July 22, 2025 • 31 mins
South Australia is rolling out a new policy banning junk food advertising on public transport — but the headlines are causing quite a bit of confusion.
Are rice cakes, soy milk, and ham sandwiches really on the banned advertising list?
In this episode of The Nutrition Couch, Leanne and Susie break down the facts behind the ad ban, explain why it’s causing so much confusion for parents, and weigh in on whether the government has taken the right approach — or missed the mark entirely.
You’ll learn:
-
What South Australia’s new ad ban really targets — and why it’s not a food ban
-
Why lunchbox staples like soy milk and ham are caught in the confusion
-
Susie’s take on processed meats — and when restrictions make sense
-
A simple Friday strategy that makes Sunday meal prep (finally) work
Also in this episode:
-
Frozen chip face-off: peri-peri vs. potato gems
-
Is farmed salmon safe? Susie shares her insider view
PLUS:
✨ We preview what’s coming next to DesignedByDietitians.com: premium collagen and magnesium blends, formulated by expert dietitians to support women’s sleep, energy, and strength.
If you’ve ever felt overwhelmed by food rules, conflicting health advice, or just want smarter strategies to make your week easier — this episode is for you.
🎧 Hit play now and feel more in control by the end of your walk.
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Planning is the key to dietary success. We know that,
and we know we should be planning more, committing to
meal prep, ordering more healthy groceries. Yet in the midst
of ultra busy schedules, things always fall apart and it
often sees a starting a new week with a takeaway
on Sunday night and fumbling through the start of the week.
So in this week's episode of The Nutrition Couch, we
(00:23):
share the easiest ways to take control of your food
week and the best news is it doesn't require you
to spend hours and hours in the kitchen meal propping.
Speaker 2 (00:32):
Hi. I'm Leanne Wood and I'm Sissy Burrow, and together.
Speaker 1 (00:35):
We bring 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
successful meal planning. One state in Australia has taken to
banning what would usually be thought of as very healthy food,
so we discussed that today. We also have a new
frozen supermarket chip to review and our listener question is
(00:57):
all about farmed fish. So to kick off today, SUSI
should rice cakes and soy milk be a band. So
it's a very controversial heading, and South Australia has taken
to banning not just that, but things like ham and salad,
sandwiches and lots of things that contain added sugar. So
(01:18):
it's a new South Australian government advertising ban and it's
had experts up and arms, hasn't it Like it's it's
really been the talk of the town this week because
people are almost scratching their heads being like, we're not
even sure what does fall under the ban and what doesn't,
because basically, if it contains any added sugar, it's band
So even if a brand has soy milk with only
(01:39):
one gram of sugar per one hundred miles, that technically
falls under the list of things that cannot be advertised.
So this is a South Australian Government implementation guideline only,
but it also includes condiments such as dips, jams, spreads,
ultra processed meat such as ham, So even things like
ham and salad sandwiches are banned. And if ham is
(02:00):
not the if ham is sort of part of an
incidental part of the advertisement. So say the advertisement is
advertising I don't know, like a kitchen table and people
are sitting at that table eating a ham sandwich. Even
if it's not the direct advertisement of the of the ad,
you still need to submit like a thing to the
departmental panel.
Speaker 3 (02:18):
To approve it.
Speaker 1 (02:19):
So it's left a lot of businesses sort of scratching
their heads. It's left a lot of nutritionus and dietitians saying,
hold on, like what's wrong with rice cakes? Or why
is SOI mill band? Because I've got really little kids.
Mine are three and two, and I must say that
milk and rice cakes are a core part of a
small child's diet. And I, for one, I'm not going
to stop giving my children rice cakes. I drink soy
(02:40):
milk myself and mea cause it mummy's milk, and occasionally
she will have some of bummy's milk, but she also
regularly has her full green milk as well. So I
think it poses an interesting discussion, and I like that
the government is trying to do more. I can see
what they're trying to do, and I think that it's good,
Like it's great that somebody's stepping up and they're doing
(03:02):
something for our nation, because if we're being honest, adults
and children across the nation are getting sicker and fatter
and unhealthier. Every single year we're having more health issues,
more health concerns. Obesity is a huge burden on the
national health system. So I like that they're stepping up
and they're doing something, but potentially they miss the mark
(03:24):
a little bit.
Speaker 4 (03:25):
What do you think, Well, I think this is the
big issue when we've got state based health services, because
in some countries it's across the country these kind of
rules and regulations. You get one random state deciding about
what kids should have. I think the first time I
saw this was in relation to them banning ham sandwiches
and in canteens, And I think that the ignoring of
(03:49):
the issues around process meat is a huge issue in
supermarket in general, because if you've noticed leanne, there's just
more and more process meat snacks available for kids and
adults being developed, marketed, and yet it's a known carcyndigen
and we should be limiting our intake of that product.
So we shouldn't certainly shouldn't be encouraging our kids to
have cabanossi snacks at school. So when it came to
(04:10):
the batting of the ham sandwich, I thought it was extreme,
but it was at least with some evidence behind it.
Because really we shouldn't be encouraging process meat, and it
is a bit of that elephant in the room that
it's on every menu, it's encouraged to be consumed, and
yet we know that it's not a food we should
be increasing our consumption of, particularly for children.
Speaker 2 (04:30):
So that was sort of where it started.
Speaker 4 (04:31):
Now, when I saw this headline, I thought it was
because of the arsenic issue in rice based product. I
didn't realize it was because of added sugar, which I
find bizarre because rice cakes in general don't have, if any,
added sugar, to the best of my knowledge, the only
ones that would are the chop coated ones.
Speaker 2 (04:49):
I think.
Speaker 1 (04:49):
I think it's did with the level of processing, though overall,
isn't it like there's a few different criterias sugar.
Speaker 4 (04:56):
So it said flavored milk, it said added sugar, and
then I thought the rice cakes must be because of
the concern around the high arsenic levels, which we've spoken
about a few weeks ago on the podcast. So it's
just random because there's so many foods that you would argue,
and this shows that there's not someone advising who's aware
of the complexity of foods just making these blanket statements
(05:17):
like ridiculous that you'd be bounding soy milk, like it's
a nutrient rich food there added sugars minimal. There's so
many worse foods for children out there. Like let's talk
about rice crackers, shall we, Like that's one of the
most refined processed foods out there. So yeah, I think
that it's concerning that big decisions are being made, i
think without someone who's advising from an informed nutrition perspective,
(05:41):
because it's just isolating one nutrient, Like even if it
is sugar, So say flavored milk, right, Okay, flavored milk
has sugar, but it's still going to be a million
times better than fruit juice. But you know, so there's
a lot of those intricacies around there. So yeah, I
think it's it's just confusing for consumers in general, and
particularly confusing for parents who are basically trying to do
(06:04):
the right thing, because let's be honestly, and if for
parents packing rice cakes, sowey milk, flavored milk.
Speaker 2 (06:10):
They're probably actually a pretty healthy lunchbox compared to that.
Speaker 4 (06:14):
Compared to you know, what I'm thinking is CC's a
whitebread sound two minute noodles, you know, My kids asked
me for two minute noodles the other day and I
just reviewed them for nine honey, and I actually said
to them, I actually cannot give them to you. They're
so crap, Like there is not a healthy two minute noodle.
They are all crap. So I think that it's really
isolating foods based on general recommendations. I agree that ham
(06:36):
shouldn't be proactively promoted because ultimately it is a documented
know in cast energen according to the World Health Organization.
So I can see how processed meat should be banned,
but I really don't agree with the others. I think
we've spoken about how you do need to be careful
with rice snacks, but in general, compared to the other
stuff that's out there, they're certainly not the worst case
things by any means. So I think it just creates
(06:58):
more confusion for parents who in many cases are just
trying to do the right thing. And yeah, certainly odd
someone's taken a harsh position against a rice cake.
Speaker 2 (07:07):
Really it's pretty basic.
Speaker 1 (07:09):
Yeah, And I think and I think a lot of
the misconception, like I always sent this this article a lot,
and the TV adverts associated with What's you Know South
Australia done. And I think people are forgetting that this
is a ban on advertisements. They're not banning or rice cakes,
they're not banning or swim, they're not banning flavored milk,
because they're just banning the advertisement of that. And I
think that it's good that the government is doing something,
(07:32):
but like I think let's been advertising. Like I was
watching the State of Origin last night, like I'm sure
you were, Susan go Queensland said in there.
Speaker 2 (07:40):
She'd been very controlled so far. Found me. I would
talk about it like, well.
