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Speaker 1: Do you ever think about how much saturated fat you

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Speaker 1: consume each day? Back in the eighties and nineties, reducing

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Speaker 1: your saturated fat intake was a big focal point of

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Speaker 1: different diets and different hallsy eating advice, but in recent

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Speaker 1: years this has been replaced by a greater focus on

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Speaker 1: the low carb and high protein movement. But it's still

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Speaker 1: important that we keep an eye on our saturated fat intake.

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Speaker 1: So on today's episode of The Nutrition Couch, we take

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Speaker 1: a closer look at saturated fat, why it's not great

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Speaker 1: for us, and the foods that we eat that still

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Speaker 1: contain plenty of it.

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Speaker 2: Hi, I'm leanne Ward and answers you borrow and together.

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Speaker 1: We bring you The Nutrition Couch, the weekly podcast that

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Speaker 1: keeps you up to date on everything that you need

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Speaker 1: to know in the world of nutrition, as well as

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Speaker 1: saturated fat. For anyone with a family history of diabetes

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Speaker 1: or who may have had gestational diabetes in pregnancy, we

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Speaker 1: discuss what this means for your blood sugars moving forward.

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Speaker 1: We also have a new protein bread to talk about,

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Speaker 1: and our listener question is all about weight loss and

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Speaker 1: the signs that you may need a lie. It all

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Speaker 1: more help, but to kick us up today, Suzy, we

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Speaker 1: are talking about saturated fat. It is one of the

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Speaker 1: most well, let's say, one of the most debated nutrients

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Speaker 1: in nutrition signs.

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Speaker 2: But is it really as bad as you know we.

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Speaker 1: Were once told or has it been a little bit

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Speaker 1: unfairly demonized. So it's had a lot of media attention

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Speaker 1: over the last i'd say a few decades. So today

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Speaker 1: we're going to unpack what saturated fat is, what the

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Speaker 1: research really shows is and I guess the implications of

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Speaker 1: that from our food choices, because it's a very debated nutrient,

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Speaker 1: isn't it.

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Speaker 3: It is because I think there's been so much focus

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Speaker 3: on low carb diets and even sugar going back five

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Speaker 3: or ten years, and then more recently high protein, we

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Speaker 3: don't talk about saturated fats specifically, and sort of it

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Speaker 3: went from being all things low fat in the nineties

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Speaker 3: to all about good fats. But what I notice is

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Speaker 3: that the idea of convenient diet theories for you slips

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Speaker 3: in and so we now just group any fat together.

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Speaker 3: Oh it's good fat, but we forget that good fat

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Speaker 3: really is just limited to a very small handful of

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Speaker 3: foods with literally no processed foods. So for example, if

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Speaker 3: you consumed each day a serving or two of extra

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Speaker 3: vergin olive oil, a handful of nuts, and some oily fish,

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Speaker 3: you would literally have all of the fat you required

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Speaker 3: for a day. So that means very little red meat,

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Speaker 3: that means very little cheese, that means low fat, reduced

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Speaker 3: fat dairy foods, and that means literally no treats. But

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Speaker 3: in our diet we get it wrong because in Australia

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Speaker 3: we know the highest sources of saturated fat are from

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Speaker 3: faty meats, dairy foods, and then discretionary foods. So this

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Speaker 3: is the biscuits, the cakes, the pastries, the treats, and

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Speaker 3: we all love a treatly am, But if you run

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Speaker 3: your fat ratios. So it's recommended from a public health

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Speaker 3: perspective for saturated fat to be less than ten percent

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Speaker 3: of total calorie intake, and overseas is less than seven percent.

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Speaker 3: So we're actually quite liberal. Now if we then extrapolate

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Speaker 3: that bad and have a look at well a small

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Speaker 3: female might need sixty maybe eighty grams of fat per

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Speaker 3: day if we're aiming for equal fat ratios of saturates.

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Speaker 3: Tomnos to Polly's that one to one to one fat ratio.

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Speaker 3: You're looking at maximum twenty to thirty grams of saturated fat,

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Speaker 3: which isn't very much like Keep in mind, if you

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Speaker 3: have dairy and cheese, you're probably getting three to five

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Speaker 3: grams saturated fat a serve of meat, and even sort

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Speaker 3: of lena mates, even something like salmon is going to

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Speaker 3: give you some saturated fat, and even olive oil will

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Speaker 3: give you some. So then you're up around ten. You know,

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Speaker 3: once you're going for chocolate and things like that once

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Speaker 3: a day, you're easily getting to twenty grams, if not more.

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Speaker 3: And that's what I think that we forget. It's still

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Speaker 3: important for the health of our cell that we keep

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Speaker 3: our overall in take controlled. And it made me think

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Speaker 3: of this actually looking at the snap bar section of supermarkets,

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Speaker 3: and we spoke about this a few weeks ago, in

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Speaker 3: this increasing number of snap bars, protein bars, nut bars,

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Speaker 3: musubars that have got a chocolate coating. Because to make

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Speaker 3: that chocolate coating, you're either using a dairy so you're

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Speaker 3: using milk fatines or in more common examples, you're using

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Speaker 3: vegetable fat. They're highly saturated. So what happens is in

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Speaker 3: these lower car products or in a chocolate type music bar,

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Speaker 3: you can be getting five eight grams of saturated fatness

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Speaker 3: single bar, and that is where your levels might be

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Speaker 3: going upwards a forty to fifty per day. And if

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Speaker 3: you've got sort of higher blood cholesterol levels, if you're

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Speaker 3: trying to lose weight, if you've got diabetes, if you're

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Speaker 3: trying to optimize your cell help, that is just way

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Speaker 3: too high and saturated fat. So a quick recommendation I

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Speaker 3: give to clients is we like it to be less

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Speaker 3: than three percent total saturated fat. So if you look

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Speaker 3: at a nutrition panel, and actually we're in the process

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Speaker 3: of updating our product guide, so we're going to have

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Speaker 3: that out in a month or two with our sort

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Speaker 3: of top products revised. But this will make it easier

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Speaker 3: for listeners. But if you're looking at the nutrition label,

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Speaker 3: you want the saturated fat to be less than three

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Speaker 3: percent or less than three grams per hundred but perserve

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Speaker 3: of food, if something had more than say three maybe

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Speaker 3: five grams saturated fat, I'd be concerned because generally in

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Speaker 3: processed foods, that's way too high. And just keep in

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Speaker 3: mind you've gotten twenty maximum thirty a day to play

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Speaker 3: with and as soon as you're having cakes, biscuits, pastries

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Speaker 3: and anything with butter, full cream dairy. Some of the

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Speaker 3: yogurt cleann have got quite a lot if they're still

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Speaker 3: full cream or they're adding cream into it, so it

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Speaker 3: does still sneak in and I think people would be

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Speaker 3: actually surprised how much they're actually having.

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Speaker 1: Yeah, all the coconut based yogurts as well are quite

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Speaker 1: high in saturated fat. Because you mentioned that saturated fat

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Speaker 1: is predominantly found in our animal products, so our butter,

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Speaker 1: our cheese, our foddy cuts of meat, but it's also

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Speaker 1: in a lot of our tropical oil, so our coconut oil,

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Speaker 1: our palm oil.

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Speaker 2: And a big I.

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Speaker 1: Guess indication of is that if that food contains saturated fat,

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Speaker 1: saturated fat is solid at room temperature. So if you've

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Speaker 1: ever made a dish with say mince meat or something,

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Speaker 1: and then you put it in the fridge over night,

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Speaker 1: Mum when we were growing up, used to always make

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Speaker 1: spaghetti boone's put it in the fridge and we'd heat

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Speaker 1: that up if she was working late or something in

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Speaker 1: the next day. And whenever I took the lid off

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Speaker 1: the mince container, it always had this like layer of

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Speaker 1: fat over the top of it, and I remember Mum

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Speaker 1: always saying to me, get a spoon and scoop it off.

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Speaker 1: I must have only been young, but I always remember this,

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Speaker 1: even growing up when I moved out of home and

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Speaker 1: cook for myself. If ever I made mince and you know,

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Speaker 1: the next day, I'd always scrape off the fat from

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Speaker 1: the top. And I never knew it at the time,

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Speaker 1: But that's the saturated fat because it's solid at room temperature,

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Speaker 1: so it's a really good I guess key point for

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Speaker 1: listeners to remember is that saturated fat is solid at

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Speaker 1: room temperature. So if you're getting any of these bars,

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Speaker 1: these low sugar, low carb, even these chocolate kind of

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Speaker 1: type musically bars, the chocolate's not melting off it because

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Speaker 1: there's a you know, significant amount of saturated fat in

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Speaker 1: the product to keep it solid at room temperature. And

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Speaker 1: it's very different to unsaturated fats, which we want more

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Speaker 1: of in our diet, our olive oil, our nuts, our seeds.

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Speaker 2: They're very different.

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Speaker 1: They're saturated and the unsaturated fats. And where it got

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Speaker 1: I guess saturated fat got quite a bat of rep

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Speaker 1: was in the early you know, the sixties and seventies,

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Speaker 1: and eighties. Even the early research really linked sat threaded

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Speaker 1: fat to high cholesterol and heart disease.

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Speaker 2: So there was a huge.

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Speaker 1: I think it was like a global really not just Australia,

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Speaker 1: a global public health campaign guidelines to really reduce saturated fat, saying,

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Speaker 1: you know, people are getting more heart disease, they're getting

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Speaker 1: high cholesterol because we're consuming too much satreaded fat. But

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Speaker 1: over time what happened is people were replacing They weren't

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Speaker 1: replacing sach treaded fats with more fruits and veggies and legumes,

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Speaker 1: they were replacing it with refined carbohydrates. So over time,

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Speaker 1: what we sort of know now on what the current

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Speaker 1: research and the current meta analysis show us now is

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Speaker 1: that replacing sach treaded fat with refined carbs is not

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Speaker 1: a good thing for our health, and it's certainly not

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Speaker 1: a good thing for our waistline or our blood sugars.

