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Speaker 1: Are you a carb or more specifically, bread lover. Have

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Speaker 1: you tried one of the new protein braced, lower carb

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Speaker 1: loafs in supermarkets? And more importantly, are they actually healthy?

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Speaker 2: Today?

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Speaker 1: On the Nutrition Couch product review, we take a closer

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Speaker 1: look at two of the popular protein breads you can

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Speaker 1: find at supermarkets and see if they really are a

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Speaker 1: better choice.

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Speaker 3: Nutrition lead Hi, I'm Susie Burrow and I'm lean Wood,

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Speaker 3: and we bring you the.

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Speaker 1: Nutrition Couch, a bi weekly chat on everything you can

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Speaker 1: find in the supermarket.

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Speaker 3: Now.

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Speaker 2: Leanne bread is controversial.

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Speaker 1: Indeed, whenever I put any kind of post up on

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Speaker 1: my socials about bread, we get a lot of feedback,

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Speaker 1: and from our Nutrition Couch listeners, we've had a lot

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Speaker 1: of questions about bread in the nine months or so

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Speaker 1: we've been recording, and I think one of the biggest

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Speaker 1: changes in supermarkets is that we've seen more and more

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Speaker 1: protein breads, and I find my clients get quite confused

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Speaker 1: because there's low carb, high protein, then there's lower carb

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Speaker 1: which may not be necessarily high protein.

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Speaker 2: So we thought it was a really good opportunity.

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Speaker 1: For us to break down a couple of these brands,

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Speaker 1: and we've chosen there's a few different ones out there,

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Speaker 1: and the other feedback we get is people will say,

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Speaker 1: why didn't you choose this one? And for full transparency,

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Speaker 1: none of these segments are sponsored. Certainly, if we ever

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Speaker 1: do revert to a sponsored product segment, we will be

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Speaker 1: very transparent on that. So these come down to products

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Speaker 1: that Leanna and I are familiar with. There's a particular

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Speaker 1: reason we may want to discuss it, we may really

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Speaker 1: like it, or sometimes it's just what we have time

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Speaker 1: to quickly put together. It really is random. Now for

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Speaker 1: full transparency, again, I've chosen two for quite specific reasons.

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Speaker 1: I've chosen the Herman Brothers Lower cub Loaf, which was

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Speaker 1: one of the first available in Audi Supermarket because they

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Speaker 1: bake for Audi. So I've chosen that because yes it's

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Speaker 1: a specialty bread and you can get it in coals,

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Speaker 1: but it's also the same nutritionals as the high protein

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Speaker 1: low car breadth that's available in Audi, so.

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Speaker 2: It's ticking both of those boxes.

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Speaker 1: And that was a really revolutionary company who brought one

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Speaker 1: of the first ones to market. And then I've chosen

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Speaker 1: also the Woolies Macro myself just because I quite like

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Speaker 1: the profile of it and they've got quite a wide range.

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Speaker 1: They've got English muffins and bread rolls as well. So

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Speaker 1: as I said, there's no personal reason we choose it

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Speaker 1: other than we might like it, be interested in it,

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Speaker 1: or it just comes up when we're doing a quick

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Speaker 1: search so that's the background to.

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Speaker 3: That, or it's available at the shops. When we're searching

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Speaker 3: for products, we do try.

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Speaker 1: And really choose products that are readily available for people too.

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Speaker 1: And as I said, the reason I like this Herman

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Speaker 1: Brothers one is that is the AUDI product too, So

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Speaker 1: it's ticking both of those boxes for people who like

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Speaker 1: to shop at Audi as I often do for some

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Speaker 1: great savings.

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Speaker 2: So this is an interesting.

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Speaker 1: Product because it was, I want to say, the first

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Speaker 1: lower car bread that was widely available. It's got five

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Speaker 1: health star rating in Audi. It retails for about five

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Speaker 1: dollars a loaf, and it's slightly more for the bread

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Speaker 1: and version. I think it's six or seven in coals.