Speaker 1 (07:45):
I was going to say when I was watching The Origin,
all I could do you don't even like on the
shorts of them.
Speaker 2 (07:49):
You don't even like football. She doesn't even watch the
mole normally.
Speaker 4 (07:52):
It doesn't even counter. She's just saying it because they won.
Queensland is the worst.
Speaker 2 (07:56):
Mind you.
Speaker 4 (07:57):
We've got a lot of Queensland listeners, so I have
to be respectful.
Speaker 1 (07:59):
What it was on their shorts, all I could see
was the big M of the MacDonald So we have
no problem. If you're watching the cricket, you know the
KFC promoting, like, let's do more and ban the advertisement
of junk food and fast foods to children.
Speaker 3 (08:11):
Let's leave the poor, the.
Speaker 1 (08:12):
Poor rice milks and the soy milks and the rice
crackers out of it, because there are far, far, far
worse things that children can have. And I give my
children both of them, rice crackers and soy milk, and
my children are perfectly healthy. So I think I like
that they're trying to do something, but it's confusing, it's
confusing for parents. I think let's start with a ban
on junk food overall, because I've seen, you know, children
(08:33):
as young as I don't know, five or six walking
around with full bottles of coke, full sugar coke soft drink.
You know, there's a primary school near me with a
seven eleven and I see kids in their primary school uniform,
so it must be you know, seven, eight nine years
old going into the seven eleven and getting full sugar slurpies,
like massive slurpies before school. So I think, if we're
going to do something, let's start with banning junk food
(08:54):
advertisements in terms of sporting games and that kind of thing,
and you know, maybe looking at things like slurpies over
things like soy because even if something has a little
bit of sugar in it. I'm sure that there are
far worse things out there. So I liked that they
were trying to do something. I see the good intention there,
but I think that they miss the mark a little
bit and just created more confusion and chaos for most
(09:15):
parents who are actually trying to do the right thing.
And let's be honest with those ones that probably aren't
giving their kids the most nutritious diet, they're probably not
even aware of these new guidelines anyway.
Speaker 4 (09:24):
Yeah, it's a really good point about the advertising actually,
because you're right, it isn't a band, it's the band
for advertising. But I agree with you when I see
the big bash cricket and massive advertising for fried chicken, Like,
how long is it before we've banned cigarette advertising alcohol?
I don't know where that sits. What's the two eyes
(09:45):
state of origin? So obviously not yet, but really ultra
process fast food, the giants that have their positioning and
seeing state of origins starts promoting consumption of macas.
Speaker 2 (09:53):
It is a bit dodge, isn't it.
Speaker 4 (09:55):
So it's only a matter of time really, I think
before that also gets really seriously questioned when it's to
exposure the kids. So yeah, I thought just an interesting
thing to chat about today in terms of what you're seeing.
But my take home message from that whole segment is
one New South Wales is broken hearted today. But second,
if you're going to cut anything, it's the process meets
from kids diets. I'd be really careful with, particularly the
(10:17):
snack type ones, the Cabanossi bites and all that that
they're putting into branded kids advertising. I just think is
appalling at the moment, So let's see if that gets
changed in the near future or at leanne. I've had
a breakthrough moment talking to my clients recently. So to
give you a lay of the land, that average client
I would see would be a busy working female in
(10:37):
her probably more like forties and fifties, who is juggling kids, career, family,
big jobs, even if they're not kids, pets at home,
extended family, three or four different jobs. They're absolutely exhausted,
burnt out, tired and over it. And they come to
me and they're like upset with themselves that they've gained
weight and not feeling great and not eating well and
(10:59):
just putting more and more pressure on expecting themselves to
do more and more and more and one of the
things I've said to them in recent weeks, and certainly
something that I've found has worked a lot better for me.
And this is just more of a personal anecdote, but
I hope it benefits some of our listeners too, is
that I think in an ial world we would yes,
meal prep. And I know Leanne that you are committed
(11:20):
to meal prep. You do this amazing job and put
some amazing recipes and stuff up on the weekends. But
Leanne is significantly younger than me, and I will question
that if in ten years time she's still got the
energy to meal prep. Because what I know myself having
two kids happens, or even not even if you've got kids,
which just busy lives with work, et cetera, is that
you start to get really, really tired. And what happens
(11:42):
is on the weekends, you collapse on a Friday night
after a ridiculously busy week with the children, and then
for many of us, we get up and have to
do sport all day Saturday, so you again exhausted, and
then when it comes to Sunday, the very thought Leanne
of having to go to Cole's or Woolli's and stock
up on food and prepare it for the week is
(12:03):
just too depressing and overwhelming to bear. It doesn't happen,
then we feel guilty and start the week over like
you describe with a takeaway on Sunday night and feeling
like you're just behind the eight ball all the time
and feeling defeated in life. So this is my piece
of advice for anyone listening who that resonates in the
thought of going to calls or woolli is on a
weekend makes you feel physically nauseous? Is you've got to
(12:25):
do your meal prep and planning on Friday or Saturday.
Speaker 2 (12:29):
Now, just hear me out.
Speaker 4 (12:30):
Just hear me out, because if you by the time
you get to Sunday, you are so freaking exhausted. It's
just more work for the woman. Let's be honest. There's
not that many men. I don't see David in their
meal prepping. It's the women in the kitchen, planning, preparing,
expecting to do more. Now, maybe you've got a super partner, fantastic,
good on you. Most of us don't. So my argument
(12:52):
is leanne that if you can muster the energy to
get to the supermarket on Friday or Saturday, or have
the delivery come to you where you map out the
meals and use the pre done chicken, the pre cut veggies,
the shredded pork from coals, the lean sausages, and map
(13:14):
out your meals Sunday to Wednesday, Monday to Thursday. You
will feel like a new person comes Sunday when you
don't have to go to the supermarket and expose yourself
to that hell, and you can still start the week
with your food on track. So I do this every
week on Friday, even though I don't feel like it
(13:34):
after school or worst case, Saturday morning, and I get
the food. I buy the stuff for the first three
nights of the week. I get the veggies, I get
the school stuff, and I can't tell you it's changed
my life. I feel so much better on Sunday that
I don't have to do any of that food admin
and I'm ready to go for the week ahead.
Speaker 2 (13:54):
And it will change your life.
Speaker 4 (13:55):
I'm telling you people listening, commit to the food planning
prep Friday, worst case sad day, it will change your life.
Speaker 2 (14:02):
What do you think I've had an aneurysm?
Speaker 3 (14:04):
No, No, I just thought everybody did that. That's what
I did.
Speaker 1 (14:07):
I thought, that's what everyone does, Like I just I
get my food delivered, I will say, because I can't
stand and thought like you're the Sunday, like if you
go anywhere past like ten o'clock, there's no fresh fruit
and veggies left, like you're struggling to get good quality
produce because everyone buys it all. I've made the mistake
of going, you know, two pm on a Sunday. Half
So I do my I write my meals for the
week on Thursday, like I think about what if I
(14:29):
got left over, what I want to use that, blah blah.
Speaker 3 (14:31):
So I write the food plan on Thursday.
Speaker 1 (14:33):
I do the online. I do all my online delivery.
Sometimes I get coals and walls delivered. If I've got
you know, things between, I want both and then it
does come with a risk, like your online shopping does
come with a risk. The other week, I got salmon,
I got mince, I got some I fillts, and I
got some chicken. And I think the chicken, the pork,
and the salmon all had like two to three days
between them, So I was like crap. So I had
(14:53):
to put one of them in the freezer because I
just couldn't use it. I was planning on you using
the pork on Tuesday and the salmon the Wednesday after.
So sometime they dodge and they give you dodgy use
by dates not ideal. Often the salad packs I've stopp
getting because I'm just bidding them. Because even the salad packs,
this is more in summer, Like I have get a
lot of salad packs in winter, like say the dates
of the twentieth, the salad pack will be like use
(15:14):
before the twenty fifth, by the twenty first or twenty second,
I feel like it's bad. I never feel like the
salad packs go as long as what they say they do.
Whereas if my yoga, for example, was used by the
day or two before, I still eat it a day
or two later, like it's so fine, Like if you
choose not to do that, cool. But I always find
that that most things will last a day or two
over it's use by date. If it passes a small test,
generally it's okay.
Speaker 3 (15:34):
Right.
Speaker 1 (15:35):
I don't like wasting things, But salad bags I just
find don't stretch to what they say they do.
Speaker 3 (15:39):
So I don't tend to get a lot of salad bags.
