1 00:00:00,600 --> 00:00:03,239 Speaker 1: Hi, I'm Cissy Burrow and I'm lean Orde, and welcome 2 00:00:03,279 --> 00:00:06,960 Speaker 1: to the Nutrition Couch, a biweekly podcast covering everything that 3 00:00:07,040 --> 00:00:10,000 Speaker 1: is new in the world of diets and nutrition. In 4 00:00:10,039 --> 00:00:15,600 Speaker 1: today's product review episode, lean we are talking dips, because 5 00:00:15,720 --> 00:00:19,639 Speaker 1: let's be honest, who does not like dip? And indeed, 6 00:00:19,680 --> 00:00:21,960 Speaker 1: there are more and more of them in the supermarket 7 00:00:22,040 --> 00:00:25,319 Speaker 1: every time I go. But the truth is not all 8 00:00:25,400 --> 00:00:28,600 Speaker 1: dips are created equally, and today we are going to 9 00:00:28,640 --> 00:00:31,200 Speaker 1: take a look at a couple of good examples of 10 00:00:31,240 --> 00:00:33,879 Speaker 1: how there are some dips out there that are a 11 00:00:33,960 --> 00:00:37,159 Speaker 1: whole lot healthier than others. So first of all, we 12 00:00:37,159 --> 00:00:39,280 Speaker 1: will say, Leanne that I am a massive fan of 13 00:00:39,320 --> 00:00:42,519 Speaker 1: dips because I love a platter and I think a 14 00:00:42,560 --> 00:00:45,279 Speaker 1: platter is not complete, really, is it without some beautiful, 15 00:00:45,320 --> 00:00:49,360 Speaker 1: brightly colored dips to brighten it up? And I think 16 00:00:49,400 --> 00:00:53,280 Speaker 1: because they look so healthy and colorful, and they're green 17 00:00:53,400 --> 00:00:56,760 Speaker 1: and red and purple, they just look like they scream 18 00:00:56,800 --> 00:00:59,720 Speaker 1: with health. But that's not always the case, now, is it? 19 00:01:00,000 --> 00:01:00,560 Speaker 1: Definitely not? 20 00:01:00,600 --> 00:01:03,320 Speaker 2: So we found a goody and a not so goodie 21 00:01:03,320 --> 00:01:05,360 Speaker 2: for our listeners at home today, and I think a 22 00:01:05,360 --> 00:01:07,959 Speaker 2: lot of people will be surprised at the not so 23 00:01:08,200 --> 00:01:10,720 Speaker 2: great aversion, SUSI, because I do, I get a lot 24 00:01:10,760 --> 00:01:12,839 Speaker 2: of class who say to me, oh, this is delicious. 25 00:01:12,880 --> 00:01:14,959 Speaker 2: Can I have this, you know, with you know, some 26 00:01:15,080 --> 00:01:17,360 Speaker 2: vegie sticks or some crackers or something like that. I'm like, yeah, 27 00:01:17,360 --> 00:01:18,160 Speaker 2: sure you can have that. 28 00:01:18,480 --> 00:01:19,520 Speaker 1: But you know why is that? 29 00:01:19,520 --> 00:01:21,720 Speaker 2: They're like, oh, because it's really healthy. So I think 30 00:01:21,760 --> 00:01:23,440 Speaker 2: it'd be really interesting to take a look at some 31 00:01:23,480 --> 00:01:25,800 Speaker 2: of the ingredient lists on our ros and dips today. 32 00:01:26,160 --> 00:01:29,200 Speaker 1: Indeed, so the first dip that I've chosen will be 33 00:01:29,319 --> 00:01:32,720 Speaker 1: familiar to a number of our listeners. It's the pill 34 00:01:32,840 --> 00:01:36,360 Speaker 1: pel homis. Now. The other thing is, everyone seems to 35 00:01:36,360 --> 00:01:41,800 Speaker 1: spell homus differently, but this hormos has spelled hublenous and 36 00:01:42,200 --> 00:01:46,440 Speaker 1: it is available in most major supermarkets. And to be honest, 37 00:01:46,560 --> 00:01:49,760 Speaker 1: I came across this dip because of a client who 38 00:01:49,880 --> 00:01:52,960 Speaker 1: had said to me how good it was. And one 39 00:01:53,000 --> 00:01:56,360 Speaker 1: of the key reasons that dieticians