August 19, 2025 • 36 mins
We all have them… those little food habits that creep into our week and quietly derail our goals. Maybe it’s finishing the kids’ lunchbox leftovers, grabbing a sausage sizzle at Bunnings, or rewarding yourself with late-night snacks after dinner.
In this episode of The Nutrition Couch, dietitians Leanne Ward and Susie Burrell unpack the most common bad food habits holding women back — and how to break them without guilt or restriction.
Here’s what we cover:
- The everyday food habits that add hundreds of extra calories without you realising
- Why “just in case” snacks, grazing all weekend, and skipping meals can backfire
- New research on ultra-processed foods showing they reduce weight loss and increase cravings
- Our supermarket product review: a better-for-you dip and cracker snack pack
- Listener question: Are two-minute noodles and other noodles really that bad?
Whether you’re trying to lose weight, improve your gut health, or just feel more in control of your eating, this episode is packed with practical strategies and fresh insights you can use straight away.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Do you have a few bad habits, or more specifically,
bad food habits. Maybe you buy snacks at the petrol station,
maybe you eat the kids lunchbox leftovers, or maybe your
wine paul is particularly large, or maybe when you go
to Bunning's on the weekend, you can't go there without
buying that delicious sausage sizzle. We all have bad food habits,
but on today's episode of The Nutrition Couch, we chat
(00:24):
the most common bad food habits and the way that
they may be holding you back from reaching your health
related goals. Hi, I'm Leanne Wood.
Speaker 2 (00:31):
And I'm Susy Burrow, and together we bring.
Speaker 1 (00:34):
You The Nutrition Couch, the weekly podcast that keeps you
up to date on everything that you need to know
in the world of nutrition as well as food habits.
We have some interesting new data on ultra process foods
and weight loss outcomes. We have a nutritious new snack
that we found in the soupermarket we know our listeners
will love, and our listener question today is all about noodles.
(00:55):
But to kick us off today, Susie, you have found
a great new study about ultra process foods. Because we've
known for some time from just a general health perspective
that ultra processed foods aren't great. They're not great for
our health, they're not great for our gut health, they're
not great for society. But this study actually looks at
the differences between weight loss outcomes, which we don't have
(01:15):
a whole lot of research in that much specific detail.
Speaker 2 (01:18):
Do we No, we don't.
Speaker 3 (01:19):
And it's really interesting because I have had recently some
I want to say fights, but some disagreements with some
food industry people about the definition of ultra processed foods
because one of my biggest concerns about the Australian food supply,
and I'm sure this is a Western global issue, is
the increasing number of ultra processed foods masquerading is being healthy.
(01:39):
And we've certainly reviewed some of them on the potty
and they're the classic high protein, low carb replacements for
our favorite processed foods pizza, burgers, chips, snack bars, protein bars,
and ultimately they are ultra processed according to definitions ranging
from containing a range of ingredients you wouldn't have in
(02:01):
a home kitchen to nutritionally being just foods you or
ingredients you wouldn't usually use or see, or I always
describe it if the ingredient list is a mile long
filled with names of things you don't recognize. So this
was a really interesting study and was just published this
week from the University College in London, so a very
reputable nutrition organization. But it was so such a good
(02:25):
study land because it really compared two very similar diets
and the only difference was that some of the foods
were ultra process and some were homemade. So for example,
one of the meals might be spaghetti bolonnaise, So in
one of the study, the spaghetti bolinnaes was homemade, so
process but not ultra process. And one was something that
(02:46):
you buy in a box, so by definition ultra process
because it includes a lot of things like flavor editions,
relatively small amounts of protein, so it's still spaghetti bolonnaise,
but an ultra process version. So the study was published
in Nature Medicine and Today, and I believe it's the
first one that did compare a similar diet of process
versus ultra process food, so fascinating. It was fifty five
(03:08):
adults split into two groups, and it was an eight
week diet, and that it was a crossover design, so
very strong. So after four weeks they swapped and went
back to their normal diet and then went to the
other one. So that's really strong dietary data comparing across
the board. And it was a diet that was encouraged
to be balanced in terms of key nutrients, the rights
amounts of fruits and vegetables. So on the surface, both
(03:30):
diets and appeared healthy. It was just the degree of processing.
Now it wasn't calorie reduced diet, it wasn't a deficit,
it wasn't aiming to specifically lose weight in individuals. It
was more comparison of just that degree of processing. And
after the eight weeks they found that both groups did
lose weight simply because nutritionally it was ticking the box
on dietary guidelines, so having you know, the ideal amount
(03:53):
of fruit and vegetables and protein and carbohydrate in the diet.
But the effect was higher on the minimally pro diet,
so double their weight loss effects. It was two percent
reduction versus just one in the ultra process food diet.
And in calorie wise, it was estimated that there was
about oh I'm just having it a look, it was
about three hundred calorie The deficit and they're saying the
(04:17):
deficit was much higher on the moderately process compared to
the ultra process, So even though it looked the same,
they were still consuming a greater number of calories from
a similar type of food. Now, certainly land the percentages
are low, So keep in mind this wasn't a weight
loss trial. This was just comparing the degree of processing.
But I just love it because it does show that
(04:37):
just because something looks healthier by being lower carb less sugar,
because you've ultra processed it to make it masquerade as healthier,
doesn't make it so. And in many cases, the original
musli bar or nutbar would be better than an ultra
process low car bar. A controlled portion of regular pizza
would be better perhaps than the ultra process version of pizza.
(04:58):
So I think we are on going to see more
of these studies because nutrition professionals have been unhappy about
this for a long time, because we know from surface
level that having a formulated fiber, for example, that often
can cause you know, it sees these products with really
high amounts of fiber, but it's a process form of
fiber is not the same as naturally occurring fiber in
(05:21):
whole grains, fruits and vegetables, But we don't necessarily have
the studies at the moment to back that up. We're
just talking about it from a processing perspective, and surely
less process is better, but now is starting to see
that ultra process foods are not as good nutritionally when
it comes to weight control or forests in general. So
I just thought it was groundbreaking. We will see more
and more of them and it certainly it just confirmsly
(05:43):
am that when you see ingredient lists that are a
mile long, doesn't make it a good choice nutritionally just
because it looks healthier.
Speaker 4 (05:50):
Absolutely, no starticians.
Speaker 1 (05:51):
We've known this for a long time, but like you said,
it's nice to have more and more research to come
and back it up. But one of the interesting lines
of that study I thought was quite fascinating that they
call it the MPF the minimally processed food That diet
created an estimated deficit calorie deficit of approximately two hundred
and ninety calories a day versus the ultra processed food
created a deficit of about one hundred and twenty calories.
(06:14):
So they weren't actually trying to or consciously eating in
a calorie deficit. These participants were just told to eat freely,
they weren't instructed to restrict at all.
Speaker 4 (06:22):
But just by eating.
Speaker 1 (06:24):
More whole foods, people naturally created their own calorie deficit
of close to three hundred calories, which is not I
would say a moderate deficit. It's more of a milder deficit,
but still not insignificant. And then the people following the
ultra processed food diet created about one hundred calorie deficit,
which is not really going to do, you know, too
much in the grand scheme of things, But again probably
(06:46):
just because, as you mentioned, Susi, they were eating more healthily,
they were achieving the right amount of fiber and fruits
and vegetables and lowering the amounts of sugars in their diets.
So I think it just goes to show like it's
not just what you eat, it's actually how pro that
diet is and the quality of the diet overall as well.
It goes a long way just eating healthy. We always
say that eating healthy isn't eating for fat loss, but
(07:09):
those two things shouldn't be in isolation. You should eat healthy,
and you if your goal is fat loss, you should
be able to eat for fat loss in a healthful
way as well, not just track all of your calories
and macros and scan all of your labels into my
fitness power, Because even though that ultra process high protein
bar with thirty grams of protein in it might hit
your calorie and macro goals, it's probably not really going
(07:29):
to tick many boxes from a health perspective. So the
nutrients matter as much as the calories and the macros do.
And this study showed that really nicely, didn't it. And
the other thing I'll bring up quickly is that the
MPF group, the minimally processed food group, actually experience a
better craving control as well, which was really really interesting.
They had a four times improvement for savory cravings and
(07:50):
to two times improvement for cravings overall, which I think
is really interesting. So if you're somebody who struggles a
lot with cravings, reducing the amount of ultra processed food
that you eat could probably go a long way in
helping to curb some of those cravings.
Speaker 3 (08:03):
Because my gut feeling part in the pun with it
is that when you consume macros and ingredients that have
been heavily processed, it affects the mouth feel and digestive process.
And from some research I did looking at the effect
of process fiber on digestive health, it did appear to
have negative effects on the microbiome when it was a
(08:23):
process form of fiber, and I think that's another level
of emerging research. So it's like you might on the
surface have a similar type of ingredient, but when it
has had those extra flavors and mulcifiers additives, it impacts
the way we digest in how we the satisfaction level
of that food. So you don't get I believe, that
mouthfeel and that wholesome taste. It just goes down a
(08:44):
lot quicker. The classic example is when you go to
McDonald's and we're talking about bad food habits, and one
of mine that I'll share is going drive through Macas
with my children after sporting late training. That has become
a very very bad habit. But you know, in all seriousness,
with all that time had, you know, drive through Macs
with the kids and they've got a happy meal. And
it's the fact that that food, whether it's nuggets or
(09:07):
a burger, is literally just you eat it in two seconds.
Speaker 2 (09:10):
There's no chew factor.
Speaker 3 (09:12):
You know, It's not like if you make a burger
patty at home with a whole grain bread roll and
you have to chew it, it literally slides down in
two or three mouthfuls. So on the surface it might
have a similar macro profile to a burger you're making
at home in some way, but you still are going
to not be satisfied from that more process variety. So
it's the mixture of all those additives to make that
(09:34):
very soft bun, the different sources, with all the flavors
through it, the meat process in a way that it's
ground down to such an extent you'd have to chew it.
