1 00:00:01,440 --> 00:00:03,880 Speaker 1: Do you plan your food for the weekend. Maybe there's 2 00:00:03,880 --> 00:00:06,880 Speaker 1: a night you usually get takeaway, or maybe, like many 3 00:00:06,920 --> 00:00:09,320 Speaker 1: of our clients, you find that keeping your diet on 4 00:00:09,400 --> 00:00:12,400 Speaker 1: track during the week isn't the issue, but the weekends 5 00:00:12,400 --> 00:00:14,480 Speaker 1: are a bit of a free for all and is 6 00:00:14,520 --> 00:00:17,560 Speaker 1: often undoing all of your diet and exercise hard work 7 00:00:17,680 --> 00:00:20,360 Speaker 1: from the week that was On today's episode of The 8 00:00:20,440 --> 00:00:23,799 Speaker 1: Nutrition Couch, we deep dive wee care nutrition and share 9 00:00:23,840 --> 00:00:26,599 Speaker 1: our best tips on how to enjoy the many foods 10 00:00:26,600 --> 00:00:31,240 Speaker 1: are typical weekend offers without derailing your diet completely. Hi, 11 00:00:31,360 --> 00:00:34,360 Speaker 1: I'm Leanne Ward and I'm Cusyburrow, and together we bring 12 00:00:34,360 --> 00:00:37,080 Speaker 1: you The Nutrition Couch, the weekly podcast that keeps you 13 00:00:37,159 --> 00:00:39,159 Speaker 1: up to date on everything that you need to know 14 00:00:39,320 --> 00:00:42,240 Speaker 1: in the world of nutrition, as well as all things 15 00:00:42,280 --> 00:00:44,840 Speaker 1: weekend to eating. We have some new data that looks 16 00:00:44,880 --> 00:00:48,479 Speaker 1: at dietary magnesium and dementia risk. We've also found a 17 00:00:48,520 --> 00:00:51,760 Speaker 1: new alternative to process meat as a sandwich filler. And 18 00:00:51,800 --> 00:00:55,080 Speaker 1: our listener question is all about water, but not the 19 00:00:55,120 --> 00:00:58,520 Speaker 1: type of water you're thinking about. But Dickick is up today, Susie. 20 00:00:58,520 --> 00:01:01,960 Speaker 1: We found a great new study on magnesium and dementia 21 00:01:02,360 --> 00:01:05,440 Speaker 1: and I do have Alzheimer's and dementia in my family 22 00:01:05,440 --> 00:01:08,680 Speaker 1: on both sides, lucky me. So whenever something comes through 23 00:01:08,800 --> 00:01:11,600 Speaker 1: about dementia, you know, my little ears per cup and 24 00:01:11,640 --> 00:01:13,880 Speaker 1: I always think, if I can do something and it's 25 00:01:13,880 --> 00:01:16,320 Speaker 1: pretty damn simple, I'm going to do that to help 26 00:01:16,360 --> 00:01:18,400 Speaker 1: reduce my risk because I've got it on both sides 27 00:01:18,400 --> 00:01:20,920 Speaker 1: of the family. Both of my grandparents on either side 28 00:01:21,040 --> 00:01:25,440 Speaker 1: I passed away from basically complications related to Alzheimer's or dementia. 29 00:01:25,520 --> 00:01:27,759 Speaker 1: And so whenever I see some new research come through, 30 00:01:27,800 --> 00:01:31,440 Speaker 1: it always, yeah, it always piques my interests. So basically, 31 00:01:31,480 --> 00:01:33,600 Speaker 1: this was a new study from a ANDU, which the 32 00:01:33,600 --> 00:01:37,760 Speaker 1: Australian National University, and it was showing that more magnesium 33 00:01:37,800 --> 00:01:40,960 Speaker 1: in our diet can essentially potentially lead to better brain 34 00:01:41,040 --> 00:01:44,319 Speaker 1: health as we age. So the scientists they were from 35 00:01:44,480 --> 00:01:48,400 Speaker 1: the Neuroimaging and Brain Lab at a ANDU and it's 36 00:01:48,400 --> 00:01:51,000 Speaker 1: in pretty fascinating research. And I think we're going to 37 00:01:51,040 --> 00:01:55,320 Speaker 1: see more and more, particularly around magnesium, because I really 38 00:01:55,320 --> 00:01:58,760 Speaker 1: think that twenty twenty four, the supplement of the you know, 39 00:01:58,800 --> 00:02:01,160 Speaker 1: the BANG supplement was created. You know, we all love it. 40 00:02:01,200 --> 00:02:03,760 Speaker 1: There's so much new research and data. I really think 41 00:02:03,760 --> 00:02:06,760 Speaker 1: in twenty twenty five magnesiums having its moment. I really do, 42 00:02:06,840 --> 00:02:08,920 Speaker 1: and I said to you, you know, many months ago, 43 00:02:09,320 --> 00:02:11,280 Speaker 1: I love magnesium. I'm obsessed and I think a lot 44 00:02:11,280 --> 00:02:12,880 Speaker 1: of people are as well. And it's getting a lot 45 00:02:12,919 --> 00:02:15,320 Speaker 1: more funding, which is really exciting as well as through 46 00:02:15,320 --> 00:02:19,240 Speaker 1: the research. So in this study, basically what they looked 47 00:02:19,240 --> 00:02:23,680 Speaker 1: at was they followed six thousand cognitively healthy participants. It 48 00:02:23,760 --> 00:02:26,280 Speaker 1: was in the United Kingdom, and those people were aged 49 00:02:26,320 --> 00:02:30,480 Speaker 1: between forty to seventy three. And they found that of 50 00:02:30,520 --> 00:02:34,280 Speaker 1: those participants, those who consumed more than five hundred and 51 00:02:34,280 --> 00:02:38,200 Speaker 1: fifty milligrams of magnesium each day had a brain age 52 00:02:38,240 --> 00:02:41,880 Speaker 1: approximately one year younger by the time they reached fifty five. 53 00:02:42,280 --> 00:02:45,480 Speaker 1: Now this is significant because basically what we want from 54 00:02:45,480 --> 00:02:48,320 Speaker 1: magnesium intake for most healthy people is about three hundred 55 00:02:48,360 --> 00:02:51,080 Speaker 1: and fifty milligrams a day. I generally say if somebody 56 00:02:51,160 --> 00:02:53,560 Speaker 1: is highly active, they have a really stressful job, or 57 00:02:53,560 --> 00:02:56,440 Speaker 1: they're not really sleeping that well, you should increase your magnesium. 58 00:02:56,520 --> 00:02:59,399 Speaker 1: So this was interesting because it didn't really look at 59 00:02:59,560 --> 00:03:01,800 Speaker 1: digestive of health. It didn't really look at sleeper, didn't 60 00:03:01,800 --> 00:03:03,639 Speaker 1: really look at muscles, and that's what a lot of 61 00:03:03,680 --> 00:03:07,400 Speaker 1: people supplement with magnesium for those top three reasons I 62 00:03:07,480 --> 00:03:09,920 Speaker 1: find in my clients. So this is something that really 63 00:03:09,960 --> 00:03:13,040 Speaker 1: did focus on brain health and dementia risks. So I 64 00:03:13,080 --> 00:03:16,280 Speaker 1: think it was really really interesting because the research essentially 65 00:03:16,320 --> 00:03:18,960 Speaker 1: showed that if you can increase your intake of magnesium 66 00:03:19,080 --> 00:03:22,920 Speaker 1: rich foods, and we're talking things like spinach, nuts and seeds, 67 00:03:23,120 --> 00:03:26,600 Speaker 1: legumes and whole grains, which we know is a good quality, 68 00:03:26,639 --> 00:03:29,880 Speaker 1: healthy diet, and I'd say probably ninety to ninety five 69 00:03:29,880 --> 00:03:32,480 Speaker 1: percent of people do not eat anywhere near enough of 70 00:03:32,560 --> 00:03:35,440 Speaker 1: those foods, so it's essentially just eating more of a 71 00:03:35,480 --> 00:03:38,720 Speaker 1: really well balanced diet. This can actually help to reduce 72 00:03:38,800 --> 00:03:42,280 Speaker 1: the risk of dementia, which is actually the second leading 73 00:03:42,320 --> 00:03:45,640 Speaker 1: cause of death in Australia and it's the seventh biggest 74 00:03:45,720 --> 00:03:49,000 Speaker 1: killer globally. So it puts a huge strain on, you know, 75 00:03:49,040 --> 00:03:51,880 Speaker 1: the health system, and even from like a social perspective 76 00:03:51,880 --> 00:03:54,560 Speaker 1: as well. If anyone's ever had a family member with dementia, 77 00:03:54,680 --> 00:03:57,200 Speaker 1: you know that it's a lot. It's a lot, and 78 00:03:57,280 --> 00:03:59,040 Speaker 1: so I think that if there's anything that we can do, 79 00:03:59,120 --> 00:04:01,960 Speaker 1: particularly from a young longer age, to help that, I 80 00:04:02,000 --> 00:04:04,760 Speaker 1: think that it's really really powerful. What do you think 81 00:04:05,040 --> 00:04:08,280 Speaker 1: do you know anyone in dementia or any family history yourself. 82 00:04:08,680 --> 00:04:11,040 Speaker 2: I think it's just on everyone's mind because even if 83 00:04:11,080 --> 00:04:13,360 Speaker 2: it's not in your direct family, which I'm lucky to 84 00:04:13,480 --> 00:04:16,760 Speaker 2: date has not come, but it's so wides spreading with 85 00:04:16,839 --> 00:04:20,000 Speaker 2: an aging population, it is on everyone's mind, particularly if 86 00:04:20,000 --> 00:04:22,359 Speaker 2: they're caring for aging parents. What can we do to 87 00:04:22,400 --> 00:04:25,880 Speaker 2: preserve brain function? Because there's no good being alive if 88 00:04:25,880 --> 00:04:28,240 Speaker 2: your brain's not working very well. So I've just had 89 00:04:28,240 --> 00:04:30,960 Speaker 2: a lukily and because the recommended intake it's four twenty 90 00:04:31,000 --> 00:04:33,360 Speaker 2: milligrams a day for men and three twenty for women, 91 00:04:33,640 --> 00:04:36,680 Speaker 2: but the average intake in Australia is far short of that. 92 00:04:36,800 --> 00:04:39,040 Speaker 2: So men on average and they're only getting three hundred 93 00:04:39,080 --> 00:04:41,360 Speaker 2: and forty milligrams, so about one hundred less than they 94 00:04:41,360 --> 00:04:43,760 Speaker 2: need in two hundred less than this recommended dose for 95 00:04:43,839 --> 00:04:45,680 Speaker 2: brain health, and women half as much. 96 00:04:45,720 --> 00:04:47,160 Speaker 3: They're only getting two hundred and fifty. 