Are the foods in your trolley really Australian owned, and should you be worried about MSG or that 2-kilo overnight weight jump after a salty meal? In this episode of The Nutrition Couch, dietitians Leanne Ward and Susie Burrell unpack how to support Aussie-owned brands, the real story on MSG, and why salt can make the scales jump without you gaining body fat. In this episode, we cover: The Aussie-owned supermarket brands worth supporting <ul> <li> Why there are so few 100% Australian-owned and operated food companies on our shelves </li> <li> The big-name Aussie brands Leanne and Susie actually buy, including cereals, dairy, oils, snacks and condiments </li> <li> How Australian ownership, local jobs and higher ingredient standards often translate to better nutritional quality </li> <li> Fun facts about Sanitarium&rsquo;s not-for-profit structure and SPC as the last remaining Australian-owned fruit and veg processor </li> <li> Smaller state-based dairies and boutique brands to look out for in your local supermarket </li> </ul> MSG: what the science says vs what social media says <ul> <li> What MSG actually is, how it&rsquo;s made, and why glutamate naturally occurs in foods like tomatoes, mushrooms and cheese </li> <li> How to spot MSG and other flavour enhancers on labels (621, 635 and friends) </li> <li> Why major health bodies consider MSG safe at normal intakes, and why &ldquo;Chinese restaurant syndrome&rdquo; hasn&rsquo;t held up in blinded trials </li> <li> The real issue: ultra-processed, highly flavoured snacks that drive overeating, especially in kids </li> <li> Common supermarket foods that still contain flavour enhancers, and how to choose plainer, less &ldquo;more-ish&rdquo; options instead </li> </ul> Product Spotlight: the Moroccan tomato dip Leanne and Susie love <ul> <li> A deep dive on Tahini Miri Moroccan Matbucha, a chunky tomato-based dip with 87% tomatoes </li> <li> Why the ingredient list is so impressive compared to most dips in the fridge section </li> <li> How to use it: on veggie sticks, crackers, omelettes, eggs, sourdough or as a salsa-style base for quick meals </li> <li> Why cooked tomato products are a great way to boost lycopene and plant intake, especially during party season </li> </ul> Salt, fluid retention and &ldquo;overnight&rdquo; weight gain <ul> <li> The recommended daily sodium and salt limits for healthy adults, and how much Australians are actually having </li> <li> Why your weight can jump 1&ndash;2 kilos after a salty meal or takeaway, even if you&rsquo;ve been eating well </li> <li> Who genuinely needs to watch salt more closely (e.g. high blood pressure, kidney or fluid issues) and who doesn&rsquo;t need to stress over a pinch in home cooking </li> <li> Simple label-reading rules: what counts as low, moderate and high sodium per serve </li> <li> Practical ways to cut back on salt without eating bland food, using herbs, spices and smarter product choices </li> <li> How to keep party-season canap&eacute;s, chips and takeaway in check without feeling deprived </li> </ul> Plus <ul> <li> How Leanne and Susie think about &ldquo;supporting local&rdquo; in a realistic, supermarket-based way </li> <li> Why choosing more minimally processed options automatically helps with both salt and additive intake </li> <li> Reassurance that balance matters more than perfection when it comes to salt, MSG and processed foods </li> </ul> If your goal is to shop more consciously, support local brands, and stop panicking about every ingredient on the label, this episode will give you a clear, calm roadmap.See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

Podurama

Home

Trending

Personal

Your Podcasts

New Episodes

My Files

Favourite Episodes

Tags (Folders)

Recently Played

Bookmarks

Followed Playlists

Aussie-Owned Supermarket Brands, MSG Myths & Overnight Salt Bloat

The Nutrition Couch

AI Chapters

AI Insights

Reviews