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Speaker 1: The last product review we did was all about butter,

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Speaker 1: and it got so much engagement that we thought it

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Speaker 1: was time we followed on and made another product review

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Speaker 1: all about Marjorie. Hi, I'm Susie Burrow and Olean Wood,

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Speaker 1: and as two of austrayas leading dieticians, we bring you

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Speaker 1: the Nutrition Couch to product review, a weekly chat on

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Speaker 1: new products and old favorites that you can find in

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Speaker 1: the supermarket.

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Speaker 2: And today, Leanne, you've gone.

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Speaker 1: Out and picked three different types of very popular margarines

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Speaker 1: and ausi supermarkets. I recognized all the different ones straight

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Speaker 1: away and why perhaps we would and maybe would not

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Speaker 1: recommend them for our clients. Now we will share on

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Speaker 1: the potty today that when we recently compiled our product

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Speaker 1: review manual, which has done incredibly well, we can't really

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Speaker 1: believe how many people are buying it and are interested

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Speaker 1: in product information.

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Speaker 2: You had wanted to or not want to.

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Speaker 1: I shouldn't say and put you on the spot like that,

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Speaker 1: but we had discussed whether margarine should go, you know,

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Speaker 1: and I was quite adamant that it didn't. And when

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Speaker 1: I feel strongly about something, I do tend to be

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Speaker 1: quite definite about it. And the reason I felt strongly

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Speaker 1: about it was that I felt it was a heavily

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Speaker 1: processed product that we shouldn't be saying that this is

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Speaker 1: our best favorite one, because if I'm really honest, I

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Speaker 1: would say it's in general, I try and discourage the

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Speaker 1: use of added spreads. So we agreed to sort of

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Speaker 1: we didn't want to be seen to be recommending margarine

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Speaker 1: because really the product guide, and if you haven't seen it,

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Speaker 1: you can see it on our website, the nutritioncouch dot com.

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Speaker 1: The product guide is really us pointing towards the products

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Speaker 1: that we know, love and use and recommend with our clients.

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Speaker 1: So there's no Margarine. I'll be very clear that I

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Speaker 1: go and say to my clients, I want you to

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Speaker 1: buy this one because I'm really, in general trying to

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Speaker 1: minimize added fat. And the reason I'm trying to do

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Speaker 1: that is that margarine doesn't really add a lot of

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Speaker 1: extra nutrition into the diet. So if we're looking at recommendations,

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Speaker 1: it would be like a dietitian saying what's the best

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Speaker 1: sugar to add to your tea, whereas my position is

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Speaker 1: you better not to add sugar. So I'm not going

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Speaker 1: to recommend the best one, and it's a little bit

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Speaker 1: similar for me with Marjorie, I say, look, if you

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Speaker 1: choose to have a spread on your toast or for

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Speaker 1: whatever reason, a small amount of any is probably okay.

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Speaker 1: And yeah, there are some that I would recommend or

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Speaker 1: even you know, full transparency them that I do have

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Speaker 1: at home first, say my kids sandwiches with a bit

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Speaker 1: of vegemite. So that was why it didn't appear in

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Speaker 1: the product manual. But as we know, it's a staple

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Speaker 1: product in supermarket and we did think it was really

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Speaker 1: important that we talked about it. Would you say, you're

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Speaker 1: on the same page as maybe one.

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Speaker 3: It's definitely something we need to minimize if people are

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Speaker 3: having it, you know, for breakfast, lunch, and dinner. I

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Speaker 3: don't think that's a good thing and it doesn't necessarily

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Speaker 3: add anything positive in nutrition wise towards our health. And

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Speaker 3: same deal with butter. Butter's on the same level. You

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Speaker 3: know a lot of people say, oh, it's grass fed,

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Speaker 3: it's organic. Butter is better because they're saturated fat's better,

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Speaker 3: but not necessarily Like to me, saturated fat is in

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Speaker 3: the areas in neutral fat like it's not positive like

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Speaker 3: our avocado or extraversional of all or our salmon, and

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Speaker 3: same deal with you know, the types of fats in

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Speaker 3: margarines as well. Sure it's not saturated, it's unsaturated, but

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Speaker 3: we're not with getting much positive nutrition towards our house

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Speaker 3: because it is so heavily processed. It's nothing like its

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Speaker 3: original kind of form. Put it that way, true, and

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Speaker 3: we don't technically need it.

