1
00:00:00,640 --> 00:00:03,279
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
00:00:07,080 --> 00:00:10,039
Speaker 1: is new in the world of diets and nutrition. In

4
00:00:10,039 --> 00:00:15,640
Speaker 1: today's product review episodely and we are talking dips, because

5
00:00:15,720 --> 00:00:19,680
Speaker 1: let's be honest, who does not like dip? And indeed,

6
00:00:19,720 --> 00:00:21,080
Speaker 1: there are more and more of.

7
00:00:21,000 --> 00:00:23,919
Speaker 2: Them in the supermarket every time I go. But the

8
00:00:24,000 --> 00:00:24,640
Speaker 2: truth is.

9
00:00:24,800 --> 00:00:28,400
Speaker 1: Not all dips are created equally. And today we are

10
00:00:28,400 --> 00:00:30,479
Speaker 1: going to take a look at a couple of good

11
00:00:30,560 --> 00:00:33,479
Speaker 1: examples of how there are some dips out there that

12
00:00:33,560 --> 00:00:37,120
Speaker 1: are a whole lot healthier than others. So first of all,

13
00:00:37,120 --> 00:00:39,200
Speaker 1: we will say Leanne that I am a massive fan

14
00:00:39,240 --> 00:00:42,440
Speaker 1: of dips because I love a platter and I think

15
00:00:42,479 --> 00:00:45,320
Speaker 1: a platter is not complete, really, is it without some beautiful,

16
00:00:45,320 --> 00:00:49,400
Speaker 1: brightly colored dips to brighten it up? And I think

17
00:00:49,440 --> 00:00:53,320
Speaker 1: because they look so healthy and colorful, and they're green

18
00:00:53,400 --> 00:00:56,760
Speaker 1: and red and purple, they just look like they scream

19
00:00:56,840 --> 00:00:59,800
Speaker 1: with health. But that's not always the case, now, is it?

20
00:01:00,040 --> 00:01:02,520
Speaker 3: Definitely not? So we found a goody and a not

21
00:01:02,720 --> 00:01:05,160
Speaker 3: so goodie for our listeners at home today, and I

22
00:01:05,160 --> 00:01:06,840
Speaker 3: think a lot of people will be surprised at the

23
00:01:07,640 --> 00:01:10,360
Speaker 3: not so great aversion SUSI. Because I do, I get

24
00:01:10,400 --> 00:01:12,160
Speaker 3: a lot of class who say to me, oh, this

25
00:01:12,200 --> 00:01:14,880
Speaker 3: is delicious. Can I have this, you know, with you know,

26
00:01:14,880 --> 00:01:16,840
Speaker 3: some vegie sticks or some crackers or something like that.

27
00:01:16,920 --> 00:01:18,840
Speaker 3: I'm like, yeah, sure you can have that. But you

28
00:01:18,840 --> 00:01:21,120
Speaker 3: know why is that? They're like, oh, because it's really healthy.

29
00:01:21,200 --> 00:01:23,080
Speaker 3: So I think it'd be really interesting to take a

30
00:01:23,080 --> 00:01:25,160
Speaker 3: look at some of the ingredient lists on ourtros and

31
00:01:25,200 --> 00:01:25,800
Speaker 3: dips today.

32
00:01:26,160 --> 00:01:29,240
Speaker 1: Indeed, so the first dip that I've chosen will be

33
00:01:29,360 --> 00:01:32,759
Speaker 1: familiar to a number of our listeners. It's the pill

34
00:01:32,880 --> 00:01:34,840
Speaker 1: pel homis. Now.

35
00:01:34,959 --> 00:01:37,480
Speaker 2: The other thing is, everyone seems to spell homus.

