WEBVTT - TNC Review: Packet Noodles

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<v Speaker 1>Sober Ramen, rice or kim udon. Maybe your noodle preference

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<v Speaker 1>is two minutes. What type of noodle do you enjoy best?

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<v Speaker 1>Because there are so many types available with the supermarkets

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<v Speaker 1>that it can be a little bit confusing. Hi, I'm

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<v Speaker 1>Susie Burrow and Adelie and Wood and as two of

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<v Speaker 1>austraight Is leading dieticians, we bring you the Nutrition Couch

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<v Speaker 1>Product Review, a weekly chat on new products and old

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<v Speaker 1>favorites that you can find in supermarkets. And I know

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<v Speaker 1>that this.

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<v Speaker 2>Is a really popular meal choice.

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<v Speaker 1>I know Ozzie's love their noodles and so we've chosen

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<v Speaker 1>three very different varieties to discuss the pros and cons

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<v Speaker 1>of each in a big shout out and thank you

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<v Speaker 1>to our dietitian help out Amy who has gone and

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<v Speaker 1>done the research for these and really helps us with

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<v Speaker 1>our products. So a big thank you to her. Now

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<v Speaker 1>what I need to know straight away, Lean is what

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<v Speaker 1>noodles did Sophie buy in the I don't know what

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<v Speaker 1>your maiden name was, I know your Ward that was

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<v Speaker 1>your name in the Ward household.

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<v Speaker 2>Yeah, watery bow background. Mum would always bar either Russ

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<v Speaker 2>or Hocken or occasionally we do sober. My dad would

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<v Speaker 2>hate it. He'd be like, what's this crap? So mostly

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<v Speaker 2>we did either a rice noodle or a hockey noodle

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<v Speaker 2>I think grown up. My brother definitely liked the howk

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<v Speaker 2>and he didn't like riss.

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<v Speaker 1>I don't do a lot of noodles now. I'm not

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<v Speaker 1>a massive noodle fan myself, and of course, if we're

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<v Speaker 1>adding tie, who doesn't love to pad tie? But I

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<v Speaker 1>don't ever cook them myself. But you've just jogged my

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<v Speaker 1>memory that my mum would cook a hokin noodle sturfry

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<v Speaker 1>every week. In the nineties. The noodles were new in

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<v Speaker 1>the supermarket. It was like the latest thing. So we

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<v Speaker 1>would have that sturf fry every single week, and I

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<v Speaker 1>think I had my over full fill with it growing up.

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<v Speaker 1>So anyway, we've got some interesting ones to talk about.

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<v Speaker 1>The first is that and will include images of this

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<v Speaker 1>on our social media, so if you haven't followed us

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<v Speaker 1>on the Nitition Couch podcast, you can actually see what

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<v Speaker 1>they look like. These ones, I'm not really that familiar

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<v Speaker 1>with them, but they're called the Haku Baku organic sober Noodles.

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<v Speaker 1>Now they retail about four dollars. Althoy were on sale

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<v Speaker 1>at this point for just under three dollars it calls.

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<v Speaker 1>At the time we recorded this. Now they recommend it

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<v Speaker 1>is three servings per pack. And I think one of

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<v Speaker 1>the big discussion points with noodles is serving size, because

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<v Speaker 1>it's like anything, A small amount of anything is probably

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<v Speaker 1>not a big problem, but the serves I've noticed in

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<v Speaker 1>general can be quite large. So this is suggesting for

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<v Speaker 1>a packet of these you do three serves per pack

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<v Speaker 1>and then lean that will come in at twelve hundred

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<v Speaker 1>and ninety six kilo jules, which is over three hundred

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<v Speaker 1>calories per serve just coming from noodles. If you stick

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<v Speaker 1>to that portion size, you're getting just almost ten grams

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<v Speaker 1>of protein per serve, so not insignificant coming from the

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<v Speaker 1>base of that noodle, coming from the actual great cereal itself.