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Speaker 1: But what we want to do is replace sat treaded

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Speaker 1: fat with polly unsaturated fats, so those found in olive oil,

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Speaker 1: fatty fish like salmon, sardines, nuts, and seeds. And we know,

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Speaker 1: certainly Susie and I are always saying to our clients

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Speaker 1: more of these polyunsaturated fats in our diet. Everybody wants

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Speaker 1: to eat a ton of the saturated fats, the trans

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Speaker 1: fats and the monos, but we're not getting in enough

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Speaker 1: of these poly unsaturated fats. So saturated fat can still

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Speaker 1: raise dietary cholesterol l LDL cholesterol, which is our quote

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Speaker 1: unquote bad cholesterol. But it is the full dietary pattern

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Speaker 1: that matters. As Susie said, if you have a very

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Speaker 1: whole food based diet, if you're you know, consuming a

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Speaker 1: handful of nuts, you're having olive oil on your meals,

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Speaker 1: you're having lean protein veggie, you sauce the whole grains

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Speaker 1: for dinner.

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Speaker 2: Your meals are very very balanced.

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Speaker 1: It's not really an issue if you have a little

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Speaker 1: bit of saturated fat in your diet. But if you

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Speaker 1: are having full green milk and all your coffees, you're

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Speaker 1: having bree and the cheese platters on the weekend, You're

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Speaker 1: having a couple of wines on the weekend, You're getting

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Speaker 1: your pastry when you go out and get your coffee

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Speaker 1: a couple of times a week, you're having the office biscuits,

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Speaker 1: and then you tucking into the chocolate after dinner. This

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Speaker 1: is where it's very very easy for the saturated fat

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Speaker 1: intake to become a little bit too much in our diet.

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Speaker 2: So it's not just the dairy.

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Speaker 1: And the dairy is a funny one because the current

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Speaker 1: research really shows us that it's more of.

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Speaker 2: A neutral fat.

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Speaker 1: So although it is still classified as a saturated fat,

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Speaker 1: I don't really have an issue of my clients want

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Speaker 1: to have full fat dairy. If they're hard on their

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Speaker 1: coffee must being made with four cream milk.

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Speaker 2: I don't have a problem with that.

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Speaker 1: But I am trying to reduce the process red meats

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Speaker 1: in their diet, the salami, the bacon, the chizzo. I'm

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Speaker 1: trying to replace the fatty cuts of meat like the

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Speaker 1: lamb chops, the you know, the fatty cuts of beef,

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Speaker 1: and really swap that for leaner protein sauces. Chicken skin's

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Speaker 1: another one that has a high amount of saturated fat.

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Speaker 1: So often I'll say to my lady's chicken breast is fine,

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Speaker 1: but I don't really want.

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Speaker 2: Them consuming the skin.

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Speaker 1: And often it's the coconut and the palm oils, which

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Speaker 1: a lot of people don't realize are found in a

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Speaker 1: lot of the vegan based products as well. As Susie said,

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Speaker 1: the low car products a lot of granolas these days,

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Speaker 1: even some peanut butters and some nut butters are mixed

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Speaker 1: with a bit of coconut and palm oil as well,

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Speaker 1: and significant amounts in imported sort of those more ultra

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Speaker 1: process package snacks as well, So it absolutely sneaks in

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Speaker 1: everywhere in our diet. But as Susie said, the goal

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Speaker 1: from a national health guideline is less than ten percent

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Speaker 1: of your total energy intake coming from saturated fat each day,

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Speaker 1: and that's very, very easy to achieve. So it is

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Speaker 1: a good thing to pretty nice reminder just to take

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Speaker 1: a step back and look at your overall diet and

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Speaker 1: really see how much is creeping in unintentionally each week,

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Speaker 1: because from the majority of us, it is actually far

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Speaker 1: more than ten percent of your total diet.

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Speaker 3: True, And I just had a little look. So a

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Speaker 3: twenty five gram serve of Cabri dairy milk has got

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Speaker 3: almost five grams of saturated fat. So that's where if

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Speaker 3: you're having a roll or two of chocolate, you're probably

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Speaker 3: getting closer to ten. And as we know, once you start,

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Speaker 3: you can't stop. A chocolate type musically bar that's got

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Speaker 3: a coating will have at least say three grams per bar,

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Speaker 3: as I said, even up to eight, and when I

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Speaker 3: look per one hundred, they're coming in at about nine,

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Speaker 3: so they're well over that three percent level that would

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Speaker 3: be a healthy product. And that's where we run into

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Speaker 3: this idea of the healthy masquerade sort of healthy product's

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Speaker 3: been shown around as healthy a snaps that when you

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Speaker 3: take a closer look, they're much higher and the same

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Speaker 3: often with the low carb protein bars. You know, they're

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Speaker 3: sort of in the gym set again because you've got

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Speaker 3: to make them out of something, you know, and so

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Speaker 3: you need some fat to bind it. And I just

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Speaker 3: wanted to get because I do find bacon and processed

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Speaker 3: meat still slips in a lot, Like let's be honest,

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Speaker 3: on a Sunday morning, we like a B and E

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Speaker 3: and then you're getting the fat from It's often they're

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Speaker 3: using a spread on the bread plus a fatty sausage

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Speaker 3: at Bunnings. But I just want to have a quick

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Speaker 3: look at a bacon because I do find some of

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Speaker 3: those my clients are eating bacon a couple of times

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Speaker 3: a week.

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Speaker 2: I'll just mentioned quickly.

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Speaker 1: Pastries is a big one where a lot of saturated

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Speaker 1: and trans fat slips in. Like I had a client

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Speaker 1: and she just asked me a question and she was like, look,

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Speaker 1: I'm at this place and this is all they've got

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Speaker 1: an offer is the spinach and fatter.

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Speaker 2: And she was just genuinely curious.

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Speaker 1: She's like, is this spinach and fetter pastry a better option?

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Speaker 1: And I said to her, look, actually rather you had

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Speaker 1: something with a bit of protein in it, because you know,

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Speaker 1: we know protein is good for metabolic heales. That helps

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Speaker 1: us the tidy. But it's those things where a lot

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Speaker 1: of these pastries do slip in. Whether they're the sweeter

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Speaker 1: type pastries that you might have, you know, a blueberry

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Speaker 1: danish or something, or your croissant when you're getting your coffee,

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Speaker 1: or it might be more of a savory type pastry.

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Speaker 1: It's a sausage roll, it's a spinach and fetter pastry.

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Speaker 1: They do tend to slip in quite a lot, particularly

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Speaker 1: if you are someone that goes to a lot of

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Speaker 1: like catered morning teas. You know, they often slip in

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Speaker 1: with the office the office catering as well, but also

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Speaker 1: on the weekend, if you're at the kid's soccer game,

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Speaker 1: if you're taking you know if you're off to the

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Speaker 1: footy on the weekend, those commercial baked goods and pastries

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Speaker 1: are where a lot of saturated and trans fat as

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Speaker 1: well does tend to slip in easily into our diets,

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Speaker 1: and that's where it can easily take us over that

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Speaker 1: total ten percent intake for the day.

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Speaker 3: True, I just had to look at a server bake

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Speaker 3: in fifty grams. It's got four grams of saturated fat.

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Speaker 3: So yeah, I think it's good. Good to have a

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Speaker 3: rough reference. So you're looking about twenty maybe thirty a day,

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Speaker 3: probably closer to twenty, So just do a quick scan

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Speaker 3: and particularly if you do have a high risk of

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Speaker 3: blood cholesterol. Now, I had this conversation with a client

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Speaker 3: who eats really well. She's very slim and still has

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Speaker 3: high cholesterol. Sometimes genetically we will still have high cholesterol

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Speaker 3: no matter what we eat. But from a health perspective,

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Speaker 3: there's only benefits that come from keeping such tad of

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Speaker 3: that controlled in the diet, because it does work in

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Speaker 3: a synergistic way with all the types of facts when

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Speaker 3: it comes to reducing information. But generally speaking, from there's

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Speaker 3: only benefits that will come from keeping that level under

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Speaker 3: control and that's those key foods. But yeah, anything over

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Speaker 3: say three grams is served definitely in supermarket is one

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Speaker 3: to look for healthier, lower saturated fat alternatives. All right,

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Speaker 3: lenne Well, I had a couple of clients this week

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Speaker 3: and assessing their medical history, and that, of course, is

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Speaker 3: the benefit of seeing and working with a dietitian is

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Speaker 3: that you get that holistic health advice looking at your

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Speaker 3: total risk for a number of disease states. And I

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Speaker 3: was actually quite surprised because I had a very sort

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Speaker 3: of a girl who she does want to lose some weight,

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Speaker 3: but she wasn't a massive frame. But she came to

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Speaker 3: me because she was planning another pregnancy and she had

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Speaker 3: had gestational diabetes in her first pregnancy, And straight away

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Speaker 3: I was like, oh, you've made the right decision in

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Speaker 3: us proactively managing this, because any listeners may not be

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Speaker 3: aware that if you had gestational diabetes in pregnancy or

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Speaker 3: there is a fount the history of type two diabetes,

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Speaker 3: you have an extremely high risk of developing diabetes in

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Speaker 3: your future, no matter how healthy you are, because basically

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Speaker 3: it's a genetic issue and you are programmed to have

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Speaker 3: issues with BLOGI post control very early, so if you've

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Speaker 3: had that PCOS that specifically gestational diabetes, it is a

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Speaker 3: sign that you are at really high risk. And if

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Speaker 3: I had unlimited health, fundingly, and I would encourage any

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Speaker 3: female who've had gestational diabetes to be proactively managing blu

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Speaker 3: plost levels immediately after pregnancy, not waiting until they had

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Speaker 3: into resistance and eventually type two. So I think it's

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Speaker 3: one of the best preventative strategies we can use to

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Speaker 3: prevent diabetes long term. And it's not to be thought

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Speaker 3: of as sort of weakness in lifestyle choices or you've

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Speaker 3: eaten badly. It's nothing to do with that. It's purely

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Speaker 3: genetic and that's why some people who can be really

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Speaker 3: overweight don't have diabetes. It's not purely dependent. You have

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Speaker 3: to have the genetic predisposition, which is why whether it's

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Speaker 3: a family member, even someone with thyroid dysfunction, but certainly,

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Speaker 3: if you know your sister, you know how gestational, I

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Speaker 3: would be proactively preventing and taking active step to prevent

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Speaker 3: that type two straight after that pregnancy, whenever you sort

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Speaker 3: of recover from your baby and work with an endocrinologist

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Speaker 3: or a very good GP. So yeah, I just want

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Speaker 3: to have a little chat about blood gluepost levels through

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Speaker 3: the lifespan and what are the key things we can

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Speaker 3: do to manage them, particularly if you do have that

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Speaker 3: family history. So there's a few key pieces of research

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Speaker 3: which are beneficial when it comes to blood gluepos control.

