1 00:00:00,680 --> 00:00:02,639 Speaker 1: What do you spread on a toast? Is it avo, 2 00:00:02,840 --> 00:00:04,600 Speaker 1: is it one hundred percent butter? Or is it a 3 00:00:04,600 --> 00:00:08,440 Speaker 1: healthy margarine spread? On today's episode of The Nutrition Couch, 4 00:00:08,560 --> 00:00:11,320 Speaker 1: we deep dive into spreads and take a closer look 5 00:00:11,360 --> 00:00:13,960 Speaker 1: at what's really in them and what the best choices 6 00:00:14,000 --> 00:00:18,239 Speaker 1: are nutritionally. Hi, I'm Leanne Wood and I'm Cudburrel, and 7 00:00:18,320 --> 00:00:21,440 Speaker 1: together we bring you The Nutrition Couch, the weekly podcast 8 00:00:21,480 --> 00:00:23,680 Speaker 1: that keeps you up to date on everything that you 9 00:00:23,760 --> 00:00:26,000 Speaker 1: need to know in the world of nutrition and health, 10 00:00:26,440 --> 00:00:29,360 Speaker 1: as well as spreads. Today we have some new information 11 00:00:29,600 --> 00:00:33,080 Speaker 1: on booms and bone health. We also have some tuna 12 00:00:33,159 --> 00:00:35,880 Speaker 1: few to try in the supermarkets, and our listener question 13 00:00:36,040 --> 00:00:39,600 Speaker 1: is all about colon cleanses and if we need them. 14 00:00:39,960 --> 00:00:42,400 Speaker 1: But to kick us off today, Susie, we are chatting 15 00:00:42,440 --> 00:00:45,239 Speaker 1: all things spreads and margarines. I'm going to pass over 16 00:00:45,280 --> 00:00:50,000 Speaker 1: to you. What is your take on margarine's butter spreads? 17 00:00:50,040 --> 00:00:51,880 Speaker 1: What do you put on your toast routinely? 18 00:00:52,600 --> 00:00:54,640 Speaker 2: Well, we're having a conversation off air about this and 19 00:00:54,680 --> 00:00:56,480 Speaker 2: I said to you, I actually don't use a whole 20 00:00:56,520 --> 00:01:00,960 Speaker 2: lot because I don't have toasts routinely naturally like most people. 21 00:01:01,240 --> 00:01:02,800 Speaker 1: I probably prefer butter. 22 00:01:03,080 --> 00:01:05,360 Speaker 2: But the issue I have is that if I suddenly 23 00:01:05,440 --> 00:01:07,280 Speaker 2: decided to have an egg on toast with vegemite, which 24 00:01:07,280 --> 00:01:10,560 Speaker 2: would be where I'd enjoy some butter, I don't have any, 25 00:01:10,720 --> 00:01:12,319 Speaker 2: and so I end up using I've got a back 26 00:01:12,400 --> 00:01:14,600 Speaker 2: up kind of nuttlex light I might use for the 27 00:01:14,640 --> 00:01:16,880 Speaker 2: boy's toast occasionally, but I'm like you, I don't use 28 00:01:16,880 --> 00:01:18,959 Speaker 2: a whole lot. But the reason I wanted to talk 29 00:01:18,959 --> 00:01:20,920 Speaker 2: about it today was that I was watching your Instagram, 30 00:01:20,959 --> 00:01:22,720 Speaker 2: because that's what I do in my spare time. I 31 00:01:22,800 --> 00:01:26,840 Speaker 2: just stalk your content, and you had posted about olive 32 00:01:26,840 --> 00:01:29,800 Speaker 2: oil spreads being a little bit misleading, I think because 33 00:01:29,840 --> 00:01:32,319 Speaker 2: they had a relatively low percentage of olive oil. And 34 00:01:32,400 --> 00:01:36,039 Speaker 2: it just reminded me to have a discussion because I 35 00:01:36,160 --> 00:01:38,800 Speaker 2: do probably need to ask clients about what spreads they 36 00:01:38,880 --> 00:01:41,119 Speaker 2: use a little bit more because it can add up. 37 00:01:41,160 --> 00:01:43,760 Speaker 2: And if we talk theoretically about what room there is 38 00:01:43,800 --> 00:01:46,080 Speaker 2: for added fat in the diet, because today when we 39 00:01:46,080 --> 00:01:48,080 Speaker 2: talk about spreads, we're talking about butter and margarine. We're 40 00:01:48,120 --> 00:01:50,080 Speaker 2: not talking about nut butters or the sort they're in 41 00:01:50,080 --> 00:01:51,920 Speaker 2: a separate section. Let's just keep it for sort of 42 00:01:51,960 --> 00:01:55,960 Speaker 2: toast toppers, and indeed, I'll have clients who might have 43 00:01:56,000 --> 00:01:57,440 Speaker 2: several lots of butter through the day. 44 00:01:57,520 --> 00:01:58,480 Speaker 1: And when you sort. 45 00:01:58,280 --> 00:02:00,920 Speaker 2: Of hone down nutritionally into how much added fat we need, 46 00:02:01,320 --> 00:02:04,800 Speaker 2: the average adult only needs about sixty eighty grams of 47 00:02:04,880 --> 00:02:07,120 Speaker 2: fat per day. And by the time you keep in 48 00:02:07,200 --> 00:02:09,840 Speaker 2: mind that's got to include oily fish, nuts and seeds, 49 00:02:09,960 --> 00:02:14,040 Speaker 2: cooking oil, there's not much left for extras. So in general, 50 00:02:14,120 --> 00:02:17,480 Speaker 2: for most people, you don't need to be adding extra 51 00:02:17,560 --> 00:02:20,120 Speaker 2: butter and margarine into your diet. It's not a nutrition 52 00:02:20,520 --> 00:02:24,799 Speaker 2: and nutrient that you need. It's generally just adding extra fat. 53 00:02:24,880 --> 00:02:27,920 Speaker 2: And certainly you're a million times better to do plain 54 00:02:28,000 --> 00:02:31,639 Speaker 2: vegimid one hundred percent nutspread or even AVO on a 55 00:02:31,720 --> 00:02:35,160 Speaker 2: toast nutritionally rather than any kind of process spreads, whether 56 00:02:35,200 --> 00:02:40,280 Speaker 2: it's butter or margarine. But they are a staple grocery item. 57 00:02:40,760 --> 00:02:44,919 Speaker 2: Most people will have a spread in their fridge, whether 58 00:02:44,960 --> 00:02:47,240 Speaker 2: they're doing sandwiches for the kids, whether it is because 59 00:02:47,240 --> 00:02:49,520 Speaker 2: you enjoy toasting the morning. So I think it is 60 00:02:49,639 --> 00:02:52,800 Speaker 2: worth a discussion on what are the better types. So 61 00:02:53,840 --> 00:02:56,639 Speaker 2: as a global statement, ly, and when you go there's 62 00:02:56,639 --> 00:02:59,480 Speaker 2: about I've just had a quick scan on the woolies online. 