1 00:00:00,520 --> 00:00:07,640 Speaker 1: Sober Ramen, rice or kim udon. Maybe your noodle preference 2 00:00:07,760 --> 00:00:11,680 Speaker 1: is two minutes. What type of noodle do you enjoy best? 3 00:00:11,840 --> 00:00:14,360 Speaker 1: Because there are so many types available with the supermarkets 4 00:00:14,360 --> 00:00:17,000 Speaker 1: that it can be a little bit confusing. Hi, I'm 5 00:00:17,040 --> 00:00:19,200 Speaker 1: Susie Burrow and Adelie and Wood and as two of 6 00:00:19,200 --> 00:00:22,079 Speaker 1: austraight Is leading dieticians, we bring you the Nutrition Couch 7 00:00:22,160 --> 00:00:25,160 Speaker 1: Product Review, a weekly chat on new products and old 8 00:00:25,200 --> 00:00:28,400 Speaker 1: favorites that you can find in supermarkets. And I know 9 00:00:28,480 --> 00:00:28,880 Speaker 1: that this. 10 00:00:28,800 --> 00:00:30,840 Speaker 2: Is a really popular meal choice. 11 00:00:30,880 --> 00:00:33,839 Speaker 1: I know Ozzie's love their noodles and so we've chosen 12 00:00:33,880 --> 00:00:38,000 Speaker 1: three very different varieties to discuss the pros and cons 13 00:00:38,000 --> 00:00:39,440 Speaker 1: of each in a big shout out and thank you 14 00:00:39,840 --> 00:00:43,400 Speaker 1: to our dietitian help out Amy who has gone and 15 00:00:43,400 --> 00:00:45,760 Speaker 1: done the research for these and really helps us with 16 00:00:45,800 --> 00:00:47,440 Speaker 1: our products. So a big thank you to her. Now 17 00:00:47,720 --> 00:00:50,320 Speaker 1: what I need to know straight away, Lean is what 18 00:00:50,520 --> 00:00:53,440 Speaker 1: noodles did Sophie buy in the I don't know what 19 00:00:53,479 --> 00:00:55,400 Speaker 1: your maiden name was, I know your Ward that was 20 00:00:55,440 --> 00:00:56,840 Speaker 1: your name in the Ward household. 21 00:00:57,080 --> 00:01:02,000 Speaker 2: Yeah, watery bow background. Mum would always bar either Russ 22 00:01:02,120 --> 00:01:05,559 Speaker 2: or Hocken or occasionally we do sober. My dad would 23 00:01:05,560 --> 00:01:08,480 Speaker 2: hate it. He'd be like, what's this crap? So mostly 24 00:01:08,520 --> 00:01:10,640 Speaker 2: we did either a rice noodle or a hockey noodle 25 00:01:10,680 --> 00:01:12,640 Speaker 2: I think grown up. My brother definitely liked the howk 26 00:01:12,720 --> 00:01:13,639 Speaker 2: and he didn't like riss. 27 00:01:13,840 --> 00:01:15,840 Speaker 1: I don't do a lot of noodles now. I'm not 28 00:01:15,880 --> 00:01:19,119 Speaker 1: a massive noodle fan myself, and of course, if we're 29 00:01:19,120 --> 00:01:21,000 Speaker 1: adding tie, who doesn't love to pad tie? But I 30 00:01:21,000 --> 00:01:23,520 Speaker 1: don't ever cook them myself. But you've just jogged my 31 00:01:23,560 --> 00:01:25,959 Speaker 1: memory that my mum would cook a hokin noodle sturfry 32 00:01:26,240 --> 00:01:29,280 Speaker 1: every week. In the nineties. The noodles were new in 33 00:01:29,319 --> 00:01:31,240 Speaker 1: the supermarket. It was like the latest thing. So we 34 00:01:31,280 --> 00:01:33,600 Speaker 1: would have that sturf fry every single week, and I 35 00:01:33,600 --> 00:01:37,360 Speaker 1: think I had my over full fill with it growing up. 36 00:01:37,480 --> 00:01:39,839 Speaker 1: So anyway, we've got some interesting ones to talk about. 37 00:01:39,880 --> 00:01:43,440 Speaker 1: The first is that and will include images of this 38 00:01:43,600 --> 00:01:45,600 Speaker 1: on our social media, so if you haven't followed us 39 00:01:45,680 --> 00:01:47,800 Speaker 1: on the Nitition Couch podcast, you can actually see what 40 00:01:47,800 --> 00:01:50,920 Speaker 1: they look like. These ones, I'm not really that familiar 41 00:01:50,960 --> 00:01:55,919 Speaker 1: with them, but they're called the Haku Baku organic sober Noodles. 42 00:01:56,160 --> 00:01:59,120 Speaker 1: Now they retail about four dollars. Althoy were on sale 43 00:01:59,160 --> 00:02:01,919 Speaker 1: at this point for just under three dollars it calls. 