Speaker 1: The last product review we did was all about butter
Speaker 1: and it got so much engagement that we thought it
Speaker 1: was time we followed on and made another product review
Speaker 1: all about Marjorie.
Speaker 2: Hi.
Speaker 1: I'm Susie burrowlean Wood and as two of Australia's leading dieticians,
Speaker 1: we bring you the Nutrition Couch to product review, a
Speaker 1: weekly chat on new products and old favorites that you
Speaker 1: can find in the supermarket. And today, Leanne, you've gone
Speaker 1: out and picked three different types of very popular margarines
Speaker 1: and AUSSI supermarkets. I recognized all the different ones straight
Speaker 1: away and why perhaps we would and maybe would not
Speaker 1: recommend them for our clients. Now we will share on
Speaker 1: the potty today that when we recently compiled our product
Speaker 1: review manual, which has done incredibly well, we can't really
Speaker 1: believe how many people are buying it and are interested
Speaker 1: in product information. You had wanted to or not want to.
Speaker 1: I shouldn't say and put you on the spot like that,
Speaker 1: but we had discussed whether margarine should go, you know,
Speaker 1: and I was quite adamant that it didn't. And when
Speaker 1: I feel strongly about something, I do tend to be
Speaker 1: quite definite about it. And the reason I felt strongly
Speaker 1: about it was that I felt it was a heavily
Speaker 1: processed product that we shouldn't be saying that this is
Speaker 1: our best favorite one, because if I'm really honest, I
Speaker 1: would say it's in general, I try and discourage the
Speaker 1: use of added spreads. So we agreed to sort of
Speaker 1: we didn't want to be seen to be recommending margarine
Speaker 1: because really the product guide, and if you haven't seen it,
Speaker 1: you can see it on our website, the nutritioncouch dot com.
Speaker 1: The product guide is really us pointing towards the products
Speaker 1: that we know, love and use and recommend with our clients.
Speaker 1: So there's no Margarine. I'll be very clear that I
Speaker 1: go and say to my clients, I want you to
Speaker 1: buy this one because I'm really, in general trying to
Speaker 1: minimize added fat. And the reason I'm trying to do
Speaker 1: that is that margarine doesn't really add a lot of
Speaker 1: extra nutrition into the diet. So if we're looking at recommendations,
Speaker 1: it would be like a dietitian saying what's the best
Speaker 1: sugar to add to your tea, Whereas my position is
Speaker 1: you better not to add sugar. So I'm not going
Speaker 1: to recommend the best one and It's a little bit
Speaker 1: similar for me with Marjorie. I say, look, if you
Speaker 1: choose to have a spread on your toast or for
Speaker 1: whatever reason, a small amount of any is probably okay.
Speaker 1: And yeah, there are some that I would recommend or
Speaker 1: even you know, full transparency them that I do have
Speaker 1: at home first, say my kids sandwiches with a bit
Speaker 1: of vegemite. So that was why it didn't appear in
Speaker 1: the product manual. But as we know, it's a staple
Speaker 1: product in supermarket and we did think it was really
Speaker 1: important that we talked about it. Would you say, you're
Speaker 1: on the same page as maybe one.
Speaker 2: It's definitely something we need to minimize if people are
Speaker 2: having it, you know, for breakfast, lunch, and dinner. I
Speaker 2: don't think that's a good thing. And it doesn't necessarily
Speaker 2: add anything positive in nutrition wise towards our health. And
Speaker 2: same deal with butter. Butter's on the same level. You know,
Speaker 2: a lot of people say, oh, it's grass fed, it's organic,
Speaker 2: butter is better because the saturated fat's better, but not
Speaker 2: necessarily Like to me, saturated fat is in the areas
Speaker 2: in neutral fat like it's not positive like our avocado
Speaker 2: or extraversional of all or our salmon, and same deal
Speaker 2: with you know, the types of fats in margarines as well.
Speaker 2: Sure it's not saturated, it's unsaturated, but we're not with
Speaker 2: getting much positive nutrition towards our health because it is
Speaker 2: so heavily processed. It's nothing like its original kind of form.
Speaker 2: Put it that way, true, and we don't technically need it.
Speaker 2: You know, when it comes to fats like extravergent, olive
Speaker 2: oil or the fats in nuts and seas, there's a
Speaker 2: functional role, whereas there's very little functional nutrition in margarine.