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Speaker 3: And I think it's interesting because there's of course the

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Speaker 3: Blue Post Goddess who does a lot of work on

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Speaker 3: social media, and she's also heavily criticized by a number

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Speaker 3: of health professionals because she doesn't always necessarily explain that

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Speaker 3: blood glue post regulation issues are often or significantly a

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Speaker 3: genetic component. So the average person monitoring blood gluepost levels,

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Speaker 3: it's not something we all should be doing naturally. We

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Speaker 3: should be regulating gluepos quite well. It's just certainly something

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Speaker 3: for you if you're at higher risk because of those

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Speaker 3: genetic links, or have had gestation or some key things

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Speaker 3: that I would be doing early on. So the first

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Speaker 3: thing I'd be doing is on an annual basis, I

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Speaker 3: would be monitoring your HbA one C levels and if

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Speaker 3: you are struggling or no she's seeing your weight is increasing,

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Speaker 3: or if your waste measurement is over ninety centimeters, I

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Speaker 3: would certainly be pushing if it's not being proactively managed

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Speaker 3: for a gluepose tolerance test with insulin to see if

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Speaker 3: your insulin levels are high in the background, because about

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Speaker 3: ten years before full blown type two diabetes, insulin levels

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Speaker 3: will be raised and some cases you may need medication,

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Speaker 3: or even just being aware of it will mean that

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Speaker 3: you instantly can make some diet adjustments. See a dietitian

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Speaker 3: zen endocrinologist for the right advice. So you don't want

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Speaker 3: to wait until your gluepose is elevated. You want to

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Speaker 3: manage it when your insulin is high and for an

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Speaker 3: assessment of that. Truly, you should be getting a gluepost

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Speaker 3: tolerance test. Doctors don't like to do it. It's expended

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Speaker 3: if it's intense, but if you're at high risk, if

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Speaker 3: both parents have got type two diabetes, if you've got

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Speaker 3: a high waste measurement, if you had gestation, or I

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Speaker 3: would be pushing for that because as soon as it

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Speaker 3: starts to creep up is a sign I would be

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Speaker 3: proactively managing it. So that's the first The next thing

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Speaker 3: is creating space in between meals. So one of the

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Speaker 3: key things that disrupts glucose regulation is that we flood

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Speaker 3: the cell with glucose or food too often. So for example,

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Speaker 3: we have a coffee with milk when we get up,

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Speaker 3: and then an hour later we have our toes with eggs,

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Speaker 3: and then an hour or two later we have another

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Speaker 3: coffee with milk, and then we have a piece of fruit,

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Speaker 3: and we never have two, three, even four hours in

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Speaker 3: between any food stimulus. And that for someone who has

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Speaker 3: glucose regulation issues, will continually be spiking your glucose, driving

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Speaker 3: over eating, but also putting a lot of pressure on

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Speaker 3: insulin and glucose in the cell. So you want to

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Speaker 3: create that space in between eating occasions of at least three,

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Speaker 3: if not four hours to allow glucose levels to return

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Speaker 3: to normal. The third thing I would be suggesting is

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Speaker 3: that you try food sequencing as a default pattern of

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Speaker 3: eating because that helps the cell and insulin and food sequencing,

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Speaker 3: which we have covered on the podcast, So have a

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Speaker 3: search in the show itself to go back for a

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Speaker 3: whole episode covering that. But just basically means eating your

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Speaker 3: nutrients in a specific order. So as part of a

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Speaker 3: mixed meal, you would be encouraged to eat the vegetable

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Speaker 3: and fiber component first, followed by the protein and followed

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Speaker 3: by any carbohydrate. So if you had a dinner plate

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Speaker 3: with steak, veggies, and salad, we would say eat the

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Speaker 3: salad first and any veggies, then have the steak, and

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Speaker 3: then have potato because that helps the cell to manage

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Speaker 3: the gluepost levels better and there is evidence for that

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Speaker 3: it's a small level, but still not insignificant. And the

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Speaker 3: fourth thing I would be encouraging those people that group

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Speaker 3: specifically to do. Mind you, these are patterns that aren't

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Speaker 3: bad for any of us, but specifically for that high

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Speaker 3: risk group. Whenever you can move after a meal, that

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Speaker 3: is the best thing you can do because that instantly

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Speaker 3: made the body work harder in clearing blueposts. That in

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Speaker 3: turn means you need less insulin, and the less insulin

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Speaker 3: the better it is for our sell help. So rather

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Speaker 3: than having a big meal at night and then sitting

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Speaker 3: down and watching TV, the best thing you can do

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Speaker 3: is clean up after dinner, or take the dog out

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Speaker 3: for a walk around the block. Or if you're working

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Speaker 3: at home and you're able to eat your lunch at

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Speaker 3: your desk at eleven thirty twelve and then use your

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Speaker 3: lunch break to go for a walk You're always better

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Speaker 3: to eat and then move if you're juggling blueclose levels

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Speaker 3: because it will stop your levels going low and having

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Speaker 3: sugar craving. But it will also help to naturally regulate

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Speaker 3: your level's best. But you want to be onto it.

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Speaker 3: And if anyone's listening, who you've got a girlfriend, a

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Speaker 3: family member who did have gestational or are strong family history,

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Speaker 3: these are strategies I would be planning now, and I

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Speaker 3: would want to know what your HbA one C is

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Speaker 3: doing now because if it slowly starts to increase, that

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Speaker 3: is an active sign. You need to proactively manage it.

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Speaker 3: Because in this day and age, we're busy, we're not

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Speaker 3: great at preventative health. We tend to wait until and

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Speaker 3: many doctors still will wait until you've full blown intional

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Speaker 3: resistance or diabetes before managing it. If you're at high

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Speaker 3: risk actors, if you've got it, and you will ultimately

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Speaker 3: prevent it because trying to manage it, especially young, is

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Speaker 3: not great for your self health and longevity long term.

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Speaker 2: There's anything more I can we out there? You cover

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Speaker 2: that very nicely, season.

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Speaker 3: I think my concernedly, Anne, I can't tell you how

435
00:20:19,240 --> 00:20:21,199
Speaker 3: many girls I've seen in my career who have had

436
00:20:21,240 --> 00:20:23,439
Speaker 3: gestational and haven't been told at what high risks they

437
00:20:23,440 --> 00:20:26,159
Speaker 3: are of getting tyed to and they needed to. In

438
00:20:26,240 --> 00:20:29,479
Speaker 3: many cases, they can be on preventative medication then and

439
00:20:29,520 --> 00:20:31,919
Speaker 3: they will never get it. They won't gain weight, and

440
00:20:31,960 --> 00:20:34,480
Speaker 3: I'm sort of it makes me annoyed that they're not

441
00:20:34,600 --> 00:20:38,040
Speaker 3: told that once they've had their baby. So, as I said,

442
00:20:38,080 --> 00:20:39,359
Speaker 3: you don't need to. I think there's a lot of

443
00:20:39,359 --> 00:20:41,119
Speaker 3: guilt around it. I think people think they've done the

444
00:20:41,160 --> 00:20:43,840
Speaker 3: wrong thing. You know, it's you know, they've eaten badly,

445
00:20:43,880 --> 00:20:46,000
Speaker 3: they haven't been good. It's not about being good. These

446
00:20:46,000 --> 00:20:50,600
Speaker 3: are genetic predispositions, and lifestyle makes it difficult. Busy women

447
00:20:50,640 --> 00:20:53,280
Speaker 3: don't always have the privilege of an hour to exercise

448
00:20:53,320 --> 00:20:54,960
Speaker 3: a day. You know, we're doing the best we can,

449
00:20:55,119 --> 00:20:57,159
Speaker 3: particularly when you're in your thirties and forties and in

450
00:20:57,240 --> 00:21:00,960
Speaker 3: that var tex of kids and work and family. There's

451
00:21:01,000 --> 00:21:03,960
Speaker 3: nothing to feel guilty about. This is about proactive, similar

452
00:21:04,000 --> 00:21:07,760
Speaker 3: to the movement of managing Perry now and proactively moving

453
00:21:07,800 --> 00:21:10,840
Speaker 3: forward with positive aging. This is simply at something we

454
00:21:10,880 --> 00:21:12,760
Speaker 3: know you're at higher risk, so let's manage it and

455
00:21:12,800 --> 00:21:15,560
Speaker 3: take control of it early, so spread the word, because

456
00:21:15,760 --> 00:21:17,760
Speaker 3: I think there's a lot of guilt that comes from

457
00:21:17,800 --> 00:21:19,800
Speaker 3: women as well around their health one.