97 00:04:47,240 --> 00:04:49,440 Speaker 2: So it's one of those nutrients that if you put 98 00:04:49,440 --> 00:04:51,320 Speaker 2: anything up on magnesium it goes crazy. 99 00:04:51,360 --> 00:04:52,839 Speaker 3: And nutrition is funny. 100 00:04:52,839 --> 00:04:54,800 Speaker 2: It doesn't always if I put something up, say about 101 00:04:54,839 --> 00:04:57,320 Speaker 2: a Mega three, people could give or leave it sometimes, 102 00:04:57,560 --> 00:05:00,440 Speaker 2: but magnesium for some reason has got a very positiveciation. 103 00:05:00,560 --> 00:05:02,480 Speaker 3: Everyone loves it, So yeah. 104 00:05:02,279 --> 00:05:04,279 Speaker 2: I think it's just fascinating, and I think we should 105 00:05:04,279 --> 00:05:06,080 Speaker 2: say the reason that we don't get enough is that 106 00:05:06,120 --> 00:05:08,640 Speaker 2: it is in sort of foods that can easily be 107 00:05:08,760 --> 00:05:11,520 Speaker 2: skipped in busy diets because it's really in whole grains, 108 00:05:12,000 --> 00:05:14,640 Speaker 2: in nuts and seeds, in leafy greens. Now, unless you're 109 00:05:14,680 --> 00:05:17,800 Speaker 2: proactively having a whole grain cereal or bread, So if 110 00:05:17,800 --> 00:05:20,239 Speaker 2: you're out and eating cafe food, you're probably not getting 111 00:05:20,240 --> 00:05:23,240 Speaker 2: whole grain leafy greens. It's a concerted effort to get 112 00:05:23,279 --> 00:05:25,680 Speaker 2: a couple of serves of those every day, and if 113 00:05:25,720 --> 00:05:27,679 Speaker 2: you don't routinely have nuts and seeds in your diet, 114 00:05:27,760 --> 00:05:29,760 Speaker 2: that is why you're not getting it. So certainly, I 115 00:05:29,760 --> 00:05:32,920 Speaker 2: think it is an easy nutrient to bump up. Our 116 00:05:32,960 --> 00:05:35,720 Speaker 2: whole health and digestive health will benefit from eating more 117 00:05:35,720 --> 00:05:38,719 Speaker 2: of those foods in general, and as we're seeing increasing 118 00:05:38,720 --> 00:05:42,400 Speaker 2: supplementation is proving to be a viable option for people 119 00:05:42,440 --> 00:05:44,120 Speaker 2: to just give them a little bump up, and it 120 00:05:44,160 --> 00:05:47,120 Speaker 2: may aid sleep and digestion as well. So yeah, I 121 00:05:47,160 --> 00:05:48,719 Speaker 2: thought this was a fantastic study. 122 00:05:48,720 --> 00:05:49,280 Speaker 3: I actually love it. 123 00:05:49,320 --> 00:05:51,760 Speaker 2: I'm going to cover it on my radio interview next week, 124 00:05:51,800 --> 00:05:54,480 Speaker 2: because I think when we're given those specific amounts to 125 00:05:54,520 --> 00:05:56,640 Speaker 2: aim for, it's very helpful for people to do that. 126 00:05:56,760 --> 00:05:58,200 Speaker 3: So, yeah, great find I loved it. 127 00:05:58,560 --> 00:06:00,240 Speaker 1: Yeah, And I also just had a quick look, like 128 00:06:00,279 --> 00:06:02,600 Speaker 1: you at some of the research and it's actually expected 129 00:06:02,640 --> 00:06:06,599 Speaker 1: that people worldwide who would be diagnosed with dementia is 130 00:06:06,680 --> 00:06:10,880 Speaker 1: expected to double from fifty seven million to more than 131 00:06:10,880 --> 00:06:14,359 Speaker 1: one hundred and fifty million by twenty fifty. So this 132 00:06:14,480 --> 00:06:17,320 Speaker 1: is going to place an even greater strain on an 133 00:06:17,320 --> 00:06:21,080 Speaker 1: already strained healthcare system, social services, and even just the 134 00:06:21,120 --> 00:06:25,160 Speaker 1: global economy. And to date, there is no cure for dementia. 135 00:06:25,160 --> 00:06:27,039 Speaker 1: There has been a ton of research from like a 136 00:06:27,040 --> 00:06:30,560 Speaker 1: pharmacological perspective, but they've all been unsuccessful so far. There's 137 00:06:30,600 --> 00:06:33,040 Speaker 1: no cure for dementia. So if there's something that we 138 00:06:33,120 --> 00:06:35,640 Speaker 1: can do in our twenties, in our thirties, in our 139 00:06:35,680 --> 00:06:40,479 Speaker 1: forties that potentially could help prevent dementia, we should all 140 00:06:40,480 --> 00:06:43,360 Speaker 1: be doing it now. And researchers are really saying that 141 00:06:43,400 --> 00:06:45,840 Speaker 1: a higher intake of magnesium in our diet from a 142 00:06:45,880 --> 00:06:50,640 Speaker 1: younger age may help to safeguard us from these neurodegenitive diseases, 143 00:06:50,640 --> 00:06:53,479 Speaker 1: and some of this cognitive decline even by the time 144 00:06:53,520 --> 00:06:56,280 Speaker 1: we reach our forties. So it was interesting that the 145 00:06:56,320 --> 00:06:59,640 Speaker 1: researchers in the study did also call out that magnesium 146 00:06:59,760 --> 00:07:03,520 Speaker 1: has an even more beneficial effect post metopausal so it 147 00:07:03,640 --> 00:07:06,680 Speaker 1: said both men and women, but obviously post metopause is 148 00:07:06,839 --> 00:07:09,520 Speaker 1: in women. They think that magnesium appears to have an 149 00:07:09,560 --> 00:07:12,640 Speaker 1: even greater benefit from a cognitive perspective, and it may 150 00:07:12,680 --> 00:07:15,880 Speaker 1: be due to the anti inflammatory effects that magnesium provides 151 00:07:15,920 --> 00:07:19,280 Speaker 1: in the body. So if you're fifty plus, listen up. 152 00:07:19,400 --> 00:07:21,760 Speaker 1: But I think that we should all be doing this, 153 00:07:21,920 --> 00:07:25,239 Speaker 1: Like magnesium is found in such great amounts of healthy foods. 154 00:07:25,440 --> 00:07:27,640 Speaker 1: None of my clients eat enough nuts and seas, none 155 00:07:27,640 --> 00:07:29,800 Speaker 1: of my clients eat enough leafy greens, none of my 156 00:07:29,840 --> 00:07:32,800 Speaker 1: clients eat enough legumes and beans. I struggle to get 157 00:07:32,800 --> 00:07:35,080 Speaker 1: even one serve of legumes and beans, and most of 158 00:07:35,120 --> 00:07:37,680 Speaker 1: my clients diets each week. Susie, So I think that 159 00:07:37,800 --> 00:07:41,160 Speaker 1: if there's something that we can do, and it's pretty simple, 160 00:07:41,240 --> 00:07:44,120 Speaker 1: we should all really take notes. And if you need 161 00:07:44,160 --> 00:07:47,120 Speaker 1: to supplement with magnesium, you absolutely can. And there's a 162 00:07:47,120 --> 00:07:49,760 Speaker 1: reason that Susie and I have recently released a triple 163 00:07:50,200 --> 00:07:54,240 Speaker 1: bioavailable form of magnesium and a delicious cranberry lemonade flavor 164 00:07:54,320 --> 00:07:57,400 Speaker 1: under our design by Dietisian Supplement brand, because we know 165 00:07:57,520 --> 00:08:00,400 Speaker 1: that people do not eat enough magnesium, know that there 166 00:08:00,400 --> 00:08:02,560 Speaker 1: are huge health benefits, We know that there's more and 167 00:08:02,600 --> 00:08:05,679 Speaker 1: more research coming through showing that people just simply aren't 168 00:08:05,680 --> 00:08:08,600 Speaker 1: getting enough. And so if you are really struggling to 169 00:08:08,640 --> 00:08:11,760 Speaker 1: get an intake of five hundred milligrams plus of magnesium 170 00:08:11,800 --> 00:08:14,280 Speaker 1: in through your diet, which let's be honest, most busy 171 00:08:14,320 --> 00:08:18,000 Speaker 1: people will, it potentially may be an idea to supplement 172 00:08:18,080 --> 00:08:21,640 Speaker 1: for multiple health benefits, and you can find that supplement 173 00:08:21,680 --> 00:08:23,880 Speaker 1: designed by Dietitians dot com. And we've had some great 174 00:08:23,920 --> 00:08:26,559 Speaker 1: feedback so far, haven't we, Susie, in terms of sleep, 175 00:08:26,640 --> 00:08:30,040 Speaker 1: digestive health, the flavor, the taste of it. People are 176 00:08:30,040 --> 00:08:30,920 Speaker 1: loving it well. 177 00:08:30,920 --> 00:08:33,600 Speaker 2: We made certain supplements for a reason and we're very 178 00:08:33,600 --> 00:08:36,120 Speaker 2: aware of the growing evidence around these for longevity and 179 00:08:36,160 --> 00:08:39,640 Speaker 2: health for a number of reasons. So absolutely all right, 180 00:08:39,880 --> 00:08:42,520 Speaker 2: we're going to talk about the weekends. The weekends can 181 00:08:42,559 --> 00:08:43,719 Speaker 2: be loose, can't they alien. 182 00:08:44,000 --> 00:08:47,360 Speaker 1: Not my weeken I've just recovered from gastro hell. 183 00:08:48,600 --> 00:08:51,800 Speaker 3: I don't know why I'm lightly it's not funny, Yeah, seeing. 184 00:08:52,040 --> 00:08:54,160 Speaker 1: Just sipping on my hydraulte and Susie thinks it's the 185 00:08:54,160 --> 00:08:55,200 Speaker 1: funniest thing in the world. 