Speaker 1 (15:41):
I get a lot of frozen veggies in fresh vege
and things I know will last well, but you do
sometimes get a bit of dodge produce, and the use
by dates often sometimes aren't good. So I get things
that I know that I can freeze as well. But
then I order my groceries on a Friday. I get
it delivered generally Saturday harvest Saturday night, so I select
the like three to nine pm slot. I know that
we're generally out most Saturday mornings, and then we're generally
(16:03):
home by about three or four most most days on
a Saturday.
Speaker 3 (16:05):
Then it gets delivered on the Saturday.
Speaker 1 (16:07):
I put it all the way and then come Sunday morning,
I wake up and I do my prep because I,
like you, I would waste an hour or two at
the supermarket on Sunday and it feels way more daunting.
So I do my prep on a Sunday and I
get it done in the morning, and then I've got
the rest of the day in the afternoon free and
I can enjoy myself.
Speaker 3 (16:21):
But that's what I've always done.
Speaker 1 (16:22):
I've always got my groceries delivered for probably a good
year or two now, because it can't be bothered going
to the shops and then if there's anything that I
do need that you know was a bit short dated,
all the quality was a bit bad. The other day
I got tomatoes and I don't know, probably some sixteen
year old put them at the bottom of the bag
and they're all squashed. So I had to just quickly
nip down to the shops just near me and grab
like four tomatoes and that's all I needed. And it's
so much easier to run in quickly grab a couple
(16:43):
of one or two things that didn't quite make it
in the online delivery.
Speaker 3 (16:46):
And then come back and it's really easy.
Speaker 1 (16:48):
I was complaining a couple of months ago about the
quality of some stuff and a few people DM me
and said you can get easy refunds from coals to water.
So now if I get squashed tomatoes, I jump on,
send a photo, request a refund, and it's refunded soon.
Speaker 3 (17:00):
It's aper easy.
Speaker 1 (17:00):
So a lot of times if you can, if your
produce is a bit damaged or off or something, you
can get an easy refund. So I'm a huge fan
of the online delivery. It's really changed my life. It's
been a massive hack for me in the last year
or two but that's how I do it because I
feel like the thought of planning and then shopping and
then cooking all in one day is very, very daunting.
So I kind of thought that most people were planning
their stuff a couple of days in advance.
Speaker 4 (17:23):
Now I find people are so exhausted to come the
end of the week. You sort of limp through. Friday
might be a day you work at home or quite
a day, and then you just say like, great, I
can have wine, and then you launch into school sport
on the weekend, and then you end up getting home
at like four o'clock, and then you're exhausted on Sunday
and then you're like, oh my god, I've got no food.
So I'm telling you it will change your life. Muster
(17:44):
the energy on a Friday afternoon, duck when the way
home with the kids, make them help you with the groceries,
map out four easy meals, stack it all in the fridge.
I put a section where the kids' school stuff is
so no one eats it. I have the meals ready
to go, and it just gives you so much more
space on a Sunday, then thinking that you're actually going
to get up and want to do any of those things,
(18:04):
whether it's go to the supermarket or shop. And I
think I've shared it with a few clients and they've
been like, oh, that's a great idea, and I thought
it was time to share it with the bigger podcast audience.
And I think it's a breakthrough moment for women everywhere.
Ditch the food prep on a Sunday. People, I'm telling
you it'll change your life.
Speaker 1 (18:18):
Well, you can do it, just don't go to the
shop's end of the planning on the same day.
Speaker 4 (18:22):
Yeah, but that means then, Leanne, that you as a woman,
are doing work on a Friday and a Saturday and
a Sunday.
Speaker 2 (18:28):
It's nice to have a break from the work.
Speaker 1 (18:30):
It's not work like you got to eat. It's not
on I'm considered eating work.
Speaker 4 (18:33):
I think it's work when you're like doing it for
a lot of other people every time. Like I said, Leanne,
let me ask you this question in ten years time,
because I had all your youthful enthusiasm as well when
I was in my thirties. So let's wait till your
eches and starts to drop in your forties and see
if you're that motivated. We'll come back and revisit if
the nutrition couch is still going to But I'm telling you,
I'm speaking for forty year old women everywhere.
Speaker 2 (18:53):
We are tired.
Speaker 4 (18:53):
We don't want to do any work on a Sunday,
trust me kill all right.
Speaker 3 (18:58):
Supermarket shopping? What's that product of the Perry per chips?
Speaker 2 (19:01):
Yes, I found in your product? Do you want it?
You like chips? So I thought you can talk about this.
Speaker 3 (19:04):
Yeah, I did see these and I was going to
send them through. But then anyway, yeah, I.
Speaker 2 (19:08):
Thought that I hadn't seen them.
Speaker 4 (19:09):
I haven't seen them in supermarket actually, and he saw
them online.
Speaker 1 (19:12):
That's why I didn't send them through. I can't find
them in mine either, So I think they are very new.
They're the wool worst straight to cut Perry Perry chips.
So six hundred grand bag, which is small. It's a
smaller bag because normally the chips and the potato gems,
which I've been eating a lot of potato germs with
my kids lately, and people are like, oh my gosh,
they're these special and I'm like, no, no, no, they're just
the regular home brand potato gems. Just have a handful
the health. Yes, yes, they have a bit of vegetable.
(19:33):
Oh yes, they have a bit of salt, you won't die.
And vegetables no problems, sugary cereal delicious absolutely, and potato gems,
shall we They're just potato.
Speaker 3 (19:45):
Salt and oil.
Speaker 1 (19:45):
It's not that big a deal. People are all upper
arms about me eating potato jams. I think, calm down, people,
it's just potato, salt and oils in our product, gued
eighty eight percent potato. Actually, Leah, you're right, they're not
too bad.
Speaker 3 (19:56):
I'm telling you they're life changing.
Speaker 1 (19:58):
They're so delicious them, they're so satisfying.
Speaker 4 (20:02):
It actually quite like potatoes low and saturated fat too. Actually, yeah,
you can have some potato gems people. How many do
you tell people? They can have eight or ten? Oh,
we're quite generous. Okay, we're going to change the nature,
you know.
Speaker 1 (20:13):
If you're really going to enjoy them, I're gonna have
a few, Like two or three is nothing. Anyway, Back
to Perry Perat always branded Peatre Chips straight cut spice
blend five dollars for a six hundred gram baggy in
the obviously in the frozen food section, made in Belgium.
Speaker 3 (20:30):
So the potatoes come from Belgium.
Speaker 2 (20:31):
And your potato gems have got more potato in them.
That's this.
Speaker 3 (20:35):
Why didn't send you this?
Speaker 1 (20:36):
I'm telling you anyway, a potato fan, everyone's up in
arms about my potato gems. I'm telling you they're life changing.
Eighty three percent potato in these Belgian potatoes, modified potato starch,
five percent sunflower oil, a little bit of rice flower,
a little bit of potato starch, some salt, dextri and capsicum, chili,
garlic plowder, black pepper, onion powder, oregano. As a US clients,
(20:58):
they are regnar powder, raising agent, dextros, thickener, spice extract,
some tumeric, and some natural flavor.
Speaker 3 (21:05):
So quad it's a long and.
Speaker 1 (21:06):
Gredding list, but half of that is like seasoning, all
like perbs. Basically with eighty three percent potato, I would
imagine they've got a little hit to them, So I
wouldn't be giving these to small children like mine. Miracles,
sparkling water, bubbly water, spicy water. And she thinks that
the bluey toothpaste we get is spicy, so she would
not be down with these, considering they've got two types
of chili powder in there, So I think these are
(21:28):
more of an adult chippy range, and the nutrition information wise,
there's one hundred grams in a serving size, so there's
six serves of pack six hundred and sixty six Killer Jewels,
two point two grams of protein in a serve, five
point seven grams of fat, with a gram of that
being saturated, so low saturated fat, a gram for one
hundred grams, twenty three and a half grams of carbs,
(21:48):
one gram of sugar, two point three grams of dietary fiber,
which makes me think I was going to say, have
they left the skin on the potatoes? No, potentially not
still quite low, and two hundred milligrams of sodium, which
is quite low for you know, a package product. So
I don't mind them. I will say, I like my
potato gems. I think they're like Alite level. Well they're
eighty eight percent potato. How can we argue against that?
(22:08):
And you get a bigger bag for five bucks, like
I think you get a kilo instead of six hundred.
Speaker 4 (22:12):
I'm going to change the potato eating habits of entire
podcast listener early and just based on your gym.
Speaker 1 (22:18):
I know people are going to turn them into cheeseburger
potato gems. You just wait, my boys are going to
like those. That show might get them some now that
you've said it.
