WEBVTT - TNC Review: Pizza Bases

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<v Speaker 1>What Ozzie doesn't love pizza, But unfortunately many of the

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<v Speaker 1>takeaway pizza options really pack a punch in terms of

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<v Speaker 1>calories and saturated fact so it's much better if you

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<v Speaker 1>can make your own at home. But having said that,

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<v Speaker 1>not all pizza bases are created equal. Hi, I'm Len

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<v Speaker 1>and I'm cz Burrow, and as two of Australia's leading dietitians,

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<v Speaker 1>we renew the Nutrition Couch Product Review, a weekly chat

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<v Speaker 1>on new products and old favorites that you can find

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<v Speaker 1>in your local supermarkets. So today on the Nutrition Couch

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<v Speaker 1>free reviews free popular pizza bases in Wills and we

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<v Speaker 1>see the pros and cons of them nutritionally. So the

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<v Speaker 1>first one I've chosen today, Susie, is an interesting one.

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<v Speaker 1>So it's the Toscano Sourdo pizza bass that our friend

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<v Speaker 1>sent me this and she said, Oh, I'm so excited.

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<v Speaker 1>I've really been into fermenting and got health lately. What

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<v Speaker 1>do you think of this one? And I thought it

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<v Speaker 1>was a really interesting one because at face value it

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<v Speaker 1>looks great, right, and I would say it's inexpensive. It's

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<v Speaker 1>seven dollars fifty for a two pack, which you know

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<v Speaker 1>is getting up there. In terms of pizza bases, I

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<v Speaker 1>typically buy the ones on half price if I'm being honest,

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<v Speaker 1>But I thought this was an interesting one because I

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<v Speaker 1>think sourdo itself has quite a health halo around it.

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<v Speaker 1>So if we look at the ingredient list, it is

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<v Speaker 1>wheat flour, water, sunflower oil, salt, yeast, molted wheat flour dextro.

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<v Speaker 1>So they're adding in a little bit of sugar to that,

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<v Speaker 1>a mulsifier and some preservatives, so I wouldn't necessarily say

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<v Speaker 1>it's a clean ingredient list. And we know that when

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<v Speaker 1>they're adding yeast into a sourdo product, it's not a

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<v Speaker 1>traditional form of sourdo, so they're really doing that to

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<v Speaker 1>speed up the whole fermentation process. You're not actually getting

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<v Speaker 1>the full benefits from a gut health perspective. So for me,

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<v Speaker 1>this is almost like like fake sourder, like it's not

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<v Speaker 1>as authentic as what it could be, yet they're you know,

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<v Speaker 1>they're charging a premium price for it. So immediately that

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<v Speaker 1>kind of got me off side a little bit sousie

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<v Speaker 1>looking through the nutrition information panel and what I think

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<v Speaker 1>will do because we've got three different types of pizza basis,

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<v Speaker 1>we'll go per hundred grams today, So per hundred grams,

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<v Speaker 1>we've got twelve hundred kilo duels, so it kind of

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<v Speaker 1>packs a punch, like twelve hundred kilo jewls. Is quite

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<v Speaker 1>a lot of energy per hundred grams. We've got eight

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<v Speaker 1>point five grams of protein, four point five grams of fat,

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<v Speaker 1>with only point five of that being saturated fat, fifty

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<v Speaker 1>one grams of carbohydrate, two point three grams of that

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<v Speaker 1>being sugars with a little bit of that being added sugar,

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<v Speaker 1>and eight hundred milligrams of sodium. It's actually quite a

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<v Speaker 1>lot of salt in this product, So for me, it's

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<v Speaker 1>actually quite high energy for a very small amount. And

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<v Speaker 1>I'm just trying to work out how much one pizza

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<v Speaker 1>base is, so I think a serving size is two

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<v Speaker 1>ten grams, so I think the whole base is two

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<v Speaker 1>ten grams. About half of that pizza is about twelve

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<v Speaker 1>hundred kilodules. So I wouldn't say it's a lighter option

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<v Speaker 1>put it that way, because then you've still got to

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<v Speaker 1>add your sauce and your meats and your veggies and

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<v Speaker 1>your cheese on top of that. So you're looking at,

