1
00:00:00,440 --> 00:00:04,240
Speaker 1: Well, today, we have some very exciting news to share

2
00:00:04,440 --> 00:00:09,319
Speaker 1: because we have decided to change our midweek episode drop,

3
00:00:09,480 --> 00:00:12,840
Speaker 1: which is usually a product review, to more of a

4
00:00:12,960 --> 00:00:16,439
Speaker 1: motivational update episode where we're going to give you our

5
00:00:16,920 --> 00:00:20,280
Speaker 1: hottest nutritional tips, a product that we are loving at

6
00:00:20,280 --> 00:00:24,320
Speaker 1: the supermarket, and what we are cooking at home each week,

7
00:00:24,400 --> 00:00:27,640
Speaker 1: so we hope that you like it. Hi, I'm Susie

8
00:00:27,640 --> 00:00:29,880
Speaker 1: Borrow and I'm Lean Wood and each week we bring

9
00:00:29,880 --> 00:00:32,400
Speaker 1: you the Nutrition Couch, the byew Withy podcast that keeps

10
00:00:32,400 --> 00:00:34,839
Speaker 1: you up to date in everything you need to know

11
00:00:34,920 --> 00:00:37,840
Speaker 1: in the world of nutrition solely, and it was time

12
00:00:37,920 --> 00:00:39,120
Speaker 1: for a bit of a change overnight.

13
00:00:39,360 --> 00:00:41,120
Speaker 2: It's a few reasons why we've done this, but we

14
00:00:41,159 --> 00:00:43,080
Speaker 2: still want to keep this episode a little bit shorter

15
00:00:43,120 --> 00:00:45,440
Speaker 2: and sweeter. It's, you know, the type of midweek episode

16
00:00:45,479 --> 00:00:47,280
Speaker 2: that you listen to if you're running the kids to

17
00:00:47,280 --> 00:00:49,600
Speaker 2: school quickly, you're standing in line to like pick up

18
00:00:49,600 --> 00:00:51,440
Speaker 2: your passel at the post office, that sort of thing.

19
00:00:51,479 --> 00:00:53,040
Speaker 2: So it'll be sort of that, you know around that

20
00:00:53,080 --> 00:00:55,320
Speaker 2: fifteen minute markets, a really quick and easy one. We

21
00:00:55,440 --> 00:00:57,000
Speaker 2: just want to keep people up to date with, you know,

22
00:00:57,040 --> 00:00:59,560
Speaker 2: what's trending in the media, what are our our clients

23
00:00:59,640 --> 00:01:02,360
Speaker 2: asking for really sort of quick, snappy stuff and just

24
00:01:02,440 --> 00:01:05,520
Speaker 2: keep you sort of motivation. Midweek boosted up a little

25
00:01:05,520 --> 00:01:07,680
Speaker 2: bit as well, but it really does expose us more

26
00:01:07,720 --> 00:01:10,160
Speaker 2: for our international followers because a lot all of the

27
00:01:10,160 --> 00:01:12,720
Speaker 2: products we were doing were Australian any products, so we

28
00:01:12,720 --> 00:01:15,360
Speaker 2: were finding that our Sunday episode got tons of reach

29
00:01:15,400 --> 00:01:17,640
Speaker 2: and engagement, but the Wednesday was a little bit down

30
00:01:17,720 --> 00:01:20,039
Speaker 2: more and it was obviously just Aussie based listeners. So

31
00:01:20,080 --> 00:01:22,279
Speaker 2: we think this opens us up to a greater market

32
00:01:22,280 --> 00:01:25,760
Speaker 2: because the podcast is really expanding internationally, Susie, which we love.

33
00:01:25,760 --> 00:01:27,880
Speaker 2: We're getting listeners from all over the world. People are

34
00:01:27,880 --> 00:01:30,319
Speaker 2: commenting from all over the world, which is amazing, and

35
00:01:30,360 --> 00:01:32,360
Speaker 2: we really just wanted to keep it as diverse as

36
00:01:32,400 --> 00:01:34,920
Speaker 2: possible to help as many people as possible. That's why

37
00:01:35,080 --> 00:01:37,840
Speaker 2: Susie and I became Dietitians, was to help as many

38
00:01:37,880 --> 00:01:40,360
Speaker 2: people as possible. And we really think that you know,

39
00:01:40,400 --> 00:01:43,000
Speaker 2: we did what one hundred episodes of product reviews that

40
00:01:43,040 --> 00:01:45,320
Speaker 2: sort of thing, or at least seventy We really taught

41
00:01:45,360 --> 00:01:47,520
Speaker 2: you guys what to look for on nutrition label, so

42
00:01:47,520 --> 00:01:50,640
Speaker 2: I think that everyone's knowledge is far improved in that area.

43
00:01:50,760 --> 00:01:52,400
Speaker 2: And I think it's time to move on to kind

44
00:01:52,400 --> 00:01:54,960
Speaker 2: of bigger, better, more motivational things.

45
00:01:55,280 --> 00:02:00,560
Speaker 1: Yeah, I think that the podcast market is extremely competitive. Generally,

46
00:02:00,600 --> 00:02:03,320
Speaker 1: it wouldn't be a week where there wasn't another nutrition podcast.

47
00:02:03,400 --> 00:02:05,520
Speaker 1: So I think Leanne and I have learned that we

48
00:02:05,600 --> 00:02:07,640
Speaker 1: have to keep moving, we have to keep changing things around.