Speaker 3 (22:24):
They're delicious.
Speaker 1 (22:25):
Even my mum in law was like, is that what
you give the girls? And obviously they don't have potato
jerms for dinner. They have that with a bit of
I feel it in some broccoli or something like I
use it as a carb component to their meal that
I put a bit of protin some veggie with them.
Speaker 4 (22:36):
But well, they're less process than these, So there you go.
Who would have thought?
Speaker 3 (22:41):
I think these are not too bad.
Speaker 1 (22:42):
Like they've obviously got a bit of starches and stuff
to give them a bit of coating and to make
the spice blend stick. So I think these are fine.
But they'd kick it, you know, pack a little kick
to them with the chili powder. But I think these
are fine. Like they're just a frozen chip basically, like
is it probably healthier to make your own?
Speaker 3 (22:57):
Yes?
Speaker 1 (22:58):
But you know, like as we said that overwhelmed with
cooking meals constantly for the family, Like I buy frozen
chips all the time, Like can I cut up my
own potato?
Speaker 3 (23:06):
Yes?
Speaker 1 (23:06):
But it saves me ten fifteen minutes. And when I'm
busy on a Thursday Friday night, we use a lot
of frozen potato gms.
Speaker 4 (23:12):
I must say, do you put them in the oven?
You put potato gyms in the oven? Are the air fray?
Speaker 1 (23:18):
Kay?
Speaker 2 (23:18):
Yeah?
Speaker 3 (23:18):
Fourteen minutes in the air? Fright done?
Speaker 2 (23:21):
You go? All right?
Speaker 4 (23:22):
We love to do first, don't waste your money on
Perry Perry trips when you can get higher percentage potato
in potato gyms. There you go, groundbreaking, alright, Liam to end,
just wrap us up. We've got a listener question farm fish. Now,
this is my area. Because I'll be very transparent. I
have been the consultant dietitian at TASAU for ten years,
so I know a thing or two about farm fish
(23:43):
and it is controversial. As we've heard in recent weeks,
there's a lot of negative media attention about farm fish.
So I'm going to try and answer this as eloquently
as i can, whilst also giving people the information they
want to hear. Because I am paid by a fish company,
but that doesn't adjust my thoughts on this in terms
of my credibility as an expert. So farm fish, whether
(24:05):
it's barramundy, salmon, prawns is no different to any other
kind of animal food farming. It's not perfect, you know,
recently we've had major drama with chickens and eggs, but
we sort of don't tend to question that as much.
And one of the reasons that fish farming is subjected
to so much criticism is that it's in open water,
so people have sort of a lot more transparency over
(24:28):
it and our thoughts on that as opposed to we
don't go into a farm and see what's really happening
with the chickens or the beef for the pork.
Speaker 2 (24:34):
It's much more.
Speaker 4 (24:35):
Privatized so farming. Basically, the answer is there's nothing to
be concerned about. It's no different to any kind of
produced farming. And if you have issues with that, that's personal.
You don't have to eat it. But in terms of
nutritional quality and the standards imposed, there's no cause for concern.
(24:55):
I've been to the Tasmanian fish farms, for example. I
was very underwhelmed with how little there was to see.
Basically the fish of farm to the highest standards known.
Because it's not in anyone's interest to destroy the environment
or kill plenty of fish by any means, they're keen
for sustainable industry, and certainly salmon farming produces eighteen million
meals for Australian so it's not insignificant in terms of
(25:17):
nutritional provisions, and it's very efficient. So for example, the
fish that is farms, say tomorrow, will be in supermarkets
a day or two later, so it's very very efficient.
All aspects of the fish are used, they're fed to
the best known standards, and internationally Australian standards of farming
are the highest available. What I will say is that
(25:40):
also specifically, salmon farming in Australia occupies less than one
square kilometer of land, So whilst you would think it's
destroying huge amounts of land, it's actually less than one
square kilometer of land in total dedicated to salmon farming
in Tasmania. It's a very small area, but it's also
home to a lot of very loud activists. Now when
(26:01):
we hear the argument, oh, we should be buying wildfish,
well that is not sustainable or even practical in Australia.
So for example, if we didn't consume farm salmon, we
would be doing greater environmental damage to be fishing wild salmon,
and we actually couldn't get it here because we don't
have the environment to support it. We would have to
import it. And so the other downside is if we
(26:22):
don't consume Australian farmed produce, the reality is we would
be importing fish from overseas and that is certainly not
a better option nutritionally.
Speaker 2 (26:32):
Now, are the.
Speaker 4 (26:33):
Nutritional profile of farmed fish different to wild Yes, of
course they are because they're not in a wild environment.
But it is certainly aimed to create the most sustainable chain.
And do I have any concerns about eating farm salmon,
Absolutely not, having seen at firsthand, knowing the enormity of
the industry and how many Amiga three rich meals it provides.
And if people are not eating Australian farm fish, they're
(26:57):
eating more beef, they're eating more chicken which has a
much higher carbon footprint, or are they're eating more imported
fish which is certainly not better for us, And we
have no transparency around the standards. So I think ultimately
land when it comes to the produce, particularly fresh produce
we eat, whether it's dairy, eggs, meat, chicken, fish, it's
completely personal. If you're vegetarian. If you prefer not to
(27:18):
have those products, that's up to you. But as a
dietician who has consulted in this industry for ten years now,
being there myself seen it, understand the science, see what
goes on. I have no hesitation in eating and recommending
farmed seafood across the board when it's Australian because our
standards are extremely high. So a lot of the reported
(27:39):
information is false, is grossly inaccurate. So for example, we
don't die a fish that doesn't happen. Salmon naturally is gray,
and what happens in Atlantic salmon they eat a plant
in the natural environment that turns the flesh pink. So
what happens in Australia is they give the salmon that pigment,
not a die a pigment, because otherwise the fish would
(28:01):
be gray and I would eat it just mimicking what happens.
Speaker 2 (28:04):
In the natural environment, you know.
Speaker 4 (28:05):
So there is a lot of grace inaccuracy. So I
think it's it's like anything, it's each to their own
if you choose and believe it to be not good
for you, each to their own. But I'm saying for
you from a scientific perspective. I have no concern I've
been there, I've seen it. It feeds an enormous number
of Amiga three rich meals. Increasing our intake of imported
seafood is not good for us. And really, if you're
(28:27):
concerned about farm salmon, it would be really time to
be concerned about farm chicken, farm eggs, because I'd say
the numbers and issues are just the same, if not worse,
in those industries. It's just that we don't have the
transparency because it's not in open water, which is the
case down in Tasmania. So I'm happy to continue to
talk about it or answer questions if people have got concerns,
and I'm certainly not there to tell people what or
(28:48):
how to eat. But as a trained professional who works
in this area and has observed this industry and been there,
I'm telling you there's nothing to worry about. It's the
most efficient farming I've ever seen, the clean farming I've
ever seen. As I said, the fish that literally comes
and is grown. Remember these fish aren't wildfish. They're grown
to be farmed. They're harvested one day and they're in
(29:10):
supermarkets two days later. It's incredibly fresh, good quality Australian produce,
and certainly for the industry, keeping in mind I consult
to tass Ol. They have a huge domestic market compared
to say Huon who exports. Some of the reports are
not always relevant to those companies, so you've got to
also make sure when we see headlines actually the specifics
in terms of who is farming and has said. I
(29:31):
consult Tassel and I have no hesitation with their standards
or the quality of farm fish that goes out, and
same with whether it's.
Speaker 2 (29:38):
Farm barrel, mundy farm prawns.
Speaker 4 (29:39):
In general, Australians food standards are extremely extremely high compared
to say what the alternative is, which is what eating
Vietnam or Vietnamese fish, which we have no transparency. So yeah,
I thought it was probably time to mention it. I've
done it a long time. We're about to do some
media on it. But I'm very happy to take any
direct messages or questions any of our listeners have about it.
(30:00):
But personally I have no concern and generally I think
it's close to eighty percent probably of domestic salmon production
that you're buying will be tas Ou and I stand
by their standards fabulous.
Speaker 1 (30:11):
This definitely isn't my area, so I will not pretend
to know too much about it. I'll leave that to
you and we're going to add anything in there. But
I think it's a nice discussion to have.
Speaker 4 (30:18):
And we're always happy to I'm always happy I take questions,
so please DM me if you've got concerns or questions
or want to clarify. Very happy to get any feedback,
so I'll look for you on the DMS fabulous.