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Speaker 1: You know, when it comes to fats like extravergent olive

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Speaker 1: oil or the fats in nuts and seas, there's a

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Speaker 1: functional role, whereas there's very little functional nutrition in margarine.

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Speaker 1: But it does play a role for a range of

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Speaker 1: different reasons. And so we've picked three really good products today.

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Speaker 1: I love the ones you've chosen because you've picked them

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Speaker 1: for really smart reasons. So the first one we're going

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Speaker 1: to check is the Nutterlex poly unsaturated margarine spread. So

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Speaker 1: Nutlex have a whole range of different products, and in

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Speaker 1: the old days they're always in a white container nutlegs

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Speaker 1: for anyone who grew up in the eighties. But this

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Speaker 1: one you'll know there's sort of a sunflower on the label.

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Speaker 1: There's also a blue light variety, there's an olive oil one.

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Speaker 1: There's several different ones of Nuttlex and I love you've

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Speaker 1: picked this one because it's one of the only vegan

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Speaker 1: one hundred percent vegan plant based spreads, because you just

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Speaker 1: said to me one of the issues is with a

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Speaker 1: lot of margarines they still include milk solids, whereas this

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Speaker 1: one is a vegan product, so that's interesting to some

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Speaker 1: of our listeners in general. This is from Woolli's, but

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Speaker 1: I know it's available in both. It was on sale

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Speaker 1: at the time we published this, but it was. It

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Speaker 1: retails for about five dollars twenty per container and the

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Speaker 1: containers five hundred gram so it's quite large. It's not

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Speaker 1: one of those sort of half sized ones that you

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Speaker 1: may find made in Australia from at least seventy seven

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Speaker 1: percent of Australian ingredients, so it's steriry free, lectose free,

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Speaker 1: vegan and gluten free, so quite relevant to a number

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Speaker 1: of listeners in terms of dietary preferences or requirements. When

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Speaker 1: we look at the ingredient list or from vegetable sources,

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Speaker 1: the first ingredient is vegetable oils containing sunflower oil at

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Speaker 1: five percent. Now there's no overall description of the mix

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Speaker 1: of vegetable oil, which is a little bit concerning because

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Speaker 1: there's a massive sunflower on the front of the container

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Speaker 1: and it's saying it's got five percent only sunflower oil,

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Speaker 1: So I'm thinking what else is going in there? The

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Speaker 1: next ingredient's water, salt, and mulsifiers, which are simply used

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Speaker 1: to mix the product up. Some fower lessis than which

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Speaker 1: is very common in Marjorine natural flavor, and some vitamins

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Speaker 1: are added ad in natural color which has beta carotene,

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Speaker 1: which is fairly routine in Marjorie. Across the board, they'll

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Speaker 1: be forty five with certain essential nutrients. If we look

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Speaker 1: at the nutritionals per hundred grams, will compare as it's

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Speaker 1: a fat, added fat to the diet and four twenty

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Speaker 1: four hundred kilodels, which is about six hundred calories per

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Speaker 1: hundred grams. A serve of margarine would we would suggest

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Speaker 1: normally be five grams, so just five percent of that.

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Speaker 1: But this is just to compare across brands. Sixty three

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Speaker 1: percent fat, which is actually reasonably low, you know, butter

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Speaker 1: spreadable butters and a lot of margarines in the old

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Speaker 1: days would be up to eighty percent, So this is kind.

