1 00:00:01,520 --> 00:00:05,160 Speaker 1: Do you take any vitamins or other supplements. Maybe you 2 00:00:05,240 --> 00:00:08,119 Speaker 1: have a whole supplement regime, or maybe occasionally you just 3 00:00:08,119 --> 00:00:10,520 Speaker 1: pop a Vitamin B or Vitamin C when you need 4 00:00:10,560 --> 00:00:11,840 Speaker 1: a little extra energy. 5 00:00:11,640 --> 00:00:12,520 Speaker 2: Or immune support. 6 00:00:13,160 --> 00:00:15,319 Speaker 1: On today's episode of The Nutrition Couch, we take a 7 00:00:15,360 --> 00:00:18,000 Speaker 1: closer look at popular supplements and signs you may be 8 00:00:18,040 --> 00:00:20,960 Speaker 1: getting too much of a good thing. Hi, I'm Susie 9 00:00:21,000 --> 00:00:23,279 Speaker 1: Barrel and I'm Lean Ward, and together we bring you 10 00:00:23,360 --> 00:00:25,840 Speaker 1: The Nutrition Couch, the weekly podcast that keeps you up 11 00:00:25,840 --> 00:00:27,479 Speaker 1: to date on everything you need to know in the 12 00:00:27,480 --> 00:00:30,640 Speaker 1: world of nutrition as well as supplement awareness. It's time 13 00:00:30,680 --> 00:00:33,120 Speaker 1: to talk about sour Dalyann, because there was a little 14 00:00:33,120 --> 00:00:35,360 Speaker 1: bit of a frenzy when I mentioned it recently on 15 00:00:35,360 --> 00:00:39,360 Speaker 1: social media. We have a new high protein product in 16 00:00:39,400 --> 00:00:42,840 Speaker 1: the supermarket to share surprise, surprise, and we are also 17 00:00:43,000 --> 00:00:46,239 Speaker 1: chatting some alternate milks, including a product I've never heard of, 18 00:00:46,600 --> 00:00:49,720 Speaker 1: tiger nut milk. So to kick us off today, Lynn, 19 00:00:50,080 --> 00:00:52,400 Speaker 1: there was a news headline that came through on news 20 00:00:52,440 --> 00:00:55,720 Speaker 1: dot com around a big supplement company in a little 21 00:00:55,720 --> 00:01:00,280 Speaker 1: bit of hot water for super supplementing. And I have 22 00:01:00,480 --> 00:01:03,360 Speaker 1: always held the belief as a dietitian for twenty five 23 00:01:03,440 --> 00:01:07,440 Speaker 1: years that certain supplements are super concentrated, and I'm not 24 00:01:07,480 --> 00:01:09,880 Speaker 1: a big fan. So I find a number of the 25 00:01:09,920 --> 00:01:14,440 Speaker 1: pregnancy multivitamins have got so much of certain nutrients in them, 26 00:01:14,840 --> 00:01:16,760 Speaker 1: and I just think there comes a point where it 27 00:01:16,880 --> 00:01:19,560 Speaker 1: is too much. You know, sure in the case of 28 00:01:20,200 --> 00:01:23,440 Speaker 1: you know, preventing neural tube dvxs specifically, or making sure 29 00:01:23,440 --> 00:01:26,520 Speaker 1: our nutrition's on track, but when people are taking things 30 00:01:26,560 --> 00:01:29,360 Speaker 1: that have two, three, four, five times the recommended amounts 31 00:01:29,400 --> 00:01:32,680 Speaker 1: in them, or super supplementing or stacking what I call. 32 00:01:32,800 --> 00:01:35,480 Speaker 1: So you might be taking a multivitamin and then you 33 00:01:35,520 --> 00:01:37,880 Speaker 1: might also be taking a B vitamin, and then you're 34 00:01:37,880 --> 00:01:41,039 Speaker 1: also getting some from your protein powder, and you actually 35 00:01:41,080 --> 00:01:44,839 Speaker 1: don't realize that you're getting a super amount of nutrients. 36 00:01:44,880 --> 00:01:47,320 Speaker 1: And I think there's a general belief out there that 37 00:01:47,360 --> 00:01:49,560 Speaker 1: more is better, and that is not the case. 38 00:01:49,920 --> 00:01:50,080 Speaker 3: You know. 39 00:01:50,160 --> 00:01:52,840 Speaker 1: One of the first principles we learn in physiology at 40 00:01:52,920 --> 00:01:57,080 Speaker 1: university is the idea of homeostasis or balance, and very 41 00:01:57,120 --> 00:02:00,400 Speaker 1: much like nutrition, nutrient intake comes down to the balance 42 00:02:00,440 --> 00:02:03,240 Speaker 1: and more is not always better, with the exception of course, 43 00:02:03,240 --> 00:02:06,680 Speaker 1: we'd say fresh vegetables, but when it comes to supplementing 44 00:02:06,720 --> 00:02:10,240 Speaker 1: concentrated amounts. Taking a pill or a capsule is not 45 00:02:10,400 --> 00:02:13,840 Speaker 1: the same as having fresh food. You don't get that 46 00:02:13,919 --> 00:02:19,280 Speaker 1: synchronicity between different nutrients, you don't automatically regulate it, and 47 00:02:19,320 --> 00:02:20,799 Speaker 1: you very much can overdo it. 48 00:02:20,880 --> 00:02:22,920 Speaker 2: And that was certainly the case in this news headline, 49 00:02:22,960 --> 00:02:23,320 Speaker 2: wasn't it. 50 00:02:23,720 --> 00:02:25,560 Speaker 3: Yeah. Absolutely, it's quite shocking and it's something that you 51 00:02:25,639 --> 00:02:28,320 Speaker 3: and me have just been discussing between ourselves for I'm 52 00:02:28,360 --> 00:02:30,880 Speaker 3: going to say over a year now, because when we 53 00:02:30,880 --> 00:02:34,440 Speaker 3: were formulating our energy blend of Creatine, which is the 54 00:02:34,440 --> 00:02:36,720 Speaker 3: beautiful yellow packet with the tropical flavor many of our 55 00:02:36,760 --> 00:02:39,320 Speaker 3: listeners are well aware of because it's so delicious, we 56 00:02:39,320 --> 00:02:41,840 Speaker 3: were very cautious of how much bee vitamins we actually 57 00:02:41,840 --> 00:02:45,320 Speaker 3: put in that because I and SO do. You have 58 00:02:45,400 --> 00:02:47,760 Speaker 3: a lot of friends and family members that are actually doctors, 59 00:02:47,840 --> 00:02:50,160 Speaker 3: and one of my friends was telling me there's starting 60 00:02:50,200 --> 00:02:52,480 Speaker 3: to become a few more case studies being written up 61 00:02:52,480 --> 00:02:56,760 Speaker 3: in medical journals about neuropathy related to overdosing of Bee 62 00:02:56,800 --> 00:03:00,560 Speaker 3: six essentially, So this Australian brand, it's a big, large, 63 00:03:00,600 --> 00:03:03,920 Speaker 3: trusted Australian supplement brand, and they're not the only ones, right, 64 00:03:03,960 --> 00:03:06,519 Speaker 3: so they're actually facing a bit of you know, they're 65 00:03:06,520 --> 00:03:09,079 Speaker 3: in some legal hot water basically the moment, and there's 66 00:03:09,080 --> 00:03:12,840 Speaker 3: a potential class action being put together from people who 67 00:03:13,120 --> 00:03:16,840 Speaker 3: have basically experienced toxicity in terms of too much B six. 68 00:03:17,120 --> 00:03:19,040 Speaker 3: And they're not the only brand. There are so many 69 00:03:19,080 --> 00:03:22,960 Speaker 3: brands on the market that have enormous levels of B six. 70 00:03:23,000 --> 00:03:25,600 Speaker 3: So just to give you some context, for a woman 71 00:03:25,880 --> 00:03:30,000 Speaker 3: age between twenty and fifty, the recommended daily intake of 72 00:03:30,080 --> 00:03:33,800 Speaker 3: B six is one point three milligrams per day. To 73 00:03:33,840 --> 00:03:37,120 Speaker 3: put that into context, in our energy blend of creatine 74 00:03:37,240 --> 00:03:41,720 Speaker 3: per serve, we have included zero point three two milligrams 75 00:03:41,760 --> 00:03:44,160 Speaker 3: of B six a day. That's about twenty percent of 76 00:03:44,200 --> 00:03:48,320 Speaker 3: the RDI. There are many, many, many brands out there 77 00:03:48,600 --> 00:03:52,280 Speaker 3: that are putting up to five hundred percent of the 78 00:03:52,320 --> 00:03:55,280 Speaker 3: recommended daily intake of B six into their supplements and 79 00:03:55,320 --> 00:03:58,480 Speaker 3: calling them energy brands or B six complexes and even 80 00:03:58,480 --> 00:04:01,800 Speaker 3: in some multi vitamins just in like a stress kind 81 00:04:01,840 --> 00:04:05,360 Speaker 3: of be complex