Home » Featured » The Truth About Nutella

The Truth About Nutella

There is no doubt that many children love Nutella, many of them consume bottles and jars that a year without knowing its harmful ingredients and low value nutritional. In each jar of Nutella is an ingredient label, an ingredient called monosodium glutamate (MSG) also known as E621 horribly hidden as vanillin. One might think that is vanilla extract or plain vanilla used at home, but in reality is an artificial flavor it is very likely that the much less expensive synthetic form identical to natural vanillin, but it is the component flavor largest vanilla pod, but much less interesting. In addition, the GMO emulsifier contains soy lecithin and toxic oil palm whose extraction leads to the destruction of forests and wildlife throughout the world.

Nutella was introduced into the market in 1964 by the Italian company. Pietro Ferrero who owned a bakery in Alba, Piedmont an area known for the production of hazelnuts. The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an immediate success and has maintained its popularity in recent years with parents begin to worry about the ingredients of Nutella in recent years .

you had to assume that the official website should give the full list of ingredients of Nutella and figures nutrition that come with it, in exactly the same way as most other food manufacturers make in these days. Here is all that tell you about what is on its flagship product:

Nutella contains hazelnuts, cocoa powder, skim milk powder, vegetable oil, sugar, soy lecithin and vanillin

Yes, these are the ingredients of Nutella, but are not in the correct order stipulated. They re-arrange the true order to make a better impression. And leave out the percentage and names of the correct additives is very low.

actually you have to buy a jar of Nutella to find out the truth about the ingredients. Once you’re looking at the back of the label, it is quickly (when forced by food law) which actually contains the bottle: sugar, vegetable oil, hazelnuts (13%), cocoa powder (7.4%), not -fat milk solids, emulsifier (soy lecithin), aroma (vanillin)

Nutella contains an entire 67% fat saturated fat and processed sugar by weight! A serving of two tablespoons (37 grams) contains 200 calories Nutella, 11 grams of fat, 3.5 of which are saturated and 21 grams of sugar. To be clear, typical chocolate bar of chocolate and nut has 250 to 300 calories and 12 to 16 grams of fat, respectively.

vanillin: an artificial flavor (msg)

This is molecules extracted from a vanilla pod. It is one of the dangerous ingredients of Nutella that just might be thought of as vanilla. Vanillin is about 90% of the vanilla fragrance. Alternatively, it can be chemically produced from petroleum in a laboratory with the largest manufacturers of being the Chinese, who also produce Nutella contains this vanillin.

is sad to note that the vanillin contains MSG that usually is not labeled. This component has no benefit at all, but contains “glutamate” which has negative effects. glutamate naturally in plants and animals known as L-glutamic acid. MSG is present in many common foods and their poisonous nature is amplified by vanillin.

Recently, there is an increasing number of doctors and scientists are confident that excitotoxins play an important role in the development of several neurological disorders, including migraines, seizures, infections, abnormal neural development, certain endocrine disorders , specific types of obesity, especially neurodegenerative diseases; a group of diseases that includes: ALS, Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, olivopontocerebellar degeneration and

The reason why tend to consume more Nutella is due to the effect of monosodium glutamate in the manufacture of the brain feel rewarded by excitotoxins effect do you think it tastes better, thus leading to higher consumption.

Palm oil

is extracted from the fruit of the tree of palm oil. It comes second in popularity to soy as a food oil. One of the dangers of palm oil is that it increases cholesterol levels in the blood due to palmitic acid present in the oil which could lead to heart disease. Research has shown that oil oxidation can be threatening to the physiological and biochemical functions of the body such as organ toxicity heart, kidneys, liver and lungs and reproductive toxicity, increased free fatty acids , phospholipids and cerebrosides.

Some of the countries that have been affected by this industry include one of the two leading exporters of palm oil, Indonesia, which is now feeling the cost of being in that position. Even with the decline in the population of orangutans by 80%, it seems that the government plans land use be doing any solution to the calamity. The case is no different in Malaysia, deforestation swamp forest that is endangering the habitat of the pygmy elephant (the smallest elephant on earth) the clouded leopard, long nose tapir and many rare birds.

Burning oil palm of our food is essential to ensure a sustainable and healthy ecosystem.

Soy Lecithin

Soy lecithin is one of the most ubiquitous additives in our food supply, it is a sludge remaining after crude soybean oil passes through the degumming process. Unfortunately, the FDA does not regulate the amount of hexane residues in food products. It is mainly used as an emulsifier and can be found in everything from salad dressings with tea bags. It is used to ensure that water and fat are not separated in foods such as margarine, peanut butter, chocolate candy, ice cream, coffee creamers and infant formulas.

Most of the soybeans grown in the US it is genetically modified, unless the label says ‘chances organic soy lecithin’ are coming from a genetically modified soybean. GMO are dangerous due to the presence of transferable DNA and protein and potentially immunogenic toxins that are very harmful in the case of soybean genetic engineering.

Reduction of mineral serum

It starts with dairy cows and previously discarded as it was a byproduct of cheese production. Ore reduction final product is usually cream-colored product is acquired by companies raw manufacturers. It is the substance that is obtained by removing a portion of the minerals from whey. The dried product should normally contain less than 7% ash content. Removing minerals is carried to the ends of a percentage of 90 nutritionally renders them useless. It is therefore advisable to opt for healthier alternatives as shown below;

healthy Nutella alternative

Raw Nutella Recipe # 1

  • Makes about 1 cup

Ingredients:

  • 1 cup hazelnuts, soak for 8-10 hours
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup raw cacao powder
  • 2-4 tbsp coconut milk

Drain and rinse the nuts and place them in a food processor or blender high power. Mix until smooth, scraping down the sides as needed. Depending on the strength of your blender, this may take 10-15 minutes to achieve the desired consistency.

Once hazelnuts become a buttery consistency, add the sweetener, vanilla, salt and cocoa powder and mix until smooth. Gradually add the milk until desired consistency.

Raw Nutella Recipe # 2

  • ago a jar of 330 ml

Ingredients:

  • 15 dates (about 90 g. Ó 3 oz.)
  • 1/2 cup almond butter
  • 4 tablespoons maple syrup
  • 1/3 cup carob powder
  • coconut oil 1 tablespoon

1. Rehydrate dates in hot water for about 10 minutes (or 2 hours in cold water)

2. Combine all ingredients in a blender. Scrape the sides, as necessary to ensure that the spread is smooth. Add only water or oil … no milk for this recipe.

Source: www.realfarmacy.com

You May Also Like :
==[Click 2x to CLOSE X]==
Trending Posts!