You must log in or # to comment.
I usually have Nutella in my Nutella jars, but you do you.
It usually gets tough when you get to the raw cocoa powder layer…
I choose this guy’s Nutella in his jars too
And this guy’s Nutella in his jar’s boyfriend
That sounds even worse than Coca Cola.
Do yourself a favour and try some real cocoa hazelnut butter from Quebec’s Allo Simonne or from Toronto’s Roasted Nut Company. Decadent, lightly sweet, and without the peculiar greasy texture from the palm oil.
21 grams of sugar in a 37 gram serving, so >56% sugar by weight
no wonder it’s delicious 😆
At 57% sugar, it is no longer a bread spread but a flavored sugar mix
Have you seen how much sugar jam needs to be preserve?
Fruit jam alone is usually 1:2 and at best for certain acidic fruits 1:3You don’t need any sugar to preserve, you just need to cook it at 15 lbs of pressure for an hour and a half.
Not how preserves work.
That is how any food works actually. You don’t need sugar to preserve things.
We’ll see when you catch botulism :)
And you’ll probably not make it 100% sterile.
You have no idea what you are talking about, pressure cooking kills botulism. You have never canned food before clearly. You are just luck louis pasteur isn’t on this thread.
The products I buy are 1:1. Maybe slightly more towards sugar, but never 1:3. Not saying these don’t exist but you don’t need more than 1:1 to preserve.
1 part sugar to 3 part fruit
European here. Sorry, but it is so ridiculous that labels don’t just show some standardized “per 100 g” so things are easily compared without math.
Yeah same opinion here, guess they cant make it easy for people to know what they put in their bodies or they might start caring right?
I keep a spreadsheet with that information.
Here are the macros for nutella, per 100 g:
- 540 kcal
- ~30 g fat
- ~60 g carbs
- 5.4 g protein
- 2.7 g fiber
the problem with per 100 g is that some foods are eaten in much smaller quantities, so the “per serving” (if a serving size is accurate) is actually more helpful for knowing how reasonable it is to eat.
I would just like the per 100 g nutrition information in addition to the per serving information.
I think both “per serving” and “per 100g” should be required. Some foods/drinks come with “0g carbs” or “0 calories” in small enough servings, but only because the actual amount is negligible. The problem is that once the serving gets large enough, those things do start to matter, especially for instance carbs for diabetics.
Multiple times I’ve run into a “low carb” or “low sugar” drink that said something like 2 or 3g carbs per serving, and then had 2 or 3 servings per bottle, which ending up raising my blood sugar more than expected. Technically that’s on me for not checking the “per serving” and “servings per container”, and I’ve since learned my lesson, but it’s still annoying.
I completely agree - we need both!
Add in a “per container” for things that are realistically seen as a single serving, like your drink example.
That way I don’t have to do the ‘per 100g’ figuring and I have a realistic assessment of that small can of soup that’s somehow supposed to be 2 to 3 servings.
Imagine how we feel in the US being given numbers interchangeably in ounces and pounds. Nothing like dividing random numbers by 16 in your head in the store. Grams would be so much easier for this purpose.
That’s why it is delicious.
Thanks I Hate It
palm oil is not palm kernel oil JTYSK
“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
Nutella in my country is so damn expensive
Hmm. I’m still eating it!!
But it tastes soooo good!
Palm oil = deforestation.
Nearly all agriculture clears wild land and replaces it with monoculture.
Yup. And it increases as demand increases. Palm oil has seen a surge in use, replacing other things, over the last few decades. This is due to trans fats being phased out. So we traded one major problem for another.
Or is that just propaganda to prevent palm oil from taking to much marketshare?
You need at least 3 times as much farmland to make an equal amount of any other form of vegetable oil.
Most farm oil used in Europe is from sustainable farming, Indonesia makes 50% of the palm oil on the global market, and they claim to have regulated palm oil farming to be sustainable.
Palm oil is an excellent oil, it is efficient to grow because of very high yields, and it’s been used for thousands of years.Well, I hope you are correct and that there are no reasons for Indonesia to be lying about that.
Demand has only gone up in the past few decades. It’s in more and more highly processed foods.
I don’t think any of this changes past deforestation, either.
Since oil palms only grow in humid tropical environments it really comes down to which land we value the most. By using 3 hectares in Europe we could save 1 hectare of land in rainforests. What is worth more, 1 hectare rainforest in Indonesia or 3 hectares of native woodland in Europe? It’s not really clear cut. One could argue that 1 hectare of rainforest is more valuable because of the higher biodiversity. However there is not one natural answer to this question and ultimately subjective.
I heard that palm oil plantations deforest where orangutans live and I wouldn’t want to destroy their habitat. Why can’t America grow palm oil instead of so much corn and soy beans?