Speaker 2: But it does play a role for a range of
Speaker 2: different reasons. And so we've picked three really good products today.
Speaker 2: I love the ones you've chosen because you've picked them
Speaker 2: for really smart reasons. So the first one we're going
Speaker 2: to check is the Nuttlex poly unsaturated margarine spread. So
Speaker 2: Nutlex have a whole range of different products.
Speaker 1: In the old days, they're always in a white container
Speaker 1: NUTLEGX for anyone who grew up in the eighties. But
Speaker 1: this one you'll know there's sort of a sunflower on
Speaker 1: the label. There's also a blue light variety. There's an
Speaker 1: olive oil one. There's several different ones of Nuttlex and
Speaker 1: I love you've picked this one because it's one of
Speaker 1: the only vegan, one hundred percent vegan plant based spreads,
Speaker 1: because you just said to me one of the issues
Speaker 1: is with a lot of margarines, they still include milk solids,
Speaker 1: whereas this one is a vegan product, so that's interesting
Speaker 1: to some of our listeners in general. This is from Woolli's,
Speaker 1: but I know it's available in both. It was on
Speaker 1: sale at the time we published this, but it was.
Speaker 1: It retails for about five dollars twenty per container and
Speaker 1: the containers five hundred grams, so it's quite large. It's
Speaker 1: not one of those sort of half sized ones that
Speaker 1: you may find made in Australia from at least seventy
Speaker 1: seven percent of Australian ingredients, so it's stiry free, lactose free,
Speaker 1: vegan and gluten free, so quite relevant to a number
Speaker 1: of listeners in terms of dietary preferences or requirements. When
Speaker 1: we look at the ingredient list or from vegetable sources,
Speaker 1: the first ingredient is vegetable oils containing sunflower oil at
Speaker 1: five percent. Now there's no overall description of the mix
Speaker 1: of vegetable oil, which is a little bit concerning because
Speaker 1: there's a massive sunflower on the front of the container
Speaker 1: and it's saying it's got five percent only sunflower oil,
Speaker 1: So I'm thinking what else is going in there? The
Speaker 1: next ingredient's water, salt, and mulsifiers, which are simply used
Speaker 1: to mix the product up. Some fower lessis than which
Speaker 1: is very common in Marjorine natural flavor, and some vitamins
Speaker 1: are added ad in natural color which has beta carotene,
Speaker 1: which is fairly routine in Marjorie. Across the board, they'll
Speaker 1: be forty five with certain essential nutrients. If we look
Speaker 1: at the nutritionals per hundred grams, will compare as it's
Speaker 1: a fat, added fat to the diet and four twenty
Speaker 1: four hundred kilodeels, which is about six hundred calories per
Speaker 1: hundred grams. A serve of margarine would we would suggest
Speaker 1: normally be five grams, so just five percent of that.
Speaker 1: But this is just to compare across brands sixty three
Speaker 1: percent fat, which is actually reasonably low. You know, butter
Speaker 1: spreadable butters and a lot of margarines in the old
Speaker 1: days would be up to eighty percent, So this is
Speaker 1: kind of a reduced fat variety. Sixteen point three percent
Speaker 1: saturated fat, so not low in saturated fat, but relatively
Speaker 1: low compared to butter. No carbohydrate sodium three forty milligrams
Speaker 1: in one hundred gram container. So yeah, I think the
Speaker 1: big concern for Melian is when it says vegetable oils
Speaker 1: containing some fire oil. I can only assume it's not
Speaker 1: at sixteen percent. I wouldn't say it's all palm. It's
Speaker 1: probably a mix of different plant based oils. If it
Speaker 1: was palm oil, I would suspect it would have a
Speaker 1: much higher saturate of fat proportion that it has at
Speaker 1: sixteen percent, So I'd be hastened to say it's probably
Speaker 1: a mix of canola sunflower oil. In general, to me,
Speaker 1: there's nothing outstanding about it. It's more a good option,
Speaker 1: I guess for people who are vegan. It's lower in
Speaker 1: fat than some added spreads. And yeah, for people with
Speaker 1: certain dietary preferences are in tolerance, particularly lactose or dairy
Speaker 1: free or neating vegan products, it probably ticks the box
Speaker 1: for those people at a reasonable price point.
