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Speaker 1: Are you a potato lover or more specifically a hot

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Speaker 1: chippy lover? These are one of my salt food So

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Speaker 1: today on the Nutrition Catch, we review three popular frozen

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Speaker 1: chip varieties. Hi Adleanne Wood and I'm Sissy Burrow and

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Speaker 1: as two of us Strays leading dietitians who specialize in

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Speaker 1: evidence based nutrition, we bring you the Nutrition Catch product review,

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Speaker 1: a weekly chat on new products and old favorites that

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Speaker 1: you can find at the supermarkets. So to get us

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Speaker 1: started today, Sissy, tell me, are you a hot chip lover?

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Speaker 2: I have to be honestly, and of course I will

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Speaker 2: eat them, but it's certainly not something that I personally

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Speaker 2: would have added to my dinner on a weeknight. You know,

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Speaker 2: I'm more likely if you're out at an amazing restaurant

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Speaker 2: and they serve a really good quality chip. I'll eat some.

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Speaker 2: But my kids love them. And I used to make

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Speaker 2: a lot of the sweet potato fries, so I would

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Speaker 2: just get a sweet potato, cut it up, put it

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Speaker 2: in extraversion olibill and bake it. And then last year

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Speaker 2: I had to review the best frozen chips for the

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Speaker 2: Healthy Food Guide and I found a sweet potato variety

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Speaker 2: that were so clean that I thought, why am I

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Speaker 2: bothering to cut all these chips up myself and cook them?

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Speaker 2: And I've been using them ever since with the kids,

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Speaker 2: So two or three nights a week, my kids will

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Speaker 2: have either what they describe as yellow chippies or orange

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Speaker 2: jebbies with their dinner, which might be fish pieces or

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Speaker 2: some chicken stencil But I myself don't love them, and i'm,

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Speaker 2: you know, like we describe. I try and sort of

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Speaker 2: use my calories with foods that I really like, so

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Speaker 2: I sort of don't tend to have that with my

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Speaker 2: evening meal, but for my kids and the family, I

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Speaker 2: do buy them each week, so I'm pretty across them.

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Speaker 2: So I'm pretty interested in some of the ones you've

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Speaker 2: picked today because they're actually ones that I haven't really

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Speaker 2: looked at. So I'm finding it quite enlightening myself.

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Speaker 1: Lovely, And I'm like you, I love nothing more than

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Speaker 1: like a good quality potato chip, Like I hate when

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Speaker 1: you go to a cafe and you can tell it's

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Speaker 1: just cooked in really crappy oil and they're sort of

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Speaker 1: like half soggy. I really love, Like my favorite chips

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Speaker 1: are like the chips with the trouple oil the parmesan

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Speaker 1: on them. Whenever I see them in a restaurant, I'm like, oh,

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Speaker 1: sign me up deliciously, But I'm like you, it has

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Speaker 1: to be a good quality chip. And one of my

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Speaker 1: favorite meals David and I multiple times a week we'll

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Speaker 1: do crispy skin salmon, we do some chipper's in the

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Speaker 1: air fry, and I do like a nice Asian sort

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Speaker 1: of salad with like a honey sort of sorry a

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Speaker 1: soy dressing on it as well. So that's one of

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Speaker 1: our sort of go to meals each week.

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Speaker 2: And I think definitely if I had an air fry

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Speaker 2: at home, I'd probably use it for that purpose as well.

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Speaker 2: But I think the other thing we have to say,

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Speaker 2: of course, is a lot of the chips we eat

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Speaker 2: from restaurants and things that cooked in not gray oil.

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Speaker 2: So I'm always aware of that too, So you've got

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Speaker 2: to try and make sure that, at least when you're

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Speaker 2: having them, there from better oils. But yeah, the ones

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Speaker 2: that you choose today are pretty interesting to the first.

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Speaker 1: One I chose. I guess just based on flavor palette.

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Speaker 1: So the birds Deli seasoned chips to me, they sound delicious.

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Speaker 1: My mouth is watering their parmesan flavor with garlic and basil.

