The Nutrition Couch

The vitamin aisle is one of the most profitable sections in the supermarket. A lot of what’s sitting in your bathroom cabinet right now could be doing very little except costing you money.

This week on The Nutrition Couch, dietitians Leanne Ward and Susie Burrell go through the supplements worth your money and the ones you can probably leave on the shelf. They also unpack a new trial where more than half the participants put type 2 diabetes into remission in six months, review a freezer staple that beats most takeaway stir fries, and have a friendly disagreement about how much protein women really need before a workout.

Are you wasting money on supplements?
A recent article asked whether Australians are wasting their money on multivitamins, menopause supplements, probiotics, fish oil and kids’ vitamins. Leanne and Susie share where they agree, where they push back, and why the average Australian diet isn’t quite the “healthy, varied diet” the experts assume. You’ll hear which supplements genuinely earn their place and who needs them. They explain why so many menopause products don’t contain enough of the active ingredient to do anything, and the risk of stacking five products that all overlap. They also cover why a high price tag or a celebrity’s face on the bottle should make you more suspicious, not less. Plus Leanne’s simple label check for deciding whether a supplement is worth buying at all.

The program that put type 2 diabetes into remission
The RESET for Remission trial put adults aged 18 to 45 with early type 2 diabetes on a very low calorie meal replacement plan, alongside supervised strength and cardio training. At six months, 54% were in remission. Susie and Leanne talk through why the program was so strict up front and the side effects most participants experienced. They also look at why the weight loss was smaller than you might expect, and where GLP-1 medications now fit into the conversation.

Product review: Woolworths Asian Style Vegetable Mix
Six vegetables before you even get to the sauce, close to 5 grams of fibre per serve, and far less sodium than a takeaway stir fry. Leanne explains why this one gets a big tick and how to turn it into a 15-minute dinner. Susie makes her case for why frozen veg deserve a permanent spot in your freezer.

Listener question: 30 grams of protein before the gym, then 30 more at breakfast?
A listener following Dr Stacy Sims’ advice asks whether she’s getting her morning protein right. This one sparks a genuine debate between the hosts. Leanne clarifies what Dr Sims actually recommends before training, and Susie explains why she thinks many smaller women are overdoing protein. Both agree on the thing that matters most, which is your total intake across the day. And yes, you’ll finally find out what Susie means when she says “small women.”

If this episode made you rethink what’s in your supplement cupboard, share it with a friend who needs to hear it.

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That crumb on your schnitzel could be adding the same carbs as two slices of bread. And the multigrain box that looks like the healthy choice might be the worst one on the shelf.

This week on The Nutrition Couch, Susie Burrell and Leanne Ward tackle the supermarket breadcrumb aisle for the first time in around 360 episodes. Then they unpack new research on B vitamins and migraines, and review a crumbed chicken that actually gets a pass from Leanne. They also answer a listener question about the kids’ greens gummies you’ve probably spotted at the chemist.

What’s really in your breadcrumbs
Susie compares the classic boxed crumbs many of us grew up with against today’s panko options. One of the boxed crumbs has an ingredient list so long it should go straight back on the shelf. You’ll hear why around 50 g of crumb, roughly four tablespoons, can add 200 calories and more than 30 g of carbs to a single piece of chicken. Susie also shares which panko brands have the cleanest labels, and Leanne explains why a client of hers was horrified by the label on a multigrain crumb. Plus Susie and Leanne’s tips for making your own crumb at home with wholegrain bread or LSA, and when store-bought panko is actually the better choice.

Vitamin B6, folate and migraines
A study of more than 7,000 adults found that people with higher dietary intakes of vitamin B6 and folate were less likely to report severe headache or migraine. Leanne explains why this observational research has real limits and which foods to focus on first. She also explains why she’s cautious about B6 supplements, given reports of nerve symptoms like tingling and numbness even at doses many people would consider low. Then she shares the nutrient with stronger trial evidence for migraine prevention, and why you should talk to your GP or dietitian before trying it.