across the board love 40 00:01:56,440 --> 00:01:59,880 Speaker 1: these is it's one of the very few dips that 41 00:02:00,240 --> 00:02:04,120 Speaker 1: is made using extra virgin olive oil, because generally speaking, 42 00:02:04,200 --> 00:02:07,680 Speaker 1: when you look at dips, the first ingredient is often 43 00:02:07,800 --> 00:02:11,200 Speaker 1: vegetable oil or cream, like a sort of cream cheese, 44 00:02:11,560 --> 00:02:15,680 Speaker 1: and there's often very very few nutritious ingredients or low 45 00:02:15,720 --> 00:02:18,040 Speaker 1: calorie ingredients like vegetables. But in the case of the 46 00:02:18,080 --> 00:02:21,280 Speaker 1: pell pail Hommae, which is a beautiful creamy dip, we 47 00:02:21,360 --> 00:02:24,400 Speaker 1: must say the first ingredients is the chickpeas at fifty 48 00:02:24,440 --> 00:02:27,280 Speaker 1: three percent, followed by taeini which is a base of 49 00:02:27,280 --> 00:02:30,639 Speaker 1: sesame and salt water. Then extra virgin olive oil acidity 50 00:02:30,680 --> 00:02:32,920 Speaker 1: regulator which is citric acid, so that's to stop it 51 00:02:32,960 --> 00:02:37,240 Speaker 1: turning salt, and preservative potassium sorbait, which again is going 52 00:02:37,280 --> 00:02:39,320 Speaker 1: to give it a little bit of an extra shelf life. 53 00:02:40,000 --> 00:02:43,440 Speaker 1: It does contain sesame, but is gluten free and dairy free, 54 00:02:43,480 --> 00:02:46,520 Speaker 1: so appeals to people who are seeking out those requirements 55 00:02:46,560 --> 00:02:50,239 Speaker 1: in their diet. Now, when we take a close look nutritionally, 56 00:02:50,280 --> 00:02:53,240 Speaker 1: it's pretty strong. So the homics is in supermarket will 57 00:02:53,320 --> 00:02:55,600 Speaker 1: range from I think as low as about eight percent 58 00:02:56,280 --> 00:02:59,919 Speaker 1: up to about twenty five thirty percent fats. In the 59 00:03:00,080 --> 00:03:02,880 Speaker 1: case of this one hundred grams, it's about nineteen point seven. 60 00:03:02,919 --> 00:03:05,480 Speaker 1: Now it's not a low fat food simply because homus. 61 00:03:05,520 --> 00:03:07,560 Speaker 1: It does have a reasonable amount of oil in it 62 00:03:07,600 --> 00:03:09,320 Speaker 1: to give it that taste and texture. So we would 63 00:03:09,320 --> 00:03:11,960 Speaker 1: never expect it to be low in fat. It's relatively 64 00:03:11,960 --> 00:03:15,280 Speaker 1: low and saturated fat though at three percent, which is good, 65 00:03:15,320 --> 00:03:17,400 Speaker 1: and again that's coming from the use of the extra 66 00:03:17,440 --> 00:03:21,760 Speaker 1: version olive oil eight point six grams per hundred of carbohydrate, 67 00:03:21,840 --> 00:03:25,160 Speaker 1: less than one gram of sugars, a massive, well not massive, 68 00:03:25,160 --> 00:03:27,320 Speaker 1: but a reasonable amount of dietary fiber again from the 69 00:03:27,400 --> 00:03:30,640 Speaker 1: chickpeas at four point nine grams and sodium five hundred 70 00:03:30,639 --> 00:03:32,720 Speaker 1: and four milligrams per hundred, which is pretty low in 71 00:03:32,760 --> 00:03:37,440 Speaker 1: general for a dip. And you know, the issue one 72 00:03:37,440 --> 00:03:39,480 Speaker 1: of them with dips is serving sizes. You know, of 73 00:03:39,520 --> 00:03:42,600 Speaker 1: course it's pretty hard to stick to a tablespoon or so, 74 00:03:42,920 --> 00:03:46,120 Speaker 1: which is generally a serve because they are high fat foods. 