Speaker 1 (30:28):
All right, Well, that wraps up our episode and brings
us to the end of another Nutrition Couch episode, episode
three hundred and three. And as we mentioned earlier, if
your diet and needs a little bit more work in
terms of a boosting creatine, some protein and soon to
come to the range we have collagen and our triple
magnese in which we are very very excited about we
hope should be on the market around early August. Fingers crossed.
(30:50):
And that range is that designed by a dietitians dot com.
So thank you for listening, thank you for your support,
and we will catch you in next week's episode.
Speaker 2 (30:57):
Enjoy your potato gems.
Speaker 3 (30:58):
I'm telling you that's so good.
Speaker 1 (31:01):
Stand must man mostads
Planning is the key to dietary success. We know that,
and we know we should be planning more, committing to
meal prep, ordering more healthy groceries. Yet in the midst
of ultra busy schedules, things always fall apart and it
often sees a starting a new week with a takeaway
on Sunday night and fumbling through the start of the week.
So in this week's episode of The Nutrition Couch, we
(00:23):
share the easiest ways to take control of your food
week and the best news is it doesn't require you
to spend hours and hours in the kitchen meal propping.
Speaker 2 (00:32):
Hi. I'm Leanne Wood and I'm Sissy Burrow, and together.
Speaker 1 (00:35):
We bring 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
successful meal planning. One state in Australia has taken to
banning what would usually be thought of as very healthy food,
so we discussed that today. We also have a new
frozen supermarket chip to review and our listener question is
(00:57):
all about farmed fish. So to kick off today, SUSI
should rice cakes and soy milk be a band. So
it's a very controversial heading, and South Australia has taken
to banning not just that, but things like ham and salad,
sandwiches and lots of things that contain added sugar. So
(01:18):
it's a new South Australian government advertising ban and it's
had experts up and arms, hasn't it Like it's it's
really been the talk of the town this week because
people are almost scratching their heads being like, we're not
even sure what does fall under the ban and what doesn't,
because basically, if it contains any added sugar, it's band
So even if a brand has soy milk with only
(01:39):
one gram of sugar per one hundred miles, that technically
falls under the list of things that cannot be advertised.
So this is a South Australian Government implementation guideline only,
but it also includes condiments such as dips, jams, spreads,
ultra processed meat such as ham, So even things like
ham and salad sandwiches are banned. And if ham is
(02:00):
not the if ham is sort of part of an
incidental part of the advertisement. So say the advertisement is
advertising I don't know, like a kitchen table and people
are sitting at that table eating a ham sandwich. Even
if it's not the direct advertisement of the of the ad,
you still need to submit like a thing to the
departmental panel.
Speaker 3 (02:18):
To approve it.
Speaker 1 (02:19):
So it's left a lot of businesses sort of scratching
their heads. It's left a lot of nutritionus and dietitians saying,
hold on, like what's wrong with rice cakes? Or why
is SOI mill band? Because I've got really little kids.
Mine are three and two, and I must say that
milk and rice cakes are a core part of a
small child's diet. And I, for one, I'm not going
to stop giving my children rice cakes. I drink soy
(02:40):
milk myself and mea cause it mummy's milk, and occasionally
she will have some of bummy's milk, but she also
regularly has her full green milk as well. So I
think it poses an interesting discussion, and I like that
the government is trying to do more. I can see
what they're trying to do, and I think that it's good,
Like it's great that somebody's stepping up and they're doing
(03:02):
something for our nation, because if we're being honest, adults
and children across the nation are getting sicker and fatter
and unhealthier. Every single year we're having more health issues,
more health concerns. Obesity is a huge burden on the
national health system. So I like that they're stepping up
and they're doing something, but potentially they miss the mark
(03:24):
a little bit.
Speaker 4 (03:25):
What do you think, Well, I think this is the
big issue when we've got state based health services, because
in some countries it's across the country these kind of
rules and regulations. You get one random state deciding about
what kids should have. I think the first time I
saw this was in relation to them banning ham sandwiches
and in canteens, And I think that the ignoring of
(03:49):
the issues around process meat is a huge issue in
supermarket in general, because if you've noticed leanne, there's just
more and more process meat snacks available for kids and
adults being developed, marketed, and yet it's a known carcyndigen
and we should be limiting our intake of that product.
So we shouldn't certainly shouldn't be encouraging our kids to
have cabanossi snacks at school. So when it came to
(04:10):
the batting of the ham sandwich, I thought it was extreme,
but it was at least with some evidence behind it.
Because really we shouldn't be encouraging process meat, and it
is a bit of that elephant in the room that
it's on every menu, it's encouraged to be consumed, and
yet we know that it's not a food we should
be increasing our consumption of, particularly for children.
Speaker 2 (04:30):
So that was sort of where it started.
Speaker 4 (04:31):
Now, when I saw this headline, I thought it was
because of the arsenic issue in rice based product. I
didn't realize it was because of added sugar, which I
find bizarre because rice cakes in general don't have, if any,
added sugar, to the best of my knowledge, the only
ones that would are the chop coated ones.
Speaker 2 (04:49):
I think.
Speaker 1 (04:49):
I think it's did with the level of processing, though overall,
isn't it like there's a few different criterias sugar.
Speaker 4 (04:56):
So it said flavored milk, it said added sugar, and
then I thought the rice cakes must be because of
the concern around the high arsenic levels, which we've spoken
about a few weeks ago on the podcast. So it's
just random because there's so many foods that you would argue,
and this shows that there's not someone advising who's aware
of the complexity of foods just making these blanket statements
(05:17):
like ridiculous that you'd be bounding soy milk, like it's
a nutrient rich food there added sugars minimal. There's so
many worse foods for children out there. Like let's talk
about rice crackers, shall we, Like that's one of the
most refined processed foods out there. So yeah, I think
that it's concerning that big decisions are being made, i
think without someone who's advising from an informed nutrition perspective,
(05:41):
because it's just isolating one nutrient, Like even if it
is sugar, So say flavored milk, right, Okay, flavored milk
has sugar, but it's still going to be a million
times better than fruit juice. But you know, so there's
a lot of those intricacies around there. So yeah, I
think it's it's just confusing for consumers in general, and
particularly confusing for parents who are basically trying to do
(06:04):
the right thing, because let's be honestly, and if for
parents packing rice cakes, sowey milk, flavored milk.
Speaker 2 (06:10):
They're probably actually a pretty healthy lunchbox compared to that.
Speaker 4 (06:14):
Compared to you know, what I'm thinking is CC's a
whitebread sound two minute noodles, you know, My kids asked
me for two minute noodles the other day and I
just reviewed them for nine honey, and I actually said
to them, I actually cannot give them to you. They're
so crap, Like there is not a healthy two minute noodle.
They are all crap. So I think that it's really
isolating foods based on general recommendations. I agree that ham
(06:36):
shouldn't be proactively promoted because ultimately it is a documented
know in cast energen according to the World Health Organization.
So I can see how processed meat should be banned,
but I really don't agree with the others. I think
we've spoken about how you do need to be careful
with rice snacks, but in general, compared to the other
stuff that's out there, they're certainly not the worst case
things by any means. So I think it just creates
(06:58):
more confusion for parents who in many cases are just
trying to do the right thing. And yeah, certainly odd
someone's taken a harsh position against a rice cake.
Speaker 2 (07:07):
Really it's pretty basic.
Speaker 1 (07:09):
Yeah, And I think and I think a lot of
the misconception, like I always sent this this article a lot,
and the TV adverts associated with What's you Know South
Australia done. And I think people are forgetting that this
is a ban on advertisements. They're not banning or rice cakes,
they're not banning or swim, they're not banning flavored milk,
because they're just banning the advertisement of that. And I
think that it's good that the government is doing something,
(07:32):
but like I think let's been advertising. Like I was
watching the State of Origin last night, like I'm sure
you were, Susan go Queensland said in there.
Speaker 2 (07:40):
She'd been very controlled so far. Found me. I would
talk about it like, well.
Speaker 1 (07:45):
I was going to say when I was watching The Origin,
all I could do you don't even like on the
shorts of them.
Speaker 2 (07:49):
You don't even like football. She doesn't even watch the
mole normally.
Speaker 4 (07:52):
It doesn't even counter. She's just saying it because they won.
Queensland is the worst.
Speaker 2 (07:56):
Mind you.
Speaker 4 (07:57):
We've got a lot of Queensland listeners, so I have
to be respectful.
Speaker 1 (07:59):
What it was on their shorts, all I could see
was the big M of the MacDonald So we have
no problem. If you're watching the cricket, you know the
KFC promoting, like, let's do more and ban the advertisement
of junk food and fast foods to children.