44 00:02:01,920 --> 00:02:06,440 Speaker 1: At the time we recorded this. Now they recommend it 45 00:02:06,520 --> 00:02:09,120 Speaker 1: is three servings per pack. And I think one of 46 00:02:09,160 --> 00:02:12,519 Speaker 1: the big discussion points with noodles is serving size, because 47 00:02:12,560 --> 00:02:14,400 Speaker 1: it's like anything, A small amount of anything is probably 48 00:02:14,440 --> 00:02:16,800 Speaker 1: not a big problem, but the serves I've noticed in 49 00:02:16,800 --> 00:02:19,600 Speaker 1: general can be quite large. So this is suggesting for 50 00:02:19,600 --> 00:02:22,239 Speaker 1: a packet of these you do three serves per pack 51 00:02:22,720 --> 00:02:24,960 Speaker 1: and then lean that will come in at twelve hundred 52 00:02:25,000 --> 00:02:27,200 Speaker 1: and ninety six kilo jules, which is over three hundred 53 00:02:27,240 --> 00:02:29,600 Speaker 1: calories per serve just coming from noodles. If you stick 54 00:02:29,600 --> 00:02:34,200 Speaker 1: to that portion size, you're getting just almost ten grams 55 00:02:34,200 --> 00:02:37,919 Speaker 1: of protein per serve, so not insignificant coming from the 56 00:02:37,960 --> 00:02:41,200 Speaker 1: base of that noodle, coming from the actual great cereal itself. 57 00:02:41,560 --> 00:02:43,799 Speaker 1: At nine point eight grams fat, low as you would 58 00:02:43,800 --> 00:02:46,480 Speaker 1: expect in a noodle, one point six grams one point 59 00:02:46,480 --> 00:02:50,000 Speaker 1: eight per hundred point three saturated, very low as you 60 00:02:50,000 --> 00:02:52,679 Speaker 1: would expect, but it's a high carbohydrate food. Noodle is 61 00:02:52,680 --> 00:02:55,400 Speaker 1: similar to rice or pasta. So this is sixty one 62 00:02:55,440 --> 00:02:59,639 Speaker 1: grams per serve, so about two thirds of it is carbohydrate. 63 00:03:00,240 --> 00:03:03,680 Speaker 1: Sixty exactly two thirds sixty seven point eight per one hundred. 64 00:03:04,480 --> 00:03:07,240 Speaker 1: It hasn't listed the dietary fiber on here unless you 65 00:03:07,280 --> 00:03:09,320 Speaker 1: were having kind of I would assume something like a 66 00:03:09,440 --> 00:03:11,760 Speaker 1: legume based pasta or noodle. You wouldn't get a huge 67 00:03:11,760 --> 00:03:13,560 Speaker 1: amount of dietary fiber. It does tend to be more 68 00:03:13,560 --> 00:03:16,480 Speaker 1: refined and eight hundred and three milligrams of sodium, which 69 00:03:16,520 --> 00:03:19,400 Speaker 1: is not insignificant. When you think it's sort of a 70 00:03:19,440 --> 00:03:22,720 Speaker 1: plain food, you wouldn't necessarily imagine that it had some 71 00:03:22,760 --> 00:03:25,519 Speaker 1: sodium matter, but it certainly does. The first ingredient was 72 00:03:25,600 --> 00:03:28,000 Speaker 1: organic wheat flour, which is where that protein's coming from 73 00:03:28,000 --> 00:03:31,119 Speaker 1: its sixty nine percent, followed by organic buckwheat flower twenty 74 00:03:31,200 --> 00:03:33,600 Speaker 1: nine percent, and some salt in there to flavor it up. 75 00:03:33,680 --> 00:03:36,760 Speaker 1: So it's not insignificant. Eight hundred milligrams. I have to 76 00:03:36,800 --> 00:03:38,560 Speaker 1: say I would be a little bit concerned with some 77 00:03:38,600 --> 00:03:41,240 Speaker 1: clients having that, particularly when it's often included as part 78 00:03:41,280 --> 00:03:42,720 Speaker 1: of an Asian meal where you're having a lot of 79 00:03:42,760 --> 00:03:45,040 Speaker 1: extra sources through that will end up being a really 80 00:03:45,120 --> 00:03:48,200 Speaker 1: high sodium meal. Made in Australia from at least seventy 81 00:03:48,200 --> 00:03:50,640 Speaker 1: one percent of Australian ingredient, So, oh, what do I 82 00:03:50,760 --> 00:03:53,720 Speaker 1: give it? I'd probably give it maybe a seven. 83 00:03:54,040 --> 00:03:54,280 Speaker 2: You know. 84 00:03:54,480 --> 00:03:56,720 Speaker 1: I like the ingredient list in the sense it's got 85 00:03:57,520 --> 00:04:00,280 Speaker 1: a really good quality wheat flour and buckwheat flour. I'd 86 00:04:00,320 --> 00:04:01,840 Speaker 1: love to see a fiber on it. We don't have 87 00:04:01,920 --> 00:04:04,200 Speaker 1: that on the label. I think the sodium is a 88 00:04:04,240 --> 00:04:06,880 Speaker 1: bit high, which would steer me away. But with any 89 00:04:06,880 --> 00:04:08,880 Speaker 1: of these noodle that I would make it last sort 90 00:04:08,880 --> 00:04:10,920 Speaker 1: of doubleout serving, and I'd make it last six per 91 00:04:10,960 --> 00:04:13,600 Speaker 1: serve and then dilute that and have a lot more 92 00:04:13,720 --> 00:04:15,800 Speaker 1: being protein and veggies as part of a meal. And 93 00:04:15,840 --> 00:04:18,640 Speaker 1: then of course you're only get four hundred milligrams of sodium, 94 00:04:18,680 --> 00:04:21,840 Speaker 1: so a bit better nutritionally. So yeah, I think it's 95 00:04:21,880 --> 00:04:24,520 Speaker 1: middle of the ground for me noodlewise. I haven't tried them. 96 00:04:24,520 --> 00:04:26,000 Speaker 1: What about you? Have you tried them before? 