49
00:02:07,680 --> 00:02:09,840
Speaker 1: And I think as fantastic as it is sometimes to

50
00:02:09,840 --> 00:02:12,120
Speaker 1: go through products, it's hard, I think Leanne to visually

51
00:02:12,160 --> 00:02:14,680
Speaker 1: see them when you're going through numbers as well, So

52
00:02:14,720 --> 00:02:16,160
Speaker 1: I think that you know, if you were not interested

53
00:02:16,160 --> 00:02:18,560
Speaker 1: in Tomato Source, you may not necessarily listen. And it's

54
00:02:18,720 --> 00:02:21,040
Speaker 1: in the world of podcasts, it's actually just about constantly

55
00:02:21,080 --> 00:02:23,400
Speaker 1: keeping the listeners up as well. And also I think

56
00:02:23,440 --> 00:02:26,000
Speaker 1: our interests, you know, Leanne and I love new stuff.

57
00:02:26,040 --> 00:02:27,560
Speaker 1: We love things to be changing, and I think we

58
00:02:27,720 --> 00:02:29,560
Speaker 1: just needed a little bit of a hit and one

59
00:02:29,600 --> 00:02:31,840
Speaker 1: of the things everyone and this is based on some

60
00:02:31,880 --> 00:02:34,120
Speaker 1: feedback as well from people around us we spoke to

61
00:02:34,240 --> 00:02:37,000
Speaker 1: before we decided to implement this change. People love what's

62
00:02:37,040 --> 00:02:39,000
Speaker 1: new and exciting. Let's be honest. There's new products at

63
00:02:39,000 --> 00:02:41,360
Speaker 1: the supermarket all the time, and we've had a lot

64
00:02:41,400 --> 00:02:44,760
Speaker 1: of requests for recipes now, Leanne, and I know there's

65
00:02:44,760 --> 00:02:46,400
Speaker 1: a lot of work that goes into recipes, but I

66
00:02:46,440 --> 00:02:48,160
Speaker 1: thought a lighter way of doing that might be just

67
00:02:48,160 --> 00:02:50,360
Speaker 1: to talk about, you know, what are we cooking, you know,

68
00:02:50,520 --> 00:02:52,840
Speaker 1: and some quick ideas of that, and that will translate

69
00:02:52,880 --> 00:02:55,040
Speaker 1: through to our social media where we'll feature some of those.

70
00:02:55,120 --> 00:02:57,680
Speaker 1: So if you haven't followed us on Instagram or Facebook,

71
00:02:57,800 --> 00:02:59,320
Speaker 1: that's where you'll get kind of the visual of the

72
00:02:59,320 --> 00:03:03,040
Speaker 1: products we're talking about and potentially the recipe or reference

73
00:03:03,160 --> 00:03:06,520
Speaker 1: to that if you're looking for that more content. All right, Well,

74
00:03:06,720 --> 00:03:08,600
Speaker 1: first of all, Leanne, I wanted to forget something that

75
00:03:08,720 --> 00:03:12,080
Speaker 1: I found really interesting myself. I was writing up an

76
00:03:12,240 --> 00:03:16,880
Speaker 1: article on the best frozen vegetables, and I was writing

77
00:03:16,960 --> 00:03:20,160
Speaker 1: specifically about what we call the Cruciferus vegetables, so things

78
00:03:20,200 --> 00:03:23,080
Speaker 1: like broccoli and cauliflower, and they're very powerful anti cancer

79
00:03:23,120 --> 00:03:27,760
Speaker 1: action and while from a cost perspective, frozen is better.

80
00:03:28,200 --> 00:03:31,280
Speaker 1: And then as I was doing my research, I became

81
00:03:31,320 --> 00:03:36,600
Speaker 1: aware that in the process of frozen freezing vegetables, on

82
00:03:36,600 --> 00:03:39,120
Speaker 1: one hand, there's snap frozen a time of harvest. So

83
00:03:39,160 --> 00:03:41,680
Speaker 1: if your bird's eye or macaine you're out in the fields,

84
00:03:41,680 --> 00:03:44,040
Speaker 1: you get all your harvest of broccoli and cauliflower goes

85
00:03:44,080 --> 00:03:46,800
Speaker 1: to the factory literally on site and gets snap frozen,

86
00:03:47,440 --> 00:03:50,040
Speaker 1: and hence a number of the micronutrients are retained, and

87
00:03:50,080 --> 00:03:52,680
Speaker 1: sometimes you would argue that frozen veggies are more nutrient

88
00:03:52,760 --> 00:03:55,640
Speaker 1: rich than fresh. But one of the key things when

89
00:03:55,680 --> 00:03:57,880
Speaker 1: it comes to this very special group of veggies which

90
00:03:57,880 --> 00:04:00,840
Speaker 1: are known for their anti cancer action due to a

91
00:04:01,040 --> 00:04:06,560
Speaker 1: molecule called sulfur sulfur fane sulforafhane sulphorofhane. There we go

92
00:04:06,600 --> 00:04:10,440
Speaker 1: shoure to practice that before we started recording this actual molecule.

93
00:04:10,520 --> 00:04:13,360
Speaker 1: In the process of the snap freezing, they're actually blanched

94
00:04:13,400 --> 00:04:18,080
Speaker 1: the vegetables first and what actually happens at deactivates that

95
00:04:18,279 --> 00:04:24,080
Speaker 1: very powerful molecule, which lends discussion about well some in

96
00:04:24,160 --> 00:04:26,839
Speaker 1: some ways the frozen vegetables are better for us, so

97
00:04:26,880 --> 00:04:29,880
Speaker 1: you're getting in many cases more vitamin C and more

98
00:04:29,920 --> 00:04:33,279
Speaker 1: of the nutrition is retained. But in the case of

99
00:04:33,320 --> 00:04:36,080
Speaker 1: these very special nutrient rich veggies that you would argue

100
00:04:36,080 --> 00:04:38,560
Speaker 1: you need to be consumed daily a couple of times

101
00:04:38,600 --> 00:04:42,920
Speaker 1: for powerful anti cancer action, and it includes things like cabbage, broccoli, cauliflower,

102
00:04:43,240 --> 00:04:46,800
Speaker 1: Brussels sprouts, as soon as you're having the frozen variety,

103
00:04:46,880 --> 00:04:49,680
Speaker 1: you're not getting that activated molecule. And I thought, oh,

104
00:04:49,800 --> 00:04:53,360
Speaker 1: that's really really interesting. So what I found even more

105
00:04:53,400 --> 00:04:57,400
Speaker 1: interesting was the key to activating that molecule in frozen

106
00:04:57,440 --> 00:05:01,400
Speaker 1: form is if you consume the vegetable with a fresh sauce.