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Speaker 1: Nutritionally per two slices, and the slices of a protein bread,

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Speaker 1: we want to the main difference nutritionally is that to

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Speaker 1: make a protein bread, it either needs to be a

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Speaker 1: very special flour to concentrate the protein or it needs

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Speaker 1: to have a very heavy seed and grain base. So

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Speaker 1: what that does is really significantly bump up the protein

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Speaker 1: and good fat content, and it lowers the available carbohydrates.

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Speaker 1: So certainly in the case of this bread, it's slightly

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Speaker 1: different because they do it does use a soy protein

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Speaker 1: as well to increase the protein content. So and that's

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Speaker 1: why the slices, i should say, are much smaller, because

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Speaker 1: it's a denser slice, because you're not getting that traditional

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Speaker 1: wheat flour that makes bread soft and fluffy.

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Speaker 2: So that's the first difference.

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Speaker 1: It's certainly not bread as we would be as familiar

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Speaker 1: with bread. It's much more like a European heavy dense

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Speaker 1: loaf per serve, two small slices, almost chandred, and fifty calories,

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Speaker 1: twenty three point six grams of protein, which is huge.

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Speaker 1: Normally in a bread you'd get sort of eight grams

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Speaker 1: if it's a heavy grain bread in super market. It

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Speaker 1: does have what would appear to be reasonably high levels

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Speaker 1: of fat twelve point eight grams purchase slices compared to

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Speaker 1: say half of that if you are looking at a

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Speaker 1: grain bread, or even lower. But most importantly it's very

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Speaker 1: low saturated fat as you would expect at one point

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Speaker 1: seven grams or less than three percent carbo Hydrate's only

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Speaker 1: five grams compared to twenty thirty forty to fifty grams

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Speaker 1: in regular sour dough or larger slices, or about twenty

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Speaker 1: four for something like a bergen sugar. The sugars I

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Speaker 1: wouldn't be overly worried. People often think sugar is added

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Speaker 1: to bread. It's not the case. It's just secondary to

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Speaker 1: the baseline flour load ten point seven grams of dietary fiber,

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Speaker 1: which is enormous. So again, high fiber bread you may

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Speaker 1: get sort of four or five if you're lucky. This

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Speaker 1: is enormous because of that heavier grain load. Sodium's not

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Speaker 1: overly high for bread at three fifty milligrams purchase slices.

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Speaker 1: But the big difference in this loaf compared to some

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Speaker 1: of the other ones is I said the formulation. So

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Speaker 1: the first ingredients water, followed by wheat protein, soy protein,

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Speaker 1: loopine protein.

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Speaker 2: Soy meal, soy grits.

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Speaker 1: So they're really using a special formulation of protein flowers

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Speaker 1: to achieve this loaf.

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Speaker 2: So that's quite different.

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Speaker 1: So my general recommendation with protein breads is First of all,

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Speaker 1: it has a role and we'll talk about that in

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Speaker 1: a secondly, and because I'm interested in your perspective on

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Speaker 1: them with clients, but I will say to the client's

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Speaker 1: the main difference is that ingredient list. And if you're

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Speaker 1: someone who's not a massive soy fan, it's probably this

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Speaker 1: isn't probably the one for you because some medical conditions

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Speaker 1: or preferences will people will be preferring to avoid soy, and.

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Speaker 2: That is the difference with this. But in terms of.

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Speaker 1: Taste, it's a great taste. It's very, very feeling. My

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Speaker 1: personal use of it is as a way to get

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Speaker 1: protein breakfast time without using foods like eggs or smoked

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Speaker 1: salmon or dairy. So it's really handy for people who

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Speaker 1: are looking for a plant based diet or who are

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Speaker 1: over eggs or hot breakfast, so they really want to

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Speaker 1: have toast for breakfast with a bit of avocado or

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Speaker 1: a bit of veggie. But because I like carbs in

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Speaker 1: the morning, I'll then try and get them to a

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Speaker 1: little bit of carb, which may be banana with peanut

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Speaker 1: butter on the toast. It's not low calorie, it can

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Speaker 1: really be quite high in calories and if you're then

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Speaker 1: starting to have protein toast with avocado or with banana

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Speaker 1: and peanut butter. You're looking at, you know, a four

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Speaker 1: hundred even up to five hundred calorie breakfast. So that's

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Speaker 1: really important to be aware of. It may be lowering carb,

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Speaker 1: but it's certainly not lowering calories, and it really depends

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Speaker 1: on your personal dietary goals, but it's a viable option.