vitamin essentially. And I think that there 82 00:04:05,360 --> 00:04:08,640 Speaker 3: are so many people who hold the belief that vitamins 83 00:04:08,640 --> 00:04:12,280 Speaker 3: are natural, therefore natural equals safe, and it simply doesn't 84 00:04:12,320 --> 00:04:15,280 Speaker 3: work that way. But B sex is very very interesting 85 00:04:15,320 --> 00:04:17,640 Speaker 3: because certainly when Susie and I went through UNI, granted 86 00:04:17,680 --> 00:04:20,120 Speaker 3: it was a different time, but we certainly learned the 87 00:04:20,160 --> 00:04:22,560 Speaker 3: same things in terms of B vitamins, I e. Their 88 00:04:22,600 --> 00:04:25,440 Speaker 3: water soluble. If you have too much, you'll pee them out. 89 00:04:25,680 --> 00:04:29,040 Speaker 3: That is what we have always believed about B vitamins, right, 90 00:04:29,320 --> 00:04:32,039 Speaker 3: But there are more and more cases from people who 91 00:04:32,080 --> 00:04:35,000 Speaker 3: are experiencing B vitamin toxicity is being written up in 92 00:04:35,040 --> 00:04:39,640 Speaker 3: these medical journals that something isn't going right. We're not 93 00:04:39,800 --> 00:04:42,520 Speaker 3: just excluding it in our urine like we thought. It 94 00:04:42,600 --> 00:04:45,600 Speaker 3: is actually building up in the system and actually causing toxicity. 95 00:04:45,880 --> 00:04:49,600 Speaker 3: So B six toxicity the classic symptoms, and the scariest 96 00:04:49,600 --> 00:04:53,479 Speaker 3: thing is, Susie, I've had three clients this year that 97 00:04:53,600 --> 00:04:56,200 Speaker 3: have experienced B six toxicity, and I was saying to you, like, 98 00:04:56,240 --> 00:04:59,039 Speaker 3: it's becoming a real issue, Like this is the first 99 00:04:59,120 --> 00:05:01,440 Speaker 3: time in my career in over a decade that I'm 100 00:05:01,440 --> 00:05:04,560 Speaker 3: actually having people come to me with numbness or tingling 101 00:05:04,600 --> 00:05:06,719 Speaker 3: in their hands and feet. And of course this toxicity 102 00:05:06,760 --> 00:05:09,359 Speaker 3: is being confirmed with blood tests through their doctors. They've 103 00:05:09,360 --> 00:05:12,320 Speaker 3: just come to me for you know, separate nutrition issues, 104 00:05:12,360 --> 00:05:15,599 Speaker 3: fat loss, hormone health, et cetera. But they've actually had 105 00:05:15,640 --> 00:05:18,479 Speaker 3: this diagnosed through blood test through their doctors. So the 106 00:05:18,520 --> 00:05:23,600 Speaker 3: most common symptoms of B six toxicity are numbness and tingling, 107 00:05:23,680 --> 00:05:26,720 Speaker 3: particularly in the hands and feet, sometimes a little bit 108 00:05:26,720 --> 00:05:29,719 Speaker 3: of like a nerve like droup or nerve pain particularly 109 00:05:29,760 --> 00:05:32,360 Speaker 3: in the face, or just nerve discomfort, and a bit 110 00:05:32,400 --> 00:05:35,039 Speaker 3: of like a loss of coordination. They're probably the three 111 00:05:35,200 --> 00:05:38,840 Speaker 3: major symptoms of B six toxicity, and if you get 112 00:05:38,880 --> 00:05:41,960 Speaker 3: onto it quickly, a lot of those symptoms are reversible. 113 00:05:41,960 --> 00:05:43,920 Speaker 3: But two out of the three clients that I had 114 00:05:43,920 --> 00:05:48,080 Speaker 3: this year have had ongoing symptoms for over twelve months. 115 00:05:48,360 --> 00:05:51,359 Speaker 3: So I can see why there potentially might be a 116 00:05:51,400 --> 00:05:55,359 Speaker 3: class action, you know, towards a lot of these supplement companies. 117 00:05:55,440 --> 00:05:59,039 Speaker 3: But the reality is they're not technically doing anything wrong. 118 00:05:59,279 --> 00:06:02,360 Speaker 3: The legislation in Australia to what I believe. I'm certainly 119 00:06:02,360 --> 00:06:05,600 Speaker 3: not a lawyer, but from what I've read, these companies 120 00:06:05,600 --> 00:06:08,080 Speaker 3: are putting in these amounts, Like the safe upper limit 121 00:06:08,080 --> 00:06:11,880 Speaker 3: in Australia is fifty milligrams, That is like fifty milligrams. 122 00:06:11,920 --> 00:06:14,760 Speaker 3: What's that percentage fifty divid If one point three is 123 00:06:14,800 --> 00:06:20,720 Speaker 3: a recommended daily intake, what's that percentage it's like crazy hard, yeah, 124 00:06:20,760 --> 00:06:22,680 Speaker 3: and some companies are putting in you know, up to 125 00:06:22,680 --> 00:06:26,599 Speaker 3: one hundred or even over the recommended intake is different 126 00:06:26,960 --> 00:06:29,760 Speaker 3: compared to if you're getting your inputting supplements from say America, 127 00:06:29,800 --> 00:06:31,880 Speaker 3: for example. So the safe upper limit in Australia is 128 00:06:31,880 --> 00:06:34,600 Speaker 3: fifty milligrams. I believe that it's a lot higher in 129 00:06:34,680 --> 00:06:37,800 Speaker 3: other countries around the world as well, So it's becoming 130 00:06:37,839 --> 00:06:40,160 Speaker 3: a big problem. And I think the concern is that 131 00:06:40,440 --> 00:06:44,960 Speaker 3: there's no like really clear warnings on supplement labels. It's 132 00:06:45,000 --> 00:06:47,960 Speaker 3: in tiny fine print. If you need glasses, like, good 133 00:06:48,000 --> 00:06:50,960 Speaker 3: luck reading that tiny fine print, right. And I think 134 00:06:50,960 --> 00:06:53,760 Speaker 3: that we just have this belief that natural is harmless 135 00:06:53,839 --> 00:06:55,520 Speaker 3: or because it's a vitamin, it's got to be good 136 00:06:55,520 --> 00:06:58,040 Speaker 3: for it. So people are taking all of these energy 137 00:06:58,080 --> 00:07:00,880 Speaker 3: supplements and energy vitamins to try and give them a 138 00:07:00,880 --> 00:07:02,920 Speaker 3: bit of an energy boost. And I get it. We're 139 00:07:02,960 --> 00:07:06,360 Speaker 3: tired where exhausted. I get it. But it doesn't mean 140 00:07:06,400 --> 00:07:09,160 Speaker 3: that it's safe just because it's a vitamin. So I 141 00:07:09,240 --> 00:07:13,000 Speaker 3: think it really highlights a real issue within Australia and 142 00:07:13,040 --> 00:07:15,200 Speaker 3: particularly the rest of the world as well. But I 143 00:07:15,240 --> 00:07:17,480 Speaker 3: think it's something that we're going to be hearing more 144 00:07:17,520 --> 00:07:19,400 Speaker 3: and more and more of so I think that our 145 00:07:19,480 --> 00:07:22,160 Speaker 3: nutrition couch lists should be aware of it. And probably 146 00:07:22,160 --> 00:07:25,040 Speaker 3: the other concern is supplement stacking, And indeed Susie and 147 00:07:25,080 --> 00:07:27,760 Speaker 3: I have talked about this multiple times on the podcast before. 148 00:07:28,200 --> 00:07:31,200 Speaker 3: If you're taking multiple supplements, you're taking a multivitamin, you're 149 00:07:31,360 --> 00:07:33,760 Speaker 3: taking a greens powder, you're taking an energy blend, you're 150 00:07:33,760 --> 00:07:36,440 Speaker 3: taking a stress supplement, you need to check that all 151 00:07:36,480 --> 00:07:39,720 Speaker 3: of those supplements aren't super stacking B six between them, 152 00:07:39,720 --> 00:07:42,160 Speaker 3: because I've certainly had clients and one of the ladies 153 00:07:42,200 --> 00:07:44,440 Speaker 3: I had with toxic levels of B six and she 154 00:07:44,480 --> 00:07:46,880 Speaker 3: has this ongoing tingling and numbness in her hands and 155 00:07:46,880 --> 00:07:49,720 Speaker 3: this ongoing tingling and a little bit of a facial droup. 156 00:07:49,760 --> 00:07:52,920 Speaker 3: Basically this has been over twelve months. She's experiencing symptoms. 