Speaker 1: What do you spread on a toast? Is it avo,
Speaker 1: is it one hundred percent butter? Or is it a
Speaker 1: healthy margarine spread? On today's episode of The Nutrition Couch,
Speaker 1: we deep dive into spreads and take a closer look
Speaker 1: at what's really in them and what the best choices
Speaker 1: are nutritionally. Hi, I'm Leanne Wood and I'm Cudburrel, and
Speaker 1: together we bring you The Nutrition Couch, the weekly podcast
Speaker 1: that keeps you up to date on everything that you
Speaker 1: need to know in the world of nutrition and health,
Speaker 1: as well as spreads. Today we have some new information
Speaker 1: on booms and bone health. We also have some tuna
Speaker 1: few to try in the supermarkets, and our listener question
Speaker 1: is all about colon cleanses and if we need them.
Speaker 1: But to kick us off today, Susie, we are chatting
Speaker 1: all things spreads and margarines. I'm going to pass over
Speaker 1: to you. What is your take on margarine's butter spreads?
Speaker 1: What do you put on your toast routinely?
Speaker 2: Well, we're having a conversation off air about this and
Speaker 2: I said to you, I actually don't use a whole
Speaker 2: lot because I don't have toasts routinely naturally like most people.
Speaker 1: I probably prefer butter.
Speaker 2: But the issue I have is that if I suddenly
Speaker 2: decided to have an egg on toast with vegemite, which
Speaker 2: would be where I'd enjoy some butter, I don't have any,
Speaker 2: and so I end up using I've got a back
Speaker 2: up kind of nuttlex light I might use for the
Speaker 2: boy's toast occasionally, but I'm like you, I don't use
Speaker 2: a whole lot. But the reason I wanted to talk
Speaker 2: about it today was that I was watching your Instagram,
Speaker 2: because that's what I do in my spare time. I
Speaker 2: just stalk your content, and you had posted about olive
Speaker 2: oil spreads being a little bit misleading, I think because
Speaker 2: they had a relatively low percentage of olive oil. And
Speaker 2: it just reminded me to have a discussion because I
Speaker 2: do probably need to ask clients about what spreads they
Speaker 2: use a little bit more because it can add up.
Speaker 2: And if we talk theoretically about what room there is
Speaker 2: for added fat in the diet, because today when we
Speaker 2: talk about spreads, we're talking about butter and margarine. We're
Speaker 2: not talking about nut butters or the sort they're in
Speaker 2: a separate section. Let's just keep it for sort of
Speaker 2: toast toppers, and indeed, I'll have clients who might have
Speaker 2: several lots of butter through the day.
Speaker 1: And when you sort.
Speaker 2: Of hone down nutritionally into how much added fat we need,
Speaker 2: the average adult only needs about sixty eighty grams of
Speaker 2: fat per day. And by the time you keep in
Speaker 2: mind that's got to include oily fish, nuts and seeds,
Speaker 2: cooking oil, there's not much left for extras. So in general,
Speaker 2: for most people, you don't need to be adding extra
Speaker 2: butter and margarine into your diet. It's not a nutrition
Speaker 2: and nutrient that you need. It's generally just adding extra fat.
Speaker 2: And certainly you're a million times better to do plain
Speaker 2: vegimid one hundred percent nutspread or even AVO on a
Speaker 2: toast nutritionally rather than any kind of process spreads, whether
Speaker 2: it's butter or margarine. But they are a staple grocery item.
Speaker 2: Most people will have a spread in their fridge, whether
Speaker 2: they're doing sandwiches for the kids, whether it is because
Speaker 2: you enjoy toasting the morning. So I think it is
Speaker 2: worth a discussion on what are the better types. So
Speaker 2: as a global statement, ly, and when you go there's
Speaker 2: about I've just had a quick scan on the woolies online.
Speaker 2: There's about forty or fifty different ones. It's not small,
Speaker 2: and in general ninety percent of them are blended vegetable oils.