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Speaker 1: I do routinely use them, and that's probably the main

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Speaker 1: differentiating factor and feedback I'll give clients is taste, because

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Speaker 1: obviously they do taste quite different between the brands availability

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Speaker 1: where you're buying it from. But also if you're someone

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Speaker 1: with a preference for Sawyer, I'd just be mindful that

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Speaker 1: that is a baseline ingredient.

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Speaker 2: So tell me.

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Speaker 1: I've never asked Julian and about protein breads and what

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Speaker 1: you do with your clients.

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Speaker 3: Yeah, I love them. I myself eat them regular and

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Speaker 3: I recommend them for my clients as well. So I'll

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Speaker 3: just clarify that it's the Hermand Brought, not Herman Brothers

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Speaker 3: and the Aldi one. If you're looking in it, I

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Speaker 3: think it's called the something like the ninety five percent

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Speaker 3: lower carb, higher protein toast, so it's slightly different label.

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Speaker 3: We might wax some photos up on our Instagram accounts

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Speaker 3: so you guys can follow along there. And I actually

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Speaker 3: came across this bread years ago, Ceasy. I found it

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Speaker 3: in my Ida, my local Ija sort of did specialty breads.

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Speaker 3: I hadn't seen it. I think it's only recently come

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Speaker 3: into Coals, but it's been around for quite a few years,

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Speaker 3: and I've been eating it for quite a few years.

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Speaker 3: And the way I see it is that a lot

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Speaker 3: of myself included and my clients like to put things

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Speaker 3: like jam or honey, like honey and banana on toast. Right,

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Speaker 3: So when you're adding honey, which is a carbohydrates of sugar, banana,

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Speaker 3: which is a carbohydrate for just to sugar, and bread,

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Speaker 3: which is a carbohydrate, you're adding two serves of carbs

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Speaker 3: onto more carbs. From a health and a weight loss perspective,

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Speaker 3: that's not the best option for the majority of people.

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Speaker 3: Let's put it that way. If you're somebody who you

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Speaker 3: know is a huge high level athlete, or you're in

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Speaker 3: eating disorder recovery or something like that, perhaps yeah, that

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Speaker 3: could be a great option for you. But for the

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Speaker 3: bulk of our listeners and the bulk of austrains. It's

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Speaker 3: not a great option to just keep adding carbon carbon

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Speaker 3: cap on carb It's not going to keep you full

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Speaker 3: for very long, and it just really doesn't have the

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Speaker 3: amount of protein and healthy fats that we want. So

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Speaker 3: this is a great option. But as you said, for me,

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Speaker 3: it's too low in carbohydrates. So I use this to

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Speaker 3: tick my protein and my fiber box. Ten point seven

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Speaker 3: grams of fiber in two slices is unreal It is amazing.

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Speaker 3: For some people who have a sensitive glut, it might

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Speaker 3: be too much. They might find themselves running to the bathroom.

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Speaker 3: But for the majority of healthy people it's a great load.

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Speaker 3: And because it's super low in carbohydrate, then you can

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Speaker 3: actually put your carbohydrate on the toast without any issues.

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Speaker 3: So adding something like jam and fruit on top of

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Speaker 3: this is an awesome option. So I love to do

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Speaker 3: something like this is a bit cheeky, but as a

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Speaker 3: bit of a treat, I might do some like nintella

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Speaker 3: and some slice fruit or something onto something like this

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Speaker 3: protein bread. But as you mentioned, it is because it's

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Speaker 3: heavily based on fats, it is quite you know, more

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Speaker 3: energy dense than you know, two normal slices of bread.