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<v Speaker 1>you know, three hundred calories just for half of that base,

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<v Speaker 1>and I think a lot of people would actually eat

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<v Speaker 1>a little bit more than half as well. So I

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<v Speaker 1>think if you're concerned, or if the goal is fat loss,

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<v Speaker 1>this probably wouldn't be my recommendation. And if you're buying

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<v Speaker 1>it because you think it's sort of you know, ar

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<v Speaker 1>teasier and it's better for you, and it's got all

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<v Speaker 1>of those wonderful gut health benefits, I think we're kind

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<v Speaker 1>of being throwing a little bit of a health halo here, Susie,

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<v Speaker 1>what do you think I do?

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<v Speaker 2>First of all, it's made in Italy, so of course

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<v Speaker 2>we always try and support Astraean products where we can.

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<v Speaker 2>You know how I feel about sour dough. I think

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<v Speaker 2>that it's got a very false sense of health security,

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<v Speaker 2>and it's still a type of white flour. You've compared

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<v Speaker 2>one hundred, which it makes it easier across brands. But

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<v Speaker 2>if we considerly and that if you ate half of that,

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<v Speaker 2>which is what three or four small pieces, which most

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<v Speaker 2>of us would, you're getting almost twenty grams of protein,

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<v Speaker 2>which is great, but you're also getting over six hundred calories,

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<v Speaker 2>and you're getting like sixteen hundred milligrams of sodium that's

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<v Speaker 2>almost your entire daily intake in just the base. So absolutely,

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<v Speaker 2>I'm pretty appalled. And this is a good example of

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<v Speaker 2>where like Turkish bread, sodium really slips in and I

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<v Speaker 2>actually can't find anything nutritionally superior. It's like fifty almost

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<v Speaker 2>fifty five grams of carbohydrate or the equivalent of four

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<v Speaker 2>slices of bread in just half of that. So it's

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<v Speaker 2>a really high calorie version, and I think there's much

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<v Speaker 2>better one out there. So yeah, I absolutely agree. One,

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<v Speaker 2>it's Italian, so it's not a strained product, but yeah,

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<v Speaker 2>a health halo for my liking. And whilst I prefer

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<v Speaker 2>homemade pizza because you can control the ingredients to a

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<v Speaker 2>certain extent and the fat is generally lower, but also

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<v Speaker 2>at the moment ly and I just think it's so

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<v Speaker 2>expensive to buy pizza, you know, if you're feeding a

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<v Speaker 2>family of four, it's the bill on a pizza delivery

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<v Speaker 2>is not sure. I have one hundred dollars, Like it's

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<v Speaker 2>literally bread and a bit of topping, Like that's a

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<v Speaker 2>lot for pizza. Like I grew up in the eighties

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<v Speaker 2>when we've got two dominoes for like twenty bucks. So yeah,

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<v Speaker 2>I think from a family perspective, it can be really

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<v Speaker 2>cost effective and some of my favorite bases I'll use

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<v Speaker 2>as a lunch the next day because they're so nutritionally strong.

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<v Speaker 2>But this is not one of the ones that I

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<v Speaker 2>would be recommending. And I don't even like it's got

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<v Speaker 2>sugar added into the base, So yeah, I'm with you.

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<v Speaker 2>Much better varieties available.

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<v Speaker 1>Yeah, I agree, I really can't find much nutritionally with this,

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<v Speaker 1>and as well you're charging they're charging a premium price

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<v Speaker 1>point for this as well, and to me, it's not

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<v Speaker 1>a premium product. I don't really see anything nutritionally superior

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<v Speaker 1>here to other pizza bases on the market, and the

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<v Speaker 1>fiber contents, you know, really low as well. And as

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<v Speaker 1>I said, why is there added sugar And there's so

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<v Speaker 1>much added salt to that as well. Then when you

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<v Speaker 1>think what actually goes onto the pizza, a lot of

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<v Speaker 1>people will put ham or salami and cheese and that's

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<v Speaker 1>even more salt as well. So I wouldn't really say

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<v Speaker 1>that this is any healthier than ordering it from a

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<v Speaker 1>you know, a takeaway shop, depending on what you're putting

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<v Speaker 1>on it. So thumbs down from me, Susie. Unfortunately, I

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<v Speaker 1>thought it looked great at face value, but I was

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<v Speaker 1>trying to explain to my friend, but she was like,

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<v Speaker 1>but like soaldo, and I was like, but.