It's all those factors that impact. So whilst it doesn't
look that bad on the surface, when you're having it
a lot in day to day life, you can see
the impact adding up over time and leading to over consumption.
And also nutrient availability is far less. It's not got
(09:55):
those key biologically active nutrients operating in the natural way
they were in tended as if you'd made it from
a relatively less processed form of mincemeat, for example, or
a bread roll that was more just whole meal or
whole grain. So yeah, I think watch this space, but
I love that data and is a reminder that when
you can, basically, if you're buying stuff that already made
(10:16):
the short of the ingredient list, the better and generally
where possible, make your own all right.
Speaker 1 (10:20):
Well, that brings us to our next segment, which is
bad food habits. So you've shared yours. What is my
worst bad food habit? Mine is probably still I'm a
type a perfectionist. I will be the first to admit
that type a perfectionist. Mine is probably that whole wait
till Monday or you know, sort of you know, that
weekend blow outside again on Monday, Not so much as
it's a blowout like it used to be when I
(10:41):
was a lot younger, when I had a poorer relationship
with food. But I am still very tempted to eat
very well Monday to Friday. And then if I know
I'm going out for say a party or something on
the weekend, I might skip lanch or I might, you know,
so I really have to be onto it and really thinking.
Speaker 4 (10:54):
And planning ahead.
Speaker 1 (10:55):
All That's one of my bad habits that creeps in
very very quickly. And I see that a lot with
a lot of my clients. As well as that start
again on Monday mentality where you end up over eating
all weekend and then you you know, start eating well
again come Monday because it's a fresh new week and
you're back on track. So that really does tend to
derail a lot of people when it comes to nutrition
and weight loss goals. So that's probably a big what
(11:18):
I noticed.
Speaker 3 (11:19):
What about your star your drive through Starbucks? Have it
that's evolved in recent weeks? Are you going to You're good?
Are you going to share with everyone the truth?
Speaker 1 (11:26):
Lean Well, I should because they put to drive through
Starbucks in my neighborhood, which is not a bougie neighborhood,
and when they when we learned that it was going in,
everyone was like, oh my goodness. But I will say
that my neighborhood has a lot of young families compared
to what it did so far to ten years ago,
and I think that may be one of the reasons.
But I am I have a mild Starbucks addiction at
(11:47):
the moment. I must say I'm limiting myself to one
a week at the moment.
Speaker 2 (11:49):
Why should I say.
Speaker 4 (11:50):
My favorite order at the moment?
Speaker 2 (11:51):
Be honest with the listeners.
Speaker 1 (11:53):
So it's the cinnamon douche lache, so I get it hot, Susie,
I get no whip. I don't understand the whip thing.
I think it's an I don't get it. I'm always like,
no whip, half syrup. I get mine own soy milk
because I'm a regular soy milk drinker, and I get
it hot, and I get yeah, half syrup, and I
get a I don't know the sizing. They do the ounces,
like the medium size, so that's my favorite.
Speaker 3 (12:15):
She gets second year when it's Thanksgiving season, I will
share she likes the pumpkin spice. She's very big into that.
But actually, there are more and more Starbucks around. And
what a little trick I'll say, is something that they do.
Do you write they do the whips, but also with
the syrups, I'll always just say one pump because their
natural syrup is three pumps, which is like literally pure sugar.
(12:38):
So if you do enjoy a cheeky Starbucks, it's, you know,
definitely better than many options out there. Definitely be preferable
to iced teas or the yogurt with all the lollies
in them that everyone's having. So a simple trick is
to us and for just one pump, and that will
significantly reduce the amount of sugar. And they absolutely do it.
I've always asked for that. If I get a mocker,
I'll get just one pump and it just takes the
(13:00):
joff the sweetness without adding sugar. But yeah, it's a
very easy way in Starbucks to cut back on the
extra calories from the sugary syrups they put through things.
Speaker 1 (13:08):
Yeah, and a very good, not good habit, but a
very easy habit for tired parents to get into because
it's the only one with the drive through in my area.
So if the kids fall asleep in the car and
I need twenty thirty minutes to kill one day's sleep,
you better believe I'm going through Starbucks drive through. So
that's one of my bad habits as well. What are
some of the other ones I see regularly with my client?
Speaker 3 (13:26):
I see the kids one eating the kids snacks, and
I do this the lunch boxes. So your kids are little,
but when they come home from school, you spend all
this time packing these amazing lunches with all these little snacks,
you know, a few prepzels here, a bit of cucumber there,
Like you make it all beautiful, and then you come
home they haven't touched it, and you're like, oh, that's
a waste of a few grapes there. And that is
a really difficult habit to break because it is that
(13:49):
time of day where you're tired and hungry. You don't
want to waste really good quality food. So I try
and give it to the kids again to eat. They
often just reject it now because they're almost ten. But
you got to try and just check it out or
put it because you end up just eating a whole
dinner before dinner. That is a very common one I
see across the board with my women. And the other
one I see is eating two dinners because they'll cook
for the kids and they'll have more child friendly so
(14:11):
they'll have like a shitzel and some cut up veggies early,
like five o'clock, and then the husband or the partner
comes home at seven or eight and then eat again.
So the two dinner is another really tricky one for
hungry women in the night.
Speaker 2 (14:22):
So I see that quite often too.
Speaker 4 (14:24):
Yeah.
Speaker 1 (14:25):
A big one I see is the I deserve a
treatmental yesh And we've all been there.
Speaker 4 (14:30):
We have all been there, and.
Speaker 1 (14:31):
I get it. Some days you genuinely just deserve a treat.
Speaker 4 (14:34):
I get it.
Speaker 1 (14:34):
But it can't be every day, and it can't be
every occasion. So when you're stressed, you're using food as
a reward, when you had a great achievement, when you're commiserating,
when you're just using food to get through the day,
when you're bored. So just using your emotions because you
deserve a treat. That's a really big one. And another
one you'll love this one, Susie, is the just in
case snacks. And I always say, I remember, I'm not
(14:57):
a physio. I'm not giving medical advice, but my woman's
tells physio. When I postparton with both my girls always
said to me, don't we're talking about like pelvic floor,
and she's like, don't just do it just in case?
We right, She's like, it's bad for a public floor,
don't we just in case? Just wait till we have
to go. And so I always remember her saying. That's
why I always say that to my clients. I give
them that example, and I say, don't just pack the
just in case snacks, you know, don't just buy the
(15:18):
just in case snacks. Don't pick up the chocolate and
the biscuits and the things for the visitors just in case,
because ultimately you probably end up eating them yourself. If
a visitor comes over, you can make them a cup
of tea and coffee. You don't have to have the
biscuits and the chocolates and the cakes. They're just in
case somebody pops over for the weekend, because the reality
is that you will probably end up eating them and
(15:39):
most of them yourself. Or don't just pack the just
in case snacks. If you know you're going out somewhere
and it could probably be a long time that you're
heading up to the hairdresser, or you're going to an
appointment that tends to run over, pack a snack. You
don't need to pack some snacks with an S on
the end just because you're.
Speaker 4 (15:56):
Heading out for a couple of hours.
Speaker 1 (15:57):
I think sometimes a little hunger is a good thing
from a metabog perspective. I'm not saying we have to starve,
but actually allowing yourself to get hungry between meals is
something that I see a lot of clients fearing like
they take snacks just in case they get hungry, because
hunger is the worst thing in the world, and oh
my goodness, you know, forbid we get hungry at all.
It's not a bad thing if you're feeling hungry between meals.
(16:18):
I'm not saying go seven and a half hours without food.
That's not what I'm saying. But if you can't last
three to four hours between a meal, you're not building
and balancing your meals properly. So I would really urge
you to build and balance proper meals instead of just
taking just in case snacks just because you're popping out
for just an hour or just because you're heading into
a work meeting. You take your snacks into the work
(16:38):
meeting just in case you get hungry, When the reality is,
at the minute that meeting's finished, you can probably just
have your lunch, whereas most people have the breakfast, taking
snacks into a work meeting just in case end up
overeating in that work meeting, not hungry for lunch, but
then eat the lunch just because it's lunchtime. So that's
where we see a lot of that over consumption going
in because we're fearful of being hungry. But the reality
(17:00):
is that we're rarely really hungry between meals because we're
snacking all day long.
Speaker 3 (17:04):
Yeah, I've got another couple. One I see all the time.
But sinking back to food diaries, I'm checking is eating
like office treats in meetings. So I've got a lot
of women at the moment who are working big jobs,
so they're in offices and meetings off and back to back,
and so they'll have multiple cups of tea and coffee
in line with what everyone else is doing. And then
inevitably they'll be like some lollies or things on the
(17:27):
table and they'll just have a few of those here
and there. Now, if it was sort of once or
twice a year at a conference, but this is happening
multiple times a week. So I think that snacking on
incidentals in a work environment. And my message is always
you're at work, keep you nutrition goals front of mind,
because we can't go out and enjoy amazing things on
the weekend if we're constantly eating little sugar bombs through
(17:49):
the day and even breaking the fast with tea and coffee.
So having that firm rule of just black tea coffee
in between and waiting until the next meal. But probably
the other one, and I don't know if it's a
habit as such, but I think it will with the listeners.
Is being really good nutritionally in the week with structure,
and then getting to Friday night Saturday with no structure
whatsoever and just spending literally the entire day eating, So
(18:11):
getting up and having coffee, then going to the kids
sport and grabbing a bunning sausage sizzle because you're hungry,
or a bacon negro at the football, and then not
having had a proper breakfast, so then an hour or
two later grabbing sushi out with the kids, then being
a platter in the afternoon, like this constant.
Speaker 2 (18:27):
Graze across the entire weekend.