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Speaker 3: So I think it's a great option. It's super filling.

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Speaker 3: Of course, it doesn't taste anything like white bread, but

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Speaker 3: it is it's feeling, it's and it's a great nutritional profile.

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Speaker 3: But it is lower in carbohydrates. So just having this

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Speaker 3: with say some nut butter on top isn't actually a

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Speaker 3: great post workout you know, snack or post workout meal

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Speaker 3: because you're not getting that amount of carbohydrate in to

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Speaker 3: refuel your muscle. So I would definitely say if you're

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Speaker 3: if you're using this option as sort of a toast

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Speaker 3: or breakfast option, I would definitely be putting carbohydrate on that.

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Speaker 3: So fruit is probably the easiest option, or a little

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Speaker 3: bit of jam or honey or something like that to

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Speaker 3: get in some beneficial carbohydrates at breakfast time. But I

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Speaker 3: routinely use these myself, SUSI, and also for my clients

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Speaker 3: because I think that they're I think they're great options,

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Speaker 3: but their price is probably a little something to be

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Speaker 3: aware of. It's probably two to three times that of

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Speaker 3: a normal you know, well these branded loaf of bread,

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Speaker 3: and there are a couple of allergens as well. I

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Speaker 3: think people need to be aware of mainly wheat, soy

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Speaker 3: lupin as well and also balley other allergens in this,

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Speaker 3: so unfortunately for our celiacs it's a no no. And

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Speaker 3: it's also got some trace may contain you know, milk,

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Speaker 3: sesame seeds and tree nuts as well, so it's process

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Speaker 3: in a factory that has other products containing those things.

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Speaker 3: If you have an alley and you're particularly sensitive, you

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Speaker 3: probably want to avoid something like this. But I think

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Speaker 3: it's overall a great product and really I do really

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Speaker 3: use it for a lot of my clients, you know,

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Speaker 3: in the right occasion, not every day, but when they

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Speaker 3: do wats them toast and they're really craving a bit

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Speaker 3: of honey or jam. I think this is a great option.

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Speaker 2: And I will say it originates.

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Speaker 1: It's a German and French group that bring it here

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Speaker 1: to Australia. I'm just checking if it's baked here or not.

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Speaker 1: But hence the I guess link to being a very dark,

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Speaker 1: fibrous type of loaf. And there's also crackers in the range.

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Speaker 1: There's raps I've seen, there's pasta, so.

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Speaker 3: It's a really it's granola as well.

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Speaker 1: It's a really interesting company, as I said, because I

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Speaker 1: will try and find out in the next couple of

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Speaker 1: minutes if it's baked here, but that's where it originates from.

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Speaker 2: And yeah, it's a great product.

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Speaker 1: As I said, it's really I think spurred Australian suppliers

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Speaker 1: to make a different range of lower carb high protein loads,

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Speaker 1: but I couldn't agree. I use them as you do

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Speaker 1: as an option, but I'm also keen for people to

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Speaker 1: have their carbohydrates for fuel in the morning. I'm certainly

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Speaker 1: not avoid those and using them in that space. I

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Speaker 1: also use it as a filling afternoon snack, like a

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Speaker 1: slice of that with some nutspread or avocado and tomato

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Speaker 1: if people get home hungry or maybe they're going to

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Speaker 1: the gym, to give them that real full factor. It

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Speaker 1: is quite a dense and has that ability to fill.

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Speaker 1: So yeah, I absolutely use them and am really excited

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Speaker 1: that they have been around here and encouraged other Australian

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Speaker 1: companies to make similar products. Which leads me to the

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Speaker 1: other product that I've chosen, which is the Wooli's Macro brand,

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Speaker 1: which is a small green loaf that sometimes in the

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Speaker 1: health food section at Willies, sometimes in the main grocery. Admittedly,

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Speaker 1: I would say it's it's probably more in the metro

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Speaker 1: as opposed to widespread Willie shops, just because of the

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Speaker 1: specialist product that it is in. I live in the

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Speaker 1: inner city of Sydney and certainly the two three four