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<v Speaker 2>No, thumbs down. I agree, that's our last rating.

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<v Speaker 1>Thumbs down, US down. And then the next one she said,

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<v Speaker 1>but I actually built this one around. My friend was

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<v Speaker 1>obviously shopping for pizza bases and coals, and she's like, well, yeah,

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<v Speaker 1>and which one do I go for? So this is

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<v Speaker 1>the next one. She's at me, sorry, in woolworst, and

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<v Speaker 1>it's the Picasso Kitchen cauliflower base, one hundred and seventy grams.

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<v Speaker 1>So in this one, I think you just get one base,

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<v Speaker 1>so it's three dollars sixty, So I guess the other one,

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<v Speaker 1>for what was it, seven dollars fifty, you got two bases,

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<v Speaker 1>so it's around about the same price points. So I

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<v Speaker 1>guess quite affordable when you look at it from a

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<v Speaker 1>you know, making your own versus all we're in from home,

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<v Speaker 1>because a lot of my local pizza places, you know,

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<v Speaker 1>not the standard dominos, but the nicer ones, the more

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<v Speaker 1>you know, Italian kind of restaurant ones easily twenty five

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<v Speaker 1>dollars a pizza if we get two or three of them.

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<v Speaker 1>If we've got friends over or something like that. You know,

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<v Speaker 1>it quickly adds up. Like you said, it's easily one

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<v Speaker 1>hundred dollars if you're getting takeaway pizza, so it is

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<v Speaker 1>more affordable to do it yourself. We just kind of

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<v Speaker 1>want to be picking brands that are a little bit better.

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<v Speaker 1>So if we look at the ingredient list, and I

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<v Speaker 1>always find it quite amusing the cauliflower ones because a

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<v Speaker 1>lot of my clients who have previously done low carb

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<v Speaker 1>diets or a Kido diet will say, well, I've used

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<v Speaker 1>this one. I did Kida before, And I say, you

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<v Speaker 1>do understand that, yes, it's cauliflower, but there's quite a

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<v Speaker 1>lot of flower on that as well. So if we

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<v Speaker 1>go through this one, the top ingredient is flower followed

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<v Speaker 1>by a cauliflower forty five percent, so it's actually got

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<v Speaker 1>more flower in it than anything else, despite being a

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<v Speaker 1>caulifly based so definitely not something we would use in

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<v Speaker 1>a kita or a low carb diet. It's got water, salt, olive, oil,

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<v Speaker 1>and yeast. So from an ingredient perspective, I actually quite

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<v Speaker 1>like it, Like it's pretty clean, like it's just it's flower,

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<v Speaker 1>it's cauliflower. It's water, salt, olive oil, and yeast, so

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<v Speaker 1>I quite like it from an eating perspective. And then

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<v Speaker 1>the nutrition information says that there's four servings per pack,

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<v Speaker 1>which I think is ridiculous because that's you eating a

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<v Speaker 1>quarter of that pizza. So it's like two small slices.

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<v Speaker 1>Anybody that I know would eat at least half that base,

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<v Speaker 1>if not double. So again we'll go per hundred grams

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<v Speaker 1>to break it down. Energy wise, is a lot lower,

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<v Speaker 1>so it's just under seven hundred kilo duels compared to

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<v Speaker 1>the inauthentic saldo one was twelve hundred kilodels per hundred grams,

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<v Speaker 1>so a lot, you know, nearly half basically protein, We've

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<v Speaker 1>got five point three grams per hundred grams. Fat is

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<v Speaker 1>one point four grams, so very low fat despite the

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<v Speaker 1>addition of the olive oil point two grams of that

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<v Speaker 1>being saturated fat. Thirty one grams of carbohydrate, so significantly

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<v Speaker 1>lower compared to the fifty one grams in the sour dough.

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<v Speaker 1>But still when you think about a cauliflower base, you

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<v Speaker 1>would think that it would be a lot lower than that.