Product review: Steggles High Protein Chicken Tenders
The tenders are 71% chicken, with more than 40 g of protein per serve and under 10 g of carbs. Susie thinks this could be one of the best crumbed chicken options in the supermarket right now. Leanne, our resident high-protein sceptic, mostly agrees, but she points out exactly how that extra protein gets in there. She also suggests what to serve the tenders with to keep them a genuinely healthy midweek dinner.

Listener question: are greens gummies worth it for fussy eaters?
A parent asks whether Little Swisse Fussy Eater Greens Gummies are worth adding to a fussy toddler’s diet. Leanne breaks down the label, including how little of each gummy is actually greens and what most of it is made of instead. She also shares what she would choose for a fussy eater who genuinely needs to fill nutrient gaps.

If you’ve got a schnitzel lover, a migraine sufferer or a fussy eater at home, send this one their way. New episodes every Wednesday.

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What separates the women who reach their weight loss goals from the ones who feel like they’re always starting again on Monday? After years of working one-on-one with busy women, Leanne and Susie have noticed the same small set of habits again and again. With party season about to start, this is the time to lock them in.

The non-negotiables our most successful clients never skip

This isn’t about willpower or perfection. Leanne explains why protein at breakfast is where most women fall short, why pre-deciding your meals beats relying on willpower at 6pm, and why eating the same calories every day can work against you. Susie covers why the weekend is where most progress quietly disappears. She explains how small extras like arancini and an extra slice of cake can add up to hundreds of calories a week. She also explains why steps and Pilates alone may not be enough, and gives the heart rate range she wants to see in your workouts.

Walnuts, inflammation and the nut calorie myth

New research on older adults from Loma Linda, one of the world’s Blue Zones, links a daily handful of walnuts to a less inflammatory diet. Susie explains who should eat walnuts most days, and why you probably need less of your nut and seed mix than you think. She also explains why your body doesn’t absorb all the calories listed on a packet of whole nuts, and why nut butter doesn’t get the same benefit.

Supermarket review: Streets Solero Mini Dessert Sticks

The ingredient list is long, but each stick is only about 55 calories. Leanne and Susie talk about the common trade-off between lower calories and cleaner ingredients, and why portion-controlled treats can be a smart choice for adults and kids.

Listener question: Is coconut water good for hydration?

It’s marketed as nature’s sports drink, but the sugar content might surprise you. Leanne and Susie explain when coconut water is fine to have and what they recommend instead when you really need to rehydrate.

Support the podcast and check out our science-backed supplement range, made by dietitians for busy women, at designedbydietitians.com

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One in three young Australian women don’t have enough iron stored. And if you’ve ever been told your ferritin is normal while feeling exhausted, breathless on the stairs and unable to recover from training, a brand new international guideline suggests your result may not be normal at all.

This week on The Nutrition Couch, Leanne Ward and Susie Burrell unpack the latest iron data, put the new wave of high-protein cereals to the test, and answer your berberine questions once and for all.

Your ferritin might not be as normal as you think
New data released for Iron Awareness Week shows iron deficiency is still one of the biggest issues for Australian women, and Leanne reveals which age group is hit hardest (it’s probably not who you’d expect). She explains the new American Society of Hematology guideline that more than doubles the ferritin cut-off for diagnosing iron deficiency, why women with heavy periods may need to aim even higher, and what to ask your GP if your levels have been sitting in the teens for years. Plus the everyday habits that quietly block iron absorption.

High-protein cereals: worth it or just clever marketing?
Susie is surprisingly open to them. Leanne isn’t convinced 15 grams gets you anywhere near enough. Hear the ingredient checks to make before you buy, why most women need closer to 30 grams of protein at breakfast, and easy ways to turn a bowl of cereal into a meal that actually keeps you full until lunch.

$11.90 for frozen chocolate raspberries?
The hosts review Bomberry’s chocolate-coated raspberries, the realistic serve size (spoiler: nobody eats three), and Susie’s favourite 90-calorie ice cream swap.