107
00:05:01,839 --> 00:05:05,880
Speaker 1: So the little trick is, if you are buying frozen

108
00:05:05,880 --> 00:05:10,120
Speaker 1: cauliflower and frozen broccoli, you've basically got to add a

109
00:05:10,200 --> 00:05:13,920
Speaker 1: sauce of the fresh vegetable, so it could be graded

110
00:05:13,920 --> 00:05:16,400
Speaker 1: Brussels sprouts on top, or in the example I'm reading,

111
00:05:16,400 --> 00:05:19,479
Speaker 1: which is a scientific paper on this actual issue, is

112
00:05:19,520 --> 00:05:23,000
Speaker 1: some great they use graded radish on top. Then it

113
00:05:23,200 --> 00:05:25,560
Speaker 1: activates that say molecule, and then you get all the

114
00:05:25,600 --> 00:05:29,720
Speaker 1: powerful anti cancer action. So whether it's radish cabbage, rocket

115
00:05:30,040 --> 00:05:34,159
Speaker 1: watercress horse, radish spicy mustard, you've got a team that

116
00:05:34,279 --> 00:05:39,080
Speaker 1: with the frozen variety to activate the anti cancer molecule.

117
00:05:39,680 --> 00:05:42,320
Speaker 1: And I just thought that was so so interestingly And

118
00:05:42,360 --> 00:05:43,839
Speaker 1: did you had you known that before?

119
00:05:44,080 --> 00:05:45,920
Speaker 2: Well, you know how we're talking about frozen brocoli on

120
00:05:45,960 --> 00:05:48,280
Speaker 2: the podcast a little while ago, oh maybe on a

121
00:05:48,320 --> 00:05:51,120
Speaker 2: few episodes ago. Someone who follows me on Instagram actually

122
00:05:51,160 --> 00:05:52,560
Speaker 2: sent me a link to an article, and this is

123
00:05:52,600 --> 00:05:54,839
Speaker 2: when I thoughdered onto you. She was a dietician, and

124
00:05:54,880 --> 00:05:57,039
Speaker 2: she said, oh, I like you had never heard about

125
00:05:57,040 --> 00:05:59,520
Speaker 2: what Sizi was talking about in terms of the frozen broccoli,

126
00:05:59,560 --> 00:06:00,839
Speaker 2: but she said, so, I think you might find this

127
00:06:00,960 --> 00:06:02,839
Speaker 2: interesting link this article, and that was the first time

128
00:06:03,040 --> 00:06:06,520
Speaker 2: i'd seen it before and knowing that yes, freezing it

129
00:06:06,560 --> 00:06:09,080
Speaker 2: does deactivate it because what they're doing is they're actually

130
00:06:09,160 --> 00:06:11,600
Speaker 2: heating it to a really high temperature. And what that

131
00:06:11,640 --> 00:06:13,720
Speaker 2: does is it extends the shelf life. Like I didn't

132
00:06:13,720 --> 00:06:16,040
Speaker 2: actually realize, but a lot of these frozen vegetables their

133
00:06:16,040 --> 00:06:18,839
Speaker 2: shelf life can be eighteen months. That's a huge amount

134
00:06:18,880 --> 00:06:21,200
Speaker 2: of time. But to get that shelf life out of it,

135
00:06:21,240 --> 00:06:23,560
Speaker 2: they have to heat to a really high temperature or

136
00:06:23,600 --> 00:06:26,720
Speaker 2: blanch a lot of these, like the broccolis and the cauliflowers.

137
00:06:26,800 --> 00:06:29,960
Speaker 2: So it inactivates sem enzymes, but actually keeps some others

138
00:06:30,000 --> 00:06:32,560
Speaker 2: activated as well. But unfortunately, like you said, it's that

139
00:06:32,640 --> 00:06:35,960
Speaker 2: anti cancer molecules that we want, they're the ones that

140
00:06:36,000 --> 00:06:38,720
Speaker 2: are inactivated at a really high temperature. But what this

141
00:06:38,839 --> 00:06:41,680
Speaker 2: really cool study did was it actually found a way

142
00:06:41,720 --> 00:06:45,800
Speaker 2: to reactivate those enzymes within the broccoli and the cauliflowers.

143
00:06:45,920 --> 00:06:49,880
Speaker 2: So what they did in the article is they used.

144
00:06:49,760 --> 00:06:52,679
Speaker 1: This one used graded radish, which is so random.

145
00:06:52,839 --> 00:06:55,359
Speaker 2: Yeah, yeah, the day conradish. And it was a really

146
00:06:55,360 --> 00:06:58,359
Speaker 2: small amount. It was zero point two five percent of

147
00:06:58,400 --> 00:07:02,360
Speaker 2: a day conradish, like like twero point two percent of one.