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Speaker 1: loaves that come up at the Woolies get sold out

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Speaker 1: every day. I've certainly seen demand and increase and probably

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Speaker 1: that's led to them to also now be making the

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Speaker 1: English muffins and also the bread rolls I should say

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Speaker 1: the Herman Brot, not Herman Brothers Herban, but also have

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Speaker 1: bread rolls available in that Audi branding as well. And

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Speaker 1: I like this product Land. I like the nutritionals of

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Speaker 1: it because its first ingredients water, then wheat, gluten, limb seed,

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Speaker 1: sunflower seeds, so it's really giving us a beautiful polyunsaturated

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Speaker 1: fat load of those really good fats that we often

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Speaker 1: will we only really get from wheelie fish or in

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Speaker 1: plant foods from walnuts and limb seeds and sunflower and pepeds,

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Speaker 1: so it's one of those rare foods that is going

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Speaker 1: to be It doesn't list the poly unsaturated content, but

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Speaker 1: I imagine it would be quite high, which is why I

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Speaker 1: lean towards it. Similar in the nutritional amounts per serve,

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Speaker 1: you're looking at just over two hundred and fifty calories,

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Speaker 1: twenty one grams of protein. Again, the fats quite high,

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Speaker 1: almost sixteen grams perserve. We're getting a little bit more

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Speaker 1: saturated fat two point three because of that seed load.

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Speaker 1: Carbohydrates even lower at three point six grams, and funnily enough,

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Speaker 1: Woolies are not listed the dietary fiber content.

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Speaker 2: I'm not sure why.

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Speaker 1: It seems rather odd that they wouldn't be doing that,

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Speaker 1: given it's a real health product sitting in that space.

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Speaker 1: So forgot any feedback from Willies on why that fiber,

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Speaker 1: but it would be quite high. I would imagine it

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Speaker 1: would be sort of up around that eight grams per serve.

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Speaker 1: It's a really nice tasting product, you know. I guess

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Speaker 1: in food industry are really trying to support Australian brands

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Speaker 1: and small Australian brands where we can, but credit where

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Speaker 1: credit is due.

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Speaker 2: Wilies.

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Speaker 1: It's a good product. It's got a really nice profile.

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Speaker 1: If I read through the other ingredients, So the seeds

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Speaker 1: are high thirteen percent seed, thirteen percent some flower seeds,

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Speaker 1: which is incredibly that's more than a quarter of the

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Speaker 1: loaf is from a seeded base, bamboo, fiber, canola oil, soy, flower, vinegar, yees.

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Speaker 1: So these are just minor ingredients to fill it out.

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Speaker 1: So it's a great tasting bread. It freezes really well,

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Speaker 1: so we should also say we don't generally use these

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Speaker 1: breads to make sandwiches. They better toasted. But it's a

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Speaker 1: great tasting product that my clients always really enjoy. It

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Speaker 1: retails at about six dollars a loaf.

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Speaker 3: I think from memory four dollars fifty. Actually I was

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Speaker 3: thirty four to fifty.

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Speaker 1: So I encourage people to keep it in the freezer

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Speaker 1: because it's a great backup for that quick and easy

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Speaker 1: breakfast if you've only got some vegimite or as you describe,

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Speaker 1: some jam at home, and it freezes really well because

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Speaker 1: of that fat profile that will keep it really stable,

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Speaker 1: Whereas you'll find that if you leave it out for

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Speaker 1: too long, the the good fats because of those.

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Speaker 2: Seeds can turn.

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Speaker 1: Whereas freezing it's a really good way to preserve those

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Speaker 1: and be able to keep it and really make sure

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Speaker 1: you're not wasting it, which I think because we all find,

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Speaker 1: don't we with loaf bread we're often throwing it around,

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Speaker 1: throwing it away a little bit, and.

