1 00:00:00,720 --> 00:00:03,880 Speaker 1: Are you a carb or more specifically, bread lover. Have 2 00:00:04,000 --> 00:00:07,000 Speaker 1: you tried one of the new protein braced, lower carb 3 00:00:07,120 --> 00:00:11,680 Speaker 1: loafs in supermarkets? And more importantly, are they actually healthy? Today? 4 00:00:11,720 --> 00:00:14,440 Speaker 1: On the Nutrition Couch product review, we take a closer 5 00:00:14,480 --> 00:00:16,960 Speaker 1: look at two of the popular protein breads you can 6 00:00:16,960 --> 00:00:19,799 Speaker 1: find at supermarkets and see if they really are a 7 00:00:19,840 --> 00:00:20,440 Speaker 1: better choice. 8 00:00:20,520 --> 00:00:23,680 Speaker 2: Nutrition lead Hi, I'm Susi Burrow and I'm LeAnn Wood, 9 00:00:23,720 --> 00:00:24,560 Speaker 2: and we bring you the. 10 00:00:24,560 --> 00:00:27,640 Speaker 1: Nutrition Couch, a bi weekly chat on everything you can 11 00:00:27,720 --> 00:00:29,200 Speaker 1: find in the supermarket. 12 00:00:29,800 --> 00:00:30,040 Speaker 2: Now. 13 00:00:30,240 --> 00:00:34,239 Speaker 1: Leanne bread is controversial. Indeed, whenever I put any kind 14 00:00:34,280 --> 00:00:36,519 Speaker 1: of post up on my socials about bread, we get 15 00:00:36,560 --> 00:00:39,879 Speaker 1: a lot of feedback, and from our Nutrition Couch listeners, 16 00:00:39,920 --> 00:00:42,120 Speaker 1: we've had a lot of questions about bread in the 17 00:00:42,200 --> 00:00:45,120 Speaker 1: nine months or so we've been recording, and I think 18 00:00:45,159 --> 00:00:47,680 Speaker 1: one of the biggest changes in supermarkets is that we've 19 00:00:47,720 --> 00:00:50,600 Speaker 1: seen more and more protein breads, and I find my 20 00:00:50,680 --> 00:00:53,920 Speaker 1: clients get quite confused because there's low carb, high protein, 21 00:00:53,960 --> 00:00:56,880 Speaker 1: then there's lower carb which may not be necessarily high protein. 22 00:00:57,240 --> 00:00:59,000 Speaker 1: So we thought it was a really good opportunity for 23 00:00:59,080 --> 00:01:02,480 Speaker 1: us to break down a couple of these brands, and 24 00:01:02,720 --> 00:01:05,679 Speaker 1: we've chosen there's a few different ones out there, and 25 00:01:05,800 --> 00:01:07,880 Speaker 1: the other feedback we get is people will say, why 26 00:01:07,880 --> 00:01:12,759 Speaker 1: didn't you choose this one? And for full transparency, none 27 00:01:12,800 --> 00:01:15,200 Speaker 1: of these segments are sponsored. Certainly, if we ever do 28 00:01:15,800 --> 00:01:18,080 Speaker 1: revert to a sponsored product segment, we will be very 29 00:01:18,080 --> 00:01:21,960 Speaker 1: transparent on that. So these come down to products that 30 00:01:22,040 --> 00:01:25,000 Speaker 1: Leanna and I are familiar with. There's a particular reason 31 00:01:25,040 --> 00:01:27,800 Speaker 1: we may want to discuss it, we may really like it, 32 00:01:28,319 --> 00:01:31,000 Speaker 1: or sometimes it's just what we have time to quickly 33 00:01:31,000 --> 00:01:35,199 Speaker 1: put together. It really is random. Now for full transparency, again, 34 00:01:35,360 --> 00:01:39,440 Speaker 1: I've chosen two for quite specific reasons. I've chosen the 35 00:01:39,440 --> 00:01:42,080 Speaker 1: Herman Brothers Lower cub loaf, which was one of the 36 00:01:42,120 --> 00:01:46,520 Speaker 1: first available in Audi Supermarket because they bake for Audi. 37 00:01:47,000 --> 00:01:49,440 Speaker 1: So I've chosen that because yes it's a specialty bread 38 00:01:49,440 --> 00:01:51,280 Speaker 1: and you can get it in coals, but it's also 39 00:01:51,360 --> 00:01:54,559 Speaker 1: the same nutritionals as the high protein low car breadth 40 00:01:54,560 --> 00:01:57,600 Speaker 1: that's available in Audi, so it's ticking both of those boxes. 41 00:01:57,600 --> 00:02:00,160 Speaker 1: And that was a really revolutionary company who brought one 42 00:02:00,200 --> 00:02:02,960 Speaker 1: of the first ones to market. And then I've chosen 43 00:02:03,000 --> 00:02:05,960 Speaker 1: also the Woolies Macro myself just because I quite like 44 00:02:06,040 --> 00:02:08,200 Speaker 1: the profile of it and they've got quite a wide range. 45 00:02:08,240 --> 00:02:11,640 Speaker 1: They've got English muffins and bread rolls as well. So 46 00:02:11,760 --> 00:02:14,520 Speaker 1: as I said, there's no personal reason we choose it 47 00:02:14,560 --> 00:02:16,720 Speaker 1: other than we might like it, be interested in it, 48 00:02:16,840 --> 00:02:18,399 Speaker 1: or it just comes up when we're doing a quick 49 00:02:18,440 --> 00:02:22,240 Speaker 1: search so that's the background to that, or it's available at. 50 00:02:22,200 --> 00:02:23,680 Speaker 2: The shops when we're searching for products. 