148
00:07:02,440 --> 00:07:05,080
Speaker 2: So the tiniest little bit of it they got grounded

149
00:07:05,120 --> 00:07:07,560
Speaker 2: up and sprinkled it on top of the broccoli was

150
00:07:07,600 --> 00:07:10,680
Speaker 2: invisible to the naked eye and it was completely undetectable

151
00:07:10,720 --> 00:07:12,640
Speaker 2: to the taste spuds. They did some research studies and

152
00:07:12,680 --> 00:07:15,120
Speaker 2: they gave some people with the sprinkled radish on it

153
00:07:15,120 --> 00:07:17,920
Speaker 2: and some people without it, Like this is minuscule amounts

154
00:07:17,960 --> 00:07:20,280
Speaker 2: of it. People couldn't taste it, they couldn't see it,

155
00:07:20,400 --> 00:07:23,840
Speaker 2: and basically it reactivated the special compounds that really do

156
00:07:24,040 --> 00:07:27,000
Speaker 2: help from a health and an answer fighting perspective. So

157
00:07:27,280 --> 00:07:29,720
Speaker 2: what this article was saying that if these health companies

158
00:07:29,800 --> 00:07:32,960
Speaker 2: just use the very smallest percent of something like this

159
00:07:33,080 --> 00:07:35,880
Speaker 2: DAYCN radish and really sprinkled it on top of things

160
00:07:35,920 --> 00:07:38,800
Speaker 2: like broccoli, it could actually go such a long way.

161
00:07:38,960 --> 00:07:41,040
Speaker 2: And the other thing that they really wanted to explore

162
00:07:41,040 --> 00:07:43,160
Speaker 2: and they did in this article. In this study as well,

163
00:07:43,520 --> 00:07:46,560
Speaker 2: was whether when you did that and it reactivated the compound,

164
00:07:46,680 --> 00:07:49,200
Speaker 2: did it break down if you were to heat the

165
00:07:49,200 --> 00:07:51,560
Speaker 2: broccoli at a high temperature, such as in a microwave

166
00:07:51,680 --> 00:07:54,680
Speaker 2: or boil it. And the really interesting thing was that

167
00:07:54,760 --> 00:07:58,160
Speaker 2: this DAYCN radish was actually very heat stable. So they

168
00:07:58,200 --> 00:08:01,240
Speaker 2: actually hit it in the microwave for ten minutes and

169
00:08:01,320 --> 00:08:03,400
Speaker 2: it was still had the same amount of that sort

170
00:08:03,440 --> 00:08:06,360
Speaker 2: of cancer fighting and capabilities and properties that it did

171
00:08:06,400 --> 00:08:08,160
Speaker 2: if you didn't heat it either. So even though you're

172
00:08:08,200 --> 00:08:11,280
Speaker 2: taking frozen broccoli, you can microwave it for ten minutes,

173
00:08:11,480 --> 00:08:13,480
Speaker 2: but as long as you're sprinkling this special type of

174
00:08:13,560 --> 00:08:16,320
Speaker 2: radish on top of it, just the smallest amount, you're

175
00:08:16,320 --> 00:08:18,840
Speaker 2: still getting the full benefits from that kind of anti

176
00:08:18,880 --> 00:08:21,720
Speaker 2: cancer fighting properties as well. So I thought this was

177
00:08:21,760 --> 00:08:24,400
Speaker 2: absolutely fabulous. So you've got the option of adding something

178
00:08:24,480 --> 00:08:26,480
Speaker 2: like the deacon radish. You can use a little bit

179
00:08:26,480 --> 00:08:29,040
Speaker 2: of spicy mustard which is like a herb as well,

180
00:08:29,240 --> 00:08:31,000
Speaker 2: or as you said, you can serve it with some

181
00:08:31,080 --> 00:08:34,520
Speaker 2: of these raw vegetables radish, cabbage, arugula which we call

182
00:08:34,600 --> 00:08:37,320
Speaker 2: rocket and watercress as well some of those dark green

183
00:08:37,440 --> 00:08:40,680
Speaker 2: vegetables as well, and paired together, the dark green veggies

184
00:08:40,679 --> 00:08:43,400
Speaker 2: will reactivate the compounds in the broccoli. So it's not

185
00:08:43,440 --> 00:08:45,960
Speaker 2: to say that the compounds are completely gone, like they're

186
00:08:46,000 --> 00:08:49,200
Speaker 2: not completely deactivated. It's almost just like they're lying dormant

187
00:08:49,480 --> 00:08:52,400
Speaker 2: because they were heat treated first and then frozen, and

188
00:08:52,440 --> 00:08:54,400
Speaker 2: we just need to find a way to reactivate it.

189
00:08:54,480 --> 00:08:56,320
Speaker 2: So this is the kind of stuff Susie, you and

190
00:08:56,360 --> 00:08:58,280
Speaker 2: I nerd out about it. I think this was awesome.

191
00:08:58,520 --> 00:09:00,440
Speaker 2: I thought this was such a cool study. And I

192
00:09:00,440 --> 00:09:02,240
Speaker 2: think the easiest thing for me would just be to

193
00:09:02,240 --> 00:09:04,120
Speaker 2: have a little bit of sort of spicy musted powder

194
00:09:04,240 --> 00:09:05,760
Speaker 2: or a little bit of radish in the fridge and

195
00:09:05,920 --> 00:09:07,920
Speaker 2: just to use that when you are using things like

196
00:09:07,960 --> 00:09:10,760
Speaker 2: frozen brocoli, because let's be honest, it's so much more

197
00:09:10,800 --> 00:09:13,560
Speaker 2: convenient from it like an easy perspective, like it's cut up,

198
00:09:13,600 --> 00:09:15,400
Speaker 2: it's ready to go. But it's also a lot more

199
00:09:15,400 --> 00:09:18,320
Speaker 2: affordable in times as well, So there's big benefits from

200
00:09:18,400 --> 00:09:21,000
Speaker 2: using frozen vegetables and if we can retain the bulk

201
00:09:21,040 --> 00:09:23,640
Speaker 2: of the nutrients there, I'm all for this. I think

202
00:09:23,640 --> 00:09:24,800
Speaker 2: this is a fabulous study.

