Speaker 1: Are you a carb or more specifically, bread lover. Have
Speaker 1: you tried one of the new protein braced, lower carb
Speaker 1: loafs in supermarkets? And more importantly, are they actually healthy? Today?
Speaker 1: On the Nutrition Couch product review, we take a closer
Speaker 1: look at two of the popular protein breads you can
Speaker 1: find at supermarkets and see if they really are a
Speaker 1: better choice.
Speaker 2: Nutrition lead Hi, I'm Susi Burrow and I'm LeAnn Wood,
Speaker 2: and we bring you the.
Speaker 1: Nutrition Couch, a bi weekly chat on everything you can
Speaker 1: find in the supermarket.
Speaker 2: Now.
Speaker 1: Leanne bread is controversial. Indeed, whenever I put any kind
Speaker 1: of post up on my socials about bread, we get
Speaker 1: a lot of feedback, and from our Nutrition Couch listeners,
Speaker 1: we've had a lot of questions about bread in the
Speaker 1: nine months or so we've been recording, and I think
Speaker 1: one of the biggest changes in supermarkets is that we've
Speaker 1: seen more and more protein breads, and I find my
Speaker 1: clients get quite confused because there's low carb, high protein,
Speaker 1: then there's lower carb which may not be necessarily high protein.
Speaker 1: So we thought it was a really good opportunity for
Speaker 1: us to break down a couple of these brands, and
Speaker 1: we've chosen there's a few different ones out there, and
Speaker 1: the other feedback we get is people will say, why
Speaker 1: didn't you choose this one? And for full transparency, none
Speaker 1: of these segments are sponsored. Certainly, if we ever do
Speaker 1: revert to a sponsored product segment, we will be very
Speaker 1: transparent on that. So these come down to products that
Speaker 1: Leanna and I are familiar with. There's a particular reason
Speaker 1: we may want to discuss it, we may really like it,
Speaker 1: or sometimes it's just what we have time to quickly
Speaker 1: put together. It really is random. Now for full transparency, again,
Speaker 1: I've chosen two for quite specific reasons. I've chosen the
Speaker 1: Herman Brothers Lower cub loaf, which was one of the
Speaker 1: first available in Audi Supermarket because they bake for Audi.
Speaker 1: So I've chosen that because yes it's a specialty bread
Speaker 1: and you can get it in coals, but it's also
Speaker 1: the same nutritionals as the high protein low car breadth
Speaker 1: that's available in Audi, so it's ticking both of those boxes.
Speaker 1: And that was a really revolutionary company who brought one
Speaker 1: of the first ones to market. And then I've chosen
Speaker 1: also the Woolies Macro myself just because I quite like
Speaker 1: the profile of it and they've got quite a wide range.
Speaker 1: They've got English muffins and bread rolls as well. So
Speaker 1: as I said, there's no personal reason we choose it
Speaker 1: other than we might like it, be interested in it,
Speaker 1: or it just comes up when we're doing a quick
Speaker 1: search so that's the background to that, or it's available at.
Speaker 2: The shops when we're searching for products.
Speaker 1: We do try and really choose products that are readily
Speaker 1: available for people too. And as I said, the reason
Speaker 1: I like this Herman Brothers one is that is the
Speaker 1: AUDI product too, So it's ticking both of those boxes
Speaker 1: for people who like to shop at Audi as I
Speaker 1: often do for some great savings. So this is an
Speaker 1: interesting product because it was, i want to say, the
Speaker 1: first lower car bread that was widely available. It's got
Speaker 1: five health star rating in Audi. It retails for about
Speaker 1: five dollars a loaf, and it's slightly more for the
Speaker 1: bread version. I think it's six or seven in coals.
Speaker 1: Nutritionally per two slices, and the slices of a protein
Speaker 1: bread we want to the main difference nutritionally is that
Speaker 1: to make a protein bread, it either needs to be
Speaker 1: a very special flour to concentrate the protein or it
Speaker 1: needs to have a very heavy seed and grain base.
Speaker 1: So what that does is really significantly bump up the
Speaker 1: protein and good fat content and it lowers the available carbohydrate.
