WEBVTT - TNC Review: Canned Salmon

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<v Speaker 1>Tin salmon can be nutritious and affordable as a protein option,

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<v Speaker 1>but are all tin salmon's as good as each other? Hi,

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<v Speaker 1>I'm leanne Ward and I'm Sissy Burrow, and as two

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<v Speaker 1>of Australia's leading dietitians, we bring you the Nutrition Couch

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<v Speaker 1>Product Review, a weekly chat on new products and old

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<v Speaker 1>favorites that you can find in Australian supermarkets. On today's episode, Susie,

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<v Speaker 1>we chat through three different types of tin salmon. We've

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<v Speaker 1>done tin tunea before. We have such a great spots

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<v Speaker 1>with it, we'd come back and do tin salmon and

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<v Speaker 1>some of the pros and cons of these and shout

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<v Speaker 1>out to our recently graduated dietitian Amy, who has helped

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<v Speaker 1>us pull some of these together today. So the first

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<v Speaker 1>one we're going to go through, SUSI is the John

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<v Speaker 1>West Olive Oil blend of salmon. It's a small ninety

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<v Speaker 1>five grand tin two dollars ninety, so not that budget

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<v Speaker 1>friendly for a very small tin. Like it's a single

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<v Speaker 1>served tin two dollars ninety. I must say whenever I

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<v Speaker 1>buy salm, and it's only ever when it's half price,

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<v Speaker 1>and I really stuck up and throw them in the

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<v Speaker 1>back of the pantry. So I never paid full price

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<v Speaker 1>for salmon hot tip, this one being nine five grand serving.

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<v Speaker 1>The nutrition label is relevant when it's trained, so when

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<v Speaker 1>it's drained is about eighty one grams. So we've got

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<v Speaker 1>eight hundred and twenty five kilodules per hundred grams, which

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<v Speaker 1>is just shive of two hundred calories, eighteen point nine

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<v Speaker 1>nearly nineteen grams of protein per hundred grams. Thirteen point

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<v Speaker 1>six grams of fat are the majority of that is

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<v Speaker 1>healthy fats, and one point nine grams of that saturated.

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<v Speaker 1>It's just a dat jay in the label, which I

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<v Speaker 1>think is good to carbs and sugar as we would

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<v Speaker 1>expect less than one gram dietary fiber as we would

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<v Speaker 1>expect zero, and sodium three hundred and fifty milligrams, so

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<v Speaker 1>there's a bit of added salt in here. And we

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<v Speaker 1>look through the ingredient list, we've got pink salmon at

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<v Speaker 1>sixty percent, followed by water, followed by eleven percent olive oil,

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<v Speaker 1>sunflower oil as well, some salt and some natural color

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<v Speaker 1>from paprika, which is interesting. They're making the salmon even pinker.

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<v Speaker 2>Wow, sixty you're not getting much salmon in there, just

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<v Speaker 2>over half of the tin.

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<v Speaker 1>I know, I don't. I don't love it, and I

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<v Speaker 1>think a lot of people would pick that up with

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<v Speaker 1>olive oil being an olive oil blend, thinking that's a good,

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<v Speaker 1>healthy type of oil. I know a lot of my

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<v Speaker 1>clients are really opposed to the you know, the salmon's

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<v Speaker 1>and the tunas in spring water. They want a little

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<v Speaker 1>bit of flavor in there. So I don't mind some

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<v Speaker 1>of the ones in olive oil. But you know, you know,

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<v Speaker 1>getting as you said, sixty percent of the ten salmon,

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<v Speaker 1>you're paying for quite a lot of water. If sixty

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<v Speaker 1>percent salmon eleven percent olive oil, you got to assume

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<v Speaker 1>at least twenty percent water in there. But it's got

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<v Speaker 1>a decent amount of protein, I guess, you know, nearly

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<v Speaker 1>nineteen grams per serve is not too bad. No, so

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<v Speaker 1>fifteen grams per serve, nineteen grams per one hundred grams,

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<v Speaker 1>so it's still I guess, quite low. Like ideally from

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<v Speaker 1>a fat loss perspective, Susie, you and I are typically

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<v Speaker 1>aiming for twenty to thirty grams per client. So if

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<v Speaker 1>this was the only protein serve in your meal, I

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<v Speaker 1>would say you probably want to bump it up with

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<v Speaker 1>a little something more. So this kind of sits mid

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<v Speaker 1>range to me, Susie, I don't know, like I did.