186 00:08:55,280 --> 00:08:56,280 Speaker 3: No, it was because you came on. 187 00:08:56,320 --> 00:08:58,240 Speaker 2: I thought, oh my god, you're pregnant, like you look 188 00:08:58,320 --> 00:09:00,760 Speaker 2: like you're about to throw up, like you look so unwell. 189 00:09:01,160 --> 00:09:03,960 Speaker 2: So poor Leanne has had a terrible gastro bug like 190 00:09:04,040 --> 00:09:07,120 Speaker 2: she is looking very lean on our screen, like she's 191 00:09:07,120 --> 00:09:10,319 Speaker 2: looking pretty skinny because she hasn't eaten for six days. 192 00:09:10,040 --> 00:09:13,839 Speaker 3: Now, which isn't good, is it, Leanne? No, No, it's 193 00:09:14,480 --> 00:09:15,080 Speaker 3: been a weekend. 194 00:09:15,160 --> 00:09:16,800 Speaker 1: It hasn't been a weekend of eating. It's been a 195 00:09:16,800 --> 00:09:18,240 Speaker 1: weekend of the opposite of eating. 196 00:09:18,400 --> 00:09:20,440 Speaker 2: And don't get in the sawn and Leanne, when you're dehydrated, 197 00:09:20,440 --> 00:09:21,319 Speaker 2: that won't be a good thing. 198 00:09:21,440 --> 00:09:23,680 Speaker 3: So just not a full strength powered for you. 199 00:09:23,720 --> 00:09:25,880 Speaker 2: The first time we've recommended its full strengths top tricks 200 00:09:25,880 --> 00:09:28,200 Speaker 2: in a while is Fillyann, who hasn't eaten in six days. 201 00:09:28,679 --> 00:09:30,839 Speaker 2: But in general, in all seriousness, of course we are 202 00:09:30,880 --> 00:09:33,280 Speaker 2: sadly and isn't well. We wish you hopefully you feel 203 00:09:33,280 --> 00:09:36,880 Speaker 2: better soon, my love. But weekends, weekends can be debaucherous 204 00:09:36,880 --> 00:09:38,840 Speaker 2: at the best of times. And I've just to date 205 00:09:39,080 --> 00:09:42,280 Speaker 2: had a number of clients talking about the weekends, and 206 00:09:42,360 --> 00:09:44,680 Speaker 2: I think the reason we wanted to cover it today 207 00:09:44,800 --> 00:09:47,200 Speaker 2: is it certainly is the case. Isn't it Leanne that 208 00:09:47,240 --> 00:09:49,680 Speaker 2: you can eat very well Monday to Friday and completely 209 00:09:49,760 --> 00:09:51,719 Speaker 2: undo all of your hard work by a couple of 210 00:09:52,080 --> 00:09:55,720 Speaker 2: debaucherous days. Absolutely, and I know many of my own 211 00:09:55,800 --> 00:09:58,240 Speaker 2: clients can be in this cycle, and it happens for 212 00:09:58,280 --> 00:10:01,440 Speaker 2: a few different reasons. I think if you're a very structured, 213 00:10:01,480 --> 00:10:03,800 Speaker 2: scheduled person, by the time you get to Friday night, 214 00:10:03,840 --> 00:10:06,880 Speaker 2: you just need a rest. And it's about what is easy, 215 00:10:07,040 --> 00:10:10,360 Speaker 2: you know. And particularly for busy women running kids around, 216 00:10:10,480 --> 00:10:12,920 Speaker 2: whether you've got small kids that it's to parties and 217 00:10:13,520 --> 00:10:16,920 Speaker 2: play dates and the playground, or whether you've got older 218 00:10:17,000 --> 00:10:20,520 Speaker 2: children and you're just running them around, it is often 219 00:10:20,559 --> 00:10:23,280 Speaker 2: just a food fest. Or women are sacrificing their own 220 00:10:23,400 --> 00:10:26,480 Speaker 2: nutritional needs for the family. So I'll often see busy 221 00:10:26,480 --> 00:10:29,280 Speaker 2: women or run out the door Saturday morning no idea 222 00:10:29,320 --> 00:10:31,000 Speaker 2: what they're going to eat, and as such it gets 223 00:10:31,000 --> 00:10:33,280 Speaker 2: to one or two, they're absolutely starving. They're just grabbing 224 00:10:33,280 --> 00:10:35,800 Speaker 2: whatever they can or something on the run, and then 225 00:10:35,840 --> 00:10:38,600 Speaker 2: of course we are more likely to be having wines 226 00:10:38,679 --> 00:10:40,640 Speaker 2: and dips, and then we're eating out. So it's just 227 00:10:40,679 --> 00:10:43,440 Speaker 2: that sort of accumulation of a whole lot of food. 228 00:10:43,640 --> 00:10:46,599 Speaker 2: Or you might not have any responsibility family wise, but 229 00:10:46,679 --> 00:10:50,200 Speaker 2: spend your weekends at brunches and drinks and celebrations, and 230 00:10:50,640 --> 00:10:52,600 Speaker 2: you can see that we just don't have that many 231 00:10:52,679 --> 00:10:54,840 Speaker 2: calories to play with. And then the other thing I 232 00:10:54,840 --> 00:10:58,320 Speaker 2: see is that whilst we do have more time to exercise, 233 00:10:58,360 --> 00:11:00,920 Speaker 2: we're generally doing less. Might have a few clients, you 234 00:11:00,960 --> 00:11:03,320 Speaker 2: might get up early Saturday and go to the gym 235 00:11:03,440 --> 00:11:05,199 Speaker 2: or do park run, but then that's it. They're sort 236 00:11:05,240 --> 00:11:07,840 Speaker 2: of not doing as much activity, particularly at this time 237 00:11:07,840 --> 00:11:10,079 Speaker 2: of year where the days remain short and quite cold. 238 00:11:10,160 --> 00:11:12,600 Speaker 2: It can be quite you know, not exactly inspirational to 239 00:11:12,640 --> 00:11:14,880 Speaker 2: go for a walk when it's raining or cold outside. 240 00:11:14,960 --> 00:11:16,960 Speaker 2: So I thought it was a good time just to 241 00:11:17,000 --> 00:11:20,360 Speaker 2: talk about some strategies to help manage the weekends and land. 242 00:11:20,400 --> 00:11:22,400 Speaker 2: And I want to stress that we're certainly not in 243 00:11:22,440 --> 00:11:25,000 Speaker 2: the business of telling people to not enjoy themselves. You know, 244 00:11:25,040 --> 00:11:27,439 Speaker 2: I really stress to my clients, you want to keep 245 00:11:27,520 --> 00:11:29,800 Speaker 2: your food fairly clean in the week so you can 246 00:11:29,880 --> 00:11:32,520 Speaker 2: go and enjoy, you know, meals and special celebrations with 247 00:11:32,559 --> 00:11:35,640 Speaker 2: friends and family. But it's about how can you manage 248 00:11:35,679 --> 00:11:38,080 Speaker 2: that and how do you buffer that? So we'll sort 249 00:11:38,120 --> 00:11:40,280 Speaker 2: of share some of our best tips. So the first 250 00:11:40,320 --> 00:11:43,120 Speaker 2: thing I would say is you do need to kind 251 00:11:43,200 --> 00:11:45,800 Speaker 2: of map out what you're going to be doing, because 252 00:11:45,880 --> 00:11:48,720 Speaker 2: otherwise you're going to find yourself hungry, like I said, 253 00:11:48,720 --> 00:11:51,320 Speaker 2: two o'clock in a fast food drive through, not for 254 00:11:51,360 --> 00:11:53,720 Speaker 2: any other reason that you're starving and there's nothing else around. 255 00:11:54,120 --> 00:11:57,720 Speaker 2: So whether you are planning to have lunch somewhere, or 256 00:11:57,800 --> 00:12:00,199 Speaker 2: have something ready to go for lunch on a Saturday, 257 00:12:00,720 --> 00:12:03,079 Speaker 2: or make sure that you're getting a coffee and something 258 00:12:03,120 --> 00:12:06,040 Speaker 2: decent at the cafe that you routinely go to, or 259 00:12:06,200 --> 00:12:08,120 Speaker 2: just do that little bit of planning because planning is 260 00:12:08,200 --> 00:12:10,040 Speaker 2: ultimately the key. It will go a long way. And 261 00:12:10,280 --> 00:12:12,800 Speaker 2: I was describing to a client yesterday. You know, if 262 00:12:12,800 --> 00:12:14,400 Speaker 2: you're going to be leaving at the crack of dawn 263 00:12:14,440 --> 00:12:16,520 Speaker 2: to go to kids' sport, take a sandwich with you 264 00:12:16,640 --> 00:12:18,320 Speaker 2: or take a rap with you so that when you 265 00:12:18,360 --> 00:12:20,840 Speaker 2: do get hungry, you've got something and then have a 266 00:12:20,840 --> 00:12:23,520 Speaker 2: few of those convenient options like the tuna and crackers, 267 00:12:23,640 --> 00:12:26,040 Speaker 2: or like a yogurt chewbe ready to go, you know, 268 00:12:26,160 --> 00:12:28,160 Speaker 2: things that you can grab and go and have with you, 269 00:12:28,280 --> 00:12:30,679 Speaker 2: or have a pouch soup in the cupboard, so when 270 00:12:30,679 --> 00:12:32,840 Speaker 2: you duck in later, you've actually got something. So the 271 00:12:32,880 --> 00:12:36,679 Speaker 2: planning will go a long way. I generally work off 272 00:12:37,040 --> 00:12:40,960 Speaker 2: two more debaucherous meals. So what I find happens is 273 00:12:41,000 --> 00:12:44,960 Speaker 2: my clients have two days of debaucherous eating, not two meals. 274 00:12:45,120 --> 00:12:46,000 Speaker 3: So there's a difference. 275 00:12:46,280 --> 00:12:49,200 Speaker 2: So a debaucherous meal is not a complete binge, but 276 00:12:49,240 --> 00:12:51,199 Speaker 2: it's more if you're going to a restaurant and you're 277 00:12:51,240 --> 00:12:53,200 Speaker 2: going to have dessert and wine, or you're at a 278 00:12:53,240 --> 00:12:55,240 Speaker 2: wedding and you know there's going to be three courses, 279 00:12:55,960 --> 00:12:57,960 Speaker 2: or it is a celebration with friends and you're going 280 00:12:58,000 --> 00:13:00,720 Speaker 2: to have a bottle of wine. They're those meals that, yes, 281 00:13:00,760 --> 00:13:02,800 Speaker 2: you've got room to move with calories for them to 282 00:13:02,800 --> 00:13:05,480 Speaker 2: be bigger. And I wouldn't be saying, you know, don't 283 00:13:05,600 --> 00:13:07,240 Speaker 2: order what you feel like off the menu, but I 284 00:13:07,280 --> 00:13:09,360 Speaker 2: would say don't wake up the next day and eat 285 00:13:09,360 --> 00:13:11,160 Speaker 2: breakfast at seven if you've had a big night. 