Speaker 3 (08:11):
Let's leave the poor, the.
Speaker 1 (08:12):
Poor rice milks and the soy milks and the rice
crackers out of it, because there are far, far, far
worse things that children can have. And I give my
children both of them, rice crackers and soy milk, and
my children are perfectly healthy. So I think I like
that they're trying to do something, but it's confusing, it's
confusing for parents. I think let's start with a ban
on junk food overall, because I've seen, you know, children
(08:33):
as young as I don't know, five or six walking
around with full bottles of coke, full sugar coke soft drink.
You know, there's a primary school near me with a
seven eleven and I see kids in their primary school uniform,
so it must be you know, seven, eight nine years
old going into the seven eleven and getting full sugar slurpies,
like massive slurpies before school. So I think, if we're
going to do something, let's start with banning junk food
(08:54):
advertisements in terms of sporting games and that kind of thing,
and you know, maybe looking at things like slurpies over
things like soy because even if something has a little
bit of sugar in it. I'm sure that there are
far worse things out there. So I liked that they
were trying to do something. I see the good intention there,
but I think that they miss the mark a little
bit and just created more confusion and chaos for most
(09:15):
parents who are actually trying to do the right thing.
And let's be honest with those ones that probably aren't
giving their kids the most nutritious diet, they're probably not
even aware of these new guidelines anyway.
Speaker 4 (09:24):
Yeah, it's a really good point about the advertising actually,
because you're right, it isn't a band, it's the band
for advertising. But I agree with you when I see
the big bash cricket and massive advertising for fried chicken, Like,
how long is it before we've banned cigarette advertising alcohol?
I don't know where that sits. What's the two eyes
(09:45):
state of origin? So obviously not yet, but really ultra
process fast food, the giants that have their positioning and
seeing state of origins starts promoting consumption of macas.
Speaker 2 (09:53):
It is a bit dodge, isn't it.
Speaker 4 (09:55):
So it's only a matter of time really, I think
before that also gets really seriously questioned when it's to
exposure the kids. So yeah, I thought just an interesting
thing to chat about today in terms of what you're seeing.
But my take home message from that whole segment is
one New South Wales is broken hearted today. But second,
if you're going to cut anything, it's the process meets
from kids diets. I'd be really careful with, particularly the
(10:17):
snack type ones, the Cabanossi bites and all that that
they're putting into branded kids advertising. I just think is
appalling at the moment, So let's see if that gets
changed in the near future or at leanne. I've had
a breakthrough moment talking to my clients recently. So to
give you a lay of the land, that average client
I would see would be a busy working female in
(10:37):
her probably more like forties and fifties, who is juggling kids, career, family,
big jobs, even if they're not kids, pets at home,
extended family, three or four different jobs. They're absolutely exhausted,
burnt out, tired and over it. And they come to
me and they're like upset with themselves that they've gained
weight and not feeling great and not eating well and
(10:59):
just putting more and more pressure on expecting themselves to
do more and more and more and one of the
things I've said to them in recent weeks, and certainly
something that I've found has worked a lot better for me.
And this is just more of a personal anecdote, but
I hope it benefits some of our listeners too, is
that I think in an ial world we would yes,
meal prep. And I know Leanne that you are committed
(11:20):
to meal prep. You do this amazing job and put
some amazing recipes and stuff up on the weekends. But
Leanne is significantly younger than me, and I will question
that if in ten years time she's still got the
energy to meal prep. Because what I know myself having
two kids happens, or even not even if you've got kids,
which just busy lives with work, et cetera, is that
you start to get really, really tired. And what happens
(11:42):
is on the weekends, you collapse on a Friday night
after a ridiculously busy week with the children, and then
for many of us, we get up and have to
do sport all day Saturday, so you again exhausted, and
then when it comes to Sunday, the very thought Leanne
of having to go to Cole's or Woolli's and stock
up on food and prepare it for the week is
(12:03):
just too depressing and overwhelming to bear. It doesn't happen,
then we feel guilty and start the week over like
you describe with a takeaway on Sunday night and feeling
like you're just behind the eight ball all the time
and feeling defeated in life. So this is my piece
of advice for anyone listening who that resonates in the
thought of going to calls or woolli is on a
weekend makes you feel physically nauseous? Is you've got to
(12:25):
do your meal prep and planning on Friday or Saturday.
Speaker 2 (12:29):
Now, just hear me out.
Speaker 4 (12:30):
Just hear me out, because if you by the time
you get to Sunday, you are so freaking exhausted. It's
just more work for the woman. Let's be honest. There's
not that many men. I don't see David in their
meal prepping. It's the women in the kitchen, planning, preparing,
expecting to do more. Now, maybe you've got a super partner, fantastic,
good on you. Most of us don't. So my argument
(12:52):
is leanne that if you can muster the energy to
get to the supermarket on Friday or Saturday, or have
the delivery come to you where you map out the
meals and use the pre done chicken, the pre cut veggies,
the shredded pork from coals, the lean sausages, and map
(13:14):
out your meals Sunday to Wednesday, Monday to Thursday. You
will feel like a new person comes Sunday when you
don't have to go to the supermarket and expose yourself
to that hell, and you can still start the week
with your food on track. So I do this every
week on Friday, even though I don't feel like it
(13:34):
after school or worst case, Saturday morning, and I get
the food. I buy the stuff for the first three
nights of the week. I get the veggies, I get
the school stuff, and I can't tell you it's changed
my life. I feel so much better on Sunday that
I don't have to do any of that food admin
and I'm ready to go for the week ahead.
Speaker 2 (13:54):
And it will change your life.
Speaker 4 (13:55):
I'm telling you people listening, commit to the food planning
prep Friday, worst case sad day, it will change your life.
Speaker 2 (14:02):
What do you think I've had an aneurysm?
Speaker 3 (14:04):
No, No, I just thought everybody did that. That's what
I did.
Speaker 1 (14:07):
I thought, that's what everyone does, Like I just I
get my food delivered, I will say, because I can't
stand and thought like you're the Sunday, like if you
go anywhere past like ten o'clock, there's no fresh fruit
and veggies left, like you're struggling to get good quality
produce because everyone buys it all. I've made the mistake
of going, you know, two pm on a Sunday. Half
So I do my I write my meals for the
week on Thursday, like I think about what if I
(14:29):
got left over, what I want to use that, blah blah.
Speaker 3 (14:31):
So I write the food plan on Thursday.
Speaker 1 (14:33):
I do the online. I do all my online delivery.
Sometimes I get coals and walls delivered. If I've got
you know, things between, I want both and then it
does come with a risk, like your online shopping does
come with a risk. The other week, I got salmon,
I got mince, I got some I fillts, and I
got some chicken. And I think the chicken, the pork,
and the salmon all had like two to three days
between them, So I was like crap. So I had
(14:53):
to put one of them in the freezer because I
just couldn't use it. I was planning on you using
the pork on Tuesday and the salmon the Wednesday after.
So sometime they dodge and they give you dodgy use
by dates not ideal. Often the salad packs I've stopp
getting because I'm just bidding them. Because even the salad packs,
this is more in summer, Like I have get a
lot of salad packs in winter, like say the dates
of the twentieth, the salad pack will be like use
(15:14):
before the twenty fifth, by the twenty first or twenty second,
I feel like it's bad. I never feel like the
salad packs go as long as what they say they do.
Whereas if my yoga, for example, was used by the
day or two before, I still eat it a day
or two later, like it's so fine, Like if you
choose not to do that, cool. But I always find
that that most things will last a day or two
over it's use by date. If it passes a small test,
generally it's okay.
Speaker 3 (15:34):
Right.
Speaker 1 (15:35):
I don't like wasting things, But salad bags I just
find don't stretch to what they say they do.
Speaker 3 (15:39):
So I don't tend to get a lot of salad bags.
Speaker 1 (15:41):
I get a lot of frozen veggies in fresh vege
and things I know will last well, but you do
sometimes get a bit of dodge produce, and the use
by dates often sometimes aren't good. So I get things
that I know that I can freeze as well. But
then I order my groceries on a Friday. I get
it delivered generally Saturday harvest Saturday night, so I select
the like three to nine pm slot. I know that
we're generally out most Saturday mornings, and then we're generally
(16:03):
home by about three or four most most days on
a Saturday.
Speaker 3 (16:05):
Then it gets delivered on the Saturday.
Speaker 1 (16:07):
I put it all the way and then come Sunday morning,
I wake up and I do my prep because I,
like you, I would waste an hour or two at
the supermarket on Sunday and it feels way more daunting.