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<v Speaker 1>There's a couple of things in that ingredient went in there.

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<v Speaker 1>You know, at least sort of eighty ninety percent of

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<v Speaker 1>it's available, and you advertising it as an olive oil,

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<v Speaker 1>but then you're adding sunfly oil in as well. It's

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<v Speaker 1>a little bit of added salt. Which does that really

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<v Speaker 1>need to be there? I'm not sure. In the natural

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<v Speaker 1>color it's coming from papka. There's nothing wrong with paprika,

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<v Speaker 1>but again, do we need to be adding that in?

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<v Speaker 2>Don't know. I love tin salmon. It takes me back

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<v Speaker 2>to when I was a young girl and we used

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<v Speaker 2>to go with my nana to the DJ's Food Caught

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<v Speaker 2>at Bankstown Square and have red salmon sandwiches. It was

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<v Speaker 2>just soapmet And I remember when I went on Fresh

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<v Speaker 2>Cooking back almost twenty years ago with Pete Evans and

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<v Speaker 2>he told me it was like cat food and he would.

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<v Speaker 1>Never use it.

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<v Speaker 2>But I love it.

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<v Speaker 1>And look where Pete Evans is now, and look where

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<v Speaker 1>you are, Susie.

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<v Speaker 2>Here you go. I love it and I love the

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<v Speaker 2>red one, which is even more expensive than these some

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<v Speaker 2>of the ones we picked today. I think this is

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<v Speaker 2>a terrible product, and I think you've been kind to it.

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<v Speaker 2>I wouldn't give it any more than a five or

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<v Speaker 2>six out of ten because there's hardly any salmon in there,

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<v Speaker 2>and the America three is are actually really low, much

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<v Speaker 2>much lower than fresh filets.

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<v Speaker 1>And you're paying for it too, like you're paying two

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<v Speaker 1>ninety for a small tin. They don't miss you.

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<v Speaker 2>Yeah, exactly, it's quite expensive, and it's a blend of

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<v Speaker 2>olive oil and other crap oil, and the Amega three

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<v Speaker 2>is actually quite low in it, so I think, and

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<v Speaker 2>the price three bucks for that tiny tin, I'm really disappointed.

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<v Speaker 1>And also made in Thailand.

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<v Speaker 2>Yeah, so I actually think there are much better varieties

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<v Speaker 2>out there. And as I said, I normally buy red myself,

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<v Speaker 2>so I haven't been really across these, so this is

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<v Speaker 2>really eye opening for me. But I think that's really

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<v Speaker 2>disappointing from John West too. Usually do a great red salmon,

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<v Speaker 2>I must say, But yeah, I wouldn't time recommend or

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<v Speaker 2>give it any much. I shouldn't be putting color back

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<v Speaker 2>in now, I will say, Leanne, you have to put

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<v Speaker 2>a bit of salt in the salmon, or it tastes shocking,

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<v Speaker 2>So you would expect salt in a tin salmon. That

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<v Speaker 2>is one thing. It's not overly high for tin fish

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<v Speaker 2>because otherwise it tastes pretty blah. But yeah, sixty percent

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<v Speaker 2>is way poor, so very underwhelming.