51 00:02:23,720 --> 00:02:25,720 Speaker 1: We do try and really choose products that are readily 52 00:02:25,760 --> 00:02:27,880 Speaker 1: available for people too. And as I said, the reason 53 00:02:27,919 --> 00:02:30,000 Speaker 1: I like this Herman Brothers one is that is the 54 00:02:30,080 --> 00:02:32,640 Speaker 1: AUDI product too, So it's ticking both of those boxes 55 00:02:32,639 --> 00:02:35,520 Speaker 1: for people who like to shop at Audi as I 56 00:02:35,560 --> 00:02:40,680 Speaker 1: often do for some great savings. So this is an 57 00:02:40,680 --> 00:02:42,400 Speaker 1: interesting product because it was, i want to say, the 58 00:02:42,440 --> 00:02:45,919 Speaker 1: first lower car bread that was widely available. It's got 59 00:02:45,919 --> 00:02:49,120 Speaker 1: five health star rating in Audi. It retails for about 60 00:02:49,160 --> 00:02:51,520 Speaker 1: five dollars a loaf, and it's slightly more for the 61 00:02:51,560 --> 00:02:54,000 Speaker 1: bread version. I think it's six or seven in coals. 62 00:02:55,360 --> 00:02:59,280 Speaker 1: Nutritionally per two slices, and the slices of a protein 63 00:02:59,360 --> 00:03:03,160 Speaker 1: bread we want to the main difference nutritionally is that 64 00:03:03,360 --> 00:03:06,320 Speaker 1: to make a protein bread, it either needs to be 65 00:03:06,360 --> 00:03:11,080 Speaker 1: a very special flour to concentrate the protein or it 66 00:03:11,120 --> 00:03:14,919 Speaker 1: needs to have a very heavy seed and grain base. 67 00:03:15,040 --> 00:03:17,320 Speaker 1: So what that does is really significantly bump up the 68 00:03:17,360 --> 00:03:21,880 Speaker 1: protein and good fat content and it lowers the available carbohydrate. 69 00:03:22,000 --> 00:03:25,440 Speaker 1: So certainly in the case of this bread, it's slightly 70 00:03:25,480 --> 00:03:28,560 Speaker 1: different because they do it does use a soy protein 71 00:03:28,600 --> 00:03:31,960 Speaker 1: as well to increase the protein content. So and that's 72 00:03:31,960 --> 00:03:34,120 Speaker 1: why the slices, i should say, are much smaller, because 73 00:03:34,120 --> 00:03:36,840 Speaker 1: it's a denser slice, because you're not getting that traditional 74 00:03:36,840 --> 00:03:39,280 Speaker 1: wheat flour that makes bread soft and fluffy. So that's 75 00:03:39,440 --> 00:03:42,600 Speaker 1: the first difference. It's certainly not bread as we would 76 00:03:42,640 --> 00:03:44,840 Speaker 1: be as familiar with bread. It's much more like a 77 00:03:44,920 --> 00:03:51,160 Speaker 1: European heavy dense loaf. Perserve two small slices, almost channdred 78 00:03:51,200 --> 00:03:53,880 Speaker 1: and fifty calories twenty three point six grams of protein, 79 00:03:53,920 --> 00:03:57,160 Speaker 1: which is huge. Normally in a bread you'd get sort 80 00:03:57,200 --> 00:03:59,640 Speaker 1: of eight grams if it's a heavy grain bread and 81 00:03:59,680 --> 00:04:03,080 Speaker 1: souper market. It does have what would appear to be 82 00:04:03,120 --> 00:04:05,960 Speaker 1: reasonably high levels of fat twelve point eight grams purchase 83 00:04:06,000 --> 00:04:08,400 Speaker 1: slices compared to say half of that if you are 84 00:04:08,440 --> 00:04:11,200 Speaker 1: looking at a grain bread, or even lower. But most 85 00:04:11,240 --> 00:04:13,840 Speaker 1: importantly it's very low saturated fat. As you would expect 86 00:04:13,840 --> 00:04:16,720 Speaker 1: it one point seven grams or less than three percent 87 00:04:17,360 --> 00:04:21,640 Speaker 1: carbo hydrates only five grams compared to twenty thirty forty 88 00:04:21,680 --> 00:04:24,960 Speaker 1: to fifty grams in regular sour dough or larger slices, 89 00:04:25,080 --> 00:04:28,840 Speaker 1: or about twenty four for something like a bergen sugars. 90 00:04:28,880 --> 00:04:31,520 Speaker 1: The sugars, I wouldn't be overly worried. People often think 91 00:04:31,560 --> 00:04:33,719 Speaker 1: sugar is added to bread. It's not the case. It's 92 00:04:33,880 --> 00:04:37,440 Speaker 1: just secondary to the baseline flour load ten point seven 93 00:04:37,440 --> 00:04:40,160 Speaker 1: grams of dietary fiber, which is enormous. So again high 94 00:04:40,160 --> 00:04:42,640 Speaker 1: fiber bread you may get sort of four or five 95 00:04:42,760 --> 00:04:45,120 Speaker 1: if you're lucky. This is enormous because of that heavier 96 00:04:45,160 --> 00:04:48,600 Speaker 1: grain load. Sodium's not overly high for bread at three 97 00:04:48,720 --> 00:04:52,560 Speaker 1: fifty milligrams purchase slices. But the big difference in this 98 00:04:52,680 --> 00:04:54,560 Speaker 1: loaf compared to some of the other ones is I 99 00:04:54,640 --> 00:04:57,400 Speaker 1: said the formulation. So the first ingredients water, followed by 100 00:04:57,400 --> 00:05:01,480 Speaker 1: wheat protein, so protein loopine, protein, soy meal, soy grits. 101 00:05:01,560 --> 00:05:06,920 Speaker 1: So they're really using a special formulation of protein flowers 102 00:05:07,440 --> 00:05:11,400 Speaker 1: to achieve this loaf. So that's quite different. So my 103 00:05:11,560 --> 00:05:16,040 Speaker 1: general recommendation with protein breads is First of all, it 104 00:05:16,120 --> 00:05:17,760 Speaker 1: has a role and we'll talk about that in a secondly, 105 00:05:17,800 --> 00:05:20,719 Speaker 1: and because I'm interested in your perspective on them with clients, 106 00:05:21,720 --> 00:05:24,720 Speaker 1: but I will say to the client's the main difference 107 00:05:24,760 --> 00:05:26,560 Speaker 1: is that ingredient list. And if you're someone who's not 108 00:05:26,600 --> 00:05:29,520 Speaker 1: a massive soy fan, it's probably this isn't probably the 109 00:05:29,520 --> 00:05:33,599 Speaker 1: one for you because some medical conditions or preferences will 110 00:05:33,680 --> 00:05:36,760 Speaker 1: people will be preferring to avoid soy, and that is 111 00:05:36,839 --> 00:05:39,279 Speaker 1: the difference with this. But in terms of taste, it's 112 00:05:39,279 --> 00:05:42,480 Speaker 1: a great taste. It's very, very filling. My personal use 113 00:05:42,520 --> 00:05:45,760 Speaker 1: of it is as a way to get protein breakfast 114 00:05:45,800 --> 00:05:49,760 Speaker 1: time without using foods like eggs or smoked salmon or dairy. 