Speaker 2: One is not overly healthier than the other. Now, the
Speaker 2: most misleading aspect for me is that on many it's
Speaker 2: got olive oil written. But when you turn it over
Speaker 2: and have a close look, and those labels are tiny,
Speaker 2: so take your glasses. At most it's about nineteen percent
Speaker 2: olive oil, and most of it's blended vegetable oil, and nutritionally,
Speaker 2: blended vegetable oils do not offer anything positively in the diet.
Speaker 2: If you saw them being made, they're like a gray
Speaker 2: kind of sludgy oil. They then make them solid and
Speaker 2: add extra vitamins and colors to give it the bright
Speaker 2: yellow color, but that's certainly not what they look like.
Speaker 2: They're one of the most heavily processed ingredients or products
Speaker 2: in supermarket and they don't add anything positive nutritionally. Now,
Speaker 2: for example, the one I choose, I choose a light
Speaker 2: variety because I think it's only about forty percent fat,
Speaker 2: so it's a lower option. But it's not to say
Speaker 2: it's good, and I do use it sparingly, and it's
Speaker 2: not something I proactively add or use in anything else
Speaker 2: other than maybe a bit of a spread on a
Speaker 2: toast occasionally.
Speaker 1: Now, when you.
Speaker 2: Look at butter, there is only one spreadable butter that
Speaker 2: is one hundred percent butter, and that is Mainland. So
Speaker 2: if you are committed to whole food eating and nutrition,
Speaker 2: and I happy to clude a.
Speaker 1: Little bit of butter.
Speaker 2: And I remember Raismary Stanton always saying she's still alive
Speaker 2: and well. But she was sort of the guru nutritionist
Speaker 2: of the seventies and eighties, and she always said that
Speaker 2: she refused to use margarine and she would enjoy her
Speaker 2: piece of toast each day with full butter. And I
Speaker 2: think that from a whole food perspective, there's nothing wrong
Speaker 2: with including a teaspoon, you know, really thin in the diet.
Speaker 1: Each day.
Speaker 2: You're adding a bit of saturated fat but not much else,
Speaker 2: and it certainly won't hurt you. But if you are
Speaker 2: buying lurpack and you think it's butter, you're being misled
Speaker 2: because Lurpac is also a blend. There's some butter, but
Speaker 2: there's also plenty of vegetable oil, which is why it's
Speaker 2: easy to spread so buying Lurpac doesn't guarantee you getting butter.
Speaker 2: Mainland is the only spreadable butter that is one hundred
Speaker 2: percent cream and butter. If you're committed to butter, your
Speaker 2: best to spend on that, and it is naturally leand
Speaker 2: more expensive because it's one hundred percent butter. Now, the
Speaker 2: other misleading thing out there, well not misleading, but controversial,
Speaker 2: I guess, is that there's several cholesterol lowering margarines on
Speaker 2: the market, and plant sterols, a molecule very similar in
Speaker 2: shape to cholesterol, and as such, when you consume two
Speaker 2: to three grams of it per day, has been shown
Speaker 2: to clinically reduce cholesterol by as much as ten percent.
Speaker 1: As a dietitian, I have never.
Speaker 2: Been comfortable recommending people add more process vegetable oil to
Speaker 2: the diet to get a ten percent reduction in cholesterol,
Speaker 2: because that's quite a lot. You've got to have I
Speaker 2: think two or three serves of the margarine a day,
Speaker 2: which is a lot. That means you're adding it to
Speaker 2: several pieces of bread fat you wouldn't otherwise add in.
Speaker 2: I can get ten percent reduction in cholesterol using oats,
Speaker 2: using whole grains using nuts and seeds, using more salmon,
Speaker 2: I don't need to add more process vegetable oil. But
Speaker 2: I think it's misleading because there's a lot of them
Speaker 2: out there, and obviously people do pick them up because
Speaker 2: they think it's good for them because it lowers cholesterol.
Speaker 2: But it won't work unless you have the set doses,
Speaker 2: and you can get plant sterols in hot milk, so
Speaker 2: use those. That's a much smarter way of doing it.
Speaker 2: So you know, I think that the preference you have
Speaker 2: for your spread is personal. If you like to include
Speaker 2: a bit of butter, absolutely, but make sure you're getting
Speaker 2: butter and not a blend, which you will still be
Speaker 2: getting if it's called buttery spread or low pac blend.