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<v Speaker 1>I must say I'm not the best judge of tin

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<v Speaker 1>salmon because I don't need to eat tin tuna. The

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<v Speaker 1>funny thing is, I can't get past the taste. I

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<v Speaker 1>have a lot of clients to say I won't touch tuna,

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<v Speaker 1>but I'll eat tin salmon. I'm the opposite. I won't

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<v Speaker 1>touch tin salmon. I love salmon, It's one of my

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<v Speaker 1>favorite foods in the world, but it has to be

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<v Speaker 1>a fresh billet. I really can't eat tin salmon. I

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<v Speaker 1>can do, you know, the nice smoked salmon and the

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<v Speaker 1>cold the cold smoked salmon as well, and the wood

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<v Speaker 1>smoked one. But I can't do tin salmon. So I

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<v Speaker 1>wouldn't even realize. That's why they at salt.

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<v Speaker 2>Yeah, you're not alone. I have a lot of people

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<v Speaker 2>who won't eat harel, eat tuna and just won't eat

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<v Speaker 2>tin salmon, so it's quite a personal thing.

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<v Speaker 1>Yeah, whether you like it or not. Yeah, all right.

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<v Speaker 1>And then the second one we've got today is the

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<v Speaker 1>wool West salmon in spring water. So, as I mentioned,

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<v Speaker 1>I had a lord, I have a hard time confusing

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<v Speaker 1>clients to eat either tunea or salmon in spring water.

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<v Speaker 1>But I think we picked it today because I think

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<v Speaker 1>it's got some interesting talking points. So it's a dollar forty,

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<v Speaker 1>So from a price perspective, a dollar forty for a

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<v Speaker 1>small ninety five grand tin. You know, we're tween half price. Like,

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<v Speaker 1>it's pretty good. So per hundred grams, three hundred and

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<v Speaker 1>sixty eight kilo jills or sort of eighty eight calories,

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<v Speaker 1>So this is less than half the amount of calories

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<v Speaker 1>in the John West pland because it's in water, not

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<v Speaker 1>in oil, it's got seventeen point nine grams of protein

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<v Speaker 1>per one hundred grams, one point five grams of fat,

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<v Speaker 1>five hundred and seventy seven milligrams of amiga three, So

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<v Speaker 1>more protein, more amigas. One would naturally assume that it

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<v Speaker 1>probably has more salmon in it as well. Sousic it,

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<v Speaker 1>we'll get to that carbohydrate zero point five grams best

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<v Speaker 1>basically nothing soum two hundred and fifteen, which, as you mentioned,

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<v Speaker 1>is fine, it's not an overly large amount. And they

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<v Speaker 1>listed calcium as well, which I think is good and interesting.

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<v Speaker 1>Per one hundred grams, there's two hundred and thirty milligrams,

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<v Speaker 1>so that's it. That's a significant amount. That's high than

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<v Speaker 1>some of our plant based milk's out there, which is nice.

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<v Speaker 1>And then ingredient wise, we've only got three. We've got

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<v Speaker 1>pink salmon at sixty one percent, so again not overly high,

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<v Speaker 1>but there were thirty eight percent spring water and some salt,

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<v Speaker 1>so a much cleaner ingredient list. But at the same

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<v Speaker 1>time we're still only looking at sixty percent salmon, but

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<v Speaker 1>at least you're paying half price for the sixty percent salmon.

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<v Speaker 1>Unluck the John West one, well, it's.

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<v Speaker 2>Interesting that it's got so much more omega three in it,

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<v Speaker 2>and it would be argue, so it's a better up. Well,

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<v Speaker 2>they're saying it's in a wild Alaskan salmon, so I'm

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<v Speaker 2>assuming that is possibly. Wow, the omega threes are higher

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<v Speaker 2>in that product.

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<v Speaker 1>And the protein amount is higher as well.