115 00:05:49,880 --> 00:05:52,120 Speaker 1: So it's really handy for people who are looking for 116 00:05:52,160 --> 00:05:55,120 Speaker 1: a plant based diet or who are over eggs or 117 00:05:55,160 --> 00:05:57,400 Speaker 1: hot breakfast, so they really want to have toast for 118 00:05:57,440 --> 00:06:01,360 Speaker 1: breakfast with a bit of avocado or a bit of vegie. 119 00:06:01,920 --> 00:06:04,240 Speaker 1: But because I like carbs in the morning, I'll then 120 00:06:04,240 --> 00:06:05,560 Speaker 1: try and get them to add a little bit of carb, 121 00:06:05,600 --> 00:06:07,920 Speaker 1: which may be banana with peanut butter on the toast. 122 00:06:08,360 --> 00:06:10,800 Speaker 1: It's not low calorie, it can really be quite high 123 00:06:10,800 --> 00:06:13,200 Speaker 1: in calories and if you're then starting to have protein 124 00:06:13,240 --> 00:06:16,680 Speaker 1: toast with avocado or with banana and peanut butter, you're 125 00:06:16,680 --> 00:06:18,359 Speaker 1: looking at, you know, a four hundred even up to 126 00:06:18,400 --> 00:06:20,839 Speaker 1: five hundred calorie breakfast. So that's really important to be 127 00:06:20,880 --> 00:06:23,320 Speaker 1: aware of. It may be lowering carb, but it's certainly 128 00:06:23,360 --> 00:06:26,680 Speaker 1: not lowering calories, and it really depends on your personal 129 00:06:26,720 --> 00:06:29,760 Speaker 1: dietary goals, but it's a viable option. I do routinely 130 00:06:29,839 --> 00:06:32,479 Speaker 1: use them, and that's probably the main differentiating factor and 131 00:06:32,480 --> 00:06:36,000 Speaker 1: feedback I'll give clients is taste, because obviously they do 132 00:06:36,080 --> 00:06:40,600 Speaker 1: taste quite different between the brands availability where you're buying 133 00:06:40,640 --> 00:06:43,480 Speaker 1: it from. But also if you're someone with a preference 134 00:06:43,480 --> 00:06:46,560 Speaker 1: for Sawyer'd just be mindful that that is a baseline ingredient. 135 00:06:47,320 --> 00:06:47,960 Speaker 2: So tell me. 136 00:06:48,000 --> 00:06:50,200 Speaker 1: I've never asked Julia and about protein breads and what 137 00:06:50,240 --> 00:06:51,920 Speaker 1: you do with your clients. 138 00:06:52,000 --> 00:06:54,359 Speaker 2: Yeah, I love them. I myself eat them regular and 139 00:06:54,360 --> 00:06:56,240 Speaker 2: I recommend them for my clients as well. So I'll 140 00:06:56,240 --> 00:06:59,920 Speaker 2: just clarify that it's the Hermand brought, not Herman Brother 141 00:07:00,720 --> 00:07:02,960 Speaker 2: and the Aldi one. If you're looking in it, I 142 00:07:02,960 --> 00:07:05,760 Speaker 2: think it's called the something like the ninety five percent 143 00:07:05,839 --> 00:07:08,400 Speaker 2: lower carb, higher protein Toast so it's slightly different label. 144 00:07:08,440 --> 00:07:11,000 Speaker 2: We might wax some photos up on our Instagram accounts 145 00:07:11,000 --> 00:07:13,240 Speaker 2: so you guys can follow along there. And I actually 146 00:07:13,240 --> 00:07:15,400 Speaker 2: came across this bread years ago Ceasy. I found it 147 00:07:15,440 --> 00:07:19,280 Speaker 2: in my Ida, my local Ija sort of did specialty breads. 148 00:07:19,560 --> 00:07:21,480 Speaker 2: I hadn't seen it. I think it's only recently come 149 00:07:21,520 --> 00:07:23,720 Speaker 2: into Coals, but it's been around for quite a few years, 150 00:07:23,760 --> 00:07:25,320 Speaker 2: and I've been eating it for quite a few years. 151 00:07:25,520 --> 00:07:27,520 Speaker 2: And the way I see it is that a lot 152 00:07:27,560 --> 00:07:31,040 Speaker 2: of myself included and my clients like to put things 153 00:07:31,160 --> 00:07:34,360 Speaker 2: like jam or honey, like honey and banana on toast. Right, 154 00:07:34,520 --> 00:07:37,720 Speaker 2: So when you're adding honey, which is a carbohydrates of sugar, banana, 155 00:07:37,720 --> 00:07:40,360 Speaker 2: which is a carbohydrate for just to sugar, and bread, 156 00:07:40,360 --> 00:07:43,200 Speaker 2: which is a carbohydrate, you're adding two serves of carbs 157 00:07:43,240 --> 00:07:46,760 Speaker 2: onto more carbs. From a health and a weight loss perspective, 158 00:07:46,880 --> 00:07:49,720 Speaker 2: that's not the best option for the majority of people. 