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<v Speaker 1>At nine point eight grams fat, low as you would

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<v Speaker 1>expect in a noodle, one point six grams one point

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<v Speaker 1>eight per hundred point three saturated, very low as you

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<v Speaker 1>would expect, but it's a high carbohydrate food. Noodle is

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<v Speaker 1>similar to rice or pasta. So this is sixty one

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<v Speaker 1>grams per serve, so about two thirds of it is carbohydrate.

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<v Speaker 1>Sixty exactly two thirds sixty seven point eight per one hundred.

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<v Speaker 1>It hasn't listed the dietary fiber on here unless you

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<v Speaker 1>were having kind of I would assume something like a

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<v Speaker 1>legume based pasta or noodle. You wouldn't get a huge

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<v Speaker 1>amount of dietary fiber. It does tend to be more

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<v Speaker 1>refined and eight hundred and three milligrams of sodium, which

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<v Speaker 1>is not insignificant. When you think it's sort of a

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<v Speaker 1>plain food, you wouldn't necessarily imagine that it had some

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<v Speaker 1>sodium matter, but it certainly does. The first ingredient was

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<v Speaker 1>organic wheat flour, which is where that protein's coming from

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<v Speaker 1>its sixty nine percent, followed by organic buckwheat flower twenty

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<v Speaker 1>nine percent, and some salt in there to flavor it up.

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<v Speaker 1>So it's not insignificant. Eight hundred milligrams. I have to

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<v Speaker 1>say I would be a little bit concerned with some

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<v Speaker 1>clients having that, particularly when it's often included as part

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<v Speaker 1>of an Asian meal where you're having a lot of

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<v Speaker 1>extra sources through that will end up being a really

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<v Speaker 1>high sodium meal. Made in Australia from at least seventy

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<v Speaker 1>one percent of Australian ingredient, So, oh, what do I

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<v Speaker 1>give it? I'd probably give it maybe a seven.

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<v Speaker 2>You know.

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<v Speaker 1>I like the ingredient list in the sense it's got

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<v Speaker 1>a really good quality wheat flour and buckwheat flour. I'd

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<v Speaker 1>love to see a fiber on it. We don't have

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<v Speaker 1>that on the label. I think the sodium is a

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<v Speaker 1>bit high, which would steer me away. But with any

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<v Speaker 1>of these noodle that I would make it last sort

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<v Speaker 1>of doubleout serving, and I'd make it last six per

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<v Speaker 1>serve and then dilute that and have a lot more

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<v Speaker 1>being protein and veggies as part of a meal. And

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<v Speaker 1>then of course you're only get four hundred milligrams of sodium,

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<v Speaker 1>so a bit better nutritionally. So yeah, I think it's

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<v Speaker 1>middle of the ground for me noodlewise. I haven't tried them.

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<v Speaker 1>What about you? Have you tried them before?

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<v Speaker 2>Yeah, I've tried them. They're not my favorite noodle. We

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<v Speaker 2>did have them a couple of times growing up, but

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<v Speaker 2>as I said, Dad, my dad was never a big

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<v Speaker 2>fan of them, so he'd be like, don't use these again, soupie.

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<v Speaker 1>He's a Scottish man, isn't he.

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<v Speaker 2>That is that Scottish? No English? Your background, yeah, English, Yeah,

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<v Speaker 2>great grandparents or something heritage. So I would say that

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<v Speaker 2>they're not delicious, but they're also not horrible. I think

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<v Speaker 2>a lot of people buy these because of the cleaning

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<v Speaker 2>ingredient list, like you know, nearly seventy percent wheat flour

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<v Speaker 2>and nearly thirty percent buckhet flower with a little bit

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<v Speaker 2>of salt. The ingredient list is very clean. It's a

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<v Speaker 2>nice ingredient list. As you said, the sodium is a

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<v Speaker 2>little bit concerning because you tip would put this with

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<v Speaker 2>you know, soy sauce or other umami type flavors which

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<v Speaker 2>are quite high salt, or you put it into something like,

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<v Speaker 2>you know, a soup like a ram and soup or

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<v Speaker 2>something like that. So the sodium for me is concerning definitely.

