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“powder”
“skim milk powder”
“skim milk powder”
Now with extra Micro Plastics than ever before!
Although MIPL were detected in all analyzed samples, MIPL types varied greatly among skim-milk powders, ranging from a minimum of 2 to a maximum of 13 MIPL species within a sample (Figure 2). Additionally, 29 different types of polymeric matrices were identified (Figure2) for a total count of 536 particles
palm oil is not palm kernel oil JTYSK
Yummy
Nutella in my country is so damn expensive
i thought there must be some crack inside
Good to know that there is at least some amount of real cocoa and hazelnuts in there.
Nice, nice. Lots of nutrition. Jar of Nutella will do fine if I’m lost in the wilderness.
Why the fuck does it cost that much?!
Why the fuck does it cost that much?
most stores have a generic version which is almost identical
One of the biggest things about capitalism is that they charge what people are willing to pay in order to maximize profit. Capitalism encourages this behaviour.
Because people will evidently pay that much for it. No idea why.
More hazelnuts than I expected! 🌰
In Nutella?
I was most surprised when I finally had some and discovered it was basically just chocolate jam.
I am Italian and, living in Scandinavia, apart from being mostly disgusted by the other chocolate spreads, I am always very surprised to see the office managers, offering breakfasts on select days, defaulting to a teaspoon in the Nutella jar.
I grew up with a taboo for that and the only way I would ever have Nutella is by scraping some with a knife-side and spreading it thinly on a slice of bread.
It’s funny to see people do such things and then coming with the question: “you Italians have pasta, pizza and Nutella and you still manage to be so thin. How?!”
Check your portions.
Yeah as a Norwegian I’ve always been a bit weirded out when thinking about chocolate spread for more than two seconds. Tbf, I feel like you’re making it out to be more normal than it is (but idk how it is in Sweden or Denmark). Among adults I very very rarely see chocolate spread on bread. Among children however… Not great for their nutrition. I think most parents think “better they eat something than nothing” but I’d argue maybe that’s not always the case.
On another note: holy crap the regional chocolate spread (nugatti) is like 10 times better than nutella. Nutella households are weird.
To be fair I definitely think Nutella used to have better ratios because it used to taste better.
I make my own now with far more hazelnuts
Big agree on Nugatti. It’s so much better. I feel similarly about kvikk lunsj over kitkat.
Sjokade gjeng reis dere
Hell yeah
Strange…My hazelnut spread doesnt contain that…
Just as if it’s just cheap shit^(Sadly it costs three times as much for half the volume. But it tastes 10 times better)
Hazelnuts have ~60℅ fat, so that spread is still 35% suagr and 35% fat overall. Definetly better than the added palm oil in in nutella, but the health difference is pretty minor.
I’m fact if we go by calories per serving, yours should be worse since fat is more energy dense than sugar.
(But yes, the taste is definetly better and I would much rather have that at least contains mainly hazelnuts)
Not sure if I’d trust a brand that can’t spell “Milchspuren”.
Italian brand that exports to Germany.
Probably not even meant for the german market but rather german speaking part of Italy and was imported.
10% cocoa, 35% sugar.
Nutella prides itself on the low cocoa content, but the buttload of sugar is everywhere.
Hm…my spread (in the picture) says 60% hazelnut and 35% sugar…
The spread in the picture, as per the label, contains 60% hazelnuts, 10% cocoa and the rest must be sugar (~30%), but the percentage isn’t mentioned explicitly.
of 100g, 40g are carbohydrate of which 35g is sugar.
Aka 35%It doesn’t math. You can’t have 105% of the spread in the tub.
The label clearly says 60% hazelnuts + 10% cocoa. So that’s already 70%. How do you squeeze in 35% of sugar in there?
Something is wrong with that label. I don’t trust anything it says anymore. But more likely I’m just dumb at math and nutrition.
Does cocoa or hazelnuts contain sugar naturally and that’s why it goes to 35%, meaning 5% of hazelnut or cocoa content is actually sugar.
Math aint my strong suit either.
But it clearly tastes way better and other products in the same category (piemont hazelnut spread) taste very similar.
Thus I don’t care enough to not buy it. It’s not healthy to eat anyway and is bought for taste dn enjoyment ¯\_(ツ)_/¯Hazelnuts have about 4-5% sugar in them, so it maths out perfectly to 100% total with 30% added sugar.
Mine doesn’t either, because, yanno, it isn’t Nutella (it’s Nudossi)? This is about Nutella.
I am communicating that there are way better spreads to buy that arent 60% sugar and taste better.
Nutella is AI slop but for bread.
If you ever baked anything or made desserts this is no surprise. You always have to cut the sugar amount in half.
Are you my mother in law? She does that and her bakes are awful.
Lollll
I think it’s better just to make and eat desserts less frequently than try to mess with the sugar ratios, especially with baking. Like if you want something healthy maybe make a fruit tart instead of something that involves something like Nutella or cake icing where it’s supposed to be very sweet.
I don’t make them often because I don’t really care for sweets that much but I still cut the sugar when I make any.
Naaah, it works alright.
In some cases fucked up amounts of sugar are integral for the receipt (e.g Kouign-amann), but in most other cases (e.g cheesecakes) it is there just because author thinks it is the right amount.
Bakery is a spektrum and less sugary bakery have even more rights to exists than over-sugared.
And everything can be lessened, with time. Even the amount of sugar in bakery.
You’ll get used to the changed taste.