159 00:07:49,800 --> 00:07:52,080 Speaker 2: Let's put it that way. If you're somebody who you 160 00:07:52,120 --> 00:07:54,440 Speaker 2: know is a huge high level athlete, or you're in 161 00:07:54,520 --> 00:07:56,840 Speaker 2: eating disorder recovery or something like that, perhaps yeah, that 162 00:07:56,840 --> 00:07:58,640 Speaker 2: could be a great option for you. But for the 163 00:07:58,680 --> 00:08:01,200 Speaker 2: bulk of our listeners and the bulk of austrains. It's 164 00:08:01,240 --> 00:08:03,360 Speaker 2: not a great option to just keep adding carbon carbon 165 00:08:03,440 --> 00:08:05,600 Speaker 2: cap on carb It's not going to keep you full 166 00:08:05,600 --> 00:08:07,400 Speaker 2: for very long, and it just really doesn't have the 167 00:08:07,400 --> 00:08:09,680 Speaker 2: amount of protein and healthy fats that we want. So 168 00:08:09,720 --> 00:08:12,240 Speaker 2: this is a great option. But as you said, for me, 169 00:08:12,280 --> 00:08:15,120 Speaker 2: it's too low in carbohydrates. So I use this to 170 00:08:15,160 --> 00:08:17,840 Speaker 2: tick my protein and my fiber box. Ten point seven 171 00:08:17,840 --> 00:08:21,040 Speaker 2: grams of fiber in two slices is unreal It is amazing. 172 00:08:21,240 --> 00:08:23,160 Speaker 2: For some people who have a sensitive gut, it might 173 00:08:23,200 --> 00:08:26,200 Speaker 2: be too much. They might find themselves running to the bathroom. 174 00:08:26,520 --> 00:08:29,840 Speaker 2: But for the majority of healthy people it's a great load. 175 00:08:30,120 --> 00:08:32,319 Speaker 2: And because it's super low in carbohydrate, then you can 176 00:08:32,320 --> 00:08:35,000 Speaker 2: actually put your carbohydrate on the toast without any issues. 177 00:08:35,200 --> 00:08:37,599 Speaker 2: So adding something like jam and fruit on top of 178 00:08:37,640 --> 00:08:39,800 Speaker 2: this is an awesome option. So I love to do 179 00:08:39,840 --> 00:08:41,839 Speaker 2: something like this is a bit cheeky, but as a 180 00:08:41,880 --> 00:08:43,520 Speaker 2: bit of a treat, I might do some like nintella 181 00:08:43,600 --> 00:08:45,720 Speaker 2: and some slice fruit or something onto something like this 182 00:08:45,800 --> 00:08:48,400 Speaker 2: protein bread. But as you mentioned, it is because it's 183 00:08:48,400 --> 00:08:51,200 Speaker 2: heavily based on fats, it is quite you know, more 184 00:08:51,320 --> 00:08:53,800 Speaker 2: energy dense than you know two normal slices of bread. 185 00:08:53,840 --> 00:08:55,760 Speaker 2: So I think it's a great option. It's super filling. 186 00:08:56,200 --> 00:08:58,320 Speaker 2: Of course, it doesn't taste anything like white bread, but 187 00:08:58,360 --> 00:09:01,920 Speaker 2: it is it's feeling, it's and it's a great nutritional profile. 188 00:09:02,120 --> 00:09:04,839 Speaker 2: But it is lower in carbohydrates. So just having this 189 00:09:04,920 --> 00:09:07,160 Speaker 2: with say some nut butter on top isn't actually a 190 00:09:07,200 --> 00:09:10,160 Speaker 2: great post workout you know, snack or post workout meal, 191 00:09:10,320 --> 00:09:12,439 Speaker 2: because you're not getting that amount of carbohydrate in to 192 00:09:12,520 --> 00:09:15,040 Speaker 2: refuel your muscle. So I would definitely say if you're 193 00:09:15,120 --> 00:09:17,280 Speaker 2: if you're using this option as sort of a toaster 194 00:09:17,360 --> 00:09:20,360 Speaker 2: or breakfast option, I would definitely be putting carbohydrate on that. 195 00:09:20,400 --> 00:09:22,800 Speaker 2: So fruit is probably the easiest option, or a little 196 00:09:22,800 --> 00:09:24,720 Speaker 2: bit of jam or honey or something like that to 197 00:09:24,760 --> 00:09:27,640 Speaker 2: get in some beneficial carbohydrates at breakfast time. But I 198 00:09:27,760 --> 00:09:30,400 Speaker 2: routinely use these myself, SUSI, and also for my clients 199 00:09:30,400 --> 00:09:32,280 Speaker 2: because I think that they're I think they're great options, 200 00:09:32,280 --> 00:09:34,200 Speaker 2: but their price is probably a little something to be 201 00:09:34,240 --> 00:09:36,600 Speaker 2: aware of. It's probably two to three times that of 202 00:09:36,640 --> 00:09:39,640 Speaker 2: a normal you know, well these branded loaf of bread, 203 00:09:39,920 --> 00:09:41,520 Speaker 2: and there are a couple of allergens as well. I 204 00:09:41,520 --> 00:09:44,160 Speaker 2: think people need to be aware of mainly wheat, soy 205 00:09:44,320 --> 00:09:47,280 Speaker 2: lupin as well and also balley other allergens in this, 206 00:09:47,360 --> 00:09:50,400 Speaker 2: so unfortunately for as celiacs it's a no no. And 207 00:09:50,480 --> 00:09:53,480 Speaker 2: it's also got some trace may contain you know, milk, 208 00:09:53,520 --> 00:09:56,680 Speaker 2: sesame seeds and tree nuts as well, so it's process 209 00:09:56,720 --> 00:09:59,240 Speaker 2: in a factory that has other products containing those things. 210 00:09:59,240 --> 00:10:01,440 Speaker 2: If you have an alley gin and you're particularly sensitive, 211 00:10:01,720 --> 00:10:03,800 Speaker 2: you probably want to avoid something like this. But I 212 00:10:03,800 --> 00:10:06,920 Speaker 2: think it's overall a great product and really I do 213 00:10:07,000 --> 00:10:09,280 Speaker 2: really use it for a lot of my clients, you know, 214 00:10:09,320 --> 00:10:11,400 Speaker 2: in the right occasion, not every day, but when they 215 00:10:11,440 --> 00:10:13,080 Speaker 2: do wants them toast and they're really craving a bit 216 00:10:13,120 --> 00:10:14,880 Speaker 2: of honey or jam. I think this is a great option. 