Speaker 2: I just found it amusing that it's marketed as this
Speaker 2: you know yellow tub yellow, you know yellow coloring, big
Speaker 2: sunflare on the front of it. That's like five percent
Speaker 2: somehow oil So bad marketing.
Speaker 1: It's a really good example of how it can be
Speaker 1: a little bit misleading when it comes to products, because
Speaker 1: if they have a claim for an ingredient, like if
Speaker 1: it says sunflower, it's got to have it listed how
Speaker 1: much But it's only five percent, so there's not a
Speaker 1: whole lot of sunflower going in there.
Speaker 2: Yeah. So so nut Ale's original with soundfire oil with
Speaker 2: which say minimal, very minimal.
Speaker 1: Not that sometow is so much better than all the others,
Speaker 1: but I think it looks better, it looks healthier and
Speaker 1: more happy because of the sun powers on the front.
Speaker 2: And I think also that perception you know, nuts and
Speaker 2: seeds are better types of fats and other type you know,
Speaker 2: some other types of unsutradded fats, So I would you know,
Speaker 2: naturally think oh, sunflower is probably a better choice, but
Speaker 2: it's got such minimal in there, And you're right, like,
Speaker 2: why if you're going to disclose how much sunflow oil
Speaker 2: one I put on the other types of oils in
Speaker 2: there as well. So nothing super positive about nutrition, but
Speaker 2: it's a great option for those with allergies in tolerances,
Speaker 2: dietary preferences. As you said, that's probably the biggest reason
Speaker 2: we'd be recommending it for clients who don't eat dairy,
Speaker 2: can't eat dairy, follow a vegan lifestyle, looking for something
Speaker 2: that is good and free, and the sodium is quite
Speaker 2: low as well. Yeah, that's probably the only really pros
Speaker 2: I'd say, if you need it, by it. If not,
Speaker 2: I mean, we're certainly not going to say there's healthier
Speaker 2: margarines on the market, because they're all kind of the same.
Speaker 2: We're not looking for health ones. We're probably just looking
Speaker 2: for one that sort of fits the budget, that's nice
Speaker 2: and spreadable, it doesn't taste too bad if you're adding
Speaker 2: it with your veggiemiter onto a sandwich for the kids,
Speaker 2: and you know, we're just looking for you know, fairly,
Speaker 2: I would say clean ingredient list, which I think most
Speaker 2: of them would have, But although it's clean from an
Speaker 2: ingredient perspective, it's not really adding in positive nutritional benefits.
Speaker 2: So we're certainly not recommending you go nuts on it.
Speaker 2: But this one's fine to use in moderation if that's
Speaker 2: what you choose.
Speaker 1: True, and for full transparency, I probably go the notle
Speaker 1: X Light myself. When I'm actually choosing why it's often
Speaker 1: discounted as well, So I don't buy this or myself.
Speaker 1: But if I do pick Anotherlex, it's usually the light
Speaker 1: one for a range of reasons. It's a bit lighter,
Speaker 1: and I think it's only forty percent of that for memory,
Speaker 1: and it spreads really well too, which is a consideration,
Speaker 1: all right. So the next one we're looking at is
Speaker 1: the Olive Grove Classics spread at five hundred gram so
Speaker 1: it was on again sale at time of publication, but
Speaker 1: normally retails for about five dollars sixty five, so slightly
Speaker 1: more expensive than the Nuttlex slightly forty cents more, and
Speaker 1: again really tapping into the idea that it's olive oil
Speaker 1: or olive base. So this is sixty percent vegetable oil
Speaker 1: with a minimum nineteen percent olive oil, so much much
Speaker 1: higher than the five percent earlier. Now, of course, olive
Speaker 1: oil is a liquid fat, so it's not going to
Speaker 1: be a high proportion because they need to make it
Speaker 1: a solid fat through processing. That's what margarine is, so
Speaker 1: hence there'll be a level of olliywool they can get
Speaker 1: in there from both a cost perspective, but also just
Speaker 1: functionally is able to solidify and make a solid type
Speaker 1: of fat that you can spread water, salt, and mulsifier,
Speaker 1: so very similar, which is just how you make obviously
Speaker 1: margarine in the factory milk solid, so that's popping up
Speaker 1: there to give it the thickness which you didn't see
Speaker 1: in the nuttlex variety. So when we look at what
Speaker 1: are they using to thicken it up, so it's some
Speaker 1: flower methis and or be what they're using, I'd imagine
Speaker 1: in the earlier product, which was vegan, so not using milk, solvents,
Speaker 1: preservative to A two fairly standard for margarine food dusted
Speaker 1: color margorines will always contain a color because they're just
Speaker 1: looking like a murky gray when they're actually made. Vitamin's
Speaker 1: A and D again mandatory fortification, but not listed for
Speaker 1: that reason. And when we look at the calories, it's
Speaker 1: twenty two hundred and twenty, so slightly less but not
Speaker 1: significantly to the earlier product. There's someone grammar protein against
Speaker 1: sixty percent fat and very similar percentage saturatedly and at
Speaker 1: sixteen point two, which would make me feel that that's
Speaker 1: the amount required to make it a solid fat given
Speaker 1: that it's so standard across the range. That's the one
Speaker 1: grammar carbohydrate is expected, and three hundred and forty milligrams
Speaker 1: of sodium per hundred which is about thirty five per
Speaker 1: five grams serve, which is also ten gram serve, so
Speaker 1: not high and not low, just pretty standard for margarine. Again,
Speaker 1: for me, i'd give it, you know, six out of ten.