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Speaker 2: Of a reduced fat variety.

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Speaker 1: Sixteen point three percent saturated fat, so not low in

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Speaker 1: saturated fat, but relatively low compared to butter. No carbohydrate

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Speaker 1: sodium three forty milligrams in one hundred gram container. So yeah,

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Speaker 1: I think the big concern for Melian is when it

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Speaker 1: says vegetable oils containing some fire oil. I can only

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Speaker 1: assume it's not as sixteen percent. I wouldn't say it's

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Speaker 1: all palm. It's probably a mix of different plant based oils.

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Speaker 1: If it was palm oil, I would suspect it would

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Speaker 1: have a much higher saturate of fat proportion than it

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Speaker 1: has at sixteen percent, So I'd be hastened to say

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Speaker 1: it's probably a mix of canola sunflower oil. In general,

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Speaker 1: to me, there's nothing outstanding about it. It's more a

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Speaker 1: good option, I guess for people who are vegan. It's

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Speaker 1: lower in fat than some added spreads. And yeah, for

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Speaker 1: people with certain dietary preferences are in tolerance, particularly lactose

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Speaker 1: or dairy free or eating vegan products, it probably ticks

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Speaker 1: the box for those people at a reasonable price point.

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Speaker 3: I just find it amusing that it's marketed as this

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Speaker 3: you know yellow tub yellow, you know yellow coloring, big

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Speaker 3: Sunflare on the front of it.

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Speaker 4: That's like five percent somehow oil.

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Speaker 2: So bad marketing.

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Speaker 1: It's a really good example of how it can be

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Speaker 1: a little bit misleading when it comes to products because

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Speaker 1: if they have a claim for an ingredient, like if

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Speaker 1: it says sunflower, it's got to have it listed how

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Speaker 1: much But it's only five percent, so there's not a

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Speaker 1: whole lot of sunflower going in there.

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Speaker 4: Yeah.

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Speaker 3: So so Nule's original with soundflow oil with which would

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Speaker 3: say minimal, very minimal.

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Speaker 2: Not that sometimes so much better than all the others.

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Speaker 2: But I think it looks better, it looks healthier and

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Speaker 2: more happy because of the sun powers on the front.

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Speaker 3: And I think also that perception you know, nuts and

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Speaker 3: seeds are better types of fats and other type you know,

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Speaker 3: some other types of unsutradd fats, So I would you know,

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Speaker 3: naturally think oh, sunflower is probably a better choice, but

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Speaker 3: it's got such minimal in there, And you're right, like,

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Speaker 3: why if you're going to disclose how much sunflow oil

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Speaker 3: one I put on the other types of oils in

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Speaker 3: there as well. So nothing super positive about nutrition, but

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Speaker 3: it's a great option for those with allergies in tolerances

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Speaker 3: dietary preferences. As you said, that's probably the biggest reason

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Speaker 3: we'd be recommending it for clients who don't eat dairy,

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Speaker 3: can't eat dairy, follow a vegan lifestyle, looking for something

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Speaker 3: that is good and free, and the sodium is quite

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Speaker 3: low as well. Yeah, that's probably the only really pros

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Speaker 3: I'd say, if you need it by it. If not,

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Speaker 3: I mean, we're certainly not going to say there's healthier

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Speaker 3: margarines on the market, because they're all kind of the same.

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Speaker 3: We're not looking for health ones. We're probably just looking

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Speaker 3: for one that sort of fits the budget, that's nice

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Speaker 3: and spreadable, it doesn't taste too bad if you're adding

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Speaker 3: it with your vegimiter onto a sandwich for the kids,

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Speaker 3: and you know, we're just looking for you know, fairly,

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Speaker 3: I was a clean ingredient list, which I think most

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Speaker 3: of them would have. But although it's clean from an

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Speaker 3: ingredient perspective, it's not really adding in positive nutritional benefits.

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Speaker 3: So we're certainly not recommending you you go nuts on it.