So I do my prep on a Sunday and I
get it done in the morning, and then I've got
the rest of the day in the afternoon free and
I can enjoy myself.
Speaker 3 (16:21):
But that's what I've always done.
Speaker 1 (16:22):
I've always got my groceries delivered for probably a good
year or two now, because it can't be bothered going
to the shops and then if there's anything that I
do need that you know was a bit short dated,
all the quality was a bit bad. The other day
I got tomatoes and I don't know, probably some sixteen
year old put them at the bottom of the bag
and they're all squashed. So I had to just quickly
nip down to the shops just near me and grab
like four tomatoes and that's all I needed. And it's
so much easier to run in quickly grab a couple
(16:43):
of one or two things that didn't quite make it
in the online delivery.
Speaker 3 (16:46):
And then come back and it's really easy.
Speaker 1 (16:48):
I was complaining a couple of months ago about the
quality of some stuff and a few people DM me
and said you can get easy refunds from coals to water.
So now if I get squashed tomatoes, I jump on,
send a photo, request a refund, and it's refunded soon.
Speaker 3 (17:00):
It's aper easy.
Speaker 1 (17:00):
So a lot of times if you can, if your
produce is a bit damaged or off or something, you
can get an easy refund. So I'm a huge fan
of the online delivery. It's really changed my life. It's
been a massive hack for me in the last year
or two but that's how I do it because I
feel like the thought of planning and then shopping and
then cooking all in one day is very, very daunting.
So I kind of thought that most people were planning
their stuff a couple of days in advance.
Speaker 4 (17:23):
Now I find people are so exhausted to come the
end of the week. You sort of limp through. Friday
might be a day you work at home or quite
a day, and then you just say like, great, I
can have wine, and then you launch into school sport
on the weekend, and then you end up getting home
at like four o'clock, and then you're exhausted on Sunday
and then you're like, oh my god, I've got no food.
So I'm telling you it will change your life. Muster
(17:44):
the energy on a Friday afternoon, duck when the way
home with the kids, make them help you with the groceries,
map out four easy meals, stack it all in the fridge.
I put a section where the kids' school stuff is
so no one eats it. I have the meals ready
to go, and it just gives you so much more
space on a Sunday, then thinking that you're actually going
to get up and want to do any of those things,
(18:04):
whether it's go to the supermarket or shop. And I
think I've shared it with a few clients and they've
been like, oh, that's a great idea, and I thought
it was time to share it with the bigger podcast audience.
And I think it's a breakthrough moment for women everywhere.
Ditch the food prep on a Sunday. People, I'm telling
you it'll change your life.
Speaker 1 (18:18):
Well, you can do it, just don't go to the
shop's end of the planning on the same day.
Speaker 4 (18:22):
Yeah, but that means then, Leanne, that you as a woman,
are doing work on a Friday and a Saturday and
a Sunday.
Speaker 2 (18:28):
It's nice to have a break from the work.
Speaker 1 (18:30):
It's not work like you got to eat. It's not
on I'm considered eating work.
Speaker 4 (18:33):
I think it's work when you're like doing it for
a lot of other people every time. Like I said, Leanne,
let me ask you this question in ten years time,
because I had all your youthful enthusiasm as well when
I was in my thirties. So let's wait till your
eches and starts to drop in your forties and see
if you're that motivated. We'll come back and revisit if
the nutrition couch is still going to But I'm telling you,
I'm speaking for forty year old women everywhere.
Speaker 2 (18:53):
We are tired.
Speaker 4 (18:53):
We don't want to do any work on a Sunday,
trust me kill all right.
Speaker 3 (18:58):
Supermarket shopping? What's that product of the Perry per chips?
Speaker 2 (19:01):
Yes, I found in your product? Do you want it?
You like chips? So I thought you can talk about this.
Speaker 3 (19:04):
Yeah, I did see these and I was going to
send them through. But then anyway, yeah, I.
Speaker 2 (19:08):
Thought that I hadn't seen them.
Speaker 4 (19:09):
I haven't seen them in supermarket actually, and he saw
them online.
Speaker 1 (19:12):
That's why I didn't send them through. I can't find
them in mine either, So I think they are very new.
They're the wool worst straight to cut Perry Perry chips.
So six hundred grand bag, which is small. It's a
smaller bag because normally the chips and the potato gems,
which I've been eating a lot of potato germs with
my kids lately, and people are like, oh my gosh,
they're these special and I'm like, no, no, no, they're just
the regular home brand potato gems. Just have a handful
the health. Yes, yes, they have a bit of vegetable.
(19:33):
Oh yes, they have a bit of salt, you won't die.
And vegetables no problems, sugary cereal delicious absolutely, and potato gems,
shall we They're just potato.
Speaker 3 (19:45):
Salt and oil.
Speaker 1 (19:45):
It's not that big a deal. People are all upper
arms about me eating potato jams. I think, calm down, people,
it's just potato, salt and oils in our product, gued
eighty eight percent potato. Actually, Leah, you're right, they're not
too bad.
Speaker 3 (19:56):
I'm telling you they're life changing.
Speaker 1 (19:58):
They're so delicious them, they're so satisfying.
Speaker 4 (20:02):
It actually quite like potatoes low and saturated fat too. Actually, yeah,
you can have some potato gems people. How many do
you tell people? They can have eight or ten? Oh,
we're quite generous. Okay, we're going to change the nature,
you know.
Speaker 1 (20:13):
If you're really going to enjoy them, I're gonna have
a few, Like two or three is nothing. Anyway, Back
to Perry Perat always branded Peatre Chips straight cut spice
blend five dollars for a six hundred gram baggy in
the obviously in the frozen food section, made in Belgium.
Speaker 3 (20:30):
So the potatoes come from Belgium.
Speaker 2 (20:31):
And your potato gems have got more potato in them.
That's this.
Speaker 3 (20:35):
Why didn't send you this?
Speaker 1 (20:36):
I'm telling you anyway, a potato fan, everyone's up in
arms about my potato gems. I'm telling you they're life changing.
Eighty three percent potato in these Belgian potatoes, modified potato starch,
five percent sunflower oil, a little bit of rice flower,
a little bit of potato starch, some salt, dextri and capsicum, chili,
garlic plowder, black pepper, onion powder, oregano. As a US clients,
(20:58):
they are regnar powder, raising agent, dextros, thickener, spice extract,
some tumeric, and some natural flavor.
Speaker 3 (21:05):
So quad it's a long and.
Speaker 1 (21:06):
Gredding list, but half of that is like seasoning, all
like perbs. Basically with eighty three percent potato, I would
imagine they've got a little hit to them, So I
wouldn't be giving these to small children like mine. Miracles,
sparkling water, bubbly water, spicy water. And she thinks that
the bluey toothpaste we get is spicy, so she would
not be down with these, considering they've got two types
of chili powder in there, So I think these are
(21:28):
more of an adult chippy range, and the nutrition information wise,
there's one hundred grams in a serving size, so there's
six serves of pack six hundred and sixty six Killer Jewels,
two point two grams of protein in a serve, five
point seven grams of fat, with a gram of that
being saturated, so low saturated fat, a gram for one
hundred grams, twenty three and a half grams of carbs,
(21:48):
one gram of sugar, two point three grams of dietary fiber,
which makes me think I was going to say, have
they left the skin on the potatoes? No, potentially not
still quite low, and two hundred milligrams of sodium, which
is quite low for you know, a package product. So
I don't mind them. I will say, I like my
potato gems. I think they're like Alite level. Well they're
eighty eight percent potato. How can we argue against that?
(22:08):
And you get a bigger bag for five bucks, like
I think you get a kilo instead of six hundred.
Speaker 4 (22:12):
I'm going to change the potato eating habits of entire
podcast listener early and just based on your gym.
Speaker 1 (22:18):
I know people are going to turn them into cheeseburger
potato gems. You just wait, my boys are going to
like those. That show might get them some now that
you've said it.
Speaker 3 (22:24):
They're delicious.
Speaker 1 (22:25):
Even my mum in law was like, is that what
you give the girls? And obviously they don't have potato
jerms for dinner. They have that with a bit of
I feel it in some broccoli or something like I
use it as a carb component to their meal that
I put a bit of protin some veggie with them.
Speaker 4 (22:36):
But well, they're less process than these, So there you go.
Who would have thought?
Speaker 3 (22:41):
I think these are not too bad.
Speaker 1 (22:42):
Like they've obviously got a bit of starches and stuff
to give them a bit of coating and to make
the spice blend stick. So I think these are fine.