Is berberine really nature’s Ozempic?
What the research actually shows for blood sugar, cholesterol and weight loss, who might benefit, and why you won’t find it in the Designed by Dietitians range.

If someone you know is always tired, send them this episode. It could be the nudge they need to get their iron checked.

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Eating more fibre but feeling more blocked, bloated or sluggish than ever? You’re not imagining it, and you’re definitely not alone.

This week Leanne and Susie explain why piling on more fibre so often backfires. It’s especially common if you’re in a calorie deficit or taking a GLP-1 medication like Ozempic or Mounjaro. Leanne breaks down the three types of fibre your gut actually needs and how each one works. She also explains why your lettuce, tomato and cucumber salad isn’t doing as much for your bowels as you think.

Then they dig into a brand-new JAMA Psychiatry trial that found cutting back on ultra-processed foods improved depression scores in just four weeks, and how it builds on Australia’s landmark SMILES trial. Plus there’s Leanne’s $7 supermarket pizza find, with an ingredient list she says she couldn’t beat at home. And a listener question has Leanne and Susie (rarely!) disagreeing: can peanut butter be your main fat?

In this episode:

• Why more fibre can make constipation worse, and the low and slow rule that fixes it
• The three types of fibre:
  • gel-forming fibre (psyllium, chia, oats, kiwifruit)
  • roughage (bran, wholegrains, skins left on)
  • fermentable fibre and resistant starch, which feed your gut bugs
• Why two kiwifruit a day is great, but not enough on its own
• Why the 20g of fibre in your protein bar isn’t the same as fibre from whole foods
• Susie’s gut tips for GLP-1 users: cooked veggies over salads, wheat bran vs oats, moving through the day, and eating little and often
• The new study on ultra-processed food and depression, and what the SMILES trial already showed us
• The La Napoli Wood Fired Margherita pizza from Woolworths: four simple ingredients and about 20g of protein per half pizza
• Peanut butter as your main fat: how much you need, and why Leanne and Susie land on different daily fat targets

Research mentioned:

• Chagwedera DN et al. Reducing Ultraprocessed Foods From the Diets of Patients With Depression: A Pilot Crossover Trial. JAMA Psychiatry, 2026.
• Jacka FN et al. A randomised controlled trial of dietary improvement for adults with major depression (the SMILES trial). BMC Medicine, 2017.

New episodes drop every Wednesday. If this one helped, send it to a friend who’s been battling a sluggish gut. A rating or review on Apple Podcasts or Spotify helps more people find the show.

Follow Leanne on Instagram @leannewardnutrition and Susie @susie_burrell.

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Coffee instead of breakfast. Lunch at 2pm. Something at 5pm because you're starving, then dinner at 7.30 and maybe dessert after that. If that sounds like your day, this episode is for you.

This week on The Nutrition Couch, Leanne Ward and Susie Burrell unpack why our meals keep sliding later and later, what that does to hunger and metabolism, and why it's okay to skip a meal when you're genuinely not hungry, as long as you follow one important rule.

Why your eating day keeps drifting later
Susie explains why the real benefit of a shorter eating window comes from finishing earlier, not from pushing breakfast back. She covers why a balanced meal should keep you full for three to four hours, why dinner around 6pm can make such a difference if you're struggling with weight, hormones or metabolism, and why this isn't a one-size-fits-all rule for everyone.

Skipping a meal? Don't skip this
Leanne shares the caveat she gives clients every week. If you're not hungry, you don't need to force a full meal, but you shouldn't skip your protein either. She explains why most women can't hit their protein needs on two meals a day, and the easy options she reaches for instead, like a high-protein yoghurt or a scoop of Designed by Dietitians Digestive Protein.

Does tracking your food actually work?
A new study of more than 5,000 food tracking app users found that people who logged six to seven days a week lost around two-thirds more weight than those who logged fewer than two. Leanne explains why the results come with a big asterisk, and Susie shares the simpler approach she uses in clinic that can be just as eye-opening.