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<v Speaker 2>I love how they list the calcium. Calcium is great,

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<v Speaker 2>so if you do like tin salmon, it's a great

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<v Speaker 2>way to bump your natural intake of calcium up. We've

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<v Speaker 2>got to include those little bones, but they're really easy

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<v Speaker 2>to eat if you mash them in, And yeah, it

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<v Speaker 2>makes it nutritionally a very strong product and natural source

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<v Speaker 2>of calcium. But yeah, I just think at half the price,

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<v Speaker 2>even though it's only sixty percent, they're only putting some

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<v Speaker 2>water in there, and you're getting a really nice dose

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<v Speaker 2>of Amiga threes for you know, what is it? A

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<v Speaker 2>dollar fifty something? Really cheap. So I love it. I

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<v Speaker 2>think if you like tin salmon, and I also like

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<v Speaker 2>them in a kichhe like eggs and even a bit

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<v Speaker 2>of cream and some pink or red salmon, delicious. But

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<v Speaker 2>again I might be out there on my own in

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<v Speaker 2>terms of enjoying the salmon. But if you like it

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<v Speaker 2>a very budget friendly choice to add to your jacket

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<v Speaker 2>potato or in a ki shaw as like a similar

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<v Speaker 2>like a tuna MORNEI delicious.

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<v Speaker 1>I make it for me even though I don't like it.

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<v Speaker 1>I make it for her. I make little salmon patties,

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<v Speaker 1>so I'll grate up some carrot and some zucchini, chop

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<v Speaker 1>up some mushrooms and onion, put it in with a

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<v Speaker 1>little bit of flour, cheese and a little bit of

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<v Speaker 1>just a couple of eggs and a dash of milk

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<v Speaker 1>and make them into little patties and either pan further

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<v Speaker 1>than or throw them into the air fry. Then I

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<v Speaker 1>just freeze whatever leftovers I have and I just bring

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<v Speaker 1>them out and warm them up. When you know I

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<v Speaker 1>need a quick and easy meal for her and she

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<v Speaker 1>goes for them, I'd say sixty seventy percent of the

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<v Speaker 1>time when she's not having a fussy day.

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<v Speaker 2>Yeah, I've got a great salmon sweet potato patty recipe

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<v Speaker 2>actually that a lot of people like, so, yeah, really

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<v Speaker 2>budget friendly at this point in time when food is

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<v Speaker 2>so expensive and you may not be able to include

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<v Speaker 2>smoke or fresh salmon filets in your budget. If you do,

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<v Speaker 2>like salmon patty is a really smart choice for a

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<v Speaker 2>budget friendly meal which is rich and a mega threes

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<v Speaker 2>of course for families.

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<v Speaker 1>Absolutely and good to throw into something like a homemade

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<v Speaker 1>poke bowl as well. If you've got a bit of

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<v Speaker 1>rice at a mami, you can throw some salads in there,

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<v Speaker 1>like some carrots and some cucumbers, a little bit of

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<v Speaker 1>you know, chop up some norriy sheets and sesame seeds

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<v Speaker 1>and a bit of mao on top. Again budget friendly,

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<v Speaker 1>really healthy, you know, quite nourishing lunch or dinner meal

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<v Speaker 1>as well. And then lastly, Susie, this one excites me.

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<v Speaker 1>So it's the cold big salmon. So it's four dollars seventy,

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<v Speaker 1>but it's a big, it's a big, it's almost a can.

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<v Speaker 1>So it's four hundred and fifteen gram so, you know,

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<v Speaker 1>three times the size of the other one. There's four

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<v Speaker 1>servings per pack, and one serving is eighty four grams,

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<v Speaker 1>but we'll do per one hundred grams, so it's on

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<v Speaker 1>comparison to the other ones. So it's four dollars seventy.

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<v Speaker 1>But that's actually a lot cheaper than the other tins

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<v Speaker 1>because they were you know, a dollar forty and two

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<v Speaker 1>dollars ninety for just ninety five grams. This is four

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<v Speaker 1>hundred and fifteen grams of four seventy, so much more

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<v Speaker 1>budget friendly. Ber one hundred grams have got five hundred

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<v Speaker 1>and thirty three killer jewels or roughly one thirty calories.