Speaker 3 (18:30):
So I think a really good thing to do is
one do a little bit of planning, but also stick
to set meals and think, right, do I need to
take something to the sport or where am I going
to actually have breakfast? Or do I need to then
stop and go and have brunch somewhere, like actually just
mapping it out in your head. Otherwise you get to
Sunday night and feel disgusting because you haven't eaten proper meals,
but you've had a shit ton of calories all weekend
(18:51):
and you've undone all your nutrition goals of the week
because you didn't have structure or have time to plan
it out. And I think I spoke about this a
couple of weeks ago with busy women planning out the
weekend even slightly to know where you will have sort
of a couple.
Speaker 2 (19:03):
Of set meals. But that's really really important.
Speaker 3 (19:05):
Otherwise it just becomes a graze fest and then you
end up over eating all afternoon because you haven't had
a proper meal.
Speaker 2 (19:11):
There's more, oh, I know, snacking after dinner. That's the
big one.
Speaker 3 (19:15):
So everyone, like you said, rewards themselves, so they have
their dinner and then come eight nine o'clock, outcome the
chocolates or the biscuits or a packet of chips, or
the partners got a block of chocolate. So I in
my experience, you're much better to factor in one thing
that you have that you enjoy and then have an
eating cut off time, Like once it gets to eight o'clock,
it's too late because you have you know, I'll have
(19:38):
one twelve here, then another one and then something else,
and it just is a bad habit. So I had
a client actually who only ate sweet stuff with a
cup of tea so she would have a tea and
then want to have sweet food with it. So I said,
just get rid of the tea, and she was horrified.
But without the tea, without the tea, sho eat. So
it's that association as well. And it might be your
(19:59):
association with flicks or the remote and then all of
a sudden you go out to dinner and you notice
you don't do it. So breaking that habit if it's detrimental,
like if you're sitting down to a rest hot chocolate
LeAnn and a single limp ball, probably not a problem.
But if you're downing half a packet of chocolate biscuits
or multiple snacks like a yogurt, then a spoon of
natella and then something else, like you're having three four
(20:19):
hundred calories, and that is a bad habit at nighttime.
Speaker 1 (20:23):
And probably the last one which happens to the best
of us, And it happened to me the other day
without even kind of realizing, just got caught up, just
got busy, skipping meals and then over compensating later, like
a lot of my clients will intentionally skip meals if
they know they're going out for a bigger, same meal
later that day. But sometimes they unintentionally do it as well.
The work meeting run's really late just for whatever reason,
(20:43):
they didn't get time to have their lunch, or they
ran out of the house and they forgot their breakfast.
So sometimes it's intentional, sometimes it's not. But basically what
happens is that you psychologically give yourself permission to over
eat later. It's like, I didn't have lunch, so I
can absolutely have some dessert. I can have a bigger
portion at dinner, I can have extra snacks, I can
have some dessert. But what ends up happening is that
(21:06):
you end up overcompensating in most cases because you end
up being starving. And so it's like nothing really touches
the science, and you have this enormous dinner, you have
some extra snacks, then you have some dessert afterwards.
Speaker 4 (21:17):
You've had a huge calorie load at.
Speaker 1 (21:19):
Dinner, and then it affects the nighttime sleep as well,
because your body's trying to do all this digestion of
all this food and it's kind of impacting that sleep
as well. So skipping meals, I often find in my experience,
leads to overcompensating later. So I'm not a fan of
skipping meals. Of course it happens unintentionally sometimes, but a
lot of times my clients reach out, they're like, oh
my goodness, I couldn't get out of that meeting. It
(21:39):
was three point thirty. What do I do each lunch?
They're like, oh, but I'm going to have dinner, and
like as soon as I get home each lunch. Like,
you just can't get into the habit of regularly skipping
meals because it does tend to backfire later on and
you end up eating way more calories in terms of
the snacks than you would have done it a well
balanced meal, and you end up playing catch up with
your hunger all night long and never really seem to
be able to get on top of it. So I've
(22:01):
never really been a fan of skipping meals intentionally or not.
Speaker 4 (22:04):
Well.
Speaker 3 (22:04):
I think it's a timing thing as well for women.
So if you've had lunch at twelve or one, you
can't be expected to go to six or seven with
not eating.
Speaker 2 (22:11):
It's too long.
Speaker 3 (22:12):
So what happens is very similar to how you described.
Everyone gets to five o'clock, walks in the door, starving
rice crackers, dip and then eat three four hundred calories
plus dinner. So you've either got to decide to have
your dinner early or be really strict and not do
the snacking, but or factory in a substantial top up
at three four o'clock, even if you don't really feel
like it. You better to have the protein yogurt. You
(22:35):
better to have some crackers with tuna or cottage cheese
on top, because then you won't have that drop in
sugar that comes at five six o'clock and be a
lot less tempted with the kids foods, etc. So you
can either then have some cut up veggies ready to
go or a soup when you walk in the door,
or just eat if you can, even if it means
not eating with the kids, which isn't ideal, but I've
got clients now eating at eight nine o'clock at night.
(22:56):
It's a problem with fat lost goals. So you've kind
of got to make a decision sometimes what's best for
you and your body. And if you know you end
up binging and overeating, you will be definitely better to
have something earlier and early dinner or preemptive snack to
avoid overeating later. Speaking of snacks, Land there's a lot
of protein dips emerging in the supermarket, but I don't
(23:17):
love them because what I'm noticing with the protein dips
and they've got a lot of those like dome style snacks.
Speaker 2 (23:24):
Have you seen them? You know the ones we're talking
about with.
Speaker 3 (23:26):
Like the lids on them. Yeah, yeah, have you checked out?
They've got like three hundred calories. They're like a meal
mini meal, well still a lot like with and I'm like, oh,
that's a lot of calories for homus.
Speaker 2 (23:38):
So I haven't been a fan.
Speaker 3 (23:39):
But I stumbled across a new one yesterday when I
was in Coals, and I quite like it.
Speaker 2 (23:42):
I haven't showed it to yet. I'll see what you think.
Speaker 3 (23:44):
So Umi's, which is one of the big dip companies
out there, has got this new range.
Speaker 2 (23:49):
I found them in Coals. Yumis dips and crackers.
Speaker 3 (23:52):
And there's a beetroot one, there's a I think sun
dried tomato one, and I've picked up the guacamole one
and I didn't mind it at all. Yeah, So I
think I'll have a look at the price in a second,
but I think it's about three three fifty And when
I have a look at the ingredients. It's eighty five
percent dip and fifty percent of its avocado, which is
not insignificant, along with potato, canola oil, spring onion, green
(24:14):
capstick and red onion, kilopino, a little bit of pot
of salt in their sugar, eggs, salt, garlic, food acids,
but in relatively small amount, so it's not a completely
clean ingredient list, but it's pretty clean in the general.
It's mainly just avocado, potato and a bit of oil,
and fifty percent whole grain rice crackers, which is really
nice because a lot of those sort of snack tuna
(24:35):
cracker packs always white crackers or rice crackers, and these
are whole grain rice crackers, which is good. It's got
some confile linseed ches seed through it. So this one
I picked particularly because I thought the calories looked good.
It was one hundred and fifty four cow one point
six grams of protein, so not a high protein snack,
but a good fat snack. So it's nine point seven
(24:55):
grams of fat total and only one point four saturated
because it is based on avocado, fifteen grams of car
which I thought was good, and two ninety three of
sodium which is pretty good as well.
Speaker 2 (25:06):
So I thought I quite like these.
Speaker 3 (25:08):
I think, yes, would you ideally want a bit of protein, Yes,
but I would argue that perhaps the AVO in this
space would be quite filling and as such still a
pretty good choice. Particularly sometimes I think we get sicker
having sometimes the yogurts in the afternoon and the cheese,
Like if you're used to having a snack in the afternoon,
you might be getting a little bit sick of some
of the protein options. So I thought for the calories
(25:30):
of one point fifty, it was a really nice little snack.
And there's a few different ones. There's a sweet potato one,
there's a hommus one that's got a bit more protein.
But I thought it was pretty clean. I'd be happy
for my clients to use this. If you added a
few little munchmi pieces or even some nuts to it,
you would get a little bit more protein. Or you
could do like a baby Bell cheese that would give
you another kind of hundred cow. But yeah, I thought
(25:52):
they're probably one of the best little cracker snack packs
I'd seen so far.
Speaker 2 (25:57):
I think the only thing is that they're not inexpensive.
Speaker 3 (26:00):
They like three dollars a pop for a snackers, but
I guess all food is so expensive at the moment.
But yeah, I wouldn't have an issue with my clients
using these. We're about to pop them into our product
guide that's about to be released. Yeah, two dollars eighty
calls and yeah, probably one of the best ones I've seen.
So well done to UMIs for bringing these out. I
hope they sell and keep on supermarket shelves.
Speaker 2 (26:20):
What do you think, Land, I like.
Speaker 1 (26:21):
It, And you know, when I think about the cost
of my Starbucks, this is this is significantly cheaper, So
you know, it's not in my books, it's not too
bad because it's not something that you'd be buying five
serves of to have Monday to Friday. Like, I can't
imagine that. Either it's more you're running in between kids
sporting games, or you're ducking in between a meeting or
something like. It's one of those quick, on the go
options you might have once or twice a week. I
(26:43):
very much doubt that somebody is having that regularly. If
you are, you're better off to buy the whole grain
crackers and actually buy the what's that brand of really
great pure avocado dip.
Speaker 2 (26:53):
A bela abela is it a bella?
Speaker 1 (26:55):
Yeah, it comes in the square and yeah it's all avocado,
which is great.
Speaker 4 (26:59):
But yeah, I like these.
Speaker 1 (27:00):
And as you said, some people can't eat cheese if
you're dairy free. If you're good and free, these are
a better option because they've got the rice crackers they're dairy.
Speaker 4 (27:07):
Free as well.
Speaker 1 (27:08):
And I'm surprised they haven't listed the fiber because evocado
actually has quite good fiber in it, which a lot
of people don't realize. It's got a great fat profile,
but it's also got fiber in it. And then you've
got the whole grain rice crackers as well, so I'm
surprised on the nutrition label they haven't listed any fiber content.
Speaker 4 (27:22):
But yeah, I like this. I think it's great.