Speaker 1: So certainly in the case of this bread, it's slightly
Speaker 1: different because they do it does use a soy protein
Speaker 1: as well to increase the protein content. So and that's
Speaker 1: why the slices, i should say, are much smaller, because
Speaker 1: it's a denser slice, because you're not getting that traditional
Speaker 1: wheat flour that makes bread soft and fluffy. So that's
Speaker 1: the first difference. It's certainly not bread as we would
Speaker 1: be as familiar with bread. It's much more like a
Speaker 1: European heavy dense loaf. Perserve two small slices, almost channdred
Speaker 1: and fifty calories twenty three point six grams of protein,
Speaker 1: which is huge. Normally in a bread you'd get sort
Speaker 1: of eight grams if it's a heavy grain bread and
Speaker 1: souper market. It does have what would appear to be
Speaker 1: reasonably high levels of fat twelve point eight grams purchase
Speaker 1: slices compared to say half of that if you are
Speaker 1: looking at a grain bread, or even lower. But most
Speaker 1: importantly it's very low saturated fat. As you would expect
Speaker 1: it one point seven grams or less than three percent
Speaker 1: carbo hydrates only five grams compared to twenty thirty forty
Speaker 1: to fifty grams in regular sour dough or larger slices,
Speaker 1: or about twenty four for something like a bergen sugars.
Speaker 1: The sugars, I wouldn't be overly worried. People often think
Speaker 1: sugar is added to bread. It's not the case. It's
Speaker 1: just secondary to the baseline flour load ten point seven
Speaker 1: grams of dietary fiber, which is enormous. So again high
Speaker 1: fiber bread you may get sort of four or five
Speaker 1: if you're lucky. This is enormous because of that heavier
Speaker 1: grain load. Sodium's not overly high for bread at three
Speaker 1: fifty milligrams purchase slices. But the big difference in this
Speaker 1: loaf compared to some of the other ones is I
Speaker 1: said the formulation. So the first ingredients water, followed by
Speaker 1: wheat protein, so protein loopine, protein, soy meal, soy grits.
Speaker 1: So they're really using a special formulation of protein flowers
Speaker 1: to achieve this loaf. So that's quite different. So my
Speaker 1: general recommendation with protein breads is First of all, it
Speaker 1: has a role and we'll talk about that in a secondly,
Speaker 1: and because I'm interested in your perspective on them with clients,
Speaker 1: but I will say to the client's the main difference
Speaker 1: is that ingredient list. And if you're someone who's not
Speaker 1: a massive soy fan, it's probably this isn't probably the
Speaker 1: one for you because some medical conditions or preferences will
Speaker 1: people will be preferring to avoid soy, and that is
Speaker 1: the difference with this. But in terms of taste, it's
Speaker 1: a great taste. It's very, very filling. My personal use
Speaker 1: of it is as a way to get protein breakfast
Speaker 1: time without using foods like eggs or smoked salmon or dairy.
Speaker 1: So it's really handy for people who are looking for
Speaker 1: a plant based diet or who are over eggs or
Speaker 1: hot breakfast, so they really want to have toast for
Speaker 1: breakfast with a bit of avocado or a bit of vegie.
Speaker 1: But because I like carbs in the morning, I'll then
Speaker 1: try and get them to add a little bit of carb,
Speaker 1: which may be banana with peanut butter on the toast.
Speaker 1: It's not low calorie, it can really be quite high
Speaker 1: in calories and if you're then starting to have protein
Speaker 1: toast with avocado or with banana and peanut butter, you're
Speaker 1: looking at, you know, a four hundred even up to
Speaker 1: five hundred calorie breakfast. So that's really important to be
Speaker 1: aware of. It may be lowering carb, but it's certainly
Speaker 1: not lowering calories, and it really depends on your personal
Speaker 1: dietary goals, but it's a viable option. I do routinely
Speaker 1: use them, and that's probably the main differentiating factor and
Speaker 1: feedback I'll give clients is taste, because obviously they do
Speaker 1: taste quite different between the brands availability where you're buying
Speaker 1: it from. But also if you're someone with a preference
Speaker 1: for Sawyer'd just be mindful that that is a baseline ingredient.
Speaker 2: So tell me.
Speaker 1: I've never asked Julia and about protein breads and what
Speaker 1: you do with your clients.
Speaker 2: Yeah, I love them. I myself eat them regular and
Speaker 2: I recommend them for my clients as well. So I'll
Speaker 2: just clarify that it's the Hermand brought, not Herman Brother
Speaker 2: and the Aldi one. If you're looking in it, I
Speaker 2: think it's called the something like the ninety five percent
Speaker 2: lower carb, higher protein Toast so it's slightly different label.