97 00:04:26,200 --> 00:04:28,080 Speaker 2: Yeah, I've tried them. They're not my favorite noodle. We 98 00:04:28,120 --> 00:04:29,520 Speaker 2: did have them a couple of times growing up, but 99 00:04:29,520 --> 00:04:31,280 Speaker 2: as I said, Dad, my dad was never a big 100 00:04:31,320 --> 00:04:34,039 Speaker 2: fan of them, so he'd be like, don't use these again, soupie. 101 00:04:34,279 --> 00:04:36,040 Speaker 1: He's a Scottish man, isn't he. 102 00:04:36,520 --> 00:04:40,279 Speaker 2: That is that Scottish? No English? Your background, yeah, English, Yeah, 103 00:04:40,680 --> 00:04:43,960 Speaker 2: great grandparents or something heritage. So I would say that 104 00:04:44,040 --> 00:04:46,920 Speaker 2: they're not delicious, but they're also not horrible. I think 105 00:04:46,920 --> 00:04:49,280 Speaker 2: a lot of people buy these because of the cleaning 106 00:04:49,360 --> 00:04:51,719 Speaker 2: ingredient list, like you know, nearly seventy percent wheat flour 107 00:04:51,760 --> 00:04:53,840 Speaker 2: and nearly thirty percent buckhet flower with a little bit 108 00:04:53,839 --> 00:04:55,640 Speaker 2: of salt. The ingredient list is very clean. It's a 109 00:04:55,720 --> 00:04:58,200 Speaker 2: nice ingredient list. As you said, the sodium is a 110 00:04:58,200 --> 00:05:01,080 Speaker 2: little bit concerning because you tip would put this with 111 00:05:01,360 --> 00:05:03,760 Speaker 2: you know, soy sauce or other umami type flavors which 112 00:05:03,760 --> 00:05:06,200 Speaker 2: are quite high salt, or you put it into something like, 113 00:05:06,440 --> 00:05:08,200 Speaker 2: you know, a soup like a ram and soup or 114 00:05:08,200 --> 00:05:12,200 Speaker 2: something like that. So the sodium for me is concerning definitely. 115 00:05:12,200 --> 00:05:14,919 Speaker 2: The portion size is large, like the packet of noodles 116 00:05:14,960 --> 00:05:17,800 Speaker 2: is two seventy grams and a third of it. They 117 00:05:18,080 --> 00:05:20,800 Speaker 2: like these little sort of ribbons around them, so they're 118 00:05:20,839 --> 00:05:23,680 Speaker 2: actually pre portioned into three sections. That makes it really easy, 119 00:05:23,839 --> 00:05:26,320 Speaker 2: and each section is about ninety grams. It's a very 120 00:05:26,400 --> 00:05:28,760 Speaker 2: large serving size. You could easily get two portions out 121 00:05:28,760 --> 00:05:31,159 Speaker 2: of that. But I do love noodles for the ease 122 00:05:31,320 --> 00:05:33,480 Speaker 2: of they're either ready made these days, like you can 123 00:05:33,520 --> 00:05:36,080 Speaker 2: buy noodle and or hock and already made. Basically you 124 00:05:36,080 --> 00:05:37,919 Speaker 2: just put them into whatever you're making, or you just 125 00:05:37,920 --> 00:05:39,760 Speaker 2: pour boiling hot water over the top of them. So 126 00:05:39,800 --> 00:05:43,800 Speaker 2: they are very easy carbohydrates, so particularly for kids. Though 127 00:05:43,800 --> 00:05:46,640 Speaker 2: it's funny me won't touch a noodle like she loves pasta. 128 00:05:46,800 --> 00:05:48,760 Speaker 2: Won't touch noodle, just like flick them on the floor. 129 00:05:48,760 --> 00:05:50,640 Speaker 2: I don't know what it is. So they're an easy 130 00:05:50,680 --> 00:05:53,920 Speaker 2: carbohydrate or energy serve for children, but for adults, I think, 131 00:05:53,960 --> 00:05:55,800 Speaker 2: as you said, we need to watch the portion sizes, 132 00:05:55,839 --> 00:05:59,599 Speaker 2: so definitely recommend these, but I think the portion size 133 00:05:59,640 --> 00:06:01,640 Speaker 2: is key and the amount of salt, particularly what you're 134 00:06:01,640 --> 00:06:03,960 Speaker 2: putting it with if you're using them. My mum used 135 00:06:04,000 --> 00:06:06,159 Speaker 2: to make this as part of an