Speaker 1: Plat milks have exploded in the supermarket lately and one
Speaker 1: of the biggest trends that we've seen in twenty twenty
Speaker 1: two is the rise in consumers drinking oat milk. It
Speaker 1: is all the rage right now. So today on the
Speaker 1: Nutrition Counch, we take a closer look at three types
Speaker 1: of oat milk and why some are better than some
Speaker 1: are not so great. Hi, I'm Leanne Wore and I'm
Speaker 1: Cezie Burrow, and it's two of Australia's leading dieticians. We
Speaker 1: bring you the Nutrition Counch Product Review, a weekly chat
Speaker 1: on new products and old favorites that you can find
Speaker 1: at the supermarket. So, Susie, is it just me or
Speaker 1: are your clients drinking and loving oat milk as well?
Speaker 2: Everyone's drinking oat milk, aren't they. It's crazy. Like even
Speaker 2: my sister, she's all over the oat milk.
Speaker 1: So all of my girlfriends are drinking oat milks.
Speaker 2: Oh, oh, I know, it's crazy. You know. We've spoken
Speaker 2: about plat milks before in the rise in general of interest,
Speaker 2: and I remember about I was a big Housewives fan,
Speaker 2: and I remember all the Housewives would always have almond milk.
Speaker 2: But I would agree with you now, it's all about
Speaker 2: the oat, and it definitely sounds healthier. So I think
Speaker 2: you've chosen some really good ones to take a really
Speaker 2: close look at what's going on. Because milk lean is
Speaker 2: not always milk.
Speaker 1: And why okaye should we say? I don't think we're
Speaker 1: actually allowed to call it milk, are we?
Speaker 2: No? I think that it's by definition in the farmers
Speaker 2: that milk has to come from memory glands. So yes,
Speaker 2: hence the reason that many manufacturers will play a little
Speaker 2: bit with that spelling.
Speaker 1: All right, Well, the first one we've chosen is a
Speaker 1: very popular dairy brand who actually does some non dairy
Speaker 1: alternatives as well, So it's Chabanny. So I went with
Speaker 1: the Chibarney oat milk barrista addition, so, oat milk, traditionally,
Speaker 1: compared to the other plant milks, is quite creamy, and
Speaker 1: I think that's why it's so popular, is that it's
Speaker 1: actually got a really nice, creamy mouse feel compared to
Speaker 1: almond milk. To me, I don't like it. I can't
Speaker 1: tolerate it. It just tastes like water to me, like I
Speaker 1: can't do it. Whereas oat milk is actually a nice
Speaker 1: and creamy. Then if you go one step up and
Speaker 1: you go a Barrista style oat milk. You're getting a
Speaker 1: beautiful frosty milk to have with your coffee. So the
Speaker 1: one we've gone with is the Chabarney oat milk brist
Speaker 1: at Wilworth. It retails for four dollars sixty this week
Speaker 1: it's say for three dollars, so it's not what I
Speaker 1: would call affordable for most people. Like four dollars sixty
Speaker 1: for a liter of oat milk is quite expensive. So
Speaker 1: let's go through the nutritionals and see if they stack up,
Speaker 1: shall we. So the top ingredient is oat blend, which
Speaker 1: is a blend of water and whole grain oats. Unfortunately
Speaker 1: it doesn't say the percentage of oats. And then the
Speaker 1: next ingredient is canola oil, followed by some minerals. You've
Speaker 1: got phosphate, calcium carbonate and another type of phosphate. Then
Speaker 1: we've got a little bit of sea salt and some
Speaker 1: thickness and some vitamin A. So this product is fortified
Speaker 1: with vitamin A, which I find a bit interesting. I
Speaker 1: thought maybe they do vitamin D and calcium. I'm not
Speaker 1: really sure why they went with vitamin A fortification, but
Speaker 1: I am very happy to see that it is fortified
Speaker 1: with calcium. So the allergens on this one, of course
Speaker 1: being oat, are gluten, so it contains wheat. Now, if
Speaker 1: we go through the nutrition panel, most milks and plant
Speaker 1: milks are fully standard serving sizes. General serving sizes is
Speaker 1: two fifty meals or a cup, and then we've got
Speaker 1: the per hundred milk column as well. So I think
Speaker 1: we do perving today, SUSI, because two fifty meals most
Speaker 1: people would use about a cup of milk if they're
Speaker 1: making a coffee or something like that. So we'll go
Speaker 1: per serving, which is two fifty meals. There's four servings
Speaker 1: in a pack, obviously, being a liter. Energy wise, you've
Speaker 1: got just under seven hundred kilodules per serving, which is