63 00:02:59,520 --> 00:03:02,640 Speaker 2: There's about forty or fifty different ones. It's not small, 64 00:03:03,520 --> 00:03:08,080 Speaker 2: and in general ninety percent of them are blended vegetable oils. 65 00:03:08,440 --> 00:03:12,160 Speaker 2: One is not overly healthier than the other. Now, the 66 00:03:12,160 --> 00:03:15,240 Speaker 2: most misleading aspect for me is that on many it's 67 00:03:15,280 --> 00:03:17,799 Speaker 2: got olive oil written. But when you turn it over 68 00:03:17,840 --> 00:03:19,960 Speaker 2: and have a close look, and those labels are tiny, 69 00:03:20,040 --> 00:03:23,480 Speaker 2: so take your glasses. At most it's about nineteen percent 70 00:03:23,520 --> 00:03:27,239 Speaker 2: olive oil, and most of it's blended vegetable oil, and nutritionally, 71 00:03:27,280 --> 00:03:31,200 Speaker 2: blended vegetable oils do not offer anything positively in the diet. 72 00:03:31,240 --> 00:03:33,200 Speaker 2: If you saw them being made, they're like a gray 73 00:03:33,360 --> 00:03:37,000 Speaker 2: kind of sludgy oil. They then make them solid and 74 00:03:37,040 --> 00:03:39,480 Speaker 2: add extra vitamins and colors to give it the bright 75 00:03:39,520 --> 00:03:41,760 Speaker 2: yellow color, but that's certainly not what they look like. 76 00:03:41,800 --> 00:03:45,120 Speaker 2: They're one of the most heavily processed ingredients or products 77 00:03:45,120 --> 00:03:48,920 Speaker 2: in supermarket and they don't add anything positive nutritionally. Now, 78 00:03:49,480 --> 00:03:51,800 Speaker 2: for example, the one I choose, I choose a light 79 00:03:51,880 --> 00:03:54,120 Speaker 2: variety because I think it's only about forty percent fat, 80 00:03:54,200 --> 00:03:57,160 Speaker 2: so it's a lower option. But it's not to say 81 00:03:57,160 --> 00:03:58,920 Speaker 2: it's good, and I do use it sparingly, and it's 82 00:03:58,920 --> 00:04:01,400 Speaker 2: not something I proactively add or use in anything else 83 00:04:01,480 --> 00:04:03,040 Speaker 2: other than maybe a bit of a spread on a 84 00:04:03,080 --> 00:04:03,920 Speaker 2: toast occasionally. 85 00:04:04,680 --> 00:04:05,440 Speaker 1: Now, when you. 86 00:04:05,400 --> 00:04:10,200 Speaker 2: Look at butter, there is only one spreadable butter that 87 00:04:10,280 --> 00:04:12,920 Speaker 2: is one hundred percent butter, and that is Mainland. So 88 00:04:13,080 --> 00:04:16,040 Speaker 2: if you are committed to whole food eating and nutrition, 89 00:04:16,960 --> 00:04:17,960 Speaker 2: and I happy to clude a. 90 00:04:17,920 --> 00:04:18,560 Speaker 1: Little bit of butter. 91 00:04:18,600 --> 00:04:22,200 Speaker 2: And I remember Raismary Stanton always saying she's still alive 92 00:04:22,240 --> 00:04:24,760 Speaker 2: and well. But she was sort of the guru nutritionist 93 00:04:24,839 --> 00:04:26,640 Speaker 2: of the seventies and eighties, and she always said that 94 00:04:26,680 --> 00:04:28,840 Speaker 2: she refused to use margarine and she would enjoy her 95 00:04:28,920 --> 00:04:31,800 Speaker 2: piece of toast each day with full butter. And I 96 00:04:31,839 --> 00:04:34,279 Speaker 2: think that from a whole food perspective, there's nothing wrong 97 00:04:34,320 --> 00:04:37,360 Speaker 2: with including a teaspoon, you know, really thin in the diet. 98 00:04:37,400 --> 00:04:37,760 Speaker 1: Each day. 99 00:04:37,800 --> 00:04:40,320 Speaker 2: You're adding a bit of saturated fat but not much else, 100 00:04:40,360 --> 00:04:43,320 Speaker 2: and it certainly won't hurt you. But if you are 101 00:04:43,320 --> 00:04:46,240 Speaker 2: buying lurpack and you think it's butter, you're being misled 102 00:04:46,279 --> 00:04:49,039 Speaker 2: because Lurpac is also a blend. There's some butter, but 103 00:04:49,080 --> 00:04:51,240 Speaker 2: there's also plenty of vegetable oil, which is why it's 104 00:04:51,240 --> 00:04:54,680 Speaker 2: easy to spread so buying Lurpac doesn't guarantee you getting butter. 105 00:04:55,120 --> 00:04:58,039 Speaker 2: Mainland is the only spreadable butter that is one hundred 106 00:04:58,080 --> 00:05:01,200 Speaker 2: percent cream and butter. If you're committed to butter, your 107 00:05:01,240 --> 00:05:03,360 Speaker 2: best to spend on that, and it is naturally leand 108 00:05:03,400 --> 00:05:07,520 Speaker 2: more expensive because it's one hundred percent butter. Now, the 109 00:05:07,560 --> 00:05:11,159 Speaker 2: other misleading thing out there, well not misleading, but controversial, 110 00:05:11,200 --> 00:05:14,920 Speaker 2: I guess, is that there's several cholesterol lowering margarines on 111 00:05:14,960 --> 00:05:18,640 Speaker 2: the market, and plant sterols, a molecule very similar in 112 00:05:18,680 --> 00:05:21,040 Speaker 2: shape to cholesterol, and as such, when you consume two 113 00:05:21,120 --> 00:05:23,640 Speaker 2: to three grams of it per day, has been shown 114 00:05:23,640 --> 00:05:26,200 Speaker 2: to clinically reduce cholesterol by as much as ten percent. 115 00:05:27,040 --> 00:05:29,000 Speaker 1: As a dietitian, I have never. 116 00:05:28,880 --> 00:05:32,479 Speaker 2: Been comfortable recommending people add more process vegetable oil to 117 00:05:32,520 --> 00:05:35,160 Speaker 2: the diet to get a ten percent reduction in cholesterol, 118 00:05:35,480 --> 00:05:37,320 Speaker 2: because that's quite a lot. You've got to have I 119 00:05:37,320 --> 00:05:39,640 Speaker 2: think two or three serves of the margarine a day, 120 00:05:39,640 --> 00:05:41,240 Speaker 2: which is a lot. That means you're adding it to 121 00:05:41,320 --> 00:05:44,600 Speaker 2: several pieces of bread fat you wouldn't otherwise add in. 122 00:05:44,720 --> 00:05:47,279 Speaker 2: I can get ten percent reduction in cholesterol using oats, 123 00:05:47,360 --> 00:05:50,400 Speaker 2: using whole grains using nuts and seeds, using more salmon, 124 00:05:50,800 --> 00:05:53,440 Speaker 2: I don't need to add more process vegetable oil. But 125 00:05:53,520 --> 00:05:55,880 Speaker 2: I think it's misleading because there's a lot of them 126 00:05:55,880 --> 00:05:57,680 Speaker 2: out there, and obviously people do pick them up because 127 00:05:57,720 --> 00:06:00,000 Speaker 2: they think it's good for them because it lowers cholesterol. 128 00:06:00,120 --> 00:06:02,080 Speaker 2: But it won't work unless you have the set doses, 129 00:06:02,120 --> 00:06:04,640 Speaker 2: and you can get plant sterols in hot milk, so 130 00:06:04,800 --> 00:06:06,880 Speaker 2: use those. That's a much smarter way of doing it. 131 00:06:06,960 --> 00:06:09,560 Speaker 2: So you know, I think that the preference you have 132 00:06:09,680 --> 00:06:12,159 Speaker 2: for your spread is personal. If you like to include 133 00:06:12,160 --> 00:06:14,919 Speaker 2: a bit of butter, absolutely, but make sure you're getting 134 00:06:14,920 --> 00:06:17,040 Speaker 2: butter and not a blend, which you will still be 135 00:06:17,040 --> 00:06:20,919 Speaker 2: getting if it's called buttery spread or low pac blend. 