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<v Speaker 1>It's still the equivalent of about two slices of bread

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<v Speaker 1>in that serve basically point five grams of sugar, that

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<v Speaker 1>being naturally occurring two point seven grams of dietary fibers,

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<v Speaker 1>so not bad from a dietary fiber perspective. Obviously, they're

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<v Speaker 1>using a little bit of wheat flower plus some cauliflower,

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<v Speaker 1>and ninety milligrams of sodium, so significantly less compared to

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<v Speaker 1>the eight hundred milligrams which was in the Toscano Saldo

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<v Speaker 1>pizza base. So this one kind of ticks a few

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<v Speaker 1>boxes from Mesusiu. I mustn't beter. I haven't tried it.

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<v Speaker 1>I'm not a fan of cauliflower pizza bases. If I

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<v Speaker 1>was going to get a pizza bas, I'd just get

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<v Speaker 1>a standard pizza bas I'll be honest. But I think

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<v Speaker 1>it has a place. You know, it looks to be

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<v Speaker 1>lower energy. It's a definitely lower sodium and a lower

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<v Speaker 1>carbohydrate I guess spread overall. And I quite like the

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<v Speaker 1>ingredient list in. I mean, that's kind of affordable as

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<v Speaker 1>read dollars sixty for a base, you know, particularly if

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<v Speaker 1>it would come on sale. I don't mind this one, actually,

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<v Speaker 1>I don't know what it tastes like. I must submit.

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<v Speaker 1>But it's a good way to get a couple of

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<v Speaker 1>extra veggies in. But let's not be filled. It's not

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<v Speaker 1>something that's like a free a free base, do you

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<v Speaker 1>know what I mean. I think a lot of people

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<v Speaker 1>would think it's cauliflower base. It doesn't really counter it's

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<v Speaker 1>you know, got no calories in it, but it definitely does.

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<v Speaker 1>There's more, you know, there's more flower in there than cauliflowers.

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<v Speaker 1>So I think that's interesting for a lot of people

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<v Speaker 1>to note. But I don't mind it. I think from

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<v Speaker 1>an ingredient perspective, it's quite good, and you know, I

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<v Speaker 1>like the addition. It's high five, it's quite low fat,

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<v Speaker 1>it's got semi decent amount of protein in there. Not

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<v Speaker 1>that we're looking for protein in a base or anything,

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<v Speaker 1>But I don't mind it. What do you think?

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<v Speaker 2>Yeah, I do too. I was actually surprised the percentage

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<v Speaker 2>of cauliflower is so high because in some of the

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<v Speaker 2>others I've seen in supermarkets, I know they're trying to

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<v Speaker 2>sort of similar to coliflower rice and zucchini pasta sort

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<v Speaker 2>of add this through the pizza bases. But this is

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<v Speaker 2>one of the best ones I've seen, like forty five

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<v Speaker 2>percent is pretty good because if you think about it,

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<v Speaker 2>like cauliflower is watery, and if you've made a pizza

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<v Speaker 2>base with it, which I have, it's really hard to

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<v Speaker 2>get it crunchy and crispy because it tends to go

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<v Speaker 2>soggy because it's got such a high water content. So

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<v Speaker 2>the fact they've got forty five percent in there, I'm

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<v Speaker 2>pretty happy with. I'm happy it's olive oil as well.

0:09:38.880 --> 0:09:41.360
<v Speaker 2>I like it. Now. My concern is I haven't tried

0:09:41.400 --> 0:09:44.280
<v Speaker 2>it and so not great on the mouth. I think

0:09:44.320 --> 0:09:46.440
<v Speaker 2>if it's tasty, if anyone has, maybe you can let

0:09:46.520 --> 0:09:48.640
<v Speaker 2>us know and leave it on our Insta and let

0:09:48.720 --> 0:09:50.480
<v Speaker 2>us know what it's like. But you could get away

0:09:50.480 --> 0:09:53.800
<v Speaker 2>with basically half and it's you know, I guess if

0:09:53.800 --> 0:09:55.520
<v Speaker 2>you eat half of it. Though, it's sixty grams of

0:09:55.520 --> 0:09:57.320
<v Speaker 2>carp so it's four slices of bread, so it's not

0:09:57.320 --> 0:10:01.000
<v Speaker 2>insignificant load, but certainly, you know. I think it's a

0:10:01.040 --> 0:10:04.000
<v Speaker 2>seven out of ten. I quite like it as well.