157 00:07:52,920 --> 00:07:55,600 Speaker 3: She's not taking any of those supplements anymore. She was 158 00:07:55,640 --> 00:07:58,720 Speaker 3: taking three, and across the three she was actually in 159 00:07:58,760 --> 00:08:02,239 Speaker 3: taking about eighteen minsis grams of B six, like a huge, 160 00:08:02,440 --> 00:08:06,200 Speaker 3: huge amount, And certainly each individual supplement had a warning 161 00:08:06,280 --> 00:08:08,560 Speaker 3: label listed on in the tiniest print that you could 162 00:08:08,600 --> 00:08:11,960 Speaker 3: imagine like the tiniest fontevy, you need a microscope to 163 00:08:12,040 --> 00:08:14,720 Speaker 3: view it. But when she's taking three at once, like 164 00:08:14,760 --> 00:08:17,320 Speaker 3: one was an energy one, one was a multivitamin one, 165 00:08:17,400 --> 00:08:20,280 Speaker 3: and one was a magnesium blend that she was using 166 00:08:20,280 --> 00:08:22,000 Speaker 3: to help her wind down and get to sleep, so 167 00:08:22,000 --> 00:08:25,200 Speaker 3: it was magnesium plus B six as well. So it 168 00:08:25,240 --> 00:08:28,240 Speaker 3: becomes a real issue when people are taking multiple supplements, 169 00:08:28,240 --> 00:08:32,000 Speaker 3: and it's really important that you're choosing brands that understand 170 00:08:32,040 --> 00:08:34,719 Speaker 3: the science, that actually read the literature, read some of 171 00:08:34,800 --> 00:08:37,640 Speaker 3: these medical journals in case studies, but also a really 172 00:08:37,720 --> 00:08:42,280 Speaker 3: conscious not to stack vitamins between their different supplement ranges, 173 00:08:42,400 --> 00:08:45,560 Speaker 3: or to have really really clear warnings not to do 174 00:08:45,600 --> 00:08:47,800 Speaker 3: that in terms of on their websites and on their products, 175 00:08:47,800 --> 00:08:51,880 Speaker 3: and sadly, most large Australian supplement companies do not, and 176 00:08:52,000 --> 00:08:53,880 Speaker 3: people are paying the price for that, aren't they Like 177 00:08:53,880 --> 00:08:54,760 Speaker 3: it's scary. 178 00:08:55,360 --> 00:08:59,160 Speaker 1: I first noticed it working with bariatric patients because as 179 00:08:59,200 --> 00:09:03,640 Speaker 1: a routine description after a gastric sleeve or bypass, physicians 180 00:09:03,679 --> 00:09:08,679 Speaker 1: will prescribe a very concentrated multivitamin and it was not 181 00:09:08,840 --> 00:09:12,560 Speaker 1: uncommon to see toxic levels of B vitamins in the blood, 182 00:09:12,640 --> 00:09:16,240 Speaker 1: particularly B twelve, and so I would also as a 183 00:09:16,280 --> 00:09:19,480 Speaker 1: call out to our listeners for anyone who's had barooatric surgery, 184 00:09:19,520 --> 00:09:22,400 Speaker 1: and I know that is not insignificant number of people 185 00:09:22,520 --> 00:09:26,520 Speaker 1: possibly interested in nutrition and certainly crossing my path client wise, 186 00:09:27,080 --> 00:09:29,240 Speaker 1: I want you to really pay attention to those numbers 187 00:09:29,240 --> 00:09:30,920 Speaker 1: on your bloods and if you're taking one of those 188 00:09:31,080 --> 00:09:35,120 Speaker 1: very concentrated baryatric multivitamins, just because you've been told to, 189 00:09:35,360 --> 00:09:37,880 Speaker 1: doesn't mean it's right for you forever, and really keep 190 00:09:37,920 --> 00:09:38,959 Speaker 1: an eye on those levels. 191 00:09:39,000 --> 00:09:40,280 Speaker 2: It's very, very important. 192 00:09:40,360 --> 00:09:42,000 Speaker 1: So yeah, I think this is a really pertinent issue, 193 00:09:42,000 --> 00:09:44,800 Speaker 1: and I agree that it really is. The industry is 194 00:09:44,840 --> 00:09:47,440 Speaker 1: not regulated anywhere near as tightly as it should be, 195 00:09:47,480 --> 00:09:50,800 Speaker 1: and basically anyone can pop on a formulation hat, throw 196 00:09:50,840 --> 00:09:53,360 Speaker 1: some money and start to manufacture vitamins and I don't 197 00:09:53,360 --> 00:09:55,720 Speaker 1: think that should be the case at all. All, righty 198 00:09:55,800 --> 00:09:58,640 Speaker 1: and well, through something on my instate, our listeners may 199 00:09:58,679 --> 00:10:01,000 Speaker 1: have noticed there's been a a trend in the past 200 00:10:01,000 --> 00:10:03,840 Speaker 1: few weeks. I saw a sports dietitian had written things 201 00:10:03,840 --> 00:10:05,920 Speaker 1: I would say to my clients if I wasn't worried 202 00:10:05,920 --> 00:10:10,640 Speaker 1: about hurting their feelings. And I've realized now it's a 203 00:10:10,640 --> 00:10:12,719 Speaker 1: thing going around on Instagram, and I thought, oh, that's 204 00:10:12,760 --> 00:10:13,280 Speaker 1: quite fun. 205 00:10:13,480 --> 00:10:14,480 Speaker 2: I'll do it a bit more. 206 00:10:14,320 --> 00:10:17,280 Speaker 1: Gently, because of course we do need to have a 207 00:10:17,360 --> 00:10:19,280 Speaker 1: level of sensitivity with our clients. But I think I 208 00:10:19,320 --> 00:10:21,480 Speaker 1: did one on Insta that said things I would tell 209 00:10:21,520 --> 00:10:24,079 Speaker 1: my clients files being completely honest when we first met, 210 00:10:24,160 --> 00:10:26,600 Speaker 1: rather than sort of being a bit more gentle. And 211 00:10:26,640 --> 00:10:29,520 Speaker 1: one of the things I put in that group of things, Leanne, 212 00:10:29,520 --> 00:10:32,160 Speaker 1: was sourdough is not the best choice of bread. Now, 213 00:10:32,440 --> 00:10:34,720 Speaker 1: initially I was going to write sourdo's not healthy, but 214 00:10:34,760 --> 00:10:36,960 Speaker 1: I changed it. We have to be so careful with 215 00:10:37,000 --> 00:10:39,600 Speaker 1: every word we say. But I think there is a 216 00:10:39,600 --> 00:10:41,840 Speaker 1: lot of belief around sourdough. And let me tell you 217 00:10:41,880 --> 00:10:44,280 Speaker 1: of all the ten points I made, Leanne, I got 218 00:10:44,320 --> 00:10:48,000 Speaker 1: about four hundred messages about sourdough and horror, shame, shock, 219 00:10:48,679 --> 00:10:51,520 Speaker 1: questioning it, arguing, and I thought it was time to 220 00:10:51,559 --> 00:10:53,640 Speaker 1: have a bit of a deep dive into the world 221 00:10:53,640 --> 00:10:58,680 Speaker 1: of sour dough. So, first of all, I, like many listeners, 222 00:10:58,720 --> 00:11:00,960 Speaker 1: love nothing more than spending for fourteen dollars at my 223 00:11:01,000 --> 00:11:05,199 Speaker 1: local bakery to get a beautiful, fresh, whole grain sour dough. 224 00:11:05,280 --> 00:11:05,640 Speaker 3: It is. 225 00:11:05,679 --> 00:11:07,720 Speaker 2: We only do it once a week. My boys love it. 226 00:11:07,720 --> 00:11:10,000 Speaker 1: We have it with vegimide and beautiful things, and it 227 00:11:10,040 --> 00:11:14,040 Speaker 1: is delicious. But one of the key points I would 228 00:11:14,080 --> 00:11:15,800 Speaker 1: like to make is there's a big difference in the 229 00:11:15,880 --> 00:11:18,840 Speaker 1: quality of sour dough. It's not overly regulated, so there's 230 00:11:18,840 --> 00:11:21,920 Speaker 1: a big difference between likely the ones that are very 231 00:11:21,960 --> 00:11:25,400 Speaker 1: expensive from Urtesian bakeries that have had a start rising 232 00:11:25,440 --> 00:11:30,120 Speaker 1: for twenty four thirty six longer hours and true fermentations happening, 233 00:11:30,520 --> 00:11:32,640 Speaker 1: and then to see it slapt on a supermarket bread 234 00:11:32,880 --> 00:11:35,600 Speaker 1: because there's no regulation. And in some cases you may 235 00:11:35,640 --> 00:11:38,480 Speaker 1: see at sour doughs start a powder in some of 236 00:11:38,520 --> 00:11:41,840 Speaker 1: the commercial loaves compared to the artesian loave that costs 237 00:11:41,880 --> 00:11:44,600 Speaker 1: fourteen plus dollars. So first of all, we don't always 238 00:11:44,640 --> 00:11:47,319 Speaker 1: know what we're getting. The next thing I would argue 239 00:11:47,480 --> 00:11:52,560 Speaker 1: is that nutritionally, the best bread is a dense grain bread. 