217 00:10:15,000 --> 00:10:17,160 Speaker 1: And I will say it originates. It's a German and 218 00:10:17,240 --> 00:10:21,200 Speaker 1: French group that bring it here to Australia. I'm just 219 00:10:21,240 --> 00:10:23,440 Speaker 1: checking if it's baked here or not. But hence the 220 00:10:23,679 --> 00:10:26,600 Speaker 1: I guess link to being a very dark, fibrous type 221 00:10:26,600 --> 00:10:30,679 Speaker 1: of loaf. And there's also crackers in the range. There's 222 00:10:30,840 --> 00:10:33,079 Speaker 1: raps I've seen, there's pasta, so. 223 00:10:33,040 --> 00:10:34,520 Speaker 2: It's a really it's granola as well. 224 00:10:34,559 --> 00:10:37,040 Speaker 1: It's a really interesting company, as I said, because I 225 00:10:37,040 --> 00:10:38,439 Speaker 1: will try and find out in the next couple of 226 00:10:38,440 --> 00:10:41,480 Speaker 1: minutes if it's baked here, but that's where it originates from. 227 00:10:41,520 --> 00:10:44,040 Speaker 1: And yeah, it's a great product. As I said, it's 228 00:10:44,080 --> 00:10:47,560 Speaker 1: really I think spurred Australian suppliers to make a different 229 00:10:47,679 --> 00:10:51,400 Speaker 1: range of lower carb high protein loaws, but I couldn't agree. 230 00:10:51,559 --> 00:10:55,600 Speaker 1: I use them as you do as an option, but 231 00:10:55,640 --> 00:10:57,960 Speaker 1: I'm also keen for people to have their carbohydrates for 232 00:10:58,000 --> 00:11:00,640 Speaker 1: fuel in the morning. I'm certainly not eating those and 233 00:11:00,720 --> 00:11:02,520 Speaker 1: using them in that space. I also use it as 234 00:11:02,520 --> 00:11:04,839 Speaker 1: a filling afternoon snack, like a slice of that with 235 00:11:05,280 --> 00:11:08,040 Speaker 1: some nutspread or avocado and tomato if people get home 236 00:11:08,360 --> 00:11:10,319 Speaker 1: hungry or maybe they're going to the gym, to give 237 00:11:10,360 --> 00:11:13,440 Speaker 1: them that real full factor. It is quite a dense 238 00:11:13,480 --> 00:11:16,480 Speaker 1: and has that ability to feel So yeah, I absolutely 239 00:11:16,559 --> 00:11:20,720 Speaker 1: use them and am really excited that they have been 240 00:11:20,800 --> 00:11:24,360 Speaker 1: around here and encouraged other Australian companies to make similar products. 241 00:11:24,800 --> 00:11:27,360 Speaker 1: Which leads me to the other product that I've chosen, 242 00:11:27,920 --> 00:11:32,600 Speaker 1: which is the Woolli's Macro brand, which is a small 243 00:11:32,679 --> 00:11:36,240 Speaker 1: green loaf that sometimes in the health food section at Willies, 244 00:11:36,280 --> 00:11:40,000 Speaker 1: sometimes in the main grocery. Admittedly, I would say it's not. 245 00:11:40,400 --> 00:11:44,479 Speaker 1: It's probably more in the metro as opposed to widespread 246 00:11:44,480 --> 00:11:47,360 Speaker 1: Willie shops, just because of the specialist product that it 247 00:11:47,440 --> 00:11:49,800 Speaker 1: is in. I live in the inner city of Sydney 248 00:11:49,840 --> 00:11:52,800 Speaker 1: and certainly the two three four loaves that come up 249 00:11:52,800 --> 00:11:55,440 Speaker 1: at the Woolies get sold out every day. I've certainly 250 00:11:55,480 --> 00:11:59,400 Speaker 1: seen demand and increase and probably that's led to them 251 00:11:59,400 --> 00:12:03,320 Speaker 1: to also so now be making the English muffins and 252 00:12:03,400 --> 00:12:05,400 Speaker 1: also the bread rolls I should say the Herman Brot, 253 00:12:06,080 --> 00:12:09,320 Speaker 1: not Herman Brothers Herban, but also have bread rolls available 254 00:12:09,400 --> 00:12:13,400 Speaker 1: in that Audi branding as well. And I like this 255 00:12:13,520 --> 00:12:17,640 Speaker 1: product land. I like the nutritionals of it because its 256 00:12:18,120 --> 00:12:21,760 Speaker 1: first ingredients water, then wheat, gluten, limbed seed, sunflower seeds, 257 00:12:21,760 --> 00:12:25,920 Speaker 1: so it's really giving us a beautiful polyunsaturated fat load 258 00:12:25,920 --> 00:12:28,280 Speaker 1: of those really good fats that we often will we 259 00:12:28,400 --> 00:12:31,120 Speaker 1: only really get from wheellyfish or in plant foods from 260 00:12:31,160 --> 00:12:34,480 Speaker 1: walnuts and limb seeds and sunflower and pepeds, so it's 261 00:12:34,480 --> 00:12:36,280 Speaker 1: one of those rare foods that is going to be 262 00:12:36,320 --> 00:12:38,920 Speaker 1: It doesn't list the poly unsaturated content, but I imagine 263 00:12:38,920 --> 00:12:40,800 Speaker 1: it would be quite high, which is why I lean 264 00:12:40,880 --> 00:12:45,920 Speaker 1: towards it. Similar In the nutritional amounts perserve, you're looking 265 00:12:45,960 --> 00:12:48,080 Speaker 1: at just over two hundred and fifty calories twenty one 266 00:12:48,120 --> 00:12:51,120 Speaker 1: grams of protein. Again, the fat's quite high, almost sixteen 267 00:12:51,160 --> 00:12:53,880 Speaker 1: grams perserve. We're getting a little bit more saturated fat 268 00:12:53,880 --> 00:12:56,960 Speaker 1: two point three because of that seed load. Carbohydrates even 269 00:12:57,000 --> 00:12:59,480 Speaker 1: lower at three point six grams, and funnily enough, Woolies 270 00:12:59,480 --> 00:13:02,560 Speaker 1: are not listed the dietary fiber content. I'm not sure why. 271 00:13:02,559 --> 00:13:04,440 Speaker 1: It seems rather odd that they wouldn't be doing that, 272 00:13:04,480 --> 00:13:07,000 Speaker 1: given it's a real health product sitting in that space. 