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Speaker 1: So they're four dollars thirty at wells their six hundred

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Speaker 1: grand bag. They before star holes rating and they made

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Speaker 1: at least ninety six percent Australian ingredients, so they're basically

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Speaker 1: an Assie made product, so they have eighty three percent potato.

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Speaker 1: They use canola oil as a second ingredient, corn starch,

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Speaker 1: potato starch, and rice flour, and I think that starch

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Speaker 1: is just to kind of coat the chips in order

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Speaker 1: for the seasoning to stick to it. I think they

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Speaker 1: use some thickeners, salt, garlic powder, basil acidity regulators, some

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Speaker 1: natural flavors, onion powder, and black pepper. So these are

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Speaker 1: not gluten free. They actually contain wheat because there's a

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Speaker 1: little bit of that wheat flour as I mentioned, which

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Speaker 1: I think quats the potato in order for the seasoning

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Speaker 1: to stick to it. So the ingredient list, you know,

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Speaker 1: isn't too bad kind of you know what you would call,

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Speaker 1: I guess a clean ingredient list. I mean, you're just

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Speaker 1: getting herbs and a bit of potato. Chips are nothing

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Speaker 1: too fancy there, and when you look at the ingredients.

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Speaker 1: I think what we'll do, sir is is use a

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Speaker 1: per hundred gram label because they're all going to be

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Speaker 1: different serving sizes. So per hundred grams of chips, you've

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Speaker 1: got seven hundred and twenty five kilogels, nearly two grams

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Speaker 1: of protein, nearly eight grams of fat, with only point

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Speaker 1: six of that being saturated fat. That's a pretty good fatile,

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Speaker 1: nearly twenty grams of carbohydrates, less than one gram of

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Speaker 1: sugar and the carbo hydrates obviously from the natural potato,

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Speaker 1: Nearly two grams of dietary fiber, which is actually fairly good,

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Speaker 1: and three hundred and forty five milligrams of sodium, so

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Speaker 1: not ideal but not super high. It's not like a

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Speaker 1: cup of soup or anything like that. So this is

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Speaker 1: one product I thought was not the best one out there.

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Speaker 1: Probably delicious by any means, probably one of the more

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Speaker 1: better tasting ones, but in terms of the hot to

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Speaker 1: bee variety all the ones that I was looking through,

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Speaker 1: probably not one of my favorite.

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Speaker 2: ZUZI.

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Speaker 1: I think there are ones that are a bit lower calorie,

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Speaker 1: definitely lower sodium, and had sort of a bit of

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Speaker 1: a shorter ingredient list as well.

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Speaker 2: Yeah, you know it's hard because overall they're mostly potato.

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Speaker 2: But really, if you look at the difference between a

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Speaker 2: potato that's got zero fat and then all of a

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Speaker 2: sudden you're adding canola oil and getting close to eight

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Speaker 2: grams of fat and hundred grams, which isn't a huge serve.

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Speaker 2: Let's be honest, it'd be what, oh, I want to say,

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Speaker 2: eight or ten of these kind of chips. It's not

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Speaker 2: insignificant an amount. And the ingredient list is a bit messy,

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Speaker 2: you know, like it's canola oil, starch is added, rice

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Speaker 2: flower thickness. Like you know, if you get a potato yourself,

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Speaker 2: chop it up, put some extraversion olive oil on it

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Speaker 2: and bake it, it's a million times better than this.

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Speaker 2: So it's still got four health Star ratings, which is

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Speaker 2: where the Health Star rating system falls down because it's

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Speaker 2: not looking at the profile of the ingredients. So you know,

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Speaker 2: if I, as a dietician, if a client looked at

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Speaker 2: this and thought I was recommending it, I think it

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Speaker 2: would not be a good look. You know, just looking

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Speaker 2: at that quick scan. Even though the proportions are quite

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Speaker 2: smaller of these ingredients, you know, at eighty three percent potato.