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Speaker 3: But this one's fine to use in moderation if that's

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Speaker 3: what you choose.

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Speaker 1: True, and for full transparency, I probably go the notle

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Speaker 1: x light myself when I'm actually choosing why it's often

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Speaker 1: discounted as well, So I don't buy this or myself,

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Speaker 1: but if I do pick Anottlex, it's usually the light

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Speaker 1: one for a range of reasons.

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Speaker 2: It's a bit lighter. I think it's only forty percent

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Speaker 2: of that for.

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Speaker 1: Memory, and it spreads really well too, which is a consideration,

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Speaker 1: all right. So the next one we're looking at is

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Speaker 1: the Olive Grove Classics spread at five hundred gram so

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Speaker 1: it was on again sale at time of publication, but

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Speaker 1: normally retails for about five dollars sixty five, so slightly

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Speaker 1: more expensive than the Nuttlex slightly forty cents more, and

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Speaker 1: again really tapping into the idea that it's olive oil

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Speaker 1: or olive base. So this is sixty percent vegetable oil

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Speaker 1: with a minimum nineteen percent olive oil, so much much

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Speaker 1: higher than the five percent earlier. Now, of course, olive

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Speaker 1: oil is a liquid fat, so it's not going to

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Speaker 1: be a high proportion because they need to make it

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Speaker 1: a solid fat through processing. That's what margarine is, so

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Speaker 1: hence there'll be a level of olivewool they can get

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Speaker 1: in there from both a cost perspective, but also just

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Speaker 1: functionally is able to solidify and make a solid type

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Speaker 1: of fat that you can spread water, salt and mulsifier,

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Speaker 1: so very similar, which is just how you make obviously

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Speaker 1: margarine in the factory milk solid, so that's popping up

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Speaker 1: there to give it the thickness which you didn't see

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Speaker 1: in the nutlex variety. So when we look at what

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Speaker 1: are they using to thicken it up at some flowl

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Speaker 1: ethids and orll be what they're using, I'd imagine in

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Speaker 1: the earlier product which was vegan, so not using milk, solvents,

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Speaker 1: preservative to a two fairly standard for margarine food usted

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Speaker 1: color margarines will always contain a color because they're just

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Speaker 1: looking like a murky gray when they're actually made. Vitamin's

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Speaker 1: A and D again mandatory fortification, but not listed for

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Speaker 1: that reason. And when we look at the calories, it's

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Speaker 1: twenty two hundred and twenty, so slightly less but not

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Speaker 1: significantly to the earlier product. There's someone grammar protein against

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Speaker 1: sixty percent fat and very similar percentage saturatedly and at

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Speaker 1: sixteen point two, which would make me feel that that's

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Speaker 1: the amount required to make it a solid fat given

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Speaker 1: that it's so standard across the range. That's the one

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Speaker 1: grammar carbohydrate is expected, and three hundred and forty milligrams

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Speaker 1: of sodium per hundred which is about thirty five per

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Speaker 1: five grams serve, which is also ten gram serve. So

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Speaker 1: not high, not low, just pretty standard for margarine. Again,

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Speaker 1: for me, I'd give it, you know, six out of ten.

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Speaker 1: It's not amazing, it's not bad. It's a pretty standard

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Speaker 1: margarine product that in the old days, there used to

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Speaker 1: be olive grove light.

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Speaker 2: I don't know if there still is. I think it

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Speaker 2: is still around.

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Speaker 3: That's the one actually having my fridge, so full disclosure,

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Speaker 3: I am not really a butter person. I prefer olive grove.