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Speaker 3: I justally like to freeze it because I don't find,

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Speaker 3: Susie that these you know, I guess better quality or

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Speaker 3: better macro type loaves are good for sandwich loaves. I

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Speaker 3: just can't eat this type of bread because it's so

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Speaker 3: dense as a sandwich. Is not like the nice, light, fluffy,

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Speaker 3: you know, sandwich type bread that I like to eat

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Speaker 3: with my sandwich. So like, I can't eat these loaves

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Speaker 3: unless it's toasted. So I just freeze mine anyway, because

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Speaker 3: I'm going to toast it. So I do find that

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Speaker 3: freezing it is a better option because you know, defrosts

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Speaker 3: quite easily in the toaster. I've just looked up on

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Speaker 3: wools dot com and the fiber content is eleven point

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Speaker 3: six grams, so it is actually incredibly high. And it's

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Speaker 3: just because one of those ingredients is bamboo fiber. And

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Speaker 3: I'm going to say controversially, a Susi, I actually don't

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Speaker 3: like the taste of this one. I think it's because

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Speaker 3: of the bamboo fiber. It's something to do with the texture.

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Speaker 3: I just I've tried it a few times and I

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Speaker 3: can't get my head around it. So For me, I'm

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Speaker 3: much more of a fan of the Herman Brought one

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Speaker 3: from a taste and a texture perspective, but this is

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Speaker 3: all a really individualized sort of taste thing. You know,

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Speaker 3: one person will enjoy it and another person won't, so

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Speaker 3: really give it a well yourself, you know. From a

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Speaker 3: cost perspective, it's a little bit lower. It's four dollars fifty.

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Speaker 3: Wilways listed this as a price drop option, so hopefully

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Speaker 3: that's sort of a price that will stay a little

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Speaker 3: bit lower. It's a little bit more affordable than the

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Speaker 3: hermane Brought one. But I don't know, SUSI I can't.

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Speaker 3: I think it's a texture thing for me, just a

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Speaker 3: bamboo fiber. I'm not loving it as much as some

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Speaker 3: of the other I really do like a nice dense bread,

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Speaker 3: so for me it doesn't quite tick the taste sort

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Speaker 3: of books. But as you said, the ingredient list is

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Speaker 3: you know, is excellent really but it is very low

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Speaker 3: in carbohydrate and I think in terms of two slices,

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Speaker 3: two hundred and sixty five calories for two slices, So

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Speaker 3: definitely not a lower calorie sort of bread option, but

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Speaker 3: a really really strong nutritional profile for a product like

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Speaker 3: this and go wool is they really do have some great,

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Speaker 3: you know, sort of better options in their ranges for

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Speaker 3: people with specific health conditioners or specific I guess goals

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Speaker 3: in their life that some of their products really do

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Speaker 3: tick boxes. We've done their pizza base on the podcast

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Speaker 3: as well, very early on, and we really liked that one.

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Speaker 1: Didn't we We did, And that will also lead me

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Speaker 1: to two other points.

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Speaker 2: So actually I just want to check. So you prefer

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Speaker 2: the Herman Brock taste wise.

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Speaker 3: I do. I think it's more of a texture thing

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Speaker 3: than a tastes thing. For me. I don't think this

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Speaker 3: necessarily tastes bad. I just don't enjoy the texture as

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Speaker 3: much as what I'd enjoyed the texture of the Herman

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Speaker 3: brought one. That's just my own personal preference.

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Speaker 1: So a couple of things the Herman Brock company do

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Speaker 1: bake here in Australia. I've had a couple of feedback

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Speaker 1: on my social media that they're frozen breads.

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Speaker 2: Now.

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Speaker 1: Supermarkets may be freezing these breads again to prolong this

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Speaker 1: shelf a little bit because of these high seeded amounts

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Speaker 1: of times. But no, Herman brot do not import the bread.

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Speaker 2: It is baked here. I've just checked that, and.

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Speaker 1: The other point I'll make we're not covering in this today,

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Speaker 1: but in I have noticed in my Inner City Coals

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Speaker 1: that there has been a low carb, high protein white loaf.