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<v Speaker 2>The portion size is large, like the packet of noodles

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<v Speaker 2>is two seventy grams and a third of it. They

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<v Speaker 2>like these little sort of ribbons around them, so they're

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<v Speaker 2>actually pre portioned into three sections. That makes it really easy,

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<v Speaker 2>and each section is about ninety grams. It's a very

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<v Speaker 2>large serving size. You could easily get two portions out

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<v Speaker 2>of that. But I do love noodles for the ease

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<v Speaker 2>of they're either ready made these days, like you can

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<v Speaker 2>buy noodle and or hock and already made. Basically you

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<v Speaker 2>just put them into whatever you're making, or you just

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<v Speaker 2>pour boiling hot water over the top of them. So

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<v Speaker 2>they are very easy carbohydrates, so particularly for kids. Though

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<v Speaker 2>it's funny me won't touch a noodle like she loves pasta.

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<v Speaker 2>Won't touch noodle, just like flick them on the floor.

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<v Speaker 2>I don't know what it is. So they're an easy

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<v Speaker 2>carbohydrate or energy serve for children, but for adults, I think,

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<v Speaker 2>as you said, we need to watch the portion sizes,

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<v Speaker 2>so definitely recommend these, but I think the portion size

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<v Speaker 2>is key and the amount of salt, particularly what you're

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<v Speaker 2>putting it with if you're using them. My mum used

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<v Speaker 2>to make this as part of an Asian chicken salad,

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<v Speaker 2>so she'd use the cold sober noodle. You just pour

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<v Speaker 2>hot water over them, she'd cool them down a bit.

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<v Speaker 2>She put a bit of chicken breasts, some fresh herbs

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<v Speaker 2>and veggies, and then a little bit of like at

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<v Speaker 2>amamae or sesame through the top of that. With you

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<v Speaker 2>can put like a nice sort of soy citrus dressing

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<v Speaker 2>on it, so it makes a beautiful, salad great and

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<v Speaker 2>soup good for a stir fry as well. But you

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<v Speaker 2>really got to be careful of what you're putting it with,

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<v Speaker 2>particularly if you do have sort of cardiac issues, or

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<v Speaker 2>you do need to be aware of your sodium intake. True,

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<v Speaker 2>very very true.

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<v Speaker 1>All right, I'm just having a look at the next

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<v Speaker 1>time which I actually find very interesting products, so I'll

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<v Speaker 1>be interested in your thoughts. This is the Walker Ramen noodle,

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<v Speaker 1>four hundred grams two or seventy it Wallies recommending four

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<v Speaker 1>servings per packet, so the quantity or the calories per

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<v Speaker 1>service just over one hundred, five hundred and six Killer Jeels,

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<v Speaker 1>five point five grams of protein a get low fat,

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<v Speaker 1>one point one grams of fat, very little saturated, twenty

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<v Speaker 1>one point nine grams of carbohydrate which is very very lowly,

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<v Speaker 1>and and twenty six miligrams of sodium, which is also

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<v Speaker 1>very low. So when we take a look at the

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<v Speaker 1>ingredient list, the first ingredient is water, followed by wheat, flour, thickener,

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<v Speaker 1>vegetable oil, egg, white powder, salt, acidity regulator, and turmeric.

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<v Speaker 2>So this is quite.

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<v Speaker 1>A low calorie, low carbohydrate noodle.

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<v Speaker 2>So we went with this one, and it's interesting because

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<v Speaker 2>if you've ever bought these, they taste delicious. But show

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<v Speaker 2>me anyone who's getting four serves per pack. So look

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<v Speaker 2>at the ood on needle that we previously did, A

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<v Speaker 2>serving size was ninety grams. In this one, a serving

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<v Speaker 2>sizes one hundred grams. But they're ready made noodle, So

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<v Speaker 2>even though the serving size is it seems on par.