36
00:01:37,080 --> 00:01:42,360
Speaker 1: Differently, but this homos has spelled hu doublenous and it

37
00:01:42,440 --> 00:01:46,480
Speaker 1: is available in most rate major supermarkets. And to be honest,

38
00:01:46,600 --> 00:01:49,840
Speaker 1: I came across this dip because of a client who

39
00:01:49,880 --> 00:01:52,920
Speaker 1: had said to me how good it was. And one

40
00:01:53,000 --> 00:01:56,400
Speaker 1: of the key reasons that dieticians across the board love

41
00:01:56,480 --> 00:02:00,040
Speaker 1: this is it's one of the very few dips that

42
00:02:00,240 --> 00:02:04,120
Speaker 1: is made using extra virgin olive oil, because generally speaking,

43
00:02:04,200 --> 00:02:07,720
Speaker 1: when you look at dips, the first ingredient is often

44
00:02:07,800 --> 00:02:11,200
Speaker 1: vegetable oil or cream like a sort of cream cheese,

45
00:02:11,600 --> 00:02:15,720
Speaker 1: and there's often very very few nutritious ingredients or low

46
00:02:15,720 --> 00:02:18,080
Speaker 1: calorie ingredients like vegetables. But in the case of the

47
00:02:18,080 --> 00:02:21,320
Speaker 1: pel pail hommice, which is a beautiful creamy dip, we

48
00:02:21,400 --> 00:02:24,440
Speaker 1: must say the first ingredients is the chickpeas at fifty

49
00:02:24,440 --> 00:02:27,280
Speaker 1: three percent, followed by taeni which is a base of

50
00:02:27,320 --> 00:02:30,680
Speaker 1: sesame and salt water. Then extra virgin olive oil, acidity

51
00:02:30,720 --> 00:02:32,920
Speaker 1: regulator which is citric acid, so that's to stop it

52
00:02:33,000 --> 00:02:37,280
Speaker 1: turning salt, and preservative potassium sorbait, which again is going

53
00:02:37,320 --> 00:02:39,320
Speaker 1: to give it a little bit of an extra shelf life.

54
00:02:40,040 --> 00:02:43,480
Speaker 1: It does contain sesame, but is gluten free and dairy free,

55
00:02:43,520 --> 00:02:46,520
Speaker 1: so appeals to people who are seeking out those requirements

56
00:02:46,560 --> 00:02:50,279
Speaker 1: in their diet. Now, when we take a close look nutritionally,

57
00:02:50,280 --> 00:02:53,240
Speaker 1: it's pretty strong. So the homice is in supermarket will

58
00:02:53,360 --> 00:02:55,600
Speaker 1: range from I think as low as about eight percent

59
00:02:56,320 --> 00:03:00,440
Speaker 1: up to about twenty five thirty percent fats. Case of

60
00:03:00,440 --> 00:03:03,080
Speaker 1: this one hundred grams, it's about nineteen point seven. Now

61
00:03:03,080 --> 00:03:05,600
Speaker 1: it's not a low fat food simply because homus. It

62
00:03:05,680 --> 00:03:07,720
Speaker 1: does have a reasonable amount of oil in it to

63
00:03:07,720 --> 00:03:09,520
Speaker 1: give it that taste and texture. So we would never

64
00:03:09,560 --> 00:03:12,120
Speaker 1: expect it to be low in fat. It's relatively low

65
00:03:12,160 --> 00:03:15,320
Speaker 1: and saturated fat though at three percent, which is good,

66
00:03:15,320 --> 00:03:17,399
Speaker 1: and again that's coming from the use of the extra

67
00:03:17,480 --> 00:03:21,799
Speaker 1: version olive oil eight point six grams per hundred of carbohydrate,

68
00:03:21,880 --> 00:03:25,200
Speaker 1: less than one gram of sugars, a massive, well not massive,

69
00:03:25,200 --> 00:03:27,320
Speaker 1: but a reasonable amount of dietary fiber again from the

70
00:03:27,400 --> 00:03:30,640
Speaker 1: chickpeas at four point nine grams and sodium five hundred

71
00:03:30,680 --> 00:03:32,760
Speaker 1: and four milligrams per hundred, which is pretty low in

72
00:03:32,760 --> 00:03:37,440
Speaker 1: general for a dip. And you know, the issue one

73
00:03:37,480 --> 00:03:39,480
Speaker 1: of them with dips is serving sizes. You know, of

74
00:03:39,520 --> 00:03:42,640
Speaker 1: course it's pretty hard to stick to a tablespoon or so,

75
00:03:42,960 --> 00:03:46,160
Speaker 1: which is generally a serve because they are high fat foods.