75 00:03:46,480 --> 00:03:48,800 Speaker 1: But the reason in general that we love this so 76 00:03:48,960 --> 00:03:51,400 Speaker 1: much is that, as I said, it's one of the 77 00:03:51,480 --> 00:03:54,680 Speaker 1: few commercial dips out there that is using not only 78 00:03:54,760 --> 00:03:57,480 Speaker 1: a better type of oil, but an extra virgin olive oil, 79 00:03:57,480 --> 00:04:00,440 Speaker 1: which is going is giving it a superior fat profile. 80 00:04:01,120 --> 00:04:04,440 Speaker 1: So it's one of my favorites. It's not inexpensive, it's 81 00:04:04,480 --> 00:04:08,520 Speaker 1: about six dollars for the larger three hundred and fifty 82 00:04:08,520 --> 00:04:11,080 Speaker 1: gram serve. It does even when it goes on sale, 83 00:04:11,400 --> 00:04:15,120 Speaker 1: it's pretty pretty expensive compared to the much more process. 84 00:04:15,160 --> 00:04:17,400 Speaker 1: But in this case, Lee and you really are paying 85 00:04:17,480 --> 00:04:21,760 Speaker 1: for a better quality product, and I in this range itself, 86 00:04:21,800 --> 00:04:24,520 Speaker 1: there's actually a couple of lower calorie vegetable options there 87 00:04:24,560 --> 00:04:28,000 Speaker 1: beetroot almond and their spicy capsicum. I think it is 88 00:04:28,040 --> 00:04:30,600 Speaker 1: a really quite low in calorie, so I regularly recommend 89 00:04:30,600 --> 00:04:33,240 Speaker 1: those two. But if you're one of the many nutrition 90 00:04:33,400 --> 00:04:36,080 Speaker 1: couch listeners who like us, love nothing more than homae, 91 00:04:36,640 --> 00:04:39,320 Speaker 1: this is a pretty tasty one, isn't it. 92 00:04:39,360 --> 00:04:42,880 Speaker 2: Absolutely you really can't go past the better quality ingredients here. 93 00:04:43,000 --> 00:04:45,279 Speaker 2: And I will make it about homoe Susie, because I 94 00:04:45,320 --> 00:04:47,839 Speaker 2: actually ate it. I'd say probably till I was about 95 00:04:47,880 --> 00:04:50,440 Speaker 2: twenty eight weeks pregnant and then realized that the newest 96 00:04:50,480 --> 00:04:53,440 Speaker 2: food safety guidelines in Australia for pregnancy do not actually 97 00:04:53,520 --> 00:04:57,680 Speaker 2: recommend commercial homice anymore because the tahini in it has 98 00:04:57,720 --> 00:05:01,360 Speaker 2: become what are they of calling a food safety risk. 99 00:05:01,400 --> 00:05:04,120 Speaker 2: So it's that the tahini part of the homas that 100 00:05:04,279 --> 00:05:07,120 Speaker 2: is not recommended for pregnancy. So I didn't get to 101 00:05:07,200 --> 00:05:09,720 Speaker 2: enjoy it for the last couple of months of my pregnancy. 102 00:05:09,760 --> 00:05:12,320 Speaker 2: But I am happily enjoying hommas at the moment now, SUSI, 103 00:05:12,800 --> 00:05:14,919 Speaker 2: But yeah, I agree this one. It's a good brand, 104 00:05:15,000 --> 00:05:17,160 Speaker 2: it's got great ingredients, and it actually tastes really good 105 00:05:17,200 --> 00:05:19,359 Speaker 2: as well, which is important. It's nice and it's smooth 106 00:05:19,360 --> 00:05:20,520 Speaker 2: and it's creamy. 107 00:05:20,279 --> 00:05:22,520 Speaker 1: Indeed, and as I would say, it's one of those 108 00:05:22,520 --> 00:05:25,080 Speaker 1: foods that it is worth paying for better quality. Now, 109 00:05:25,120 --> 00:05:27,240 Speaker 1: I think the thing with homos, I will also say, 110 00:05:27,960 --> 00:05:31,520 Speaker 1: is when I see those individual serves in supermarket where 111 00:05:31,600 --> 00:05:34,760 Speaker 1: they sell it as a meal like a Lutch replacement. 