Speaker 2: We might wax some photos up on our Instagram accounts
Speaker 2: so you guys can follow along there. And I actually
Speaker 2: came across this bread years ago Ceasy. I found it
Speaker 2: in my Ida, my local Ija sort of did specialty breads.
Speaker 2: I hadn't seen it. I think it's only recently come
Speaker 2: into Coals, but it's been around for quite a few years,
Speaker 2: and I've been eating it for quite a few years.
Speaker 2: And the way I see it is that a lot
Speaker 2: of myself included and my clients like to put things
Speaker 2: like jam or honey, like honey and banana on toast. Right,
Speaker 2: So when you're adding honey, which is a carbohydrates of sugar, banana,
Speaker 2: which is a carbohydrate for just to sugar, and bread,
Speaker 2: which is a carbohydrate, you're adding two serves of carbs
Speaker 2: onto more carbs. From a health and a weight loss perspective,
Speaker 2: that's not the best option for the majority of people.
Speaker 2: Let's put it that way. If you're somebody who you
Speaker 2: know is a huge high level athlete, or you're in
Speaker 2: eating disorder recovery or something like that, perhaps yeah, that
Speaker 2: could be a great option for you. But for the
Speaker 2: bulk of our listeners and the bulk of austrains. It's
Speaker 2: not a great option to just keep adding carbon carbon
Speaker 2: cap on carb It's not going to keep you full
Speaker 2: for very long, and it just really doesn't have the
Speaker 2: amount of protein and healthy fats that we want. So
Speaker 2: this is a great option. But as you said, for me,
Speaker 2: it's too low in carbohydrates. So I use this to
Speaker 2: tick my protein and my fiber box. Ten point seven
Speaker 2: grams of fiber in two slices is unreal It is amazing.
Speaker 2: For some people who have a sensitive gut, it might
Speaker 2: be too much. They might find themselves running to the bathroom.
Speaker 2: But for the majority of healthy people it's a great load.
Speaker 2: And because it's super low in carbohydrate, then you can
Speaker 2: actually put your carbohydrate on the toast without any issues.
Speaker 2: So adding something like jam and fruit on top of
Speaker 2: this is an awesome option. So I love to do
Speaker 2: something like this is a bit cheeky, but as a
Speaker 2: bit of a treat, I might do some like nintella
Speaker 2: and some slice fruit or something onto something like this
Speaker 2: protein bread. But as you mentioned, it is because it's
Speaker 2: heavily based on fats, it is quite you know, more
Speaker 2: energy dense than you know two normal slices of bread.
Speaker 2: So I think it's a great option. It's super filling.
Speaker 2: Of course, it doesn't taste anything like white bread, but
Speaker 2: it is it's feeling, it's and it's a great nutritional profile.
Speaker 2: But it is lower in carbohydrates. So just having this
Speaker 2: with say some nut butter on top isn't actually a
Speaker 2: great post workout you know, snack or post workout meal,
Speaker 2: because you're not getting that amount of carbohydrate in to
Speaker 2: refuel your muscle. So I would definitely say if you're
Speaker 2: if you're using this option as sort of a toaster
Speaker 2: or breakfast option, I would definitely be putting carbohydrate on that.
Speaker 2: So fruit is probably the easiest option, or a little
Speaker 2: bit of jam or honey or something like that to
Speaker 2: get in some beneficial carbohydrates at breakfast time. But I
Speaker 2: routinely use these myself, SUSI, and also for my clients
Speaker 2: because I think that they're I think they're great options,
Speaker 2: but their price is probably a little something to be
Speaker 2: aware of. It's probably two to three times that of
Speaker 2: a normal you know, well these branded loaf of bread,
Speaker 2: and there are a couple of allergens as well. I
Speaker 2: think people need to be aware of mainly wheat, soy
Speaker 2: lupin as well and also balley other allergens in this,
Speaker 2: so unfortunately for as celiacs it's a no no. And
Speaker 2: it's also got some trace may contain you know, milk,
Speaker 2: sesame seeds and tree nuts as well, so it's process
Speaker 2: in a factory that has other products containing those things.
Speaker 2: If you have an alley gin and you're particularly sensitive,
Speaker 2: you probably want to avoid something like this. But I
Speaker 2: think it's overall a great product and really I do
Speaker 2: really use it for a lot of my clients, you know,
Speaker 2: in the right occasion, not every day, but when they
Speaker 2: do wants them toast and they're really craving a bit
Speaker 2: of honey or jam. I think this is a great option.