Speaker 1 (27:24):
I think if you're somebody who's a little bit more active,
you do need a bit of protein. But you asked
to give the yogurts and the cheese and the dairy
based option. A couple of boiled eggs could go a
long way, or some roasted chickpeas or something, or some
roasted faber beans could also go a long way to
give you a bit more fiber and a bit of
a protein boost.
Speaker 2 (27:39):
But I like them.
Speaker 1 (27:40):
I think they look quite tasty, and I'm a big
fan of the UMIs dips over all. So yeah, I
think they're a great little on the go option as well.
Speaker 3 (27:46):
Yeah, and we'll see more and more, and I'm really
keen to see more because I think this and I've
spoken about it before, really those grab and go snacks
at the moment, there's a lot of process meat going on,
and I think this is just a whole sort of
more whole food based alternative. And I just had a
look the homus ones got about six grams of proteining it. Yes,
they're slightly hiring calories, but yeah, I think it's a
(28:07):
really good initiative. And I think supermarkets, if we can
encourage more snack providers to make these kind of healthier
options with veggie bases rather than relying on things like
processed meats, which we definitely don't need more of in
the diet. We can definitely compliment these with protein and
it gets a bit of fresh food going in. So yeah,
I really like them, And as I said, I hope
that they do well so they maintain or retain some
(28:29):
supermarket presence because.
Speaker 2 (28:30):
We never saw our Mediterranean vegetable dip again. Reallyan so sad.
Speaker 1 (28:34):
We couldn't have plugged it harder if we tried to
completely unsponsored as well, and then they just took it
off the shelves.
Speaker 3 (28:39):
And well, actually, I think Yumi's messaged me, so I
think Umi's were brought out maybe by Honors, and I
had a brand manager message me to say that they've
taken our feedback on board and they're going to look
at options.
Speaker 2 (28:51):
And we haven't heard anything yet.
Speaker 3 (28:53):
It's not Susie and Leanne's Mediterranean vegetable dip has not returned.
But you never knowly and maybe as we grow our
company will become snack food entrepreneurs as well.
Speaker 2 (29:04):
At some point, you never know, maybe.
Speaker 4 (29:05):
We'll just launch our own dip company. Stay tuned.
Speaker 1 (29:09):
Or onto my listener question of the week, we're talking
all things noodles.
Speaker 4 (29:12):
I love noodles, my kids love noodles. What are the
best types of noodles? That's a listener question.
Speaker 3 (29:17):
So actually the listener question was about two minute noodles,
but I couldn't remember if we've done it or not.
And my kids have been asking a lot about two
minute noodles, so we're gonna do I thought we could
do all noodles because there's a wide span.
Speaker 1 (29:30):
Okay, well, I was just gonna say, like thinking of
the big picture, like noodles are just a source of carbohydrate.
I think sometimes we get really bogged down about the
best type of absolutely everything. I think, use the noodle
that you like, put it with a good protein portion,
add some veggies, be wary of the sauce that you use,
and you've got a pretty balanced meal. It doesn't really
matter what type of noodle. But I do agree that
(29:50):
it's important to look at the ingredient list and if
there's any sort of additives or anything like that in them.
So probably my better everyday options I generally recommend for
my clients are any of whole meal or whole wheat
noodle because you're going to get more fiber, it'll keep
you full of longer, it's better for your gut health,
it's better for blood sugar control. I do like the
pulse based noodles. So if you can get like one
of the Etta Marmae noodles, or a Lena or a
(30:11):
chickpea type noodle or pasta, and then I'm also a
fan of the sober noodles as well, make from buckwheat,
because sometimes they've got a little bit more fiber and
protein in there as well, and sometimes more micronutrients than
just a plain wheat noodle. And then I do obviously
give a lot of my Celia clients rice noodles as well.
Speaker 4 (30:28):
They are gooden free.
Speaker 1 (30:29):
They're quite low in fiber and low in protein though,
so you have to be careful of what you pair
them with. And then I have written nood on noodles
into meal plants before, depending on what the recipe is.
Speaker 4 (30:39):
They're nice, they're soft.
Speaker 1 (30:40):
They're chewy, they're good for like little kids as well,
but again they're more that refined wheat fiber, quite low
in fiber, so I don't use them a lot. And then,
as you mentioned the two minute noodles, I don't really
ever put them in my client meal plants.
Speaker 4 (30:52):
Are they convenient, yes? Are they that nourishing not really.
Speaker 1 (30:56):
There are better types of noodles on the market, but
I don't really have a huge problem.
Speaker 4 (31:00):
If my client was like, look, I absolutely love.
Speaker 1 (31:02):
Two minute noodles or instant noodles, I'd be like, we'll
put it with some tuna, add some broccoli like adds,
some protein adds and vegetables. It's not too bad. Do
the little sachets have added MSG? Do we know MSG
drives over consumption. Yes, I would say just use a
little bit of that if you're making a bit of
a broth, or don't use any and kind of make
your own source in that. But I think as long
(31:22):
as you're pairing it with some protein and some vegetables,
to me, it's not a huge deal what type.
Speaker 4 (31:28):
Of noodle that you have. You might feel a little
bit differently.
Speaker 3 (31:31):
Susie, Well, I think that if I was being technical,
I think you would say that, say, a ho qin
noodle is a better choice than a rice space noodle
from a glycemic index load perspective. So rice space noodles
are like rice in the sets, they've got a higher
glycemic load. Now, no judgment, I love pads to you
(31:53):
as much as the rest of you listening, But if
we're being technical, say a ho kin is probably slightly better.
Speaker 2 (31:59):
Now.
Speaker 3 (32:00):
Now, two minute noodles are a problem for me because
I just reviewed them for nine honey, and they are
so full of crap. I literally could not find a
good one. I think that Sunrice have got a new
rice based option, which is whole grain, so I could
rate that slightly better, But ultimately the rest of them
(32:23):
are all very similar. It doesn't matter Aldi Coles, Woolies, imported, local,
They're all deep fried with a myriad of processed ingredients.
They offer very little nutritionally protein fiber, and that salt
sachet is just filled with crap. So my little boys
begging me to give them to him in his lunchbox
because it's a thing at the moment with all the kids,
(32:44):
they're having them as a snack, and certainly, growing up
in the eighties, a lot of kids had them, and
you said that yet you grew up with them too.
But I had to say to my little boy, look,
I can't. I can't give it to you like they're
just so crappy. So I don't use or buy them.
I understand that they're a cost of dive dinner base,
but my argument is by the time you're not using
the salt, you're doing it this way, you're not consuming
(33:06):
them how they're meant to be anyway. So I'm not
a big fan of them. I think that you know, sure,
if you do it occasionally and strip them down. But ultimately,
in their most natural form, there's no healthy version of them.
They're all pretty rubbish. The best one, slightly better is
the new sun Rice. I think it's a whole grain
rice based noodle slightly better, but I'd probably say that
(33:29):
probably people aren't buying that because it doesn't have that
same crunchy flavor that the deep fried version of a
noodle has. So to me, they're certainly an occasional food,
and I don't want to pretend I think they're healthy,
you know, in terms of regular noodles, I would say
to clients, look, if you're using them occasionally for a
noodle based dish, I don't really care what type of
noodle that you buy, as long as you just keep
the portion controlled and you block up any meal with
(33:51):
protein and veg. But yes, in those slenderer Edta marmae
noodles are literally free, so if you don't mind the taste,
they're actually like nutritionally superior to all of them. But
they're probably not a go to for a family member,
so it's a bit like rice. You don't need a
lot of them, use it occasionally, I'd say fear love
Patsy you have it once a month when you have
your tay food. But there's probably better base carbohydrates across
(34:14):
the board for beals, and I would keep it more
for that specialty Asian meal the way nature intended it,
rather than adding them into regular meals that were all consuming.
Would be my sort to take her message on it.
Speaker 1 (34:25):
Yeah, I agree with that. I don't tend to use
them as a regular like you. It's a bit more
if I'm doing an Asian sturf, right, It's not like
a regular car portion for me. But I agree those
deep fried noodle cakes there's really nothing healthy about them.
And I grew up, you know, at school and people
were always having them in the lunchbox and they just
eat them dry and crunchy and put the sashet on top.
I was probably the only kid in my grade that
never had those sort of tu minut noodles because my mum,
(34:47):
Sophie was so healthy that she'd be horrified putting that
in the lunchbox. I beg for them, she never let
me have them. I always had my whole grain wraps
with you know, chicken and salad, or I had a
bit of fried rice. I never I was the only
kid that didn't have them, so they certainly come full
circle and now kids are eating them again, and they
do them in those monster like things as well, like
they kind of marketed to kids with you know, monsters
(35:07):
on the packet. But I agree with you, let's be real,
there's nothing really nutritious about them. And yeah, I think
we need to have better choices when it comes to
well balanced diet. If it's something that's an occasional treat, sure,
but if it's something that's going in regularly to the
lunch box, I think we need to just be careful
with our kids diet because there's nothing really balanced about it.
Speaker 3 (35:26):
Yeah, and there's very few reviews I do on foods
that I wouldn't find a better option, But with two
minute noodles, I literally could not, So that's a pretty
big statement.
Speaker 2 (35:37):
So I've got a deprived child. The magi do the.
Speaker 1 (35:40):
Whole grain the whole grain varieties as well, I mean
slightly better from a.
Speaker 4 (35:44):
Fiber perspective, but slightly Yeah, of course still quite processed.
Speaker 3 (35:49):
So there's a bit of work food manufacturers could do
it improving the nutritional profiles of those that's for sual.
Speaker 1 (35:54):
Variety that rounds out another episode of the Nutrition Couch.
And if you know that your diet needs a little
bit more protein, perhaps some creatine, collagen, magnesium, or a
hand mixer. Check out our new products and range at
design Bydietitians dot com. Thank you for listening to the
podcast and we will catch you in next week's episode.
Speaker 2 (36:11):
Have a great week.