112 00:05:34,800 --> 00:05:37,200 Speaker 1: So it's quite a large pot, probably about one hundred 113 00:05:37,200 --> 00:05:40,719 Speaker 1: grams of the dip or homice with rice crackers. Be 114 00:05:40,880 --> 00:05:44,040 Speaker 1: very careful because those are about three four hundred calorie 115 00:05:44,040 --> 00:05:46,560 Speaker 1: meals and quite a lot of fat per serve. So 116 00:05:46,560 --> 00:05:48,520 Speaker 1: I think in the case of homics, I'm using it 117 00:05:48,560 --> 00:05:50,479 Speaker 1: always as a side, a bit of a seasoning, so 118 00:05:50,560 --> 00:05:53,080 Speaker 1: as a spread on a sound which are putting a 119 00:05:53,120 --> 00:05:56,159 Speaker 1: tablespoon or two on your snack plate and then enjoying 120 00:05:56,200 --> 00:05:59,479 Speaker 1: it with vegetables because it really is easy to overeat. 121 00:05:59,480 --> 00:06:01,719 Speaker 1: And people call it a protein. Now I'll just go 122 00:06:01,760 --> 00:06:03,800 Speaker 1: back and have another look at the protein number on it. 123 00:06:03,839 --> 00:06:06,080 Speaker 1: I never would call it a protein. I call it 124 00:06:06,120 --> 00:06:08,560 Speaker 1: a fat. And in the case of this variety, it's 125 00:06:08,560 --> 00:06:10,760 Speaker 1: a better fat, but it is still a fat. So Yeah, 126 00:06:10,960 --> 00:06:13,320 Speaker 1: in the cerve it's up to nine point seven per 127 00:06:13,400 --> 00:06:15,720 Speaker 1: hundred grams, but we would suggest twenty to forty. You're 128 00:06:15,720 --> 00:06:18,200 Speaker 1: getting about four grams of protein. So it's certainly not 129 00:06:18,240 --> 00:06:21,000 Speaker 1: a high protein food. It's definitely got more protein than 130 00:06:21,040 --> 00:06:23,480 Speaker 1: some other dips, but it is not a high protein 131 00:06:23,520 --> 00:06:25,960 Speaker 1: food and it shouldn't be thought of as that it's 132 00:06:26,000 --> 00:06:27,800 Speaker 1: a high fat food. It needs to be consumed in 133 00:06:27,839 --> 00:06:31,080 Speaker 1: moderation as such, because I think we're sometimes led to 134 00:06:31,080 --> 00:06:33,560 Speaker 1: believe that the legume base makes it a protein and 135 00:06:33,600 --> 00:06:35,800 Speaker 1: so we can consume it in large amounts. But one 136 00:06:35,839 --> 00:06:37,440 Speaker 1: of the things about homes is that it's made with 137 00:06:37,480 --> 00:06:39,839 Speaker 1: oil to give it that flavor and taste and texture. 138 00:06:40,240 --> 00:06:43,200 Speaker 1: So it's really easy to overeat, and it's high and fat, 139 00:06:43,200 --> 00:06:44,760 Speaker 1: and in the case of this it's a better type 140 00:06:44,760 --> 00:06:46,880 Speaker 1: of fat. And as we've mentioned before, you can eat 141 00:06:46,920 --> 00:06:50,600 Speaker 1: too much fat, so do absolutely watch your portions because 142 00:06:51,200 --> 00:06:54,359 Speaker 1: as delicious as it is, it is easy to over consume. 143 00:06:54,640 --> 00:06:57,040 Speaker 2: Yeah, so it has protein in it, but we wouldn't 144 00:06:57,080 --> 00:06:59,359 Speaker 2: necessarily say it's a wonderful source of protein. 145 00:06:59,400 --> 00:06:59,960 Speaker 1: Put it that way. 146 00:07:00,120 --> 00:07:02,320 Speaker 2: Potentially, if you're you know, you're following completely vegan or 147 00:07:02,360 --> 00:07:04,800 Speaker 2: plant based lifestyle, it probably is a It gives you 148 00:07:05,120 --> 00:07:07,040 Speaker 2: a good amount of protein, but it also gives you 149 00:07:07,080 --> 00:07:09,279 Speaker 2: a decent whack of fat, as Susie mentioned. But I 150 00:07:09,279 --> 00:07:11,000 Speaker 2: think the portion size is this key because if you 151 00:07:11,040 --> 00:07:13,840 Speaker 2: look