458
00:21:19,760 --> 00:21:22,000
Speaker 1: Hundred percent, and for so many women it is really

459
00:21:22,440 --> 00:21:24,360
Speaker 1: it just comes down to bad luck. It is genetics,

460
00:21:24,359 --> 00:21:25,879
Speaker 1: It is a bit of a hormone mix, It is

461
00:21:26,320 --> 00:21:28,440
Speaker 1: what it is. If you end up with citestational diabetes,

462
00:21:28,520 --> 00:21:31,199
Speaker 1: be proactive in managing that, like Susie said, But I

463
00:21:31,200 --> 00:21:34,200
Speaker 1: also think there is a responsibility from our healthcare providers

464
00:21:34,200 --> 00:21:37,399
Speaker 1: to let women know that a lot of them will

465
00:21:37,520 --> 00:21:41,240
Speaker 1: end up with diabetes eventually if it is not proactively

466
00:21:41,280 --> 00:21:45,280
Speaker 1: managed early. So don't wait for you to become eventually diagnosed.

467
00:21:45,320 --> 00:21:47,280
Speaker 1: Actually jump onto that and do it early. And it

468
00:21:47,320 --> 00:21:49,919
Speaker 1: is not a failure on anybody's behalf. If you end

469
00:21:49,960 --> 00:21:52,679
Speaker 1: up needing medication to help regulate your bloodgical levels, that

470
00:21:52,720 --> 00:21:54,520
Speaker 1: does not mean that you failed. It does not mean

471
00:21:54,560 --> 00:21:56,560
Speaker 1: that you did the wrong thing. It is simply that

472
00:21:56,640 --> 00:22:00,560
Speaker 1: sometimes bodies need a little bit of assistance to do

473
00:22:00,600 --> 00:22:03,040
Speaker 1: what they need to do. And sometimes that's a hormonal thing,

474
00:22:03,160 --> 00:22:05,840
Speaker 1: sometimes it's a genetic things. Sometimes it just is what

475
00:22:05,880 --> 00:22:08,680
Speaker 1: it is. So don't ever feel like it's a failure

476
00:22:08,960 --> 00:22:10,920
Speaker 1: to need a little bit of medication or need a

477
00:22:10,920 --> 00:22:14,560
Speaker 1: little bit of medical interventional dietetic help for assistance, because

478
00:22:14,600 --> 00:22:17,160
Speaker 1: this is what dietitians are trained for, Susie, and Susie

479
00:22:17,400 --> 00:22:19,640
Speaker 1: of course specializes in that. I've got a few dietitians

480
00:22:19,640 --> 00:22:21,600
Speaker 1: that work on my team that specialize in terms of

481
00:22:21,600 --> 00:22:25,360
Speaker 1: blood sugar regulation issues. So it's always, always, always going

482
00:22:25,400 --> 00:22:28,000
Speaker 1: to be beneficial for you to link in with some

483
00:22:28,040 --> 00:22:31,080
Speaker 1: professionals early on and know what you need to do

484
00:22:31,480 --> 00:22:34,280
Speaker 1: before it almost becomes too late, because once you've got

485
00:22:34,320 --> 00:22:36,720
Speaker 1: you know, full blown diabetes, it is a lot harder

486
00:22:36,760 --> 00:22:38,960
Speaker 1: to do a lot of these lifestyle interventions and to

487
00:22:39,040 --> 00:22:41,159
Speaker 1: have them have as much of an impact as if

488
00:22:41,160 --> 00:22:42,840
Speaker 1: you're jumping on them and doing them early.

489
00:22:43,280 --> 00:22:44,320
Speaker 3: True, very true.

490
00:22:44,720 --> 00:22:45,720
Speaker 2: All right, Well, our.

491
00:22:45,560 --> 00:22:48,439
Speaker 1: Next segment is on high protein breads and following on

492
00:22:48,480 --> 00:22:51,600
Speaker 1: from our potty last week about talking about ultra process foods.

493
00:22:51,600 --> 00:22:54,240
Speaker 1: So a lot of these products in the supermarket are

494
00:22:54,400 --> 00:22:57,760
Speaker 1: sort of between processes and ultra process foods, and we've

495
00:22:57,800 --> 00:23:00,639
Speaker 1: got one today which I would say is probably the

496
00:23:00,640 --> 00:23:05,480
Speaker 1: definition of an ultra process Yes, an ultra processed food.

497
00:23:05,480 --> 00:23:08,000
Speaker 1: It's got some emulsifiers in their own stuff, but it

498
00:23:08,119 --> 00:23:12,040
Speaker 1: is the case where sometimes they can be a benefit

499
00:23:12,119 --> 00:23:14,560
Speaker 1: to some people's dyes, and other times people are better

500
00:23:14,600 --> 00:23:16,800
Speaker 1: with more, you know, whole food based products. So a

501
00:23:16,840 --> 00:23:20,560
Speaker 1: lot of these products that are by definition high protein,

502
00:23:20,720 --> 00:23:24,679
Speaker 1: low carb, they've been I guess manipulated, for lack of

503
00:23:24,720 --> 00:23:28,400
Speaker 1: a better word, buy food companies to create products that

504
00:23:28,440 --> 00:23:31,240
Speaker 1: the market demands or that the consumer demands, and these

505
00:23:31,320 --> 00:23:34,840
Speaker 1: higher protein breads and higher protein wraps certainly they fall

506
00:23:34,880 --> 00:23:38,320
Speaker 1: under that definition. The market or consumers have basically created

507
00:23:38,359 --> 00:23:41,240
Speaker 1: the demand for them because we know protein is important,

508
00:23:41,240 --> 00:23:43,480
Speaker 1: we know it's very trendy. But you know, we've got

509
00:23:43,480 --> 00:23:45,600
Speaker 1: to draw the line somewhere, Susie, Do we need protein

510
00:23:45,640 --> 00:23:47,840
Speaker 1: in our chips? Do we need protein in our chocolate? No,

511
00:23:47,880 --> 00:23:50,199
Speaker 1: We've got to draw the line somewhere. But bread and

512
00:23:50,200 --> 00:23:53,440
Speaker 1: wraps are things that people tend to eat very regularly.

513
00:23:53,760 --> 00:23:57,359
Speaker 1: So are they a daily addition to people's dyes? Are

514
00:23:57,359 --> 00:24:00,080
Speaker 1: they a weekly addition to people's dyes? Do people need them?

515
00:24:00,160 --> 00:24:00,840
Speaker 2: Should they just be.

516
00:24:00,800 --> 00:24:04,240
Speaker 1: Having good old, regular quote unquote normal bread. So let's

517
00:24:04,280 --> 00:24:06,480
Speaker 1: take a look. So today we've got the Coal's high

518
00:24:06,480 --> 00:24:09,560
Speaker 1: protein bread. Now this is available where Susie's in Sydney.

519
00:24:09,680 --> 00:24:12,240
Speaker 1: I can't see it available where I am in Brisbane.

520
00:24:12,320 --> 00:24:14,760
Speaker 1: Or at my local supermarkets. I actually haven't seen it before,

521
00:24:15,160 --> 00:24:17,800
Speaker 1: so it may be a little bit location dependent. It's

522
00:24:17,840 --> 00:24:19,480
Speaker 1: not I thought it was brand new, but Susie said

523
00:24:19,480 --> 00:24:22,240
Speaker 1: it's been around for a while. It's the Coal's High

524
00:24:22,240 --> 00:24:26,159
Speaker 1: Protein Loaf. Now for context, we've reviewed the coals eighty

525
00:24:26,200 --> 00:24:29,840
Speaker 1: five percent lower carb high protein loaf before. That's different.

526
00:24:29,840 --> 00:24:32,399
Speaker 1: That's in like an orange packaging. This one's in a

527
00:24:32,480 --> 00:24:36,120
Speaker 1: black that perform packaging and it's the high protein loaf.

528
00:24:36,160 --> 00:24:37,879
Speaker 1: So it's seven fifty gram So it's a little bit

529
00:24:37,880 --> 00:24:40,439
Speaker 1: confusing because the name of it is very similar to

530
00:24:40,440 --> 00:24:43,000
Speaker 1: the other one that we've reviewed, but the big difference

531
00:24:43,080 --> 00:24:45,719
Speaker 1: is the other one we've reviewed is low carb. This

532
00:24:45,760 --> 00:24:48,800
Speaker 1: one actually is what you call similar to the texture

533
00:24:48,800 --> 00:24:51,960
Speaker 1: and composition of normal bread, but it's a higher protein bread.

534
00:24:52,320 --> 00:24:55,879
Speaker 1: So ingredient wise, we'll start with that. The first ingredient

535
00:24:55,960 --> 00:24:59,280
Speaker 1: is wholemeal wheat flour, so forty eight percent, so basically

536
00:24:59,320 --> 00:25:01,840
Speaker 1: half of that lof loaf is wholemeal wheat flour and

537
00:25:01,840 --> 00:25:04,800
Speaker 1: that flour is fortified with thybon and folic acid, which

538
00:25:04,840 --> 00:25:07,160
Speaker 1: a lot of our grains are within Australia as well.

539
00:25:07,200 --> 00:25:10,040
Speaker 1: Just to give people that extra boost of nutrients. Next

540
00:25:10,200 --> 00:25:14,399
Speaker 1: ingredient is water, wheat, gluten, soy protein isolate, which is

541
00:25:14,400 --> 00:25:17,520
Speaker 1: how they're getting additional protein in that product. They're using

542
00:25:17,680 --> 00:25:22,679
Speaker 1: soy protein isolate. There's also yeast, vinegar, iodized salt, canola oil,

543
00:25:22,960 --> 00:25:28,560
Speaker 1: some natural preservatives, some soy flour, some emulsifiers. There's one, two, three,

544
00:25:28,680 --> 00:25:31,439
Speaker 1: three different types of mulsifiers in there, and an enzyme

545
00:25:31,480 --> 00:25:34,760
Speaker 1: in there being wheat, so obviously not a gluten free product.

546
00:25:35,040 --> 00:25:38,120
Speaker 1: It also contains soy as well for anybody with allergens

547
00:25:38,640 --> 00:25:41,960
Speaker 1: now per serving, So two slices of bread ten point

548
00:25:42,119 --> 00:25:45,080
Speaker 1: nine grams of protein. So if you compare it to

549
00:25:45,119 --> 00:25:48,320
Speaker 1: a normal wholemeal loaf, yes, it has more protein in it.