Asian chicken salad, 136 00:06:06,160 --> 00:06:08,040 Speaker 2: so she'd use the cold sober noodle. You just pour 137 00:06:08,120 --> 00:06:09,919 Speaker 2: hot water over them, she'd cool them down a bit. 138 00:06:10,000 --> 00:06:11,800 Speaker 2: She put a bit of chicken breasts, some fresh herbs 139 00:06:11,800 --> 00:06:13,520 Speaker 2: and veggies, and then a little bit of like at 140 00:06:13,600 --> 00:06:15,719 Speaker 2: amamae or sesame through the top of that. With you 141 00:06:15,720 --> 00:06:17,880 Speaker 2: can put like a nice sort of soy citrus dressing 142 00:06:17,880 --> 00:06:20,279 Speaker 2: on it, so it makes a beautiful, salad great and 143 00:06:20,360 --> 00:06:22,400 Speaker 2: soup good for a stir fry as well. But you 144 00:06:22,480 --> 00:06:24,120 Speaker 2: really got to be careful of what you're putting it with, 145 00:06:24,240 --> 00:06:26,960 Speaker 2: particularly if you do have sort of cardiac issues, or 146 00:06:27,000 --> 00:06:29,640 Speaker 2: you do need to be aware of your sodium intake. True, 147 00:06:29,800 --> 00:06:30,599 Speaker 2: very very true. 148 00:06:30,640 --> 00:06:31,840 Speaker 1: All right, I'm just having a look at the next 149 00:06:31,839 --> 00:06:33,880 Speaker 1: time which I actually find very interesting products, so I'll 150 00:06:33,920 --> 00:06:36,880 Speaker 1: be interested in your thoughts. This is the Walker Ramen noodle, 151 00:06:36,960 --> 00:06:40,400 Speaker 1: four hundred grams two or seventy it Wallies recommending four 152 00:06:40,440 --> 00:06:45,440 Speaker 1: servings per packet, so the quantity or the calories per 153 00:06:45,520 --> 00:06:48,359 Speaker 1: service just over one hundred, five hundred and six Killer Jeels, 154 00:06:48,720 --> 00:06:51,640 Speaker 1: five point five grams of protein a get low fat, 155 00:06:51,680 --> 00:06:55,760 Speaker 1: one point one grams of fat, very little saturated, twenty 156 00:06:55,800 --> 00:06:59,560 Speaker 1: one point nine grams of carbohydrate which is very very lowly, 157 00:06:59,640 --> 00:07:02,799 Speaker 1: and and twenty six miligrams of sodium, which is also 158 00:07:02,880 --> 00:07:04,479 Speaker 1: very low. So when we take a look at the 159 00:07:04,560 --> 00:07:09,159 Speaker 1: ingredient list, the first ingredient is water, followed by wheat, flour, thickener, 160 00:07:09,680 --> 00:07:14,200 Speaker 1: vegetable oil, egg, white powder, salt, acidity regulator, and turmeric. 161 00:07:15,120 --> 00:07:17,320 Speaker 2: So this is quite. 162 00:07:17,040 --> 00:07:19,920 Speaker 1: A low calorie, low carbohydrate noodle. 163 00:07:20,080 --> 00:07:22,760 Speaker 2: So we went with this one, and it's interesting because 164 00:07:23,040 --> 00:07:25,440 Speaker 2: if you've ever bought these, they taste delicious. But show 165 00:07:25,480 --> 00:07:27,840 Speaker 2: me anyone who's getting four serves per pack. So look 166 00:07:27,840 --> 00:07:29,640 Speaker 2: at the ood on needle that we previously did, A 167 00:07:29,720 --> 00:07:32,560 Speaker 2: serving size was ninety grams. In this one, a serving 168 00:07:32,600 --> 00:07:35,240 Speaker 2: sizes one hundred grams. But they're ready made noodle, So 169 00:07:35,280 --> 00:07:37,360 Speaker 2: even though the serving size is it seems on par. 170 00:07:37,680 --> 00:07:39,320 Speaker 2: The others were like a raw noodle, you had to 171 00:07:39,320 --> 00:07:41,120 Speaker 2: cook it first, and this is a ready made one, 172 00:07:41,480 --> 00:07:43,720 Speaker 2: so most people would get they'd eat the whole packet, 173 00:07:43,760 --> 00:07:45,680 Speaker 2: or they don't get two servings out of it. So 174 00:07:45,720 --> 00:07:49,800 Speaker 2: I think realistically it's a great product. I like that 175 00:07:49,840 --> 00:07:52,000 Speaker 2: a lot of these sort of yellow hock and style 176 00:07:52,040 --> 00:07:55,040 Speaker 2: noodles are sort of artificially colored as well. I like 177 00:07:55,120 --> 00:07:57,440 Speaker 2: that this brand uses tumeric to add that kind of 178 00:07:57,600 --> 00:07:59,760 Speaker 2: yellowness into it, and it uses a little bit of 179 00:07:59,760 --> 00:08:02,400 Speaker 2: egg white powder as well. So I like it from 180 00:08:02,440 --> 00:08:05,080 Speaker 2: a I guess an energy density perspective. It's got a 