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<v Speaker 2>The others were like a raw noodle, you had to

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<v Speaker 2>cook it first, and this is a ready made one,

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<v Speaker 2>so most people would get they'd eat the whole packet,

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<v Speaker 2>or they don't get two servings out of it. So

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<v Speaker 2>I think realistically it's a great product. I like that

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<v Speaker 2>a lot of these sort of yellow hock and style

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<v Speaker 2>noodles are sort of artificially colored as well. I like

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<v Speaker 2>that this brand uses tumeric to add that kind of

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<v Speaker 2>yellowness into it, and it uses a little bit of

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<v Speaker 2>egg white powder as well. So I like it from

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<v Speaker 2>a I guess an energy density perspective. It's got a

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<v Speaker 2>good amount of protein in it. It's not too high

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<v Speaker 2>in carbohydrates. So for anyone with engine resistance or worried about,

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<v Speaker 2>you know, diabetes, gestational diabetes, it's a good carbohydrate controlled

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<v Speaker 2>product without you feeling like you're eating something that is,

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<v Speaker 2>you know, like a fake noodle, like a zucchini noodle

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<v Speaker 2>or something like. It's actually the real deal. So I

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<v Speaker 2>quite like it from that perspective. But I would struggle

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<v Speaker 2>to see anybody sticking to one of these serving sizes.

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<v Speaker 2>I think most people would use that packet between two

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<v Speaker 2>people very easily.

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<v Speaker 1>Like three or four noodles. Is the serve not a

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<v Speaker 1>big pack because twenty grams of carbohydrate per serve is

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<v Speaker 1>pretty low for a noodle, Like I would assume that's

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<v Speaker 1>a very small pinch is a mixture of stir fries.

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<v Speaker 2>But even if you doubled that, you know, forty four

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<v Speaker 2>grams and a serving is still great.

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<v Speaker 1>Still, Yeah, it's a good one up. Yeah, so I

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<v Speaker 1>actually quite like it. Actually, probably if someone asked me,

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<v Speaker 1>I'd be inclined now to say, actually, that's quite a

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<v Speaker 1>good choice if you can stick to a reasonably small

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<v Speaker 1>portion and make it last two or three people. So yeah, great,

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<v Speaker 1>find very interesting.

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<v Speaker 2>This is really the alergies we have to watch with

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<v Speaker 2>the egg and the gluten.

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<v Speaker 1>True, and it's very long sodium, which is beautiful, but

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<v Speaker 1>it is made in Taiwan, So if you're keen to

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<v Speaker 1>stick to Australian products, it's that sort of a downside

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<v Speaker 1>of it all right. Now, last, but not least Land

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<v Speaker 1>two minute noodles.

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<v Speaker 2>You had to put them in. I had to put

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<v Speaker 2>them in soosie, I had to.

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<v Speaker 1>Have you even been a student if you haven't eaten

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<v Speaker 1>two minute noodles. Now, this is the magic two minute

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<v Speaker 1>noodle instant whole grain variety in a twelve pack for

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<v Speaker 1>ten dollars, which is incredibly affordable at the moment, in

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<v Speaker 1>particular with the cost of food through the roof coming

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<v Speaker 1>in at what is that eighty cents per packet and

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<v Speaker 1>the serving size when you add the water. So this

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<v Speaker 1>is in the case where you haven't used the sashet

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<v Speaker 1>yet and it's just the actual noodle bulk, the sort

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<v Speaker 1>of dry noodles people sometimes will snack on. And the

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<v Speaker 1>serve is three eighty grands when you've made it up

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<v Speaker 1>with water and consume it as the soup and add

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<v Speaker 1>the sashe in. So that's good that they've included that,

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<v Speaker 1>which is where all the salt is. So the energy