0:10:04.080 --> 0:10:07.160
<v Speaker 2>I think that the sodium's really really low. It's not

0:10:07.200 --> 0:10:10.360
<v Speaker 2>overly hid in carbohydrate. You're getting bit of protein, you know,

0:10:10.440 --> 0:10:12.120
<v Speaker 2>So I wouldn't be against it. It would be sort

0:10:12.160 --> 0:10:14.720
<v Speaker 2>of middle ground. For me, it's actually better than I thought,

0:10:14.800 --> 0:10:16.760
<v Speaker 2>So yeah, I'll just be interested to see how tastes.

0:10:16.800 --> 0:10:18.560
<v Speaker 2>If anyone's got that feedback for us, that.

0:10:18.520 --> 0:10:20.400
<v Speaker 1>Would definitely be my only concern there. But if not,

0:10:20.480 --> 0:10:22.080
<v Speaker 1>I think I think it gives a thumbs up from

0:10:22.120 --> 0:10:24.120
<v Speaker 1>the n chution cout today. I don't mind it, but

0:10:24.520 --> 0:10:27.640
<v Speaker 1>definitely not. Yeah, don't be fooled that it's a big

0:10:27.679 --> 0:10:30.120
<v Speaker 1>health halo, Like it's probably a little bit better option

0:10:30.200 --> 0:10:31.600
<v Speaker 1>on the market. But then again, if you think you're

0:10:31.600 --> 0:10:33.120
<v Speaker 1>buying it because it's so good and then you're reading

0:10:33.200 --> 0:10:35.840
<v Speaker 1>the entire thing, you're not really any better off. Like

0:10:35.880 --> 0:10:39.359
<v Speaker 1>if you ate that entire pizza base, that's what sixty grams.

0:10:39.600 --> 0:10:41.120
<v Speaker 2>Yeah, so four bits of bread. I think the thing

0:10:41.120 --> 0:10:43.000
<v Speaker 2>with pizza all the time for clients is that we're

0:10:43.040 --> 0:10:45.400
<v Speaker 2>just trying to control the volume so people don't eat

0:10:45.400 --> 0:10:48.079
<v Speaker 2>a whole pizza a whole slices with salad, And I

0:10:48.080 --> 0:10:50.280
<v Speaker 2>think that's probably, you know, a reasonable ground to get

0:10:50.280 --> 0:10:53.280
<v Speaker 2>to in general with pizza and go the thinner base

0:10:53.360 --> 0:10:55.440
<v Speaker 2>the better. But yeah, I don't disagree. It doesn't mean

0:10:55.440 --> 0:10:57.640
<v Speaker 2>you can eat the whole thing. It's certainly at least

0:10:57.640 --> 0:10:58.600
<v Speaker 2>two serves.

0:10:58.559 --> 0:11:00.000
<v Speaker 1>And then the final one, and this is the why

0:11:00.200 --> 0:11:02.040
<v Speaker 1>that we agreed that my friend would get, and then

0:11:02.080 --> 0:11:04.840
<v Speaker 1>I actually went We make pizza probably i'd say two

0:11:04.960 --> 0:11:06.920
<v Speaker 1>three times a month in our household, generally sort of

0:11:06.920 --> 0:11:09.320
<v Speaker 1>once a week, if not once every fortnight. So we're

0:11:09.320 --> 0:11:11.439
<v Speaker 1>big pizza lovers in this household. And I went out

0:11:11.440 --> 0:11:13.000
<v Speaker 1>and got these ones last week, so I can vauch

0:11:13.040 --> 0:11:14.840
<v Speaker 1>that they taste pretty good. And this is the one

0:11:14.840 --> 0:11:16.880
<v Speaker 1>that my friend ended up grabbing as well. So it's

0:11:16.920 --> 0:11:20.760
<v Speaker 1>Zaidella rosa low carb, high protein pizza base. So that's