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Speaker 1: Now I was so shocked by this nutritional profile that

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Speaker 1: I actually contacted the Coals nutritionists to ask her if

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Speaker 1: it was legit, and they have indeed formulated a flower,

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Speaker 1: but I don't believe it's widely available, which is one

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Speaker 1: of the reasons we didn't cover it today. So I

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Speaker 1: believe we will start to see even some white loaves

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Speaker 1: that are higher in protein, but nutritionally, as dietitians, we

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Speaker 1: will generally, unless people cannot tolerate seeds and grains, we

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Speaker 1: will generally prefer those both because of the nutritional offerings

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Speaker 1: they have. And I'm always going to go back to

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Speaker 1: a grain or seeded bread over a white loaf. I

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Speaker 1: don't care how much fiber they pump back in it.

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Speaker 1: But watch this space because at some point we will

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Speaker 1: come back and cover those growing range of sort of

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Speaker 1: healthier white bread alternative once I'm sort of certain that

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Speaker 1: those breads are widespread and not just being made for

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Speaker 1: the city bakeries. Or on trial at coals at the moment.

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Speaker 3: And to your point with in terms of the freezing,

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Speaker 3: the Hermon range is definitely frozen. Every single time over

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Speaker 3: the last probably four or five years that I've been

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Speaker 3: buying that range, it's always been frozen. So and as

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Speaker 3: I said, I actually prefer it that way because I

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Speaker 3: think it is too dense as a fresh sandwich bread.

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Speaker 3: I just wouldn't enjoy it as a sandwich bread option.

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Speaker 3: I very much will get a fresh, beautiful grain loaf

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Speaker 3: from my bakery if I wanted to have a nice

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Speaker 3: fresh sandwich awesome rolls, I wouldn't use that brand as

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Speaker 3: a I just think it's too dense for a sandwich loap.

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Speaker 3: It is really nice as a toasted bread toast option

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Speaker 3: for breakfast and freezing. I have no concerns about freezing bread.

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Speaker 3: So when someone had commented that, oh, it's frozen, I

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Speaker 3: was like, I wouldn't bother me because to me, that

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Speaker 3: ensures the freshness is being retained a little bit like

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Speaker 3: frozen veggies, because as I said, as soon as you

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Speaker 3: get that high quantity of good fat in there from

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Speaker 3: seeds in particular, they go ran said really quickly. So

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Speaker 3: that's why when you go to the baking section in

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Speaker 3: supermarkets and you buy like walnuts or pecans, they don't

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Speaker 3: taste as crunchy and fresh because those fats are so unstable.

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Speaker 3: They go a little bit rancid really quickly, and you

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Speaker 3: get that funny taste after taste. So the benefit for

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Speaker 3: me with these products is that if they've been frozen,

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Speaker 3: they've been snap frozen, so they're going to be as

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Speaker 3: just good as quality when you consume them. So a

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Speaker 3: bread that was frozen would be no concern to me,

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Speaker 3: and I'm with you. I only suggest these breads be

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Speaker 3: used as toast. I am like you.

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Speaker 1: I would prefer a softer loaf if I was actually

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Speaker 1: making bread with it. Some people my clients don't mind

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Speaker 1: it as bread, but on the whole we do tend

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Speaker 1: to use it as like a toasted sandwich or a

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Speaker 1: toast in the morning, and hence it works well in

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Speaker 1: the freezer, so you get through the whole loaf and

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Speaker 1: you don't have to keep throwing out the fresh bread.

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Speaker 1: All right, we look for to your feedback. I think

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Speaker 1: this will be of interest to many people today. But

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Speaker 1: that brings us to the end of the nutrition couch product.

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Speaker 1: Review for another week. Please subscribe if you haven't. We

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Speaker 1: love when you give us some reviews. We love when

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Speaker 1: you post about listening to the potty because we drop

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Speaker 1: every Wednesday and Sunday morning. We have our Facebook and

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Speaker 1: Instagram sites running for any feedback or questions. And it's

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Speaker 1: the Nutrition Couch Podcast and we're going to see you

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Speaker 1: on Sunday morning. Thanks for listening.

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Speaker 3: Hup, you guys enjoyed the episode