Speaker 1: And I will say it originates. It's a German and
Speaker 1: French group that bring it here to Australia. I'm just
Speaker 1: checking if it's baked here or not. But hence the
Speaker 1: I guess link to being a very dark, fibrous type
Speaker 1: of loaf. And there's also crackers in the range. There's
Speaker 1: raps I've seen, there's pasta, so.
Speaker 2: It's a really it's granola as well.
Speaker 1: It's a really interesting company, as I said, because I
Speaker 1: will try and find out in the next couple of
Speaker 1: minutes if it's baked here, but that's where it originates from.
Speaker 1: And yeah, it's a great product. As I said, it's
Speaker 1: really I think spurred Australian suppliers to make a different
Speaker 1: range of lower carb high protein loaws, but I couldn't agree.
Speaker 1: I use them as you do as an option, but
Speaker 1: I'm also keen for people to have their carbohydrates for
Speaker 1: fuel in the morning. I'm certainly not eating those and
Speaker 1: using them in that space. I also use it as
Speaker 1: a filling afternoon snack, like a slice of that with
Speaker 1: some nutspread or avocado and tomato if people get home
Speaker 1: hungry or maybe they're going to the gym, to give
Speaker 1: them that real full factor. It is quite a dense
Speaker 1: and has that ability to feel So yeah, I absolutely
Speaker 1: use them and am really excited that they have been
Speaker 1: around here and encouraged other Australian companies to make similar products.
Speaker 1: Which leads me to the other product that I've chosen,
Speaker 1: which is the Woolli's Macro brand, which is a small
Speaker 1: green loaf that sometimes in the health food section at Willies,
Speaker 1: sometimes in the main grocery. Admittedly, I would say it's not.
Speaker 1: It's probably more in the metro as opposed to widespread
Speaker 1: Willie shops, just because of the specialist product that it
Speaker 1: is in. I live in the inner city of Sydney
Speaker 1: and certainly the two three four loaves that come up
Speaker 1: at the Woolies get sold out every day. I've certainly
Speaker 1: seen demand and increase and probably that's led to them
Speaker 1: to also so now be making the English muffins and
Speaker 1: also the bread rolls I should say the Herman Brot,
Speaker 1: not Herman Brothers Herban, but also have bread rolls available
Speaker 1: in that Audi branding as well. And I like this
Speaker 1: product land. I like the nutritionals of it because its
Speaker 1: first ingredients water, then wheat, gluten, limbed seed, sunflower seeds,
Speaker 1: so it's really giving us a beautiful polyunsaturated fat load
Speaker 1: of those really good fats that we often will we
Speaker 1: only really get from wheellyfish or in plant foods from
Speaker 1: walnuts and limb seeds and sunflower and pepeds, so it's
Speaker 1: one of those rare foods that is going to be
Speaker 1: It doesn't list the poly unsaturated content, but I imagine
Speaker 1: it would be quite high, which is why I lean
Speaker 1: towards it. Similar In the nutritional amounts perserve, you're looking
Speaker 1: at just over two hundred and fifty calories twenty one
Speaker 1: grams of protein. Again, the fat's quite high, almost sixteen
Speaker 1: grams perserve. We're getting a little bit more saturated fat
Speaker 1: two point three because of that seed load. Carbohydrates even
Speaker 1: lower at three point six grams, and funnily enough, Woolies
Speaker 1: are not listed the dietary fiber content. I'm not sure why.
Speaker 1: It seems rather odd that they wouldn't be doing that,
Speaker 1: given it's a real health product sitting in that space.
Speaker 1: So we got any feedback from Willies on why that fiber,
Speaker 1: but it would be quite high. I would imagine it
Speaker 1: would be sort of up around that eight grams per serve.
Speaker 1: It's a really nice tasting product, you know. I guess
Speaker 1: in food industry are really trying to support Australian brands
Speaker 1: and small Australian brands where we can, but credit where
Speaker 1: credit is due. Wilies. It's a good product. It's got
Speaker 1: a really nice profile. If I read through the other ingredients,
Speaker 1: So the seeds are high thirteen percent seed, thirteen percent
Speaker 1: some flower seeds, which is incredibly that's more than a
Speaker 1: quarter of The loaf is from a seeded base, bamboo fiber,
Speaker 1: canola oil, so you a flower, vinegar, yeese, so these
Speaker 1: are just minor ingredients to fill it out. So it's
Speaker 1: a great tasting bread. It freezes really well. So we
Speaker 1: should also say we don't generally use these breads to
Speaker 1: make sandwiches. They I better toasted. But it's a great
Speaker 1: tasting product that my clients always really enjoy. It retails
Speaker 1: at about six dollars a loaf, I think from memory.