Product review: an ice block with caffeine?
The new Calippo+ Energy has 30mg of caffeine per tube, about the same as an instant coffee, plus more than three teaspoons of sugar. Who it might suit, who should steer well clear, and the simple reference point every parent needs. Plus Susie's new Maxibon obsession and Leanne's very strong feelings about banana flavour.

Listener question: how much food do kindy kids really need?
A kindergarten teacher asks whether children are being overfed. Leanne explains why afternoon tea matters at this age and how she uses Ellyn Satter's division of responsibility with her own girls. Susie shares a simple lunchbox formula, including the one-packet rule that helps the rest of the lunchbox actually get eaten.

Share this episode with the friend who lives on coffee until lunchtime.

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A new study found a common sunscreen chemical at surprisingly high levels in Queensland kids, and if you're a parent you've probably already seen the headlines. So what does it actually mean, and should you be changing what goes on your kids' skin this summer?

This week on The Nutrition Couch, Leanne and Susie cut through the alarmist sunscreen coverage with a calm, evidence-based look at the research. Then they unpack new research showing that the more you like a fast food brand, the healthier you believe it is, and the poorer your overall diet tends to be. Plus the 18-calorie burger sauce Leanne happily paid $8 for, and the truth behind the viral claim that you should never blend bananas and berries.

In this episode:

• What the new homosalate study really found in Aussie kids, why Australia allows more than double the concentration Europe permits, and what the TGA is saying
• Leanne's no-panic approach to choosing a kids' sunscreen, and why zinc isn't automatically the better option
• The melanoma story that shows why yearly skin checks and acting early matter
• New research on fast food brand loyalty, and why the "healthier option" on the menu can quietly give you permission to eat more of it
• What Susie is seeing in clinic with GLP-1 users and fast food
• Why fast food sponsorship in sport, from cricket to State of Origin, shapes what our kids think is normal
• Product review: Fropro Fit Sauce Burger Mayo, the nutrition panel, the ingredient list, and Leanne's cheeseburger salad hack for eating more veg
• Listener question: should you stop putting bananas and berries in your smoothie? Where the claim started, the tiny eight-person study behind it, and why both dietitians are still blending them together

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That bottle of tomato sauce in your fridge could be anywhere from 53% tomatoes to 87%. And the brand that comes out on top will probably surprise you.

This week on The Nutrition Couch, Leanne Ward and Susie Burrell work through the supermarket sauce aisle so you don't have to, then unpack the creatine sleep study that has been all over your feed.

The tomato sauce ranking every family needs
Leanne reveals which sauces have the highest percentage of tomatoes, which ones quietly swap sugar for sweeteners, and which "fancy" glass bottle brands are among the lowest in the aisle. She also shares the three brands to choose if buying Australian-grown tomatoes matters to you, because the top performers mostly aren't. Susie's top picks will be on our Instagram as a swipe-through so you can save them for your next shop.

Does creatine really give you 48 more minutes of sleep?
The headline is real, but the study behind it is far more specific than Instagram is letting on. Susie explains who was actually studied, why the benefit only showed up on certain days, and what it means for women in perimenopause and menopause. Leanne then covers a completely different line of research on creatine and sleep deprivation, which is very relevant for shift workers and parents of little ones, plus the one safety point you can't skip if you take more than the usual dose.

Plus:
Leanne gives her verdict on Susie's new favourite supermarket crumbed chicken, and a listener asks the hosts to settle a sister showdown: is carob actually healthier than chocolate? The answer comes down to one number on the label most people never check.

Got a specific supplement question? Join the Designed by Dietitians private community group on Facebook. Send us a DM and we'll share the link.

If this episode helped you, share it with someone who loves their tomato sauce.

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Most Australians buy crumbed chicken from the supermarket regularly. Very few have any idea that some of those products contain as little as 28% actual chicken.