203
00:09:25,160 --> 00:09:27,000
Speaker 1: Yeah, I just think it's fascinating and it also goes

204
00:09:27,040 --> 00:09:29,880
Speaker 1: to show that there's benefits of having both fresh and frozen.

205
00:09:30,000 --> 00:09:32,160
Speaker 1: I think in our diet, you know, it's always about

206
00:09:32,200 --> 00:09:36,200
Speaker 1: that mix, but certainly you know that very specific group

207
00:09:36,400 --> 00:09:39,080
Speaker 1: of veggies you'd want to have a daily if not

208
00:09:39,200 --> 00:09:42,000
Speaker 1: to serve of those, particularly for my perimenopausal women. So

209
00:09:42,080 --> 00:09:44,680
Speaker 1: they certainly are superfoods and this is an easy way

210
00:09:44,720 --> 00:09:47,080
Speaker 1: to make them a little bit more super lean. And

211
00:09:47,120 --> 00:09:49,640
Speaker 1: it was actually interesting because when I went online at

212
00:09:49,640 --> 00:09:52,520
Speaker 1: one of the frozen veggie main supplies in Australia, it

213
00:09:52,520 --> 00:09:56,720
Speaker 1: didn't have any reference to that process, the nutritional profile

214
00:09:57,200 --> 00:10:00,079
Speaker 1: of frozen veggies. It was all very general information and

215
00:10:00,120 --> 00:10:02,439
Speaker 1: it wasn't like I could source, you know, whether they

216
00:10:02,480 --> 00:10:05,120
Speaker 1: were blanched in that processing. So I think there's certainly

217
00:10:05,120 --> 00:10:08,600
Speaker 1: an opportunity for some of our frozen veggie manufacturers to

218
00:10:08,640 --> 00:10:11,400
Speaker 1: share with the public some of that really pertinent information

219
00:10:11,679 --> 00:10:12,480
Speaker 1: and communicate that.

220
00:10:12,640 --> 00:10:14,800
Speaker 2: But if anyone is looking for the article that we

221
00:10:14,800 --> 00:10:19,120
Speaker 2: were talking about, it was in Science Daily. The article

222
00:10:19,240 --> 00:10:22,800
Speaker 2: was termed Illinois scientists put cancer fighting power back into

223
00:10:22,840 --> 00:10:26,240
Speaker 2: frozen broccoli. It's back in August twenty thirteen, so quite

224
00:10:26,280 --> 00:10:29,920
Speaker 2: old now. In the College of Agricultural, Consumer and environmental

225
00:10:30,000 --> 00:10:33,720
Speaker 2: science under the University of Illinois. So a great one

226
00:10:33,720 --> 00:10:34,960
Speaker 2: if you wanted to go and read a little bit

227
00:10:35,000 --> 00:10:37,360
Speaker 2: further on that one. Perfect, all righty, And then our

228
00:10:37,400 --> 00:10:39,480
Speaker 2: next little stegment of the week, Susie, we're going to

229
00:10:39,480 --> 00:10:42,760
Speaker 2: showcase one of basically just some new and exciting products

230
00:10:42,760 --> 00:10:45,280
Speaker 2: in the supermarket. So this week we decided to go

231
00:10:45,360 --> 00:10:47,839
Speaker 2: with a granola and it's a lower carb granola. It's

232
00:10:47,880 --> 00:10:50,440
Speaker 2: one of the new ones from Carmen's. It's called the

233
00:10:50,640 --> 00:10:54,040
Speaker 2: Carmen's Low Carb Granola Peanut Butter. So we will disclose

234
00:10:54,080 --> 00:10:55,760
Speaker 2: that Suzi does do a little bit of work for

235
00:10:55,800 --> 00:10:58,560
Speaker 2: Carmen's as well, so that's always really important to us

236
00:10:58,640 --> 00:11:00,839
Speaker 2: to disclose that the types of brands that we are

237
00:11:00,880 --> 00:11:03,960
Speaker 2: working with. But we do like this product. It's I

238
00:11:03,960 --> 00:11:06,160
Speaker 2: think it's got a place in the market because a

239
00:11:06,160 --> 00:11:08,360
Speaker 2: lot of the granola's out there can be quite high

240
00:11:08,360 --> 00:11:10,080
Speaker 2: in sugar and can be quite high in fat. So

241
00:11:10,120 --> 00:11:12,760
Speaker 2: this has been specifically formulated to be low in sugar

242
00:11:13,080 --> 00:11:15,600
Speaker 2: per serving, which is forty five grams. It's only got

243
00:11:15,679 --> 00:11:18,720
Speaker 2: one point four grams of sugar. That's excellent for any

244
00:11:18,760 --> 00:11:22,080
Speaker 2: breakfast cereal, let alone a granola and ingredient wise, it's

245
00:11:22,120 --> 00:11:24,240
Speaker 2: funny because it's marketed as low car, but the top

246
00:11:24,320 --> 00:11:26,920
Speaker 2: ingredient is whole grain oats and buckwet, which I think

247
00:11:27,000 --> 00:11:29,280
Speaker 2: is great from a health perspective. So I wouldn't say

248
00:11:29,320 --> 00:11:32,360
Speaker 2: it's low carb, but I would say maybe it's lower

249
00:11:32,400 --> 00:11:35,520
Speaker 2: carb per serving. For forty five grams, it's got fifteen

250
00:11:35,520 --> 00:11:38,840
Speaker 2: grams of carbohydrate. It's about a serving of carbohydrate per serve,

251
00:11:38,960 --> 00:11:41,000
Speaker 2: which is good for the majority of people. But if

252
00:11:41,000 --> 00:11:43,960
Speaker 2: you're following something like a kidogenic diet, that would still