Do you have a few bad habits, or more specifically,
bad food habits. Maybe you buy snacks at the petrol station,
maybe you eat the kids lunchbox leftovers, or maybe your
wine paul is particularly large, or maybe when you go
to Bunning's on the weekend, you can't go there without
buying that delicious sausage sizzle. We all have bad food habits,
but on today's episode of The Nutrition Couch, we chat
(00:24):
the most common bad food habits and the way that
they may be holding you back from reaching your health
related goals. Hi, I'm Leanne Wood.
Speaker 2 (00:31):
And I'm Susy Burrow, and together we bring.
Speaker 1 (00:34):
You The Nutrition Couch, the weekly podcast that keeps you
up to date on everything that you need to know
in the world of nutrition as well as food habits.
We have some interesting new data on ultra process foods
and weight loss outcomes. We have a nutritious new snack
that we found in the soupermarket we know our listeners
will love, and our listener question today is all about noodles.
(00:55):
But to kick us off today, Susie, you have found
a great new study about ultra process foods. Because we've
known for some time from just a general health perspective
that ultra processed foods aren't great. They're not great for
our health, they're not great for our gut health, they're
not great for society. But this study actually looks at
the differences between weight loss outcomes, which we don't have
(01:15):
a whole lot of research in that much specific detail.
Speaker 2 (01:18):
Do we No, we don't.
Speaker 3 (01:19):
And it's really interesting because I have had recently some
I want to say fights, but some disagreements with some
food industry people about the definition of ultra processed foods
because one of my biggest concerns about the Australian food supply,
and I'm sure this is a Western global issue, is
the increasing number of ultra processed foods masquerading is being healthy.
(01:39):
And we've certainly reviewed some of them on the potty
and they're the classic high protein, low carb replacements for
our favorite processed foods pizza, burgers, chips, snack bars, protein bars,
and ultimately they are ultra processed according to definitions ranging
from containing a range of ingredients you wouldn't have in
(02:01):
a home kitchen to nutritionally being just foods you or
ingredients you wouldn't usually use or see, or I always
describe it if the ingredient list is a mile long
filled with names of things you don't recognize. So this
was a really interesting study and was just published this
week from the University College in London, so a very
reputable nutrition organization. But it was so such a good
(02:25):
study land because it really compared two very similar diets
and the only difference was that some of the foods
were ultra process and some were homemade. So for example,
one of the meals might be spaghetti bolonnaise, So in
one of the study, the spaghetti bolinnaes was homemade, so
process but not ultra process. And one was something that
(02:46):
you buy in a box, so by definition ultra process
because it includes a lot of things like flavor editions,
relatively small amounts of protein, so it's still spaghetti bolonnaise,
but an ultra process version. So the study was published
in Nature Medicine and Today, and I believe it's the
first one that did compare a similar diet of process
versus ultra process food, so fascinating. It was fifty five
(03:08):
adults split into two groups, and it was an eight
week diet, and that it was a crossover design, so
very strong. So after four weeks they swapped and went
back to their normal diet and then went to the
other one. So that's really strong dietary data comparing across
the board. And it was a diet that was encouraged
to be balanced in terms of key nutrients, the rights
amounts of fruits and vegetables. So on the surface, both
(03:30):
diets and appeared healthy. It was just the degree of processing.
Now it wasn't calorie reduced diet, it wasn't a deficit,
it wasn't aiming to specifically lose weight in individuals. It
was more comparison of just that degree of processing. And
after the eight weeks they found that both groups did
lose weight simply because nutritionally it was ticking the box
on dietary guidelines, so having you know, the ideal amount
(03:53):
of fruit and vegetables and protein and carbohydrate in the diet.
But the effect was higher on the minimally pro diet,
so double their weight loss effects. It was two percent
reduction versus just one in the ultra process food diet.
And in calorie wise, it was estimated that there was
about oh I'm just having it a look, it was
about three hundred calorie The deficit and they're saying the
(04:17):
deficit was much higher on the moderately process compared to
the ultra process, So even though it looked the same,
they were still consuming a greater number of calories from
a similar type of food. Now, certainly land the percentages
are low, So keep in mind this wasn't a weight
loss trial. This was just comparing the degree of processing.
But I just love it because it does show that
(04:37):
just because something looks healthier by being lower carb less sugar,
because you've ultra processed it to make it masquerade as healthier,
doesn't make it so. And in many cases, the original
musli bar or nutbar would be better than an ultra
process low car bar. A controlled portion of regular pizza
would be better perhaps than the ultra process version of pizza.
(04:58):
So I think we are on going to see more
of these studies because nutrition professionals have been unhappy about
this for a long time, because we know from surface
level that having a formulated fiber, for example, that often
can cause you know, it sees these products with really
high amounts of fiber, but it's a process form of
fiber is not the same as naturally occurring fiber in
(05:21):
whole grains, fruits and vegetables, But we don't necessarily have
the studies at the moment to back that up. We're
just talking about it from a processing perspective, and surely
less process is better, but now is starting to see
that ultra process foods are not as good nutritionally when
it comes to weight control or forests in general. So
I just thought it was groundbreaking. We will see more
and more of them and it certainly it just confirmsly
(05:43):
am that when you see ingredient lists that are a
mile long, doesn't make it a good choice nutritionally just
because it looks healthier.
Speaker 4 (05:50):
Absolutely, no starticians.
Speaker 1 (05:51):
We've known this for a long time, but like you said,
it's nice to have more and more research to come
and back it up. But one of the interesting lines
of that study I thought was quite fascinating that they
call it the MPF the minimally processed food That diet
created an estimated deficit calorie deficit of approximately two hundred
and ninety calories a day versus the ultra processed food
created a deficit of about one hundred and twenty calories.
(06:14):
So they weren't actually trying to or consciously eating in
a calorie deficit. These participants were just told to eat freely,
they weren't instructed to restrict at all.
Speaker 4 (06:22):
But just by eating.
Speaker 1 (06:24):
More whole foods, people naturally created their own calorie deficit
of close to three hundred calories, which is not I
would say a moderate deficit. It's more of a milder deficit,
but still not insignificant. And then the people following the
ultra processed food diet created about one hundred calorie deficit,
which is not really going to do, you know, too
much in the grand scheme of things, But again probably
(06:46):
just because, as you mentioned, Susi, they were eating more healthily,
they were achieving the right amount of fiber and fruits
and vegetables and lowering the amounts of sugars in their diets.
So I think it just goes to show like it's
not just what you eat, it's actually how pro that
diet is and the quality of the diet overall as well.
It goes a long way just eating healthy. We always
say that eating healthy isn't eating for fat loss, but
(07:09):
those two things shouldn't be in isolation. You should eat healthy,
and you if your goal is fat loss, you should
be able to eat for fat loss in a healthful
way as well, not just track all of your calories
and macros and scan all of your labels into my
fitness power, Because even though that ultra process high protein
bar with thirty grams of protein in it might hit
your calorie and macro goals, it's probably not really going
(07:29):
to tick many boxes from a health perspective. So the
nutrients matter as much as the calories and the macros do.
And this study showed that really nicely, didn't it. And
the other thing I'll bring up quickly is that the
MPF group, the minimally processed food group, actually experience a
better craving control as well, which was really really interesting.
They had a four times improvement for savory cravings and
(07:50):
to two times improvement for cravings overall, which I think
is really interesting. So if you're somebody who struggles a
lot with cravings, reducing the amount of ultra processed food
that you eat could probably go a long way in
helping to curb some of those cravings.
Speaker 3 (08:03):
Because my gut feeling part in the pun with it
is that when you consume macros and ingredients that have
been heavily processed, it affects the mouth feel and digestive process.
And from some research I did looking at the effect
of process fiber on digestive health, it did appear to
have negative effects on the microbiome when it was a
(08:23):
process form of fiber, and I think that's another level
of emerging research. So it's like you might on the
surface have a similar type of ingredient, but when it
has had those extra flavors and mulcifiers additives, it impacts
the way we digest in how we the satisfaction level
of that food. So you don't get I believe, that
mouthfeel and that wholesome taste. It just goes down a
(08:44):
lot quicker. The classic example is when you go to
McDonald's and we're talking about bad food habits, and one
of mine that I'll share is going drive through Macas
with my children after sporting late training. That has become
a very very bad habit. But you know, in all seriousness,
with all that time had, you know, drive through Macs
with the kids and they've got a happy meal. And
it's the fact that that food, whether it's nuggets or
(09:07):
a burger, is literally just you eat it in two seconds.
Speaker 2 (09:10):
There's no chew factor.
Speaker 3 (09:12):
You know, It's not like if you make a burger
patty at home with a whole grain bread roll and
you have to chew it, it literally slides down in
two or three mouthfuls. So on the surface it might
have a similar macro profile to a burger you're making
at home in some way, but you still are going
to not be satisfied from that more process variety. So
it's the mixture of all those additives to make that
(09:34):
very soft bun, the different sources, with all the flavors
through it, the meat process in a way that it's
ground down to such an extent you'd have to chew it.
It's all those factors that impact. So whilst it doesn't
look that bad on the surface, when you're having it
a lot in day to day life, you can see
the impact adding up over time and leading to over consumption.
And also nutrient availability is far less. It's not got
(09:55):
those key biologically active nutrients operating in the natural way
they were in tended as if you'd made it from
a relatively less processed form of mincemeat, for example, or
a bread roll that was more just whole meal or
whole grain. So yeah, I think watch this space, but
I love that data and is a reminder that when
you can, basically, if you're buying stuff that already made
(10:16):
the short of the ingredient list, the better and generally
where possible, make your own all right.
Speaker 1 (10:20):
Well, that brings us to our next segment, which is
bad food habits. So you've shared yours. What is my
worst bad food habit? Mine is probably still I'm a
type a perfectionist. I will be the first to admit
that type a perfectionist. Mine is probably that whole wait
till Monday or you know, sort of you know, that
weekend blow outside again on Monday, Not so much as
it's a blowout like it used to be when I
(10:41):
was a lot younger, when I had a poorer relationship
with food. But I am still very tempted to eat
very well Monday to Friday. And then if I know
I'm going out for say a party or something on
the weekend, I might skip lanch or I might, you know,
so I really have to be onto it and really thinking.