Speaker 1: about one hundred and sixty five calories per serving, two
Speaker 1: point three grams of protein, ten grams of fat, so
Speaker 1: it's a high fat product. With the addition of the
Speaker 1: conola oil point five grams of that as saturated fat,
Speaker 1: you've got fifteen point eight grams of carbohydrate per serve,
Speaker 1: so about a standard carbohydrate exchange ten point nine grams
Speaker 1: of sugar. It's not added sugar, that's just the naturally
Speaker 1: occurring sugars in the oats, no lactose in that, so
Speaker 1: it's lactose free product, obviously, being oats not dairy. Two
Speaker 1: point two grams of fiber, so it's quite interesting to
Speaker 1: see dietary fiber in something like an oat milk, but
Speaker 1: it's based on the fact that there's whole grain rolled
Speaker 1: oats in there. Sodium we've got one hundred and six
Speaker 1: milligrants because that's the added sea salt in there. Vitamin
Speaker 1: A we've got one hundred and thirty eight micrograms about
Speaker 1: nearly twenty percent of the IRDI, and calcium three hundred milligrams,
Speaker 1: which is exactly what we want to see in a
Speaker 1: plant based milk. It's roughly sort of thirty eight percent
Speaker 1: of the recommended daily intake of calcium, so a really
Speaker 1: nice amount of fortified calcium in that product. So I
Speaker 1: don't think it's a bad product overall. I think it's
Speaker 1: very standard when it comes to oat milk. It is
Speaker 1: a higher calorie because I would say that there's a
Speaker 1: higher percentage of oats and there's a higher percentage of
Speaker 1: cornola oil compared to some of the oat milks on
Speaker 1: the market. But I really do like that it's fortified,
Speaker 1: But for me, it's the price. I think, like, I
Speaker 1: don't know anyone that's really got four dollars sixty to
Speaker 1: spend on a leader of oat milk. I mean, let's
Speaker 1: be honest, a couple of times a week, if you're
Speaker 1: having one or two coffees a week, you're probably going
Speaker 1: to need a couple of liters a week.
Speaker 2: Yeah, I'm thinking that it's really appealing to the millennial
Speaker 2: type market who have more disposable income for this kind
Speaker 2: of spend on their milk. I certainly think it would
Speaker 2: affect the family budget. If you had a coffee machine
Speaker 2: at home and we're making these, I would liken it
Speaker 2: to equivalent of a slice of bread worth of calories
Speaker 2: for my clients as a reference point, with that coming
Speaker 2: in at fifteen grams of carbohydrate. The sugars, you know,
Speaker 2: it's interesting looking at plant milks, of course, because when
Speaker 2: we look at dairy milks, they have the naturally occurring
Speaker 2: sugars which aren't dissimilar amounts to this. I'm with you,
Speaker 2: I don't really understand why they would do vitamin A
Speaker 2: as opposed to vitamin D, which would work so beautifully
Speaker 2: here The only thing I'm thinking is costs. Perhaps vitamin
Speaker 2: D is more expensive. I love the calcium. It's one
Speaker 2: of the best calcium profiles I've seen of a plant
Speaker 2: based milk at three hundred milligrams, particularly for our women
Speaker 2: and postmenopausal women who are looking to have more of
Speaker 2: a plant based diet or who don't tolerate dairy torn
Speaker 2: leyem would I use it if my clients loved it,
Speaker 2: But I think based on budget alone, it wouldn't be
Speaker 2: my go to recommendation for people. I think everyone is
Speaker 2: so pushed at the moment with their food budget.
Speaker 1: You know.
Speaker 2: I just was in the shop and a block of
Speaker 2: cheese cost eight dollars, you know what I mean, Like,
Speaker 2: who can afford these huge food prices. But if you
Speaker 2: have the cash and you really enjoy it and it's
Speaker 2: your one coffee a day, I wouldn't be against it,
Speaker 2: but it wouldn't be my go to brand. It's a
Speaker 2: middle ground. I'd give it a six or seven on
Speaker 2: oat milk scale. It's certainly not my preference nutritionally as
Speaker 2: milk in the role of the diet because the protein
Speaker 2: is so low, so you know, a quarter of what
Speaker 2: you would get from a dairy or soy based milk,
Speaker 2: and the fat is not low. You know, it's equivalent
Speaker 2: in total fat perserved to full cream milk, although it
Speaker 2: is not saturated fat. That is an unsaturated fat thanks
Speaker 2: to the canola. But yeah, it wouldn't be my goat to,
Speaker 2: but I wouldn't be against it either, so I sort
Speaker 2: of sit right in the middle.