76
00:03:46,520 --> 00:03:48,840
Speaker 1: But the reason in general that we love this so

77
00:03:48,960 --> 00:03:51,440
Speaker 1: much is that, as I said, it's one of the

78
00:03:51,480 --> 00:03:54,760
Speaker 1: few commercial dips out there that is using not only

79
00:03:54,800 --> 00:03:57,520
Speaker 1: a better type of oil, but an extra virgin olive oil,

80
00:03:57,520 --> 00:04:01,360
Speaker 1: which is going is giving it a superior fatfile. So

81
00:04:01,880 --> 00:04:04,800
Speaker 1: it's one of my favorites. It's not inexpensive, it's about

82
00:04:04,840 --> 00:04:09,160
Speaker 1: six dollars for the larger three hundred and fifty gram serve.

83
00:04:09,280 --> 00:04:12,120
Speaker 1: It does even when it goes on sale, it's pretty

84
00:04:12,760 --> 00:04:15,720
Speaker 1: pretty expensive compared to the much more process, but in

85
00:04:15,760 --> 00:04:17,719
Speaker 1: this case, Lee and you really are paying for a

86
00:04:17,760 --> 00:04:22,000
Speaker 1: better quality product, and I in this range itself, there's

87
00:04:22,000 --> 00:04:25,080
Speaker 1: actually a couple of lower calorie vegetable options, their beetroot

88
00:04:25,160 --> 00:04:28,120
Speaker 1: almond and their spicy capsicum. I think it is a

89
00:04:28,200 --> 00:04:31,440
Speaker 1: really quite low in calorie, so I regularly recommend those two.

90
00:04:31,600 --> 00:04:34,120
Speaker 1: But if you're one of the many nutrition couch listeners

91
00:04:34,120 --> 00:04:37,000
Speaker 1: who like us, love nothing more than homae, this is

92
00:04:37,040 --> 00:04:39,320
Speaker 1: a pretty tasty one, isn't it.

93
00:04:39,360 --> 00:04:42,080
Speaker 3: Absolutely yeah, you really can't go past the better quality

94
00:04:42,200 --> 00:04:44,720
Speaker 3: ingredients here. And I will make it about Homo susie

95
00:04:44,720 --> 00:04:47,599
Speaker 3: because I actually ate it. I'd say probably till I

96
00:04:47,600 --> 00:04:49,760
Speaker 3: was about twenty eight weeks pregnant and then realized that

97
00:04:50,000 --> 00:04:52,919
Speaker 3: the newest food safety guidelines in Australia but pregnancy do

98
00:04:53,000 --> 00:04:57,159
Speaker 3: not actually recommend commercial homice anymore because the tahini in

99
00:04:57,240 --> 00:05:00,520
Speaker 3: it has become what are they sort of calling a

100
00:05:00,560 --> 00:05:03,520
Speaker 3: food safety risk. So it's that the tahimi part of

101
00:05:03,520 --> 00:05:06,599
Speaker 3: the homas that is not recommended for pregnancy. So I

102
00:05:06,640 --> 00:05:08,760
Speaker 3: didn't get to enjoy it for the last couple of

103
00:05:08,760 --> 00:05:11,200
Speaker 3: months of my pregnancy. But I am happily enjoying hommas

104
00:05:11,240 --> 00:05:13,960
Speaker 3: at the moment now, SUSI, But yeah, I agree this one.

105
00:05:14,200 --> 00:05:16,200
Speaker 3: It's a good brand, it's got great ingredients, and it

106
00:05:16,200 --> 00:05:18,480
Speaker 3: actually tastes really good as well. How much is important.

107
00:05:18,480 --> 00:05:20,560
Speaker 3: It's nice and it's smooth and it's creamy.

108
00:05:20,279 --> 00:05:22,520
Speaker 1: Indeed, and as I would say, it's one of those

109
00:05:22,560 --> 00:05:25,120
Speaker 1: foods that it is worth paying for better quality. Now,

110
00:05:25,160 --> 00:05:27,240
Speaker 1: I think the thing with homos I will also say,

111
00:05:27,960 --> 00:05:31,560
Speaker 1: is when I see those individual serves in supermarket where

112
00:05:31,600 --> 00:05:34,800
Speaker 1: they sell it as a meal like a Lutch replacement.