253
00:11:44,000 --> 00:11:46,240
Speaker 2: be too high. So I'd probably say it's a lower

254
00:11:46,320 --> 00:11:49,800
Speaker 2: car product versus a low car product. And also in

255
00:11:49,840 --> 00:11:52,680
Speaker 2: there there's peanuts as an x ingredient, chicory root fiber,

256
00:11:53,240 --> 00:11:56,040
Speaker 2: peanut butter at seven percent, some seeds, some flours and

257
00:11:56,080 --> 00:11:58,080
Speaker 2: lind seeds, followed by a little bit of Oat brand,

258
00:11:58,400 --> 00:12:01,880
Speaker 2: sunflour oil, corn start, natural flavors, cinnamon, c salt, some

259
00:12:01,920 --> 00:12:05,120
Speaker 2: added vitamin E, and the sweetener in there is Stebby Us.

260
00:12:05,200 --> 00:12:07,880
Speaker 2: So I think it's got a good list of ingredients.

261
00:12:08,000 --> 00:12:11,000
Speaker 2: I myself wouldn't eat this purely because I cannot tolerate

262
00:12:11,080 --> 00:12:14,280
Speaker 2: chickory root fiber. It does terrible things to my stomach.

263
00:12:14,400 --> 00:12:16,840
Speaker 2: And it's got eight point six grams of chickory root

264
00:12:16,840 --> 00:12:19,080
Speaker 2: fiber per serving. That's a massive whack of it. So

265
00:12:19,240 --> 00:12:21,240
Speaker 2: if you ask someone that is a little bit sensitive

266
00:12:21,240 --> 00:12:24,560
Speaker 2: to those types of probotic fibers, like myself, I just couldn't.

267
00:12:24,600 --> 00:12:26,080
Speaker 2: I wouldn't be able to eat this. It would give

268
00:12:26,120 --> 00:12:27,959
Speaker 2: me a horrible gut pain. But I do think it's

269
00:12:27,960 --> 00:12:30,000
Speaker 2: a great product in the market. It's certainly got a

270
00:12:30,040 --> 00:12:32,640
Speaker 2: place we do like Carmens are a great Aussie brand

271
00:12:32,760 --> 00:12:34,760
Speaker 2: as well. But I do think just watch that if

272
00:12:34,800 --> 00:12:36,720
Speaker 2: you are a little bit sensitive to that, because the

273
00:12:36,760 --> 00:12:39,959
Speaker 2: fiber in there they're adding is not naturally occurring from

274
00:12:40,000 --> 00:12:43,200
Speaker 2: the products. So actually additionally adding in the probotic fiber

275
00:12:43,240 --> 00:12:44,959
Speaker 2: and there and eight point six grams for serve is

276
00:12:45,040 --> 00:12:46,960
Speaker 2: quite a large amount as well. So if you're sensitive,

277
00:12:47,240 --> 00:12:48,880
Speaker 2: maybe break it up and just use a little bit

278
00:12:48,920 --> 00:12:50,600
Speaker 2: on top of some yoga or mix it with another

279
00:12:50,640 --> 00:12:53,160
Speaker 2: type of cereal could be a good idea rather than

280
00:12:53,200 --> 00:12:54,320
Speaker 2: just having a big bowl of it.

281
00:12:54,440 --> 00:12:55,880
Speaker 1: I've done all the work I thought I was going

282
00:12:55,960 --> 00:12:58,439
Speaker 1: to do it, so thanks for that. I shouldn't even

283
00:12:58,440 --> 00:13:00,360
Speaker 1: give you the infuctionac look that might be such a good.

284
00:13:00,920 --> 00:13:04,760
Speaker 1: Now you're right. So it's significantly less carb than the

285
00:13:04,840 --> 00:13:07,880
Speaker 1: mainstream granola, so they're allowed to claim low carb, very

286
00:13:07,880 --> 00:13:11,080
Speaker 1: long in sugar less than two grams. For my nut fans,

287
00:13:11,120 --> 00:13:12,719
Speaker 1: if you don't have an issue with chickery root and

288
00:13:12,800 --> 00:13:14,760
Speaker 1: love peanut butter, you will love the flavor because it's

289
00:13:14,760 --> 00:13:19,679
Speaker 1: giving a massive six grams of dietary protein perserve and

290
00:13:19,720 --> 00:13:22,319
Speaker 1: only fifteen gramps of carbs. So for my clients, I

291
00:13:22,360 --> 00:13:25,319
Speaker 1: would team this with a Greek protein type yo get

292
00:13:25,400 --> 00:13:27,680
Speaker 1: and make like a granola bowl. Then it would be

293
00:13:27,679 --> 00:13:30,200
Speaker 1: a perfect mix for me then of carbon protein. So yeah,

294
00:13:30,240 --> 00:13:32,480
Speaker 1: look at it's both at Cole's and Willie's got five

295
00:13:32,480 --> 00:13:35,720
Speaker 1: hell stars one of you know, I've known Carolyn Cresible

296
00:13:35,760 --> 00:13:39,200
Speaker 1: for twenty five years and have sort of been doing

297
00:13:39,280 --> 00:13:42,400
Speaker 1: some consulting work with Carmens. But you know, let's be

298
00:13:42,400 --> 00:13:44,040
Speaker 1: honestly and we all love them because they're one of

299
00:13:44,080 --> 00:13:46,480
Speaker 1: the best products on the market. The ingredient lists are

300
00:13:46,520 --> 00:13:50,360
Speaker 1: superior and clean and great tasting. Australian owned food. You know,

301
00:13:50,840 --> 00:13:54,880
Speaker 1: I've just mentioned there is about a very small handful

302
00:13:55,240 --> 00:13:57,960
Speaker 1: of food companies in Australia who are Austraian owned. I