Speaker 1: Again, not one hundred percent butter. Yeah, and it's same
Speaker 1: there with you. I've never really recommended those plant style
Speaker 1: or margarines because a you're adding in more process vestible oils,
Speaker 1: but be also to get two to three grams of
Speaker 1: plant steryl. The dose is like over a tablespoon a day.
Speaker 1: I'm not going to actively add in more than a
Speaker 1: tablespoon of margarine into my client's diet because most of
Speaker 1: my clients with high cholesterol are actively trying to lose weight.
Speaker 1: Margarine is not filling. I'm not going to actively add
Speaker 1: in more than a tablespoon into their diet. It has
Speaker 1: to be daily and you have to have that higher
Speaker 1: amount to get the benefits of the plant styles. If
Speaker 1: you're just using a really thin spread, you're not getting
Speaker 1: the full benefits. It has to be more than that
Speaker 1: tablespoon to actively get in that two to three gram
Speaker 1: So I'm like you, I don't really recommend it. And
Speaker 1: what really spurred me to do that video was for
Speaker 1: many years we had olive oil. You know, growing up
Speaker 1: as a kid, I have olive oil spread in my fridge.
Speaker 1: It was just what my mum bought. She she just
Speaker 1: thought it was the healthiest spread. And then it wasn't
Speaker 1: until only a few years ago, really when Mia was born,
Speaker 1: because I never really use margarine so well, all through
Speaker 1: my twenties, even my early thirties, I had an olive
Speaker 1: oil spread in the fridge. I think I've even said
Speaker 1: very early in on the podcast, I used olive oil spread.
Speaker 1: That's what I've always used. And then one day I
Speaker 1: kind of went, you know what, I'm going to read
Speaker 1: the ingredients just because I think with Mia and all
Speaker 1: of her nut allergies. Like, I'm really hyper into reading
Speaker 1: the ingredient label. It's not that I don't read them,
Speaker 1: but sometimes when I'm busy, I just grab stuff. But
Speaker 1: now with her allergies, I need to make sure that
Speaker 1: nothing even has, you know, traces of nuts and that
Speaker 1: sort of thing in it. So I was reading the
Speaker 1: ingredients and I was thinking, oh, my goodness, like this
Speaker 1: olive oil spread's only got seventeen to nineteen percent olive oil.
Speaker 1: It's not even extra virgin olive oil. It's just olive oil,
Speaker 1: so you're not getting the full anti inflammatory benefits. And
Speaker 1: the rest of it is basically made up of sixty
Speaker 1: seventy percent blendedgetable oils. So I was like, this is
Speaker 1: a kind of a bit of a con. I was like,
Speaker 1: I'm buying this thinking that it's a better option, but
Speaker 1: it's not. And so in the last few years, we've
Speaker 1: swapped a mainland butter. Now is it a spreadable butter?
Speaker 1: Maybe maybe not. It is quite hard. But we don't
Speaker 1: really eat a lot of bread in my household. The
Speaker 1: girls eat a lot of toast, but we don't really
Speaker 1: eat bread. And I think it's because they're only still
Speaker 1: quite small. Like I've got a two year old and
Speaker 1: a one year old, they're quite small and just bread.
Speaker 1: From a chewing perspective, it can get a bit gluggy.
Speaker 1: It's a little bit of a choking risk when they're
Speaker 1: really little, and so we always do toasted. I've always
Speaker 1: just been told that toast was a little bit safer.
Speaker 1: They can handle in their mouth a little bit easier,
Speaker 1: So we use toasting because the toast is really hot
Speaker 1: when I'm spreading it. I think when I use the
Speaker 1: mainland butter, it spreads that a little bit easier. And
Speaker 1: I know we've mentioned it time and time again, but
Speaker 1: I can promise this is not sponsored at all. It
Speaker 1: is just the only real butter on the market that
Speaker 1: is one hundred percent just basically cream and a little
Speaker 1: bit of salt, and that is the way it should be.