181 00:08:05,120 --> 00:08:07,000 Speaker 2: good amount of protein in it. It's not too high 182 00:08:07,000 --> 00:08:10,520 Speaker 2: in carbohydrates. So for anyone with engine resistance or worried about, 183 00:08:10,560 --> 00:08:14,239 Speaker 2: you know, diabetes, gestational diabetes, it's a good carbohydrate controlled 184 00:08:14,280 --> 00:08:17,280 Speaker 2: product without you feeling like you're eating something that is, 185 00:08:17,320 --> 00:08:19,480 Speaker 2: you know, like a fake noodle, like a zucchini noodle 186 00:08:19,560 --> 00:08:21,680 Speaker 2: or something like. It's actually the real deal. So I 187 00:08:21,720 --> 00:08:24,360 Speaker 2: quite like it from that perspective. But I would struggle 188 00:08:24,400 --> 00:08:26,960 Speaker 2: to see anybody sticking to one of these serving sizes. 189 00:08:26,960 --> 00:08:29,160 Speaker 2: I think most people would use that packet between two 190 00:08:29,160 --> 00:08:30,680 Speaker 2: people very easily. 191 00:08:30,800 --> 00:08:33,160 Speaker 1: Like three or four noodles. Is the serve not a 192 00:08:33,200 --> 00:08:35,840 Speaker 1: big pack because twenty grams of carbohydrate per serve is 193 00:08:35,880 --> 00:08:38,800 Speaker 1: pretty low for a noodle, Like I would assume that's 194 00:08:38,800 --> 00:08:41,760 Speaker 1: a very small pinch is a mixture of stir fries. 195 00:08:41,800 --> 00:08:43,880 Speaker 2: But even if you doubled that, you know, forty four 196 00:08:43,920 --> 00:08:45,520 Speaker 2: grams and a serving is still great. 197 00:08:45,679 --> 00:08:48,640 Speaker 1: Still, Yeah, it's a good one up. Yeah, so I 198 00:08:48,720 --> 00:08:51,280 Speaker 1: actually quite like it. Actually, probably if someone asked me, 199 00:08:51,320 --> 00:08:53,439 Speaker 1: I'd be inclined now to say, actually, that's quite a 200 00:08:53,440 --> 00:08:55,880 Speaker 1: good choice if you can stick to a reasonably small 201 00:08:55,960 --> 00:08:59,360 Speaker 1: portion and make it last two or three people. So yeah, great, 202 00:08:59,440 --> 00:09:01,000 Speaker 1: find very interesting. 203 00:09:01,040 --> 00:09:02,720 Speaker 2: This is really the alergies we have to watch with 204 00:09:02,760 --> 00:09:04,080 Speaker 2: the egg and the gluten. 205 00:09:04,160 --> 00:09:06,400 Speaker 1: True, and it's very long sodium, which is beautiful, but 206 00:09:06,440 --> 00:09:08,000 Speaker 1: it is made in Taiwan, So if you're keen to 207 00:09:08,440 --> 00:09:11,240 Speaker 1: stick to Australian products, it's that sort of a downside 208 00:09:11,280 --> 00:09:14,320 Speaker 1: of it all right. Now, last, but not least Land 209 00:09:14,920 --> 00:09:15,720 Speaker 1: two minute noodles. 210 00:09:15,720 --> 00:09:16,760 Speaker 2: You had to put them in. I had to put 211 00:09:16,800 --> 00:09:17,640 Speaker 2: them in soosie, I had to. 212 00:09:17,880 --> 00:09:19,640 Speaker 1: Have you even been a student if you haven't eaten 213 00:09:19,640 --> 00:09:22,079 Speaker 1: two minute noodles. Now, this is the magic two minute 214 00:09:22,080 --> 00:09:24,920 Speaker 1: noodle instant whole grain variety in a twelve pack for 215 00:09:25,160 --> 00:09:27,680 Speaker 1: ten dollars, which is incredibly affordable at the moment, in 216 00:09:27,679 --> 00:09:29,800 Speaker 1: particular with the cost of food through the roof coming 217 00:09:29,800 --> 00:09:33,400 Speaker 1: in at what is that eighty cents per packet and 218 00:09:33,480 --> 00:09:35,360 Speaker 1: the serving size when you add the water. So this 219 00:09:35,440 --> 00:09:37,160 Speaker 1: is in the case where you haven't used the sashet 220 00:09:37,240 --> 00:09:39,880 Speaker 1: yet and it's just the actual noodle bulk, the sort 221 00:09:39,880 --> 00:09:43,600 Speaker 1: of dry noodles people sometimes will snack on. And the 222 00:09:43,679 --> 00:09:45,960 Speaker 1: serve is three eighty grands when you've made it up 223 00:09:45,960 --> 00:09:48,680 Speaker 1: with water and consume it as the soup and add 224 00:09:48,720 --> 00:09:51,120 Speaker 1: the sashe in. So that's good that they've included that, 225 00:09:51,160 --> 00:09:54,120 Speaker 1: which is where all the salt is. So the energy 226 00:09:54,160 --> 00:09:56,560 Speaker 1: is nine hundred and sixty kiloduls, so that's just sort 