286 00:13:11,280 --> 00:13:15,880 Speaker 3: So usually weekends mean fewer meals. Very rarely will you need. 287 00:13:15,720 --> 00:13:19,000 Speaker 2: To snack on the weekend, with one exemption, if you're 288 00:13:19,000 --> 00:13:20,560 Speaker 2: not eating dinner to eight or nine, I would have 289 00:13:20,559 --> 00:13:23,240 Speaker 2: a snack to take the edge off. But generally focus 290 00:13:23,240 --> 00:13:26,040 Speaker 2: on meals not snacks, because the snacking habit I see 291 00:13:26,120 --> 00:13:28,680 Speaker 2: land is that people have one coffee, then they have 292 00:13:28,720 --> 00:13:31,280 Speaker 2: another coffee, then they haven't really eaten, so they grab 293 00:13:31,360 --> 00:13:34,240 Speaker 2: a muffin or a croissant, and then they haven't really 294 00:13:34,240 --> 00:13:36,400 Speaker 2: had much. The have cheese and crackers, and it gets 295 00:13:36,400 --> 00:13:39,040 Speaker 2: to three o'clock, they're starving, they have a toasty and 296 00:13:39,080 --> 00:13:41,360 Speaker 2: it's just a whole day of eating, and inevitably they're 297 00:13:41,360 --> 00:13:44,040 Speaker 2: not moving a whole lot either. So try and keep 298 00:13:44,080 --> 00:13:47,640 Speaker 2: it structured to meals not snacks, and have something with 299 00:13:47,679 --> 00:13:49,480 Speaker 2: you so you can then go and have a proper 300 00:13:49,520 --> 00:13:52,199 Speaker 2: meal and keep a couple of things in the freezer 301 00:13:52,280 --> 00:13:54,040 Speaker 2: so if you get home you can put some chicken 302 00:13:54,040 --> 00:13:57,160 Speaker 2: strips in the oven with some frozen veggies, or a 303 00:13:57,200 --> 00:13:59,600 Speaker 2: couple of pieces of fish and some homemade chips, or 304 00:14:00,080 --> 00:14:02,520 Speaker 2: even a pre made pizza with a salad bag. So 305 00:14:02,600 --> 00:14:05,120 Speaker 2: try and it might be more like weekend food, but 306 00:14:05,160 --> 00:14:07,600 Speaker 2: it's healthier forms of that, so you're not tempted to 307 00:14:07,600 --> 00:14:10,120 Speaker 2: get the takeaway or the drive through, or if you 308 00:14:10,160 --> 00:14:12,319 Speaker 2: do find yourself at the cafe, what can I get 309 00:14:12,360 --> 00:14:14,400 Speaker 2: that's going to be healthier? You better to get a 310 00:14:14,400 --> 00:14:17,480 Speaker 2: filo pastry and salad, or a piece of fratata and salad. 311 00:14:17,600 --> 00:14:19,680 Speaker 2: Just looking for ways to get the fresh food in 312 00:14:19,720 --> 00:14:22,000 Speaker 2: there rather than what we often eat, which is the 313 00:14:22,040 --> 00:14:24,680 Speaker 2: pies and the sausage rolls and the pastry that slips 314 00:14:24,680 --> 00:14:27,280 Speaker 2: in on the weekend. You know, grab a barbecue chicken 315 00:14:27,360 --> 00:14:29,960 Speaker 2: on a Friday at the supermarket, so you've got it 316 00:14:30,000 --> 00:14:31,600 Speaker 2: there and you can throw it on some wraps or 317 00:14:31,600 --> 00:14:33,600 Speaker 2: bread rolls, so you've got that ready to go. It's 318 00:14:33,640 --> 00:14:37,160 Speaker 2: just having different options for different scenarios or no, if 319 00:14:37,160 --> 00:14:38,800 Speaker 2: you're at a food caught in the shopping center, you 320 00:14:38,840 --> 00:14:41,600 Speaker 2: can get a naked burrito at Mexican, you can get 321 00:14:41,680 --> 00:14:44,120 Speaker 2: chicken strips and salad. You can get low car rice 322 00:14:44,160 --> 00:14:46,800 Speaker 2: paper rolls. There are always better options, but if you 323 00:14:46,840 --> 00:14:49,000 Speaker 2: haven't thought of them, and you're in that instant of 324 00:14:49,120 --> 00:14:52,080 Speaker 2: organizing food for kids or family, you won't think of 325 00:14:52,080 --> 00:14:53,600 Speaker 2: it and you'll just grab what's easy. 326 00:14:54,040 --> 00:14:56,240 Speaker 3: So there are a few of my rules, that's stick. 327 00:14:56,120 --> 00:14:58,920 Speaker 2: To two or three meals, really be mindful about which 328 00:14:58,960 --> 00:15:00,680 Speaker 2: meals are going to be more in do so you 329 00:15:00,720 --> 00:15:02,560 Speaker 2: can sort of say, right, I'm going to have that, 330 00:15:02,600 --> 00:15:04,320 Speaker 2: but then I'm going to go light. The other two. 331 00:15:04,880 --> 00:15:07,600 Speaker 2: Keep a few options for healthier things on hand. And 332 00:15:07,640 --> 00:15:09,840 Speaker 2: just when you leave the house Saturday morning, you kind 333 00:15:09,880 --> 00:15:12,080 Speaker 2: of want to know when you're going to have a meal. 334 00:15:12,120 --> 00:15:14,600 Speaker 2: Otherwise the day will just be filled with snacks that 335 00:15:14,720 --> 00:15:16,440 Speaker 2: aren't filling you up but often have got quite a 336 00:15:16,480 --> 00:15:17,280 Speaker 2: lot of calories. 337 00:15:18,440 --> 00:15:21,040 Speaker 1: Great. Now I've got three tips as well, mne a 338 00:15:21,080 --> 00:15:23,560 Speaker 1: little bit different but still equally as important as yours, 339 00:15:23,560 --> 00:15:25,480 Speaker 1: I feel. But the first one is mindset. And you 340 00:15:25,520 --> 00:15:27,480 Speaker 1: and I talk about you know this five clients all 341 00:15:27,520 --> 00:15:29,560 Speaker 1: the time where you said, you know a meal or 342 00:15:29,560 --> 00:15:31,680 Speaker 1: two off, but what tends to happen is, oh, well, 343 00:15:31,920 --> 00:15:33,920 Speaker 1: breakfast didn't go to plan as you said. I ended 344 00:15:33,960 --> 00:15:35,880 Speaker 1: up running out the door late to sport. I forgot 345 00:15:35,920 --> 00:15:37,840 Speaker 1: the healthy overnight notes that I made, so I got 346 00:15:37,840 --> 00:15:39,680 Speaker 1: to sport and I was like, oh, I may as 347 00:15:39,720 --> 00:15:41,720 Speaker 1: well have the sausage visual and then I, you know, 348 00:15:41,840 --> 00:15:43,680 Speaker 1: bug it up my diet already, So then I'm just 349 00:15:43,720 --> 00:15:45,920 Speaker 1: going to go and have whatever for lunch and whatever 350 00:15:45,920 --> 00:15:47,640 Speaker 1: for dinner, and then you just end up riding off 351 00:15:47,640 --> 00:15:50,600 Speaker 1: the whole weekend. So it's really that all or nothing mindset. 352 00:15:50,960 --> 00:15:53,480 Speaker 1: Just because you've had a meal that's slightly heavy or 353 00:15:53,480 --> 00:15:56,120 Speaker 1: a higher calorie doesn't mean that you've you know, screwed 354 00:15:56,160 --> 00:15:58,240 Speaker 1: it all up or you ruined all your progress. You 355 00:15:58,320 --> 00:15:59,960 Speaker 1: just need to get back on track the very next 356 00:16:00,400 --> 00:16:03,120 Speaker 1: So just be really conscious of that black or white 357 00:16:03,160 --> 00:16:06,560 Speaker 1: type of thinking, that all or nothing mindset, particularly when 358 00:16:06,560 --> 00:16:09,400 Speaker 1: it comes to weekend eating. My next tip, Susie and 359 00:16:09,400 --> 00:16:11,440 Speaker 1: I see this time and time again with myself but 360 00:16:11,520 --> 00:16:13,840 Speaker 1: also with my clients is to do a top up 361 00:16:13,880 --> 00:16:16,080 Speaker 1: of fresh food. Because what I tend to do and 362 00:16:16,080 --> 00:16:17,760 Speaker 1: what I encourage a lot of my clients to do. 363 00:16:17,800 --> 00:16:19,520 Speaker 1: They don't all do it, but most of them do 364 00:16:19,600 --> 00:16:21,680 Speaker 1: because they find it helpful, is do a bit of 365 00:16:21,680 --> 00:16:23,720 Speaker 1: a meal prep on a Sunday or sit down, plan 366 00:16:23,760 --> 00:16:26,200 Speaker 1: out the meals, get the groceries, and you've got it all. 367 00:16:26,240 --> 00:16:28,240 Speaker 1: On Sunday, you might prep a few things. You got 368 00:16:28,280 --> 00:16:31,520 Speaker 1: your nice healthy meals for the week. Typically what happens, though, 369 00:16:31,560 --> 00:16:33,400 Speaker 1: is they tend to run out by about Wednesday or 370 00:16:33,440 --> 00:16:35,760 Speaker 1: Thursday or by Wednesday or Thursday. You just can't eat 371 00:16:35,760 --> 00:16:38,040 Speaker 1: the same thing anymore. You don't want the salmon and salad, 372 00:16:38,080 --> 00:16:40,480 Speaker 1: you don't want the chicken and rice and broccoli anymore. 373 00:16:40,680 --> 00:16:42,400 Speaker 1: You're like, I want something a little bit nice. You 374 00:16:42,440 --> 00:16:44,080 Speaker 1: might want to frozen pizza, you might want to make 375 00:16:44,080 --> 00:16:46,320 Speaker 1: a Risota or a lasagna, but you've got to do 376 00:16:46,360 --> 00:16:49,960 Speaker 1: a top up of fresh food around that Thursday Friday, 377 00:16:50,160 --> 00:16:52,320 Speaker 1: or you're down and out Friday Saturday. You don't still 378 00:16:52,360 --> 00:16:55,440 Speaker 1: have nice, beautiful, available fresh food in your fridge that 379 00:16:55,480 --> 00:16:57,880 Speaker 1: you got from the farmer's markets on the weekend the 380 00:16:58,080 --> 00:17:00,760 Speaker 1: very next Friday or Saturday, and then what tends to 381 00:17:00,760 --> 00:17:02,800 Speaker 1: happen is we don't top that up again until Sunday. 