273 00:13:08,400 --> 00:13:10,800 Speaker 1: So we got any feedback from Willies on why that fiber, 274 00:13:10,840 --> 00:13:12,480 Speaker 1: but it would be quite high. I would imagine it 275 00:13:12,480 --> 00:13:14,680 Speaker 1: would be sort of up around that eight grams per serve. 276 00:13:15,360 --> 00:13:18,520 Speaker 1: It's a really nice tasting product, you know. I guess 277 00:13:18,520 --> 00:13:22,000 Speaker 1: in food industry are really trying to support Australian brands 278 00:13:22,040 --> 00:13:24,760 Speaker 1: and small Australian brands where we can, but credit where 279 00:13:24,840 --> 00:13:28,440 Speaker 1: credit is due. Wilies. It's a good product. It's got 280 00:13:28,480 --> 00:13:31,480 Speaker 1: a really nice profile. If I read through the other ingredients, 281 00:13:31,480 --> 00:13:33,920 Speaker 1: So the seeds are high thirteen percent seed, thirteen percent 282 00:13:33,960 --> 00:13:36,000 Speaker 1: some flower seeds, which is incredibly that's more than a 283 00:13:36,080 --> 00:13:39,800 Speaker 1: quarter of The loaf is from a seeded base, bamboo fiber, 284 00:13:39,840 --> 00:13:42,080 Speaker 1: canola oil, so you a flower, vinegar, yeese, so these 285 00:13:42,080 --> 00:13:45,520 Speaker 1: are just minor ingredients to fill it out. So it's 286 00:13:45,600 --> 00:13:47,880 Speaker 1: a great tasting bread. It freezes really well. So we 287 00:13:47,920 --> 00:13:50,960 Speaker 1: should also say we don't generally use these breads to 288 00:13:51,240 --> 00:13:55,360 Speaker 1: make sandwiches. They I better toasted. But it's a great 289 00:13:55,360 --> 00:13:58,560 Speaker 1: tasting product that my clients always really enjoy. It retails 290 00:13:58,559 --> 00:14:01,240 Speaker 1: at about six dollars a loaf, I think from memory. 291 00:14:01,000 --> 00:14:01,760 Speaker 2: Four dollars fifty. 292 00:14:01,760 --> 00:14:04,120 Speaker 1: Actually I was tenty four to fifty. So I encourage 293 00:14:04,120 --> 00:14:06,000 Speaker 1: people to keep it in the freezer because it's a 294 00:14:06,040 --> 00:14:08,800 Speaker 1: great backup for that quick and easy breakfast if you've 295 00:14:08,800 --> 00:14:10,880 Speaker 1: only got some veggimite or as you describe, some jam 296 00:14:10,920 --> 00:14:14,199 Speaker 1: at home, and it freezes really well because of that 297 00:14:14,240 --> 00:14:16,559 Speaker 1: fat profile that will keep it really stable, Whereas you'll 298 00:14:16,559 --> 00:14:18,120 Speaker 1: find that if you leave it out for too long 299 00:14:18,120 --> 00:14:21,320 Speaker 1: that the good fats because of those seeds can turn. 300 00:14:21,680 --> 00:14:24,000 Speaker 1: Whereas freezing it's a really good way to preserve those 301 00:14:24,240 --> 00:14:26,000 Speaker 1: and be able to keep it and really make sure 302 00:14:26,040 --> 00:14:27,880 Speaker 1: you're not wasting it, which I think because we all find, 303 00:14:27,880 --> 00:14:30,240 Speaker 1: don't we with loaf bread, we're often throwing it around, 304 00:14:30,360 --> 00:14:31,440 Speaker 1: throwing it away a little bit. 305 00:14:31,960 --> 00:14:33,760 Speaker 2: And I really like to freeze it because I don't find, 306 00:14:33,760 --> 00:14:37,240 Speaker 2: Susie that these you know, I guess better quality or 307 00:14:37,240 --> 00:14:39,840 Speaker 2: better macro type loaves are good for sandwich loaves. I 308 00:14:39,880 --> 00:14:41,760 Speaker 2: just can't eat this type of bread because it's so 309 00:14:41,840 --> 00:14:44,480 Speaker 2: dense as a sandwich. Is not like the nice, light, fluffy, 310 00:14:44,800 --> 00:14:46,760 Speaker 2: you know, sandwich type bread that I like to eat 311 00:14:46,760 --> 00:14:48,960 Speaker 2: with my sandwich. Like, I can't eat these loaves unless 312 00:14:48,960 --> 00:14:51,280 Speaker 2: it's toasted. So I just freeze mine anyway, because I'm 313 00:14:51,320 --> 00:14:53,160 Speaker 2: going to toast it. So I do find that freezing 314 00:14:53,160 --> 00:14:56,000 Speaker 2: it is a better option because you know, defrosts quite 315 00:14:56,000 --> 00:14:58,480 Speaker 2: easily in the toaster. I've just looked up on wools 316 00:14:58,480 --> 00:15:00,880 Speaker 2: dot com and the fiber con t is eleven point 317 00:15:00,920 --> 00:15:03,280 Speaker 2: six grams, so it is actually incredibly high. And it 318 00:15:03,400 --> 00:15:06,360 Speaker 2: just because one of those ingredients is bamboo fiber. And 319 00:15:06,440 --> 00:15:09,280 Speaker 2: I'm going to say controversially, a Susi, I actually don't 320 00:15:09,360 --> 00:15:11,280 Speaker 2: like the taste of this one. I think it's because 321 00:15:11,280 --> 00:15:13,400 Speaker 2: of the bamboo fiber. It's something to do with the texture. 