240 00:11:52,679 --> 00:11:56,040 Speaker 1: It is higher in natural nutrients, protein, dietary fib a 241 00:11:56,080 --> 00:11:59,320 Speaker 1: whole grain spidermin e. It has a lower carbohydrate load. 242 00:11:59,559 --> 00:12:01,240 Speaker 1: If I had to say what is the healthiest bread, 243 00:12:01,280 --> 00:12:04,200 Speaker 1: that is the healthiest bread. So let's keep in mind 244 00:12:04,280 --> 00:12:06,400 Speaker 1: lean how most people eat sour dough, which is a 245 00:12:06,400 --> 00:12:10,360 Speaker 1: couple of large white slices at the cafe. That is 246 00:12:10,360 --> 00:12:12,160 Speaker 1: how most people get their sour dough. They have it 247 00:12:12,200 --> 00:12:14,920 Speaker 1: for toast, they have it on sandwiches that most people, 248 00:12:14,960 --> 00:12:18,280 Speaker 1: I argue, are not paying fourteen dollars for an artesian loaf. 249 00:12:18,400 --> 00:12:20,760 Speaker 1: Now I'll come back to that in a minute, but 250 00:12:20,880 --> 00:12:23,640 Speaker 1: basically that is my argument. The way most of us 251 00:12:23,679 --> 00:12:26,400 Speaker 1: eat sour dough is wash and it is. It may 252 00:12:26,440 --> 00:12:30,760 Speaker 1: have a slightly lower GI than typical white bread, but 253 00:12:30,800 --> 00:12:33,480 Speaker 1: it does not offer the nutritional benefits of a dense 254 00:12:33,520 --> 00:12:36,319 Speaker 1: whole grain and it is also very high in carbohydrate. 255 00:12:36,720 --> 00:12:39,040 Speaker 1: So whilst it may have a lower GI than a 256 00:12:39,080 --> 00:12:43,480 Speaker 1: slice white, it's not significantly better because the carbohydrate load 257 00:12:43,600 --> 00:12:46,719 Speaker 1: is huge. Those slices are big. I would argue two 258 00:12:46,800 --> 00:12:48,920 Speaker 1: typical slices of sour dough at a cafe is at 259 00:12:49,000 --> 00:12:51,840 Speaker 1: least fifty, if not sixty grams of carbohydrate. That is 260 00:12:51,880 --> 00:12:55,040 Speaker 1: almost double what you will find in two small slices 261 00:12:55,080 --> 00:12:57,679 Speaker 1: of dense whole grain bread. So we have this perception 262 00:12:57,760 --> 00:13:00,760 Speaker 1: that's healthier, and I'm arguing it is not. Now in 263 00:13:00,800 --> 00:13:03,400 Speaker 1: the case that you are spending or even buying a 264 00:13:03,520 --> 00:13:06,840 Speaker 1: multi grain sour dough. Yes it is better than white. 265 00:13:07,200 --> 00:13:11,040 Speaker 1: Yes it is absolutely better than sliced white bread. But 266 00:13:11,160 --> 00:13:13,160 Speaker 1: you've still got to watch the slice size. So if 267 00:13:13,240 --> 00:13:16,160 Speaker 1: you get a smaller loaf, yes, it will be a 268 00:13:16,200 --> 00:13:18,840 Speaker 1: lower carbohydrate load, but if it is still a big slice, 269 00:13:18,880 --> 00:13:21,680 Speaker 1: you're still getting that carbohydrate load, even though it's better 270 00:13:21,840 --> 00:13:25,880 Speaker 1: in a grain loaf. Now, for that reason, it is 271 00:13:25,920 --> 00:13:29,160 Speaker 1: also about portion size. Now for the people listening who 272 00:13:29,240 --> 00:13:31,320 Speaker 1: say I eat sourdo because it's better for my stomach 273 00:13:31,480 --> 00:13:34,960 Speaker 1: or I can't tolerate, that's a different issue. I'm just 274 00:13:35,000 --> 00:13:37,400 Speaker 1: talking about the nutritionals of it. And the way most 275 00:13:37,440 --> 00:13:39,400 Speaker 1: people have is white sour dough, and it is not 276 00:13:39,440 --> 00:13:41,960 Speaker 1: overly healthy and it is certainly not the healthiest form 277 00:13:42,000 --> 00:13:44,560 Speaker 1: of bread. So that was just basically the point I 278 00:13:44,600 --> 00:13:47,760 Speaker 1: wanted to make, and to be very careful because supermarket 279 00:13:47,800 --> 00:13:51,360 Speaker 1: sour dough, particularly in the actual bread section, if you 280 00:13:51,360 --> 00:13:53,120 Speaker 1: have a look at the label, it's probably a sour 281 00:13:53,160 --> 00:13:56,720 Speaker 1: dough powder starter. It's not the true starter culture that 282 00:13:56,880 --> 00:13:59,840 Speaker 1: bakeries will use and for men over many, many hours, 283 00:14:00,320 --> 00:14:02,480 Speaker 1: So it's not the same product, and you're not getting 284 00:14:02,480 --> 00:14:06,160 Speaker 1: those nutritional benefits that come from an artesian sour dough 285 00:14:06,160 --> 00:14:09,319 Speaker 1: that is proofed for long period of time. But if 286 00:14:09,320 --> 00:14:11,320 Speaker 1: you do love sour dough or if you make it yourself, 287 00:14:11,360 --> 00:14:14,800 Speaker 1: which a number of my clients do, you ideally really 288 00:14:14,840 --> 00:14:17,640 Speaker 1: need a grain base if you can. Now, whole meal 289 00:14:17,679 --> 00:14:19,000 Speaker 1: is a bit better if you want to mix white 290 00:14:19,000 --> 00:14:20,960 Speaker 1: and whole meal, but it's never going to be as 291 00:14:21,040 --> 00:14:23,120 Speaker 1: good as a dense grain blend, and of course that's 292 00:14:23,200 --> 00:14:25,440 Speaker 1: a lot more expensive, so people will err to the other. 293 00:14:25,920 --> 00:14:27,360 Speaker 1: So yeah, I just thought there was quite a few 294 00:14:27,400 --> 00:14:29,600 Speaker 1: myths around it, and I wanted to just to clarify 295 00:14:29,640 --> 00:14:31,680 Speaker 1: what I was talking about. But it's just not because 296 00:14:31,680 --> 00:14:34,120 Speaker 1: its sour dough does not make it a healthier choice 297 00:14:34,200 --> 00:14:37,160 Speaker 1: or that much better, particularly when you're going for commercial 298 00:14:37,200 --> 00:14:39,400 Speaker 1: sour dough at a typical cafe or bakery, because they're 299 00:14:39,440 --> 00:14:42,120 Speaker 1: not paying fourteen dollars a low for their bread. They'd 300 00:14:42,120 --> 00:14:42,720 Speaker 1: make no money. 301 00:14:42,800 --> 00:14:43,000 Speaker 3: You know. 302 00:14:43,080 --> 00:14:45,320 Speaker 1: Keep in mind, a lot of it is margins, and 303 00:14:45,360 --> 00:14:46,720 Speaker 1: it's going to be a lot cheaper for them to 304 00:14:46,760 --> 00:14:49,400 Speaker 1: get a bolt produced white sour dough than it is 305 00:14:49,440 --> 00:14:52,440 Speaker 1: to get a rye or a grain because they are 306 00:14:52,440 --> 00:14:54,800 Speaker 1: more expensive loaves because the flour will be a lot 307 00:14:54,800 --> 00:14:55,560 Speaker 1: more expensive. 308 00:14:56,120 --> 00:14:57,880 Speaker 3: It's so funny that you brought this up, because on 309 00:14:57,880 --> 00:14:59,920 Speaker 3: my list this week to film some content was about 310 00:15:00,120 --> 00:15:03,080 Speaker 3: sourdough and about the difference between a supermarket soaldo and 311 00:15:03,200 --> 00:15:06,320 Speaker 3: a traditional type of sourdo, because the issue is in 312 00:15:06,360 --> 00:15:10,400 Speaker 3: the soupermarket, what they're doing is they're using commercial yeast, vinegar, 313 00:15:10,600 --> 00:15:13,360 Speaker 3: and often like a sour flavoring that adds the fake 314 00:15:13,560 --> 00:15:16,160 Speaker 3: like tang that you tend to get when you eat sourdo. 