Speaker 1: A lot of the different spreads, particularly the margarine ones
Speaker 1: on the market or the spreadable type butters, have a
Speaker 1: ton of ingredients. They're highly process If that's what you
Speaker 1: want to use, that's fine, but I think it comes
Speaker 1: down to how often you actually use it. And now
Speaker 1: with kids, and my kids did a lot of toasts,
Speaker 1: we probably have toast sixty seventy percent of the time
Speaker 1: for breakfast. We're not a huge cereal type family. We
Speaker 1: often don't have time to make eggs and stuff, so
Speaker 1: we do use toast with a lot of spreads. You know.
Speaker 1: We might do cottage cheese, we might do avocado, we
Speaker 1: might do nut butters, we might do actual butter. So
Speaker 1: I'm using a lot more butter these days than I
Speaker 1: ever previously was without kids, So I think because we
Speaker 1: are using that little bit more, still only a teaspoon
Speaker 1: or to a day, but it is sort of a
Speaker 1: regular thing each week that I am a little bit
Speaker 1: more concerned about the brand that I do buy, so
Speaker 1: it is that a little bit more expensive. The other
Speaker 1: alternative is to just buy a block of actual butter
Speaker 1: like you would, you know, the butter you buy when
Speaker 1: you put it into a cake or something that but
Speaker 1: you just need to let that sit on the bench
Speaker 1: for a little bit to soften. So it's actually a
Speaker 1: little bit spreadible. But from a budget perspective and in
Speaker 1: a whole food ingredient perspective, that probably is the best one.
Speaker 1: But I do sort of like the mainland one because
Speaker 1: you know, it does come into tubet doesn't kind of
Speaker 1: get messy everywhere. You don't really need to leave it out.
Speaker 1: It is fairly spreadable. That's my opinion. Some people might
Speaker 1: have another opinion, but that's sort of what prompted me
Speaker 1: to do that video on Instagram in the first place.
Speaker 1: And if you're not following me on Instagram, feel free
Speaker 1: to follow away. The fitness dietitian Susie's page is very simple.
Speaker 1: Susie Borrol, Dietitian. I probably should have just written lean
Speaker 1: Ward Nutrition, but I didn't. I went with the Fitness
Speaker 1: Dietitian ten years ago, and I'm sort of too far
Speaker 1: in to change my name now, Susie.
Speaker 2: Ah, there's so many things I could say here, I'm
Speaker 2: just not even going to respond to it, so I'll
Speaker 2: just leave that with you. But yes, so time to
Speaker 2: have a look at your spread and see actually how
Speaker 2: much good stuff is in it. So flip those babies
Speaker 2: over and have a look.
Speaker 1: All right, Well, we are going to be talking about
Speaker 1: a very interesting piece of dried fruit, which is actually
Speaker 1: a dried plum, which a lot of people don't realize,
Speaker 1: but it is prudence. And there was a very interesting
Speaker 1: I think it was a video on TikTok that originated.
Speaker 1: Then there was some stories written up in the media
Speaker 1: and this doctor was basically saying that there's one thing
Speaker 1: he recommends for bone health and osteoporosis, and it's not
Speaker 1: dairy and not calcium. Side note, Darien, calcium absolutely fine fosteroporosis.
Speaker 1: We wanted it's really important, particularly after the age of fifty.
Speaker 1: But he was saying his video this one thing he
Speaker 1: generally recommends really really surprises people. And the funny thing
Speaker 1: was that was prunes. And originally Susie and I were
Speaker 1: like prunes, like what, like, is he being serious? His
Speaker 1: videos had over one hundred thousand views, and when you
Speaker 1: actually dive a little bit deeper into the research, doctor
Speaker 1: Dinger was really onto something. His name was doctor Peter Dinger.
Speaker 1: He put up a video and he went, if you've
Speaker 1: got issues with bone mineral density, eat some prunes. What
Speaker 1: did you say? His name was doctor Dinger, Dr Peter Dinger.
Speaker 1: Should I pronounce that right? Dinger? Is that really? Oh? Yeah,
Speaker 1: I didn't make it up. That's his name, Doctor Peter Dinger.
Speaker 1: Maybe he says a Dinger like Ginger didn't Ginger. Apologies,
Speaker 1: doctor Dr Peter. We'll call him doctor Peter Peter. That's
Speaker 1: safer I feel. Dr Peter recommends prunes. So there's actually
Speaker 1: some research in Harvard Health that a grease with doctor
Speaker 1: Peter that prunes are really good for bone mineral density.