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<v Speaker 1>We've got twenty one grams of protein, so the highest

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<v Speaker 1>amount of protein. Four point eight grams of total fat

0:09:15.160 --> 0:09:17.920
<v Speaker 1>with a lot of that being our healthy unsaturated fats

0:09:17.960 --> 0:09:21.760
<v Speaker 1>that we want, no carbohydrate, no dietary fiber as expected,

0:09:21.960 --> 0:09:24.280
<v Speaker 1>three hundred and sixty milligrams of sodium and two hundred

0:09:24.280 --> 0:09:27.120
<v Speaker 1>and thirty milligrams of calcium. And look at this, SUSI

0:09:27.160 --> 0:09:30.520
<v Speaker 1>look at the ingredient list, ninety nine percent pink salmon

0:09:30.720 --> 0:09:33.480
<v Speaker 1>and salt. Beautif that is exactly what we want to

0:09:33.520 --> 0:09:36.280
<v Speaker 1>be seeing in a nutrition label. Like basically that whole

0:09:36.320 --> 0:09:37.520
<v Speaker 1>tin is salmon, which.

0:09:37.320 --> 0:09:39.240
<v Speaker 2>Is awesome, and it's really quite low sodium as well,

0:09:39.240 --> 0:09:40.640
<v Speaker 2>which gives you an idea that you don't need a

0:09:40.679 --> 0:09:42.600
<v Speaker 2>lot to flavor it up. And look at those beautiful

0:09:42.679 --> 0:09:46.520
<v Speaker 2>DHA seven hundred milligrams almost a gram in one hundred grams.

0:09:46.520 --> 0:09:49.000
<v Speaker 2>So this is really good quality fish. And this is

0:09:49.040 --> 0:09:51.920
<v Speaker 2>actually a product that I would go and buy, having

0:09:52.120 --> 0:09:54.640
<v Speaker 2>now become aware of the price point, which is amazing,

0:09:54.720 --> 0:09:57.680
<v Speaker 2>just four dollars seventy for that huge serve, which would

0:09:57.720 --> 0:10:00.680
<v Speaker 2>feed the entire family within a mixed meal if you're

0:10:00.679 --> 0:10:04.559
<v Speaker 2>making patties or into a kiche, and really good quality.

0:10:04.640 --> 0:10:06.920
<v Speaker 2>So this is a great fish. Now they've really labeled

0:10:06.920 --> 0:10:09.640
<v Speaker 2>it where it's been caught and made in the USA,

0:10:09.720 --> 0:10:11.840
<v Speaker 2>and I just will make a note because when it

0:10:11.880 --> 0:10:14.440
<v Speaker 2>comes to things like salmon, and of course I'm a

0:10:14.440 --> 0:10:17.320
<v Speaker 2>consultant for Tassau, which is a salmon company in Australia

0:10:17.640 --> 0:10:21.280
<v Speaker 2>who farms fresh fish, but particularly when it comes to tinfish.

0:10:21.320 --> 0:10:23.120
<v Speaker 2>First of all, we have to be a little bit

0:10:23.160 --> 0:10:25.600
<v Speaker 2>careful with getting too judgmental about where it's coming from.

0:10:25.600 --> 0:10:28.640
<v Speaker 2>And the reason I say that is that naturally salmon

0:10:28.679 --> 0:10:32.079
<v Speaker 2>is in the largest supply in certain waters of the world,

0:10:32.320 --> 0:10:34.480
<v Speaker 2>So we're never going to have the supply here in

0:10:34.480 --> 0:10:37.880
<v Speaker 2>Australia because our climate environment is not going to be

0:10:37.920 --> 0:10:40.560
<v Speaker 2>able to produce the amounts I think how much tin

0:10:40.679 --> 0:10:43.480
<v Speaker 2>fish around the world is required, so it's never going

0:10:43.559 --> 0:10:46.880
<v Speaker 2>to probably come in those volumes from here. So you know,