113
00:05:34,800 --> 00:05:37,159
Speaker 1: So it's quite a large pot, probably about one hundred

114
00:05:37,240 --> 00:05:40,760
Speaker 1: grams of the dip or homice with rice crackers. Be

115
00:05:40,920 --> 00:05:44,000
Speaker 1: very careful because those are about three four hundred calorie

116
00:05:44,080 --> 00:05:46,560
Speaker 1: meals and quite a lot of fat per serve. So

117
00:05:46,600 --> 00:05:48,560
Speaker 1: I think in the case of homice, I'm using it

118
00:05:48,600 --> 00:05:50,520
Speaker 1: always as a side, a bit of a seasoning, so

119
00:05:50,560 --> 00:05:53,120
Speaker 1: as a spread on a sound which or putting a

120
00:05:53,160 --> 00:05:56,240
Speaker 1: tablespoon or two on your snack plate and then enjoying

121
00:05:56,240 --> 00:05:59,520
Speaker 1: it with vegetables because it really is easy to overeat

122
00:05:59,520 --> 00:06:01,760
Speaker 1: and people call it a protein. Now I'll just go

123
00:06:01,800 --> 00:06:03,840
Speaker 1: back and have another look at the protein number on it.

124
00:06:03,880 --> 00:06:06,120
Speaker 1: I never would call it a protein. I call it

125
00:06:06,120 --> 00:06:08,560
Speaker 1: a fat. And in the case of this variety, it's

126
00:06:08,600 --> 00:06:10,760
Speaker 1: a better fat, but it is still a fat. So Yeah,

127
00:06:10,960 --> 00:06:13,279
Speaker 1: in the cerve it's up to nine point seven per

128
00:06:13,440 --> 00:06:15,760
Speaker 1: hundred grams, but we would suggest twenty to forty. You're

129
00:06:15,760 --> 00:06:18,200
Speaker 1: getting about four grams of protein. So it's certainly not

130
00:06:18,240 --> 00:06:21,000
Speaker 1: a high protein food. It's definitely got more protein than

131
00:06:21,040 --> 00:06:23,520
Speaker 1: some other dips, but it is not a high protein

132
00:06:23,560 --> 00:06:26,000
Speaker 1: food and it shouldn't be thought of as that it's

133
00:06:26,000 --> 00:06:26,800
Speaker 1: a high fat food.

134
00:06:26,839 --> 00:06:28,680
Speaker 2: It needs to be consumed in moderation.

135
00:06:28,400 --> 00:06:31,440
Speaker 1: As such, because I think we're sometimes led to believe

136
00:06:31,440 --> 00:06:33,719
Speaker 1: that the legume base makes it a protein and so

137
00:06:33,760 --> 00:06:35,920
Speaker 1: we can consume it in large amounts. But one of

138
00:06:35,960 --> 00:06:37,799
Speaker 1: the things about homess is that it's made with oil

139
00:06:37,920 --> 00:06:40,560
Speaker 1: to give it that flavor and taste and texture, so.

140
00:06:40,800 --> 00:06:42,160
Speaker 2: It's really easy to overeat.

141
00:06:42,160 --> 00:06:43,960
Speaker 1: And it's high fat, and in the case of this

142
00:06:44,040 --> 00:06:46,239
Speaker 1: it's a better type of fat. And as we've mentioned before,

143
00:06:46,279 --> 00:06:48,920
Speaker 1: you can eat too much fat, so do absolutely wash

144
00:06:48,960 --> 00:06:53,320
Speaker 1: your portions because as delicious as it is, it is

145
00:06:53,360 --> 00:06:54,400
Speaker 1: easy to over consume.

146
00:06:54,640 --> 00:06:57,080
Speaker 3: Yeah, so it has protein in it, but we wouldn't

147
00:06:57,080 --> 00:06:59,360
Speaker 3: necessarily say it's a wonderful source of protein.

148
00:06:59,400 --> 00:06:59,960
Speaker 2: Put it that way.