Speaker 1: So there was a study published back in October twenty
Speaker 1: twenty two, which is still quite relevant. The world of
Speaker 1: nutrition science moves very slowly, so a study that's t
Speaker 1: onently two years old is still quite relevant in the
Speaker 1: American Journal Clinical Nutrition that found that eating five to
Speaker 1: six prunes a day, so it's not insignificant, you'd have
Speaker 1: to quite like them helped women past menopause age to
Speaker 1: preserve bone mineral density in their hips, which also translated
Speaker 1: to fewer bone breaks. So that's a really really good study.
Speaker 1: And then the research also tracked down two hundred and
Speaker 1: thirty five older women and followed them for a year,
Speaker 1: and it showed that a daily handful of prunes lowered
Speaker 1: inflammatory chemicals that contributed to bone breakdown. So it saw
Speaker 1: two hundred and thirty five older women observed for a year,
Speaker 1: and the research basically suggested that lowered inflammatory chemicals that
Speaker 1: cause bone degradation. Now, when we looked a little bit
Speaker 1: more into the research or the nutrition behind this suzi.
Speaker 1: No one's saying exactly why, but it's believed to be
Speaker 1: because prunes are quite high in vitamin K. Now, we
Speaker 1: know that vitamin K, like vitamin D and calcium, plays
Speaker 1: an important role in bone health. So an higher risk
Speaker 1: of vitamin K can help to preserve bone function. And
Speaker 1: we do know that low intakes of vitamin K can
Speaker 1: actually increase your risk of fractures and lower your bone
Speaker 1: mineral density. Now, prunes are also good from a potassium perspective,
Speaker 1: they're good from a fiver of perspective. You know, routinely
Speaker 1: they offer people prunes in hospital if they're a little
Speaker 1: bit constipated or they've just come out of surgery to
Speaker 1: get those bowels going. So prunes are a little bit
Speaker 1: of a super food in themselves. But I must say
Speaker 1: I've never heard them recommended for osteoporosis risk. So if
Speaker 1: you ask someone that is at risk or has a
Speaker 1: lower bone real density, or has had recurrent fractures, or
Speaker 1: you know that you've got a family history of osteoporosis,
Speaker 1: you don't have dairy, you don't have calcium. We have
Speaker 1: talked about natural ways to increase the calcium in your diet.
Speaker 1: But I think it's really important to be putting a
Speaker 1: handful of prunes into your diet as well. But if
Speaker 1: you have a little bit of senseive tummy, I would
Speaker 1: potentially just increase them slowly. I think if you go
Speaker 1: from having no prunes to five or six a day,
Speaker 1: it may backfire on you come, you know, sliding out
Speaker 1: the other end.
Speaker 2: So first of all, when you said to me that
Speaker 2: prunes were dried plums, it did take a second, like,
Speaker 2: I don't know if I would have got to that.
Speaker 1: I agree.
Speaker 2: We don't often think of it in that context. It
Speaker 2: is coming up into stonefruit season, which is so good
Speaker 2: for us nutritionally. I in all how many years have
Speaker 2: I been a dietitian too many, I have never heard
Speaker 2: of the relationship between prunes and bone health. So I
Speaker 2: thought this was fantastic, particularly given that there's a plenty
Speaker 2: of women who are forty to fifty worried about bone
Speaker 2: health and they don't like or consume dairy. So I think, yeah,
Speaker 2: I loved it. I just thought it was something we
Speaker 2: hadn't heard of before. And we love to bring you
Speaker 2: that latest research on the nutrition couch. So your gut
Speaker 2: will be happy, and your bones if you have a
Speaker 2: few more prunes going in lands. So that's good, isn't
Speaker 2: it all?
Speaker 1: Right?
Speaker 2: Well, moving on to our product review of the week,
Speaker 2: and this is act that came to us in an
Speaker 2: interesting way because we often sort of dork out the
Speaker 2: supermarket shelves and send each other images of foods that
Speaker 2: we think could be good to review or or certainly
Speaker 2: we get ideas and suggestions from our Instagram audience. So
Speaker 2: always contact us with product questions because you might see
Speaker 2: things we haven't seen. But I think, is this a
Speaker 2: dietician who sent us this?