at the nutritional panel on this brand, even though 152 00:07:13,840 --> 00:07:16,840 Speaker 2: how good it is, there's seventeen point five servings per 153 00:07:16,880 --> 00:07:20,040 Speaker 2: packet Susie and I don't know anybody that would take 154 00:07:20,080 --> 00:07:23,520 Speaker 2: seventeen and a half servings to eat that small tuble 155 00:07:23,560 --> 00:07:26,440 Speaker 2: of hommas, Like nobody ever I have. I haven't quite 156 00:07:26,440 --> 00:07:28,720 Speaker 2: a few clients su before working with me. They would 157 00:07:28,720 --> 00:07:30,840 Speaker 2: happily have a couple of rows of rice crackers and 158 00:07:30,880 --> 00:07:33,640 Speaker 2: an entire thing of hommas for lunch. We could easily 159 00:07:33,720 --> 00:07:36,200 Speaker 2: be in excess of like seven eight hundred calories, just 160 00:07:36,240 --> 00:07:38,840 Speaker 2: because I think we have this health halo perception that 161 00:07:38,920 --> 00:07:41,480 Speaker 2: all homice is healthy and rice crackers are healthy when 162 00:07:41,480 --> 00:07:43,600 Speaker 2: they're low calorie. But when you're eating a few rows 163 00:07:43,600 --> 00:07:45,840 Speaker 2: of rice crackers and a whole type of homas, you're 164 00:07:45,880 --> 00:07:48,280 Speaker 2: not necessarily doing yourself. The best thing from a fat 165 00:07:48,280 --> 00:07:49,000 Speaker 2: lost perspective. 166 00:07:49,200 --> 00:07:51,120 Speaker 1: Oh we've all been there. I'm laughing because we've all 167 00:07:51,120 --> 00:07:53,560 Speaker 1: been there so absolutely. And the other trick actually I've 168 00:07:53,600 --> 00:07:57,080 Speaker 1: learnt on platters now is rather than put the entire 169 00:07:57,120 --> 00:08:00,560 Speaker 1: container of dip out, I spoon some of it out 170 00:08:00,560 --> 00:08:03,000 Speaker 1: into an individual serving dish and just put that out. 171 00:08:03,000 --> 00:08:05,200 Speaker 1: Because what we know about food behaviors is that we 172 00:08:05,280 --> 00:08:07,160 Speaker 1: all will eat the foods that are served to us. 173 00:08:07,360 --> 00:08:09,520 Speaker 1: So if you put the entire container of hommice out, 174 00:08:09,520 --> 00:08:11,760 Speaker 1: you will eat the whole lot, Whereas if you spoot 175 00:08:11,760 --> 00:08:13,840 Speaker 1: it out, I might get two or three different serves 176 00:08:13,880 --> 00:08:15,920 Speaker 1: of entertaining out of that homice. So it's more cost 177 00:08:15,960 --> 00:08:18,880 Speaker 1: effective as well, because it isn't inexpensive, and it just 178 00:08:18,920 --> 00:08:20,880 Speaker 1: means it regulates everyone a little bit better. So that's 179 00:08:20,920 --> 00:08:23,200 Speaker 1: another trick. If you love your dip, make it go 180 00:08:23,240 --> 00:08:25,840 Speaker 1: a little bit further and put it into smaller containers 181 00:08:25,840 --> 00:08:28,840 Speaker 1: to dip with, and it will be much better nutritionally 182 00:08:28,960 --> 00:08:30,720 Speaker 1: and from a budget perspective. 183 00:08:30,920 --> 00:08:33,200 Speaker 2: Let me do one last tip, Susie, making your homics 184 00:08:33,200 --> 00:08:35,280 Speaker 2: go a little bit further. I sometimes use if I've 185 00:08:35,320 --> 00:08:37,640 Speaker 2: got just a little bit of hommus left in the container, 186 00:08:37,679 --> 00:08:39,360 Speaker 2: I make a salad dressing out of it. So I 187 00:08:39,400 --> 00:08:41,240 Speaker 2: take a little bit of hommics, dilute it up with 188 00:08:41,280 --> 00:08:43,200 Speaker 2: some water and squeeze some lemon juice and a little 189 00:08:43,200 --> 00:08:45,880 Speaker 2: bit of pepper and make a really sort of nice 190 00:08:45,920 --> 00:08:47,760 Speaker 2: salad dressing out of it as well, So you can 191 00:08:47,800 --> 00:08:49,080 Speaker 2: make I love that little bit further. 