Speaker 1: And I have actually had this one. I remember I
Speaker 1: was at some sort of conference that had vented. There
Speaker 1: was a coffee cut there and they had this exact
Speaker 1: oat milk brand, and I thought, you know what, I'm
Speaker 1: just going to try it. I'm a soy milk a
Speaker 1: girl at heart when it comes to my coffee. I
Speaker 1: love my soy cappuccino. But I did try this, and
Speaker 1: I must admit it did have a really nice, creamy
Speaker 1: mouse feel. And if ever the coffee shop does run
Speaker 1: out of soy milk, I'm not I have a bit
Speaker 1: of a lactose intolerance, so I wouldn't normally get my
Speaker 1: coffee on skim or full cream milk. My next preference
Speaker 1: would probably be in oat milk, even though I don't
Speaker 1: love it because it's generally not fortified and as you said,
Speaker 1: it just doesn't contain the amount of protein that something
Speaker 1: like a soy milk would naturally contain. So it's not
Speaker 1: my preference in terms of plant milks, but due to
Speaker 1: its popularity, I don't mind this one. I wouldn't say
Speaker 1: there's anything particularly bad about it, but it does pack
Speaker 1: a little bit of a punch in terms of calories,
Speaker 1: Like one hundred and sixty six calories per cup isn't insignificant,
Speaker 1: especially if you're having two or three coffees a day,
Speaker 1: So I think that's probably something to bear in mind.
Speaker 1: If you're someone who doesn't even use a full cup,
Speaker 1: if you just get away with a cord of a
Speaker 1: cup of milk or half a cup of milk, I
Speaker 1: think definitely this could be a good option for you
Speaker 1: if you're happy to spend it.
Speaker 2: And I was going to say just about the calories, Actually, right,
Speaker 2: like two coffees a day, if you were having sort
Speaker 2: of one morning in afternoon, you've eaten equivalent of a
Speaker 2: meal extra per day, a small meal, so not insignificant.
Speaker 1: And then the second brand that I've gone with, I
Speaker 1: really like this brand from a plant based perspective, as Vitasoid.
Speaker 1: This is the soy milk brand that I use at home,
Speaker 1: and I really like the fact that they do some
Speaker 1: good fortifications. So side note, all three brands I've chosen today,
Speaker 1: Susie have three hundred milligrams of calcium in at per serve,
Speaker 1: so I specifically chose ones that were fortified with calcium
Speaker 1: because if you've been listening to the Nutrition Capture a while,
Speaker 1: Susie and I hap on twenty four so about the
Speaker 1: importance of fortifying your plant based milks with added calciumicular
Speaker 1: our ladies that are pregnant, greastfeeding, or hitting those perimenopause
Speaker 1: and menopause years. It is such an important nutrient. So
Speaker 1: the second one I've chosen is the Vitasoi prebotic oat milk.
Speaker 1: So I thought, oh, with my background in gut house,
Speaker 1: I like a sneaky edition of some probotics into some
Speaker 1: oat milk. So this Vitazoi one is three dollars sixty
Speaker 1: for a liter. So again it's not something that I
Speaker 1: would say is affordable, but the price of milks in general,
Speaker 1: and dairy and plant based milks are all rising, so
Speaker 1: it's something that I think maybe we're just going to
Speaker 1: have to live with. I do hope the cost of
Speaker 1: these things comes down. But having said that, you know,
Speaker 1: three dollars sixty for a liter, it you know, hits
Speaker 1: into the budget a little bit each week. Put it
Speaker 1: that way.
Speaker 2: One, Yeah, I just came so shocked at how much
Speaker 2: everything is costing. Maybe we'll do a special budget session.
Speaker 2: I think.
Speaker 1: Yeah. The next one I've chosen was actually on sale
Speaker 1: this week. It was a dollar fifty off. So the
Speaker 1: ones I looked at were through the long Life aisle.
Speaker 1: So none of these are the fresh plant milks or
Speaker 1: the cold ones. So I think if you are someone
Speaker 1: who drinks a plant milk, getting these uht ones are
Speaker 1: a great option because if they're on sale, I would
Speaker 1: grab six, ten to twelve. Well, the use my dates
Speaker 1: are so good on them. Stack them at the bottom
Speaker 1: of the pantry, out of the sun, and you're going
Speaker 1: to get a really good amount of shelf life from them.