0:10:46.920 --> 0:10:48.360
<v Speaker 2>I think we have to we get all on a

0:10:48.400 --> 0:10:50.280
<v Speaker 2>high horse about where food comes from. And yes, of

0:10:50.320 --> 0:10:53.480
<v Speaker 2>course where we can we want to be able to

0:10:53.559 --> 0:10:57.160
<v Speaker 2>have Australian produce, But I wouldn't be concerned that, in

0:10:57.200 --> 0:11:00.440
<v Speaker 2>particular a type of tin salmon was coming from USA

0:11:00.600 --> 0:11:04.760
<v Speaker 2>or Canadian waters because that's basically where that natural product

0:11:04.800 --> 0:11:07.840
<v Speaker 2>is coming from and they have capacity to produce. So

0:11:07.880 --> 0:11:09.320
<v Speaker 2>I'll just make a note on that, because of course

0:11:09.320 --> 0:11:12.280
<v Speaker 2>we get feedback. It's not a strain made or you know,

0:11:12.320 --> 0:11:14.680
<v Speaker 2>we don't have that volume of fish. And I used

0:11:14.679 --> 0:11:16.760
<v Speaker 2>to tin some of the salmon here, but it just

0:11:16.840 --> 0:11:21.000
<v Speaker 2>wasn't feasible in terms of worldwide population and the cost associated.

0:11:21.080 --> 0:11:23.120
<v Speaker 2>So just keep in mind that that is one of

0:11:23.120 --> 0:11:25.760
<v Speaker 2>the reasons that you'll get the best sort of quality

0:11:25.800 --> 0:11:31.080
<v Speaker 2>profile of salmon for tinning coming from those North Atlantic waters.

0:11:31.880 --> 0:11:33.680
<v Speaker 1>I've always thought that America has the best. You know,

0:11:33.679 --> 0:11:36.320
<v Speaker 1>if I lived in someone like Canada or Alaska or something, yeah,

0:11:36.320 --> 0:11:38.000
<v Speaker 1>you wouldn't want to be importing your salmon in from

0:11:38.040 --> 0:11:40.240
<v Speaker 1>running or else. You'd like the stream and catch it

0:11:40.240 --> 0:11:40.959
<v Speaker 1>yourself if you.

0:11:40.880 --> 0:11:44.120
<v Speaker 2>Could, Yeah, exactly, so I wouldn't be concerned about seeing

0:11:44.160 --> 0:11:46.360
<v Speaker 2>that here. And you know, as I said, it gives

0:11:46.400 --> 0:11:49.720
<v Speaker 2>testament to the natural nutritional profile of a product like

0:11:49.760 --> 0:11:51.680
<v Speaker 2>this that naturally it's so much higher in a Mega

0:11:51.679 --> 0:11:55.080
<v Speaker 2>three fats with almost your entire recommended daily intake of

0:11:55.120 --> 0:11:57.160
<v Speaker 2>Amiga three is in a single just one hundred grand,

0:11:57.240 --> 0:11:59.960
<v Speaker 2>very small serve of tin fish. So a great cost

0:12:00.000 --> 0:12:01.680
<v Speaker 2>effective way for people to tick the box and a

0:12:01.679 --> 0:12:05.040
<v Speaker 2>Mega threes, particularly if you struggle getting the fresh fish

0:12:05.160 --> 0:12:07.400
<v Speaker 2>or maybe not even like the fresh fish, so much

0:12:07.880 --> 0:12:09.679
<v Speaker 2>much better to get it in this natural form than

0:12:09.679 --> 0:12:11.040
<v Speaker 2>saying supplement form.

0:12:10.920 --> 0:12:13.040
<v Speaker 1>One hundred percent. So this one is the Calls Pink

0:12:13.080 --> 0:12:16.640
<v Speaker 1>Salmon four hundred and fifteen gram ten the premium wild

0:12:16.640 --> 0:12:19.520
<v Speaker 1>caught pink Salmon one hundred percent. Thumbs up, double tick

0:12:19.760 --> 0:12:21.559
<v Speaker 1>ten out of ten from Nutrition Couch.