136 00:06:21,560 --> 00:06:24,839 Speaker 1: Again, not one hundred percent butter. Yeah, and it's same 137 00:06:25,000 --> 00:06:27,280 Speaker 1: there with you. I've never really recommended those plant style 138 00:06:27,360 --> 00:06:30,400 Speaker 1: or margarines because a you're adding in more process vestible oils, 139 00:06:30,520 --> 00:06:32,800 Speaker 1: but be also to get two to three grams of 140 00:06:32,839 --> 00:06:36,080 Speaker 1: plant steryl. The dose is like over a tablespoon a day. 141 00:06:36,120 --> 00:06:38,440 Speaker 1: I'm not going to actively add in more than a 142 00:06:38,480 --> 00:06:41,240 Speaker 1: tablespoon of margarine into my client's diet because most of 143 00:06:41,240 --> 00:06:44,360 Speaker 1: my clients with high cholesterol are actively trying to lose weight. 144 00:06:44,600 --> 00:06:46,800 Speaker 1: Margarine is not filling. I'm not going to actively add 145 00:06:46,800 --> 00:06:48,840 Speaker 1: in more than a tablespoon into their diet. It has 146 00:06:48,880 --> 00:06:51,200 Speaker 1: to be daily and you have to have that higher 147 00:06:51,279 --> 00:06:53,600 Speaker 1: amount to get the benefits of the plant styles. If 148 00:06:53,600 --> 00:06:55,919 Speaker 1: you're just using a really thin spread, you're not getting 149 00:06:55,920 --> 00:06:58,000 Speaker 1: the full benefits. It has to be more than that 150 00:06:58,040 --> 00:07:00,919 Speaker 1: tablespoon to actively get in that two to three gram 151 00:07:00,960 --> 00:07:03,120 Speaker 1: So I'm like you, I don't really recommend it. And 152 00:07:03,160 --> 00:07:05,359 Speaker 1: what really spurred me to do that video was for 153 00:07:05,440 --> 00:07:08,000 Speaker 1: many years we had olive oil. You know, growing up 154 00:07:08,040 --> 00:07:10,040 Speaker 1: as a kid, I have olive oil spread in my fridge. 155 00:07:10,040 --> 00:07:12,120 Speaker 1: It was just what my mum bought. She she just 156 00:07:12,120 --> 00:07:14,080 Speaker 1: thought it was the healthiest spread. And then it wasn't 157 00:07:14,120 --> 00:07:16,760 Speaker 1: until only a few years ago, really when Mia was born, 158 00:07:16,760 --> 00:07:19,760 Speaker 1: because I never really use margarine so well, all through 159 00:07:19,800 --> 00:07:22,160 Speaker 1: my twenties, even my early thirties, I had an olive 160 00:07:22,200 --> 00:07:24,240 Speaker 1: oil spread in the fridge. I think I've even said 161 00:07:24,320 --> 00:07:26,720 Speaker 1: very early in on the podcast, I used olive oil spread. 162 00:07:26,720 --> 00:07:28,680 Speaker 1: That's what I've always used. And then one day I 163 00:07:28,760 --> 00:07:30,040 Speaker 1: kind of went, you know what, I'm going to read 164 00:07:30,040 --> 00:07:32,400 Speaker 1: the ingredients just because I think with Mia and all 165 00:07:32,440 --> 00:07:35,239 Speaker 1: of her nut allergies. Like, I'm really hyper into reading 166 00:07:35,280 --> 00:07:37,280 Speaker 1: the ingredient label. It's not that I don't read them, 167 00:07:37,280 --> 00:07:39,280 Speaker 1: but sometimes when I'm busy, I just grab stuff. But 168 00:07:39,320 --> 00:07:41,160 Speaker 1: now with her allergies, I need to make sure that 169 00:07:41,200 --> 00:07:43,640 Speaker 1: nothing even has, you know, traces of nuts and that 170 00:07:43,640 --> 00:07:44,960 Speaker 1: sort of thing in it. So I was reading the 171 00:07:45,200 --> 00:07:47,680 Speaker 1: ingredients and I was thinking, oh, my goodness, like this 172 00:07:47,760 --> 00:07:50,920 Speaker 1: olive oil spread's only got seventeen to nineteen percent olive oil. 173 00:07:50,920 --> 00:07:53,840 Speaker 1: It's not even extra virgin olive oil. It's just olive oil, 174 00:07:53,880 --> 00:07:56,480 Speaker 1: so you're not getting the full anti inflammatory benefits. And 175 00:07:56,520 --> 00:07:58,679 Speaker 1: the rest of it is basically made up of sixty 176 00:07:58,760 --> 00:08:01,800 Speaker 1: seventy percent blendedgetable oils. So I was like, this is 177 00:08:01,840 --> 00:08:03,440 Speaker 1: a kind of a bit of a con. I was like, 178 00:08:03,480 --> 00:08:05,440 Speaker 1: I'm buying this thinking that it's a better option, but 179 00:08:05,480 --> 00:08:08,360 Speaker 1: it's not. And so in the last few years, we've 180 00:08:08,360 --> 00:08:11,560 Speaker 1: swapped a mainland butter. Now is it a spreadable butter? 181 00:08:11,720 --> 00:08:13,960 Speaker 1: Maybe maybe not. It is quite hard. But we don't 182 00:08:13,960 --> 00:08:15,840 Speaker 1: really eat a lot of bread in my household. The 183 00:08:15,840 --> 00:08:17,920 Speaker 1: girls eat a lot of toast, but we don't really 184 00:08:17,960 --> 00:08:19,520 Speaker 1: eat bread. And I think it's because they're only still 185 00:08:19,600 --> 00:08:21,440 Speaker 1: quite small. Like I've got a two year old and 186 00:08:21,440 --> 00:08:23,520 Speaker 1: a one year old, they're quite small and just bread. 187 00:08:23,520 --> 00:08:25,560 Speaker 1: From a chewing perspective, it can get a bit gluggy. 188 00:08:25,600 --> 00:08:27,760 Speaker 1: It's a little bit of a choking risk when they're 189 00:08:27,800 --> 00:08:30,440 Speaker 1: really little, and so we always do toasted. I've always 190 00:08:30,480 --> 00:08:32,400 Speaker 1: just been told that toast was a little bit safer. 191 00:08:32,679 --> 00:08:34,880 Speaker 1: They can handle in their mouth a little bit easier, 192 00:08:34,920 --> 00:08:37,040 Speaker 1: So we use toasting because the toast is really hot 193 00:08:37,160 --> 00:08:39,080 Speaker 1: when I'm spreading it. I think when I use the 194 00:08:39,080 --> 00:08:41,520 Speaker 1: mainland butter, it spreads that a little bit easier. And 195 00:08:41,559 --> 00:08:43,480 Speaker 1: I know we've mentioned it time and time again, but 196 00:08:43,520 --> 00:08:46,200 Speaker 1: I can promise this is not sponsored at all. It 197 00:08:46,280 --> 00:08:48,400 Speaker 1: is just the only real butter on the market that 198 00:08:48,480 --> 00:08:51,040 Speaker 1: is one hundred percent just basically cream and a little 199 00:08:51,040 --> 00:08:52,840 Speaker 1: bit of salt, and that is the way it should be. 200 00:08:53,080 --> 00:08:55,840 Speaker 1: A lot of the different spreads, particularly the margarine ones 201 00:08:55,840 --> 00:08:58,360 Speaker 1: on the market or the spreadable type butters, have a 202 00:08:58,440 --> 00:09:01,160 Speaker 1: ton of ingredients. They're highly process If that's what you 203 00:09:01,200 --> 00:09:03,520 Speaker 1: want to use, that's fine, but I think it comes 204 00:09:03,520 --> 00:09:06,080 Speaker 1: down to how often you actually use it. And now 205 00:09:06,120 --> 00:09:07,959 Speaker 1: with kids, and my kids did a lot of toasts, 206 00:09:07,960 --> 00:09:10,480 Speaker 1: we probably have toast sixty seventy percent of the time 207 00:09:10,520 --> 00:09:13,280 Speaker 1: for breakfast. We're not a huge cereal type family. We 208 00:09:13,320 --> 00:09:15,440 Speaker 1: often don't have time to make eggs and stuff, so 209 00:09:15,440 --> 00:09:17,800 Speaker 1: we do use toast with a lot of spreads. You know. 210 00:09:17,880 --> 00:09:20,000 Speaker 1: We might do cottage cheese, we might do avocado, we 211 00:09:20,080 --> 00:09:22,560 Speaker 1: might do nut butters, we might do actual butter. So 212 00:09:23,320 --> 00:09:25,200 Speaker 1: I'm using a lot more butter these days than I 213 00:09:25,240 --> 00:09:27,880 Speaker 1: ever previously was without kids, So I think because we 214 00:09:27,920 --> 00:09:30,120 Speaker 1: are using that little bit more, still only a teaspoon 215 00:09:30,200 --> 00:09:31,840 Speaker 1: or to a day, but it is sort of a 216 00:09:31,920 --> 00:09:34,000 Speaker 1: regular thing each week that I am a little bit 217 00:09:34,000 --> 00:09:36,800 Speaker 1: more concerned about the brand that I do buy, so 218 00:09:36,800 --> 00:09:38,920 Speaker 1: it is that a little bit more expensive. The other 219 00:09:39,000 --> 00:09:41,880 Speaker 1: alternative is to just buy a block of actual butter 220 00:09:42,000 --> 00:09:43,800 Speaker 1: like you would, you know, the butter you buy when 221 00:09:43,840 --> 00:09:45,920 Speaker 1: you put it into a cake or something that but 222 00:09:45,960 --> 00:09:47,560 Speaker 1: you just need to let that sit on the bench 223 00:09:47,600 --> 00:09:49,480 Speaker 1: for a little bit to soften. So it's actually a 224 00:09:49,520 --> 00:09:52,480 Speaker 1: little bit spreadible. But from a budget perspective and in 225 00:09:52,520 --> 00:09:55,400 Speaker 1: a whole food ingredient perspective, that probably is the best one. 226 00:09:55,480 --> 00:09:57,360 Speaker 1: But I do sort of like the mainland one because 227 00:09:57,400 --> 00:09:59,240 Speaker 1: you know, it does come into tubet doesn't kind of 228 00:09:59,400 --> 00:10:01,800 Speaker 1: get messy everywhere. You don't really need to leave it out. 229 00:10:01,800 --> 00:10:04,719 Speaker 1: It is fairly spreadable. That's my opinion. Some people might 230 00:10:04,760 --> 00:10:07,440 Speaker 1: have another opinion, but that's sort of what prompted me 231 00:10:07,559 --> 00:10:10,040 Speaker 1: to do that video on Instagram in the first place. 232 00:10:10,240 --> 00:10:12,360 Speaker 1: And if you're not following me on Instagram, feel free 233 00:10:12,360 --> 00:10:15,720 Speaker 1: to follow away. The fitness dietitian Susie's page is very simple. 234 00:10:15,760 --> 00:10:18,160 Speaker 1: Susie Borrol, Dietitian. I probably should have just written lean 235 00:10:18,280 --> 00:10:20,400 Speaker 1: Ward Nutrition, but I didn't. I went with the Fitness 236 00:10:20,440 --> 00:10:22,800 Speaker 1: Dietitian ten years ago, and I'm sort of too far 237 00:10:22,880 --> 00:10:24,360 Speaker 1: in to change my name now, Susie. 238 00:10:26,559 --> 00:10:28,040 Speaker 2: Ah, there's so many things I could say here, I'm 239 00:10:28,080 --> 00:10:29,760 Speaker 2: just not even going to respond to it, so I'll 240 00:10:29,760 --> 00:10:32,360 Speaker 2: just leave that with you. But yes, so time to 241 00:10:32,360 --> 00:10:34,440 Speaker 2: have a look at your spread and see actually how 242 00:10:34,520 --> 00:10:36,640 Speaker 2: much good stuff is in it. So flip those babies 243 00:10:36,640 --> 00:10:37,520 Speaker 2: over and have a look. 244 00:10:38,040 --> 00:10:40,120 Speaker 1: All right, Well, we are going to be talking about 245 00:10:40,160 --> 00:10:43,200 Speaker 1: a very interesting piece of dried fruit, which is actually 246 00:10:43,240 --> 00:10:45,720 Speaker 1: a dried plum, which a lot of people don't realize, 247 00:10:45,880 --> 00:10:48,320 Speaker 1: but it is prudence. And there was a very interesting 248 00:10:48,440 --> 00:10:50,839 Speaker 1: I think it was a video on TikTok that originated. 249 00:10:50,880 --> 00:10:53,120 Speaker 1: Then there was some stories written up in the media 250 00:10:53,160 --> 00:10:55,959 Speaker 1: and this doctor was basically saying that there's one thing 251 00:10:56,040 --> 00:10:59,320 Speaker 1: he recommends for bone health and osteoporosis, and it's not 252 00:10:59,440 --> 00:11:03,880 Speaker 1: dairy and not calcium. Side note, Darien, calcium absolutely fine fosteroporosis. 253 00:11:03,920 --> 00:11:06,920 Speaker 1: We wanted it's really important, particularly after the age of fifty. 254 00:11:07,120 --> 00:11:09,280 Speaker 1: But he was saying his video this one thing he 255 00:11:09,360 --> 00:11:13,360 Speaker 1: generally recommends really really surprises people. And the funny thing 256 00:11:13,520 --> 00:11:15,920 Speaker 1: was that was prunes. And originally Susie and I were 257 00:11:15,960 --> 00:11:19,000 Speaker 1: like prunes, like what, like, is he being serious? His 258 00:11:19,160 --> 00:11:22,000 Speaker 1: videos had over one hundred thousand views, and when you 259 00:11:22,040 --> 00:11:24,760 Speaker 1: actually dive a little bit deeper into the research, doctor 260 00:11:24,800 --> 00:11:27,560 Speaker 1: Dinger was really onto something. His name was doctor Peter Dinger. 261 00:11:27,760 --> 00:11:29,400 Speaker 1: He put up a video and he went, if you've 262 00:11:29,440 --> 00:11:32,480 Speaker 1: got issues with bone mineral density, eat some prunes. What 263 00:11:32,520 --> 00:11:36,560 Speaker 1: did you say? His name was doctor Dinger, Dr Peter Dinger. 264 00:11:36,960 --> 00:11:41,320 Speaker 1: Should I pronounce that right? Dinger? Is that really? Oh? Yeah, 265 00:11:41,800 --> 00:11:44,080 Speaker 1: I didn't make it up. That's his name, Doctor Peter Dinger. 266 00:11:44,120 --> 00:11:51,280 Speaker 1: Maybe he says a Dinger like Ginger didn't Ginger. Apologies, 267 00:11:51,320 --> 00:11:54,079 Speaker 1: doctor Dr Peter. We'll call him doctor Peter Peter. That's 268 00:11:54,080 --> 00:11:57,840 Speaker 1: safer I feel. Dr Peter recommends prunes. So there's actually 269 00:11:57,880 --> 00:12:00,920 Speaker 1: some research in Harvard Health that a grease with doctor 270 00:12:00,960 --> 00:12:03,840 Speaker 1: Peter that prunes are really good for bone mineral density. 