Speaker 1: It's not amazing, it's not bad. It's a pretty standard
Speaker 1: margarine product that in the old days there used to
Speaker 1: be olive grove light. I don't know if there still is.
Speaker 2: I think it is still around. That's the one actually
Speaker 2: having my fridge, so full disclosure, I am not really
Speaker 2: a butter person. I prefer olive grove. I have a
Speaker 2: light one. I think it's just I grew up with it,
Speaker 2: Like it's always what we had in the fridge growing up.
Speaker 2: If I ever wanted some, like you know, vegimoi on toaster,
Speaker 2: a little bit of butter on whatever I was eating,
Speaker 2: which I didn't use too much of, but that's sort
Speaker 2: of always what I have had, so I've always sort
Speaker 2: of stuck with that. But until I really did my degree,
Speaker 2: I didn't really read the labels too much. I find
Speaker 2: it interesting. I was like Chakra when I first learned
Speaker 2: that I was only nineteen per but then looking through
Speaker 2: the other ranges, like you said, with the sunflower, it
Speaker 2: was only like five percent, so nineteen percent is actually
Speaker 2: quite a lot. And when you said, you know, olive
Speaker 2: oil is a liquid at room temperature, of course there
Speaker 2: can't be one hundred percent olive oil because it would
Speaker 2: be a liquid spread like it has to be solidified.
Speaker 2: It has to have some saturated fat in there to
Speaker 2: actually solidify it. So nutrition panel wise, like, it's very
Speaker 2: similar to the natterlex one, isn't it very similar like
Speaker 2: the fat minimal carves, minimal protein, no fib and no
Speaker 2: sugar and minimal you know, amounts of sodium as well.
Speaker 2: So really the only difference is this one does contain
Speaker 2: milk solids and a little bit probably of a better
Speaker 2: fat percentage. But note that it's nineteen percent olive oil,
Speaker 2: not nineteen percent extravergin olive oil. So we're not getting
Speaker 2: the full range of really high quality antioxidants there. And
Speaker 2: I would probably say the minimal antioxidants you are getting
Speaker 2: a probably offset pie some of the saturated fat in there. Anyway,
Speaker 2: And some of the preservatives and stuff, So you're certainly
Speaker 2: not buying this for a health perspective, but it may
Speaker 2: give a slightly better edge than some of the other
Speaker 2: margarines on the market. Put it that way, true, I
Speaker 2: just had a little look.
Speaker 1: So it's interesting, though, we am because the Natterlex Light product,
Speaker 1: which I often buy, has got forty eight percent fat
Speaker 1: versus sixty three, so what twenty five percent lighter? But
Speaker 1: the Olive Grove Light is only like five grams less
Speaker 1: than full fat. So this is sixty grams per hundred
Speaker 1: of fat overall and fifty five for the light. So
Speaker 1: that's a little bit misleading to It's not significantly lighter,
Speaker 1: is it, Which I'm surprised. I thought it would have
Speaker 1: been a lot lighter.
Speaker 2: And I wonder if the milk solids are bumping that up.