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Speaker 3: I have the light one. I think it's just I

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Speaker 3: grew up with it, Like it's always what we had

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Speaker 3: in the fridge growing up. If I ever wanted some,

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Speaker 3: like you know, VEGEMOONI on toaster, a little bit of

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Speaker 3: butter on whatever I was eating, which I didn't use

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Speaker 3: too much of, but that's sort of always what I've had,

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Speaker 3: so I've always sort of stuck with that. But until

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Speaker 3: I really did my degree, I didn't really read the

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Speaker 3: labels too much. I find it interesting. I was like

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Speaker 3: chakra when I first learned that I was only nineteen percent,

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Speaker 3: but then looking through the other ranges, like you said,

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Speaker 3: with the sunflour, it was only like five percent, So

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Speaker 3: nineteen percent is actually quite a lot. And when you said,

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Speaker 3: you know, olive oil is a liquid at room temperature,

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Speaker 3: of course there can't be one hundred percent olive oil

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Speaker 3: because it would be a liquid spread like, it has

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Speaker 3: to be solidified. It has to have some saturated fat

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Speaker 3: in there to actually solidify it. So nutrition panel wise, like,

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Speaker 3: it's very similar to the natterlex one, isn't it very

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Speaker 3: similar like the fat minimal carves, minimal protein, no fib

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Speaker 3: and no sugar and minimal you know, amounts of sodium

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Speaker 3: as well. So really the only difference is this one

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Speaker 3: does contain milk solids and a little bit probably of

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Speaker 3: a better fat percentage. But note that it's nineteen percent

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Speaker 3: olive oil, not nineteen percent extravergin olive oil. So we're

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Speaker 3: not getting the full range of really high quality antioxidants there.

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Speaker 3: And I would probably say the minimal antioxidants you are

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Speaker 3: getting a probably offset PI some of the saturated fat

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Speaker 3: in there anyway, and some of the preservatives and stuff,

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Speaker 3: so you're certainly not buying this for a health perspective,

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Speaker 3: but it may give a slightly better edge than some

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Speaker 3: of the other margarines on the market. Put it that way, true,

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Speaker 3: I just had a little look. So it's interesting, though,

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Speaker 3: we am because the Natlex Light product, which I often buy,

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Speaker 3: has got forty eight percent fat versus sixty three, so

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Speaker 3: what twenty five percent lighter? But the Olive Grove Light

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Speaker 3: is only like five grams less than full fat, So

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Speaker 3: this is sixty grams per hundred of fat overall and

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Speaker 3: fifty five for the light, so that it's a little

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Speaker 3: bit misleading to it's not significantly lighter, is it, Which

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Speaker 3: I'm surprised.

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Speaker 2: I thought it would have been a lot lighter, and.

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Speaker 3: I wonder if the milk solids are bumping that up.

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Speaker 1: So for me, it's middle ground, not good, not bad.

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Speaker 1: It's sort of it's clearly standard margarine, and I'd just

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Speaker 1: be encouraging my clients to use it sparingly if they're

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Speaker 1: looking for something for their toast or to spread on

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Speaker 1: kids samwiches. All right, now, the final product, I'm so

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Speaker 1: glad we're talking about because when I was at university

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Speaker 1: the cholesterol lowering plants are on margarines launched in Australia,

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Speaker 1: and originally there was Logical, which was a product I

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Speaker 1: think from Metal Lee in the day, and then also

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Speaker 1: for a Proactive which which is the competing brand. Now

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Speaker 1: there is now to my knowledge, only Fluoroproactive, which is

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Speaker 1: an international brand. And I also noticed just as we

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Speaker 1: went into this that when I went to Aldi, they

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Speaker 1: had the same similar product, it obviously repackaged with a

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Speaker 1: cholesterol lowering option. So what is cholesterol lowering margarine? So

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Speaker 1: plant sterols are a substance that are naturally found in

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Speaker 1: fruits and veggies, nuts and seeds, and when you concentrate

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Speaker 1: them to about two to three grams, that can block

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Speaker 1: the uptake of cholesterol in the body. So these products

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Speaker 1: have been around in Europe for many years and basically

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Speaker 1: they're shown to clinically lower blood cholesterol levels because they

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Speaker 1: hop in the spot of cholesterol and cholesterol gets processed

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Speaker 1: out and they need some fat to be absorbed, so

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Speaker 1: they'll generally be in a dairy product something else with fat,

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Speaker 1: and hence the spreadable versions were very popular originally back

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Speaker 1: in the nineties. Now Fluoroproactive is ten dollars per five

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Speaker 1: hundred gram, so it's double what a standard margarine is.