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Speaker 2: You're still having a fair whack of oil going through it,

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Speaker 2: and it's not the best oil. So yeah, it certainly

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Speaker 2: wouldn't be on my shopping list. You know. Is it

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Speaker 2: as bad as deep fried chips in a fast food

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Speaker 2: me or no? But considering what they're adding to it

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Speaker 2: to get those flavors, I think there are better ways

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Speaker 2: to do it, and I'm hoping when we go down

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Speaker 2: through the ones you pick, there's probably better choices. But

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Speaker 2: I haven't bought this deli range before. I know they're

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Speaker 2: out there, but I wouldn't or I wouldn't recommend them

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Speaker 2: just based on that kind of messiness of the panel.

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Speaker 2: Am I being too harsh?

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Speaker 1: No? I don't think so at all. No, I think

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Speaker 1: there are some better varieties out there. But what really

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Speaker 1: surprised me, and again, as you mentioned, this is where

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Speaker 1: sort of the health star rating falls down. The majority

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Speaker 1: of the chips in that in the range that I

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Speaker 1: was looking through, the frozen chips, most of them are

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Speaker 1: full star ratings. So you would automatically pick that up

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Speaker 1: and think, oh, this is a healthy product because it's

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Speaker 1: got four out of five stars. But what that actually

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Speaker 1: means is that the stars are based on the other

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Speaker 1: the chips in their rain, So I didn't actually choose

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Speaker 1: like a beer battered one today, so those tended to

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Speaker 1: go down a little bit in terms of the health Stars.

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Speaker 1: And so really the health stars are comparing like to like,

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Speaker 1: So we're just comparing frozen chips. We're not saying that

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Speaker 1: the ones with full stars are a better option than say,

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Speaker 1: I don't know, Greek yoga, tur better option than some

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Speaker 1: rolled oats or something. We can't compare different products of

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Speaker 1: different products. We can only compare the frozen chips and chips.

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Speaker 1: So this is a full star already compared to other

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Speaker 1: frozen chips on the market as well.

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Speaker 2: Yeah, it's middle ground, isn't it. As I said, it

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Speaker 2: wouldn't be something I recommend or buy. But it's not

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Speaker 2: the worst thing in the supermarket. So let's keep in

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Speaker 2: mind where it sits true.

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Speaker 1: And definitely better than if you were going to you know,

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Speaker 1: you wanted some chippies for your dinner and you're like, well,

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Speaker 1: should I go to the fish and chip shop and

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Speaker 1: order a couple of dollars whether chippies or buy this

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Speaker 1: frozen bag from wol West. Absolutely, this is going to

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Speaker 1: be a better quality product, particularly if you put in

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Speaker 1: the oven and oven baked or into your air fry

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Speaker 1: versus throwing it into the deep fry. Absolutely will be

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Speaker 1: a better choice and probably more affordable as well.

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Speaker 2: True, and that's a really good comparison. It's a million

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Speaker 2: times better to have the homemade ones like this that

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Speaker 2: you're heating up than any of the fried deep fried

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Speaker 2: varieties from takeaway shops, which will inevitably be cooked in

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Speaker 2: a terrible oil oil that's probably reheated, so much worse

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Speaker 2: for you. So yeah, if we're putting them in a position,

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Speaker 2: this is certainly middle ground, and i'd give it, you know,

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Speaker 2: six or six and a half out of ten.

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Speaker 1: And then the next one I've chosen SUSI I had

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Speaker 1: to get some as you as your boys call them

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Speaker 1: orange chippies in there, so I've got the McCain straight

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Speaker 1: sweet potato chips. So this is a seven hundred and

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Speaker 1: fifty grand bag, so it's actually a bit bigger, and

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Speaker 1: it's five dollars eighty so the price is a little

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Speaker 1: bit more than the Bird's Eye won, but it is

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Speaker 1: you need to get more of their product. This again

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Speaker 1: has four star House rating. Allergies may be present gluten

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Speaker 1: and milk, but it does contain soy and soybean, so

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Speaker 1: they're the allergies listed. So when you look at the

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Speaker 1: ingredient list, it's eighty seven percent sweet potato, so again

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Speaker 1: i'd still like to probably see that up over the

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Speaker 1: ninety percent. It has a batter, so these are slightly battered.