315 00:15:16,280 --> 00:15:18,520 Speaker 3: So it's basically a shortcut and you're missing out on 316 00:15:18,560 --> 00:15:21,520 Speaker 3: all the benefits of fermentation. And when you do have 317 00:15:21,680 --> 00:15:24,520 Speaker 3: you know, you use that starter and it ferments over 318 00:15:24,600 --> 00:15:28,320 Speaker 3: twelve twenty four thirty six hours. This extended process of 319 00:15:28,360 --> 00:15:31,720 Speaker 3: fermentation is what helps break down the gluten and the wheat, 320 00:15:31,840 --> 00:15:35,120 Speaker 3: so it actually reduces the fodmat load overall, and in 321 00:15:35,160 --> 00:15:38,640 Speaker 3: some sensitive people, helps to improve the digestibility. So you're 322 00:15:38,680 --> 00:15:42,480 Speaker 3: only getting that benefit in a true quality sourdo. If 323 00:15:42,520 --> 00:15:46,800 Speaker 3: you're singing vinegar and commercial yeast and sour flavoring added 324 00:15:46,920 --> 00:15:50,120 Speaker 3: or additives or preservatives and you know, additional yeast on 325 00:15:50,160 --> 00:15:54,200 Speaker 3: a label, you're not getting true fermented sourdo. You're basically 326 00:15:54,280 --> 00:15:58,200 Speaker 3: getting the soupermarket shortcut version of soado, which, as Susie mentioned, 327 00:15:58,240 --> 00:16:01,720 Speaker 3: doesn't really offer any of the health benefits. So it 328 00:16:01,800 --> 00:16:03,600 Speaker 3: is something that a lot of people just have that 329 00:16:03,920 --> 00:16:06,960 Speaker 3: misconception that it's automatically healthier or it's better for your 330 00:16:06,960 --> 00:16:09,600 Speaker 3: gut health. But you're only getting the gut health benefits 331 00:16:09,840 --> 00:16:12,280 Speaker 3: if you are using a whole grain base. Like Susie said, 332 00:16:12,320 --> 00:16:15,240 Speaker 3: if you can visibly see whole grains in the loaf, 333 00:16:15,320 --> 00:16:17,840 Speaker 3: like you're cutting through it. When you're cutting through that loaf, 334 00:16:17,880 --> 00:16:20,520 Speaker 3: if you're seeing big air bubbles and air pockets, that's 335 00:16:20,560 --> 00:16:23,800 Speaker 3: a good sign that they've used a traditional starter versus 336 00:16:23,880 --> 00:16:26,320 Speaker 3: using the sped up process of adding the vinegar and 337 00:16:26,400 --> 00:16:29,360 Speaker 3: the commercial yeast into it. So it's very easy to 338 00:16:29,360 --> 00:16:31,880 Speaker 3: spot a true sourdough, and often a quick check of 339 00:16:31,880 --> 00:16:34,440 Speaker 3: the ingredient lists will show you. Often you know it's 340 00:16:34,440 --> 00:16:36,520 Speaker 3: not just enough to read sourdo on the front of 341 00:16:36,560 --> 00:16:38,840 Speaker 3: the packet, and as you slice through that, if you're 342 00:16:38,840 --> 00:16:40,920 Speaker 3: seeing those bigger air bubbles, that's a good sign that 343 00:16:40,960 --> 00:16:43,600 Speaker 3: it's being traditionally fermented as well. So I'm like you, 344 00:16:43,880 --> 00:16:45,880 Speaker 3: a lot of my clients who are not Celiac, but 345 00:16:45,920 --> 00:16:48,080 Speaker 3: they're gluten or wheat sensity of or have a bit 346 00:16:48,120 --> 00:16:51,360 Speaker 3: of IBS definitely do better with a sour dough versus 347 00:16:51,360 --> 00:16:54,720 Speaker 3: a traditional whole grain or dense grainy bread because it 348 00:16:54,840 --> 00:16:56,800 Speaker 3: just is that little bit easier to digest, but it 349 00:16:56,840 --> 00:16:59,800 Speaker 3: has to be properly fermented over a couple of days 350 00:17:00,120 --> 00:17:04,320 Speaker 3: to actually get those improved digestibility benefits basically true. 351 00:17:04,320 --> 00:17:06,240 Speaker 1: So I look forward to that content. I find it 352 00:17:06,280 --> 00:17:07,760 Speaker 1: hard to believe you'd already planned to do that. I 353 00:17:07,800 --> 00:17:09,719 Speaker 1: feel like you've just taken that idea and running with it. 354 00:17:09,760 --> 00:17:11,240 Speaker 2: So just watch that. She does that often. 355 00:17:12,040 --> 00:17:14,160 Speaker 1: But no, I think it's a really I think it's 356 00:17:14,160 --> 00:17:15,800 Speaker 1: a great feature. So if you do a good one, 357 00:17:15,800 --> 00:17:18,600 Speaker 1: I'll just post yours, because yeah, I think consumers are 358 00:17:18,600 --> 00:17:20,720 Speaker 1: really being misled. It's very much like the spinach in 359 00:17:20,720 --> 00:17:22,720 Speaker 1: the wrap that doesn't have any spinach, like it is 360 00:17:22,800 --> 00:17:27,439 Speaker 1: really misleading. So yeah, it's really interesting. So yeah, so 361 00:17:28,119 --> 00:17:30,240 Speaker 1: don't get upset if you love sourdough and you make 362 00:17:30,280 --> 00:17:31,800 Speaker 1: your rye. I have it, but we just want to 363 00:17:31,800 --> 00:17:33,679 Speaker 1: point out that there's a lot of intricacies with it, 364 00:17:34,280 --> 00:17:37,520 Speaker 1: all right, So Leanne, there is yet another high protein product, 365 00:17:37,600 --> 00:17:39,679 Speaker 1: and I do have to expand my choice of products 366 00:17:39,680 --> 00:17:41,480 Speaker 1: because we've been covering these quite often. But this was 367 00:17:41,560 --> 00:17:43,760 Speaker 1: quite a big launch to hit supermarkets. In the past 368 00:17:43,800 --> 00:17:45,360 Speaker 1: week or two they've got a lot of mail outs 369 00:17:45,400 --> 00:17:47,600 Speaker 1: to dieticians and I think I don't know if I 370 00:17:47,640 --> 00:17:49,840 Speaker 1: got offered, maybe not, but I think we talked about 371 00:17:50,080 --> 00:17:53,560 Speaker 1: going around as an option to promote it. And Dairy Farmer's, 372 00:17:54,000 --> 00:17:56,879 Speaker 1: one of the biggest dairy manufacturers in Australia, have a 373 00:17:56,920 --> 00:18:00,240 Speaker 1: new high protein milk and we have been talking little 374 00:18:00,240 --> 00:18:02,359 Speaker 1: bit about products they've been doing. They've got a flavored 375 00:18:02,400 --> 00:18:04,600 Speaker 1: milk which I don't love because it's got a sparta 376 00:18:04,680 --> 00:18:07,560 Speaker 1: minut I think artificial sweetener. But this is a new 377 00:18:07,640 --> 00:18:10,159 Speaker 1: product rining off the back of protein because generally, in 378 00:18:10,200 --> 00:18:13,200 Speaker 1: a glass of milk, whether it's skim or full cream, 379 00:18:13,240 --> 00:18:15,679 Speaker 1: you get between eight maybe ten grams of protein per 380 00:18:15,720 --> 00:18:19,720 Speaker 1: serve in a large glass, and this option, which is 381 00:18:19,800 --> 00:18:22,119 Speaker 1: definitely available in coals, I haven't seen it in woolies yet, 382 00:18:22,720 --> 00:18:28,080 Speaker 1: has got fifteen grams of protein per serve, which is 383 00:18:28,760 --> 00:18:32,600 Speaker 1: almost double what you would typically get in a cup 384 00:18:32,680 --> 00:18:37,360 Speaker 1: of milk. Now, the issue for me, whilst it's good, 385 00:18:37,400 --> 00:18:39,480 Speaker 1: I guess to have a bit more protein. For some people, 386 00:18:40,280 --> 00:18:42,760 Speaker 1: I struggle that they've left it in a full cream 387 00:18:42,840 --> 00:18:46,120 Speaker 1: variety because it's not available. 388 00:18:45,720 --> 00:18:46,520 Speaker 2: In skim or led. 389 00:18:46,560 --> 00:18:49,080 Speaker 1: It's full cream milk, so full cream milk has got 390 00:18:49,240 --> 00:18:52,720 Speaker 1: per serve almost nine grams of full fat and six 391 00:18:52,800 --> 00:18:55,760 Speaker 1: grams of saturated fat, compared to say a light which 392 00:18:55,800 --> 00:18:57,719 Speaker 1: would have four grams of total fat less than one 393 00:18:57,800 --> 00:19:00,680 Speaker 1: saturated or skim which has less than one gram of 394 00:19:00,720 --> 00:19:04,000 Speaker 1: fat overall, and yet still similar levels of other nutrients. 