Speaker 1: No, no, no, no, it was It was just a lovely
Speaker 1: lady who said, hey, a listener, A listener exactly. Yeah, yeah,
Speaker 1: And she said to.
Speaker 2: Us, hey, I've got this company with my husband who
Speaker 2: is making tuna in Australia and it's Australian tuna, which
Speaker 2: if all our tuna eat us out there, well no,
Speaker 2: it's really difficult to get.
Speaker 1: If any Australian tuna, well there's none. This is the
Speaker 1: only brand that is Australian tuna. Yes, so this is.
Speaker 2: Called the brand is called Walker's Tuna and it is
Speaker 2: about to be released into Woolworths by the time we
Speaker 2: go to air will be available. And it's the first
Speaker 2: Raelian albacore tuna that is also preserved in extra virgin
Speaker 2: olive oil and Leanne and I just had our tails
Speaker 2: wagging as dieticians because we just thought this sounded fantastic,
Speaker 2: because we also knew that well at the time that
Speaker 2: we couldn't get astray in tuna. But second, it's so
Speaker 2: rare to have it preserved in extra version olive oil.
Speaker 2: And I'll often have clients talk to me and say, look,
Speaker 2: I really hate tuna in spring water. Can I get
Speaker 2: the one in oil? And I'll say yes, but drain
Speaker 2: it because it's not always the best quality oil. Whereas
Speaker 2: this is in a little pouch, in a beautiful black pouch,
Speaker 2: and it's in partnership with Nil Perry. It's got fifteen
Speaker 2: grams of protein per serve, it's a seventy gram pouch
Speaker 2: and nutritionally just one hundred percent clean. So it's when
Speaker 2: I say clean, it means a very no additives or
Speaker 2: unnecessary things on the ingredient list. So eighty seven percent fish,
Speaker 2: which is line caught alba called tuna, extra virgin olive
Speaker 2: oil and some salt. So as clean as clean can
Speaker 2: be nutritionally very rich naturally fifteen grams of protein perserve
Speaker 2: ten grams are fat, but a significant proportion of that
Speaker 2: is coming from good fats, and two twenty milligrams of
Speaker 2: sodium is actually pretty low for a I preserve fish.
Speaker 2: So it's a big thumbs up from Leanna and I
Speaker 2: because yeah, we love to support Australian companies and this
Speaker 2: is the first Australian tuna available in Australian supermarket, so
Speaker 2: support them and for you're a tuna eater, great for
Speaker 2: your crackers or your salads coming into summer. And yeah,
Speaker 2: big dumbs up from us, Yes sah.
Speaker 1: Yeah, I like it. I do like it, and I
Speaker 1: love that it's Australian. You know where we can we
Speaker 1: want to support Australian companies. This is not sponsored at all. Granted,
Speaker 1: the Lovely Listener did send us a couple of samples
Speaker 1: for us to try. We've tried it, it's wonderful, but
Speaker 1: it is not a sponsored segment by any means. We
Speaker 1: just wanted to show cararies a great Australian product because
Speaker 1: we feel like our listeners would benefit from it, and
Speaker 1: we know how easy and portable tune it is. It's
Speaker 1: very affordable as well from a just a quick protein source.
Speaker 1: But given that the pack is about fifteen point five
Speaker 1: grams of protein per serving, I would want my ladies,
Speaker 1: whether or not they're trying to actively achieve fat loss.
Speaker 1: I think most women should be aiming for at least
Speaker 1: twenty grams of protein in a meal. So I would
Speaker 1: be putting this patch of tuning into a couple of
Speaker 1: slices of really nice dense grainy bread, because a really
Speaker 1: nice dense grainy bread will give you five, six, even
Speaker 1: eight grams of protein as well, that coupled together will
Speaker 1: boost you over that twenty grams. If I was using
Speaker 1: in a salad, I would like to see but if
Speaker 1: cottage cheese or fetter or something in there again to
Speaker 1: boost up the protein, if not a handful of legumes
Speaker 1: getting some fire, or getting some carbs getting some protein.