Speaker 1: So particularly if you can pick them up one, two,
Speaker 1: three dollars off fifty percent of I'd be buying a
Speaker 1: whole cart. And if you can get your hands on them.
Speaker 2: I never buy fresh milk. I've been tight for a
Speaker 2: long time. Land I buy us Team Sport long Life.
Speaker 2: That's a little tip fromerent Leanna and I long life milk.
Speaker 1: And if we both do it, you never we're onto something.
Speaker 2: Save yourself a lot of heartache and then it doesn't
Speaker 2: go off, you know what I mean? You don't have
Speaker 2: to always be thinking of the milk. Okay for the
Speaker 2: cup of tea.
Speaker 1: So a little tip, all right, Well, the vitosol probotic
Speaker 1: oat milk. If we look at the ingredients, the first
Speaker 1: ingredient is filtered water, followed by whole oats a minimum
Speaker 1: of fifteen percent, So this is a higher percentage of
Speaker 1: oats than a lot of the other brands on the market,
Speaker 1: so it actually is naturally a sort of thicker and
Speaker 1: cream hear as well. Now, the next ingredient is a
Speaker 1: probotic fiber. So in this one they've used chickory root
Speaker 1: fiber for the gut health benefits. So if you are
Speaker 1: someone with a sensitive tummy or you get a little
Speaker 1: bit of ibs, you may struggle with something like tricky
Speaker 1: root fiber. And it's four point five grams per serving,
Speaker 1: so it's a decent amount per serving. Now they've also
Speaker 1: added in oat flour, which I think is an interesting addition.
Speaker 1: Obviously must help with the texture somehow or the thickness
Speaker 1: of it. Then they've got sunflour, oil and minerals, with
Speaker 1: the addition of calcium phosphate and a little bit of
Speaker 1: sea salt to finish us up. So a pretty good
Speaker 1: ingredient list, I would say. And they're comparing the Nutrition
Speaker 1: Information Panel per two fifty mils, so one cup serving,
Speaker 1: it's seven hundred and forty five kilodules or one hundred
Speaker 1: and seventy eight calories, so slightly higher than the Chibbani
Speaker 1: borista oat milk. Actually, protein wire's two point five, so
Speaker 1: again quite low compared to a standard milk or soy milk.
Speaker 1: Fat is five grams per serve, so it's actually it's
Speaker 1: pretty good for a plant based milk, with saturated being
Speaker 1: zero point eight grams. Now, if we look at carbohydrates,
Speaker 1: we've got twenty nine point three grams of carbohydrate per serving,
Speaker 1: so the equivalent of about two serves of carbohydrates per serving.
Speaker 1: That's because there's a high percentage of oats, and you've
Speaker 1: also got the addition of the oat flour in there
Speaker 1: as well. Now, no added sugars in this one. All
Speaker 1: of the carbohydrates are naturally occurring sugars are coming from
Speaker 1: the oats and the oat flour dietary fiber is six
Speaker 1: grams made up of four point five grams of prebotic fibers,
Speaker 1: so the chickery root and one and a half grams
Speaker 1: of just the fiber from the natural whole oats, got
Speaker 1: one hundred and thirty milligrams of sodium, and to finish
Speaker 1: us up, we've got three hundred milligrams of calcium, which
Speaker 1: is exactly what we want to see in a plant
Speaker 1: based milk. So overall, I think a strong nutrient information panel,
Speaker 1: but it is higher carbohydrate and higher energy. So this
Speaker 1: would be a great one for like an active person
Speaker 1: or a growing teenage or somebody who actively needs to
Speaker 1: gain weight, or somebody who is really looking to up
Speaker 1: their nutrient intakes for their gut health. I think the
Speaker 1: addition of probotics is great. It's funny because oats are
Speaker 1: a natural prebodic as well, and they're doing a double
Speaker 1: whammy in terms of adding a little bit extra chickery
Speaker 1: root fiber in there as well.
Speaker 2: You know, I love what this brand does with plant
Speaker 2: based milks. You know, they've got a fantastic range. Whenever
Speaker 2: I've done a feature on all of the different varieties
Speaker 2: and soy they always come up with a really strong profile.