0:12:21.400 --> 0:12:23.439
<v Speaker 2>We love it, ten out of ten. We don't give

0:12:23.440 --> 0:12:25.560
<v Speaker 2>ten out of tens very often, but straight away we're

0:12:25.559 --> 0:12:27.360
<v Speaker 2>both ten out of ten. And as I said, this

0:12:27.400 --> 0:12:30.199
<v Speaker 2>is a product I'd actually go and buy now myself,

0:12:30.720 --> 0:12:33.160
<v Speaker 2>knowing how strong it is nutritionally. So great find Amy,

0:12:33.200 --> 0:12:35.800
<v Speaker 2>and congratulations, I'm becoming it Petitian.

0:12:35.440 --> 0:12:37.480
<v Speaker 1>Discradinated and picked up our first job. So very proud

0:12:37.480 --> 0:12:39.520
<v Speaker 1>of you, Amy, And we will say as well, this

0:12:39.600 --> 0:12:41.880
<v Speaker 1>is not sponsored. If we ever do any sponsored segments

0:12:41.880 --> 0:12:43.920
<v Speaker 1>on the Nitition Catch, we are very clear, we are

0:12:44.040 --> 0:12:46.960
<v Speaker 1>full disclosure around that none of these products are sponsored.

0:12:47.000 --> 0:12:49.600
<v Speaker 1>None of these episodes are sponsored unless we clearly say so.

0:12:49.600 --> 0:12:52.160
<v Speaker 1>So this Call's Pink Salmon is honestly the best one

0:12:52.160 --> 0:12:53.720
<v Speaker 1>that we were able to find on the market. So

0:12:53.760 --> 0:12:55.840
<v Speaker 1>you guys are getting all of this advice for free,

0:12:55.920 --> 0:12:57.280
<v Speaker 1>So we'd love if you can go and leaves a

0:12:57.280 --> 0:13:00.560
<v Speaker 1>positive review on my phone in the Apple Purple podcast app,

0:13:00.559 --> 0:13:02.200
<v Speaker 1>give us a shout out and give us some five stars.

0:13:02.200 --> 0:13:04.640
<v Speaker 1>We'd love that feedback from you, but Zuzie, that brings

0:13:04.720 --> 0:13:06.760
<v Speaker 1>us to the end of the Nutrition Couch product review

0:13:06.800 --> 0:13:09.200
<v Speaker 1>and our tin salmon for the week. So as I said,

0:13:09.200 --> 0:13:11.319
<v Speaker 1>we'd love for you to subscribe. Leaves a positive review,

0:13:11.360 --> 0:13:12.920
<v Speaker 1>and we've got a lot of products on our website,

0:13:12.960 --> 0:13:15.480
<v Speaker 1>the nutritioncouch dot com. If you're looking for the recording

0:13:15.480 --> 0:13:17.600
<v Speaker 1>of our live events from last year, or our wonderful

0:13:17.760 --> 0:13:21.120
<v Speaker 1>product guide for the supermarket there online, and coming very

0:13:21.120 --> 0:13:22.600
<v Speaker 1>soon in the next couple of weeks will be our

0:13:22.720 --> 0:13:25.520
<v Speaker 1>new fabulous takeaway guide. If you're a lover of takeaway

0:13:25.640 --> 0:13:27.320
<v Speaker 1>you'll want some quick and easy meals to go to

0:13:27.400 --> 0:13:29.760
<v Speaker 1>for lunches and dinner that are healthier than a lot

0:13:29.800 --> 0:13:32.000
<v Speaker 1>of the other options. Look out for our new takeaway

0:13:32.040 --> 0:13:34.120
<v Speaker 1>guide coming very soon, and we'll catch you guys in

0:13:34.160 --> 0:13:45.120
<v Speaker 1>the next episode Catch on Sunday