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Speaker 1: They've got maize flour, rice flour, modified maize, starches and

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Speaker 1: some other starches and salt on that batter. They've got

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Speaker 1: some raising agents in it stabilize a little bit of

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Speaker 1: tumeric in there, so I'm not sure if that would

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Speaker 1: maybe contribute to the color Susie or I'm not really

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Speaker 1: sure what the turmeric extract in there is for and

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Speaker 1: actually add colors into this as well. And sunflour oil

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Speaker 1: is the last ingredients. So an interesting ingredient list, wouldn't

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Speaker 1: you say it is?

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Speaker 2: And when you start to see color, I think the

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Speaker 2: first thing I noticed was that it's the sweet potatoes

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Speaker 2: coming from South Africa. For all the people who want

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Speaker 2: to support Australian it's not the best choice. The sweet

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Speaker 2: potato amounts higher than the other comparison one, but yeah,

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Speaker 2: I agree, they're sort of they're processing it up. You know,

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Speaker 2: there's a lot of starts just being added. And you know,

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Speaker 2: what I thought was interesting was the proportion of sugars

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Speaker 2: was quite high. Nine grams of sugar per hundred grams.

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Speaker 2: It's not differentiating added to naturally occurring. And I couldn't

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Speaker 2: myself tell you what the natural proportion was in sweet potato,

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Speaker 2: do you know off the top of your head. No,

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Speaker 2: I'm sure it's not nine though.

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Speaker 1: It is higher than white potato, but not at the

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Speaker 1: top of my head. But I will go through the

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Speaker 1: nutrient panel.

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Speaker 2: Sorry.

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Speaker 1: So per hundred grams, five hundred and sixty six kilodels,

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Speaker 1: so a little bit lower than the bird's eye one

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Speaker 1: that we talked about. You've got less than a gram

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Speaker 1: of protein. You've got five and a half grams of

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Speaker 1: fat total, approximately one gram of saturated fat, so still

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Speaker 1: not too bad fat profile there. You've got nineteen grams

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Speaker 1: of carbohydrates with nine grams of sugars three point four

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Speaker 1: grams of fibers, so that's actually a decent amount of

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Speaker 1: fiber per one hundred grams and two hundred and ten

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Speaker 1: milligrams of sodium, so not super high, but also not

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Speaker 1: sort of insignificant as well, because there is added salt

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Speaker 1: in this product. So again I would say this probably

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Speaker 1: sits medium ground for me. Susie. I think a lot

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Speaker 1: of people sort of put sweet potato in this sort

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Speaker 1: of health halo category. I think the humble white potato

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Speaker 1: is very nutritious. I for one, don't enjoy sweet potato

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Speaker 1: as much as I do white potato. I will always

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Speaker 1: choose white potato over sweet potato. That's just my personal preference.

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Speaker 1: But I know a lot of people do actually just

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Speaker 1: like the taste of sweet potato because it is sweeter.

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Speaker 1: But I really do think you can definitely make a

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Speaker 1: better option for yourself at home. And I think what

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Speaker 1: really drags us down a little bit is the fact

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Speaker 1: that they're sort of slightly batters. They have that little

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Speaker 1: bit of batter on them, which you know contributes to

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Speaker 1: the higher fat percentage, higher calorie percentage as well.

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Speaker 2: And I want to say, I'm having a little quick look,

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Speaker 2: I think there are better sweet potato options in supermarket.

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Speaker 2: I don't think I'm just looking. I don't think these

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Speaker 2: are the ones that I buy off the top of

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Speaker 2: my head. So they're okay, And it's the same as

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Speaker 2: that potato version, but I do think nutritionally and why

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Speaker 2: I'm just looking through now. But when we go through

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Speaker 2: the next one, I'll see if I can track it

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Speaker 2: down and see if it's got a higher percentage of

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Speaker 2: sweet potato and if it's an Australian made product. But

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Speaker 2: you're right, you know it's better than a pub version.

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Speaker 2: It's not going to really hurt you in the grand

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Speaker 2: scheme of things. But if you're looking to minimize the

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Speaker 2: addition of food additives and processed foods, you know it's

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Speaker 2: not as clean as it could be. And yeah, I

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Speaker 2: would argue that slicing up the sweet potato yourself with

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Speaker 2: some extra virgin olive oil in the air fry is

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Speaker 2: not a bad idea. But if you want to keep these,

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Speaker 2: you know, for a Saturday night when you've got some

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Speaker 2: quick fish and chips, it's not going to hurt you either.