192 00:08:49,920 --> 00:08:51,640 Speaker 1: I do love that. I love that, and it's really 193 00:08:51,640 --> 00:08:53,600 Speaker 1: smart too, because we do know that we waste a 194 00:08:53,600 --> 00:08:55,360 Speaker 1: lot of food, and if you've got a little bit 195 00:08:55,360 --> 00:08:57,120 Speaker 1: of dip at the bottom, that's a very smart way, 196 00:08:57,160 --> 00:08:59,400 Speaker 1: particularly when it's good quality stuff like the pillpl that 197 00:08:59,440 --> 00:09:02,800 Speaker 1: we're investing in. But now we're going to talk about 198 00:09:02,840 --> 00:09:06,320 Speaker 1: another one, because as I said, there's a lot of 199 00:09:06,320 --> 00:09:09,840 Speaker 1: dips out there, and this brand that we've chosen is 200 00:09:09,880 --> 00:09:13,079 Speaker 1: not specifically bad at itself. It's just an example of 201 00:09:13,160 --> 00:09:14,960 Speaker 1: where you can be a little bit misled when it 202 00:09:14,960 --> 00:09:16,720 Speaker 1: comes to actually what's in your dip. So this is 203 00:09:16,760 --> 00:09:20,760 Speaker 1: the Black Swan avocado and on the beautiful green label. 204 00:09:20,760 --> 00:09:22,840 Speaker 1: What screams out to me is that it's so fresh, 205 00:09:22,920 --> 00:09:25,680 Speaker 1: it's green, it looks very very healthy. But when I 206 00:09:25,720 --> 00:09:27,640 Speaker 1: take a closer look at the ingredient, lesslie. And the 207 00:09:27,640 --> 00:09:30,280 Speaker 1: first thing is cream cheese, which is milk, cream, salt, 208 00:09:30,280 --> 00:09:34,360 Speaker 1: and stabilizers. So high fat ingredient avocado pulp is seven 209 00:09:34,440 --> 00:09:38,600 Speaker 1: percent of the overall ingredients, which means that that's the 210 00:09:38,640 --> 00:09:41,880 Speaker 1: next greatest percentage product. So we're probably looking at something 211 00:09:42,000 --> 00:09:47,520 Speaker 1: like ninety two percent of cream cheese and a very 212 00:09:47,520 --> 00:09:49,960 Speaker 1: small amount of avocado to give it that color and 213 00:09:49,960 --> 00:09:52,199 Speaker 1: to be able to claim that it's avocado really should 214 00:09:52,200 --> 00:09:53,400 Speaker 1: be avocado based. 215 00:09:53,080 --> 00:09:55,400 Speaker 2: Dip or cream cheese with a touch of avocado. 216 00:09:55,960 --> 00:09:57,960 Speaker 1: I like that, cream cheese with a touch of avocado. 217 00:09:58,320 --> 00:10:01,640 Speaker 1: Thicknut vegetable oil, potato which will be being used to 218 00:10:01,679 --> 00:10:04,400 Speaker 1: thiket it. A little bit lemon juice to stop it 219 00:10:04,440 --> 00:10:08,120 Speaker 1: from going brown, some spring onion and garlic, ure salt 220 00:10:08,160 --> 00:10:11,160 Speaker 1: spice the city regulator's color, so they are also coloring 221 00:10:11,160 --> 00:10:14,040 Speaker 1: it up water preservatives. Now, the reason I'm reading you 222 00:10:14,080 --> 00:10:15,600 Speaker 1: that is not to say, oh my goodness, look how 223 00:10:15,640 --> 00:10:17,800 Speaker 1: many preservatives and additides are in this dip. Because it 224 00:10:17,840 --> 00:10:19,880 Speaker 1: is a process food, you will have that. Admittedly, the 225 00:10:19,960 --> 00:10:22,839 Speaker 1: ingredient list is quite long compared to the previous dip, 226 00:10:22,840 --> 00:10:25,960 Speaker 1: which was pretty