0:11:20.760 --> 0:11:24.439
<v Speaker 1>two fifty grams and there's four servings per pas. There's

0:11:24.440 --> 0:11:25.840
<v Speaker 1>two bases in there, and they want you to have

0:11:25.840 --> 0:11:28.880
<v Speaker 1>half a bases a serving. So looking at the ingredient list,

0:11:29.000 --> 0:11:32.640
<v Speaker 1>we've got wheat flour fortified with some diamonde and folic acid,

0:11:32.679 --> 0:11:37.040
<v Speaker 1>which is very normal with a fortification process, followed by water, starch, powder,

0:11:37.320 --> 0:11:40.160
<v Speaker 1>farber protein which adds a little bit of extra protein

0:11:40.160 --> 0:11:44.400
<v Speaker 1>in there, followed by gluten, canola oil, olive oil, salt, sugar,

0:11:44.440 --> 0:11:47.760
<v Speaker 1>and yeast. So not too bad ingredient wise, and they're

0:11:47.800 --> 0:11:49.719
<v Speaker 1>definitely adding a couple of extra things in there to

0:11:49.800 --> 0:11:52.480
<v Speaker 1>kind of fortify and boost up the protein content, and

0:11:52.520 --> 0:11:55.679
<v Speaker 1>they're looking per hundred grams. We've got five sixty kilodels,

0:11:55.679 --> 0:11:58.000
<v Speaker 1>so the lowest out of the three that we've reviewed

0:11:58.120 --> 0:12:01.560
<v Speaker 1>energy wise, ten point five grams of protein. Definitely the

0:12:01.640 --> 0:12:04.959
<v Speaker 1>highest that we've reviewed protein wise as well, looking at

0:12:05.000 --> 0:12:08.160
<v Speaker 1>two grams of fat total per hundred grams, with point

0:12:08.200 --> 0:12:12.000
<v Speaker 1>two of that being saturated. Sixteen grams of carbohydrates, so

0:12:12.080 --> 0:12:15.760
<v Speaker 1>definitely even lower, like half the amount of the cauliflower

0:12:15.840 --> 0:12:18.120
<v Speaker 1>pizza base, which I find is quite interesting as well,

0:12:18.360 --> 0:12:20.480
<v Speaker 1>because I think naturally people would think, oh, the cauliflower

0:12:20.520 --> 0:12:24.040
<v Speaker 1>one's got to be significantly lower in cauliflower, Like I

0:12:24.040 --> 0:12:26.320
<v Speaker 1>said to one of my clients who had previously tried

0:12:26.400 --> 0:12:28.760
<v Speaker 1>keto and obviously got nowhere was buying that on a

0:12:28.800 --> 0:12:31.439
<v Speaker 1>kido diet. But it's still got a significant amount of carbonate.

0:12:32.200 --> 0:12:34.280
<v Speaker 1>So it's got sixteen grams of car per hundred grams,

0:12:34.320 --> 0:12:36.319
<v Speaker 1>which is actually quite low. It's the equivalent of roughly

0:12:36.320 --> 0:12:38.880
<v Speaker 1>a slice of bread zero point four grams of sugar.

0:12:39.120 --> 0:12:41.679
<v Speaker 1>It doesn't list dietary fiber, but I imagine between the

0:12:41.679 --> 0:12:44.520
<v Speaker 1>wheat flour and the fiber protein, it would have some

0:12:44.760 --> 0:12:47.840
<v Speaker 1>fiber in there. And then three hundred and forty milligrams

0:12:47.880 --> 0:12:51.200
<v Speaker 1>of sodium, so not indignificant, but also nothing crazy like

0:12:51.280 --> 0:12:54.320
<v Speaker 1>eight hundred milligrams in the first pizza base. So I

0:12:54.400 --> 0:12:57.320
<v Speaker 1>quite like it. From a macro nutrient perspective, I would

0:12:57.400 --> 0:12:59.840
<v Speaker 1>say that most people would happily eat half of that base.