Speaker 1: So I would be using this with more than just
Speaker 1: a big leafy salad. I would be adding some things
Speaker 1: to it to boost up that overall protein intake of
Speaker 1: a meal as well. But yeah, big thumbs up for me.
Speaker 1: Can't fault it. I think it's a wonderful addition, and
Speaker 1: the fact that it's going to be available and wool
Speaker 1: worse is just great. It makes it really accessible for
Speaker 1: a lot of Australians as well.
Speaker 2: True, and I've had a look. It's actually seems to
Speaker 2: be available in a number of Harris Farms, So if
Speaker 2: you have Harris Farm in your area, that's always a
Speaker 2: great place to find sort of more boutique products. I'm
Speaker 2: just trying to find a price on it, because that
Speaker 2: is obviously a heavy influencer. I would say it's probably
Speaker 2: going to be more expensive than imported tuna. I've seen
Speaker 2: one five ninety five in a boutique, so I'd assume
Speaker 2: it's a little bit cheaper in grocery. So we'll keep
Speaker 2: you posted on that. But yeah, sometimes you do have
Speaker 2: to pay a little bit more frustrating products. But if
Speaker 2: where your fici's sauce is important to you, then you
Speaker 2: have some more discretionary budget for things like good quality seafood.
Speaker 2: It's a big thumbs up from Leanna and I absolutely
Speaker 2: all right.
Speaker 1: And then following on to our listener question of the week, Susie,
Speaker 1: I will take hold of this one because I've got
Speaker 1: some strong opinions on it. The question is should you
Speaker 1: regularly be having a colon cleanse? So if you want
Speaker 1: to not listen to podcasts right now, the answer is no,
Speaker 1: absolutely not. I'm a hard no, but I will explain
Speaker 1: why for those people who would like to continue listening.
Speaker 1: So basically, coalon cleansers have evolved from I don't know,
Speaker 1: this ancient theory that the body like poisons itself by
Speaker 1: retaining waste products. Essentially, that's completely false. The body will
Speaker 1: remove all of its waste perks, the fecal waste of
Speaker 1: fecal matter, and so we do not need to coal
Speaker 1: and cleanse. There is zero scientific evidence, zero scientific evidence
Speaker 1: to back up the theory that the body needs regular
Speaker 1: coalon cleanses. What's more like, our digestive system actually gets
Speaker 1: rid of its own waste material and bacteria. That is
Speaker 1: a natural process that the body does. It doesn't matter
Speaker 1: if you've got a little bit of an intol bow,
Speaker 1: if you're constipated, like the body will get rid of
Speaker 1: the waste itself. It is far better and far safer
Speaker 1: if through the diet you were doing higher fiber, more
Speaker 1: movement will water to get things moving through properly. We
Speaker 1: don't just want to get a colon cleanse to excrete everything.
Speaker 1: It can actually be incredibly dangerous because, for one, I've
Speaker 1: heard stories of people, you know, perforating the bow, putting
Speaker 1: all sorts of things up there, like coffee, different types
Speaker 1: of nutrients, just things that probably should not go directly
Speaker 1: into the colon. And also side notes, these people aren't
Speaker 1: medical doctors. A lot of them are in air quotes,
Speaker 1: a therapists of some such conducting these colon cleanses. They
Speaker 1: are not medically trained professionals. I'm an absolute hard know
Speaker 1: and colon cleanses. I don't care what people say to
Speaker 1: try and convince me. I am a hard, hard nun
Speaker 1: on them. And I have talked to a lot of doctors,
Speaker 1: a lot of gastro entrologists. They've seen a lot of
Speaker 1: horror stories from these things. It can actually upset the
Speaker 1: diversity of the gut microbiome as well. We just should
Speaker 1: not be putting things up in the colon and trying
Speaker 1: to cleanse when the body has an in built cleansing system.
Speaker 1: It's better that we work on the foods and drinks
Speaker 1: that we're putting in rather than trying to artificially inject
Speaker 1: other things up the other way. So I'm a strong
Speaker 1: opinion on this one. It's a hard nun on the
Speaker 1: nutrition count. I do not believe anybody needs a colon
Speaker 1: cleanse if you have issues with your digestion, if you
Speaker 1: have issues with intolerances. I have a team of Nicetritians
Speaker 1: that specialize in this. We see clients all around the world.