Speaker 4 (10:54):
And planning ahead.
Speaker 1 (10:55):
All That's one of my bad habits that creeps in
very very quickly. And I see that a lot with
a lot of my clients. As well as that start
again on Monday mentality where you end up over eating
all weekend and then you you know, start eating well
again come Monday because it's a fresh new week and
you're back on track. So that really does tend to
derail a lot of people when it comes to nutrition
and weight loss goals. So that's probably a big what
(11:18):
I noticed.
Speaker 3 (11:19):
What about your star your drive through Starbucks? Have it
that's evolved in recent weeks? Are you going to You're good?
Are you going to share with everyone the truth?
Speaker 1 (11:26):
Lean Well, I should because they put to drive through
Starbucks in my neighborhood, which is not a bougie neighborhood,
and when they when we learned that it was going in,
everyone was like, oh my goodness. But I will say
that my neighborhood has a lot of young families compared
to what it did so far to ten years ago,
and I think that may be one of the reasons.
But I am I have a mild Starbucks addiction at
(11:47):
the moment. I must say I'm limiting myself to one
a week at the moment.
Speaker 2 (11:49):
Why should I say.
Speaker 4 (11:50):
My favorite order at the moment?
Speaker 2 (11:51):
Be honest with the listeners.
Speaker 1 (11:53):
So it's the cinnamon douche lache, so I get it hot, Susie,
I get no whip. I don't understand the whip thing.
I think it's an I don't get it. I'm always like,
no whip, half syrup. I get mine own soy milk
because I'm a regular soy milk drinker, and I get
it hot, and I get yeah, half syrup, and I
get a I don't know the sizing. They do the ounces,
like the medium size, so that's my favorite.
Speaker 3 (12:15):
She gets second year when it's Thanksgiving season, I will
share she likes the pumpkin spice. She's very big into that.
But actually, there are more and more Starbucks around. And
what a little trick I'll say, is something that they do.
Do you write they do the whips, but also with
the syrups, I'll always just say one pump because their
natural syrup is three pumps, which is like literally pure sugar.
(12:38):
So if you do enjoy a cheeky Starbucks, it's, you know,
definitely better than many options out there. Definitely be preferable
to iced teas or the yogurt with all the lollies
in them that everyone's having. So a simple trick is
to us and for just one pump, and that will
significantly reduce the amount of sugar. And they absolutely do it.
I've always asked for that. If I get a mocker,
I'll get just one pump and it just takes the
(13:00):
joff the sweetness without adding sugar. But yeah, it's a
very easy way in Starbucks to cut back on the
extra calories from the sugary syrups they put through things.
Speaker 1 (13:08):
Yeah, and a very good, not good habit, but a
very easy habit for tired parents to get into because
it's the only one with the drive through in my area.
So if the kids fall asleep in the car and
I need twenty thirty minutes to kill one day's sleep,
you better believe I'm going through Starbucks drive through. So
that's one of my bad habits as well. What are
some of the other ones I see regularly with my client?
Speaker 3 (13:26):
I see the kids one eating the kids snacks, and
I do this the lunch boxes. So your kids are little,
but when they come home from school, you spend all
this time packing these amazing lunches with all these little snacks,
you know, a few prepzels here, a bit of cucumber there,
Like you make it all beautiful, and then you come
home they haven't touched it, and you're like, oh, that's
a waste of a few grapes there. And that is
a really difficult habit to break because it is that
(13:49):
time of day where you're tired and hungry. You don't
want to waste really good quality food. So I try
and give it to the kids again to eat. They
often just reject it now because they're almost ten. But
you got to try and just check it out or
put it because you end up just eating a whole
dinner before dinner. That is a very common one I
see across the board with my women. And the other
one I see is eating two dinners because they'll cook
for the kids and they'll have more child friendly so
(14:11):
they'll have like a shitzel and some cut up veggies early,
like five o'clock, and then the husband or the partner
comes home at seven or eight and then eat again.
So the two dinner is another really tricky one for
hungry women in the night.
Speaker 2 (14:22):
So I see that quite often too.
Speaker 4 (14:24):
Yeah.
Speaker 1 (14:25):
A big one I see is the I deserve a
treatmental yesh And we've all been there.
Speaker 4 (14:30):
We have all been there, and.
Speaker 1 (14:31):
I get it. Some days you genuinely just deserve a treat.
Speaker 4 (14:34):
I get it.
Speaker 1 (14:34):
But it can't be every day, and it can't be
every occasion. So when you're stressed, you're using food as
a reward, when you had a great achievement, when you're commiserating,
when you're just using food to get through the day,
when you're bored. So just using your emotions because you
deserve a treat. That's a really big one. And another
one you'll love this one, Susie, is the just in
case snacks. And I always say, I remember, I'm not
(14:57):
a physio. I'm not giving medical advice, but my woman's
tells physio. When I postparton with both my girls always
said to me, don't we're talking about like pelvic floor,
and she's like, don't just do it just in case?
We right, She's like, it's bad for a public floor,
don't we just in case? Just wait till we have
to go. And so I always remember her saying. That's
why I always say that to my clients. I give
them that example, and I say, don't just pack the
just in case snacks, you know, don't just buy the
(15:18):
just in case snacks. Don't pick up the chocolate and
the biscuits and the things for the visitors just in case,
because ultimately you probably end up eating them yourself. If
a visitor comes over, you can make them a cup
of tea and coffee. You don't have to have the
biscuits and the chocolates and the cakes. They're just in
case somebody pops over for the weekend, because the reality
is that you will probably end up eating them and
(15:39):
most of them yourself. Or don't just pack the just
in case snacks. If you know you're going out somewhere
and it could probably be a long time that you're
heading up to the hairdresser, or you're going to an
appointment that tends to run over, pack a snack. You
don't need to pack some snacks with an S on
the end just because you're.
Speaker 4 (15:56):
Heading out for a couple of hours.
Speaker 1 (15:57):
I think sometimes a little hunger is a good thing
from a metabog perspective. I'm not saying we have to starve,
but actually allowing yourself to get hungry between meals is
something that I see a lot of clients fearing like
they take snacks just in case they get hungry, because
hunger is the worst thing in the world, and oh
my goodness, you know, forbid we get hungry at all.
It's not a bad thing if you're feeling hungry between meals.
(16:18):
I'm not saying go seven and a half hours without food.
That's not what I'm saying. But if you can't last
three to four hours between a meal, you're not building
and balancing your meals properly. So I would really urge
you to build and balance proper meals instead of just
taking just in case snacks just because you're popping out
for just an hour or just because you're heading into
a work meeting. You take your snacks into the work
(16:38):
meeting just in case you get hungry, When the reality is,
at the minute that meeting's finished, you can probably just
have your lunch, whereas most people have the breakfast, taking
snacks into a work meeting just in case end up
overeating in that work meeting, not hungry for lunch, but
then eat the lunch just because it's lunchtime. So that's
where we see a lot of that over consumption going
in because we're fearful of being hungry. But the reality
(17:00):
is that we're rarely really hungry between meals because we're
snacking all day long.
Speaker 3 (17:04):
Yeah, I've got another couple. One I see all the time.
But sinking back to food diaries, I'm checking is eating
like office treats in meetings. So I've got a lot
of women at the moment who are working big jobs,
so they're in offices and meetings off and back to back,
and so they'll have multiple cups of tea and coffee
in line with what everyone else is doing. And then
inevitably they'll be like some lollies or things on the
(17:27):
table and they'll just have a few of those here
and there. Now, if it was sort of once or
twice a year at a conference, but this is happening
multiple times a week. So I think that snacking on
incidentals in a work environment. And my message is always
you're at work, keep you nutrition goals front of mind,
because we can't go out and enjoy amazing things on
the weekend if we're constantly eating little sugar bombs through
(17:49):
the day and even breaking the fast with tea and coffee.
So having that firm rule of just black tea coffee
in between and waiting until the next meal. But probably
the other one, and I don't know if it's a
habit as such, but I think it will with the listeners.
Is being really good nutritionally in the week with structure,
and then getting to Friday night Saturday with no structure
whatsoever and just spending literally the entire day eating, So
(18:11):
getting up and having coffee, then going to the kids
sport and grabbing a bunning sausage sizzle because you're hungry,
or a bacon negro at the football, and then not
having had a proper breakfast, so then an hour or
two later grabbing sushi out with the kids, then being
a platter in the afternoon, like this constant.
Speaker 2 (18:27):
Graze across the entire weekend.
Speaker 3 (18:30):
So I think a really good thing to do is
one do a little bit of planning, but also stick
to set meals and think, right, do I need to
take something to the sport or where am I going
to actually have breakfast? Or do I need to then
stop and go and have brunch somewhere, like actually just
mapping it out in your head. Otherwise you get to
Sunday night and feel disgusting because you haven't eaten proper meals,
but you've had a shit ton of calories all weekend
(18:51):
and you've undone all your nutrition goals of the week
because you didn't have structure or have time to plan
it out. And I think I spoke about this a
couple of weeks ago with busy women planning out the
weekend even slightly to know where you will have sort
of a couple.
Speaker 2 (19:03):
Of set meals. But that's really really important.
Speaker 3 (19:05):
Otherwise it just becomes a graze fest and then you
end up over eating all afternoon because you haven't had
a proper meal.
Speaker 2 (19:11):
There's more, oh, I know, snacking after dinner. That's the
big one.
Speaker 3 (19:15):
So everyone, like you said, rewards themselves, so they have
their dinner and then come eight nine o'clock, outcome the
chocolates or the biscuits or a packet of chips, or
the partners got a block of chocolate. So I in
my experience, you're much better to factor in one thing
that you have that you enjoy and then have an
eating cut off time, Like once it gets to eight o'clock,
it's too late because you have you know, I'll have
(19:38):
one twelve here, then another one and then something else,
and it just is a bad habit. So I had
a client actually who only ate sweet stuff with a
cup of tea so she would have a tea and
then want to have sweet food with it. So I said,
just get rid of the tea, and she was horrified.