Speaker 2: I have to be honest, I'm a bit upset that
Speaker 2: i'd have vitamin D because in general, as I said,
Speaker 2: when you look through the skews in each category, they
Speaker 2: always come up trumps vita soy. And I'm surprised that
Speaker 2: with that amazing calcium of three hundred milligrams and they've
Speaker 2: gone to all the effort with the fiber, that it
Speaker 2: wouldn't have the vitamin D, because then I'd give it,
Speaker 2: you know, a nine out of ten. So I still
Speaker 2: really like it. I think it's a great product. I
Speaker 2: think you summarized it really well in terms of who
Speaker 2: it would be useful for, because it's not insignificant number
Speaker 2: of calories and not a whole lot of protein. Yeah,
Speaker 2: I think I'd use it perhaps as a carbohydrate load
Speaker 2: in like a smoothie, and then perhaps you could do
Speaker 2: some plant based protein powder to get the protein up
Speaker 2: with this, and then maybe some light fruite. There's a
Speaker 2: bit of a breakfast mix. But I liked your example.
Speaker 2: If it's good for people with high energy demands and
Speaker 2: in particular, you know, a bit of extra fiber through
Speaker 2: the gut. So yeah, i'd give it, you know, seven
Speaker 2: eight out of ten. I like it, And in general,
Speaker 2: whenever I go to that section of supermarkets, I'm looking
Speaker 2: at Vita Sooid products for no other reason than I
Speaker 2: find that I've got a really nice nutritional profile.
Speaker 1: In general, I agree. I think out of the plant
Speaker 1: based milk, so definitely are a standout that brand. It's one
Speaker 1: of my favorites, all right. And then the third product,
Speaker 1: so I haven't really chosen any quote unquote bad products
Speaker 1: this week. I'd probably use and recommend certain ones for
Speaker 1: certain folks all types of people. And then the last
Speaker 1: one I've got. Really I was really looking for a
Speaker 1: well fortified plant milk, so for someone who's really following
Speaker 1: a plant based lifestyle or a vegan based lifestyle, I
Speaker 1: really think some of these key nutrients are important. So
Speaker 1: I've chosen this so good no added sugar milk. So
Speaker 1: I've tried this one as well. I must say again
Speaker 1: it's quite nice. It's got a nice creamy taste, a
Speaker 1: nice mouthfeel. I've cooked with it as well. I actually
Speaker 1: made this beautiful vegan pasta. It was like a pumpkin
Speaker 1: creamy pasta. So I put into a blender like pumpkin
Speaker 1: nutritional yeast flakes, some oat milk and a little bit
Speaker 1: of I think I was added sweet potato, blended it
Speaker 1: up and used that as a source for my pasta.
Speaker 1: And it was beautiful. And I used this brand of
Speaker 1: oat milk in it as well, so I really like
Speaker 1: the fortification in there. So this was on sale at
Speaker 1: willas it was two dollars for a one lead to UHT.
Speaker 1: Generally it's three dollars fifty, So this would be one
Speaker 1: of those instances where if I could get my hands
Speaker 1: on it, I get a whole carton because really like
Speaker 1: it's a dollar fifty cheap, but you're paying you know,
Speaker 1: probably forty percent discount, and that mass is not my
Speaker 1: strong point, but it's a really it's a significant saving.
Speaker 1: Put it that way. So when we look at the
Speaker 1: ingredient panel, we've got filtered water followed by milled oats
Speaker 1: or a minimum of nine percent, so slightly lower percentage.
Speaker 1: The Vita soil probodic oat milk had a minimum of
Speaker 1: fifteen percent oats the so good ones got nine percent.
Speaker 1: Then we've got vegetable oil minerals with calcium and phosphorus.
Speaker 1: We've got some acidity regulated, some salt, some antioxidants which
Speaker 1: is vitamin E, and some added vitamins in there. We've
Speaker 1: got B twelve, vitamin A, B two, vitamin D, and
Speaker 1: B one, so really significant fortification profile. So looking at
Speaker 1: the nitiation information panel per serving again, so per cup
Speaker 1: two fifty meals, we've got two fifty one killer jewels
Speaker 1: or one hundred eight calories, so one of the lowest
Speaker 1: ones I could see on the market for an oat milk.
Speaker 1: So one hundred eight calories per per cup is pretty
Speaker 1: good from a lower energy perspective. We've got two point
Speaker 1: one grams of protein, which is fairly standard with the
Speaker 1: oat milk, three point seven grams of fat, so a
Speaker 1: lot lower than some of the other oat milk varieties,
Speaker 1: with only zero point five of that being saturated fat.