303
00:13:58,000 --> 00:14:00,320
Speaker 1: think actually consumers would be horrified to know how few

304
00:14:00,320 --> 00:14:03,040
Speaker 1: that was. And I just feel strongly that the more

305
00:14:03,080 --> 00:14:05,320
Speaker 1: we support Australian companies the better, and we have so

306
00:14:05,440 --> 00:14:07,360
Speaker 1: few of them in the food space. So Commons is

307
00:14:07,400 --> 00:14:10,600
Speaker 1: one of those very few out there. So check it

308
00:14:10,640 --> 00:14:14,079
Speaker 1: out its development, both coals and Mollies. All right, Yeah,

309
00:14:14,160 --> 00:14:16,880
Speaker 1: to finish and our new EP style today, we're going

310
00:14:16,920 --> 00:14:20,280
Speaker 1: to talk about what we're cooking, because you know, we're

311
00:14:20,320 --> 00:14:24,320
Speaker 1: often following food trends online and getting new recipe ideas

312
00:14:24,360 --> 00:14:25,840
Speaker 1: or things that we're trying. I saw you just put

313
00:14:25,840 --> 00:14:29,440
Speaker 1: a massive cookie on your Instagram. Maybe you'll share that

314
00:14:29,480 --> 00:14:31,200
Speaker 1: next week. Everyone looks a baked good.

315
00:14:32,040 --> 00:14:34,560
Speaker 2: It was so delicious. It'll be by the time this

316
00:14:34,600 --> 00:14:39,560
Speaker 2: episode goes live, the viral air Fryer breakfast baked cookie.

317
00:14:39,920 --> 00:14:42,000
Speaker 2: I'll be on my Instagram under my reel, so look

318
00:14:42,000 --> 00:14:44,400
Speaker 2: out for that. It was delicious me and demolished it.

319
00:14:44,400 --> 00:14:46,040
Speaker 2: It was very fun to make it. It was very

320
00:14:46,200 --> 00:14:47,400
Speaker 2: very delicious and.

321
00:14:47,360 --> 00:14:49,000
Speaker 1: Now everyone's going to be disappointed with it. But I'm

322
00:14:49,080 --> 00:14:50,720
Speaker 1: going to say confed to a cookie land or do

323
00:14:50,760 --> 00:14:53,120
Speaker 1: the cooking it like, I think that it is a

324
00:14:53,120 --> 00:14:55,640
Speaker 1: perfect time of year. Leanne to make read to e

325
00:14:56,160 --> 00:14:59,120
Speaker 1: because my clients, I want them all to eat more veggies,

326
00:14:59,160 --> 00:15:00,960
Speaker 1: you know, we want seven to and serves. And people

327
00:15:01,040 --> 00:15:02,880
Speaker 1: get bored of salad, particularly at this time of year

328
00:15:02,880 --> 00:15:05,240
Speaker 1: as the temperatures are dropping a little bit. And I

329
00:15:05,440 --> 00:15:07,960
Speaker 1: do go through soup phases, but I'm not in one

330
00:15:07,960 --> 00:15:09,680
Speaker 1: at the moment, and just as a way to get

331
00:15:09,680 --> 00:15:11,920
Speaker 1: a more exciting veggie. Now, people always say to me,

332
00:15:12,240 --> 00:15:14,360
Speaker 1: what's the recipe for the radachuwi? And I don't have

333
00:15:14,440 --> 00:15:17,120
Speaker 1: a recipe. So this is how I do it, and

334
00:15:17,440 --> 00:15:19,240
Speaker 1: I will put this on our Instagram as well, or

335
00:15:19,240 --> 00:15:22,120
Speaker 1: Bronti wil God love Bronti. So all I do Land

336
00:15:22,280 --> 00:15:26,120
Speaker 1: is I cut up eggplant, zucchini, Spanish onion, probably one

337
00:15:26,160 --> 00:15:30,120
Speaker 1: or two fresh tomatoes, zucchini, yellow capsicum as well as red.

338
00:15:30,280 --> 00:15:31,800
Speaker 1: So it can be a little bit costly, but you

339
00:15:31,840 --> 00:15:34,560
Speaker 1: can certainly make it cheaper by ditching the capsicum. Just

340
00:15:34,640 --> 00:15:37,560
Speaker 1: dice them all up. I stick them in the fry

341
00:15:37,640 --> 00:15:42,080
Speaker 1: pan with a nice hefty load of extraversional olive oil

342
00:15:42,640 --> 00:15:44,880
Speaker 1: and I simmer them up and then I get a

343
00:15:45,000 --> 00:15:47,640
Speaker 1: pisada tomato pisada jar, which is usually about two dollars

344
00:15:47,720 --> 00:15:50,240
Speaker 1: for a massive jar, and I simmer it at the end,

345
00:15:50,280 --> 00:15:52,040
Speaker 1: and I do let it sit for probably I don't

346
00:15:52,080 --> 00:15:53,480
Speaker 1: have it on a high heat. I have it probably

347
00:15:53,520 --> 00:15:55,440
Speaker 1: medium for a good hour or so. I really let

348
00:15:55,480 --> 00:15:58,200
Speaker 1: it retain the flavor, and then I probably see them

349
00:15:58,240 --> 00:15:59,520
Speaker 1: with a bit of salt, because it can be a

350
00:15:59,560 --> 00:16:02,640
Speaker 1: little bit tart. And then all I do to serve

351
00:16:02,720 --> 00:16:04,960
Speaker 1: it is a spoonful of light sour cream. And you

352
00:16:04,960 --> 00:16:07,240
Speaker 1: could also use Greek yogat if you want it, and

353
00:16:07,280 --> 00:16:10,440
Speaker 1: it creates this delicious, creamy veggie base that's a load