382 00:17:03,000 --> 00:17:06,640 Speaker 1: So we're often left short from fresh food Thursday night, 383 00:17:06,760 --> 00:17:09,960 Speaker 1: Friday Saturday. And that's a big reason that so many 384 00:17:09,960 --> 00:17:12,560 Speaker 1: of my clients struggle and turn to uber eats or 385 00:17:12,600 --> 00:17:14,560 Speaker 1: you know, just eat out at restaurants. We'll eat out 386 00:17:14,560 --> 00:17:16,720 Speaker 1: three meals on a Saturday instead of one or two, 387 00:17:16,800 --> 00:17:19,760 Speaker 1: like you discuss, Susie. So top up that fresh food 388 00:17:20,400 --> 00:17:22,760 Speaker 1: the end of the working week and you'll be so 389 00:17:22,880 --> 00:17:25,440 Speaker 1: much better for it. And the last one is choose 390 00:17:25,440 --> 00:17:28,399 Speaker 1: the place to eat. As women, we like to please people. 391 00:17:28,440 --> 00:17:30,639 Speaker 1: We don't want to cause a fuss. We're just happy 392 00:17:30,680 --> 00:17:33,479 Speaker 1: to go with the flow, and it often backfires on us. 393 00:17:33,520 --> 00:17:35,480 Speaker 1: So many times my clients are like, well, I'm going 394 00:17:35,480 --> 00:17:37,359 Speaker 1: out with my girlfriends on Saturday. I'll let you know 395 00:17:37,359 --> 00:17:39,159 Speaker 1: a menu and we can talk about it, no problem. 396 00:17:39,560 --> 00:17:41,240 Speaker 1: Gets to Thursday, I'm like, hey, where are you going? 397 00:17:41,320 --> 00:17:42,919 Speaker 1: Let me know so we can talk through the menu. Oh, 398 00:17:43,000 --> 00:17:45,760 Speaker 1: haven't decided yet. People can't make up their minds. Gets 399 00:17:45,800 --> 00:17:47,640 Speaker 1: to Friday morning, I'm like, hey, where are you going, 400 00:17:47,680 --> 00:17:50,560 Speaker 1: Let's talk through this menu. Haven't decided yet and it's 401 00:17:50,640 --> 00:17:53,680 Speaker 1: just that thing, so let's just choose the place. Book 402 00:17:53,680 --> 00:17:56,439 Speaker 1: it in, choose somewhere that's healthy, or the reality is 403 00:17:56,640 --> 00:17:58,600 Speaker 1: you're going to end up at a really heavy place 404 00:17:58,720 --> 00:18:00,520 Speaker 1: like Italian. You're going to end up but a pub 405 00:18:00,560 --> 00:18:03,040 Speaker 1: with only fried food available, and then you're going to 406 00:18:03,119 --> 00:18:05,480 Speaker 1: be disappointed in yourself because you haven't got anything nice 407 00:18:05,480 --> 00:18:07,480 Speaker 1: and wholesome to choose from, or you haven't got any 408 00:18:07,640 --> 00:18:10,520 Speaker 1: extra side salads to balance, which you can have your pizza, 409 00:18:10,560 --> 00:18:12,679 Speaker 1: but auder your salad too. But the amount of places 410 00:18:12,720 --> 00:18:15,159 Speaker 1: that don't actually offer a good option a salad or 411 00:18:15,160 --> 00:18:18,080 Speaker 1: a side of broccolini or something is It's actually like, 412 00:18:18,280 --> 00:18:20,679 Speaker 1: I'm quite surprised the amount of restaurants in Australia that 413 00:18:20,720 --> 00:18:24,320 Speaker 1: still don't have nice sides available to sort of buffer 414 00:18:24,359 --> 00:18:27,439 Speaker 1: some of those high calorie meals with. So absolutely choose 415 00:18:27,440 --> 00:18:30,560 Speaker 1: the place. Don't let everybody else pick for you. Don't 416 00:18:30,600 --> 00:18:32,720 Speaker 1: make it a last minute decision or oh we'll choose 417 00:18:32,760 --> 00:18:34,919 Speaker 1: someone when we all get there and we all decide, 418 00:18:35,200 --> 00:18:38,119 Speaker 1: Just be that person and book it in because nobody 419 00:18:38,160 --> 00:18:40,119 Speaker 1: else is gonna mind. Everyone else is just too busy 420 00:18:40,119 --> 00:18:42,320 Speaker 1: to do it. If you book a healthy place, you 421 00:18:42,359 --> 00:18:45,720 Speaker 1: will be far more likely to choose something healthy that's 422 00:18:45,800 --> 00:18:49,240 Speaker 1: in line and supportive with your goals. So they're my three. 423 00:18:49,320 --> 00:18:51,600 Speaker 1: Watch the all or nothing mindset, top up with your 424 00:18:51,600 --> 00:18:54,160 Speaker 1: fresh food the end of the working week, and book 425 00:18:54,200 --> 00:18:56,199 Speaker 1: in and choose the place to eat because it's so 426 00:18:56,240 --> 00:18:59,000 Speaker 1: incredibly important for your success and in order to get 427 00:18:59,040 --> 00:19:00,000 Speaker 1: to your goals long term. 428 00:19:00,520 --> 00:19:02,600 Speaker 2: I agree, but I do think that if it's more 429 00:19:02,640 --> 00:19:06,119 Speaker 2: of that special meal, so you're going to a celebration. 430 00:19:06,680 --> 00:19:08,480 Speaker 2: I often have clients message me and they'll say, what 431 00:19:08,480 --> 00:19:11,359 Speaker 2: should I choose from the menu, And I'll say I 432 00:19:11,359 --> 00:19:13,800 Speaker 2: don't know what you feel like, because a big part 433 00:19:13,840 --> 00:19:15,919 Speaker 2: of enjoying a meal out if it's special. I'm not 434 00:19:15,920 --> 00:19:17,480 Speaker 2: talking about a run of the meal tie on a 435 00:19:17,480 --> 00:19:20,880 Speaker 2: Thursday night. I'm talking about like a special occasion. It's 436 00:19:20,920 --> 00:19:23,359 Speaker 2: one of those two. If you have what you don't 437 00:19:23,400 --> 00:19:25,720 Speaker 2: feel like, you'll keep eating. Whereas if you really feel 438 00:19:25,720 --> 00:19:28,320 Speaker 2: like a Schitzel or a burger, I'd say try and 439 00:19:28,400 --> 00:19:31,240 Speaker 2: health a fire, so you know, don't eat both halves 440 00:19:31,240 --> 00:19:33,199 Speaker 2: of the bun, or get it without the fries and 441 00:19:33,280 --> 00:19:35,560 Speaker 2: ask for salad on the side, or if you're having 442 00:19:35,560 --> 00:19:37,840 Speaker 2: a schitzel, order a side of veggies that you can 443 00:19:37,960 --> 00:19:40,560 Speaker 2: get and then know it's heavier and take some home. 444 00:19:40,680 --> 00:19:43,159 Speaker 2: So know that those kind of meals are double the 445 00:19:43,200 --> 00:19:46,640 Speaker 2: calorie load of a normal meal. It's two meals basically, 446 00:19:47,080 --> 00:19:49,000 Speaker 2: so I think that's important. Whereas if you go and 447 00:19:49,040 --> 00:19:51,159 Speaker 2: you have the salad, you'll probably eat forty five million 448 00:19:51,200 --> 00:19:54,520 Speaker 2: fries anyway. So just really decipher in your mind whether 449 00:19:54,560 --> 00:19:56,639 Speaker 2: it's a special occasion or whether it's run of the 450 00:19:56,640 --> 00:19:58,320 Speaker 2: meal and you do need to have the fish or 451 00:19:58,320 --> 00:20:00,920 Speaker 2: something that's a bit lighter, and that depend on individuals 452 00:20:00,920 --> 00:20:02,400 Speaker 2: and how often you eat out, like I've got people 453 00:20:02,400 --> 00:20:04,879 Speaker 2: in the country who might never eat out, whereas I've 454 00:20:04,920 --> 00:20:06,680 Speaker 2: got people who are going three four times a week, 455 00:20:06,760 --> 00:20:10,359 Speaker 2: so that will depend on the background. All right, Well, 456 00:20:10,359 --> 00:20:12,320 Speaker 2: I've got a new product, Leanne, and I put it 457 00:20:12,359 --> 00:20:15,240 Speaker 2: on my Insta and I've got like four hundred million messages. 458 00:20:15,280 --> 00:20:17,200 Speaker 2: And I'm surprised because it's not a product that did 459 00:20:17,200 --> 00:20:20,520 Speaker 2: anything for me really, But you have now said you've 460 00:20:20,520 --> 00:20:22,920 Speaker 2: got some thoughts, which I love, So I'll run you 461 00:20:22,960 --> 00:20:25,359 Speaker 2: through it and then we'll get Leanne's thoughts because she's 462 00:20:25,400 --> 00:20:28,159 Speaker 2: gonna surprise us, I think. So I was just by 463 00:20:28,280 --> 00:20:31,480 Speaker 2: chance in the ham section, which is a tricky section because, 464 00:20:31,480 --> 00:20:34,239 Speaker 2: of course, the World Health Organization suggests we minimize our 465 00:20:34,240 --> 00:20:38,199 Speaker 2: intake of process meat, primarily because the nitrates used to 466 00:20:38,200 --> 00:20:41,919 Speaker 2: preserve most ham, salami bacon are associated with an increased 467 00:20:41,960 --> 00:20:43,200 Speaker 2: risk of digestive cancers. 468 00:20:43,200 --> 00:20:44,119 Speaker 3: That's well documented. 469 00:20:44,400 --> 00:20:47,359 Speaker 2: There are known carcynogen so encouraging people to have more 470 00:20:47,400 --> 00:20:49,120 Speaker 2: of them is something we really try not to do. 471 00:20:49,560 --> 00:20:51,520 Speaker 2: But we also acknowledge that at times you might need 472 00:20:51,560 --> 00:20:53,680 Speaker 2: a ham sandwich or want one, or like some bacon 473 00:20:53,720 --> 00:20:57,439 Speaker 2: on the weekend. But I found this new product at 474 00:20:57,440 --> 00:21:02,520 Speaker 2: Willie's and It is the roasted carved turkey breast from 475 00:21:02,640 --> 00:21:05,080 Speaker 2: Mount Barker, and I have not heard of this company before. 