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Speaker 1: And you to get the cholesterol lowering effect, you used

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Speaker 1: to need at least a couple of tablespoons, so about

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Speaker 1: fours per day to get that amount of plant sterol.

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Speaker 3: Actually just looks it up. It's a little bit less.

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Speaker 3: It's a little less. It's twenty five grams. It's about

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Speaker 3: a rounded tablespoon, which you'll give you about two grams

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Speaker 3: of plant sterols.

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Speaker 1: But that's a lot, isn't it, Because that's like two

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Speaker 1: like a big heaped table spoon.

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Speaker 2: It's a lot of spread.

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Speaker 3: So and the research is for two to three grams,

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Speaker 3: so i'd really be upping closer to three just to

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Speaker 3: kind of, you know, really make sure you are getting

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Speaker 3: in that clinical dose that's required to actually give you

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Speaker 3: that cholesterol lowering effects. So you're looking at a really

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Speaker 3: heaped table so long day, I would not use anything close.

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Speaker 2: To that every day. You've got to have it too every.

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Speaker 3: Day, and it takes it as a little as three weeks,

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Speaker 3: but at least three weeks to really benefit from that,

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Speaker 3: and then if you stop it, your cholesterol's got to

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Speaker 3: go back up again. So it's something you need to

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Speaker 3: do consistently.

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Speaker 1: Let's go through the nutritionals and then we'll come back

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Speaker 1: to why we're perhaps not always recommending this product, even

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Speaker 1: though that sounds amazing. So the ingredients is different. Straight away,

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Speaker 1: the first ingredients water and if you've used them, you'll

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Speaker 1: notice they're quite whipped. They're quite different consistency, followed by

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Speaker 1: vegetable oils. Then the fighter ste errols in eight percent gelatine, salt,

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Speaker 1: a multipiers, soy lethus and milk solids, so very similar

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Speaker 1: profile to the other products preservative, natural flavor, the basic

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Speaker 1: margarine formula. Now the nutritionals are different, so per hundred

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Speaker 1: grams it's fifteen hundred and forty kilodels, which is significantly

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Speaker 1: less than the others, up to thirty percent less calories

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Speaker 1: per one hundred grams, which is interesting because the total

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Speaker 1: fats only forty point five grams and the saturrets as

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Speaker 1: low as nine.

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Speaker 2: So if we were.

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Speaker 1: Purely talking about spreadsley and minus the cholesterol lowering at

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Speaker 1: on which we'll talk about, it's superior nutritionally straight away,

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Speaker 1: like it's forty percent fat, so it's like a third

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Speaker 1: less fat in total, much lower and saturated fat less

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Speaker 1: than ten percent saturated and lower in sodium, So nutritionally

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Speaker 1: it's a lower.

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Speaker 2: Calorie, lower fat product.

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Speaker 1: But first of all, let's not forget it's double the price,

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Speaker 1: so you're adding in a spread that is quite expensive.

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Speaker 1: You know, let's be honest in the food spend at

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Speaker 1: the moment ten dollars for a small packet of something small.

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Speaker 2: The reasonly Anna and I are.

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Speaker 1: Not saying everyone should use this if you've got chi

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Speaker 1: cholesterol is that you have to use so much every

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Speaker 1: single day, and that adds up because how many serves

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Speaker 1: is that it's only twenty serves, so less than a

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Speaker 1: month to get that twenty five grams to get the

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Speaker 1: clinical effect, that adds up, like you're spending ten fifteen

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Speaker 1: dollars a month on margarine. Now, I myself know that

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Speaker 1: with my clients I would much rather than get a

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Speaker 1: cholesterolwering effect from a diet I can prescribe that doesn't

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Speaker 1: add back in process fat in the form of margarine.