(of course everything else will taste more or less like sugar only, when compared to own makings with less sugar)
I use way way less sugar in anything I bake, especially like apple pies, of which I use zero sugar. Once your palette adjusts it tastes good, you can taste the natural sweetness of fruits and vegetables.
Well ok yeah less sweet cheesecakes are alright
Too much refined sugar is bad. Too much fat, particularly saturated fats, are bad. When you put them together, they work synergistically to fuck you up so much more. But everyone zeroing in on the sugar exclusively, pay attention. There are 4 calories in a gram of sugar, and 9 calories in a gram of fat. In one serving that’s 21 grams of sugar times 4, which is 84 calories from sugar. By contrast, even though there is less fat by volume at 12 grams, it still amounts to more calories than the sugar at 108 calories per serving.
And notably only 1 gram of fiber per serving.
I don’t even remember what Nutella tastes like, and even when I did try it I never understood the hype. If I were trying to make a healthy alternative, I would blend together a mix of hazelnuts, walnuts, oats, cocoa, dates, and however much needed water to get the desired consistency. I don’t feel like added fats should be necessary (nuts are already naturally high in fats), but if I wasn’t satisfied with the results, I might try using a little canola or avocado oil. Knowing me, I’d probably squeeze some flax in as well.
Calories are not just numbers, it matters where it comes from, and sugar is a worthless source of them, while fat is something the body needs. Palm Oil is awful though, everyone should be boycotting it. But the body doesn’t feel full until it gets an amount of fat, the brain needs it for proper functioning.
Fat was blamed for the ills of sugar our entire lives by the sugar industry in fact.
Oh, and actually plant-centric diets are a better way to achieve satiety than fat. Fats are so calorie dense that it’s way too easy to overconsume before feeling full. Since diets heavy in whole-plant foods are naturally high in fiber and low in overall calories, it’s easier for a person to eat as much as they want and still keep their weight under control. This is why vegans and vegetarians tend to average the lowest bodyweights among dietary groups.
Plants do contain fats so it’s not mutually exclusive. Nuts, beans, all sorts of seeds, all contain high amounts of fat, which is oil.
You’re just spouting half-baked influencer nonsense. Sugar is not a demon, carbohydrates are literally the primary fuel that we run on, and virtually every cell in our body uses them. It’s the improper consumption of carbohydrates outside of their natural, intact, whole-food context; as well as within the context of an overall diet that tends to be high in heavily processed foods, extremely low fiber, low antioxidant and other phytonutrient content, way too high in animal products which come packaged with too much saturated fats, especially cured meats, and in lifestyles with other significant risk factors like sedentary, smoking, and excessive alcohol consumption.
Fat has its place, but its role is mainly an emergency store for periods of starvation. Our bodies use these fuels differently too. For example if you look at textbooks on fitness training, they might talk about the myth of “the fat burning zone.” Think of our body’s energy consumption like a set of dimmer switches. The body does not switch between one or the other like a binary, it’s more that it will use differing ratios of all energy sources based partly on activity level. If you’re doing low impact activity like walking or, even just existing, the body will tend to prefer burning a ratio of calories from fat. If you move to higher impact activities, your body will start burning a much higher ratio of calories from carbohydrates. Although going back to that point about the fat burning zone myth, it must be stressed that it is a myth - you’ll burn a lot more fat with higher impact exercise despite the body using more carbs because the overall volume of calories burned is way higher than with low impact, especially if you do something like HIIT.
There is good reason that even relatively conservative fitness organizations like NASM say right in their textbooks - carbs are equally, if not a more important nutrient than protein.
And yeah, the communication about fats in the 80s and 90s was poor. But that doesn’t mean one macro is magically innocent and the other is evil. In the big picture, experts were recommending Mediterranean style diets all the way back then. Industry did not listen. Sure some products were reduced fat - mostly the unpopular ones. And yes they raised sugar levels. But overall, both refined sugar levels, and fat levels have increased in processed food levels over time - especially saturated fats, and when it was legal, trans fats.
But yeah, palm and coconut oils are awful. They’re being put in too many things, and it won’t surprize me if we’re going to start seeing a dip in vegan health outcomes because of that.
The palm oil is especially bad because of the way it is produced - mainly by burning down rain forest and planting there, but the soil isn’t great for that and gets washed out fast, which means the next area of rain forest gets destroyed.
That would be healthier, but it’s no wonder you were disappointed with the results. The stickiness of the dates would definitely let you lower the fat content, but replacing all of that with water is going to give a very different texture.
To mimic the texture of the saturated fats, you’d do better to use olive oil or the avocado oil you suggested and store the result in the refrigerator. Both of those solidify at refrigerator temperatures the way the saturated fats do at room temperature - canola doesn’t, so that won’t work as well.
Replacing the powdered milk with oats (which would also help a little with gelling the mixture) is good, but don’t forget to add a pinch of salt that is inherent in cow’s milk but the oats are lacking.
You’ll still not be getting the flavor exactly, but those two substitutions should get you a lot closer and a much more similar texture. The walnuts in particular are definitely going to throw you off though. You could reduce the cocoa powder slightly to make up for the extra bitterness, but they would still add a heavier earthy flavor to the mix that people used to milk rather than dark chocolate probably won’t find appealing.
This is all hypothetical and something I spontaneously listed based on the ingredients in the image. I haven’t actually tried making it and don’t know if the results are disappointing or not.
Some of the ingredients I chose were based more toward seeking health benefits than flavor - the walnuts and flax in particular. Both ingredients would make the results more of an acquired taste, and I might prefer something like pumpkin seeds and/or cashews if I felt stronger about flavor.
The sugar jar is half empty