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Speaker 2: It's sort of splitting hairs about, you know, how bad

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Speaker 2: about it is in the big scheme of things. Yeah,

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Speaker 2: so you know, middle ground again for me, I'd give

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Speaker 2: it a six and a half out of ten, definitely.

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Speaker 1: And then the last one, Susie I found and these

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Speaker 1: really did surprise me. So the wools chunky steakhouse chips,

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Speaker 1: so you get a killer bag for two dollars fifty,

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Speaker 1: so this is very affordable. When you look at the

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Speaker 1: McCain's ones, you get five dollars eighty seven fifty and

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Speaker 1: the Bird's Eye ones was a smaller bag, only six

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Speaker 1: hundred grams at four dollars thirty, so you're getting nearly

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Speaker 1: double the product for you know, less than half of

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Speaker 1: the costs. So affordability wise, very good. Made in Australia

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Speaker 1: from at least ninety nine percent Australian ingredients, so it's

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Speaker 1: an oddie homegrown product. Four and a half star, so

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Speaker 1: this is a better option compared to the other frozen

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Speaker 1: chips out there. And if you look at the ingredient

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Speaker 1: list three ingredients USI which we love to see, we've

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Speaker 1: got ninety six percent potato, a little bit of canola

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Speaker 1: oil and a little bit of dextros. The allogens are

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Speaker 1: gluten so oh that's because the dextrosis from maize. And

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Speaker 1: then if you look at the nutrient panel per one

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Speaker 1: hundred grams five hundred and fifty kilodeles, so compared to

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Speaker 1: the other two that we review, this is the lowest

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Speaker 1: calory of the lowest kilodeal option, three point one grams

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Speaker 1: of protein, three point seven grams of fat, less than

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Speaker 1: one gram of saturated so very low fat because they

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Speaker 1: don't actually they're actually only adding a very small amount

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Speaker 1: of oil because you've got ninety six percent potato when

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Speaker 1: they're you've got twenty grams of carbo hydrate, but only

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Speaker 1: point five grams of sugars. Compared to the sweet potato ones,

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Speaker 1: we've had nine grams of sugars, two point seven grams

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Speaker 1: of dietary fiber, and only thirty nine milligrams of sodium,

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Speaker 1: So very very low salt because they don't actually add

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Speaker 1: any salt into the product. So this is my overall winner.

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Speaker 1: SUSI from a cost perspective, an ingredient liss perspective, and

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Speaker 1: a nutrition panel perspective, must sques. I haven't actually tried them,

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Speaker 1: haven't eaten them. Probably will go and actually get these

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Speaker 1: and pop them in my air fry because I'm very

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Speaker 1: much I will buy my normal potatoes, quote them in

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Speaker 1: a little bit of extraversion olive, will add my own

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Speaker 1: herbs and spices, then throw them into the air fry.

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Speaker 1: But I think for the convenience option of this. I

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Speaker 1: will definitely give these a whirl and see how they

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Speaker 1: turn out. So this is my pick of the bunch.

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Speaker 1: Quite surprisingly, I agree.

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Speaker 2: I'm excited as well because one, how long can you

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Speaker 2: spend in that frozen section before you start to get

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Speaker 2: really cold and leave? So I have never looked at

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Speaker 2: this product either. I think it's disappointing that they've added

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Speaker 2: some mazed deck strokes in there because there's very few

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Speaker 2: options for people who need gluten chips. Because I did

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Speaker 2: look at that quite recently. I was putting together a

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Speaker 2: gluten free trolley and I couldn't find much frozen food

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Speaker 2: at all that was gluten free for people who needed it,

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Speaker 2: which is disappointing. But I'm with you. It's Australian, it's

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Speaker 2: cost effective, it's hardly got anything in it. It's mostly potato.

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Speaker 2: You know, hopefully they taste good, but yeah, you can't

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Speaker 2: go past this is a really good product. And I'm

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Speaker 2: also wondering if they've got a sweet potato version, because

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Speaker 2: they're great. I would buy these one hundred percent, and

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Speaker 2: I probably will now that we've gone through the little listings.