322 00:15:13,440 --> 00:15:14,880 Speaker 2: I just I've tried it a few times and I 323 00:15:14,920 --> 00:15:16,840 Speaker 2: can't get my head around it. So for me, I'm 324 00:15:16,920 --> 00:15:18,640 Speaker 2: much more of a fan of the Herman Brought one 325 00:15:18,680 --> 00:15:21,160 Speaker 2: from a taste and a texture perspective, but this is 326 00:15:21,200 --> 00:15:24,080 Speaker 2: all a really individualized sort of taste thing. You know, 327 00:15:24,120 --> 00:15:26,680 Speaker 2: one person will enjoy it and another person won't, so 328 00:15:26,920 --> 00:15:29,120 Speaker 2: really give it a well yourself, you know. From a 329 00:15:29,120 --> 00:15:31,600 Speaker 2: cost perspective, it's a little bit lower. It's four dollars fifty. 330 00:15:32,360 --> 00:15:35,360 Speaker 2: Will listed this as a price drop option, so hopefully 331 00:15:35,360 --> 00:15:36,880 Speaker 2: that's sort of a price that will stay a little 332 00:15:36,920 --> 00:15:39,400 Speaker 2: bit lower, so it's a little bit more affordable than 333 00:15:39,440 --> 00:15:42,600 Speaker 2: the hermane Brought one. But I don't know, SUSI I can't. 334 00:15:42,640 --> 00:15:44,240 Speaker 2: I think it's a texture thing. For me, just the 335 00:15:44,280 --> 00:15:47,680 Speaker 2: bamboo fiber. I'm not loving it as much as some 336 00:15:47,760 --> 00:15:50,280 Speaker 2: of the other I really do like a nice dense bread, 337 00:15:50,320 --> 00:15:53,040 Speaker 2: so for me it doesn't quite tick the taste sort 338 00:15:53,040 --> 00:15:55,600 Speaker 2: of box. But as you said, the ingredient list is 339 00:15:56,080 --> 00:15:59,200 Speaker 2: you know, is excellent really but it is very low 340 00:15:59,200 --> 00:16:02,840 Speaker 2: in carbohydrate and I think in terms of two slices, 341 00:16:02,880 --> 00:16:05,680 Speaker 2: two hundred and sixty five calories for two slices, So 342 00:16:05,800 --> 00:16:08,800 Speaker 2: definitely not a lower calorie sort of bread option, but 343 00:16:08,840 --> 00:16:11,880 Speaker 2: a really really strong nutritional profile for a product like 344 00:16:11,920 --> 00:16:14,440 Speaker 2: this and go wool is they really do have some great, 345 00:16:15,200 --> 00:16:18,360 Speaker 2: you know, sort of better options in their ranges for 346 00:16:18,640 --> 00:16:23,160 Speaker 2: people with specific health conditioners or specific I guess goals 347 00:16:23,240 --> 00:16:25,920 Speaker 2: in their life that some of their products really do tickboxes. 348 00:16:25,920 --> 00:16:28,400 Speaker 2: We've done their pizza base on the podcast as well, 349 00:16:28,600 --> 00:16:30,360 Speaker 2: very early on, and we really liked that one. 350 00:16:30,360 --> 00:16:32,520 Speaker 1: Didn't we We did, And that will also lead me 351 00:16:32,560 --> 00:16:34,720 Speaker 1: to two other points. So actually I just want to check. 352 00:16:34,760 --> 00:16:37,640 Speaker 1: So you prefer the Herman Brock taste wise. 353 00:16:37,520 --> 00:16:40,000 Speaker 2: I do. I think it's more of a texture thing 354 00:16:40,040 --> 00:16:41,640 Speaker 2: than a tastes thing for me. I don't think this 355 00:16:41,720 --> 00:16:44,360 Speaker 2: necessarily tastes bad. I just don't enjoy the texture as 356 00:16:44,400 --> 00:16:46,720 Speaker 2: much as what I enjoyed the texture of the Herman 357 00:16:46,760 --> 00:16:48,560 Speaker 2: Brot one. That's just my own personal preference. 358 00:16:49,360 --> 00:16:51,680 Speaker 1: So a couple of things the Herman Brock company do 359 00:16:51,720 --> 00:16:54,280 Speaker 1: bake here in Australia. I've had a couple of feedback 360 00:16:54,320 --> 00:16:56,320 Speaker 1: on my social media that they're frozen breads. 361 00:16:56,320 --> 00:16:56,520 Speaker 2: Now. 362 00:16:56,800 --> 00:16:59,600 Speaker 1: Supermarkets may be freezing these breads again to prolong this 363 00:16:59,640 --> 00:17:01,880 Speaker 1: shelf life a little bit because of these high seeded 364 00:17:01,880 --> 00:17:04,800 Speaker 1: amounts of times. But no, Herman Brot do not import 365 00:17:04,800 --> 00:17:06,520 Speaker 1: the bread It is baked here. I've just checked that, 366 00:17:07,040 --> 00:17:09,040 Speaker 1: and the other point I'll make we're not covering in 367 00:17:09,119 --> 00:17:12,440 Speaker 1: this today, but in I have noticed in my Inner 368 00:17:12,440 --> 00:17:15,840 Speaker 1: City Coals that there has been a low carb, high 369 00:17:15,840 --> 00:17:19,520 Speaker 1: protein white loaf. Now I was so shocked by this 370 00:17:19,680 --> 00:17:22,919 Speaker 1: nutritional profile that I actually contacted the Coals nutritionists to 371 00:17:22,960 --> 00:17:25,840 Speaker 1: ask her if it was legit, and they have indeed 372 00:17:25,880 --> 00:17:29,080 Speaker 1: formulated a flour, but I don't believe it's widely available, 373 00:17:29,080 --> 00:17:31,200 Speaker 1: which is one of the reasons we didn't cover it today. 374 00:17:31,640 --> 00:17:33,679 Speaker 1: So I believe we will start to see even some 375 00:17:33,840 --> 00:17:39,439 Speaker 1: white loaves that are higher in protein, but nutritionally as dietitians, 376 00:17:39,440 --> 00:17:42,399 Speaker 1: we will generally, unless people cannot tolerate seeds and grains, 377 00:17:42,440 --> 00:17:45,840 Speaker 1: we will generally prefer those both because of the nutritional 378 00:17:46,240 --> 00:17:49,879 Speaker 1: offerings they have. And I'm always going to go back 379 00:17:49,880 --> 00:17:51,680 Speaker 1: to a grain or seeded bread over a white loafe. 