This week Leanne and Susie go through every major supermarket crumbed chicken product on the Australian market, from Woolworths and Coles to Aldi and the big brands like Ingham's and Steggles, and rank them by actual chicken content. The results are genuinely surprising, and not always in the way you would expect.

Then they cover new CSIRO research on protein needs for women in the menopausal transition, and the specific data point that explains why so many women are eating well but still not seeing the results they are looking for.

In this episode:

• Every major supermarket crumbed chicken product ranked by percentage of actual chicken: the Woolworths products that come out on top, the Coles products that disappoint, the Aldi chicken schnitzel with only 28% chicken, and why the price you pay does not predict the quality you get
• Why Ingham's and Steggles crumbed products consistently fall short, and the one Steggles product Susie does recommend that is almost impossible to find outside of Costco
• Why crumbing chicken at home is always the better nutritional choice, what to use instead of standard supermarket breadcrumbs, and Susie's Bergen soy linseed crumb method
• The difference between a thin crust and a thick batter schnitzel and why it matters for the chicken percentage you are actually getting
• New CSIRO analysis of over 1,300 women in midlife: why most women in the menopausal transition are falling 35 grams short of optimal daily protein intake, what 1.2 grams per kilogram of body weight looks like in practice, and why breakfast and lunch are where women consistently fall short
• Why swapping dairy milk for oat milk and Greek yogurt for coconut yogurt can quietly remove 20 or more grams of protein from your day without you noticing
• The Alinas Bakehouse Seeded Brown Rice Gluten-Free Crackers reviewed: 52% seeds, five clean ingredients, almost three grams of fiber per serve, and why Susie is giving them five out of five
• Is it better to exercise in two 15-minute sessions or one 30-minute session? The research on accumulated daily movement, why the answer changes depending on whether your goal is cardiovascular health or strength building, and why the best routine is the one you will actually do consistently.

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GLP-1 medications are now so widely used that most people know someone who is on them or have been tempted to try them themselves. But the questions that come with these medications, how long, how much, what happens when you stop, and what about the black market options circulating online, rarely get answered clearly.

This week Leanne and Susie work through the most frequently asked questions they receive about GLP-1 medications, with straight clinical answers rather than pharmaceutical company talking points. They also cover a brand new 2026 study on pork and weight loss that will reassure anyone who has been told they have to give up pork to lose weight.

In this episode:

• Do you have to stay on GLP-1 medications forever? Susie's clinical answer, who actually needs long-term use versus who can come off them, and the weaning strategy she uses with clients
• Who these medications are and are not appropriate for: the specific thresholds around body weight, waist measurement, and family history that Susie uses before recommending them to a client
• How to prevent muscle mass loss on GLP-1 medications, why some degree of muscle loss is unavoidable in a calorie deficit, and why extreme calorie restriction makes this significantly worse
• Why rapid weight loss on GLP-1 medications causes the face and neck changes people are calling Ozempic face, and why slower, more gradual weight loss over six to twelve months is the better approach for every reason
• How to still enjoy food on these medications: why controlling the dose is the key, and what it should feel like when the medication is working properly
• Why retatrutide is not approved in Australia, what the TGA has said, and why the black market version being sold through beauty clinics and informal networks is not safe under any circumstances
• A brand new May 2026 study published in the Journal of Nutrition and Diabetes: what happened when habitual pork consumers followed a structured weight loss program, why 5.3% body weight loss is considered clinically significant, and what it means for how you think about pork in a healthy diet
• Why lean pork cuts are an underrated budget-friendly protein source, and Leanne's two favourite ways to cook pork that stretch a $20 to $22 cut into ten to twelve meals
• The Woolworths Potato Utopia duck fat potatoes reviewed: 91% potato, 2.9% duck fat, 188 milligrams of sodium, and a surprisingly modest nutritional profile for what is essentially an indulgent frozen side dish
• Is granola healthy? The honest answer, what to look for on the label, why portion size matters more than the granola itself, and the specific brands Susie reaches for

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