476 00:21:05,840 --> 00:21:07,800 Speaker 2: It's got a four star health rating. Now if I 477 00:21:07,840 --> 00:21:10,800 Speaker 2: look at the ingredients land, it's very interesting. Ninety three 478 00:21:10,840 --> 00:21:14,119 Speaker 2: percent turkey breast dextros, which is sort of a filler 479 00:21:14,200 --> 00:21:17,879 Speaker 2: from corn, vinegar, powdered potatoes, start cheese to extract salt, 480 00:21:18,240 --> 00:21:23,280 Speaker 2: vegetable powders, natural flavor, citrus extract, vegetable gum. The takeo 481 00:21:23,359 --> 00:21:26,639 Speaker 2: messages there's no nitrates, so you would argue, is it 482 00:21:26,800 --> 00:21:30,800 Speaker 2: still a processed meat? So per serve the service seventy 483 00:21:30,800 --> 00:21:33,400 Speaker 2: five grams, which is insignificant. You get two serves a pack, 484 00:21:33,480 --> 00:21:36,159 Speaker 2: so it's on sale for eight or eight dollars fifty, 485 00:21:36,160 --> 00:21:39,760 Speaker 2: so about four dollars twenty five a serve of almost 486 00:21:39,760 --> 00:21:43,000 Speaker 2: twenty grams of protein, so not actually pretty reasonable cost point. 487 00:21:43,600 --> 00:21:46,120 Speaker 2: Just over one hundred calories, almost twenty grams of protein. 488 00:21:46,520 --> 00:21:49,160 Speaker 2: Very low fat, low fat products, very low saturated fat 489 00:21:49,200 --> 00:21:52,320 Speaker 2: as turkey breast is a tiny bit of carbohydrate from 490 00:21:52,320 --> 00:21:54,320 Speaker 2: the filler is not very much. I wouldn't take it seriously. 491 00:21:54,720 --> 00:21:57,399 Speaker 2: And sodium also quite low for a process meat. So 492 00:21:57,440 --> 00:21:59,720 Speaker 2: three hundred and forty five milligrams. Keep in mind that 493 00:21:59,760 --> 00:22:02,159 Speaker 2: I would usually be about double that, if not a 494 00:22:02,160 --> 00:22:05,760 Speaker 2: bit more. So before I say things, I'm going to 495 00:22:05,840 --> 00:22:07,760 Speaker 2: let the end talk because I'm very. 496 00:22:07,800 --> 00:22:09,480 Speaker 1: No, no, let's hear your opinion. 497 00:22:10,520 --> 00:22:12,919 Speaker 2: Oh no, Now I'm thinking I'm missing something because I 498 00:22:12,920 --> 00:22:14,800 Speaker 2: thought it was pretty good. It didn't have any nitrates, 499 00:22:14,800 --> 00:22:17,120 Speaker 2: So I was like, whoa a processed meat or meat 500 00:22:17,119 --> 00:22:20,119 Speaker 2: without nitrates? But maybe I'm missing something. 501 00:22:20,160 --> 00:22:23,080 Speaker 3: I don't know. Tell me, I'm intrigued now. 502 00:22:23,240 --> 00:22:26,240 Speaker 1: No, no, no, you're right. It is certainly a better option. 503 00:22:26,840 --> 00:22:29,520 Speaker 1: But I was having this conversation with a client and 504 00:22:30,240 --> 00:22:32,439 Speaker 1: she was eating this multiple times a week, you know, 505 00:22:32,560 --> 00:22:34,720 Speaker 1: basically to drive a protein intake up. It was really 506 00:22:34,800 --> 00:22:36,560 Speaker 1: high protein. It was a lean source from a fat 507 00:22:36,560 --> 00:22:38,879 Speaker 1: loss perspective, it's excellent, and she's like, why would I 508 00:22:38,920 --> 00:22:41,040 Speaker 1: cook turkey or chicken if I can just make it 509 00:22:41,520 --> 00:22:43,800 Speaker 1: have this? Basically, she's like, it saves me a lot 510 00:22:43,800 --> 00:22:45,800 Speaker 1: of time. So she's using it multiple times a week. 511 00:22:46,080 --> 00:22:48,119 Speaker 1: And what we did is we broke down the ingredient, 512 00:22:48,240 --> 00:22:50,800 Speaker 1: so ninety three percent turkey breast. Obviously that's the base 513 00:22:50,880 --> 00:22:54,200 Speaker 1: meat ingredient. It's a protein, it's excellent. The dextros from 514 00:22:54,280 --> 00:22:58,280 Speaker 1: corn is basically a sugar used to flavor brownett and 515 00:22:58,440 --> 00:23:02,200 Speaker 1: preserve it. Essentially, you've got vinegar powder, You've got potato starch, 516 00:23:02,240 --> 00:23:05,119 Speaker 1: You've got yeast extract and salt, so all of these 517 00:23:05,240 --> 00:23:08,120 Speaker 1: are in there to basically enhance the flavor, the texture 518 00:23:08,200 --> 00:23:11,840 Speaker 1: and prolong the shelf life of the product. Essentially, you've 519 00:23:11,840 --> 00:23:14,320 Speaker 1: also got a bunch of natural flavor enhancers. You've got 520 00:23:14,400 --> 00:23:19,840 Speaker 1: vegetable powders, natural flavors, citrus, citrus extract and herb extracts. 521 00:23:19,880 --> 00:23:21,600 Speaker 2: Got their blood sugar because she hasn't eaten for six 522 00:23:21,640 --> 00:23:22,760 Speaker 2: and then and then. 523 00:23:22,680 --> 00:23:25,040 Speaker 1: You've got the idea of my blood sugar. And then 524 00:23:25,080 --> 00:23:26,840 Speaker 1: you've got guagam. I had to do the opening of 525 00:23:26,920 --> 00:23:29,359 Speaker 1: the podcast what three or four times? Didn't I couldn't 526 00:23:29,359 --> 00:23:31,680 Speaker 1: get it, and she's very sad today. And then the 527 00:23:31,760 --> 00:23:35,120 Speaker 1: last one is guagum, which is a stabilizer or a thickener. 528 00:23:35,800 --> 00:23:39,520 Speaker 1: So on face value, this looks like an excellent product. 529 00:23:39,640 --> 00:23:42,800 Speaker 1: It looks like much better ingredients than you would from 530 00:23:42,800 --> 00:23:45,800 Speaker 1: the run of the mill Ham basically, but when you 531 00:23:45,880 --> 00:23:49,600 Speaker 1: look up the definition of a process meat according to 532 00:23:49,600 --> 00:23:51,960 Speaker 1: the International Health Authority is that's the WHO, the World 533 00:23:52,000 --> 00:23:55,399 Speaker 1: Health Organization and Cancer Counsel Australia. The definition of a 534 00:23:55,480 --> 00:24:00,960 Speaker 1: process meat is that meat has been preserved by smoking, curering, salting, 535 00:24:01,280 --> 00:24:05,280 Speaker 1: or adding chemical preservatives. The product contains added salt and 536 00:24:05,320 --> 00:24:09,800 Speaker 1: sugar dextros, so it has added salt and added chemical preservatives. 537 00:24:09,800 --> 00:24:12,280 Speaker 1: They've got preservatives and binders in there. They've got guaga 538 00:24:12,280 --> 00:24:15,440 Speaker 1: and they've got vinegar. They've got citrus. Are they natural 539 00:24:15,600 --> 00:24:18,919 Speaker 1: and healthier, yes, but they're still acting as preservatives. And 540 00:24:18,960 --> 00:24:21,080 Speaker 1: then you've got flavor enhancers in there too. Are they 541 00:24:21,160 --> 00:24:25,840 Speaker 1: natural flavor enhancers yes, So one would argue that this 542 00:24:25,920 --> 00:24:29,280 Speaker 1: product is technically a process meat. It's not a process 543 00:24:29,359 --> 00:24:32,120 Speaker 1: red meat, but it's a processed meat. So I guess 544 00:24:32,119 --> 00:24:35,760 Speaker 1: from a health context, process meats are not inherently harmful 545 00:24:35,880 --> 00:24:37,479 Speaker 1: in small amounts. If you went off and you had 546 00:24:37,480 --> 00:24:40,240 Speaker 1: your butting sausage dies or not a problem. But it's 547 00:24:40,280 --> 00:24:43,840 Speaker 1: the regular high intake of process meats and process red 548 00:24:43,880 --> 00:24:46,920 Speaker 1: meats that is associated with an increased health risk, particularly 549 00:24:46,920 --> 00:24:48,359 Speaker 1: for things like colorrect or cancer. 550 00:24:49,280 --> 00:24:53,040 Speaker 3: I don't think so it's the nitraits. 551 00:24:52,440 --> 00:24:55,520 Speaker 1: Yes, but also it significantly in terms of the bow 552 00:24:55,640 --> 00:24:58,280 Speaker 1: cancer risk. But whether or not it's a processed red meat, 553 00:24:58,280 --> 00:25:00,520 Speaker 1: because there's two separate things from the who. There's the 554 00:25:01,119 --> 00:25:03,640 Speaker 1: process red meats in terms of the bow cancer risk, 555 00:25:03,720 --> 00:25:06,920 Speaker 1: and then there's the whole classification of process meats overall, 556 00:25:06,960 --> 00:25:09,919 Speaker 1: which they say to directly limit as well. So is 557 00:25:09,960 --> 00:25:13,000 Speaker 1: it better than ham and red meat process red meats, Yes, 558 00:25:13,400 --> 00:25:15,520 Speaker 1: but it is still a process meat. So you are 559 00:25:15,600 --> 00:25:18,560 Speaker 1: still better off to make your own turkey, breast or 560 00:25:18,640 --> 00:25:22,200 Speaker 1: chicken yourself. If you're using it in your lunch box 561 00:25:22,280 --> 00:25:24,280 Speaker 1: or in your sandwiches a couple of times a week, 562 00:25:24,320 --> 00:25:26,080 Speaker 1: I don't really have a problem with it. It's where 563 00:25:26,080 --> 00:25:28,359 Speaker 1: my client was using that, like I think like five 564 00:25:28,440 --> 00:25:30,760 Speaker 1: or six times a week, and she was often using 565 00:25:30,760 --> 00:25:32,760 Speaker 1: the double pack, so she was using a double serve 566 00:25:32,840 --> 00:25:35,159 Speaker 1: to really get that kind of forty grams of protein in. 567 00:25:35,480 --> 00:25:37,400 Speaker 1: So this is so this has come from her pet 568 00:25:37,560 --> 00:25:39,800 Speaker 1: had recommended it. This was before she started working with me. 569 00:25:39,840 --> 00:25:41,760 Speaker 1: We went through a diet, we made some changes, and 570 00:25:41,800 --> 00:25:43,400 Speaker 1: I was like, it's got to go. It's too much. 571 00:25:43,480 --> 00:25:46,000 Speaker 1: Like it is still a process meat. So is it 572 00:25:46,040 --> 00:25:48,200 Speaker 1: a better option than ninety nine percent of what you'll 573 00:25:48,240 --> 00:25:51,760 Speaker 1: find in that processed meat aisle? Yes? But is cooking 574 00:25:51,840 --> 00:25:54,560 Speaker 1: chicken or turkey yourself still going to be better from 575 00:25:54,560 --> 00:25:58,120 Speaker 1: a health perspective, yes, So it's those little nuances that it's, 576 00:25:58,240 --> 00:26:00,000 Speaker 1: you know, nothing shocking, but I think it is still 577 00:26:00,080 --> 00:26:03,080 Speaker 1: important to remember that this does still have some level 578 00:26:03,119 --> 00:26:07,119 Speaker 1: of processing aids in it, preservatives, added salt binders, some 579 00:26:07,240 --> 00:26:11,120 Speaker 1: natural flavor enhancers as well, so it's not quote unquote bad, 580 00:26:11,440 --> 00:26:14,000 Speaker 1: but it is really down to how much of it 581 00:26:14,080 --> 00:26:17,120 Speaker 1: you have, And of course things like white meats are 582 00:26:17,520 --> 00:26:20,760 Speaker 1: better for us then those process red meats as well, 583 00:26:20,800 --> 00:26:23,119 Speaker 1: So it is really dose dependent and how much of 584 00:26:23,160 --> 00:26:26,040 Speaker 1: that you're having, which can impact your risk over time. 585 00:26:26,280 --> 00:26:28,520 Speaker 1: And then of course you've got all your other lifestyle factors, 586 00:26:28,560 --> 00:26:30,800 Speaker 1: how much FIB you have, how much exercise you do, 587 00:26:30,800 --> 00:26:32,480 Speaker 1: do you smoke, do you drink alcohol, do you have 588 00:26:32,520 --> 00:26:35,000 Speaker 1: a family history. All of that stuff matters as well. 589 00:26:35,040 --> 00:26:37,040 Speaker 1: So I just wanted to put it into context where 590 00:26:37,080 --> 00:26:39,240 Speaker 1: I think sometimes people see something and they're like, oh 591 00:26:39,280 --> 00:26:41,240 Speaker 1: my gosh, that's healthy, and they run with that and 592 00:26:41,240 --> 00:26:43,760 Speaker 1: then they overdo it. So I think the main message 593 00:26:43,840 --> 00:26:46,320 Speaker 1: is that balance and moderation is still key if you 594 00:26:46,400 --> 00:26:48,160 Speaker 1: want to use that in a sandwich once or twice 595 00:26:48,200 --> 00:26:50,320 Speaker 1: a week. I honestly wouldn't really have a concern if 596 00:26:50,320 --> 00:26:52,320 Speaker 1: a client did that, but if they were using it 597 00:26:52,520 --> 00:26:55,199 Speaker 1: daily because they're like, it's a lean protein source, it's 598 00:26:55,280 --> 00:26:58,520 Speaker 1: really you know, cost effective, it's it's already cooked for me, 599 00:26:58,560 --> 00:27:00,639 Speaker 1: it's excellent for me, and dumping tons of that in 600 00:27:00,680 --> 00:27:03,000 Speaker 1: every meal, then I would probably have a little bit 601 00:27:03,000 --> 00:27:03,840 Speaker 1: more of a problem with it. 602 00:27:04,400 --> 00:27:07,320 Speaker 2: I think it's a bit because what you're saying, it's 603 00:27:07,400 --> 00:27:09,840 Speaker 2: preserved because it's got salt and vinegar. 604 00:27:09,880 --> 00:27:13,400 Speaker 1: And guagam and you know it stabilizers. Yeah, like they're 605 00:27:13,400 --> 00:27:14,560 Speaker 1: preserving the shelf life. 606 00:27:14,720 --> 00:27:16,840 Speaker 2: Yeah, Okay, I get what you're saying, and I agree. 607 00:27:16,880 --> 00:27:21,280 Speaker 2: Like if I was rating say ham salami, I'd give 608 00:27:21,320 --> 00:27:24,320 Speaker 2: it a one or two out of ten. I'd give 609 00:27:24,359 --> 00:27:26,760 Speaker 2: this product a seven eight out of ten, and then 610 00:27:26,800 --> 00:27:28,760 Speaker 2: i'd give chicken breast or turkey breast a ten. 611 00:27:28,920 --> 00:27:31,280 Speaker 3: So just so listeners, I've got to I agree. 612 00:27:31,280 --> 00:27:34,600 Speaker 2: Say what The only thing I would want to really 613 00:27:34,680 --> 00:27:38,960 Speaker 2: stress is that when you look at the yes process 614 00:27:39,040 --> 00:27:42,440 Speaker 2: meets increasing the calorie density, it's not in natural form. 615 00:27:42,800 --> 00:27:45,640 Speaker 2: It's really important to know that when it comes specifically 616 00:27:45,680 --> 00:27:48,320 Speaker 2: to the digestive cancer risk, it is the night traits 617 00:27:48,400 --> 00:27:52,280 Speaker 2: that break through the digestive barrier and cause issues. And 618 00:27:52,400 --> 00:27:54,240 Speaker 2: we want to stress that when we're using the word 619 00:27:54,280 --> 00:27:58,800 Speaker 2: preservative in this context, they don't have artificial preservatives of 620 00:27:58,880 --> 00:28:02,760 Speaker 2: such with numbers. They're using more natural processing which have 621 00:28:02,800 --> 00:28:06,120 Speaker 2: been used for thousands of years, salts, vinegar, so yes, 622 00:28:06,119 --> 00:28:09,200 Speaker 2: it is preserved and processed, but it does not contain 623 00:28:09,320 --> 00:28:12,359 Speaker 2: night trits. And I think that is a big bonus 624 00:28:12,920 --> 00:28:16,399 Speaker 2: because ninety five percent of that process meat category, including 625 00:28:16,440 --> 00:28:19,080 Speaker 2: all those terrible twiggy sticks and cheese and cracker snacks 626 00:28:19,119 --> 00:28:21,040 Speaker 2: that they're marketing to kids, have all got it in 627 00:28:21,520 --> 00:28:23,119 Speaker 2: and I think that it should be banned, and I 628 00:28:23,119 --> 00:28:25,280 Speaker 2: think it will be eventually. Might take twenty years, but 629 00:28:25,320 --> 00:28:27,919 Speaker 2: eventually they'll get banned in the food supply because of 630 00:28:27,920 --> 00:28:30,560 Speaker 2: that strong association. If the World Health Organization is saying 631 00:28:30,600 --> 00:28:32,959 Speaker 2: we should skip it, I suggest we skip it. So 632 00:28:33,200 --> 00:28:35,440 Speaker 2: I do want to stress that when we're using preservatives 633 00:28:35,440 --> 00:28:37,760 Speaker 2: in this product, it doesn't contain those, and that's why 634 00:28:37,760 --> 00:28:40,200 Speaker 2: it's a standout product. But I'm with you, you know, I 635 00:28:40,560 --> 00:28:42,280 Speaker 2: would want my client to have it once or twice 636 00:28:42,280 --> 00:28:44,360 Speaker 2: a week, max. And certainly not a double whammy. It's 637 00:28:44,360 --> 00:28:46,600 Speaker 2: certainly not thirty eight grams of protein in that context 638 00:28:46,640 --> 00:28:49,120 Speaker 2: because so, yeah, so I thought it was an interesting 639 00:28:49,160 --> 00:28:50,800 Speaker 2: one and it will be interesting to see if so. 640 00:28:50,920 --> 00:28:52,560 Speaker 2: I haven't tasted it as well. I'm a bit funny 641 00:28:52,560 --> 00:28:56,280 Speaker 2: sometimes with those process proteins. I don't always I find 642 00:28:56,320 --> 00:28:58,920 Speaker 2: they just not tasting the same as the other fresh stuff. 643 00:28:58,960 --> 00:29:02,000 Speaker 2: So I haven't eate, actually eat, but yes, technically it 644 00:29:02,040 --> 00:29:04,720 Speaker 2: is better than our traditional ham, salami, etc. So yeah, 645 00:29:04,720 --> 00:29:06,840 Speaker 2: a very interesting one that we came across. So yeah, 646 00:29:06,920 --> 00:29:07,680 Speaker 2: let us know your thoughts. 647 00:29:08,200 --> 00:29:11,680 Speaker 1: Yeah, I agree, I like it. In smollmuts or list 648 00:29:11,720 --> 00:29:16,840 Speaker 1: of question of the week, is protein water worth it? Again? 649 00:29:17,160 --> 00:29:19,400 Speaker 1: Like it's not easy to answer yes or no. Do 650 00:29:19,480 --> 00:29:22,040 Speaker 1: these things like can you eat enough protein in your diet? Yes? 651 00:29:22,080 --> 00:29:25,520 Speaker 1: Have I ever written protein water into a client's meal plan? No? However, 652 00:29:25,680 --> 00:29:28,520 Speaker 1: for the right type of person, it potentially could be 653 00:29:28,560 --> 00:29:30,080 Speaker 1: worth it. I've got a very dear friend of mine 654 00:29:30,080 --> 00:29:32,720 Speaker 1: who just had bariatric surgery and she's being on protein 655 00:29:32,760 --> 00:29:34,840 Speaker 1: water all the time, and for her it's something that 656 00:29:34,880 --> 00:29:37,280 Speaker 1: she actually needs at this point in her life. 657 00:29:37,160 --> 00:29:39,680 Speaker 2: Which is where it started. That was where the interest 658 00:29:39,760 --> 00:29:42,520 Speaker 2: really came from people who were having the gastric slave surgery, 659 00:29:42,840 --> 00:29:44,600 Speaker 2: and they couldn't tolerate a lot of solid food. So 660 00:29:44,680 --> 00:29:46,280 Speaker 2: that was when I first came across it, and then 661 00:29:46,320 --> 00:29:48,360 Speaker 2: it sort of translated over into mainstream. 