But without the tea, without the tea, sho eat. So
it's that association as well. And it might be your
(19:59):
association with flicks or the remote and then all of
a sudden you go out to dinner and you notice
you don't do it. So breaking that habit if it's detrimental,
like if you're sitting down to a rest hot chocolate
LeAnn and a single limp ball, probably not a problem.
But if you're downing half a packet of chocolate biscuits
or multiple snacks like a yogurt, then a spoon of
natella and then something else, like you're having three four
(20:19):
hundred calories, and that is a bad habit at nighttime.
Speaker 1 (20:23):
And probably the last one which happens to the best
of us, And it happened to me the other day
without even kind of realizing, just got caught up, just
got busy, skipping meals and then over compensating later, like
a lot of my clients will intentionally skip meals if
they know they're going out for a bigger, same meal
later that day. But sometimes they unintentionally do it as well.
The work meeting run's really late just for whatever reason,
(20:43):
they didn't get time to have their lunch, or they
ran out of the house and they forgot their breakfast.
So sometimes it's intentional, sometimes it's not. But basically what
happens is that you psychologically give yourself permission to over
eat later. It's like, I didn't have lunch, so I
can absolutely have some dessert. I can have a bigger
portion at dinner, I can have extra snacks, I can
have some dessert. But what ends up happening is that
(21:06):
you end up overcompensating in most cases because you end
up being starving. And so it's like nothing really touches
the science, and you have this enormous dinner, you have
some extra snacks, then you have some dessert afterwards.
Speaker 4 (21:17):
You've had a huge calorie load at.
Speaker 1 (21:19):
Dinner, and then it affects the nighttime sleep as well,
because your body's trying to do all this digestion of
all this food and it's kind of impacting that sleep
as well. So skipping meals, I often find in my experience,
leads to overcompensating later. So I'm not a fan of
skipping meals. Of course it happens unintentionally sometimes, but a
lot of times my clients reach out, they're like, oh
my goodness, I couldn't get out of that meeting. It
(21:39):
was three point thirty. What do I do each lunch?
They're like, oh, but I'm going to have dinner, and
like as soon as I get home each lunch. Like,
you just can't get into the habit of regularly skipping
meals because it does tend to backfire later on and
you end up eating way more calories in terms of
the snacks than you would have done it a well
balanced meal, and you end up playing catch up with
your hunger all night long and never really seem to
be able to get on top of it. So I've
(22:01):
never really been a fan of skipping meals intentionally or not.
Speaker 4 (22:04):
Well.
Speaker 3 (22:04):
I think it's a timing thing as well for women.
So if you've had lunch at twelve or one, you
can't be expected to go to six or seven with
not eating.
Speaker 2 (22:11):
It's too long.
Speaker 3 (22:12):
So what happens is very similar to how you described.
Everyone gets to five o'clock, walks in the door, starving
rice crackers, dip and then eat three four hundred calories
plus dinner. So you've either got to decide to have
your dinner early or be really strict and not do
the snacking, but or factory in a substantial top up
at three four o'clock, even if you don't really feel
like it. You better to have the protein yogurt. You
(22:35):
better to have some crackers with tuna or cottage cheese
on top, because then you won't have that drop in
sugar that comes at five six o'clock and be a
lot less tempted with the kids foods, etc. So you
can either then have some cut up veggies ready to
go or a soup when you walk in the door,
or just eat if you can, even if it means
not eating with the kids, which isn't ideal, but I've
got clients now eating at eight nine o'clock at night.
(22:56):
It's a problem with fat lost goals. So you've kind
of got to make a decision sometimes what's best for
you and your body. And if you know you end
up binging and overeating, you will be definitely better to
have something earlier and early dinner or preemptive snack to
avoid overeating later. Speaking of snacks, Land there's a lot
of protein dips emerging in the supermarket, but I don't
(23:17):
love them because what I'm noticing with the protein dips
and they've got a lot of those like dome style snacks.
Speaker 2 (23:24):
Have you seen them? You know the ones we're talking
about with.
Speaker 3 (23:26):
Like the lids on them. Yeah, yeah, have you checked out?
They've got like three hundred calories. They're like a meal
mini meal, well still a lot like with and I'm like, oh,
that's a lot of calories for homus.
Speaker 2 (23:38):
So I haven't been a fan.
Speaker 3 (23:39):
But I stumbled across a new one yesterday when I
was in Coals, and I quite like it.
Speaker 2 (23:42):
I haven't showed it to yet. I'll see what you think.
Speaker 3 (23:44):
So Umi's, which is one of the big dip companies
out there, has got this new range.
Speaker 2 (23:49):
I found them in Coals. Yumis dips and crackers.
Speaker 3 (23:52):
And there's a beetroot one, there's a I think sun
dried tomato one, and I've picked up the guacamole one
and I didn't mind it at all. Yeah, So I
think I'll have a look at the price in a second,
but I think it's about three three fifty And when
I have a look at the ingredients. It's eighty five
percent dip and fifty percent of its avocado, which is
not insignificant, along with potato, canola oil, spring onion, green
(24:14):
capstick and red onion, kilopino, a little bit of pot
of salt in their sugar, eggs, salt, garlic, food acids,
but in relatively small amount, so it's not a completely
clean ingredient list, but it's pretty clean in the general.
It's mainly just avocado, potato and a bit of oil,
and fifty percent whole grain rice crackers, which is really
nice because a lot of those sort of snack tuna
(24:35):
cracker packs always white crackers or rice crackers, and these
are whole grain rice crackers, which is good. It's got
some confile linseed ches seed through it. So this one
I picked particularly because I thought the calories looked good.
It was one hundred and fifty four cow one point
six grams of protein, so not a high protein snack,
but a good fat snack. So it's nine point seven
(24:55):
grams of fat total and only one point four saturated
because it is based on avocado, fifteen grams of car
which I thought was good, and two ninety three of
sodium which is pretty good as well.
Speaker 2 (25:06):
So I thought I quite like these.
Speaker 3 (25:08):
I think, yes, would you ideally want a bit of protein, Yes,
but I would argue that perhaps the AVO in this
space would be quite filling and as such still a
pretty good choice. Particularly sometimes I think we get sicker
having sometimes the yogurts in the afternoon and the cheese,
Like if you're used to having a snack in the afternoon,
you might be getting a little bit sick of some
of the protein options. So I thought for the calories
(25:30):
of one point fifty, it was a really nice little snack.
And there's a few different ones. There's a sweet potato one,
there's a hommus one that's got a bit more protein.
But I thought it was pretty clean. I'd be happy
for my clients to use this. If you added a
few little munchmi pieces or even some nuts to it,
you would get a little bit more protein. Or you
could do like a baby Bell cheese that would give
you another kind of hundred cow. But yeah, I thought
(25:52):
they're probably one of the best little cracker snack packs
I'd seen so far.
Speaker 2 (25:57):
I think the only thing is that they're not inexpensive.
Speaker 3 (26:00):
They like three dollars a pop for a snackers, but
I guess all food is so expensive at the moment.
But yeah, I wouldn't have an issue with my clients
using these. We're about to pop them into our product
guide that's about to be released. Yeah, two dollars eighty
calls and yeah, probably one of the best ones I've seen.
So well done to UMIs for bringing these out. I
hope they sell and keep on supermarket shelves.
Speaker 2 (26:20):
What do you think, Land, I like.
Speaker 1 (26:21):
It, And you know, when I think about the cost
of my Starbucks, this is this is significantly cheaper, So
you know, it's not in my books, it's not too
bad because it's not something that you'd be buying five
serves of to have Monday to Friday. Like, I can't
imagine that. Either it's more you're running in between kids
sporting games, or you're ducking in between a meeting or
something like. It's one of those quick, on the go
options you might have once or twice a week. I
(26:43):
very much doubt that somebody is having that regularly. If
you are, you're better off to buy the whole grain
crackers and actually buy the what's that brand of really
great pure avocado dip.
Speaker 2 (26:53):
A bela abela is it a bella?
Speaker 1 (26:55):
Yeah, it comes in the square and yeah it's all avocado,
which is great.
Speaker 4 (26:59):
But yeah, I like these.
Speaker 1 (27:00):
And as you said, some people can't eat cheese if
you're dairy free. If you're good and free, these are
a better option because they've got the rice crackers they're dairy.
Speaker 4 (27:07):
Free as well.
Speaker 1 (27:08):
And I'm surprised they haven't listed the fiber because evocado
actually has quite good fiber in it, which a lot
of people don't realize. It's got a great fat profile,
but it's also got fiber in it. And then you've
got the whole grain rice crackers as well, so I'm
surprised on the nutrition label they haven't listed any fiber content.
Speaker 4 (27:22):
But yeah, I like this. I think it's great.
Speaker 1 (27:24):
I think if you're somebody who's a little bit more active,
you do need a bit of protein. But you asked
to give the yogurts and the cheese and the dairy
based option. A couple of boiled eggs could go a
long way, or some roasted chickpeas or something, or some
roasted faber beans could also go a long way to
give you a bit more fiber and a bit of
a protein boost.
Speaker 2 (27:39):
But I like them.
Speaker 1 (27:40):
I think they look quite tasty, and I'm a big
fan of the UMIs dips over all. So yeah, I
think they're a great little on the go option as well.
Speaker 3 (27:46):
Yeah, and we'll see more and more, and I'm really
keen to see more because I think this and I've
spoken about it before, really those grab and go snacks
at the moment, there's a lot of process meat going on,
and I think this is just a whole sort of
more whole food based alternative. And I just had a
look the homus ones got about six grams of proteining it. Yes,
they're slightly hiring calories, but yeah, I think it's a
(28:07):
really good initiative. And I think supermarkets, if we can
encourage more snack providers to make these kind of healthier
options with veggie bases rather than relying on things like
processed meats, which we definitely don't need more of in
the diet. We can definitely compliment these with protein and
it gets a bit of fresh food going in. So yeah,
I really like them, And as I said, I hope
that they do well so they maintain or retain some
(28:29):
supermarket presence because.