Oil palms only grow in humid tropical environments. Environments that when left undisturbed would be tropical rainforest. Decoupling palm oil from deforestation is therefore very hard. Certified sustainable palmoil is simply from farmland that the farmers have proved not to have been deforested recently but that same land still has the potential to return to tropical rainforest after restoration.
Regarding America specifically probably only Hawaii could support it. But land there is scarce and is used for much higher value crops like fruit crops. Harvesting palm oil is also quite labor intensive since the fruit bunches are harvested manually. It therefore does not make economic sense to grow it in countries with high wages.
I absolutely love Orangutans, but then any action should be against the countries that fail to protect orangutans, not demonizing palm oil which dozens of countries depend on.
Demonizing palm oil reeks of industry manipulation, to protect agriculture in Europe or USA.Ok but you could be Mr monopoly guy behind the keyboard astroturfing your palm oil empire on Lemmy.
But seriously why isn’t the USA producing palm oil?
Not the right climate I suppose.
I buy lots of produce from Canada. I wonder if we could greenhouse palm oil trees.
I don’t see why not, the problem is probably more to make it profitable, as the product would have to compete in a market of cheap palm oil from developing countries.
In greenhouses with artificial light, you can create whatever conditions you want, including a subtropical climate.
Palm oil is almost or entirely unique among plant oils in that it is solid at room temperature without hydrogenation, so it’s a plant oil that behaves like an animal fat in recipes. How’s it compare to lard in sustainability?
Excellent point, compared to lard it’s probably more like 30 times more efficient in the amount of farmland needed.
The problem is not palm oil, the real problem is that the global population has increased from 5 to 8 billion in 50 years. Without palm oil, deforestation would probably have been worse.There is not a pig breed out there that is all lard. However there is a huge difference between pig breeds regarding the procentage. Back in the day when palmoil was not available and lard was used the pigs we had were much fatter and fed a diet higher in cereal grains and lower in soy. When lard went out of fashion there was suddenly a huge oversupply of the stuff and we shifted their diets but more importantly shifted breeding efforts to ever leaner pigs.
This makes it harder to say exactly what environmental impact lard would have if we shifted back to using it as one of our main solid fats. I would argue that lard right now could be seen as a byproduct. In my country a lot of the lard is currently used as a feedstock for biodiesel which, when you think about it, is absolutely insane considering we at the same time import copious amounts of palm oil. You could even see it as us currently making biodiesel from palmoil by proxy. Which is not ideal.
But let’s say we could make the shift back to lard. We would get slightly less biodiesel but at the same time we could shift to a cereal grain heavy diet for the pigs and go back to those old breeds. Soy yields far less than say corn yields. Fatty pigs could therefore be less land demanding than lean pigs are to raise. I can’t exactly say if the demand for land would go up or down in the final equation but theoretically we could end up actually needing less land when also taking account the less land we would need for palm oil. But the main obstacle here is that people simply don’t want to eat lard anymore. It’s “icky” for the modern consumer. Which is ironic as we still consume it in sausages as one of the largest ingredients, but the consumers won’t accept it in baking products anymore.
In the end lard is just the carb in cereal grain converted to fat via a pig. And cereal grains are plentiful and very high yielding. Is using corn to produce fatter pigs, pigs that we would still raise anyway for the meat, really be worse than using the same corn for bio ethanol? It’s worth a thought. I would be very interested in seeing a full life cycle analysis of the land use and environmental impact such a shift would lead to.
Definitely not entirely unique.
RBD coconut oil can be processed further into partially or fully hydrogenated oil to increase its melting point. Since virgin and RBD coconut oils melt at 24 °C (75 °F), foods containing coconut oil tend to melt in warm climates. A higher melting point is desirable in these warm climates, so the oil is hydrogenated. The melting point of hydrogenated coconut oil is 36–40 °C (97–104 °F).
i thought there must be some crack inside
Good thing I don’t just eat the stuff by itself right out of the jar and finish the whole thing in a single sitting.
Oh god who would do such a thing!?! Next you’d tell me some people would scrape their fingers all around the inside of the jar and lick them making sure they get every last remaining chocolate of that sweet sweet nector of the gods. And even stick their tongue inside, making out style with the jar, making sure no more chocolate taste left 🤤
And even stick their tongue inside, making out style with the jar, making sure no more chocolate taste left
Ladies, are you having trouble getting your man to go down on you? Boyfriends hate this one simple trick!
All that sugar sounds like asking for a yeast infection.
Couldn’t be me
Loving the Matilda reference!
brand new sentence
Once read a thread where someone was asking the best way to eat it. There were suggestions like on toast, or with banana slices. But the best answer—and the one that had me laughing in tears—was:
With your whole hand.
Good to know that there is at least some amount of real cocoa and hazelnuts in there.