395 00:19:05,080 --> 00:19:08,240 Speaker 1: My issue with it is I wouldn't use this with 396 00:19:08,359 --> 00:19:11,080 Speaker 1: my own clients because I generally am not trying to 397 00:19:11,320 --> 00:19:14,840 Speaker 1: increase the intake of saturated fat or calories, and I 398 00:19:14,920 --> 00:19:20,639 Speaker 1: want the protein, which then means who is this product for? 399 00:19:21,640 --> 00:19:25,800 Speaker 1: Because generally parents of children will choose to give the 400 00:19:25,880 --> 00:19:28,680 Speaker 1: kids full cream. Now it's recommended kids under the age 401 00:19:28,720 --> 00:19:30,800 Speaker 1: of two have full cream. After that it's fine for 402 00:19:30,840 --> 00:19:33,840 Speaker 1: them to have light or skim. Parents often prefer full 403 00:19:33,840 --> 00:19:36,080 Speaker 1: cream meal, particularly if they've got high energy demands, or 404 00:19:36,080 --> 00:19:38,240 Speaker 1: it might be quite small frame or very active, which 405 00:19:38,280 --> 00:19:40,760 Speaker 1: is no problem at all. The amount of fat in 406 00:19:40,840 --> 00:19:43,080 Speaker 1: dairy is not going to make that much difference to 407 00:19:43,119 --> 00:19:47,359 Speaker 1: the average active child if they're active but really leanne 408 00:19:47,440 --> 00:19:50,119 Speaker 1: I'm not giving my ten year old eighteen grams or so. 409 00:19:50,240 --> 00:19:52,560 Speaker 1: It says eighteen grams on the front, but fifteen. 410 00:19:52,440 --> 00:19:55,240 Speaker 3: The nipper say says eighteen grams per three hundred mil 411 00:19:55,280 --> 00:19:55,960 Speaker 3: I was going to run. 412 00:19:57,640 --> 00:19:59,800 Speaker 2: It's leading as well, because three hundred miles is a 413 00:19:59,840 --> 00:20:00,520 Speaker 2: big glass and. 414 00:20:00,520 --> 00:20:01,920 Speaker 3: It's tea serving size. 415 00:20:02,000 --> 00:20:04,200 Speaker 1: No. Two point fifty a cup is the serve, which 416 00:20:04,240 --> 00:20:07,000 Speaker 1: is fifteen. But I don't And we've spoken about kids 417 00:20:07,040 --> 00:20:09,240 Speaker 1: having too much protein before on the podcast. I don't 418 00:20:09,240 --> 00:20:13,840 Speaker 1: want my child, definitely under a teenager having that much 419 00:20:13,920 --> 00:20:16,119 Speaker 1: protein per serve of milk, like eight to ten grams 420 00:20:16,240 --> 00:20:19,400 Speaker 1: is more than enough for them. Then if they're teenagers, 421 00:20:19,640 --> 00:20:22,159 Speaker 1: well maybe they have higher calories, but most teenagers, and 422 00:20:22,240 --> 00:20:24,120 Speaker 1: I just did a diet for a very active teen 423 00:20:24,560 --> 00:20:26,160 Speaker 1: I don't want them to have extra fat. I want 424 00:20:26,160 --> 00:20:29,520 Speaker 1: them to have extra protein and calories from good quality carbs. 425 00:20:29,600 --> 00:20:31,320 Speaker 1: So I'm not giving them full cream milk anyway. 426 00:20:32,040 --> 00:20:33,040 Speaker 3: So I really. 427 00:20:32,960 --> 00:20:37,720 Speaker 1: Struggle to understand who this product is for older Australians. 428 00:20:38,359 --> 00:20:38,720 Speaker 2: I don't know. 429 00:20:38,960 --> 00:20:42,680 Speaker 3: Yeah, yeah, I think potentially mal Irish Australians, those in hospitals, 430 00:20:42,760 --> 00:20:46,600 Speaker 3: those with big wounds, big requirements, potentially you know, dementia. 431 00:20:47,000 --> 00:20:48,560 Speaker 3: I would see it as a really good option for 432 00:20:48,600 --> 00:20:51,400 Speaker 3: a lot of hospital based clients, particularly those at malnutrition 433 00:20:51,480 --> 00:20:53,320 Speaker 3: at risk of malnutrition post surgery. 434 00:20:53,480 --> 00:20:55,399 Speaker 2: You have no budget for this kind of product, man, 435 00:20:55,480 --> 00:20:56,840 Speaker 2: But it's on the dollars. 436 00:20:56,560 --> 00:20:58,399 Speaker 3: On par with most milks. Like it's five forty for 437 00:20:58,440 --> 00:21:23,600 Speaker 3: two liters of milk. It's not a exorbitant cost. Yeah, true, Yeah, yeah, 438 00:21:23,600 --> 00:21:25,520 Speaker 3: I agree. Like I think I would have a handful 439 00:21:25,520 --> 00:21:27,480 Speaker 3: of clients who would like this because they do like 440 00:21:27,560 --> 00:21:29,240 Speaker 3: full cream milk and there's nothing I can do to 441 00:21:29,280 --> 00:21:31,280 Speaker 3: take that away from them. They're like, don't give me almond, 442 00:21:31,320 --> 00:21:33,200 Speaker 3: don't give me skin, like I want full cream. So 443 00:21:33,560 --> 00:21:35,720 Speaker 3: I have a handful of clients that really just love 444 00:21:35,800 --> 00:21:38,080 Speaker 3: full cream and that's like they're, you know, treat every 445 00:21:38,160 --> 00:21:40,439 Speaker 3: day as their full cream coffee. So potentially they might 446 00:21:40,560 --> 00:21:42,479 Speaker 3: use something like this because the other benefit is it's 447 00:21:42,560 --> 00:21:45,560 Speaker 3: higher and calcium. So per serving per two fifty meals 448 00:21:45,640 --> 00:21:48,520 Speaker 3: is four hundred and thirty milligrams compared to a standard 449 00:21:48,520 --> 00:21:51,119 Speaker 3: cup of milk to fifty meals is about three hundred, 450 00:21:51,400 --> 00:21:53,240 Speaker 3: So it is about one hundred and thirty more. So 451 00:21:53,280 --> 00:21:55,840 Speaker 3: if you're someone who is in those menopausal years, your 452 00:21:56,280 --> 00:21:59,119 Speaker 3: calcium requirements are about thirteen hundred milligrams a day, So 453 00:21:59,200 --> 00:22:00,800 Speaker 3: two cups of this is going to get your pretty 454 00:22:00,840 --> 00:22:03,400 Speaker 3: damn close. So I think somebody who has really high 455 00:22:03,480 --> 00:22:07,480 Speaker 3: calcium requirements or higher protein needs could definitely benefit somebody 456 00:22:07,480 --> 00:22:09,760 Speaker 3: who's vegetarian who might want to have a cup of 457 00:22:09,800 --> 00:22:12,280 Speaker 3: milk with their you know, chickpie salad or something to 458 00:22:12,359 --> 00:22:14,760 Speaker 3: give themselves that bit of a boost. But I agree, 459 00:22:14,760 --> 00:22:17,080 Speaker 3: I don't think it's for the standard population. And I 460 00:22:17,160 --> 00:22:19,520 Speaker 3: also do think that the protein things a little over hype. 461 00:22:19,640 --> 00:22:21,400 Speaker 3: Like I think a cup of milk in itself, whether 462 00:22:21,440 --> 00:22:24,119 Speaker 3: it's skim, whether it's soy, whether it's full cream, is 463 00:22:24,240 --> 00:22:26,040 Speaker 3: enough protein Like eight grams out of a cup of 464 00:22:26,080 --> 00:22:28,359 Speaker 3: milk I'm pretty happy with. For most of my clients, 465 00:22:28,400 --> 00:22:30,320 Speaker 3: I think they can eat their protein in other ways. 466 00:22:30,400 --> 00:22:34,480 Speaker 3: I don't necessarily think we need high protein milk alongside 467 00:22:34,560 --> 00:22:37,119 Speaker 3: every other high protein thing we have in the supermarket. 468 00:22:37,200 --> 00:22:39,360 Speaker 3: So what I use it in my meal plans probably 469 00:22:39,480 --> 00:22:43,440 Speaker 3: not only for a very select client who potentially didn't 470 00:22:43,520 --> 00:22:46,000 Speaker 3: like the high protein yogurts, didn't eat milk, really had 471 00:22:46,080 --> 00:22:49,600 Speaker 3: high calcium and high protein requirements. I might potentially use 472 00:22:49,640 --> 00:22:52,000 Speaker 3: it for them, but not for my standard you know, 473 00:22:52,119 --> 00:22:53,359 Speaker 3: active healthy woman. 474 00:22:53,560 --> 00:22:55,920 Speaker 1: Basically, yeah, I agree with you, So it would be 475 00:22:56,119 --> 00:23:00,560 Speaker 1: very very interesting to see how it goes in supermarkets. Yeah, 476 00:23:01,000 --> 00:23:03,080 Speaker 1: I sort of look at the products coming out and 477 00:23:03,160 --> 00:23:05,240 Speaker 1: I think, oh, I'd love to be an advisor there 478 00:23:05,320 --> 00:23:08,720 Speaker 1: because I just question where they're placed in supermarket. So 479 00:23:09,080 --> 00:23:11,080 Speaker 1: Darry Farmers, if you're listening, we're available to give some 480 00:23:11,280 --> 00:23:14,480 Speaker 1: feedback in the market. All really, Anne, Now you set 481 00:23:14,520 --> 00:23:16,719 Speaker 1: me through your question all about a product I've never 482 00:23:16,800 --> 00:23:18,920 Speaker 1: heard of. So I look forward to your education on 483 00:23:19,000 --> 00:23:21,359 Speaker 1: sharing with us. What is tiger nut milk? 484 00:23:22,240 --> 00:23:24,440 Speaker 3: Why is it? My education, I've never heard of tiger 485 00:23:24,520 --> 00:23:26,240 Speaker 3: nut milk either. No, I can do it. I'm kidding. 