550
00:25:48,440 --> 00:25:50,280
Speaker 1: Correct me if I'm wrong, Souzy, But two slices of

551
00:25:50,320 --> 00:25:53,080
Speaker 1: a normal holemeal loaf would be two three grams of protein,

552
00:25:53,560 --> 00:25:56,000
Speaker 1: so it is significantly higher if you are comparing it

553
00:25:56,040 --> 00:25:58,560
Speaker 1: to a really great quality bread. Zusine and I both

554
00:25:58,640 --> 00:26:01,480
Speaker 1: really enjoy not spa at all. We just enjoy the brand,

555
00:26:01,520 --> 00:26:04,040
Speaker 1: the berg and soylin loaf. Couple of slices of that

556
00:26:04,200 --> 00:26:06,560
Speaker 1: is like eight to ten grams of protein, so that

557
00:26:06,680 --> 00:26:08,840
Speaker 1: is all coming from the seeds in it. So This

558
00:26:09,000 --> 00:26:12,240
Speaker 1: is certainly higher, but not as high as the previous

559
00:26:12,320 --> 00:26:15,359
Speaker 1: low carb loaf we've reviewed, which has I think from memory,

560
00:26:15,400 --> 00:26:18,640
Speaker 1: about twenty grams of protein and two slices, so per

561
00:26:18,720 --> 00:26:21,320
Speaker 1: serving two slices in this one is twenty five point

562
00:26:21,359 --> 00:26:25,119
Speaker 1: eight grams of carbohydrate, so more similar to a standard

563
00:26:25,119 --> 00:26:27,880
Speaker 1: loaf of wholemeal bread, given that it's got about a

564
00:26:27,920 --> 00:26:31,480
Speaker 1: serve of carbohydrate in there kilodyl wires seven hundred and

565
00:26:31,560 --> 00:26:34,679
Speaker 1: forty kilodules, roughly about one hundred and seventy calories for

566
00:26:34,760 --> 00:26:35,520
Speaker 1: two slices.

567
00:26:36,080 --> 00:26:37,640
Speaker 2: Overall fat total.

568
00:26:37,400 --> 00:26:39,400
Speaker 1: Is one point nine to nine grams, so just less

569
00:26:39,440 --> 00:26:42,639
Speaker 1: than two grams, with only about point five of that

570
00:26:42,760 --> 00:26:45,800
Speaker 1: being saturated fat, and that's coming from I think there

571
00:26:45,840 --> 00:26:47,200
Speaker 1: was a little bit of additional.

572
00:26:46,760 --> 00:26:50,199
Speaker 2: Oil in the canola oil, I think. And then what

573
00:26:50,280 --> 00:26:51,200
Speaker 2: have I got left? Fiber?

574
00:26:51,240 --> 00:26:54,520
Speaker 1: Dietary fiber five point four grams for two slices, which

575
00:26:54,560 --> 00:26:57,240
Speaker 1: is pretty good for a bread, and about three hundred

576
00:26:57,280 --> 00:27:00,000
Speaker 1: milligrams of sodium for two slices, which I would say

577
00:27:00,119 --> 00:27:02,560
Speaker 1: is fairly standard for bread. Most breads and cereals have

578
00:27:02,640 --> 00:27:06,200
Speaker 1: some atted sodium in there. So what do I think overall?

579
00:27:06,480 --> 00:27:09,600
Speaker 1: I think it's very comparable to a normal whole meal loaf.

580
00:27:09,800 --> 00:27:12,000
Speaker 1: It probably has a couple of extragrams of fiber and

581
00:27:12,080 --> 00:27:15,639
Speaker 1: certainly about double the protein in a normal whole meal loaf.

582
00:27:15,920 --> 00:27:17,919
Speaker 1: But could you have a slice or two of this

583
00:27:18,119 --> 00:27:19,720
Speaker 1: with a bit of peeb or a bit of jam

584
00:27:19,720 --> 00:27:23,080
Speaker 1: and butter. No, it's not enough protein for the average

585
00:27:23,359 --> 00:27:25,840
Speaker 1: male or female to need at breakfast time. Most of

586
00:27:25,880 --> 00:27:29,080
Speaker 1: us needs upwards of twenty grams of protein ideally, probably

587
00:27:29,080 --> 00:27:32,040
Speaker 1: closer to thirty grams, particularly if breakfast is out our

588
00:27:32,080 --> 00:27:35,600
Speaker 1: meal after exercise. Like myself, I'm a morning exerciser. Breakfast

589
00:27:35,600 --> 00:27:37,359
Speaker 1: is generally my first meal of the day. I'm aiming

590
00:27:37,400 --> 00:27:40,320
Speaker 1: for about thirty grams of protein, ideally to control blood

591
00:27:40,320 --> 00:27:43,520
Speaker 1: sugar regulation to help replenish my muscles. So for me,

592
00:27:44,680 --> 00:27:47,520
Speaker 1: it's a funny one like I probably wouldn't recommend it

593
00:27:47,560 --> 00:27:49,080
Speaker 1: for my clients because it's giving me a couple of

594
00:27:49,080 --> 00:27:51,520
Speaker 1: extra grams of protein. But I would still need some

595
00:27:51,600 --> 00:27:54,720
Speaker 1: Cottish cheese, some eggs, some smoked salmon, something with that.

596
00:27:55,119 --> 00:27:56,920
Speaker 1: A slice of this with a bit of pinut butter

597
00:27:56,960 --> 00:27:59,439
Speaker 1: and a protein shake on the side, I would still

598
00:27:59,480 --> 00:28:02,280
Speaker 1: need more protein to get this up over the line.

599
00:28:02,320 --> 00:28:05,480
Speaker 1: For what I want myself and my clients having. I

600
00:28:05,480 --> 00:28:06,919
Speaker 1: don't know, how do you feel about it? I'm sort

601
00:28:06,960 --> 00:28:09,080
Speaker 1: of like, yeah, it's fine, but you're probably paying a

602
00:28:09,119 --> 00:28:11,240
Speaker 1: premium price for it. It doesn't have the price on

603
00:28:11,320 --> 00:28:15,040
Speaker 1: my five bucks five dollars. Okay, So that's fairly standard

604
00:28:15,080 --> 00:28:17,120
Speaker 1: in terms of a loaf of bread. I guess maybe

605
00:28:17,119 --> 00:28:21,080
Speaker 1: not the the home brand varieties, but if you look

606
00:28:21,119 --> 00:28:23,080
Speaker 1: at you know, the country Life and the what is

607
00:28:23,119 --> 00:28:25,600
Speaker 1: it Baker's, you know, five dollars is fairly standard for

608
00:28:25,640 --> 00:28:26,680
Speaker 1: a loaf of bread these days.

609
00:28:27,040 --> 00:28:29,440
Speaker 3: I'm like you, it's middle it's middle ground.

610
00:28:29,520 --> 00:28:31,400
Speaker 2: Yeah, it's not amazing, but.

611
00:28:32,040 --> 00:28:37,680
Speaker 3: I would use it if I had a child, not child,

612
00:28:37,720 --> 00:28:42,280
Speaker 3: even a teenager who wouldn't eat grain bread? Who because

613
00:28:42,320 --> 00:28:45,280
Speaker 3: it's actually would I buy this product?

614
00:28:45,440 --> 00:28:45,520
Speaker 2: No?

615
00:28:45,760 --> 00:28:48,920
Speaker 3: Is it a bad product? No? You know, it's middle ground.

616
00:28:48,960 --> 00:28:52,640
Speaker 3: It's like, you know, the higher fiber whole meal bread,

617
00:28:52,800 --> 00:28:55,840
Speaker 3: like the wonder white hole meal. Again, like it's not

618
00:28:55,920 --> 00:28:59,840
Speaker 3: my top bread, but it's okay, it's better than white bread. Now,

619
00:29:00,160 --> 00:29:02,560
Speaker 3: just I've just had a quick look. Now, you know,

620
00:29:02,880 --> 00:29:06,440
Speaker 3: Leanne and I we're not sponsored by certain brands, and

621
00:29:06,440 --> 00:29:09,400
Speaker 3: we will always declare if we are. And I times

622
00:29:09,480 --> 00:29:12,200
Speaker 3: might do an endorsement for a certain product, but this

623
00:29:12,280 --> 00:29:15,600
Speaker 3: is just cold. I will always say burg and soliin

624
00:29:15,680 --> 00:29:17,560
Speaker 3: say is the best bread in the supermarket, and it

625
00:29:17,560 --> 00:29:19,360
Speaker 3: has been for twenty years. And the reason is I've

626
00:29:19,360 --> 00:29:21,880
Speaker 3: just had to look at it. Leanne two slices of

627
00:29:21,880 --> 00:29:25,760
Speaker 3: soilin bread's got twelve grams of protein and six grams

628
00:29:25,760 --> 00:29:28,760
Speaker 3: of fiber less sodium. And this is all naturalists. It's

629
00:29:28,800 --> 00:29:33,120
Speaker 3: got twenty two percent grain like it is so nutritionally superior.

630
00:29:33,240 --> 00:29:35,920
Speaker 3: It changed the industry when it came out. But it's

631
00:29:35,960 --> 00:29:37,840
Speaker 3: not for everyone. It's not great as a bread. It's

632
00:29:37,840 --> 00:29:40,280
Speaker 3: better toasted, Like my kids actually eat it as bread,

633
00:29:40,280 --> 00:29:42,800
Speaker 3: but not everyone would. So it's pros and cons. But

634
00:29:43,040 --> 00:29:45,760
Speaker 3: nutritionally it's got the added benefit of the good fats

635
00:29:45,800 --> 00:29:47,760
Speaker 3: because it's got the whole grain and seed, which is

636
00:29:47,800 --> 00:29:50,600
Speaker 3: what this coals bread does not have. You're not getting

637
00:29:50,640 --> 00:29:53,600
Speaker 3: a good fatty acid ratio because you're not getting those

638
00:29:53,840 --> 00:29:57,640
Speaker 3: those whole grains in there. So yeah, it's never going

639
00:29:57,720 --> 00:30:00,880
Speaker 3: to be as good as whole grain bread. It's it's okay.