0:09:54.160 --> 0:09:56.560
<v Speaker 1>is nine hundred and sixty kiloduls, so that's just sort

0:09:56.559 --> 0:09:59.600
<v Speaker 1>of two forty calories or so seven point eight grams

0:09:59.600 --> 0:10:02.520
<v Speaker 1>of protein in one point three grams of fat, less

0:10:02.520 --> 0:10:05.120
<v Speaker 1>the one saturated to a low fat product, forty five

0:10:05.160 --> 0:10:08.880
<v Speaker 1>point two grams of carbohydrates, so roughly three four slices

0:10:08.920 --> 0:10:12.280
<v Speaker 1>of bread worth in that packet, less than one gram

0:10:12.360 --> 0:10:14.560
<v Speaker 1>of sugars, two point six germima dietary fiber which they

0:10:14.600 --> 0:10:17.040
<v Speaker 1>have listed, which is coming from the whole grain flour

0:10:17.080 --> 0:10:20.000
<v Speaker 1>going through it, and then the sodium as we would expect,

0:10:20.080 --> 0:10:22.280
<v Speaker 1>nine hundred and thirty five milligrams, so just shy of

0:10:22.320 --> 0:10:25.360
<v Speaker 1>half our recommended upper daily intake of sodium, which does

0:10:25.400 --> 0:10:27.520
<v Speaker 1>come from the sashet, which if you've ever tasted, is

0:10:27.559 --> 0:10:30.600
<v Speaker 1>pretty pretty flavor. Somebody dealt with a nice dose of MSG,

0:10:30.679 --> 0:10:33.160
<v Speaker 1>as we will check in a second time. So the

0:10:33.200 --> 0:10:35.840
<v Speaker 1>noodle itself is wheat flour, wholemeal flour just ten percent,

0:10:35.880 --> 0:10:37.440
<v Speaker 1>but they are giving a little bit of fiber from

0:10:37.440 --> 0:10:40.840
<v Speaker 1>that tapeoca starch, water mineral salts quite a lot of

0:10:40.840 --> 0:10:44.960
<v Speaker 1>different flavors through their vegetable oil salt stabilizes vegetable gum.

0:10:45.000 --> 0:10:48.840
<v Speaker 1>But then our sachet first ingredient idol salt followed by

0:10:48.880 --> 0:10:52.880
<v Speaker 1>flavor enhances MSG six two one and another flavor enhans

0:10:52.880 --> 0:10:54.560
<v Speaker 1>are sixty three five, which is why it tastes so

0:10:54.640 --> 0:10:58.680
<v Speaker 1>Moorish mineral salt, mult dextrin flavors, sugar onion powder, so

0:10:58.720 --> 0:11:01.680
<v Speaker 1>the ingres, the ingreens goes on and on. It's pretty

0:11:01.720 --> 0:11:04.720
<v Speaker 1>processed and certainly not one I'd be recommending for small

0:11:04.800 --> 0:11:08.600
<v Speaker 1>children at all, given the addition of MSG. Oh yeah,

0:11:09.120 --> 0:11:11.120
<v Speaker 1>what would we give it? Six out of ten?

0:11:11.440 --> 0:11:15.120
<v Speaker 2>The noodle itself isn't that bad a flavor mixed sense.

0:11:15.160 --> 0:11:17.440
<v Speaker 2>We're adding in flavor enhancers which we don't love. We

0:11:17.440 --> 0:11:20.280
<v Speaker 2>don't love MSG. And there's a huge sodium amount, like

0:11:20.440 --> 0:11:22.760
<v Speaker 2>nearly nine hundred and fifty milligrams for the block. If

0:11:22.760 --> 0:11:24.800
<v Speaker 2>you were just to use the noodle itself, I think

0:11:24.840 --> 0:11:27.400
<v Speaker 2>the problem lies in that people add the hot water

0:11:27.480 --> 0:11:29.120
<v Speaker 2>and they eat this as a snack or they eat