486 00:23:26,359 --> 00:23:28,440 Speaker 3: I'm kidding, I've never heard of it. Someone just DM 487 00:23:28,520 --> 00:23:29,560 Speaker 3: me and was like, what do you think of this? 488 00:23:29,680 --> 00:23:31,040 Speaker 3: And I literally was like, I've never heard of it. 489 00:23:31,119 --> 00:23:32,440 Speaker 3: You can just like, can you talk about it on 490 00:23:32,520 --> 00:23:34,960 Speaker 3: the podcast? And of course my first question, like most 491 00:23:35,000 --> 00:23:37,119 Speaker 3: people were thinking, like is it from a tiger? And 492 00:23:37,200 --> 00:23:39,080 Speaker 3: so that was my first I consulted doctor Google and 493 00:23:39,119 --> 00:23:41,760 Speaker 3: I said, is it from a tiger? It's actually not, SUSI, 494 00:23:42,200 --> 00:23:46,480 Speaker 3: tiger nuts are small tubers, so they're actually not technically nuts, 495 00:23:46,520 --> 00:23:48,480 Speaker 3: So it's a little bit misleading. It should be tiger 496 00:23:48,560 --> 00:23:51,240 Speaker 3: tuber milk. But that probably doesn't sound as nice. So 497 00:23:51,400 --> 00:23:54,040 Speaker 3: it is basically just a plant based form of milk. 498 00:23:54,119 --> 00:23:56,640 Speaker 3: And these tiger nuts have been traditionally used in parts 499 00:23:56,680 --> 00:23:59,960 Speaker 3: of Africa, in Spain apparently, and it is a sweet, 500 00:24:00,480 --> 00:24:03,960 Speaker 3: nutty tasting milk. And it does have some resistant starch 501 00:24:04,040 --> 00:24:06,080 Speaker 3: in fiber in there from the tiger nuts, So from 502 00:24:06,119 --> 00:24:09,080 Speaker 3: a gut house benefit, you are potentially getting some additional 503 00:24:09,200 --> 00:24:11,480 Speaker 3: prebiotic fiber, which you know we love. From a gut 504 00:24:11,520 --> 00:24:14,480 Speaker 3: house perspective, I can't say that all brands of tiger 505 00:24:14,520 --> 00:24:17,480 Speaker 3: milk are great. A listener specifically sent us this one, 506 00:24:18,080 --> 00:24:22,720 Speaker 3: Madam Tiger Milk. It is dairy free, gluten free, soy free, 507 00:24:22,920 --> 00:24:26,320 Speaker 3: and vegan friendly and sustainably sourced, and the ingredients are 508 00:24:26,320 --> 00:24:29,920 Speaker 3: actually pretty good sousi. So it's water, not just normal water, 509 00:24:30,000 --> 00:24:34,680 Speaker 3: sousy filtered and UV purified water, followed by organic tiger 510 00:24:34,760 --> 00:24:37,640 Speaker 3: nuts at twelve percent, followed by a father bean protein, 511 00:24:37,840 --> 00:24:42,480 Speaker 3: Australian olive oil, organic sugar minerals. They've got added potassium, 512 00:24:42,600 --> 00:24:45,320 Speaker 3: calcium and phosphate, and then they've also got some sea 513 00:24:45,400 --> 00:24:48,800 Speaker 3: salt and some added vitamins B five, B two, vitamin 514 00:24:48,920 --> 00:24:51,879 Speaker 3: D and vitamin B twelve so it's very well fortified 515 00:24:52,600 --> 00:24:55,800 Speaker 3: nutrition wise. For a cup, two fifty mils is six 516 00:24:55,960 --> 00:24:59,480 Speaker 3: hundred and thirty kilo jules, seven point five grams of protein, 517 00:24:59,480 --> 00:25:01,560 Speaker 3: which is very high for a plant based milk, and 518 00:25:01,640 --> 00:25:04,359 Speaker 3: obviously they've added that additional protein in from the father 519 00:25:04,480 --> 00:25:07,440 Speaker 3: bean protein. It's actually quite high fat eight point three 520 00:25:07,480 --> 00:25:10,200 Speaker 3: grams of total fat, but lower saturated fat one point 521 00:25:10,240 --> 00:25:13,200 Speaker 3: three grams of saturated fat, five point six grams of 522 00:25:13,240 --> 00:25:15,639 Speaker 3: carbs over or five point four of that being sugar. 523 00:25:15,720 --> 00:25:18,280 Speaker 3: There is some added sugar. Most plant based milks on 524 00:25:18,320 --> 00:25:21,760 Speaker 3: the market have added sugar. Calcium three hundred milligrams. We 525 00:25:21,920 --> 00:25:23,520 Speaker 3: love to see that. We love to see a plant 526 00:25:23,560 --> 00:25:26,640 Speaker 3: based milk fortified on par with dairy milk. Love seeing 527 00:25:26,720 --> 00:25:30,399 Speaker 3: that there's about thirteen percent Ardi, vitamin D, twenty two 528 00:25:30,440 --> 00:25:33,879 Speaker 3: percent ADI, vitamin B two, fourteen percent B five and 529 00:25:34,119 --> 00:25:37,640 Speaker 3: forty percent Ardi of B twelve. Phosphor is twenty five 530 00:25:37,680 --> 00:25:40,960 Speaker 3: percent Ardi, and potassium just shy of three hundred milligrams. 531 00:25:41,520 --> 00:25:44,320 Speaker 3: So I don't mind it. Would I personally buy Target 532 00:25:44,359 --> 00:25:47,040 Speaker 3: milk for myself or my kids. No, I drink soy milk, 533 00:25:47,040 --> 00:25:49,639 Speaker 3: My kids drink four cream dairy milk. David drink skims. 534 00:25:49,640 --> 00:25:51,400 Speaker 3: So we have three types of milk in our household, 535 00:25:51,480 --> 00:25:53,600 Speaker 3: and Target milk is not one of them. But I'm 536 00:25:53,640 --> 00:25:55,600 Speaker 3: not against it. I think if somebody really loves it, 537 00:25:55,720 --> 00:25:58,280 Speaker 3: I think certainly, this brand itself seems to be very 538 00:25:58,320 --> 00:26:00,800 Speaker 3: stronger nutritionally than a lot of the other plant based 539 00:26:01,000 --> 00:26:02,840 Speaker 3: milk's on the market. A lot of other plant based 540 00:26:02,880 --> 00:26:04,960 Speaker 3: milks have a high amount of added sugar, they're not 541 00:26:05,040 --> 00:26:07,840 Speaker 3: probably fortified with calcium, and they also use a lot 542 00:26:07,920 --> 00:26:11,200 Speaker 3: of refined vegetable oil. This actually uses Australian olive oil, 543 00:26:11,200 --> 00:26:13,520 Speaker 3: which is pretty good. So if you like it and 544 00:26:13,560 --> 00:26:16,120 Speaker 3: you're happy to spend the money on it, I can't 545 00:26:16,119 --> 00:26:18,240 Speaker 3: find it in traditional supermarkets. I'm just looking at the 546 00:26:18,359 --> 00:26:21,520 Speaker 3: Madam Tiger website. I wouldn't have a problem with a 547 00:26:21,520 --> 00:26:23,240 Speaker 3: client if they wanted to drink this, if they really 548 00:26:23,400 --> 00:26:25,040 Speaker 3: liked it. I do like that there's a bit of 549 00:26:25,080 --> 00:26:28,080 Speaker 3: prebotic fiber in there, so yeah, I actually don't mind it. 550 00:26:28,119 --> 00:26:29,680 Speaker 3: I think it's a good option. I haven't tried it. 551 00:26:30,200 --> 00:26:33,240 Speaker 3: I wouldn't technically recommend it, but I also wouldn't solve 552 00:26:33,280 --> 00:26:35,680 Speaker 3: a client from it if they were actively drinking it, 553 00:26:35,800 --> 00:26:37,600 Speaker 3: So from me, it gets a green light. I'm pretty 554 00:26:37,600 --> 00:26:39,560 Speaker 3: happy with this brand. I can't say. I don't know 555 00:26:39,600 --> 00:26:41,280 Speaker 3: if there are other brands of tiger nut milk. This 556 00:26:41,400 --> 00:26:43,320 Speaker 3: is literally the first time I've ever heard of targan 557 00:26:43,400 --> 00:26:45,760 Speaker 3: nut milk. But yeah, don't I don't mind it. But 558 00:26:45,880 --> 00:26:48,040 Speaker 3: there's also great brands in terms of oat milk and 559 00:26:48,119 --> 00:26:50,159 Speaker 3: almond milk and skim milk as well, So it's not 560 00:26:50,280 --> 00:26:52,920 Speaker 3: something that I would be