640
00:30:00,960 --> 00:30:03,760
Speaker 3: It offers some protein, you know, as I said, it's

641
00:30:03,800 --> 00:30:06,760
Speaker 3: a middle ground. It's better than a white bread. It's

642
00:30:06,960 --> 00:30:11,040
Speaker 3: it's probably slightly better than some of the higher fiber types,

643
00:30:12,000 --> 00:30:14,280
Speaker 3: but only slightly. And it does have those attitudes, things

644
00:30:14,320 --> 00:30:16,920
Speaker 3: like the preservatives and the monsifiers that something like the

645
00:30:16,920 --> 00:30:20,000
Speaker 3: bourbon doesn't have. So I'm kind of torn as well,

646
00:30:20,080 --> 00:30:23,680
Speaker 3: you know. It's sort of that middle ground for me. Whereas, yeah,

647
00:30:23,720 --> 00:30:27,080
Speaker 3: the gold standard. The reason where it's always dieticians generally

648
00:30:27,160 --> 00:30:29,800
Speaker 3: will always go for the bourbon, soylmbits the standout bread

649
00:30:29,880 --> 00:30:33,960
Speaker 3: is that nutritionally it is far superior. Now I've noticed

650
00:30:34,000 --> 00:30:37,640
Speaker 3: that Helga's also have a similar mix to this bread,

651
00:30:38,240 --> 00:30:40,760
Speaker 3: So Helgers have got it's not low carb, but it's

652
00:30:40,920 --> 00:30:44,720
Speaker 3: lower carve, which is confusing in terms of marketing anyway.

653
00:30:44,760 --> 00:30:48,080
Speaker 3: I think so Helga's have got a lower car variety

654
00:30:48,240 --> 00:30:50,960
Speaker 3: with grains and seeds, so that is good, and I

655
00:30:51,000 --> 00:30:54,320
Speaker 3: think they've got one that is similar just to Wholy. Also,

656
00:30:54,320 --> 00:30:56,880
Speaker 3: it sort of sits in that range of being slightly

657
00:30:56,880 --> 00:31:00,080
Speaker 3: lower in carb but not low carve. So yeah, I

658
00:31:00,120 --> 00:31:02,400
Speaker 3: think if you like it. I wouldn't probably it wouldn't

659
00:31:02,440 --> 00:31:04,160
Speaker 3: be on my meal plans, but I wouldn't be dead

660
00:31:04,200 --> 00:31:06,640
Speaker 3: against it if someone liked it, And particularly with teenagers,

661
00:31:06,640 --> 00:31:08,160
Speaker 3: it can be a way for them to get some

662
00:31:08,240 --> 00:31:11,080
Speaker 3: extra a higher level of protein than say just a

663
00:31:11,120 --> 00:31:14,360
Speaker 3: whole meal bread. And it's sort of comparable in price.

664
00:31:14,440 --> 00:31:16,440
Speaker 3: And I think the text is probably quite good, whereas

665
00:31:16,440 --> 00:31:18,840
Speaker 3: it doesn't have that dense braininess. But yeah, I very

666
00:31:18,920 --> 00:31:22,240
Speaker 3: much am aligned with you. It's not my go to brands,

667
00:31:22,280 --> 00:31:25,240
Speaker 3: you know what I mean? So yeah, seven out of ten,

668
00:31:25,800 --> 00:31:26,479
Speaker 3: seven out of ten.

669
00:31:26,840 --> 00:31:28,760
Speaker 1: Yeah, I was gonna say I'd recommend it for somebody

670
00:31:28,760 --> 00:31:31,840
Speaker 1: who had textual I guess concerns like I have a

671
00:31:31,840 --> 00:31:33,640
Speaker 1: couple of my ladies who are like, look, I don't

672
00:31:33,680 --> 00:31:36,160
Speaker 1: like the texture of the bergensoy Lin. It's a heavy

673
00:31:36,200 --> 00:31:38,320
Speaker 1: it's a dense bread, or you know, the lower carb

674
00:31:38,360 --> 00:31:41,360
Speaker 1: type breads. They're heavy breads, they're dent. They're not sandwich breads.

675
00:31:41,400 --> 00:31:43,640
Speaker 1: You would absolutely need to toast them. They're far too

676
00:31:43,680 --> 00:31:46,480
Speaker 1: dense to enjoy as this sandwich. So I would say

677
00:31:46,480 --> 00:31:48,360
Speaker 1: that that is a good option for somebody who's just

678
00:31:48,400 --> 00:31:50,040
Speaker 1: looking for, you know, they just want to have a

679
00:31:50,040 --> 00:31:52,040
Speaker 1: couple of eggs on toast, that's probably a good option

680
00:31:52,160 --> 00:31:54,000
Speaker 1: because two eggs is going to give you about fourteen

681
00:31:54,040 --> 00:31:57,080
Speaker 1: grams of protein. Two slices of that in additional ten grams.

682
00:31:57,080 --> 00:31:59,440
Speaker 1: You're now sitting at twenty four grams of protein, so

683
00:31:59,480 --> 00:32:01,800
Speaker 1: that is probably something if you have issues with the

684
00:32:01,800 --> 00:32:02,440
Speaker 1: texture of some.

685
00:32:02,480 --> 00:32:03,120
Speaker 2: Types of bread.

686
00:32:03,160 --> 00:32:05,440
Speaker 1: It's probably a good issue if your goal is fat

687
00:32:05,440 --> 00:32:07,000
Speaker 1: loss and you want to have a bit more protein

688
00:32:07,040 --> 00:32:09,400
Speaker 1: at breakfast. But I also have issues with that lower

689
00:32:09,400 --> 00:32:10,959
Speaker 1: car bread. A lot of my ladies want to use

690
00:32:10,960 --> 00:32:12,920
Speaker 1: it after exercise, and I say, no, no, I want

691
00:32:12,920 --> 00:32:14,720
Speaker 1: you to eat carbs. I want you to eat carbs,

692
00:32:14,720 --> 00:32:17,400
Speaker 1: particularly around your exercise. So I don't tend to use

693
00:32:17,440 --> 00:32:19,920
Speaker 1: the lower car breads a lot, even though they are

694
00:32:19,960 --> 00:32:22,480
Speaker 1: probably a better mixed nutritionally because they've got a good

695
00:32:22,520 --> 00:32:24,400
Speaker 1: fat profile from a lot of the seeds, and they

696
00:32:24,440 --> 00:32:27,040
Speaker 1: are higher and fiber, they are higher in protein. But

697
00:32:27,280 --> 00:32:29,400
Speaker 1: for a lot of my ladies they do they don't.

698
00:32:29,240 --> 00:32:30,120
Speaker 2: Like the texture of it.

699
00:32:30,400 --> 00:32:32,680
Speaker 1: It is quite dense, and also there's no carb in there,

700
00:32:32,720 --> 00:32:34,960
Speaker 1: so it kind of defeats a purpose. Because we want

701
00:32:35,000 --> 00:32:37,520
Speaker 1: our ladies eating carbs, particularly for weight loss, we just

702
00:32:37,600 --> 00:32:39,240
Speaker 1: have to be mindful of how much of it.

703
00:32:39,400 --> 00:32:41,280
Speaker 2: So it's an interesting product.

704
00:32:41,400 --> 00:32:43,800
Speaker 1: I could see where it might be appropriate for some,

705
00:32:44,080 --> 00:32:46,600
Speaker 1: but I would say the average person is probably better

706
00:32:46,640 --> 00:32:48,520
Speaker 1: with a burg and soil in or I don't mind

707
00:32:48,560 --> 00:32:50,400
Speaker 1: tip top nine grain that's sort of what I get

708
00:32:50,400 --> 00:32:52,680
Speaker 1: for my kids, or I get the coals they do

709
00:32:52,760 --> 00:32:55,480
Speaker 1: like a I think it's a nine grain low GI

710
00:32:55,800 --> 00:32:58,360
Speaker 1: type bread. It's very dense, it's got lots of seeds

711
00:32:58,360 --> 00:33:00,400
Speaker 1: in it. That's not the one that my kids eat,

712
00:33:00,440 --> 00:33:02,960
Speaker 1: so I do like to see some visible seeds in

713
00:33:03,000 --> 00:33:04,880
Speaker 1: a bread. I think from a gut health perspective, it's

714
00:33:04,880 --> 00:33:06,719
Speaker 1: one of the best things that you can do, and

715
00:33:06,720 --> 00:33:08,160
Speaker 1: then the whole meal sort of sit in the middle

716
00:33:08,160 --> 00:33:09,800
Speaker 1: ground for me. But I'm always a fan of more

717
00:33:09,800 --> 00:33:12,360
Speaker 1: than multi grain with the dense amount of seeds in

718
00:33:12,360 --> 00:33:14,120
Speaker 1: that that's always the better one you can do from

719
00:33:14,120 --> 00:33:15,680
Speaker 1: a health than a gut health perspective.