271 00:12:03,920 --> 00:12:06,480 Speaker 1: So there was a study published back in October twenty 272 00:12:06,720 --> 00:12:09,520 Speaker 1: twenty two, which is still quite relevant. The world of 273 00:12:09,600 --> 00:12:12,040 Speaker 1: nutrition science moves very slowly, so a study that's t 274 00:12:12,040 --> 00:12:14,320 Speaker 1: onently two years old is still quite relevant in the 275 00:12:14,360 --> 00:12:17,720 Speaker 1: American Journal Clinical Nutrition that found that eating five to 276 00:12:17,880 --> 00:12:20,520 Speaker 1: six prunes a day, so it's not insignificant, you'd have 277 00:12:20,559 --> 00:12:24,120 Speaker 1: to quite like them helped women past menopause age to 278 00:12:24,200 --> 00:12:28,160 Speaker 1: preserve bone mineral density in their hips, which also translated 279 00:12:28,200 --> 00:12:31,880 Speaker 1: to fewer bone breaks. So that's a really really good study. 280 00:12:31,920 --> 00:12:34,280 Speaker 1: And then the research also tracked down two hundred and 281 00:12:34,360 --> 00:12:36,840 Speaker 1: thirty five older women and followed them for a year, 282 00:12:37,200 --> 00:12:40,360 Speaker 1: and it showed that a daily handful of prunes lowered 283 00:12:40,400 --> 00:12:44,800 Speaker 1: inflammatory chemicals that contributed to bone breakdown. So it saw 284 00:12:44,840 --> 00:12:47,560 Speaker 1: two hundred and thirty five older women observed for a year, 285 00:12:47,880 --> 00:12:51,800 Speaker 1: and the research basically suggested that lowered inflammatory chemicals that 286 00:12:51,880 --> 00:12:55,000 Speaker 1: cause bone degradation. Now, when we looked a little bit 287 00:12:55,040 --> 00:12:57,959 Speaker 1: more into the research or the nutrition behind this suzi. 288 00:12:58,600 --> 00:13:02,080 Speaker 1: No one's saying exactly why, but it's believed to be 289 00:13:02,080 --> 00:13:05,280 Speaker 1: because prunes are quite high in vitamin K. Now, we 290 00:13:05,320 --> 00:13:08,360 Speaker 1: know that vitamin K, like vitamin D and calcium, plays 291 00:13:08,360 --> 00:13:11,600 Speaker 1: an important role in bone health. So an higher risk 292 00:13:11,679 --> 00:13:15,200 Speaker 1: of vitamin K can help to preserve bone function. And 293 00:13:15,240 --> 00:13:17,600 Speaker 1: we do know that low intakes of vitamin K can 294 00:13:17,640 --> 00:13:21,320 Speaker 1: actually increase your risk of fractures and lower your bone 295 00:13:21,320 --> 00:13:25,160 Speaker 1: mineral density. Now, prunes are also good from a potassium perspective, 296 00:13:25,360 --> 00:13:28,400 Speaker 1: they're good from a fiver of perspective. You know, routinely 297 00:13:28,440 --> 00:13:30,920 Speaker 1: they offer people prunes in hospital if they're a little 298 00:13:30,920 --> 00:13:33,120 Speaker 1: bit constipated or they've just come out of surgery to 299 00:13:33,160 --> 00:13:35,440 Speaker 1: get those bowels going. So prunes are a little bit 300 00:13:35,480 --> 00:13:37,480 Speaker 1: of a super food in themselves. But I must say 301 00:13:37,480 --> 00:13:40,920 Speaker 1: I've never heard them recommended for osteoporosis risk. So if 302 00:13:40,920 --> 00:13:43,480 Speaker 1: you ask someone that is at risk or has a 303 00:13:43,520 --> 00:13:46,920 Speaker 1: lower bone real density, or has had recurrent fractures, or 304 00:13:46,960 --> 00:13:49,920 Speaker 1: you know that you've got a family history of osteoporosis, 305 00:13:49,960 --> 00:13:52,360 Speaker 1: you don't have dairy, you don't have calcium. We have 306 00:13:52,480 --> 00:13:55,200 Speaker 1: talked about natural ways to increase the calcium in your diet. 307 00:13:55,200 --> 00:13:56,880 Speaker 1: But I think it's really important to be putting a 308 00:13:56,880 --> 00:13:59,280 Speaker 1: handful of prunes into your diet as well. But if 309 00:13:59,320 --> 00:14:01,520 Speaker 1: you have a little bit of senseive tummy, I would 310 00:14:01,559 --> 00:14:04,360 Speaker 1: potentially just increase them slowly. I think if you go 311 00:14:04,440 --> 00:14:06,840 Speaker 1: from having no prunes to five or six a day, 312 00:14:07,320 --> 00:14:09,959 Speaker 1: it may backfire on you come, you know, sliding out 313 00:14:09,960 --> 00:14:10,480 Speaker 1: the other end. 314 00:14:12,160 --> 00:14:13,880 Speaker 2: So first of all, when you said to me that 315 00:14:13,920 --> 00:14:17,160 Speaker 2: prunes were dried plums, it did take a second, like, 316 00:14:17,280 --> 00:14:18,600 Speaker 2: I don't know if I would have got to that. 317 00:14:18,960 --> 00:14:19,400 Speaker 1: I agree. 318 00:14:19,400 --> 00:14:22,000 Speaker 2: We don't often think of it in that context. It 319 00:14:22,040 --> 00:14:24,920 Speaker 2: is coming up into stonefruit season, which is so good 320 00:14:24,920 --> 00:14:27,800 Speaker 2: for us nutritionally. I in all how many years have 321 00:14:27,800 --> 00:14:30,800 Speaker 2: I been a dietitian too many, I have never heard 322 00:14:30,920 --> 00:14:33,680 Speaker 2: of the relationship between prunes and bone health. So I 323 00:14:33,680 --> 00:14:37,360 Speaker 2: thought this was fantastic, particularly given that there's a plenty 324 00:14:37,360 --> 00:14:40,120 Speaker 2: of women who are forty to fifty worried about bone 325 00:14:40,160 --> 00:14:44,520 Speaker 2: health and they don't like or consume dairy. So I think, yeah, 326 00:14:44,560 --> 00:14:45,800 Speaker 2: I loved it. I just thought it was something we 327 00:14:45,840 --> 00:14:48,080 Speaker 2: hadn't heard of before. And we love to bring you 328 00:14:48,320 --> 00:14:50,520 Speaker 2: that latest research on the nutrition couch. So your gut 329 00:14:50,560 --> 00:14:52,200 Speaker 2: will be happy, and your bones if you have a 330 00:14:52,200 --> 00:14:54,640 Speaker 2: few more prunes going in lands. So that's good, isn't 331 00:14:54,680 --> 00:14:55,440 Speaker 2: it all? 332 00:14:55,560 --> 00:14:55,760 Speaker 1: Right? 