227 00:09:56,559 --> 00:09:59,600 Speaker 1: of two forty calories or so seven point eight grams 228 00:09:59,600 --> 00:10:02,520 Speaker 1: of protein in one point three grams of fat, less 229 00:10:02,520 --> 00:10:05,120 Speaker 1: the one saturated to a low fat product, forty five 230 00:10:05,160 --> 00:10:08,880 Speaker 1: point two grams of carbohydrates, so roughly three four slices 231 00:10:08,920 --> 00:10:12,280 Speaker 1: of bread worth in that packet, less than one gram 232 00:10:12,360 --> 00:10:14,560 Speaker 1: of sugars, two point six germima dietary fiber which they 233 00:10:14,600 --> 00:10:17,040 Speaker 1: have listed, which is coming from the whole grain flour 234 00:10:17,080 --> 00:10:20,000 Speaker 1: going through it, and then the sodium as we would expect, 235 00:10:20,080 --> 00:10:22,280 Speaker 1: nine hundred and thirty five milligrams, so just shy of 236 00:10:22,320 --> 00:10:25,360 Speaker 1: half our recommended upper daily intake of sodium, which does 237 00:10:25,400 --> 00:10:27,520 Speaker 1: come from the sashet, which if you've ever tasted, is 238 00:10:27,559 --> 00:10:30,600 Speaker 1: pretty pretty flavor. Somebody dealt with a nice dose of MSG, 239 00:10:30,679 --> 00:10:33,160 Speaker 1: as we will check in a second time. So the 240 00:10:33,200 --> 00:10:35,840 Speaker 1: noodle itself is wheat flour, wholemeal flour just ten percent, 241 00:10:35,880 --> 00:10:37,440 Speaker 1: but they are giving a little bit of fiber from 242 00:10:37,440 --> 00:10:40,840 Speaker 1: that tapeoca starch, water mineral salts quite a lot of 243 00:10:40,840 --> 00:10:44,960 Speaker 1: different flavors through their vegetable oil salt stabilizes vegetable gum. 244 00:10:45,000 --> 00:10:48,840 Speaker 1: But then our sachet first ingredient idol salt followed by 245 00:10:48,880 --> 00:10:52,880 Speaker 1: flavor enhances MSG six two one and another flavor enhans 246 00:10:52,880 --> 00:10:54,560 Speaker 1: are sixty three five, which is why it tastes so 247 00:10:54,640 --> 00:10:58,680 Speaker 1: Moorish mineral salt, mult dextrin flavors, sugar onion powder, so 248 00:10:58,720 --> 00:11:01,680 Speaker 1: the ingres, the ingreens goes on and on. It's pretty 249 00:11:01,720 --> 00:11:04,720 Speaker 1: processed and certainly not one I'd be recommending for small 250 00:11:04,800 --> 00:11:08,600 Speaker 1: children at all, given the addition of MSG. Oh yeah, 251 00:11:09,120 --> 00:11:11,120 Speaker 1: what would we give it? Six out of ten? 252 00:11:11,440 --> 00:11:15,120 Speaker 2: The noodle itself isn't that bad a flavor mixed sense. 253 00:11:15,160 --> 00:11:17,440 Speaker 2: We're adding in flavor enhancers which we don't love. We 254 00:11:17,440 --> 00:11:20,280 Speaker 2: don't love MSG. And there's a huge sodium amount, like 255 00:11:20,440 --> 00:11:22,760 Speaker 2: nearly nine hundred and fifty milligrams for the block. If 256 00:11:22,760 --> 00:11:24,800 Speaker 2: you were just to use the noodle itself, I think 257 00:11:24,840 --> 00:11:27,400 Speaker 2: the problem lies in that people add the hot water 258 00:11:27,480 --> 00:11:29,120 Speaker 2: and they eat this as a snack or they eat 259 00:11:29,120 --> 00:11:31,280 Speaker 2: this as a lunch versus if you just took My 260 00:11:31,360 --> 00:11:33,520 Speaker 2: mum used to buy these from a budgeting or affordability 261 00:11:33,520 --> 00:11:35,839 Speaker 2: perspective for us growing up, and she would just use 262 00:11:35,880 --> 00:11:37,959 Speaker 2: the noodle in the sturfry. She'd never ever add the 263 00:11:37,960 --> 00:11:40,000 Speaker 2: sashue to it. She'd use, you know, a base of 264 00:11:40,080 --> 00:11:42,920 Speaker 2: chili and garlic and soy and fresh ginger and some 265 00:11:42,960 --> 00:11:45,120 Speaker 2: fresh herbs, and that's how she would make the sauce 266 00:11:45,200 --> 00:11:47,640 Speaker 2: for a sturf fry. So I don't have really a 267 00:11:47,679 --> 00:11:50,480 Speaker 2: big problem with the noodle base itself because I think 268 00:11:50,520 --> 00:11:53,920 Speaker 2: from an affordability perspective, eighty cents for you know, the 269 00:11:53,960 --> 00:11:55,960 Speaker 2: cake of noodle and actually goes quite a long way, 270 00:11:56,120 --> 00:11:58,000 Speaker 2: is not too bad. But it's when you're kind of 271 00:11:58,000 --> 00:12:00,000 Speaker 2: eating that as a meal itself or as a snaw, 272 00:12:00,400 --> 00:12:02,880 Speaker 2: there's nothing really there in terms of nourishment. You don't 273 00:12:02,920 --> 00:12:05,240 Speaker 2: have the protein. We want more fiber, We of course 274 00:12:05,280 --> 00:12:07,480 Speaker 2: want some vegetables, we want a little bit of healthy 275 00:12:07,480 --> 00:12:10,840 Speaker 2: fat there too. You're just eating a salty, carbohydrate based product. 