clean. But most importantly I'm just pointing 227 00:10:25,960 --> 00:10:28,560 Speaker 1: out that the most powerful ingredient on that list is 228 00:10:28,600 --> 00:10:31,400 Speaker 1: cream cheese, which is a high saturated fat product. So 229 00:10:31,440 --> 00:10:34,360 Speaker 1: if we look at the nutritionals of this per hundred grams, 230 00:10:34,360 --> 00:10:38,000 Speaker 1: it's almost thirty percent fat and almost over fifteen percent 231 00:10:38,080 --> 00:10:40,760 Speaker 1: saturated fat, So it's got five times the amount of 232 00:10:40,840 --> 00:10:44,400 Speaker 1: saturated fat is the previous hommus we've looked at, and 233 00:10:44,440 --> 00:10:46,320 Speaker 1: it's so it's not only much higher in fat, but 234 00:10:46,320 --> 00:10:48,480 Speaker 1: it's much higher in the worst type of fat. It 235 00:10:48,520 --> 00:10:51,720 Speaker 1: does have added sugars, So this would be a food 236 00:10:51,760 --> 00:10:54,800 Speaker 1: I would never recommend or suggest people have. If people 237 00:10:54,800 --> 00:10:56,839 Speaker 1: want to ad avocado dipley and I would say, get 238 00:10:56,880 --> 00:10:59,120 Speaker 1: your avocado, mash it up, add a little bit of 239 00:10:59,200 --> 00:11:01,680 Speaker 1: chili and lemon juice, then you're good to go. So 240 00:11:01,920 --> 00:11:05,400 Speaker 1: it does really pay to have a quick look at 241 00:11:05,400 --> 00:11:07,839 Speaker 1: the ingredient list of dips and see actually what you're 242 00:11:07,840 --> 00:11:10,880 Speaker 1: actually getting. If you want a vegetable based dip, like 243 00:11:10,920 --> 00:11:13,040 Speaker 1: a beet root dip, like a capsicn dip, you want 244 00:11:13,040 --> 00:11:15,199 Speaker 1: that to be the first ingredient on that label. I 245 00:11:15,240 --> 00:11:17,440 Speaker 1: think one of my favorite Egyptian beetroot dips is like 246 00:11:17,559 --> 00:11:21,160 Speaker 1: ninety percent or more beetroot and that fat, you know, 247 00:11:21,280 --> 00:11:24,360 Speaker 1: high saturated fat food, and it's really easy to overeat because, 248 00:11:24,360 --> 00:11:26,800 Speaker 1: as we've spoken about dips, you don't just have a tablespoon. 249 00:11:26,840 --> 00:11:30,040 Speaker 1: You're going through the whole amount, so be careful. Most 250 00:11:30,080 --> 00:11:32,400 Speaker 1: I would say, out of say the top fifty dips 251 00:11:32,440 --> 00:11:35,079 Speaker 1: in supermarket, forty five of them are made of a 252 00:11:35,160 --> 00:11:38,600 Speaker 1: vegetable oil or cream cheese based, and then there's a 253 00:11:38,640 --> 00:11:41,679 Speaker 1: small handful of ones that have a vegetable base or 254 00:11:41,840 --> 00:11:44,560 Speaker 1: is a better quality product like the homus we've spoken about, 255 00:11:45,040 --> 00:11:47,960 Speaker 1: and that's why it's, you know, a quick and easy 256 00:11:48,000 --> 00:11:51,640 Speaker 1: filler for supermarkets. They're relatively cheap. They're often on sale 257 00:11:51,679 --> 00:11:55,120 Speaker 1: for three dollars for the big tub, but often, as 258 00:11:55,120 --> 00:11:57,120 Speaker 1: I said, you're just paying for process vegetable oil, and 259 00:11:57,160 --> 00:11:58,840 Speaker 1: I wouldn't ever spend money on that. 260 00:11:59,320 --> 00:12:02,280 Speaker 2: And this was still just because it is predominantly cream cheese. 