354
00:16:10,520 --> 00:16:14,520
Speaker 1: carb delicious pack full of dietary fiber. It's such a

355
00:16:14,520 --> 00:16:18,800
Speaker 1: delicious side dish to any hot meal. I sometimes just

356
00:16:18,800 --> 00:16:21,280
Speaker 1: have it for lunch on its own because I just

357
00:16:21,320 --> 00:16:23,160
Speaker 1: find that tiny bit of sour cream just gives it

358
00:16:23,160 --> 00:16:25,480
Speaker 1: the most amazing flavor. You could also sprinkle it with

359
00:16:25,480 --> 00:16:27,200
Speaker 1: a bit of a parmesan. You could stick basil leaves

360
00:16:27,200 --> 00:16:28,560
Speaker 1: in it if you also want it. I tend to

361
00:16:28,560 --> 00:16:30,400
Speaker 1: be pretty simple with my taste. You could put chili

362
00:16:30,400 --> 00:16:32,960
Speaker 1: in it. But I just think it's such a delicious,

363
00:16:33,000 --> 00:16:35,080
Speaker 1: smart way of eating your veggies each week, and it's

364
00:16:35,120 --> 00:16:37,200
Speaker 1: a perfect time of year to do it, and it's

365
00:16:37,280 --> 00:16:39,360
Speaker 1: relatively cost effective. You know if you cook that big

366
00:16:39,440 --> 00:16:41,520
Speaker 1: BATCHOB often got enough for three or four nights worth

367
00:16:41,560 --> 00:16:46,280
Speaker 1: of veggies and beautiful dietary fiber, make your other bathroom tasty.

368
00:16:46,880 --> 00:16:47,080
Speaker 2: Yeah.

369
00:16:47,080 --> 00:16:49,720
Speaker 1: It doesn't get easier and quicker than that. So my

370
00:16:49,920 --> 00:16:53,160
Speaker 1: recipe this week, I'm cooking it's ratted to eat, you

371
00:16:53,200 --> 00:16:53,560
Speaker 1: believe in.

372
00:16:53,600 --> 00:16:55,160
Speaker 2: Do it in this slow cooker too, couldn't you?

373
00:16:55,240 --> 00:16:55,320
Speaker 1: Oh?

374
00:16:55,400 --> 00:16:55,880
Speaker 2: Absolutely?

375
00:16:55,960 --> 00:16:58,080
Speaker 1: You could put it in a pot and simmer it

376
00:16:58,160 --> 00:17:00,440
Speaker 1: over several hours. I just tend to cook everything on

377
00:17:00,480 --> 00:17:02,880
Speaker 1: the stovetop just quickly, but absolutely could. If you've got

378
00:17:02,920 --> 00:17:04,800
Speaker 1: a therma mix, you could easily chuck it into that.

379
00:17:04,880 --> 00:17:06,720
Speaker 1: You can seison any which way you want. You could

380
00:17:06,800 --> 00:17:09,680
Speaker 1: leave it just traditional without the creaminess to it. But yeah,

381
00:17:09,720 --> 00:17:12,359
Speaker 1: it's a really easy way to get some delicious veggies

382
00:17:12,400 --> 00:17:14,480
Speaker 1: in a really user friendly way. And as I said,

383
00:17:14,480 --> 00:17:17,199
Speaker 1: if you're having a sandwich at lunchtime or crackers with

384
00:17:17,240 --> 00:17:19,720
Speaker 1: tuner on top, it's the perfect side dish. And I

385
00:17:19,840 --> 00:17:23,040
Speaker 1: always find that warm lunches keep my ladies satisfied right

386
00:17:23,080 --> 00:17:24,920
Speaker 1: through the afternoon. And that's a really easy way to

387
00:17:24,960 --> 00:17:27,040
Speaker 1: get some nice hot veggies in and you can get

388
00:17:27,080 --> 00:17:28,760
Speaker 1: them keep them in a thermas even at work. So

389
00:17:28,800 --> 00:17:30,840
Speaker 1: they're still nice and warm, all right, lean, Well, that

390
00:17:30,880 --> 00:17:33,560
Speaker 1: bricks us to the first reviewed episode on our Wednesday

391
00:17:33,600 --> 00:17:36,040
Speaker 1: episode of the Nutrition Couch podcast. If you haven't done

392
00:17:36,040 --> 00:17:39,360
Speaker 1: so already, please subscribe to get us delivered twice each week.

393
00:17:39,400 --> 00:17:41,360
Speaker 1: And as we said, we've redigg this episode, so it's

394
00:17:41,400 --> 00:17:44,560
Speaker 1: what we're going to call a midweek motivational update. And

395
00:17:44,680 --> 00:17:47,159
Speaker 1: we've got very exciting news that our takeaway guide is

396
00:17:47,240 --> 00:17:49,680
Speaker 1: finally ready. We finally proved it and it's finally on

397
00:17:49,720 --> 00:17:52,520
Speaker 1: our website, the nutritioncouch dot com. So there you will

398
00:17:52,520 --> 00:17:55,680
Speaker 1: find all of our top tips for our favorite takeaway

399
00:17:55,680 --> 00:17:58,040
Speaker 1: and fast food choices. So if you're someone who eats

400
00:17:58,080 --> 00:18:00,440
Speaker 1: out regularly or find yourself in the food court, can

401
00:18:00,480 --> 00:18:03,000
Speaker 1: be steered towards some of the healthy options and we

402
00:18:03,040 --> 00:18:06,040
Speaker 1: will see you same time or same place on Sunday

403
00:18:06,280 --> 00:18:09,320
Speaker 1: for our regular weekly episode. Drop have a great week,

404
00:18:09,440 --> 00:18:18,800
Speaker 1: catch on Sunday