0:11:29.120 --> 0:11:31.280
<v Speaker 2>this as a lunch versus if you just took My

0:11:31.360 --> 0:11:33.520
<v Speaker 2>mum used to buy these from a budgeting or affordability

0:11:33.520 --> 0:11:35.839
<v Speaker 2>perspective for us growing up, and she would just use

0:11:35.880 --> 0:11:37.959
<v Speaker 2>the noodle in the sturfry. She'd never ever add the

0:11:37.960 --> 0:11:40.000
<v Speaker 2>sashue to it. She'd use, you know, a base of

0:11:40.080 --> 0:11:42.920
<v Speaker 2>chili and garlic and soy and fresh ginger and some

0:11:42.960 --> 0:11:45.120
<v Speaker 2>fresh herbs, and that's how she would make the sauce

0:11:45.200 --> 0:11:47.640
<v Speaker 2>for a sturf fry. So I don't have really a

0:11:47.679 --> 0:11:50.480
<v Speaker 2>big problem with the noodle base itself because I think

0:11:50.520 --> 0:11:53.920
<v Speaker 2>from an affordability perspective, eighty cents for you know, the

0:11:53.960 --> 0:11:55.960
<v Speaker 2>cake of noodle and actually goes quite a long way,

0:11:56.120 --> 0:11:58.000
<v Speaker 2>is not too bad. But it's when you're kind of

0:11:58.000 --> 0:12:00.000
<v Speaker 2>eating that as a meal itself or as a snaw,

0:12:00.400 --> 0:12:02.880
<v Speaker 2>there's nothing really there in terms of nourishment. You don't

0:12:02.920 --> 0:12:05.240
<v Speaker 2>have the protein. We want more fiber, We of course

0:12:05.280 --> 0:12:07.480
<v Speaker 2>want some vegetables, we want a little bit of healthy

0:12:07.480 --> 0:12:10.840
<v Speaker 2>fat there too. You're just eating a salty, carbohydrate based product.

0:12:11.120 --> 0:12:14.560
<v Speaker 2>But I will disclose that in my first trimester of pregnancy,

0:12:14.600 --> 0:12:16.120
<v Speaker 2>I couldn't get enough of these, Like I was just

0:12:16.160 --> 0:12:19.200
<v Speaker 2>so nauseous. All I wanted was salt, and so I

0:12:19.280 --> 0:12:21.360
<v Speaker 2>was using these and I was adding the salt the

0:12:21.400 --> 0:12:23.920
<v Speaker 2>salt thing, and David was like, what is wrong with you?

0:12:23.960 --> 0:12:26.360
<v Speaker 2>Like who are you? And that was all I craved

0:12:26.400 --> 0:12:28.280
<v Speaker 2>the steam inut noodles. So I had to add that

0:12:28.360 --> 0:12:32.280
<v Speaker 2>in full disclosure. Very funny, but yeah, I don't think

0:12:32.280 --> 0:12:34.480
<v Speaker 2>the noodle itself is that bad. They're not. It's not

0:12:34.520 --> 0:12:37.120
<v Speaker 2>the cleanest ingredient list, let's be honest. But from an

0:12:37.120 --> 0:12:40.600
<v Speaker 2>affordability and a budgeting perspective and a taste perspective, I

0:12:40.640 --> 0:12:43.720
<v Speaker 2>think they're good for, you know, big families on a budget.

0:12:43.760 --> 0:12:45.760
<v Speaker 2>I just would be very careful about adding the flavor

0:12:45.800 --> 0:12:48.600
<v Speaker 2>sachet mix into there. Use the noodle base as part

0:12:48.600 --> 0:12:51.040
<v Speaker 2>of a recipe. Don't give your kids it as a snack.

0:12:51.080 --> 0:12:52.400
<v Speaker 2>That's where I kind of draw the line.