Speaker 1: So for me, it's middle ground, not good, not bad.
Speaker 1: It's sort of it's clearly standard margarine, and i'd just
Speaker 1: been encouraging my clients to use it sparingly if they're
Speaker 1: looking for something for their toast or to spread on
Speaker 1: kids sandwiches. All right, now, the final product, I'm so
Speaker 1: glad we're talking about because when I was at University.
Speaker 1: The cholesterol lowering plants are on margarines launched in Australia
Speaker 1: and originally there was Logical which was a product I
Speaker 1: think from Medal Lee in the day, and then also
Speaker 1: for Proactive, which which is the competing brand. Now there
Speaker 1: is now to my knowledge, only Floroproactive, which is an
Speaker 1: international brand. And I also noticed just as we went
Speaker 1: into this that when I went to Aldi, they had
Speaker 1: the same similar product, obviously repackaged with a cholesterol lowering option.
Speaker 1: So what is cholesterol lowering margarine?
Speaker 2: So?
Speaker 1: Plant sterols are a substance that are naturally found in
Speaker 1: fruits and veggies, nuts and seeds, and when you concentrate
Speaker 1: them to about two to three grams that can block
Speaker 1: the uptake of cholesterol in the body. So these products
Speaker 1: have been around in Europe for many years and basically
Speaker 1: they're shown to clinically lower blood cholesterol levels because they
Speaker 1: hop in the spot of cholesterol and cholesterol gets processed
Speaker 1: out and they need some fat to be absorbed, so
Speaker 1: they'll generally be in a dairy product something else with fat,
Speaker 1: and hence the spreadable versions were very popular originally back
Speaker 1: in the nineties. Now fluoroproactive is ten dollars per five
Speaker 1: hundred gram, so it's double what a standard margarine is.
Speaker 1: And you to get the cholesterol lowering effect, you used
Speaker 1: to need at least a couple of tablespoons, so about
Speaker 1: four grams per day to get that amount of plant sterol.
Speaker 2: Actually, just looked it up. It's a little bit less.
Speaker 2: It's a little less. It's twenty five grams. It's about
Speaker 2: a rounded tablespoon, which you'll give you about two grams
Speaker 2: of plant sterols.
Speaker 1: But that's a lot, isn't it, Because that's.
Speaker 2: Like two a big heaped table spoon.
Speaker 1: It's a lot of spread.
Speaker 2: So and the research is for two to three grams,
Speaker 2: so i'd really be upping closer to three just to
Speaker 2: kind of, you know, really make sure you are getting
Speaker 2: in that clinical dose that's required to actually give you
Speaker 2: that cholesterol lowering effect. So you're looking at a really
Speaker 2: heaped table So in a day, I would not use
Speaker 2: anything close to.
Speaker 1: That every day. You've got to have it too every day.
Speaker 2: And it takes it as a little as three weeks,
Speaker 2: but at least three weeks to really benefit from that,
Speaker 2: and then if you stop it, your cholesterol's got to
Speaker 2: go back up again, so it's something you need to
Speaker 2: do consistently.