720
00:33:16,120 --> 00:33:18,600
Speaker 3: True, And I traditionally always gave my kids I do

721
00:33:18,720 --> 00:33:21,280
Speaker 3: like you. I like the Helper's lower carve seeded one,

722
00:33:21,280 --> 00:33:23,400
Speaker 3: but it's hard to find. But I used to always

723
00:33:23,400 --> 00:33:26,080
Speaker 3: give my kids the tiptop that it's tip top than

724
00:33:26,240 --> 00:33:30,560
Speaker 3: the sort of whole meal higher fibar, oh, wonder White, sorry,

725
00:33:30,640 --> 00:33:33,560
Speaker 3: Wonder White high fiber whole meal. But it's funny because

726
00:33:33,600 --> 00:33:35,800
Speaker 3: I never made a big deal about grains in my

727
00:33:35,960 --> 00:33:38,640
Speaker 3: house with the kids. But I'm not known for my

728
00:33:38,680 --> 00:33:42,000
Speaker 3: food provision, and I often don't have much and I've

729
00:33:42,120 --> 00:33:45,280
Speaker 3: often got say a burg and soilin in the fridge

730
00:33:45,280 --> 00:33:47,000
Speaker 3: because I like it as I find it never kind

731
00:33:47,000 --> 00:33:48,520
Speaker 3: of goes off. I can have it for a couple

732
00:33:48,560 --> 00:33:50,240
Speaker 3: of weeks in the fridge. And you know, with the

733
00:33:50,240 --> 00:33:52,440
Speaker 3: cost of food, I don't like wasting bread because the

734
00:33:52,480 --> 00:33:55,200
Speaker 3: sour dough multi grain at my local is fourteen dollars

735
00:33:55,200 --> 00:33:57,960
Speaker 3: a loaf like that is serious money for a thing.

736
00:33:58,000 --> 00:33:59,720
Speaker 3: So if I buy that, I try and make it last.

737
00:33:59,720 --> 00:34:02,080
Speaker 3: But if I've got the Bergensuay living there. And the

738
00:34:02,120 --> 00:34:04,600
Speaker 3: other day came home and my nanny was making sandwiches

739
00:34:04,600 --> 00:34:07,160
Speaker 3: for my boys using that, and they were eating it,

740
00:34:07,200 --> 00:34:08,439
Speaker 3: and I just thought, there you go. If you don't

741
00:34:08,440 --> 00:34:10,759
Speaker 3: make a big deal out of kids food, they often

742
00:34:10,760 --> 00:34:12,279
Speaker 3: will just eat it, which lends it to say that

743
00:34:12,320 --> 00:34:15,840
Speaker 3: Our ebook for Kids Nutrition with suggestions for brands for

744
00:34:16,000 --> 00:34:18,880
Speaker 3: kids is now available at the nutritioncouch dot com or

745
00:34:18,960 --> 00:34:21,239
Speaker 3: Your Kids Their Food, and we cover all of these

746
00:34:21,320 --> 00:34:23,920
Speaker 3: issues around if your kids only eat white carbs, what

747
00:34:23,960 --> 00:34:26,239
Speaker 3: are the best types, and look at different breads for

748
00:34:26,320 --> 00:34:29,319
Speaker 3: kids as well, just as an offside, so right to

749
00:34:29,480 --> 00:34:32,040
Speaker 3: round stuff daily and we have our listener question, which

750
00:34:32,239 --> 00:34:34,440
Speaker 3: is a common one. We get a lot of questions

751
00:34:34,440 --> 00:34:36,960
Speaker 3: around weight loss. How do I know if I should

752
00:34:36,960 --> 00:34:40,000
Speaker 3: be looking at medication for weight loss? So I usually

753
00:34:40,000 --> 00:34:42,920
Speaker 3: would say it's sort of a continuum. Weight loss medication

754
00:34:43,080 --> 00:34:45,080
Speaker 3: is not for everyone. There's also a wide range of

755
00:34:45,080 --> 00:34:47,840
Speaker 3: weightless medication, going from something as simple as something like

756
00:34:47,920 --> 00:34:50,560
Speaker 3: met Foreman, which is an intalance sansitizing agent that we've

757
00:34:50,640 --> 00:34:53,319
Speaker 3: used for many years to help support weight loss, going

758
00:34:53,320 --> 00:34:55,600
Speaker 3: all the way through to the latest GLP ones things

759
00:34:55,600 --> 00:34:57,680
Speaker 3: like yourros and Peak. You would go VII Manjara, which

760
00:34:57,719 --> 00:35:01,239
Speaker 3: are evolving in the way their function as well. So Ocenpeak,

761
00:35:01,239 --> 00:35:04,759
Speaker 3: for example, is quite different to Monjuro. So as they're evolving,

762
00:35:04,800 --> 00:35:08,759
Speaker 3: they're getting a lot more specific. So as a starting point,

763
00:35:08,800 --> 00:35:11,359
Speaker 3: if I've got a client who needs to lose less

764
00:35:11,400 --> 00:35:15,120
Speaker 3: than ten or twenty kilos even I will generally try

765
00:35:15,120 --> 00:35:19,279
Speaker 3: and get weight off without medication, unless they have a

766
00:35:19,280 --> 00:35:23,239
Speaker 3: waste measurement over one hundred centimeters, have tried losing weight previously,

767
00:35:23,280 --> 00:35:27,440
Speaker 3: and have pre diabetes into resistance, or a strong family history.

768
00:35:28,080 --> 00:35:30,279
Speaker 3: If any of those present, and plus if they're in

769
00:35:30,320 --> 00:35:33,120
Speaker 3: their fifties or sixties, it will be pretty challenging for

770
00:35:33,200 --> 00:35:36,439
Speaker 3: me to reduce calories and exercise them at their level

771
00:35:36,440 --> 00:35:39,800
Speaker 3: if they've got those genetic predisposing factors. But for anyone

772
00:35:39,920 --> 00:35:42,759
Speaker 3: under the age of you know, forty five forty, if

773
00:35:42,800 --> 00:35:45,040
Speaker 3: it's less than twenty kilos, I usually will try and

774
00:35:45,080 --> 00:35:48,280
Speaker 3: get weight off without and then after four six eight weeks,

775
00:35:48,280 --> 00:35:50,239
Speaker 3: if I'm not losing a good three five kilos with

776
00:35:50,320 --> 00:35:52,440
Speaker 3: dytin exercise, I may start to look at some of

777
00:35:52,480 --> 00:35:55,520
Speaker 3: the blood tests to suggest those medications may be helpful.

778
00:35:56,200 --> 00:35:58,800
Speaker 3: You know, some people may go straight away and say,

779
00:35:59,080 --> 00:36:01,960
Speaker 3: and I've seen this GPS recently, where the GP will

780
00:36:01,960 --> 00:36:05,680
Speaker 3: suggest medication straight away. I think it's a personal choice.

781
00:36:05,680 --> 00:36:07,920
Speaker 3: I've got clients who are pre diabetic who don't want

782
00:36:07,920 --> 00:36:10,719
Speaker 3: to use weightless medication. They don't care, they want to

783
00:36:10,760 --> 00:36:12,400
Speaker 3: do it without, and I'll say, we'll give it a

784
00:36:12,440 --> 00:36:15,920
Speaker 3: red hot go. So it really depends on where you're sitting,

785
00:36:16,000 --> 00:36:19,080
Speaker 3: how hard you can exercise, what you've tried before. It's

786
00:36:19,120 --> 00:36:21,360
Speaker 3: not a one size fits all model. But what I

787
00:36:21,360 --> 00:36:23,399
Speaker 3: will say is that no matter what your weight is,

788
00:36:23,520 --> 00:36:28,360
Speaker 3: if you try reducing calories, see a dietitian Cee lean Or,

789
00:36:28,400 --> 00:36:32,839
Speaker 3: I honest good meal plan with support, are moving and

790
00:36:32,880 --> 00:36:35,239
Speaker 3: you're not losing weight After six eight weeks, that's when

791
00:36:35,280 --> 00:36:37,719
Speaker 3: I'll start to check the bloods or if I've got

792
00:36:37,719 --> 00:36:39,879
Speaker 3: the blood test early on, and sort of the other

793
00:36:39,960 --> 00:36:44,000
Speaker 3: risk factors like family history, high Waiste measurement, long history

794
00:36:44,040 --> 00:36:46,920
Speaker 3: of dieting. I may allude to it earlier, but sometimes

795
00:36:46,920 --> 00:36:48,480
Speaker 3: we have the case and I know you've had this

796
00:36:48,520 --> 00:36:50,719
Speaker 3: recently and where you had a client who'd lost a

797
00:36:50,800 --> 00:36:53,600
Speaker 3: twenty kilos doing really well, but then there was a

798
00:36:53,600 --> 00:36:57,239
Speaker 3: plateau and a significant plata three six months and then

799
00:36:57,280 --> 00:37:00,000
Speaker 3: we may need extra help. So sometimes that also happens,

800
00:37:00,239 --> 00:37:03,440
Speaker 3: and that's a suggestion that metabolically we've got the excess

801
00:37:03,480 --> 00:37:04,759
Speaker 3: off and then we're going to need a bit of

802
00:37:04,800 --> 00:37:06,680
Speaker 3: help to sort of get the cell efficient enough to

803
00:37:06,760 --> 00:37:09,840
Speaker 3: keep burning. So the basic answer to my question is

804
00:37:09,880 --> 00:37:12,920
Speaker 3: it's not a one size fits all model. Very rarely

805
00:37:13,120 --> 00:37:16,799
Speaker 3: do I start someone on medication unless they are well

806
00:37:16,840 --> 00:37:19,759
Speaker 3: over one hundred kilos, they can't move a lot, there

807
00:37:19,760 --> 00:37:22,440
Speaker 3: are a strong family history of diabetes, maybe then I

808
00:37:22,480 --> 00:37:25,000
Speaker 3: will mention it early. But most of my clients, you know,

809
00:37:25,040 --> 00:37:27,279
Speaker 3: I really will try and move weight without them, And

810
00:37:27,920 --> 00:37:29,800
Speaker 3: I do have a subgroup of clients who are already

811
00:37:29,880 --> 00:37:32,680
Speaker 3: using medication but unsuccessfully because they haven't had the right

812
00:37:32,719 --> 00:37:35,600
Speaker 3: lifestyle advice, and the medication on its own will not

813
00:37:35,680 --> 00:37:37,960
Speaker 3: work without the diet exercise. So it's like the chicken

814
00:37:37,960 --> 00:37:40,399
Speaker 3: and the egg. They have to go together. And that's

815
00:37:40,400 --> 00:37:42,239
Speaker 3: why if you are listening and have tried a weight

816
00:37:42,280 --> 00:37:44,600
Speaker 3: loss medication and aren't getting sort of at least a

817
00:37:44,680 --> 00:37:46,719
Speaker 3: kilo every two weeks, I would say you either need

818
00:37:46,760 --> 00:37:48,640
Speaker 3: to see a dietitian or it's not the right medication

819
00:37:48,760 --> 00:37:50,560
Speaker 3: for you one hundred percent.