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Speaker 1: But some people who have not had dietary effects, or

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Speaker 1: who mix perhaps this with plant sterol coming from milk.

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Speaker 1: There's the hard active milk that has plant sterols. Perhaps

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Speaker 1: it works for those people, but I don't generally recommend

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Speaker 1: or prescribe it because I just don't feel that comfortable

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Speaker 1: in giving people process vegetable oil to lower cholesterol levels.

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Speaker 1: So that's why leand and I are a little bit

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Speaker 1: sort of not going for it, even though nutritionally it

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Speaker 1: looks superior and it seems to have this profound health benefit.

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Speaker 2: I agree.

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Speaker 3: And it's expensive. You're like ten dollars for five hundred grams. Yeah,

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Speaker 3: it's just a lot like I couldn't. I wouldn't be

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Speaker 3: able to eat that, and I rarely have clients that

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Speaker 3: would be able to do that unless you're using it

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Speaker 3: and cooking. You know, you're cooking your vegetables in it.

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Speaker 3: You're having bread two three times a day, which you know,

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Speaker 3: as dieticians who really encourage people not to do because

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Speaker 3: we want a diversity of different types of wole grains

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Speaker 3: in the diet. We don't want toothy slices at breakfast,

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Speaker 3: two three slices of bread at lunch, and then more

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Speaker 3: bread or something at dinner. And let's be honest with

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Speaker 3: the other types of whole grains like rice and kunua

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Speaker 3: and other types of grains, we don't tend to use,

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Speaker 3: but are remargarine on them like we would with bread,

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Speaker 3: so it's sort of a trade off. I rarely, rarely, rarely,

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Speaker 3: rarely recommend this. If I need some sort of plant sterol,

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Speaker 3: I'll go with the milk as a good example, Like

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Speaker 3: there's a plant stereal type of milk that's the one

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Speaker 3: I generally use for my clients.

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Speaker 1: And a cereal oat wheatbeaks. So I have to agree

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Speaker 1: with you. I think if you are going to try

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Speaker 1: plants drills to lower cholesterol, there's better options. And I just, yeah,

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Speaker 1: I'm one hundred percent with you. Actually, I can't remember

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Speaker 1: how much it was in Audi. I think it was

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Speaker 1: still about eight dollars. But it's good to understand it

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Speaker 1: because I think there's quite a few people who use

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Speaker 1: it sporadically and will not be getting the clinical benefit,

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Speaker 1: and for those people, it's certainly a waste of money. Yes,

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Speaker 1: all right, Well that concludes our chat about margarine, which

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Speaker 1: we have been planning to do for quite some time.

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Speaker 1: We hope that it's made selecting those products in the

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Speaker 1: supermarket a little bit easier, And if you haven't done

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00:18:21,240 --> 00:18:23,480
Speaker 1: so already, don't forget to subscribe. Because we can be

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00:18:23,520 --> 00:18:26,679
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00:18:26,840 --> 00:18:29,600
Speaker 1: our recent seminar on hormones, gut health and fatler still

413
00:18:29,640 --> 00:18:32,880
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Speaker 1: And if you want some more fantastic product recommendations, we

415
00:18:35,680 --> 00:18:39,399
Speaker 1: have our Supermarket Aussie Product Guide available which has proved

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00:18:39,480 --> 00:18:42,440
Speaker 1: extremely popular at giving people a range of different healthy

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00:18:42,480 --> 00:18:45,600
Speaker 1: options available at supermarkets. And we will see you on

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Speaker 1: Sunday for our weekly regular episode.

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Speaker 2: Have a great week.

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Speaker 4: We catch you in the next episode The Best Storm

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Speaker 4: Compsta