Speaker 1: Let's go through the nutritionals and then we'll come back
Speaker 1: to why we're perhaps not always recommending this product, even
Speaker 1: though that sounds amazing. So the ingredients is different. Straight away,
Speaker 1: the first ingredients water and if you've used them, you'll
Speaker 1: notice they're quite whipped. They're quite different consistency, followed by
Speaker 1: vegetable oils than the fighter st eryls, eight percent gelatine,
Speaker 1: salt are multifiers SOI lefus and milk solid. It's so
Speaker 1: very similar profile to the other products preservative, natural flavor,
Speaker 1: the basic margarine formula. Now the nutritionals are different, So
Speaker 1: per hundred grams it's fifteen hundred and forty kilodels, which
Speaker 1: is significantly less than the others, up to thirty percent
Speaker 1: less calories per one hundred grams, which is interesting because
Speaker 1: the total fat is only forty point five grams and
Speaker 1: the saturrets as low as nine. So if we were
Speaker 1: purely talking about spreadsley and minus the cholesterol lowering ad
Speaker 1: on which we'll talk about, it's superior nutritionally straight away,
Speaker 1: Like it's forty percent fat, so it's like a third
Speaker 1: less fat in total, much lower and saturated fat less
Speaker 1: than ten percent saturated and lower in sodium. So nutritionally
Speaker 1: it's a lower calorie, lower fat product. But first of all,
Speaker 1: let's not forget it's double the price, so you're adding
Speaker 1: in a spread that is quite expensive. You know, let's
Speaker 1: be honest in the food spend at the moment ten
Speaker 1: dollars for a small packet of something small. The reasonly
Speaker 1: Anna and I are not saying everyone should use this
Speaker 1: if you've got chi cholesterol is that you have to
Speaker 1: use so much every single day, and that adds up
Speaker 1: because how many serves is that it's only twenty serves,
Speaker 1: so less than a month to get that twenty five
Speaker 1: grams to get the clinical effect, it adds up like
Speaker 1: you're spending ten fifteen dollars a month on margarine. Now,
Speaker 1: I myself know that with my clients I would much
Speaker 1: rather than get a cholesterol lowering effect from a diet
Speaker 1: I can prescribe that doesn't add back in process fat
Speaker 1: in the form of margarine. But some people who have
Speaker 1: not had dietary effects, or who mix perhaps this with
Speaker 1: plant sterol coming from milk. There's the hard active milk
Speaker 1: that has plant sterols. Perhaps it works for those people,
Speaker 1: but I don't generally recommend or prescribe it because I
Speaker 1: just don't feel that comfortable in giving people process vegetable
Speaker 1: oil to lower cholesterol levels. So that's why leand and
Speaker 1: I are a little bit sort of not going for it,
Speaker 1: even though nutritionally it looks superior and it seems to
Speaker 1: have this profound health benefit.
Speaker 2: I agree. And it's expensive. You're like ten dollars for
Speaker 2: five hundred grams. Yeah, it's just a lot like I couldn't.
Speaker 2: I wouldn't be able to eat that, and I rarely
Speaker 2: have clients that would be able to do that unless
Speaker 2: you're using it and cooking. You know, you're cooking your
Speaker 2: vegetables in it. You're having bread too three times a day,
Speaker 2: which you know, as dieticians who really encourage people not
Speaker 2: to do because we want a diversity of different types
Speaker 2: of hoole grains in the diet. We don't want toothy
Speaker 2: slices at breakfast, two three slices of bread at lunch,
Speaker 2: and then more bread or something at dinner. And let's
Speaker 2: be honest with the other types of whole grains like
Speaker 2: rice and kunua and other types of grains, we don't
Speaker 2: tend to use butter and margarine on them like we
Speaker 2: would with bread, so it's sort of a trade off.
Speaker 2: I rarely, rarely, rarely, rarely recommend this. If I need
Speaker 2: some sort of plant sterol, I'll go with the milk
Speaker 2: as a good example, Like there's a plant sterel type
Speaker 2: of milk that's the one I generally use for my clients.
Speaker 1: And a cereal wheatbeaks. So I have to agree with you.
Speaker 1: I think if you are going to try plants drolls
Speaker 1: to lower cholesterol, there's better options, And I just yeah,
Speaker 1: I'm one hundred percent with you. Actually, I can't remember
Speaker 1: how much it was in Audi. I think it was
Speaker 1: still about eight dollars. But it's good to understand it
Speaker 1: because I think there's quite a few people who use
Speaker 1: it sporadically and will not be getting the clinical benefit,
Speaker 1: and for those people, it's certainly a waste of money. Yes,
Speaker 1: all right, Well, that concludes our chat about margarine, in
Speaker 1: which we have been planning to do for quite some time.
Speaker 1: We hope that it's made selecting those products in the
Speaker 1: supermarket a little bit easier, and if you haven't done
Speaker 1: so already, don't forget to subscribe because we can be
Speaker 1: in your inbox every Sunday and Wednesday morning. We have
Speaker 1: our recent seminar on hormones, gut health and fatler still
Speaker 1: available for purchase on our website, the Nutrition Dutch dot com.
Speaker 1: And if you want some more fantastic product recommendations, we
Speaker 1: have our Supermarket Aussie Product Guide available which has proved
Speaker 1: extremely popular at giving people a range of different healthy
Speaker 1: options available at supermarkets. And we will see you on
Speaker 1: Sunday for our weekly regular episode. Have a great week
Speaker 1: we do.
Speaker 2: In the next episode of the Best Storming Parties Instea