261 00:12:02,280 --> 00:12:04,360 Speaker 2: You're just eating cream cheese. And I laugh at the 262 00:12:05,080 --> 00:12:07,120 Speaker 2: per serving because if you look at the perserving, it 263 00:12:07,120 --> 00:12:09,000 Speaker 2: actually doesn't look too bad from an energy and a 264 00:12:09,000 --> 00:12:12,119 Speaker 2: calorie perspective because the serving size is ten gram susie 265 00:12:12,280 --> 00:12:14,480 Speaker 2: Like that's miniscule. It's like what a teaspoon and a 266 00:12:14,520 --> 00:12:15,439 Speaker 2: half nobody's going. 267 00:12:15,400 --> 00:12:15,800 Speaker 1: To eat that. 268 00:12:16,280 --> 00:12:18,520 Speaker 2: It's crazy, and the fact that they add color in 269 00:12:18,559 --> 00:12:20,360 Speaker 2: there to add more greenness to it to make it 270 00:12:20,400 --> 00:12:23,120 Speaker 2: look more avocado like, but the reality is that there's 271 00:12:23,120 --> 00:12:26,000 Speaker 2: only seven percent avocado in this dip. So if you 272 00:12:26,000 --> 00:12:28,640 Speaker 2: guys actually like a good quality evocado dip, and sometimes 273 00:12:28,640 --> 00:12:30,680 Speaker 2: you're a bit lazy like myself, you bit time poor. 274 00:12:31,360 --> 00:12:35,640 Speaker 2: My favorite recommendation from an avocado dip perspective is the 275 00:12:35,800 --> 00:12:38,720 Speaker 2: Abella brand Susie that's like ninety five percent avocado and 276 00:12:38,720 --> 00:12:39,920 Speaker 2: it's just got a little bit of lemon and a 277 00:12:39,920 --> 00:12:41,760 Speaker 2: little bit of garlic in it, So that one's probably 278 00:12:41,760 --> 00:12:44,560 Speaker 2: the only one that I would actually call an avocado dip. 279 00:12:44,679 --> 00:12:46,640 Speaker 2: The rest of the avocado dips on the market are 280 00:12:46,640 --> 00:12:49,400 Speaker 2: basically cream cheese with a touch of avocado in them. 281 00:12:49,520 --> 00:12:52,720 Speaker 1: Unfortunately, and really, let's be honest, cream cheese is misleading 282 00:12:52,720 --> 00:12:55,240 Speaker 1: in itself. There's not much that's cheesy in cream cheese. 283 00:12:55,240 --> 00:12:58,079 Speaker 1: Cream cheese is a massive cream. It's like, yeah, exactly. 284 00:12:58,200 --> 00:13:00,320 Speaker 1: So also keep that in mind to often have clients 285 00:13:00,320 --> 00:13:02,720 Speaker 1: ask me about cream cheese as an alternative to chetta cheese, 286 00:13:02,720 --> 00:13:05,440 Speaker 1: and I'll say, really, it's not nutritionally like a cheese 287 00:13:05,440 --> 00:13:07,280 Speaker 1: at all. It's acting as a fat, so we do 288 00:13:07,360 --> 00:13:09,880 Speaker 1: need to watch it, and it's thick and gluggy. You 289 00:13:09,920 --> 00:13:11,680 Speaker 1: can't get a small portion of it, and that's one 290 00:13:11,720 --> 00:13:13,959 Speaker 1: of the issues. It's really really easy to over eat 291 00:13:14,000 --> 00:13:16,720 Speaker 1: large volumes of saturated fat when that is one of 292 00:13:16,760 --> 00:13:20,400 Speaker 1: the key ingredients that are going in all right, well leanne. 293 00:13:20,400 --> 00:13:23,320 Speaker 1: That brings us to the end of another Nutrition Couch 294 00:13:23,480 --> 00:13:26,000 Speaker 1: product wrap up for this week. If you haven't done 295 00:13:26,000 --> 00:13:28,480 Speaker 1: so already, please subscribe to have us delivered to your 296 00:13:28,480 --> 00:13:31,480 Speaker 1: inbox every Sunday and Wednesday morning. We have our Instagram 297 00:13:31,480 --> 00:13:33,960 Speaker 1: and Facebook sites running if you've got any ideas for 298 00:13:34,000 --> 00:13:37,040 Speaker 1: product reviews, and we will see you for our next 299 00:13:37,040 --> 00:13:38,760 Speaker 1: product review next Wednesday morning. 300 00:13:38,960 --> 00:13:51,440 Speaker 2: Catch you guys next week.