wednesday. 508 00:22:02,560 --> 00:22:03,960 Speaker 3: Proudly brought to you by Brumbags. 509 00:22:04,320 --> 00:22:06,080 Speaker 1: If you have not done so already, don't forget to 510 00:22:06,119 --> 00:22:08,919 Speaker 1: subscribe to our podcast, and in case you have missed it, 511 00:22:08,960 --> 00:22:10,880 Speaker 1: we have a brand new second guide which is available 512 00:22:10,880 --> 00:22:13,440 Speaker 1: on our website, the Nutritioncouch dot com. 513 00:22:13,600 --> 00:22:22,440 Speaker 2: Have a great week, Catch you guys next week.