149
00:07:00,160 --> 00:07:02,360
Speaker 3: Potentially, if you're you know, you're following completely vegan or

150
00:07:02,360 --> 00:07:04,800
Speaker 3: plant based lifestyle, it probably is a It gives you

151
00:07:05,160 --> 00:07:07,040
Speaker 3: a good amount of protein, but it also gives you

152
00:07:07,080 --> 00:07:09,280
Speaker 3: a decent whack of fat, as Susie mentioned. But I

153
00:07:09,320 --> 00:07:11,040
Speaker 3: think the portion size is this key because if you

154
00:07:11,080 --> 00:07:13,880
Speaker 3: look at the nutritional panel on this brand, even though

155
00:07:13,880 --> 00:07:16,840
Speaker 3: how good it is, there's seventeen point five servings per

156
00:07:16,880 --> 00:07:20,040
Speaker 3: packet Susie and I don't know anybody that would take

157
00:07:20,120 --> 00:07:23,559
Speaker 3: seventeen and a half servings to eat that small tuble

158
00:07:23,600 --> 00:07:26,760
Speaker 3: of hommas, like nobody ever, I haven't quite a few

159
00:07:26,760 --> 00:07:29,200
Speaker 3: clients su before working with me. They would happily have

160
00:07:29,440 --> 00:07:31,480
Speaker 3: a couple of rows of rice crackers and an entire

161
00:07:31,560 --> 00:07:33,880
Speaker 3: thing of homas for lunch. We could easily be in

162
00:07:33,960 --> 00:07:37,000
Speaker 3: excess of like seven eight hundred calories, just because I

163
00:07:37,000 --> 00:07:39,480
Speaker 3: think we have this health halo perception that all homice

164
00:07:39,560 --> 00:07:42,240
Speaker 3: is healthy and rice crackers are healthy when they're low calorie.

165
00:07:42,240 --> 00:07:44,280
Speaker 3: But when you're eating a few rows of rice crackers

166
00:07:44,320 --> 00:07:46,960
Speaker 3: and a whole tup of homas, you're not necessarily doing

167
00:07:46,960 --> 00:07:49,040
Speaker 3: yourself the best thing from a fat loss perspective.

168
00:07:49,440 --> 00:07:51,320
Speaker 1: We've all been there. I'm laughing because we've all been

169
00:07:51,360 --> 00:07:53,880
Speaker 1: there so absolutely. And the other trick actually I've learnt

170
00:07:54,040 --> 00:07:57,720
Speaker 1: on platters now is rather than put the entire container

171
00:07:57,760 --> 00:08:00,760
Speaker 1: of dip out, I spoon some of it out into

172
00:08:00,840 --> 00:08:03,280
Speaker 1: an individual serving dish and just put that out. Because

173
00:08:03,320 --> 00:08:05,440
Speaker 1: what we know about food behaviors is that we all

174
00:08:05,480 --> 00:08:07,160
Speaker 1: will eat the foods that are served to us.

175
00:08:07,400 --> 00:08:08,120
Speaker 2: So if you put the.

176
00:08:08,200 --> 00:08:10,560
Speaker 1: Entire container of hommice out, you will eat the whole lot,

177
00:08:10,840 --> 00:08:12,680
Speaker 1: Whereas if you spoot it out, I might get two

178
00:08:12,720 --> 00:08:15,320
Speaker 1: or three different serves of entertaining out of that homics.

179
00:08:15,360 --> 00:08:18,240
Speaker 1: So it's more cost effective as well, because it isn't inexpensive,

180
00:08:18,520 --> 00:08:20,640
Speaker 1: and it just means it regulates everyone a little bit better.

181
00:08:20,640 --> 00:08:23,000
Speaker 1: So that's another trick. If you love your dip, make

182
00:08:23,040 --> 00:08:24,920
Speaker 1: it go a little bit further and put it into

183
00:08:24,960 --> 00:08:27,920
Speaker 1: smaller containers to dip with, and it will be much

184
00:08:27,960 --> 00:08:30,800
Speaker 1: better nutritionally and from a budget perspective.

185
00:08:30,960 --> 00:08:33,240
Speaker 3: Let me do one last tip, Susie, making your homics

186
00:08:33,240 --> 00:08:35,319
Speaker 3: go a little bit further. I sometimes use if I've

187
00:08:35,320 --> 00:08:37,680
Speaker 3: got just a little bit of homus left in the container.

188
00:08:37,720 --> 00:08:39,400
Speaker 3: I make a salad dressing out of it. So I

189
00:08:39,440 --> 00:08:41,280
Speaker 3: take the little bit of hommics, dilute it up with

190
00:08:41,280 --> 00:08:43,200
Speaker 3: some water and squeeze some lemon juice and a little

191
00:08:43,200 --> 00:08:45,920
Speaker 3: bit of pepper and make a really sort of nice

192
00:08:45,960 --> 00:08:47,800
Speaker 3: salad dressing out of it as well. So you can

193
00:08:47,800 --> 00:08:48,840
Speaker 3: make quite a love that little bit.