662 00:29:48,920 --> 00:29:51,360 Speaker 1: Yeah, because after surgery it was those clear fluids. They 663 00:29:51,400 --> 00:29:53,400 Speaker 1: didn't a lot of doctors didn't want what was called 664 00:29:53,440 --> 00:29:55,880 Speaker 1: the free fluids, the milkier type of fluids. They wanted 665 00:29:55,920 --> 00:29:58,760 Speaker 1: those really fluids that you could see through. Basically, So 666 00:29:59,760 --> 00:30:01,440 Speaker 1: I think think an important point. And I've had a 667 00:30:01,480 --> 00:30:03,200 Speaker 1: lot of clients who sating me like, oh, I don't 668 00:30:03,200 --> 00:30:05,800 Speaker 1: have dairy, but they're sitting on these protein waters. Most 669 00:30:05,840 --> 00:30:07,959 Speaker 1: protein waters are actually based on light. So a lot 670 00:30:07,960 --> 00:30:10,880 Speaker 1: of protein waters actually do contain milk, the lunch majority 671 00:30:10,880 --> 00:30:13,160 Speaker 1: on the market, So just be conscious of that if 672 00:30:13,200 --> 00:30:15,800 Speaker 1: you are bigan or you do actively avoid dairy for 673 00:30:15,880 --> 00:30:18,520 Speaker 1: whatever reason. A lot of them do contain whey. They 674 00:30:18,560 --> 00:30:21,360 Speaker 1: are quite expensive, like a lot of them are upwards 675 00:30:21,360 --> 00:30:23,960 Speaker 1: of about four or five dollars for a bottle. They're 676 00:30:24,000 --> 00:30:27,200 Speaker 1: also the majority of them housed in plastic bottles, which 677 00:30:27,240 --> 00:30:30,680 Speaker 1: we know, you know, we're actively trying to reduce our microplastics. 678 00:30:30,960 --> 00:30:32,720 Speaker 1: So from that point of view, I don't love them either. 679 00:30:32,840 --> 00:30:34,640 Speaker 1: If a brand does make it in a powder and 680 00:30:34,640 --> 00:30:37,200 Speaker 1: you can make it up yourself. That would be my preference. 681 00:30:37,600 --> 00:30:39,920 Speaker 1: I think it can be a good alternative if you're 682 00:30:39,920 --> 00:30:43,080 Speaker 1: not somebody that likes milky proteins, if you are somebody 683 00:30:43,120 --> 00:30:46,640 Speaker 1: who for whatever reason, really struggles to get enough protein 684 00:30:46,640 --> 00:30:49,000 Speaker 1: in through their diet. But I really do think that 685 00:30:49,040 --> 00:30:52,320 Speaker 1: most people, particularly for lunch and dinner, have an easy 686 00:30:52,440 --> 00:30:54,520 Speaker 1: you know, like they get enough protein. Like it's really 687 00:30:54,520 --> 00:30:57,040 Speaker 1: fiber and vegetables that people really struggle to get in. 688 00:30:57,080 --> 00:30:58,800 Speaker 1: And all most of our clients, Susie and I, we 689 00:30:58,840 --> 00:31:01,040 Speaker 1: find that breakfast is a hard meal for busy women 690 00:31:01,080 --> 00:31:03,479 Speaker 1: to get enough protein in. So, for whatever reason, if 691 00:31:03,480 --> 00:31:05,000 Speaker 1: you want to sip on a bit of protein water 692 00:31:05,040 --> 00:31:07,520 Speaker 1: at breakfast, but I don't think it's really something that 693 00:31:07,560 --> 00:31:10,080 Speaker 1: most people need to be sipping on all day long. 694 00:31:10,400 --> 00:31:12,440 Speaker 1: I personally don't write them into my meal plans. I 695 00:31:12,440 --> 00:31:14,040 Speaker 1: think they have a time and a place. I'm not 696 00:31:14,120 --> 00:31:16,800 Speaker 1: against them, but I don't find them anywhere near as 697 00:31:16,840 --> 00:31:20,440 Speaker 1: beneficial as other protein sources. What do you think. 698 00:31:20,760 --> 00:31:22,680 Speaker 2: I don't like them because I don't think they absorb well. 699 00:31:23,320 --> 00:31:25,680 Speaker 2: I think that just stick in some way protein in water, 700 00:31:26,080 --> 00:31:28,160 Speaker 2: Like I just think that you're always better to absorb 701 00:31:28,160 --> 00:31:31,080 Speaker 2: it in a whole food, So it's never my go to, 702 00:31:31,320 --> 00:31:33,400 Speaker 2: even when I had clients who had barrier shal surgery, 703 00:31:33,440 --> 00:31:35,520 Speaker 2: I don't want them sipping protein in water. I think 704 00:31:35,560 --> 00:31:41,320 Speaker 2: that the synergistic effect of calcium, magnesium naturally occurring nutrients 705 00:31:41,360 --> 00:31:45,160 Speaker 2: will enhance protein absorption. So I don't ever use them. 706 00:31:45,280 --> 00:31:47,840 Speaker 2: And I know they're really popular, but I just think 707 00:31:47,840 --> 00:31:50,240 Speaker 2: people should be drinking water and eating their protein, Like 708 00:31:50,320 --> 00:31:51,520 Speaker 2: why would you be drinking it? 709 00:31:51,720 --> 00:31:52,600 Speaker 3: Like, I don't get it. 710 00:31:52,600 --> 00:31:54,760 Speaker 2: It's not for me, So each of their own, Like 711 00:31:54,760 --> 00:31:56,720 Speaker 2: if someone said they loved it, but this actually was 712 00:31:56,720 --> 00:32:00,160 Speaker 2: a question on the tanc Instagram, But I don't know. 713 00:32:00,200 --> 00:32:02,560 Speaker 2: I just don't see why. Why would you need that 714 00:32:02,760 --> 00:32:04,240 Speaker 2: if you hadn't had barriercry surgery. 715 00:32:04,320 --> 00:32:06,520 Speaker 1: Why? Well, I think, yeah, as I said, a time 716 00:32:06,560 --> 00:32:09,280 Speaker 1: a time at a place. Yeah, for a really particular person, 717 00:32:09,320 --> 00:32:12,040 Speaker 1: but it's not something we'd broadly recommend for the general population. 718 00:32:12,440 --> 00:32:15,160 Speaker 2: Like I don't want people sipping on nutrients for hours, 719 00:32:15,280 --> 00:32:17,040 Speaker 2: Like if I need them to have their water in 720 00:32:17,040 --> 00:32:18,600 Speaker 2: between have a break from eating, I don't want to 721 00:32:18,640 --> 00:32:21,440 Speaker 2: sipping on protein over four hours, Like, no way, I'm 722 00:32:21,480 --> 00:32:22,760 Speaker 2: not a big fan at all. I don't like them, 723 00:32:23,160 --> 00:32:25,160 Speaker 2: but they're obviously selling like hotcakes because all of the 724 00:32:25,200 --> 00:32:27,600 Speaker 2: big brands are bringing them out. You won't see one 725 00:32:27,920 --> 00:32:29,880 Speaker 2: a designed by dietitian label on it because I'm a 726 00:32:29,920 --> 00:32:30,440 Speaker 2: hard no. 727 00:32:30,440 --> 00:32:32,080 Speaker 1: No. You'll never see a green spowder, and you'll never 728 00:32:32,080 --> 00:32:34,880 Speaker 1: see a protein water designed by dietitians. All right, that 729 00:32:34,920 --> 00:32:35,840 Speaker 1: wraps up the podcast. 730 00:32:35,920 --> 00:32:39,240 Speaker 3: I just yeah, I just think, why would you spend 731 00:32:39,240 --> 00:32:40,000 Speaker 3: five dollars on that? 732 00:32:40,160 --> 00:32:41,360 Speaker 1: What more is there her to say? 733 00:32:41,520 --> 00:32:42,360 Speaker 3: What is there to say? 734 00:32:42,440 --> 00:32:44,800 Speaker 2: Like buy coffee, like with milk, like it'll a bit 735 00:32:44,840 --> 00:32:48,680 Speaker 2: all better, but don't drinking protein water is just I 736 00:32:48,720 --> 00:32:49,720 Speaker 2: don't I just don't get it. 737 00:32:49,720 --> 00:32:50,280 Speaker 3: It's not for me. 738 00:32:50,560 --> 00:32:52,360 Speaker 2: Even with my teenage athletes, I want them to have 739 00:32:52,400 --> 00:32:54,840 Speaker 2: a milkshake, not a protein water. So yeah, not for me. 740 00:32:55,040 --> 00:32:57,280 Speaker 2: I won't get an endorsement from protein water anytime soon. 741 00:32:57,520 --> 00:33:00,400 Speaker 1: All right. Well, that Susie is hard non protein water. 742 00:33:00,480 --> 00:33:02,360 Speaker 1: That's it. That brings us to the end of another 743 00:33:02,400 --> 00:33:05,040 Speaker 1: episode of the Nutrition Couch. No protein water's here, And 744 00:33:05,120 --> 00:33:06,880 Speaker 1: if you know that your diet needs a little bit 745 00:33:06,880 --> 00:33:09,560 Speaker 1: more protein not from protein water, you can check out 746 00:33:09,600 --> 00:33:13,680 Speaker 1: our scientifically formulated not protein water range at designed Bydietitians 747 00:33:13,680 --> 00:33:16,440 Speaker 1: dot Com. We've also got collagen, we've got a triple magnesium, 748 00:33:16,440 --> 00:33:19,400 Speaker 1: and we've got, of course our fabulous ranges of creating 749 00:33:19,480 --> 00:33:22,720 Speaker 1: which most busy women really should supplement with. So check 750 00:33:22,760 --> 00:33:24,960 Speaker 1: us out at designed Bydietitians dot com and we will 751 00:33:24,960 --> 00:33:28,080 Speaker 1: catch you in next week's episode. Not reviewing protein water 752 00:33:28,240 --> 00:33:30,200 Speaker 2: And Leanne is smiling, so she must be feeling slightly 753 00:33:30,280 --> 00:33:32,520 Speaker 2: less nautous, so when she popped on the podcast, slightly 754 00:33:32,560 --> 00:33:33,920 Speaker 2: better hope you feeling better lyend