But they'd kick it, you know, pack a little kick
to them with the chili powder. But I think these
are fine. Like they're just a frozen chip basically, like
is it probably healthier to make your own?
Speaker 3 (22:57):
Yes?
Speaker 1 (22:58):
But you know, like as we said that overwhelmed with
cooking meals constantly for the family, Like I buy frozen
chips all the time, Like can I cut up my
own potato?
Speaker 3 (23:06):
Yes?
Speaker 1 (23:06):
But it saves me ten fifteen minutes. And when I'm
busy on a Thursday Friday night, we use a lot
of frozen potato gms.
Speaker 4 (23:12):
I must say, do you put them in the oven?
You put potato gyms in the oven? Are the air fray?
Speaker 1 (23:18):
Kay?
Speaker 2 (23:18):
Yeah?
Speaker 3 (23:18):
Fourteen minutes in the air? Fright done?
Speaker 2 (23:21):
You go? All right?
Speaker 4 (23:22):
We love to do first, don't waste your money on
Perry Perry trips when you can get higher percentage potato
in potato gyms. There you go, groundbreaking, alright, Liam to end,
just wrap us up. We've got a listener question farm fish. Now,
this is my area. Because I'll be very transparent. I
have been the consultant dietitian at TASAU for ten years,
so I know a thing or two about farm fish
(23:43):
and it is controversial. As we've heard in recent weeks,
there's a lot of negative media attention about farm fish.
So I'm going to try and answer this as eloquently
as i can, whilst also giving people the information they
want to hear. Because I am paid by a fish company,
but that doesn't adjust my thoughts on this in terms
of my credibility as an expert. So farm fish, whether
(24:05):
it's barramundy, salmon, prawns is no different to any other
kind of animal food farming. It's not perfect, you know,
recently we've had major drama with chickens and eggs, but
we sort of don't tend to question that as much.
And one of the reasons that fish farming is subjected
to so much criticism is that it's in open water,
so people have sort of a lot more transparency over
(24:28):
it and our thoughts on that as opposed to we
don't go into a farm and see what's really happening
with the chickens or the beef for the pork.
Speaker 2 (24:34):
It's much more.
Speaker 4 (24:35):
Privatized so farming. Basically, the answer is there's nothing to
be concerned about. It's no different to any kind of
produced farming. And if you have issues with that, that's personal.
You don't have to eat it. But in terms of
nutritional quality and the standards imposed, there's no cause for concern.
(24:55):
I've been to the Tasmanian fish farms, for example. I
was very underwhelmed with how little there was to see.
Basically the fish of farm to the highest standards known.
Because it's not in anyone's interest to destroy the environment
or kill plenty of fish by any means, they're keen
for sustainable industry, and certainly salmon farming produces eighteen million
meals for Australian so it's not insignificant in terms of
(25:17):
nutritional provisions, and it's very efficient. So for example, the
fish that is farms, say tomorrow, will be in supermarkets
a day or two later, so it's very very efficient.
All aspects of the fish are used, they're fed to
the best known standards, and internationally Australian standards of farming
are the highest available. What I will say is that
(25:40):
also specifically, salmon farming in Australia occupies less than one
square kilometer of land, So whilst you would think it's
destroying huge amounts of land, it's actually less than one
square kilometer of land in total dedicated to salmon farming
in Tasmania. It's a very small area, but it's also
home to a lot of very loud activists. Now when
(26:01):
we hear the argument, oh, we should be buying wildfish,
well that is not sustainable or even practical in Australia.
So for example, if we didn't consume farm salmon, we
would be doing greater environmental damage to be fishing wild salmon,
and we actually couldn't get it here because we don't
have the environment to support it. We would have to
import it. And so the other downside is if we
(26:22):
don't consume Australian farmed produce, the reality is we would
be importing fish from overseas and that is certainly not
a better option nutritionally.
Speaker 2 (26:32):
Now, are the.
Speaker 4 (26:33):
Nutritional profile of farmed fish different to wild Yes, of
course they are because they're not in a wild environment.
But it is certainly aimed to create the most sustainable chain.
And do I have any concerns about eating farm salmon,
Absolutely not, having seen at firsthand, knowing the enormity of
the industry and how many Amiga three rich meals it provides.
And if people are not eating Australian farm fish, they're
(26:57):
eating more beef, they're eating more chicken which has a
much higher carbon footprint, or are they're eating more imported
fish which is certainly not better for us, And we
have no transparency around the standards. So I think ultimately
land when it comes to the produce, particularly fresh produce
we eat, whether it's dairy, eggs, meat, chicken, fish, it's
completely personal. If you're vegetarian. If you prefer not to
(27:18):
have those products, that's up to you. But as a
dietician who has consulted in this industry for ten years now,
being there myself seen it, understand the science, see what
goes on. I have no hesitation in eating and recommending
farmed seafood across the board when it's Australian because our
standards are extremely high. So a lot of the reported
(27:39):
information is false, is grossly inaccurate. So for example, we
don't die a fish that doesn't happen. Salmon naturally is gray,
and what happens in Atlantic salmon they eat a plant
in the natural environment that turns the flesh pink. So
what happens in Australia is they give the salmon that pigment,
not a die a pigment, because otherwise the fish would
(28:01):
be gray and I would eat it just mimicking what happens.
Speaker 2 (28:04):
In the natural environment, you know.
Speaker 4 (28:05):
So there is a lot of grace inaccuracy. So I
think it's it's like anything, it's each to their own
if you choose and believe it to be not good
for you, each to their own. But I'm saying for
you from a scientific perspective. I have no concern I've
been there, I've seen it. It feeds an enormous number
of Amiga three rich meals. Increasing our intake of imported
seafood is not good for us. And really, if you're
(28:27):
concerned about farm salmon, it would be really time to
be concerned about farm chicken, farm eggs, because I'd say
the numbers and issues are just the same, if not worse,
in those industries. It's just that we don't have the
transparency because it's not in open water, which is the
case down in Tasmania. So I'm happy to continue to
talk about it or answer questions if people have got concerns,
and I'm certainly not there to tell people what or
(28:48):
how to eat. But as a trained professional who works
in this area and has observed this industry and been there,
I'm telling you there's nothing to worry about. It's the
most efficient farming I've ever seen, the clean farming I've
ever seen. As I said, the fish that literally comes
and is grown. Remember these fish aren't wildfish. They're grown
to be farmed. They're harvested one day and they're in
(29:10):
supermarkets two days later. It's incredibly fresh, good quality Australian produce,
and certainly for the industry, keeping in mind I consult
to tass Ol. They have a huge domestic market compared
to say Huon who exports. Some of the reports are
not always relevant to those companies, so you've got to
also make sure when we see headlines actually the specifics
in terms of who is farming and has said. I
(29:31):
consult Tassel and I have no hesitation with their standards
or the quality of farm fish that goes out, and
same with whether it's.
Speaker 2 (29:38):
Farm barrel, mundy farm prawns.
Speaker 4 (29:39):
In general, Australians food standards are extremely extremely high compared
to say what the alternative is, which is what eating
Vietnam or Vietnamese fish, which we have no transparency. So yeah,
I thought it was probably time to mention it. I've
done it a long time. We're about to do some
media on it. But I'm very happy to take any
direct messages or questions any of our listeners have about it.
(30:00):
But personally I have no concern and generally I think
it's close to eighty percent probably of domestic salmon production
that you're buying will be tas Ou and I stand
by their standards fabulous.
Speaker 1 (30:11):
This definitely isn't my area, so I will not pretend
to know too much about it. I'll leave that to
you and we're going to add anything in there. But
I think it's a nice discussion to have.
Speaker 4 (30:18):
And we're always happy to I'm always happy I take questions,
so please DM me if you've got concerns or questions
or want to clarify. Very happy to get any feedback,
so I'll look for you on the DMS fabulous.
Speaker 1 (30:28):
All right, Well, that wraps up our episode and brings
us to the end of another Nutrition Couch episode, episode
three hundred and three. And as we mentioned earlier, if
your diet and needs a little bit more work in
terms of a boosting creatine, some protein and soon to
come to the range we have collagen and our triple
magnese in which we are very very excited about we
hope should be on the market around early August. Fingers crossed.
(30:50):
And that range is that designed by a dietitians dot com.
So thank you for listening, thank you for your support,
and we will catch you in next week's episode.
Speaker 2 (30:57):
Enjoy your potato gems.
Speaker 3 (30:58):
I'm telling you that's so good.
Speaker 1 (31:01):
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