194
00:08:48,840 --> 00:08:50,679
Speaker 2: Further, I do love that.

195
00:08:50,720 --> 00:08:52,520
Speaker 1: I love that, and it's really smart too, because we

196
00:08:52,640 --> 00:08:54,200
Speaker 1: do know that we waste a lot of food, and

197
00:08:54,200 --> 00:08:56,200
Speaker 1: if you've got a little bit of dip at the bottom,

198
00:08:56,280 --> 00:08:58,360
Speaker 1: that's a very smart way, particularly when it's good quality

199
00:08:58,400 --> 00:09:02,120
Speaker 1: stuff like the pillpl that we're investing in. But now

200
00:09:02,120 --> 00:09:05,840
Speaker 1: we're going to talk about another one, because as I said,

201
00:09:05,840 --> 00:09:08,960
Speaker 1: there's a lot of dips out there, and this brand

202
00:09:08,960 --> 00:09:12,280
Speaker 1: that we've chosen is not specifically bad at itself. It's

203
00:09:12,360 --> 00:09:14,200
Speaker 1: just an example of where you can be a little

204
00:09:14,200 --> 00:09:16,240
Speaker 1: bit misled when it comes to actually what's in your dip.

205
00:09:16,320 --> 00:09:19,640
Speaker 1: So this is the Black Swan avocado and on the

206
00:09:19,679 --> 00:09:22,040
Speaker 1: beautiful green label. What screams out to me is that

207
00:09:22,080 --> 00:09:24,840
Speaker 1: it's so fresh, it's green, it looks very very healthy.

208
00:09:25,280 --> 00:09:27,440
Speaker 1: But when I take a closer look at the ingredient, lesslie.

209
00:09:27,440 --> 00:09:30,280
Speaker 1: And the first thing is cream cheese, which is milk, cream, salt,

210
00:09:30,320 --> 00:09:34,360
Speaker 1: and stabilizers. So high fat ingredient avocado pulp is seven

211
00:09:34,480 --> 00:09:38,640
Speaker 1: percent of the overall ingredients, which means that that's the

212
00:09:38,679 --> 00:09:41,920
Speaker 1: next greatest percentage product. So we're probably looking at something

213
00:09:42,000 --> 00:09:47,560
Speaker 1: like ninety two percent of cream cheese and a very

214
00:09:47,559 --> 00:09:49,960
Speaker 1: small amount of avocado to give it that color and

215
00:09:50,000 --> 00:09:52,200
Speaker 1: to be able to claim that it's avocado really should

216
00:09:52,200 --> 00:09:53,439
Speaker 1: be avocado based.

217
00:09:53,120 --> 00:09:55,439
Speaker 3: Dip or cream cheese with a touch of avocado.

218
00:09:56,000 --> 00:09:57,960
Speaker 1: I like that, cream cheese with a touch of avocado.

219
00:09:58,360 --> 00:10:01,640
Speaker 1: Thicknut vegetable oil, potato which will be being used to

220
00:10:01,679 --> 00:10:04,440
Speaker 1: thiket it. A little bit lemon juice to stop it

221
00:10:04,480 --> 00:10:08,160
Speaker 1: from going brown, some spring onion and garlic, ure salt

222
00:10:08,200 --> 00:10:11,160
Speaker 1: spice the city regulator's color, so they are also coloring

223
00:10:11,200 --> 00:10:14,080
Speaker 1: it up water preservatives. Now, the reason I'm reading you

224
00:10:14,120 --> 00:10:15,640
Speaker 1: that is not to say, oh my goodness, look how

225
00:10:15,679 --> 00:10:17,800
Speaker 1: many preservatives and additudes are in this dip. Because it

226
00:10:17,840 --> 00:10:19,880
Speaker 1: is a process food, you will have that. Admittedly, the

227
00:10:20,000 --> 00:10:22,839
Speaker 1: ingredient list is quite long compared to the previous dip,

228
00:10:22,880 --> 00:10:26,000
Speaker 1: which was pretty clean. But most importantly I'm just pointing

229
00:10:26,000 --> 00:10:28,600
Speaker 1: out that the most powerful ingredient on that list is