Speaker 2 (28:30):
We never saw our Mediterranean vegetable dip again. Reallyan so sad.
Speaker 1 (28:34):
We couldn't have plugged it harder if we tried to
completely unsponsored as well, and then they just took it
off the shelves.
Speaker 3 (28:39):
And well, actually, I think Yumi's messaged me, so I
think Umi's were brought out maybe by Honors, and I
had a brand manager message me to say that they've
taken our feedback on board and they're going to look
at options.
Speaker 2 (28:51):
And we haven't heard anything yet.
Speaker 3 (28:53):
It's not Susie and Leanne's Mediterranean vegetable dip has not returned.
But you never knowly and maybe as we grow our
company will become snack food entrepreneurs as well.
Speaker 2 (29:04):
At some point, you never know, maybe.
Speaker 4 (29:05):
We'll just launch our own dip company. Stay tuned.
Speaker 1 (29:09):
Or onto my listener question of the week, we're talking
all things noodles.
Speaker 4 (29:12):
I love noodles, my kids love noodles. What are the
best types of noodles? That's a listener question.
Speaker 3 (29:17):
So actually the listener question was about two minute noodles,
but I couldn't remember if we've done it or not.
And my kids have been asking a lot about two
minute noodles, so we're gonna do I thought we could
do all noodles because there's a wide span.
Speaker 1 (29:30):
Okay, well, I was just gonna say, like thinking of
the big picture, like noodles are just a source of carbohydrate.
I think sometimes we get really bogged down about the
best type of absolutely everything. I think, use the noodle
that you like, put it with a good protein portion,
add some veggies, be wary of the sauce that you use,
and you've got a pretty balanced meal. It doesn't really
matter what type of noodle. But I do agree that
(29:50):
it's important to look at the ingredient list and if
there's any sort of additives or anything like that in them.
So probably my better everyday options I generally recommend for
my clients are any of whole meal or whole wheat
noodle because you're going to get more fiber, it'll keep
you full of longer, it's better for your gut health,
it's better for blood sugar control. I do like the
pulse based noodles. So if you can get like one
of the Etta Marmae noodles, or a Lena or a
(30:11):
chickpea type noodle or pasta, and then I'm also a
fan of the sober noodles as well, make from buckwheat,
because sometimes they've got a little bit more fiber and
protein in there as well, and sometimes more micronutrients than
just a plain wheat noodle. And then I do obviously
give a lot of my Celia clients rice noodles as well.
Speaker 4 (30:28):
They are gooden free.
Speaker 1 (30:29):
They're quite low in fiber and low in protein though,
so you have to be careful of what you pair
them with. And then I have written nood on noodles
into meal plants before, depending on what the recipe is.
Speaker 4 (30:39):
They're nice, they're soft.
Speaker 1 (30:40):
They're chewy, they're good for like little kids as well,
but again they're more that refined wheat fiber, quite low
in fiber, so I don't use them a lot. And then,
as you mentioned the two minute noodles, I don't really
ever put them in my client meal plants.
Speaker 4 (30:52):
Are they convenient, yes? Are they that nourishing not really.
Speaker 1 (30:56):
There are better types of noodles on the market, but
I don't really have a huge problem.
Speaker 4 (31:00):
If my client was like, look, I absolutely love.
Speaker 1 (31:02):
Two minute noodles or instant noodles, I'd be like, we'll
put it with some tuna, add some broccoli like adds,
some protein adds and vegetables. It's not too bad. Do
the little sachets have added MSG? Do we know MSG
drives over consumption. Yes, I would say just use a
little bit of that if you're making a bit of
a broth, or don't use any and kind of make
your own source in that. But I think as long
(31:22):
as you're pairing it with some protein and some vegetables,
to me, it's not a huge deal what type.
Speaker 4 (31:28):
Of noodle that you have. You might feel a little
bit differently.
Speaker 3 (31:31):
Susie, Well, I think that if I was being technical,
I think you would say that, say, a ho qin
noodle is a better choice than a rice space noodle
from a glycemic index load perspective. So rice space noodles
are like rice in the sets, they've got a higher
glycemic load. Now, no judgment, I love pads to you
(31:53):
as much as the rest of you listening, But if
we're being technical, say a ho kin is probably slightly better.
Speaker 2 (31:59):
Now.
Speaker 3 (32:00):
Now, two minute noodles are a problem for me because
I just reviewed them for nine honey, and they are
so full of crap. I literally could not find a
good one. I think that Sunrice have got a new
rice based option, which is whole grain, so I could
rate that slightly better, But ultimately the rest of them
(32:23):
are all very similar. It doesn't matter Aldi Coles, Woolies, imported, local,
They're all deep fried with a myriad of processed ingredients.
They offer very little nutritionally protein fiber, and that salt
sachet is just filled with crap. So my little boys
begging me to give them to him in his lunchbox
because it's a thing at the moment with all the kids,
(32:44):
they're having them as a snack, and certainly, growing up
in the eighties, a lot of kids had them, and
you said that yet you grew up with them too.
But I had to say to my little boy, look,
I can't. I can't give it to you like they're
just so crappy. So I don't use or buy them.
I understand that they're a cost of dive dinner base,
but my argument is by the time you're not using
the salt, you're doing it this way, you're not consuming
(33:06):
them how they're meant to be anyway. So I'm not
a big fan of them. I think that you know, sure,
if you do it occasionally and strip them down. But ultimately,
in their most natural form, there's no healthy version of them.
They're all pretty rubbish. The best one, slightly better is
the new sun Rice. I think it's a whole grain
rice based noodle slightly better, but I'd probably say that
(33:29):
probably people aren't buying that because it doesn't have that
same crunchy flavor that the deep fried version of a
noodle has. So to me, they're certainly an occasional food,
and I don't want to pretend I think they're healthy,
you know, in terms of regular noodles, I would say
to clients, look, if you're using them occasionally for a
noodle based dish, I don't really care what type of
noodle that you buy, as long as you just keep
the portion controlled and you block up any meal with
(33:51):
protein and veg. But yes, in those slenderer Edta marmae
noodles are literally free, so if you don't mind the taste,
they're actually like nutritionally superior to all of them. But
they're probably not a go to for a family member,
so it's a bit like rice. You don't need a
lot of them, use it occasionally, I'd say fear love
Patsy you have it once a month when you have
your tay food. But there's probably better base carbohydrates across
(34:14):
the board for beals, and I would keep it more
for that specialty Asian meal the way nature intended it,
rather than adding them into regular meals that were all consuming.
Would be my sort to take her message on it.
Speaker 1 (34:25):
Yeah, I agree with that. I don't tend to use
them as a regular like you. It's a bit more
if I'm doing an Asian sturf, right, It's not like
a regular car portion for me. But I agree those
deep fried noodle cakes there's really nothing healthy about them.
And I grew up, you know, at school and people
were always having them in the lunchbox and they just
eat them dry and crunchy and put the sashet on top.
I was probably the only kid in my grade that
never had those sort of tu minut noodles because my mum,
(34:47):
Sophie was so healthy that she'd be horrified putting that
in the lunchbox. I beg for them, she never let
me have them. I always had my whole grain wraps
with you know, chicken and salad, or I had a
bit of fried rice. I never I was the only
kid that didn't have them, so they certainly come full
circle and now kids are eating them again, and they
do them in those monster like things as well, like
they kind of marketed to kids with you know, monsters
(35:07):
on the packet. But I agree with you, let's be real,
there's nothing really nutritious about them. And yeah, I think
we need to have better choices when it comes to
well balanced diet. If it's something that's an occasional treat, sure,
but if it's something that's going in regularly to the
lunch box, I think we need to just be careful
with our kids diet because there's nothing really balanced about it.
Speaker 3 (35:26):
Yeah, and there's very few reviews I do on foods
that I wouldn't find a better option, But with two
minute noodles, I literally could not, So that's a pretty
big statement.
Speaker 2 (35:37):
So I've got a deprived child. The magi do the.
Speaker 1 (35:40):
Whole grain the whole grain varieties as well, I mean
slightly better from a.
Speaker 4 (35:44):
Fiber perspective, but slightly Yeah, of course still quite processed.
Speaker 3 (35:49):
So there's a bit of work food manufacturers could do
it improving the nutritional profiles of those that's for sual.
Speaker 1 (35:54):
Variety that rounds out another episode of the Nutrition Couch.
And if you know that your diet needs a little
bit more protein, perhaps some creatine, collagen, magnesium, or a
hand mixer. Check out our new products and range at
design Bydietitians dot com. Thank you for listening to the
podcast and we will catch you in next week's episode.
Speaker 2 (36:11):
Have a great week.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
My Favorite Murder with Karen Kilgariff and Georgia Hardstark
My Favorite Murder is a true crime comedy podcast hosted by Karen Kilgariff and Georgia Hardstark. Each week, Karen and Georgia share compelling true crimes and hometown stories from friends and listeners. Since MFM launched in January of 2016, Karen and Georgia have shared their lifelong interest in true crime and have covered stories of infamous serial killers like the Night Stalker, mysterious cold cases, captivating cults, incredible survivor stories and important events from history like the Tulsa race massacre of 1921. My Favorite Murder is part of the Exactly Right podcast network that provides a platform for bold, creative voices to bring to life provocative, entertaining and relatable stories for audiences everywhere. The Exactly Right roster of podcasts covers a variety of topics including historic true crime, comedic interviews and news, science, pop culture and more. Podcasts on the network include Buried Bones with Kate Winkler Dawson and Paul Holes, That's Messed Up: An SVU Podcast, This Podcast Will Kill You, Bananas and more.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.