Speaker 1: We've got sixteen grams of carbohydrates, with five point six
Speaker 1: grams of that being sugar. There's not added sugar, it's
Speaker 1: naturally occurring sugars. And then this is the interesting part too.
Speaker 1: We've got one point one grams of dietary fiber, which
Speaker 1: is coming from the oats one hundred and eight milligrams
Speaker 1: of sodium, which is fairly low. All of the plant
Speaker 1: milks I saw from the oat based section all had
Speaker 1: or most of them had added salt, so it was
Speaker 1: quite rare to look at one without salt. Now, potassium
Speaker 1: is just over six hundred milligrams per serving. We've got
Speaker 1: one hundred micrograms of vitamin A, it's about thirteen percent
Speaker 1: of your IRDI. We've got one point two micrograms of
Speaker 1: vitamin D about twelve percent of the IRDI B two.
Speaker 1: We've got about twenty five percent of your RDI B
Speaker 1: twelve fifty percent. Now, if you're following a plant based
Speaker 1: or a vegan diet, trying to get in your B
Speaker 1: twelve is very very difficult. This is a significant amount,
Speaker 1: fifty percent of your RDII. It's one microgram. We've also
Speaker 1: got three hundred milligrams of calcium, which is great, and
Speaker 1: two hundred and fifty milligrams of phosphorus. So it's about
Speaker 1: twenty five percent of your RDI. So really really well
Speaker 1: fortified product and something that if you follow a completely
Speaker 1: plant based or vegan lifestyle, this is definitely one of
Speaker 1: the oat milks that I would lean towards.
Speaker 2: I really like it. I really like it because I
Speaker 2: love the fortification, particularly B twelve and vitamin D, which
Speaker 2: is what we so rarely get in plant based diets,
Speaker 2: particularly vegans. I like the carbohydrate, like the sugars being
Speaker 2: particularly low, and the calories are low. It's absolutely the
Speaker 2: one I would probably recommend just based on the fortification alone,
Speaker 2: particularly for people who are quite strict with their plant
Speaker 2: based diet and really didn't include any other dairy and
Speaker 2: meat or animal products. So I like it. You know,
Speaker 2: Sanitarium a great company as well. That's a great price
Speaker 2: point in current times, you know, to be paying two
Speaker 2: dollars for a liter compared to you know, double that,
Speaker 2: if not more for some of the more boutique ones.
Speaker 2: And you know, it fortify really really well. So yeah,
Speaker 2: one hundred percent.
Speaker 1: I give it.
Speaker 2: You know, in terms of oat milk, which I don't
Speaker 2: love because of the protein, and I know I've said that,
Speaker 2: but in terms of oat milk, this had been my pick,
Speaker 2: and I give it, you know, nine out of ten.
Speaker 1: Definitely. As I said, I don't think any of the
Speaker 1: ones we've reviewed today are bad, but this definitely for
Speaker 1: me tops it.
Speaker 2: And the fat's great. You know, the fat is great
Speaker 2: because you know. So that's a really nice formulation and
Speaker 2: like you said, from what I've heard, it tastes good,
Speaker 2: because of course that has to be the thing as
Speaker 2: well for everyone. And it's no good if it's fantastic
Speaker 2: nutrition ly if it tastes like rubbish. So I think
Speaker 2: it ticks that box on flavor as well. And yeah,
Speaker 2: those nutrients you're not getting them from any other sources,
Speaker 2: so it's strong on that point alone, definitely.
Speaker 1: So that's the nutrition couch recommendation for the week is
Speaker 1: the Sanitarium So Good Oat Milk no added sugar variety
Speaker 1: currently on Zayla wil West. So if you do see
Speaker 1: it on zale Go and grab yourself a couple of
Speaker 1: bottles of.
Speaker 2: That and be mindful that you know these. When we're
Speaker 2: talking about milks in general, the nutrients that we're looking
Speaker 2: for are protein, calcium, vitamin D five. It can be nice,
Speaker 2: but it's not something naturally that we're looking for in
Speaker 2: our milks. It's kind of a bonus, but it's not
Speaker 2: something I'm not getting given my clients fiber through their milk.
Speaker 2: I want it through their vegetables, their fruits, their whole grains.
Speaker 2: So you know, the primary standard for me is always
Speaker 2: about not adding too much extra fat, getting the calcium,
Speaker 2: vitamin D and where possible protein well.
Speaker 1: That brings us to the end of another episode of
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