230
00:10:28,600 --> 00:10:31,400
Speaker 1: cream cheese, which is a high saturated fat product. So

231
00:10:31,480 --> 00:10:34,360
Speaker 1: if we look at the nutritionals of this per hundred grams,

232
00:10:34,400 --> 00:10:38,040
Speaker 1: it's almost thirty percent fat and almost over fifteen percent

233
00:10:38,080 --> 00:10:40,800
Speaker 1: saturated fat. So it's got five times the amount of

234
00:10:40,840 --> 00:10:44,439
Speaker 1: saturated fat is the previous hummus we've looked at, and

235
00:10:44,760 --> 00:10:46,520
Speaker 1: so it's not only much higher in fat, but it's

236
00:10:46,559 --> 00:10:48,720
Speaker 1: much higher in the worst type of fat. It does

237
00:10:48,760 --> 00:10:51,880
Speaker 1: have added sugars, So this would be a food I

238
00:10:51,880 --> 00:10:55,000
Speaker 1: would never recommend or suggest people have. If people want

239
00:10:55,000 --> 00:10:57,599
Speaker 1: to ad avocado dipley and I would say, get your avocado,

240
00:10:57,760 --> 00:10:59,520
Speaker 1: mash it up, add a little bit of chili and

241
00:10:59,600 --> 00:11:00,320
Speaker 1: lemon tree, then.

242
00:11:00,240 --> 00:11:00,920
Speaker 2: You're good to go.

243
00:11:01,520 --> 00:11:05,199
Speaker 1: So it does really pay to have a quick look

244
00:11:05,280 --> 00:11:07,679
Speaker 1: at the ingredient list of dips and see actually what

245
00:11:07,679 --> 00:11:10,760
Speaker 1: you're actually getting. If you want a vegetable based dip,

246
00:11:10,840 --> 00:11:13,040
Speaker 1: like a beetroot dip, like a capsicn dip, you want

247
00:11:13,080 --> 00:11:15,280
Speaker 1: that to be the first ingredient on that label. I

248
00:11:15,280 --> 00:11:17,480
Speaker 1: think one of my favorite Egyptian beetroot dips is like

249
00:11:17,559 --> 00:11:21,200
Speaker 1: ninety percent or more beetroot and that fat, you know,

250
00:11:21,320 --> 00:11:24,400
Speaker 1: high saturated fat food. And it's really easy to overeat because,

251
00:11:24,400 --> 00:11:26,839
Speaker 1: as we've spoken about dips, you don't just have a tablespoon.

252
00:11:26,880 --> 00:11:29,760
Speaker 2: You're going through the whole amount, so be careful.

253
00:11:29,800 --> 00:11:32,200
Speaker 1: Most I would say, out of say the top fifty

254
00:11:32,200 --> 00:11:35,040
Speaker 1: dips in supermarket, forty five of them are made of

255
00:11:35,040 --> 00:11:38,480
Speaker 1: a vegetable oil or cream cheese based, and then there's

256
00:11:38,520 --> 00:11:41,520
Speaker 1: a small handful of ones that have a vegetable base

257
00:11:41,640 --> 00:11:43,720
Speaker 1: or it is a better quality product like the homus

258
00:11:43,760 --> 00:11:47,280
Speaker 1: we've spoken about, and that's why it's, you know, a

259
00:11:47,360 --> 00:11:49,760
Speaker 1: quick and easy filler for supermarkets.

260
00:11:49,800 --> 00:11:50,800
Speaker 2: They're relatively cheap.

261
00:11:50,800 --> 00:11:54,000
Speaker 1: They're often on sale for three dollars for the big tub,

262
00:11:54,120 --> 00:11:56,440
Speaker 1: but often, as I said, you're just paying for process

263
00:11:56,520 --> 00:11:58,880
Speaker 1: vegetable oil, and I wouldn't ever spend money on that.

264
00:11:59,320 --> 00:12:02,280
Speaker 3: And this was still because it is predominantly cream cheese.