recommending, but I also think 561 00:26:53,000 --> 00:26:54,800 Speaker 3: that it's a good option as well. 562 00:26:54,920 --> 00:26:57,880 Speaker 1: What do you think another day another milk? I don't 563 00:26:57,920 --> 00:26:59,760 Speaker 1: know how kind of glazed over if I'm honest with you, 564 00:27:00,160 --> 00:27:01,240 Speaker 1: I just think they're so many. 565 00:27:01,119 --> 00:27:01,560 Speaker 2: They're all same. 566 00:27:01,800 --> 00:27:02,080 Speaker 3: I did. 567 00:27:02,480 --> 00:27:04,879 Speaker 1: I did a review actually on I didn't do this one. 568 00:27:04,880 --> 00:27:06,040 Speaker 1: I would have added it, but I did it on 569 00:27:06,160 --> 00:27:07,600 Speaker 1: nine Honey. I had to go through them all an 570 00:27:07,680 --> 00:27:10,800 Speaker 1: update sort of what's out there, and to be honest, like, 571 00:27:11,040 --> 00:27:13,920 Speaker 1: there's not a lot of differentiating factors now between any 572 00:27:14,280 --> 00:27:17,119 Speaker 1: In my nutrition analysis of any plant based milk, the 573 00:27:17,200 --> 00:27:19,960 Speaker 1: main difference is Soy's higher in protein. But when it 574 00:27:20,080 --> 00:27:24,399 Speaker 1: comes to oat, almon rice, they're all quite similar. And 575 00:27:24,520 --> 00:27:26,760 Speaker 1: then they're coming out with an ink because you've got 576 00:27:26,760 --> 00:27:28,800 Speaker 1: the unsweetens, which are quite low calorie, and then you 577 00:27:28,880 --> 00:27:30,959 Speaker 1: have the regular and then they're starting to bring out 578 00:27:30,960 --> 00:27:33,720 Speaker 1: the high protein ones, which is sort of formulated proteins. 579 00:27:33,760 --> 00:27:36,240 Speaker 1: But yeah, like to me, they're all kind of much 580 00:27:36,280 --> 00:27:39,040 Speaker 1: of a muchness. What I was surprised about was I've 581 00:27:39,040 --> 00:27:41,240 Speaker 1: had a few clients come through using coconut milk and 582 00:27:41,280 --> 00:27:44,600 Speaker 1: smoothies and the old I think a few influencers are 583 00:27:44,680 --> 00:27:46,879 Speaker 1: using coconut milk on smoothies online, so they're sort of 584 00:27:46,880 --> 00:27:49,840 Speaker 1: picking them up, and the old met was like, oh hard, no, 585 00:27:50,080 --> 00:27:51,920 Speaker 1: like it's high in calories. But actually, I think the 586 00:27:52,000 --> 00:27:55,880 Speaker 1: Australia zone coconut milk is actually quite low in calories 587 00:27:55,920 --> 00:27:58,600 Speaker 1: and sugar and even I think preserve the fat. Even 588 00:27:58,600 --> 00:28:00,920 Speaker 1: though there's a bit of saturated fat, it's actually quite low. 589 00:28:01,480 --> 00:28:04,240 Speaker 1: So that's they've reformulated it to be unsweetened and it's 590 00:28:04,240 --> 00:28:06,520 Speaker 1: actually quite low calorie too, whereas before I was a 591 00:28:06,560 --> 00:28:08,920 Speaker 1: hard null and coconut milk. I think the only downside 592 00:28:08,960 --> 00:28:11,560 Speaker 1: I don't think it has calcium. It's going to check 593 00:28:11,600 --> 00:28:14,240 Speaker 1: that very quickly while we're on the line. But yeah, 594 00:28:14,480 --> 00:28:16,399 Speaker 1: so I sort of them like it's a personal choice. 595 00:28:16,440 --> 00:28:17,960 Speaker 1: If you're having it, just make sure it's got some 596 00:28:18,040 --> 00:28:18,639 Speaker 1: calcium in it. 597 00:28:18,680 --> 00:28:20,040 Speaker 2: Please, Do I use it? 598 00:28:20,280 --> 00:28:22,320 Speaker 3: No? Yeah, I think the bottom line is that there 599 00:28:22,320 --> 00:28:25,080 Speaker 3: are actually so many great plant based milks on the market. Like, 600 00:28:25,160 --> 00:28:27,320 Speaker 3: if you want to have dairy, have dairy. It's very nutritious, 601 00:28:27,320 --> 00:28:29,080 Speaker 3: there's nothing wrong with it. But we do know that 602 00:28:29,160 --> 00:28:31,600 Speaker 3: a lot of our clients don't have dairy for whatever reason. 603 00:28:31,960 --> 00:28:35,160 Speaker 3: But there's actually so many good quality plant based milks 604 00:28:35,200 --> 00:28:37,280 Speaker 3: on the markets these days. So one of my favorite 605 00:28:37,280 --> 00:28:39,760 Speaker 3: brands is Vartasi, So that's personally the brand of soy 606 00:28:39,800 --> 00:28:43,080 Speaker 3: milk I use because they don't add the added vegetable oils. 607 00:28:43,080 --> 00:28:45,120 Speaker 3: And yes, a lot of the brands do have added sugar, 608 00:28:45,200 --> 00:28:47,640 Speaker 3: but it's on par with traditional milk, which has naturally 609 00:28:47,680 --> 00:28:49,760 Speaker 3: occurring sugar anyway, so it's not a huge thing in 610 00:28:49,840 --> 00:28:50,240 Speaker 3: my eyes. 611 00:28:50,760 --> 00:28:53,440 Speaker 1: Yeah, and Sanitarium, you know, they do good products too, 612 00:28:53,720 --> 00:28:56,280 Speaker 1: but yeah, the only downside of that coconut milk, the 613 00:28:56,400 --> 00:28:59,720 Speaker 1: unsweetened astrayas owners, does not have calcium, so that's sort 614 00:28:59,720 --> 00:29:00,360 Speaker 1: of the only. 615 00:29:00,280 --> 00:29:00,920 Speaker 2: Negative to it. 616 00:29:01,040 --> 00:29:02,600 Speaker 1: So yeah, I think just be aware of what you're 617 00:29:02,640 --> 00:29:05,320 Speaker 1: having each time. It's a personal choice, so go for 618 00:29:05,400 --> 00:29:06,320 Speaker 1: it all. 619 00:29:06,280 --> 00:29:07,720 Speaker 2: Rightly, And when that brings us to the end of 620 00:29:07,800 --> 00:29:08,720 Speaker 2: the Nutrition Couch. 621 00:29:08,840 --> 00:29:12,240 Speaker 1: We have some new babies in our Design by Dietitians range, 622 00:29:12,280 --> 00:29:12,600 Speaker 1: do we not? 623 00:29:13,400 --> 00:29:13,600 Speaker 3: Yes? 624 00:29:13,800 --> 00:29:15,840 Speaker 2: What have you just picked up from the factory this morning? 625 00:29:16,040 --> 00:29:19,680 Speaker 3: Not only have I picked up our long awaited hand mixes. 626 00:29:20,200 --> 00:29:23,200 Speaker 3: We're so excited, guys. These are pretty beautiful David's ideas, 627 00:29:23,400 --> 00:29:28,440 Speaker 3: but very excited. I would full credit for this idea. 628 00:29:28,520 --> 00:29:31,400 Speaker 3: They're very They're very exciting. But we have our new 629 00:29:31,520 --> 00:29:35,560 Speaker 3: restore which our triple magnesium Cranberry splash flavor. Hands down, 630 00:29:35,600 --> 00:29:37,600 Speaker 3: this is my absolute favorite. I'll ask Susie in a 631 00:29:37,600 --> 00:29:40,280 Speaker 3: second what hers is. But I can't get enough magnesium. 632 00:29:40,320 --> 00:29:42,960 Speaker 3: I'm obsessed after training, I take it before bed. It's amazing. 633 00:29:43,280 --> 00:29:46,080 Speaker 3: And then we've got our unflavored renew collagen as well. 634 00:29:46,120 --> 00:29:48,960 Speaker 3: It's our hydrolyzed collagen. We're using verasol, which is a 635 00:29:49,080 --> 00:29:52,320 Speaker 3: very well researched form of collagen. We should probably update 636 00:29:52,360 --> 00:29:54,680 Speaker 3: probably on the podcast next week, sus But yeah, we've 637 00:29:54,680 --> 00:29:56,720 Speaker 3: got two new products and our hand mixes which are 638 00:29:56,840 --> 00:29:59,720 Speaker 3: very exciting. They'll be online at Designed by Dietitians dot com. 639 00:30:00,040 --> 00:30:01,520 Speaker 1: Yeah, and if you order all this weekly and has 640 00:30:01,560 --> 00:30:03,040 Speaker 1: to pack, so feel free to give her all the 641 00:30:03,160 --> 00:30:04,320 Speaker 1: orders so I can have an. 642 00:30:04,520 --> 00:30:06,360 Speaker 3: Luck if this podcast is recorded at advance. 643 00:30:08,040 --> 00:30:10,440 Speaker 2: All right, have a good week everyone. Thanks for listening, 644 00:30:10,720 --> 00:30:11,400 Speaker 2: Thanks for listening.