333 00:14:55,960 --> 00:14:58,640 Speaker 2: Well, moving on to our product review of the week, 334 00:14:59,000 --> 00:15:02,360 Speaker 2: and this is act that came to us in an 335 00:15:02,400 --> 00:15:06,520 Speaker 2: interesting way because we often sort of dork out the 336 00:15:06,560 --> 00:15:09,240 Speaker 2: supermarket shelves and send each other images of foods that 337 00:15:09,240 --> 00:15:11,880 Speaker 2: we think could be good to review or or certainly 338 00:15:11,920 --> 00:15:16,440 Speaker 2: we get ideas and suggestions from our Instagram audience. So 339 00:15:16,480 --> 00:15:19,240 Speaker 2: always contact us with product questions because you might see 340 00:15:19,240 --> 00:15:22,200 Speaker 2: things we haven't seen. But I think, is this a 341 00:15:22,320 --> 00:15:23,640 Speaker 2: dietician who sent us this? 342 00:15:24,400 --> 00:15:26,640 Speaker 1: No, no, no, no, it was It was just a lovely 343 00:15:26,720 --> 00:15:30,360 Speaker 1: lady who said, hey, a listener, A listener exactly. Yeah, yeah, 344 00:15:30,520 --> 00:15:31,280 Speaker 1: And she said to. 345 00:15:31,280 --> 00:15:34,360 Speaker 2: Us, hey, I've got this company with my husband who 346 00:15:34,440 --> 00:15:38,440 Speaker 2: is making tuna in Australia and it's Australian tuna, which 347 00:15:38,720 --> 00:15:41,440 Speaker 2: if all our tuna eat us out there, well no, 348 00:15:41,560 --> 00:15:42,920 Speaker 2: it's really difficult to get. 349 00:15:43,240 --> 00:15:46,120 Speaker 1: If any Australian tuna, well there's none. This is the 350 00:15:46,160 --> 00:15:49,440 Speaker 1: only brand that is Australian tuna. Yes, so this is. 351 00:15:49,440 --> 00:15:52,760 Speaker 2: Called the brand is called Walker's Tuna and it is 352 00:15:52,880 --> 00:15:56,760 Speaker 2: about to be released into Woolworths by the time we 353 00:15:56,800 --> 00:15:59,840 Speaker 2: go to air will be available. And it's the first 354 00:16:00,080 --> 00:16:05,400 Speaker 2: Raelian albacore tuna that is also preserved in extra virgin 355 00:16:05,480 --> 00:16:08,560 Speaker 2: olive oil and Leanne and I just had our tails 356 00:16:08,560 --> 00:16:11,200 Speaker 2: wagging as dieticians because we just thought this sounded fantastic, 357 00:16:11,440 --> 00:16:14,160 Speaker 2: because we also knew that well at the time that 358 00:16:14,160 --> 00:16:16,280 Speaker 2: we couldn't get astray in tuna. But second, it's so 359 00:16:16,480 --> 00:16:18,920 Speaker 2: rare to have it preserved in extra version olive oil. 360 00:16:18,960 --> 00:16:21,240 Speaker 2: And I'll often have clients talk to me and say, look, 361 00:16:21,520 --> 00:16:23,880 Speaker 2: I really hate tuna in spring water. Can I get 362 00:16:23,920 --> 00:16:26,200 Speaker 2: the one in oil? And I'll say yes, but drain 363 00:16:26,280 --> 00:16:28,360 Speaker 2: it because it's not always the best quality oil. Whereas 364 00:16:28,400 --> 00:16:30,880 Speaker 2: this is in a little pouch, in a beautiful black pouch, 365 00:16:30,920 --> 00:16:33,920 Speaker 2: and it's in partnership with Nil Perry. It's got fifteen 366 00:16:33,920 --> 00:16:36,640 Speaker 2: grams of protein per serve, it's a seventy gram pouch 367 00:16:37,160 --> 00:16:40,000 Speaker 2: and nutritionally just one hundred percent clean. So it's when 368 00:16:40,000 --> 00:16:42,600 Speaker 2: I say clean, it means a very no additives or 369 00:16:42,680 --> 00:16:46,880 Speaker 2: unnecessary things on the ingredient list. So eighty seven percent fish, 370 00:16:46,920 --> 00:16:50,200 Speaker 2: which is line caught alba called tuna, extra virgin olive 371 00:16:50,240 --> 00:16:52,840 Speaker 2: oil and some salt. So as clean as clean can 372 00:16:52,880 --> 00:16:57,120 Speaker 2: be nutritionally very rich naturally fifteen grams of protein perserve 373 00:16:57,520 --> 00:16:59,920 Speaker 2: ten grams are fat, but a significant proportion of that 374 00:17:00,160 --> 00:17:03,040 Speaker 2: is coming from good fats, and two twenty milligrams of 375 00:17:03,040 --> 00:17:05,879 Speaker 2: sodium is actually pretty low for a I preserve fish. 376 00:17:05,960 --> 00:17:08,199 Speaker 2: So it's a big thumbs up from Leanna and I 377 00:17:08,320 --> 00:17:11,000 Speaker 2: because yeah, we love to support Australian companies and this 378 00:17:11,240 --> 00:17:16,280 Speaker 2: is the first Australian tuna available in Australian supermarket, so 379 00:17:16,320 --> 00:17:18,639 Speaker 2: support them and for you're a tuna eater, great for 380 00:17:18,680 --> 00:17:21,720 Speaker 2: your crackers or your salads coming into summer. And yeah, 381 00:17:21,720 --> 00:17:23,320 Speaker 2: big dumbs up from us, Yes sah. 382 00:17:23,440 --> 00:17:25,159 Speaker 1: Yeah, I like it. I do like it, and I 383 00:17:25,240 --> 00:17:27,359 Speaker 1: love that it's Australian. You know where we can we 384 00:17:27,400 --> 00:17:31,040 Speaker 1: want to support Australian companies. This is not sponsored at all. Granted, 385 00:17:31,080 --> 00:17:33,680 Speaker 1: the Lovely Listener did send us a couple of samples 386 00:17:33,720 --> 00:17:36,359 Speaker 1: for us to try. We've tried it, it's wonderful, but 387 00:17:36,400 --> 00:17:38,560 Speaker 1: it is not a sponsored segment by any means. We 388 00:17:38,720 --> 00:17:41,840 Speaker 1: just wanted to show cararies a great Australian product because 389 00:17:41,840 --> 00:17:43,679 Speaker 1: we feel like our listeners would benefit from it, and 390 00:17:43,720 --> 00:17:46,160 Speaker 1: we know how easy and portable tune it is. It's 391 00:17:46,240 --> 00:17:49,840 Speaker 1: very affordable as well from a just a quick protein source. 392 00:17:49,880 --> 00:17:52,200 Speaker 1: But given that the pack is about fifteen point five 393 00:17:52,240 --> 00:17:55,520 Speaker 1: grams of protein per serving, I would want my ladies, 394 00:17:55,720 --> 00:17:57,840 Speaker 1: whether or not they're trying to actively achieve fat loss. 395 00:17:57,880 --> 00:17:59,880 Speaker 1: I think most women should be aiming for at least 396 00:18:00,040 --> 00:18:02,359 Speaker 1: twenty grams of protein in a meal. So I would 397 00:18:02,359 --> 00:18:04,679 Speaker 1: be putting this patch of tuning into a couple of 398 00:18:04,680 --> 00:18:07,880 Speaker 1: slices of really nice dense grainy bread, because a really 399 00:18:07,960 --> 00:18:10,480 Speaker 1: nice dense grainy bread will give you five, six, even 400 00:18:10,520 --> 00:18:13,560 Speaker 1: eight grams of protein as well, that coupled together will 401 00:18:13,560 --> 00:18:15,960 Speaker 1: boost you over that twenty grams. If I was using 402 00:18:16,040 --> 00:18:17,879 Speaker 1: in a salad, I would like to see but if 403 00:18:17,880 --> 00:18:20,240 Speaker 1: cottage cheese or fetter or something in there again to 404 00:18:20,280 --> 00:18:22,919 Speaker 1: boost up the protein, if not a handful of legumes 405 00:18:23,040 --> 00:18:25,560 Speaker 1: getting some fire, or getting some carbs getting some protein. 