0:12:52.480 --> 0:12:54.120
<v Speaker 1>Yeah, and this is where big companies have got a

0:12:54.120 --> 0:12:55.760
<v Speaker 1>big role to play, you know. Imagine it's a big

0:12:55.760 --> 0:12:57.959
<v Speaker 1>company or I don't even know who's the main owner,

0:12:57.960 --> 0:13:01.000
<v Speaker 1>but the brands, you know, so so I think they've

0:13:01.040 --> 0:13:03.600
<v Speaker 1>got responsibility to be getting those kind of flavor enhancers

0:13:03.640 --> 0:13:06.240
<v Speaker 1>out of the food supply. The issue is that because

0:13:06.320 --> 0:13:09.280
<v Speaker 1>two minute noodles have got such a cult following that

0:13:09.360 --> 0:13:12.000
<v Speaker 1>if you change the formulation, all the die hard old

0:13:12.400 --> 0:13:14.640
<v Speaker 1>users of it get really cranky and it really affects

0:13:14.679 --> 0:13:17.160
<v Speaker 1>their sales because they're so programmed. It would be like

0:13:17.160 --> 0:13:18.959
<v Speaker 1>if you took it out of chicken crimpies, Like, the

0:13:19.040 --> 0:13:21.680
<v Speaker 1>consumers just don't respond well. Even though it's better for

0:13:21.760 --> 0:13:24.800
<v Speaker 1>health long term. So I think it's just really important

0:13:24.880 --> 0:13:28.120
<v Speaker 1>for mums of young children to be aware of keeping

0:13:28.160 --> 0:13:30.800
<v Speaker 1>our younger children off flavor enhances is important. It really

0:13:30.880 --> 0:13:34.840
<v Speaker 1>drives appetite. It's very stimulating because it's such an intense flavor,

0:13:34.880 --> 0:13:36.920
<v Speaker 1>and there's evidence to shot lights the brain up as such.

0:13:36.920 --> 0:13:39.959
<v Speaker 1>So I would definitely not be adding those sachets or

0:13:39.960 --> 0:13:42.800
<v Speaker 1>anything with MSG into the diets of small children. You know,

0:13:42.840 --> 0:13:44.600
<v Speaker 1>it's like anything, It's probably not going to really hurt

0:13:44.600 --> 0:13:46.560
<v Speaker 1>a teenager in the scheme of things, But yeah, I

0:13:46.559 --> 0:13:48.520
<v Speaker 1>wouldn't myself. I don't ever buy them, I don't ever

0:13:48.640 --> 0:13:50.960
<v Speaker 1>use them, and I wouldn't recommend them. But if it's

0:13:51.000 --> 0:13:53.600
<v Speaker 1>from a budget perspective, per noodle packet, they're very cost

0:13:53.640 --> 0:13:55.280
<v Speaker 1>effective and if you can use them as a base

0:13:55.320 --> 0:13:57.679
<v Speaker 1>to your own meals and cook it, absolutely I'm with you.

0:13:58.080 --> 0:13:59.560
<v Speaker 1>So you know, i'd give it six and a half

0:13:59.600 --> 0:14:03.120
<v Speaker 1>seven minus the flavor sachet, which we'd really encourage Maggie

0:14:03.160 --> 0:14:06.280
<v Speaker 1>to consider the use of added MSG into products long term, and.

0:14:06.320 --> 0:14:08.200
<v Speaker 2>We definitely prefer the whole grain base of the two

0:14:08.240 --> 0:14:10.560
<v Speaker 2>minut noodles as well the extra couple of grands of fiber.

0:14:10.800 --> 0:14:13.839
<v Speaker 2>It's not the white refined product like the normal two

0:14:13.840 --> 0:14:15.880
<v Speaker 2>minut noodles. So if your kids need to eat them,

0:14:15.920 --> 0:14:17.640
<v Speaker 2>if you need to buy them, definitely off for the

0:14:17.679 --> 0:14:19.080
<v Speaker 2>whole grain variety if you can.