0:13:00.960 --> 0:13:03.319
<v Speaker 1>It actually does tastes pretty good though. It's nice. It's light,

0:13:03.400 --> 0:13:06.120
<v Speaker 1>it's not too dense or anything, and it makes a

0:13:06.160 --> 0:13:08.640
<v Speaker 1>really nice pizza. And because of the high protein content,

0:13:08.679 --> 0:13:10.760
<v Speaker 1>I just put cheese and veggies online and you know,

0:13:10.800 --> 0:13:12.320
<v Speaker 1>they got me pretty close to her I needed. I

0:13:12.360 --> 0:13:13.920
<v Speaker 1>had a big side stiled with it and I found

0:13:13.920 --> 0:13:16.440
<v Speaker 1>it a really really tasty, tasty meal and me had

0:13:16.480 --> 0:13:18.160
<v Speaker 1>a little nibble on of some of the bases well,

0:13:18.160 --> 0:13:21.280
<v Speaker 1>and she quite enjoyed it. So I quite like this one.

0:13:21.280 --> 0:13:23.440
<v Speaker 1>This was sort of my recommendation of the three today,

0:13:23.960 --> 0:13:25.880
<v Speaker 1>and it's a Nausy made product as well, which we like.

0:13:26.040 --> 0:13:27.720
<v Speaker 2>Can we just go back to your comment she tried

0:13:27.760 --> 0:13:29.880
<v Speaker 2>keto and obviously got nowhere, which is why you're seeing

0:13:29.880 --> 0:13:33.920
<v Speaker 2>me now gold on a Sunday morning. I just don't know.

0:13:34.040 --> 0:13:36.320
<v Speaker 2>That was a nice comment. I like this one too,

0:13:36.360 --> 0:13:37.960
<v Speaker 2>and I'm glad you've tasted it and it tastes good

0:13:38.000 --> 0:13:40.600
<v Speaker 2>because I like it that the ingredient list is really clean.

0:13:41.080 --> 0:13:43.800
<v Speaker 2>Because there's a couple of low car pizza bases. There's

0:13:43.800 --> 0:13:46.520
<v Speaker 2>one in the frozen section in the supermarket, and also

0:13:46.600 --> 0:13:49.079
<v Speaker 2>I tend to go for the high protein Woolies one

0:13:49.520 --> 0:13:51.800
<v Speaker 2>one because I find these products are quite tricky to

0:13:51.840 --> 0:13:53.680
<v Speaker 2>track down in the fresh section. So I was gonna

0:13:53.679 --> 0:13:55.960
<v Speaker 2>ask you did you get your pizza bas at Wollies

0:13:56.040 --> 0:13:57.520
<v Speaker 2>or Coals, and there's available at both.

0:13:57.559 --> 0:13:58.480
<v Speaker 1>This is one I found at Woolies.

0:13:58.520 --> 0:13:59.960
<v Speaker 2>I find them quite hard. They're sort of along that

0:14:00.000 --> 0:14:02.880
<v Speaker 2>bottom shelf and often sold out, so they can be

0:14:02.920 --> 0:14:05.240
<v Speaker 2>tricky to track down. But I think from memory this

0:14:05.360 --> 0:14:07.760
<v Speaker 2>is a much cleaner ingredient list than the ones I've

0:14:07.800 --> 0:14:10.480
<v Speaker 2>previously looked at or even recommended. So I will actually

0:14:10.559 --> 0:14:14.080
<v Speaker 2>recommend this now because I really like it too. I'm

0:14:14.120 --> 0:14:15.560
<v Speaker 2>with you. I just think as long as you stick

0:14:15.559 --> 0:14:19.239
<v Speaker 2>to that half a pizza maximum as a serve, it's preferable.

0:14:19.280 --> 0:14:21.280
<v Speaker 2>And you know that's giving you, you know, about twenty

0:14:21.280 --> 0:14:23.320
<v Speaker 2>grams of carb. That's about as low as you're going

0:14:23.360 --> 0:14:25.880
<v Speaker 2>to get for a pizza base that is actually even

0:14:25.920 --> 0:14:27.000
<v Speaker 2>tastes like pizza.

0:14:26.760 --> 0:14:27.800
<v Speaker 1>Upbout twenty five grams.