Speaker 2: Four dollars fifty.
Speaker 1: Actually I was tenty four to fifty. So I encourage
Speaker 1: people to keep it in the freezer because it's a
Speaker 1: great backup for that quick and easy breakfast if you've
Speaker 1: only got some veggimite or as you describe, some jam
Speaker 1: at home, and it freezes really well because of that
Speaker 1: fat profile that will keep it really stable, Whereas you'll
Speaker 1: find that if you leave it out for too long
Speaker 1: that the good fats because of those seeds can turn.
Speaker 1: Whereas freezing it's a really good way to preserve those
Speaker 1: and be able to keep it and really make sure
Speaker 1: you're not wasting it, which I think because we all find,
Speaker 1: don't we with loaf bread, we're often throwing it around,
Speaker 1: throwing it away a little bit.
Speaker 2: And I really like to freeze it because I don't find,
Speaker 2: Susie that these you know, I guess better quality or
Speaker 2: better macro type loaves are good for sandwich loaves. I
Speaker 2: just can't eat this type of bread because it's so
Speaker 2: dense as a sandwich. Is not like the nice, light, fluffy,
Speaker 2: you know, sandwich type bread that I like to eat
Speaker 2: with my sandwich. Like, I can't eat these loaves unless
Speaker 2: it's toasted. So I just freeze mine anyway, because I'm
Speaker 2: going to toast it. So I do find that freezing
Speaker 2: it is a better option because you know, defrosts quite
Speaker 2: easily in the toaster. I've just looked up on wools
Speaker 2: dot com and the fiber con t is eleven point
Speaker 2: six grams, so it is actually incredibly high. And it
Speaker 2: just because one of those ingredients is bamboo fiber. And
Speaker 2: I'm going to say controversially, a Susi, I actually don't
Speaker 2: like the taste of this one. I think it's because
Speaker 2: of the bamboo fiber. It's something to do with the texture.
Speaker 2: I just I've tried it a few times and I
Speaker 2: can't get my head around it. So for me, I'm
Speaker 2: much more of a fan of the Herman Brought one
Speaker 2: from a taste and a texture perspective, but this is
Speaker 2: all a really individualized sort of taste thing. You know,
Speaker 2: one person will enjoy it and another person won't, so
Speaker 2: really give it a well yourself, you know. From a
Speaker 2: cost perspective, it's a little bit lower. It's four dollars fifty.
Speaker 2: Will listed this as a price drop option, so hopefully
Speaker 2: that's sort of a price that will stay a little
Speaker 2: bit lower, so it's a little bit more affordable than
Speaker 2: the hermane Brought one. But I don't know, SUSI I can't.
Speaker 2: I think it's a texture thing. For me, just the
Speaker 2: bamboo fiber. I'm not loving it as much as some
Speaker 2: of the other I really do like a nice dense bread,
Speaker 2: so for me it doesn't quite tick the taste sort
Speaker 2: of box. But as you said, the ingredient list is
Speaker 2: you know, is excellent really but it is very low
Speaker 2: in carbohydrate and I think in terms of two slices,
Speaker 2: two hundred and sixty five calories for two slices, So
Speaker 2: definitely not a lower calorie sort of bread option, but
Speaker 2: a really really strong nutritional profile for a product like
Speaker 2: this and go wool is they really do have some great,
Speaker 2: you know, sort of better options in their ranges for
Speaker 2: people with specific health conditioners or specific I guess goals
Speaker 2: in their life that some of their products really do tickboxes.
Speaker 2: We've done their pizza base on the podcast as well,
Speaker 2: very early on, and we really liked that one.
Speaker 1: Didn't we We did, And that will also lead me
Speaker 1: to two other points. So actually I just want to check.
Speaker 1: So you prefer the Herman Brock taste wise.
Speaker 2: I do. I think it's more of a texture thing
Speaker 2: than a tastes thing for me. I don't think this
Speaker 2: necessarily tastes bad. I just don't enjoy the texture as
Speaker 2: much as what I enjoyed the texture of the Herman
Speaker 2: Brot one. That's just my own personal preference.
Speaker 1: So a couple of things the Herman Brock company do
Speaker 1: bake here in Australia. I've had a couple of feedback
Speaker 1: on my social media that they're frozen breads.
Speaker 2: Now.