276 00:12:11,120 --> 00:12:14,560 Speaker 2: But I will disclose that in my first trimester of pregnancy, 277 00:12:14,600 --> 00:12:16,120 Speaker 2: I couldn't get enough of these, Like I was just 278 00:12:16,160 --> 00:12:19,200 Speaker 2: so nauseous. All I wanted was salt, and so I 279 00:12:19,280 --> 00:12:21,360 Speaker 2: was using these and I was adding the salt the 280 00:12:21,400 --> 00:12:23,920 Speaker 2: salt thing, and David was like, what is wrong with you? 281 00:12:23,960 --> 00:12:26,360 Speaker 2: Like who are you? And that was all I craved 282 00:12:26,400 --> 00:12:28,280 Speaker 2: the steam inut noodles. So I had to add that 283 00:12:28,360 --> 00:12:32,280 Speaker 2: in full disclosure. Very funny, but yeah, I don't think 284 00:12:32,280 --> 00:12:34,480 Speaker 2: the noodle itself is that bad. They're not. It's not 285 00:12:34,520 --> 00:12:37,120 Speaker 2: the cleanest ingredient list, let's be honest. But from an 286 00:12:37,120 --> 00:12:40,600 Speaker 2: affordability and a budgeting perspective and a taste perspective, I 287 00:12:40,640 --> 00:12:43,720 Speaker 2: think they're good for, you know, big families on a budget. 288 00:12:43,760 --> 00:12:45,760 Speaker 2: I just would be very careful about adding the flavor 289 00:12:45,800 --> 00:12:48,600 Speaker 2: sachet mix into there. Use the noodle base as part 290 00:12:48,600 --> 00:12:51,040 Speaker 2: of a recipe. Don't give your kids it as a snack. 291 00:12:51,080 --> 00:12:52,400 Speaker 2: That's where I kind of draw the line. 292 00:12:52,480 --> 00:12:54,120 Speaker 1: Yeah, and this is where big companies have got a 293 00:12:54,120 --> 00:12:55,760 Speaker 1: big role to play, you know. Imagine it's a big 294 00:12:55,760 --> 00:12:57,959 Speaker 1: company or I don't even know who's the main owner, 295 00:12:57,960 --> 00:13:01,000 Speaker 1: but the brands, you know, so so I think they've 296 00:13:01,040 --> 00:13:03,600 Speaker 1: got responsibility to be getting those kind of flavor enhancers 297 00:13:03,640 --> 00:13:06,240 Speaker 1: out of the food supply. The issue is that because 298 00:13:06,320 --> 00:13:09,280 Speaker 1: two minute noodles have got such a cult following that 299 00:13:09,360 --> 00:13:12,000 Speaker 1: if you change the formulation, all the die hard old 300 00:13:12,400 --> 00:13:14,640 Speaker 1: users of it get really cranky and it really affects 301 00:13:14,679 --> 00:13:17,160 Speaker 1: their sales because they're so programmed. It would be like 302 00:13:17,160 --> 00:13:18,959 Speaker 1: if you took it out of chicken crimpies, Like, the 303 00:13:19,040 --> 00:13:21,680 Speaker 1: consumers just don't respond well. Even though it's better for 304 00:13:21,760 --> 00:13:24,800 Speaker 1: health long term. So I think it's just really important 305 00:13:24,880 --> 00:13:28,120 Speaker 1: for mums of young children to be aware of keeping 306 00:13:28,160 --> 00:13:30,800 Speaker 1: our younger children off flavor enhances is important. It really 307 00:13:30,880 --> 00:13:34,840 Speaker 1: drives appetite. It's very stimulating because it's such an intense flavor, 308 00:13:34,880 --> 00:13:36,920 Speaker 1: and there's evidence to shot lights the brain up as such. 309 00:13:36,920 --> 00:13:39,959 Speaker 1: So I would definitely not be adding those sachets or 310 00:13:39,960 --> 00:13:42,800 Speaker 1: anything with MSG into the diets of small children. You know, 311 00:13:42,840 --> 00:13:44,600 Speaker 1: it's like anything, It's probably not going to really hurt 312 00:13:44,600 --> 00:13:46,560 Speaker 1: a teenager in the scheme of things, But yeah, I 313 00:13:46,559 --> 00:13:48,520 Speaker 1: wouldn't myself. I don't ever buy them, I don't ever 314 00:13:48,640 --> 00:13:50,960 Speaker 1: use them, and I wouldn't recommend them. But if it's 315 