265
00:12:02,320 --> 00:12:04,360
Speaker 3: You're just eating cream cheese. And I laugh at the

266
00:12:05,080 --> 00:12:07,120
Speaker 3: per serving because if you look at the perserving, it

267
00:12:07,160 --> 00:12:09,000
Speaker 3: actually doesn't look too bad from an energy and a

268
00:12:09,040 --> 00:12:12,400
Speaker 3: calorie perspective because the serving size is ten gram Susie like,

269
00:12:12,480 --> 00:12:14,800
Speaker 3: that's miniscule. It's like what the tea spoon and a half.

270
00:12:14,880 --> 00:12:17,600
Speaker 3: Nobody's going to eat that it's crazy, and the fact

271
00:12:17,640 --> 00:12:19,760
Speaker 3: that they add color in there to add more greenness

272
00:12:19,760 --> 00:12:22,120
Speaker 3: to it to make it look more avocado like, but

273
00:12:22,160 --> 00:12:24,640
Speaker 3: the reality is that there's only seven percent avocado in

274
00:12:24,720 --> 00:12:27,080
Speaker 3: this dip. So if you guys actually like a good

275
00:12:27,160 --> 00:12:29,960
Speaker 3: quality avocado dip, and sometimes you're a bit lazy like myself,

276
00:12:30,000 --> 00:12:33,520
Speaker 3: you bit time poor. My favorite recommendation from an avocado

277
00:12:33,600 --> 00:12:37,600
Speaker 3: dip perspective is the Abella brand Susie that's like ninety

278
00:12:37,640 --> 00:12:39,480
Speaker 3: five percent avocado and it's just got a little bit

279
00:12:39,480 --> 00:12:40,920
Speaker 3: of lemon and a little bit of garlic in it,

280
00:12:41,000 --> 00:12:42,720
Speaker 3: So that one's probably the only one that I would

281
00:12:42,720 --> 00:12:45,720
Speaker 3: actually call an avocado dip. The rest of the avocado

282
00:12:45,760 --> 00:12:48,080
Speaker 3: dips on the market are basically cream cheese with a

283
00:12:48,120 --> 00:12:49,400
Speaker 3: touch of avocado in them.

284
00:12:49,559 --> 00:12:52,760
Speaker 1: Unfortunately, and really, let's be honest, cream cheese is misleading

285
00:12:52,760 --> 00:12:55,200
Speaker 1: in itself. There's not much that's cheesy in cream cheese.

286
00:12:55,280 --> 00:12:58,280
Speaker 1: Cream cheese is a massive cream like yeah, exactly, So

287
00:12:58,600 --> 00:13:00,480
Speaker 1: also keep that in mind. I often have clients ask

288
00:13:00,520 --> 00:13:02,760
Speaker 1: me about cream cheese as an alternative to chetta cheese,

289
00:13:02,760 --> 00:13:05,480
Speaker 1: and I'll say, really, it's not nutritionally like a cheese

290
00:13:05,480 --> 00:13:07,320
Speaker 1: at all. It's acting as a fat so we do

291
00:13:07,400 --> 00:13:09,920
Speaker 1: need to watch it. And it's thick and gluggy. You

292
00:13:09,960 --> 00:13:11,720
Speaker 1: can't get a small portion of it, and that's one

293
00:13:11,760 --> 00:13:14,000
Speaker 1: of the issues. It's really really easy to over eat

294
00:13:14,040 --> 00:13:16,760
Speaker 1: large volumes of saturated fat when that is one of

295
00:13:16,800 --> 00:13:18,800
Speaker 1: the key ingredients that are going in.

296
00:13:19,480 --> 00:13:20,400
Speaker 2: All right, well, leanne.

297
00:13:20,440 --> 00:13:23,360
Speaker 1: That brings us to the end of another Nutrition Couch

298
00:13:23,480 --> 00:13:25,640
Speaker 1: product wrap up for this week. I mean, if you

299
00:13:25,640 --> 00:13:28,199
Speaker 1: haven't done so already, please subscribe to have us delivered

300
00:13:28,200 --> 00:13:30,880
Speaker 1: to your inbox every Sunday and Wednesday morning. We have

301
00:13:30,920 --> 00:13:33,600
Speaker 1: our Instagram and Facebook sites running if you've got any

302
00:13:33,600 --> 00:13:36,439
Speaker 1: ideas for product reviews, and we will see you for

303
00:13:36,559 --> 00:13:38,760
Speaker 1: our next product review next Wednesday morning.

304
00:13:39,000 --> 00:13:51,440
Speaker 3: Catch you guys next week.