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Speaker 2: How I'm realizing that the sweet potato ones I think

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Speaker 2: I'm buying are also South African probas any wrong with that,

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Speaker 2: but we're trying to support Australian so yeah, I'll actually

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Speaker 2: give these steakhouse chips a go. And I'm wondering if

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Speaker 2: they do have a sweet potato variety.

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Speaker 1: Not that I could see, but hey, Wilworth, if you're listening,

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Speaker 1: you're doing well, keep going give us a sweet.

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Speaker 2: Potato variety as well. Credit where credit's due to the supermarket,

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Speaker 2: it's true.

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Speaker 1: Yeah, it's a great product. And I really love my

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Speaker 1: big chunky chip, so I like that these are the

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Speaker 1: thick steakhouse ones as well. So I'm a big fan.

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Speaker 1: I can't wait to rush down to the shops and

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Speaker 1: actually grab these, So it gets a big green light

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Speaker 1: for me, Susie.

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Speaker 2: Yeah, and that's nice because so often, leh, we spend

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Speaker 2: time criticizing supermarkets, so we want to be clear that when,

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Speaker 2: as I said, they're doing something good, we want to

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Speaker 2: support them. So yeah, it's a really good product. Four

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Speaker 2: point five health star ratings, nothing hardly anything being added.

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Speaker 2: The sodium is really low, you know, that's a tenth

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Speaker 2: of some of the sodium numbers. You can see how

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Speaker 2: good it is. The fiber is really strong. They're leaving

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Speaker 2: some skin on those potatoes. But yeah, the question will

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Speaker 2: be whether they taste good. But I'm sure in an

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Speaker 2: air fry they will taste pretty good. And I'm absolutely

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Speaker 2: I'm with you. I will actually try this brand now,

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Speaker 2: you know, having a closer look at the nutritionals because

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Speaker 2: I have done a quick sort of look at what's

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Speaker 2: out there and from what I can see, most of

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Speaker 2: the sweet potato fries are coming from overseas and most

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Speaker 2: do they have that kind of coating on them, which

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Speaker 2: is increasing the food attitudes that are going through. They're

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Speaker 2: not as perhaps good as we would like them to be.

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Speaker 2: So absolutely thumbs up from me on this product. I'll

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Speaker 2: be giving it a go. And it just goes to

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Speaker 2: show you just never know with products, which is why

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Speaker 2: we have of course Nutrition Couch product review to try

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Speaker 2: and make it easier, because you literally do need a

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Speaker 2: degree as well as some really good glasses to see

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Speaker 2: what's going on in these products.

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Speaker 1: And the Humble Potato the Humble Spot takes it out

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Speaker 1: today first prize gold medal.

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Speaker 2: Yes, he thumbs up from both of us, and we'll

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Speaker 2: let you know on an Instagram story very soon, if

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Speaker 2: we've tried them with the kids and how we go,

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Speaker 2: and if we can track down a better sweet potato

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Speaker 2: chip option, because we're not really that happy with it.

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Speaker 2: What's out there and what we've found today.

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Speaker 1: No, I think definitely if you can make your own,

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Speaker 1: do it. But these are very good if you're liking

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Speaker 1: a thick, chunky, white potato chip option. This is very

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Speaker 1: very affordable and Aussie made as well, So we.

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Speaker 2: Really do like that, true, true, true.

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Speaker 1: So that brings us to the end of the Nutrition

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Speaker 1: Catch product review Susie. It always goes so very quickly,

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Speaker 1: and we could talk about frozen chips all day long,

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Speaker 1: but it's making me hungry, so I should go. And

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Speaker 1: don't forget to subscribe to the podcast. You will have

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Speaker 1: as automatically delivered into your podcast description inbox every Sunday

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Speaker 1: and Wednesday morning, and please give us a follow on

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Speaker 1: Instagram and Facebook. We're at the Nutrition Catch podcast and

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Speaker 1: we really appreciate you guys listening, and don't forget to

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Speaker 1: leave us a positive review if you can.

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Speaker 2: Thanks for listening to you. Next week,