00:13:51,000 --> 00:13:53,600 Speaker 1: from a budget perspective, per noodle packet, they're very cost 316 00:13:53,640 --> 00:13:55,280 Speaker 1: effective and if you can use them as a base 317 00:13:55,320 --> 00:13:57,679 Speaker 1: to your own meals and cook it, absolutely I'm with you. 318 00:13:58,080 --> 00:13:59,560 Speaker 1: So you know, i'd give it six and a half 319 00:13:59,600 --> 00:14:03,120 Speaker 1: seven minus the flavor sachet, which we'd really encourage Maggie 320 00:14:03,160 --> 00:14:06,280 Speaker 1: to consider the use of added MSG into products long term, and. 321 00:14:06,320 --> 00:14:08,200 Speaker 2: We definitely prefer the whole grain base of the two 322 00:14:08,240 --> 00:14:10,560 Speaker 2: minut noodles as well the extra couple of grands of fiber. 323 00:14:10,800 --> 00:14:13,839 Speaker 2: It's not the white refined product like the normal two 324 00:14:13,840 --> 00:14:15,880 Speaker 2: minut noodles. So if your kids need to eat them, 325 00:14:15,920 --> 00:14:17,640 Speaker 2: if you need to buy them, definitely off for the 326 00:14:17,679 --> 00:14:19,080 Speaker 2: whole grain variety if you can. 327 00:14:19,200 --> 00:14:21,480 Speaker 1: Like it's still wheat flour with a bit of wholemeal added. 328 00:14:21,640 --> 00:14:23,840 Speaker 1: It's not refined. There's a little bit of health halo 329 00:14:24,000 --> 00:14:24,480 Speaker 1: with it. Yeah. 330 00:14:24,520 --> 00:14:26,000 Speaker 2: Yeah, it's still a little bit better, a bit. 331 00:14:25,880 --> 00:14:27,360 Speaker 1: Like we've added a bit of fiber but still have 332 00:14:27,360 --> 00:14:30,000 Speaker 1: a nice whack of MSG in there. So yeah, definitely, 333 00:14:30,200 --> 00:14:33,360 Speaker 1: it's a definite medium. Yeah, it's not it's not in 334 00:14:33,360 --> 00:14:35,400 Speaker 1: the nutrition catch product and Kine put it that way. 335 00:14:35,480 --> 00:14:37,440 Speaker 2: We still want a bit of protein and some vegetables 336 00:14:37,440 --> 00:14:39,160 Speaker 2: in there as well as complete the meal. We're not 337 00:14:39,240 --> 00:14:40,920 Speaker 2: giving it five stars. Put it that way. It's not 338 00:14:40,960 --> 00:14:43,200 Speaker 2: all thumbs up from us, it's it can have a place. 339 00:14:43,320 --> 00:14:44,960 Speaker 1: Yeah, And what I will say, actually, the noodles I 340 00:14:45,040 --> 00:14:48,880 Speaker 1: like is the slendier meta marmaie and Sowe noodle. I 341 00:14:48,920 --> 00:14:50,040 Speaker 1: think they're really quite good. 342 00:14:50,240 --> 00:14:53,600 Speaker 2: Nah, you don't. I don't like them. I like actual noodles. 343 00:14:53,720 --> 00:14:55,880 Speaker 1: Yeah, some people don't like I'm not talking about the conjact. 344 00:14:55,920 --> 00:14:57,960 Speaker 2: Yeah, yeah, I know. The green ones the thicker green 345 00:14:58,000 --> 00:14:58,520 Speaker 2: at a mind. 346 00:14:58,360 --> 00:15:00,760 Speaker 1: Because the contacts are very polarizing. But I think the 347 00:15:00,840 --> 00:15:03,280 Speaker 1: box ones are not too bad if you can use 348 00:15:03,280 --> 00:15:05,720 Speaker 1: it as a base in things, but better probably with 349 00:15:05,800 --> 00:15:09,200 Speaker 1: pasta more than asians was true, Yeah, but a few 350 00:15:09,200 --> 00:15:11,680 Speaker 1: options there anyway, if you're a noodles fan, so that 351 00:15:11,680 --> 00:15:13,760 Speaker 1: brings us to end of the nutrition catch product review, 352 00:15:14,040 --> 00:15:16,480 Speaker 1: don't forget to subscribe to have us delivered twice weekly. 353 00:15:17,080 --> 00:15:19,480 Speaker 1: And we have our product guide if you're interested in 354 00:15:19,480 --> 00:15:22,240 Speaker 1: the products we like and recommend and use ourselves. And 355 00:15:22,280 --> 00:15:24,240 Speaker 1: we have a takeaway guide in the work which will 356 00:15:24,240 --> 00:15:26,480 Speaker 1: be out very soon. So if you're regularly eating out 357 00:15:26,480 --> 00:15:28,880 Speaker 1: in cafes and fast food outlets, we are going to 358 00:15:28,880 --> 00:15:31,640 Speaker 1: help you choose some of the better options nutritionally. And 359 00:15:31,680 --> 00:15:34,200 Speaker 1: we will see you someday for our regular weekly update. 360 00:15:34,240 --> 00:15:35,720 Speaker 1: To have a great week, you guys later.