406 00:18:25,800 --> 00:18:28,200 Speaker 1: So I would be using this with more than just 407 00:18:28,280 --> 00:18:30,640 Speaker 1: a big leafy salad. I would be adding some things 408 00:18:30,680 --> 00:18:33,600 Speaker 1: to it to boost up that overall protein intake of 409 00:18:33,640 --> 00:18:35,720 Speaker 1: a meal as well. But yeah, big thumbs up for me. 410 00:18:35,800 --> 00:18:37,879 Speaker 1: Can't fault it. I think it's a wonderful addition, and 411 00:18:37,920 --> 00:18:39,520 Speaker 1: the fact that it's going to be available and wool 412 00:18:39,560 --> 00:18:41,960 Speaker 1: worse is just great. It makes it really accessible for 413 00:18:41,960 --> 00:18:43,240 Speaker 1: a lot of Australians as well. 414 00:18:43,480 --> 00:18:45,280 Speaker 2: True, and I've had a look. It's actually seems to 415 00:18:45,280 --> 00:18:47,800 Speaker 2: be available in a number of Harris Farms, So if 416 00:18:47,840 --> 00:18:50,280 Speaker 2: you have Harris Farm in your area, that's always a 417 00:18:50,280 --> 00:18:52,960 Speaker 2: great place to find sort of more boutique products. I'm 418 00:18:53,000 --> 00:18:55,639 Speaker 2: just trying to find a price on it, because that 419 00:18:55,760 --> 00:18:58,399 Speaker 2: is obviously a heavy influencer. I would say it's probably 420 00:18:58,400 --> 00:19:02,720 Speaker 2: going to be more expensive than imported tuna. I've seen 421 00:19:02,800 --> 00:19:05,639 Speaker 2: one five ninety five in a boutique, so I'd assume 422 00:19:05,680 --> 00:19:07,560 Speaker 2: it's a little bit cheaper in grocery. So we'll keep 423 00:19:07,560 --> 00:19:09,879 Speaker 2: you posted on that. But yeah, sometimes you do have 424 00:19:09,920 --> 00:19:12,360 Speaker 2: to pay a little bit more frustrating products. But if 425 00:19:12,359 --> 00:19:15,000 Speaker 2: where your fici's sauce is important to you, then you 426 00:19:15,080 --> 00:19:18,520 Speaker 2: have some more discretionary budget for things like good quality seafood. 427 00:19:18,560 --> 00:19:21,600 Speaker 2: It's a big thumbs up from Leanna and I absolutely 428 00:19:21,720 --> 00:19:22,080 Speaker 2: all right. 429 00:19:22,119 --> 00:19:25,040 Speaker 1: And then following on to our listener question of the week, Susie, 430 00:19:25,359 --> 00:19:27,080 Speaker 1: I will take hold of this one because I've got 431 00:19:27,119 --> 00:19:30,199 Speaker 1: some strong opinions on it. The question is should you 432 00:19:30,359 --> 00:19:33,640 Speaker 1: regularly be having a colon cleanse? So if you want 433 00:19:33,640 --> 00:19:35,560 Speaker 1: to not listen to podcasts right now, the answer is no, 434 00:19:35,720 --> 00:19:38,600 Speaker 1: absolutely not. I'm a hard no, but I will explain 435 00:19:38,840 --> 00:19:41,560 Speaker 1: why for those people who would like to continue listening. 436 00:19:41,960 --> 00:19:45,080 Speaker 1: So basically, coalon cleansers have evolved from I don't know, 437 00:19:45,119 --> 00:19:48,280 Speaker 1: this ancient theory that the body like poisons itself by 438 00:19:48,320 --> 00:19:52,040 Speaker 1: retaining waste products. Essentially, that's completely false. The body will 439 00:19:52,040 --> 00:19:54,920 Speaker 1: remove all of its waste perks, the fecal waste of 440 00:19:54,960 --> 00:19:57,480 Speaker 1: fecal matter, and so we do not need to coal 441 00:19:57,520 --> 00:20:01,680 Speaker 1: and cleanse. There is zero scientific evidence, zero scientific evidence 442 00:20:01,680 --> 00:20:04,280 Speaker 1: to back up the theory that the body needs regular 443 00:20:04,400 --> 00:20:08,720 Speaker 1: coalon cleanses. What's more like, our digestive system actually gets 444 00:20:08,800 --> 00:20:11,399 Speaker 1: rid of its own waste material and bacteria. That is 445 00:20:11,440 --> 00:20:14,600 Speaker 1: a natural process that the body does. It doesn't matter 446 00:20:14,600 --> 00:20:16,320 Speaker 1: if you've got a little bit of an intol bow, 447 00:20:16,480 --> 00:20:18,639 Speaker 1: if you're constipated, like the body will get rid of 448 00:20:18,720 --> 00:20:22,000 Speaker 1: the waste itself. It is far better and far safer 449 00:20:22,080 --> 00:20:24,440 Speaker 1: if through the diet you were doing higher fiber, more 450 00:20:24,560 --> 00:20:27,879 Speaker 1: movement will water to get things moving through properly. We 451 00:20:27,960 --> 00:20:30,880 Speaker 1: don't just want to get a colon cleanse to excrete everything. 452 00:20:30,960 --> 00:20:34,560 Speaker 1: It can actually be incredibly dangerous because, for one, I've 453 00:20:34,560 --> 00:20:37,399 Speaker 1: heard stories of people, you know, perforating the bow, putting 454 00:20:37,440 --> 00:20:40,480 Speaker 1: all sorts of things up there, like coffee, different types 455 00:20:40,520 --> 00:20:43,360 Speaker 1: of nutrients, just things that probably should not go directly 456 00:20:43,400 --> 00:20:47,000 Speaker 1: into the colon. And also side notes, these people aren't 457 00:20:47,000 --> 00:20:49,719 Speaker 1: medical doctors. A lot of them are in air quotes, 458 00:20:49,920 --> 00:20:53,639 Speaker 1: a therapists of some such conducting these colon cleanses. They 459 00:20:53,640 --> 00:20:57,600 Speaker 1: are not medically trained professionals. I'm an absolute hard know 460 00:20:57,800 --> 00:20:59,919 Speaker 1: and colon cleanses. I don't care what people say to 461 00:21:00,080 --> 00:21:02,240 Speaker 1: try and convince me. I am a hard, hard nun 462 00:21:02,240 --> 00:21:04,199 Speaker 1: on them. And I have talked to a lot of doctors, 463 00:21:04,200 --> 00:21:06,440 Speaker 1: a lot of gastro entrologists. They've seen a lot of 464 00:21:06,480 --> 00:21:09,080 Speaker 1: horror stories from these things. It can actually upset the 465 00:21:09,880 --> 00:21:13,080 Speaker 1: diversity of the gut microbiome as well. We just should 466 00:21:13,119 --> 00:21:16,080 Speaker 1: not be putting things up in the colon and trying 467 00:21:16,119 --> 00:21:19,240 Speaker 1: to cleanse when the body has an in built cleansing system. 468 00:21:19,320 --> 00:21:21,440 Speaker 1: It's better that we work on the foods and drinks 469 00:21:21,440 --> 00:21:24,880 Speaker 1: that we're putting in rather than trying to artificially inject 470 00:21:24,960 --> 00:21:27,520 Speaker 1: other things up the other way. So I'm a strong 471 00:21:27,640 --> 00:21:29,600 Speaker 1: opinion on this one. It's a hard nun on the 472 00:21:29,680 --> 00:21:32,480 Speaker 1: nutrition count. I do not believe anybody needs a colon 473 00:21:32,520 --> 00:21:35,199 Speaker 1: cleanse if you have issues with your digestion, if you 474 00:21:35,200 --> 00:21:38,879 Speaker 1: have issues with intolerances. I have a team of Nicetritians 475 00:21:38,920 --> 00:21:41,280 Speaker 1: that specialize in this. We see clients all around the world. 