380 00:17:51,680 --> 00:17:53,560 Speaker 1: I don't care how much fiber they pump back in it. 381 00:17:53,640 --> 00:17:55,800 Speaker 1: But watch this space because at some point we will 382 00:17:55,800 --> 00:17:58,720 Speaker 1: come back and cover those growing range of sort of 383 00:17:58,720 --> 00:18:02,080 Speaker 1: healthier white bread alternative once I'm sort of certain that 384 00:18:02,119 --> 00:18:04,919 Speaker 1: those breads are widespread and not just being made for 385 00:18:04,960 --> 00:18:07,800 Speaker 1: the city bakeries or on trial at coals at the moment. 386 00:18:08,119 --> 00:18:10,080 Speaker 2: And to your point with in terms of the freezing, 387 00:18:10,080 --> 00:18:12,840 Speaker 2: the Hermon range is definitely frozen. Every single time over 388 00:18:12,840 --> 00:18:14,719 Speaker 2: the last probably four or five years that I've been 389 00:18:14,760 --> 00:18:17,800 Speaker 2: buying that range, it's always been frozen. So and as 390 00:18:17,800 --> 00:18:19,520 Speaker 2: I said, I actually before that way because I think 391 00:18:19,520 --> 00:18:21,840 Speaker 2: it is too dense as a fresh sandwich bread. I 392 00:18:21,960 --> 00:18:24,919 Speaker 2: just wouldn't enjoy it as a sandwich bread option. I 393 00:18:25,000 --> 00:18:28,400 Speaker 2: very much will get a fresh, beautiful grain loaf from 394 00:18:28,440 --> 00:18:30,120 Speaker 2: my bakery if I wanted to have a nice, fresh 395 00:18:30,160 --> 00:18:33,280 Speaker 2: sandwich awesome rolls, I wouldn't use that brand as a 396 00:18:33,359 --> 00:18:35,199 Speaker 2: I just think it's too dense for a sandwich loap. 397 00:18:35,280 --> 00:18:38,520 Speaker 2: It is really nice as a toasted bread toast option 398 00:18:38,640 --> 00:18:42,040 Speaker 2: for breakfast and freezing. I have no concerns about freezing bread. 399 00:18:42,119 --> 00:18:45,040 Speaker 2: So when someone had commented that, oh, it's frozen, I 400 00:18:45,200 --> 00:18:47,239 Speaker 2: was like, I wouldn't bother me, because to me, that 401 00:18:47,359 --> 00:18:49,959 Speaker 2: ensures the freshness is being retained a little bit like 402 00:18:50,320 --> 00:18:52,720 Speaker 2: frozen veggies, because as I said, as soon as you 403 00:18:52,760 --> 00:18:55,960 Speaker 2: get that high quantity of good fat in there from 404 00:18:56,000 --> 00:18:59,200 Speaker 2: seeds in particular, they go rancid really quickly. So That's 405 00:18:59,200 --> 00:19:01,760 Speaker 2: why when you go to the baking section in supermarkets 406 00:19:02,160 --> 00:19:05,080 Speaker 2: and you buy like walnuts or pecans, they don't taste 407 00:19:05,119 --> 00:19:08,600 Speaker 2: as crunchy and fresh because those fats are so unstable. 408 00:19:08,640 --> 00:19:10,399 Speaker 2: They go a little bit rancid really quickly, and you 409 00:19:10,440 --> 00:19:14,520 Speaker 2: get that funny taste after taste. So the benefit for 410 00:19:14,600 --> 00:19:16,520 Speaker 2: me with these products is that if they've been frozen, 411 00:19:16,520 --> 00:19:18,199 Speaker 2: they've been snap frozen, so they're going to be is 412 00:19:18,280 --> 00:19:20,719 Speaker 2: just good of quality when you consume them. So a 413 00:19:20,760 --> 00:19:23,119 Speaker 2: bread that was frozen would be no concern to me, 414 00:19:23,160 --> 00:19:25,679 Speaker 2: and I'm with you. I only suggest these breads be 415 00:19:25,760 --> 00:19:26,560 Speaker 2: used as toast. 416 00:19:27,080 --> 00:19:29,359 Speaker 1: I am like you. I would prefer a softer loaf 417 00:19:29,359 --> 00:19:32,280 Speaker 1: if I was actually making bread with it. Some people 418 00:19:32,440 --> 00:19:34,399 Speaker 1: of my clients don't mind it as bread, but on 419 00:19:34,440 --> 00:19:35,840 Speaker 1: the whole we do tend to use it as like 420 00:19:35,880 --> 00:19:38,119 Speaker 1: a toasted sandwich or a toast in the morning, and 421 00:19:38,160 --> 00:19:39,800 Speaker 1: hence it works well in the freezer, so you get 422 00:19:40,119 --> 00:19:41,439 Speaker 1: through the whole loaf and you don't have to keep 423 00:19:41,480 --> 00:19:44,000 Speaker 1: throwing out the fresh bread. All right, we look for 424 00:19:44,080 --> 00:19:46,040 Speaker 1: to your feedback. I think this will be of interest 425 00:19:46,119 --> 00:19:48,320 Speaker 1: to many people today. But that brings us to the 426 00:19:48,440 --> 00:19:51,000 Speaker 1: end of the nutrition Couch product review for another week. 427 00:19:51,240 --> 00:19:53,600 Speaker 1: Please subscribe if you haven't. We love when you give 428 00:19:53,680 --> 00:19:55,840 Speaker 1: us some reviews. We love when you post about listening 429 00:19:55,840 --> 00:19:59,000 Speaker 1: to the potty because we drop every Wednesday and Sunday morning. 430 00:19:59,359 --> 00:20:02,000 Speaker 1: We have our Facebook and Instagram sites running for any 431 00:20:02,000 --> 00:20:06,240 Speaker 1: feedback or questions. And it's the Nutrition Couch Podcast and 432 00:20:06,280 --> 00:20:09,119 Speaker 1: we're going to see you on Sunday morning. Thanks for listening. 433 00:20:09,240 --> 00:20:20,400 Speaker 2: HEP. You guys enjoyed the episode.