Speaker 1: Head to leand Ward Nutrition the virtual clinic online. Just
Speaker 1: google land Ward Nutrition Virtual Clinic. You can see one
Speaker 1: of my teams and we will help you from a
Speaker 1: nutrition and a lifestyle perspective. We should not be getting
Speaker 1: colon cleanses. They can actually be quite dangerous. Do you
Speaker 1: have anything to add, Susie to my rant?
Speaker 2: I think the best colon cleans is either a big
Speaker 2: bowl of all bran or a nice rich veggie soup.
Speaker 1: Natural clean, natural.
Speaker 2: Can't go wrong with that, and it's a lot cheaper
Speaker 2: than a colon cleans Like the other thing with these
Speaker 2: interventions is they're so expensive.
Speaker 1: They're not cheaper. Yeah, Like, I just I'm too tight
Speaker 1: to be paying for that. Does I said?
Speaker 2: It'll cost you a lot less to buy some all
Speaker 2: brand and that's the best thing for your gut if
Speaker 2: you can tolerate it.
Speaker 1: So yeah, I'm with you.
Speaker 2: I always think it's like when people talk about getting
Speaker 2: life a suction if you're fat, right, so you think, right, oh, well,
Speaker 2: i've got this stomach fat, I'll just have it sucked out.
Speaker 1: Now.
Speaker 2: It doesn't work like that in the body because when
Speaker 2: you suck out fat, the skin heals so badly because
Speaker 2: it's lost. It's like structure, and it's just not how
Speaker 2: the body's meant to function. Like you've got to burn
Speaker 2: fat off. You can't just suck it out. And it's
Speaker 2: the same as the colon cleans it just doesn't work
Speaker 2: like that. You can't just stick some water into turchion
Speaker 2: up there and give it a wash.
Speaker 1: Like it's just not how things work. So one hundred percent.
Speaker 2: But I again, it's like juice cleanses or that people
Speaker 2: get them all the time. So I think, save your money,
Speaker 2: and there's much more natural ways to preserve the body.
Speaker 2: The body is the ultimate machine. We will never replicate
Speaker 2: what it achieves on its own, and we're best to
Speaker 2: work in with it rather than think we know better.
Speaker 1: One hundred percent. We have fully functioning most of us
Speaker 1: hopefully have fully functioning livers and kidneys, and that does
Speaker 1: all of the cleansing that the body actually needs. And
Speaker 1: even if you've had, you know, a big holiday, you've
Speaker 1: had a heavy few weeks of eating, it's absolutely okay.
Speaker 1: Just getting back to more balanced eating, including more fruits
Speaker 1: and vegetables, more fiber, more whole grains, more lean proteins,
Speaker 1: just essentially getting back on track with your nutrition is
Speaker 1: the only cleanse you actually need. You don't need to
Speaker 1: be artificially putting anything up the backside or actually putting
Speaker 1: any sort of cleanse down drinking wise or anything. Just
Speaker 1: get back to good foundation or healthy eating and that's
Speaker 1: the only cleanse that the body actually needs.
Speaker 2: One percent.
Speaker 1: Well, that brings us to the end of the nutrition
Speaker 1: catch for another week. Thank you so much for your
Speaker 1: support at our new range of products Designed by Dietitians
Speaker 1: dot com. We have some really really exciting products coming
Speaker 1: to market very very soon, we hope in late December,
Speaker 1: if not early January. We're so excited to bring you that.
Speaker 1: But head to Designed by Editions dot com to check
Speaker 1: out our products, and don't forget our new book, Reset
Speaker 1: and Nourish Bird is out in the full book format,
Speaker 1: but also in the audible version as well. If you
Speaker 1: haven't heard of it, or if you want to jump
Speaker 1: online and get some Christmas stocking fillers for your loved ones,
Speaker 1: check out Reset and nourish Berm. Thank you so much
Speaker 1: for your support and we would catch you in next
Speaker 1: week's podcast. Have a great week.