Speaker 1: Supermarkets may be freezing these breads again to prolong this
Speaker 1: shelf life a little bit because of these high seeded
Speaker 1: amounts of times. But no, Herman Brot do not import
Speaker 1: the bread It is baked here. I've just checked that,
Speaker 1: and the other point I'll make we're not covering in
Speaker 1: this today, but in I have noticed in my Inner
Speaker 1: City Coals that there has been a low carb, high
Speaker 1: protein white loaf. Now I was so shocked by this
Speaker 1: nutritional profile that I actually contacted the Coals nutritionists to
Speaker 1: ask her if it was legit, and they have indeed
Speaker 1: formulated a flour, but I don't believe it's widely available,
Speaker 1: which is one of the reasons we didn't cover it today.
Speaker 1: So I believe we will start to see even some
Speaker 1: white loaves that are higher in protein, but nutritionally as dietitians,
Speaker 1: we will generally, unless people cannot tolerate seeds and grains,
Speaker 1: we will generally prefer those both because of the nutritional
Speaker 1: offerings they have. And I'm always going to go back
Speaker 1: to a grain or seeded bread over a white loafe.
Speaker 1: I don't care how much fiber they pump back in it.
Speaker 1: But watch this space because at some point we will
Speaker 1: come back and cover those growing range of sort of
Speaker 1: healthier white bread alternative once I'm sort of certain that
Speaker 1: those breads are widespread and not just being made for
Speaker 1: the city bakeries or on trial at coals at the moment.
Speaker 2: And to your point with in terms of the freezing,
Speaker 2: the Hermon range is definitely frozen. Every single time over
Speaker 2: the last probably four or five years that I've been
Speaker 2: buying that range, it's always been frozen. So and as
Speaker 2: I said, I actually before that way because I think
Speaker 2: it is too dense as a fresh sandwich bread. I
Speaker 2: just wouldn't enjoy it as a sandwich bread option. I
Speaker 2: very much will get a fresh, beautiful grain loaf from
Speaker 2: my bakery if I wanted to have a nice, fresh
Speaker 2: sandwich awesome rolls, I wouldn't use that brand as a
Speaker 2: I just think it's too dense for a sandwich loap.
Speaker 2: It is really nice as a toasted bread toast option
Speaker 2: for breakfast and freezing. I have no concerns about freezing bread.
Speaker 2: So when someone had commented that, oh, it's frozen, I
Speaker 2: was like, I wouldn't bother me, because to me, that
Speaker 2: ensures the freshness is being retained a little bit like
Speaker 2: frozen veggies, because as I said, as soon as you
Speaker 2: get that high quantity of good fat in there from
Speaker 2: seeds in particular, they go rancid really quickly. So That's
Speaker 2: why when you go to the baking section in supermarkets
Speaker 2: and you buy like walnuts or pecans, they don't taste
Speaker 2: as crunchy and fresh because those fats are so unstable.
Speaker 2: They go a little bit rancid really quickly, and you
Speaker 2: get that funny taste after taste. So the benefit for
Speaker 2: me with these products is that if they've been frozen,
Speaker 2: they've been snap frozen, so they're going to be is
Speaker 2: just good of quality when you consume them. So a
Speaker 2: bread that was frozen would be no concern to me,
Speaker 2: and I'm with you. I only suggest these breads be
Speaker 2: used as toast.
Speaker 1: I am like you. I would prefer a softer loaf
Speaker 1: if I was actually making bread with it. Some people
Speaker 1: of my clients don't mind it as bread, but on
Speaker 1: the whole we do tend to use it as like
Speaker 1: a toasted sandwich or a toast in the morning, and
Speaker 1: hence it works well in the freezer, so you get
Speaker 1: through the whole loaf and you don't have to keep
Speaker 1: throwing out the fresh bread. All right, we look for
Speaker 1: to your feedback. I think this will be of interest
Speaker 1: to many people today. But that brings us to the
Speaker 1: end of the nutrition Couch product review for another week.
Speaker 1: Please subscribe if you haven't. We love when you give
Speaker 1: us some reviews. We love when you post about listening
Speaker 1: to the potty because we drop every Wednesday and Sunday morning.
Speaker 1: We have our Facebook and Instagram sites running for any
Speaker 1: feedback or questions. And it's the Nutrition Couch Podcast and
Speaker 1: we're going to see you on Sunday morning. Thanks for listening.
Speaker 2: HEP. You guys enjoyed the episode.