476 00:21:41,440 --> 00:21:44,560 Speaker 1: Head to leand Ward Nutrition the virtual clinic online. Just 477 00:21:44,600 --> 00:21:47,200 Speaker 1: google land Ward Nutrition Virtual Clinic. You can see one 478 00:21:47,200 --> 00:21:48,760 Speaker 1: of my teams and we will help you from a 479 00:21:48,840 --> 00:21:51,840 Speaker 1: nutrition and a lifestyle perspective. We should not be getting 480 00:21:51,840 --> 00:21:55,000 Speaker 1: colon cleanses. They can actually be quite dangerous. Do you 481 00:21:55,000 --> 00:21:56,960 Speaker 1: have anything to add, Susie to my rant? 482 00:21:57,280 --> 00:21:59,280 Speaker 2: I think the best colon cleans is either a big 483 00:21:59,440 --> 00:22:01,720 Speaker 2: bowl of all bran or a nice rich veggie soup. 484 00:22:02,640 --> 00:22:04,080 Speaker 1: Natural clean, natural. 485 00:22:03,840 --> 00:22:05,399 Speaker 2: Can't go wrong with that, and it's a lot cheaper 486 00:22:05,440 --> 00:22:07,920 Speaker 2: than a colon cleans Like the other thing with these 487 00:22:08,160 --> 00:22:09,840 Speaker 2: interventions is they're so expensive. 488 00:22:09,920 --> 00:22:12,680 Speaker 1: They're not cheaper. Yeah, Like, I just I'm too tight 489 00:22:12,720 --> 00:22:13,720 Speaker 1: to be paying for that. Does I said? 490 00:22:13,720 --> 00:22:15,120 Speaker 2: It'll cost you a lot less to buy some all 491 00:22:15,160 --> 00:22:16,639 Speaker 2: brand and that's the best thing for your gut if 492 00:22:16,640 --> 00:22:17,399 Speaker 2: you can tolerate it. 493 00:22:17,480 --> 00:22:18,280 Speaker 1: So yeah, I'm with you. 494 00:22:18,320 --> 00:22:22,440 Speaker 2: I always think it's like when people talk about getting 495 00:22:22,480 --> 00:22:25,280 Speaker 2: life a suction if you're fat, right, so you think, right, oh, well, 496 00:22:25,280 --> 00:22:27,520 Speaker 2: i've got this stomach fat, I'll just have it sucked out. 497 00:22:27,560 --> 00:22:27,800 Speaker 1: Now. 498 00:22:28,160 --> 00:22:30,280 Speaker 2: It doesn't work like that in the body because when 499 00:22:30,280 --> 00:22:34,520 Speaker 2: you suck out fat, the skin heals so badly because 500 00:22:34,520 --> 00:22:37,000 Speaker 2: it's lost. It's like structure, and it's just not how 501 00:22:37,000 --> 00:22:38,960 Speaker 2: the body's meant to function. Like you've got to burn 502 00:22:39,040 --> 00:22:41,200 Speaker 2: fat off. You can't just suck it out. And it's 503 00:22:41,240 --> 00:22:43,000 Speaker 2: the same as the colon cleans it just doesn't work 504 00:22:43,119 --> 00:22:44,879 Speaker 2: like that. You can't just stick some water into turchion 505 00:22:44,920 --> 00:22:45,840 Speaker 2: up there and give it a wash. 506 00:22:45,920 --> 00:22:49,320 Speaker 1: Like it's just not how things work. So one hundred percent. 507 00:22:49,680 --> 00:22:52,240 Speaker 2: But I again, it's like juice cleanses or that people 508 00:22:52,320 --> 00:22:55,320 Speaker 2: get them all the time. So I think, save your money, 509 00:22:55,480 --> 00:22:58,439 Speaker 2: and there's much more natural ways to preserve the body. 510 00:22:58,440 --> 00:23:01,120 Speaker 2: The body is the ultimate machine. We will never replicate 511 00:23:01,160 --> 00:23:03,480 Speaker 2: what it achieves on its own, and we're best to 512 00:23:03,520 --> 00:23:05,320 Speaker 2: work in with it rather than think we know better. 513 00:23:05,359 --> 00:23:07,919 Speaker 1: One hundred percent. We have fully functioning most of us 514 00:23:08,000 --> 00:23:10,600 Speaker 1: hopefully have fully functioning livers and kidneys, and that does 515 00:23:10,680 --> 00:23:13,560 Speaker 1: all of the cleansing that the body actually needs. And 516 00:23:13,600 --> 00:23:15,920 Speaker 1: even if you've had, you know, a big holiday, you've 517 00:23:15,960 --> 00:23:18,399 Speaker 1: had a heavy few weeks of eating, it's absolutely okay. 518 00:23:18,720 --> 00:23:21,679 Speaker 1: Just getting back to more balanced eating, including more fruits 519 00:23:21,680 --> 00:23:24,960 Speaker 1: and vegetables, more fiber, more whole grains, more lean proteins, 520 00:23:25,200 --> 00:23:28,040 Speaker 1: just essentially getting back on track with your nutrition is 521 00:23:28,040 --> 00:23:30,399 Speaker 1: the only cleanse you actually need. You don't need to 522 00:23:30,440 --> 00:23:34,000 Speaker 1: be artificially putting anything up the backside or actually putting 523 00:23:34,040 --> 00:23:37,040 Speaker 1: any sort of cleanse down drinking wise or anything. Just 524 00:23:37,040 --> 00:23:40,120 Speaker 1: get back to good foundation or healthy eating and that's 525 00:23:40,119 --> 00:23:42,119 Speaker 1: the only cleanse that the body actually needs. 526 00:23:42,280 --> 00:23:42,920 Speaker 2: One percent. 527 00:23:43,760 --> 00:23:45,240 Speaker 1: Well, that brings us to the end of the nutrition 528 00:23:45,320 --> 00:23:47,199 Speaker 1: catch for another week. Thank you so much for your 529 00:23:47,200 --> 00:23:50,040 Speaker 1: support at our new range of products Designed by Dietitians 530 00:23:50,040 --> 00:23:53,160 Speaker 1: dot com. We have some really really exciting products coming 531 00:23:53,160 --> 00:23:56,080 Speaker 1: to market very very soon, we hope in late December, 532 00:23:56,119 --> 00:23:58,399 Speaker 1: if not early January. We're so excited to bring you that. 533 00:23:58,680 --> 00:24:01,280 Speaker 1: But head to Designed by Editions dot com to check 534 00:24:01,280 --> 00:24:03,679 Speaker 1: out our products, and don't forget our new book, Reset 535 00:24:03,720 --> 00:24:06,639 Speaker 1: and Nourish Bird is out in the full book format, 536 00:24:06,640 --> 00:24:08,840 Speaker 1: but also in the audible version as well. If you 537 00:24:08,880 --> 00:24:10,800 Speaker 1: haven't heard of it, or if you want to jump 538 00:24:10,880 --> 00:24:13,440 Speaker 1: online and get some Christmas stocking fillers for your loved ones, 539 00:24:13,760 --> 00:24:16,239 Speaker 1: check out Reset and nourish Berm. Thank you so much 540 00:24:16,280 --> 00:24:17,800 Speaker 1: for your support and we would catch you in next 541 00:24:17,840 --> 00:24:29,640 Speaker 1: week's podcast. Have a great week.