0:14:19.200 --> 0:14:21.480
<v Speaker 1>Like it's still wheat flour with a bit of wholemeal added.

0:14:21.640 --> 0:14:23.840
<v Speaker 1>It's not refined. There's a little bit of health halo

0:14:24.000 --> 0:14:24.480
<v Speaker 1>with it. Yeah.

0:14:24.520 --> 0:14:26.000
<v Speaker 2>Yeah, it's still a little bit better, a bit.

0:14:25.880 --> 0:14:27.360
<v Speaker 1>Like we've added a bit of fiber but still have

0:14:27.360 --> 0:14:30.000
<v Speaker 1>a nice whack of MSG in there. So yeah, definitely,

0:14:30.200 --> 0:14:33.360
<v Speaker 1>it's a definite medium. Yeah, it's not it's not in

0:14:33.360 --> 0:14:35.400
<v Speaker 1>the nutrition catch product and Kine put it that way.

0:14:35.480 --> 0:14:37.440
<v Speaker 2>We still want a bit of protein and some vegetables

0:14:37.440 --> 0:14:39.160
<v Speaker 2>in there as well as complete the meal. We're not

0:14:39.240 --> 0:14:40.920
<v Speaker 2>giving it five stars. Put it that way. It's not

0:14:40.960 --> 0:14:43.200
<v Speaker 2>all thumbs up from us, it's it can have a place.

0:14:43.320 --> 0:14:44.960
<v Speaker 1>Yeah, And what I will say, actually, the noodles I

0:14:45.040 --> 0:14:48.880
<v Speaker 1>like is the slendier meta marmaie and Sowe noodle. I

0:14:48.920 --> 0:14:50.040
<v Speaker 1>think they're really quite good.

0:14:50.240 --> 0:14:53.600
<v Speaker 2>Nah, you don't. I don't like them. I like actual noodles.

0:14:53.720 --> 0:14:55.880
<v Speaker 1>Yeah, some people don't like I'm not talking about the conjact.

0:14:55.920 --> 0:14:57.960
<v Speaker 2>Yeah, yeah, I know. The green ones the thicker green

0:14:58.000 --> 0:14:58.520
<v Speaker 2>at a mind.

0:14:58.360 --> 0:15:00.760
<v Speaker 1>Because the contacts are very polarizing. But I think the

0:15:00.840 --> 0:15:03.280
<v Speaker 1>box ones are not too bad if you can use

0:15:03.280 --> 0:15:05.720
<v Speaker 1>it as a base in things, but better probably with

0:15:05.800 --> 0:15:09.200
<v Speaker 1>pasta more than asians was true, Yeah, but a few

0:15:09.200 --> 0:15:11.680
<v Speaker 1>options there anyway, if you're a noodles fan, so that

0:15:11.680 --> 0:15:13.760
<v Speaker 1>brings us to end of the nutrition catch product review,

0:15:14.040 --> 0:15:16.480
<v Speaker 1>don't forget to subscribe to have us delivered twice weekly.

0:15:17.080 --> 0:15:19.480
<v Speaker 1>And we have our product guide if you're interested in

0:15:19.480 --> 0:15:22.240
<v Speaker 1>the products we like and recommend and use ourselves. And

0:15:22.280 --> 0:15:24.240
<v Speaker 1>we have a takeaway guide in the work which will

0:15:24.240 --> 0:15:26.480
<v Speaker 1>be out very soon. So if you're regularly eating out

0:15:26.480 --> 0:15:28.880
<v Speaker 1>in cafes and fast food outlets, we are going to

0:15:28.880 --> 0:15:31.640
<v Speaker 1>help you choose some of the better options nutritionally. And

0:15:31.680 --> 0:15:34.200
<v Speaker 1>we will see you someday for our regular weekly update.

0:15:34.240 --> 0:15:35.720
<v Speaker 1>To have a great week, you guys later.