0:14:27.840 --> 0:14:29.680
<v Speaker 2>Yeah, a couple of slices of bread. The protein is

0:14:29.720 --> 0:14:33.040
<v Speaker 2>really strong on it, sodium is reasonable. You know, you

0:14:33.080 --> 0:14:34.760
<v Speaker 2>look this sugar, but it's right down the end of

0:14:34.760 --> 0:14:37.160
<v Speaker 2>the list. It's pretty low in there. Yeah, I like

0:14:37.200 --> 0:14:38.800
<v Speaker 2>it as well, and as I said, it's reassuring to

0:14:38.880 --> 0:14:41.120
<v Speaker 2>know that it actually tastes quite good. And I'm with you.

0:14:41.200 --> 0:14:43.400
<v Speaker 2>The key with pizzas is I'll do the pisada on

0:14:43.400 --> 0:14:45.360
<v Speaker 2>the bottom with loads of roasted veggies and then a

0:14:45.360 --> 0:14:48.800
<v Speaker 2>white cheese like a fetta or a goat's cheese, maybe

0:14:48.840 --> 0:14:50.920
<v Speaker 2>a big you know, throw of a rocket on the

0:14:50.960 --> 0:14:53.440
<v Speaker 2>top at the end. So yeah, I really like it.

0:14:53.480 --> 0:14:55.240
<v Speaker 2>I'd give it an eight and a half even nine

0:14:55.320 --> 0:14:57.200
<v Speaker 2>out of ten. It would certainly be my choice of

0:14:57.280 --> 0:15:00.640
<v Speaker 2>the healthiest versions available, and I will yes swop over

0:15:00.640 --> 0:15:02.680
<v Speaker 2>to what I'm recommending to that one. And you know,

0:15:02.720 --> 0:15:05.240
<v Speaker 2>four fifty it's much much lower price wise than the

0:15:05.280 --> 0:15:07.560
<v Speaker 2>pizza getting from the takeaway shop now, and you would

0:15:07.600 --> 0:15:09.360
<v Speaker 2>argue healthier as well, So great find.

0:15:09.640 --> 0:15:12.480
<v Speaker 1>Yeah, I quite like this one already. Guys. Well again,

0:15:12.600 --> 0:15:14.440
<v Speaker 1>that brings us to the end of another episode, So

0:15:14.680 --> 0:15:16.680
<v Speaker 1>if you haven't done so ready. We would love if

0:15:16.680 --> 0:15:19.800
<v Speaker 1>you could subscribe to the podcast and don't forget. Available

0:15:19.800 --> 0:15:22.360
<v Speaker 1>on our website, which is the nutritioncouch dot Com. We

0:15:22.440 --> 0:15:25.240
<v Speaker 1>have our recordings from our live events last year. If

0:15:25.280 --> 0:15:27.640
<v Speaker 1>you're interested in hormone scut health and fat loss, these

0:15:27.680 --> 0:15:29.360
<v Speaker 1>are the recordings for you. You can watch it from the

0:15:29.360 --> 0:15:31.800
<v Speaker 1>comfort of your own home. And we also, of course

0:15:31.840 --> 0:15:34.800
<v Speaker 1>have our wonderful Product Guide which takes you through over

0:15:34.800 --> 0:15:37.600
<v Speaker 1>one hundred and thirty of our favorite supermarket products, so

0:15:37.680 --> 0:15:40.240
<v Speaker 1>you don't have to do the time intensive label reading

0:15:40.280 --> 0:15:42.200
<v Speaker 1>at the supermarkets. You can just buy the product guide

0:15:42.240 --> 0:15:44.080
<v Speaker 1>have it on your phone, and there's heaps and heaps

0:15:44.080 --> 0:15:46.720
<v Speaker 1>of recommendations that Susie and I give to our clients

0:15:46.760 --> 0:15:49.000
<v Speaker 1>every day but also buy for our own families, so

0:15:49.000 --> 0:15:52.120
<v Speaker 1>they're available all on the nutritioncouch dot com. And we

0:15:52.160 --> 0:16:02.520
<v Speaker 1>will catch you guys next week. You on Sunday Steed

0:16:02.800 --> 0:16:05.560
<v Speaker 1>to be the nostom Artist