820
00:37:50,560 --> 00:37:52,920
Speaker 1: And do not underestimate the power of actually seeing a

821
00:37:52,960 --> 00:37:56,520
Speaker 1: dietitian who can guide you on these practices but also can,

822
00:37:56,560 --> 00:38:00,359
Speaker 1: as Susie said, help you maximize the medication the best

823
00:38:00,400 --> 00:38:02,520
Speaker 1: of your potential, but also help you so it doesn't

824
00:38:02,520 --> 00:38:04,560
Speaker 1: all come back on the minute that you you know,

825
00:38:04,719 --> 00:38:07,440
Speaker 1: the minute that it actually stops. So as dieticians, we

826
00:38:07,520 --> 00:38:10,360
Speaker 1: do work with clients with weight loss medication, but as

827
00:38:10,400 --> 00:38:13,319
Speaker 1: Zuzi said, it's not often our first point of call.

828
00:38:13,400 --> 00:38:15,080
Speaker 1: We like to give it a red hot go over

829
00:38:15,200 --> 00:38:18,120
Speaker 1: diet and exercise, but it's so important that the diet

830
00:38:18,160 --> 00:38:19,560
Speaker 1: plan you're on, if you want to call it a

831
00:38:19,560 --> 00:38:21,480
Speaker 1: diet plan if you want to call it a nutrition plan,

832
00:38:21,560 --> 00:38:23,399
Speaker 1: if you want to call it a lifestyle plan, whatever

833
00:38:23,400 --> 00:38:25,960
Speaker 1: it's called, you actually enjoy it. Because if you're not

834
00:38:26,080 --> 00:38:28,600
Speaker 1: enjoying it, if it's literally just like chicken and green

835
00:38:28,719 --> 00:38:31,200
Speaker 1: vegetables every night, it's a juice in the morning, it's

836
00:38:31,239 --> 00:38:34,400
Speaker 1: a you know, a shake for lunch, it's not gonna last.

837
00:38:34,440 --> 00:38:36,480
Speaker 2: Because you were going to fall off a wagon.

838
00:38:36,520 --> 00:38:39,120
Speaker 1: It's not a question if if, but when you will

839
00:38:39,160 --> 00:38:41,520
Speaker 1: fall off the wagon because you're not enjoying the foods

840
00:38:41,520 --> 00:38:44,480
Speaker 1: that you like. That kind of restrictive plan isn't teaching

841
00:38:44,520 --> 00:38:46,399
Speaker 1: you how to eat for real life. So make sure

842
00:38:46,400 --> 00:38:49,080
Speaker 1: that the nutrition plan you're following you actually enjoy. And

843
00:38:49,120 --> 00:38:50,960
Speaker 1: there's so many times, so Susan and I have both

844
00:38:50,960 --> 00:38:52,600
Speaker 1: had clients who have come to us and they're like,

845
00:38:52,800 --> 00:38:55,120
Speaker 1: I've tried everything, I can't lose weight. There's something it's

846
00:38:55,200 --> 00:38:58,160
Speaker 1: it's medical, it's it's metabolic, there's something wrong, and then

847
00:38:58,200 --> 00:39:00,520
Speaker 1: we start them off on a plan that's tailor to them.

848
00:39:00,600 --> 00:39:03,200
Speaker 1: It's not a one stop shop, downloadable plan that you

849
00:39:03,320 --> 00:39:05,320
Speaker 1: got in your eight week gym challenge.

850
00:39:05,360 --> 00:39:06,799
Speaker 2: The plan was actually tailored for.

851
00:39:06,880 --> 00:39:10,520
Speaker 1: Them their hormones, their age, their activity, levels, their likes,

852
00:39:10,560 --> 00:39:13,920
Speaker 1: their preferences, and low and behold, they're losing weight very,

853
00:39:14,000 --> 00:39:16,640
Speaker 1: very easily because they actually had a personalized plan. And

854
00:39:16,640 --> 00:39:19,000
Speaker 1: the amount of times I've seen clients who have said, oh, no, no,

855
00:39:19,000 --> 00:39:22,560
Speaker 1: I've done personalized plans before, but they're not really personalized.

856
00:39:22,600 --> 00:39:25,000
Speaker 1: Like the practitioner they were working with, the health coach,

857
00:39:25,080 --> 00:39:27,960
Speaker 1: the PT whatever, it wasn't a personalized plan. They might

858
00:39:28,000 --> 00:39:30,680
Speaker 1: have done their macros, but knowing your macros isn't a

859
00:39:30,680 --> 00:39:33,600
Speaker 1: personalized futrition plan that you can actually enjoy. So do

860
00:39:33,760 --> 00:39:37,600
Speaker 1: not underestimate the power of seeing a great dietician who

861
00:39:37,960 --> 00:39:41,320
Speaker 1: specializes in fat loss, such as Susie her team, myself,

862
00:39:41,400 --> 00:39:44,560
Speaker 1: my team, who specialize in fat loss, who specialize in hormones,

863
00:39:44,560 --> 00:39:47,160
Speaker 1: who specialize in some of these weight loss medications, to

864
00:39:47,280 --> 00:39:50,360
Speaker 1: actually give yourself the best shot. And it's actually a

865
00:39:50,360 --> 00:39:52,560
Speaker 1: great time to see a dietitian. Might I mention like

866
00:39:52,640 --> 00:39:55,360
Speaker 1: in winter is the perfect time. Everybody thinks, oh, I

867
00:39:55,400 --> 00:39:57,719
Speaker 1: can't see a dietitian until January until I need to,

868
00:39:57,840 --> 00:39:59,280
Speaker 1: you know, get in my bathing suit.

869
00:39:59,160 --> 00:39:59,799
Speaker 2: Or whatever it is.

870
00:40:00,120 --> 00:40:03,240
Speaker 1: Winter is a great option to see a dietitian because

871
00:40:03,280 --> 00:40:06,560
Speaker 1: you can just make so many wonderful dietary and lifestyle

872
00:40:06,600 --> 00:40:10,239
Speaker 1: intervention choices, so you're just feeling so much better. You know,

873
00:40:10,360 --> 00:40:12,640
Speaker 1: come spring when the weather starts warming up, everybody wants

874
00:40:12,640 --> 00:40:14,880
Speaker 1: to see a dietitian and springing in summer, but my

875
00:40:14,960 --> 00:40:17,480
Speaker 1: favorite time to work with clients is through winter to

876
00:40:17,640 --> 00:40:20,400
Speaker 1: really help them find those nourishing, kind of comfort type

877
00:40:20,440 --> 00:40:22,880
Speaker 1: meals but that are in the right portions for their

878
00:40:22,920 --> 00:40:25,040
Speaker 1: body to help them align with their goals as well.

879
00:40:25,120 --> 00:40:27,200
Speaker 1: So that's all I'll say is make sure that when

880
00:40:27,239 --> 00:40:29,480
Speaker 1: you are saying, oh, I've tried everything, I've tried the

881
00:40:29,520 --> 00:40:32,759
Speaker 1: personalized plan, make sure you truly have because what I

882
00:40:32,840 --> 00:40:34,560
Speaker 1: find a lot of the time is when people can't

883
00:40:34,560 --> 00:40:37,200
Speaker 1: lose weight, it's due to a lack of consistency. It's

884
00:40:37,239 --> 00:40:39,240
Speaker 1: not that they can't lose weight, is that they can't

885
00:40:39,280 --> 00:40:42,160
Speaker 1: be consistent with the plan because they don't actually like

886
00:40:42,200 --> 00:40:45,120
Speaker 1: the plan. All the plan wasn't actually personalized to them,

887
00:40:45,160 --> 00:40:47,560
Speaker 1: therefore they can't actually get those results. So I'd say

888
00:40:47,640 --> 00:40:49,920
Speaker 1: nine times out of ten when somebody says they can't

889
00:40:49,920 --> 00:40:52,400
Speaker 1: lose the weight, it's not because of a medical or

890
00:40:52,400 --> 00:40:55,520
Speaker 1: a hormonal issue. It's generally ninety percent of the time

891
00:40:55,680 --> 00:40:58,040
Speaker 1: because they're not consistent enough with the plan, because they

892
00:40:58,040 --> 00:41:00,319
Speaker 1: don't actually like the plan or it's not person lies

893
00:41:00,360 --> 00:41:00,640
Speaker 1: to them.

894
00:41:01,000 --> 00:41:02,399
Speaker 3: True, very true, and.

895
00:41:02,360 --> 00:41:03,920
Speaker 2: That brings us to the end of another episode.

896
00:41:03,920 --> 00:41:06,359
Speaker 1: As Zusie said, our Kid's Ebook is now available at

897
00:41:06,360 --> 00:41:09,959
Speaker 1: the nutritioncouch dot com. If you have troubles I guess

898
00:41:10,000 --> 00:41:13,800
Speaker 1: feeding kids, whether that's toddler's babies, primary school aged children,

899
00:41:13,920 --> 00:41:17,000
Speaker 1: fussy teens, it's all in our earbook. It's two hundred

900
00:41:17,040 --> 00:41:20,360
Speaker 1: plus pages and it's available at the nutritioncouch dot com.

901
00:41:20,440 --> 00:41:22,560
Speaker 1: So thank you for listening to our potty episode two

902
00:41:22,680 --> 00:41:25,359
Speaker 1: hundred and ninety seven, and we'll be back next week.

903
00:41:25,400 --> 00:41:27,239
Speaker 1: We are close to three hundred, Susie, we should do

904
00:41:27,239 --> 00:41:30,400
Speaker 1: something to celebrate. We'll be back next week with another episode.

905
00:41:30,560 --> 00:41:31,200
Speaker 3: Have a great week.