Love Nutella?

Here's Why You

Should Never Eat It And Opt For A
Healthier Alternative Recipe

June 12, 2013 by NATASHA

LONGO
I used to love Nutella when I was kid--that is before studying nutrition and discovering
its harmful ingredients. The scariest thing that people don't know about Nutella is that
it contains monosodium glutamate (MSG), also known as E621. It's cleverly hidden
inside an artificial flavor called vanillin which is labeled on every Nutella jar. It also
contains the toxic GMO emulsifier soy lecithin and palm oil whose extraction is
ravaging forests and wildlife throughout the world.

Nutella was introduced in 1964 by the Italian company Ferrero who still manufactures

the product, however they do have local manufacturers in many countries.

As kids we went crazy over nutella in the 70s and 80s, but parents back then weren't
taking as many precautions as they are today, especially when it comes to reading
ingredient labels.
According to the official US Nutella Website, the ingredients are as follows:
"sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), soy
lecithin as emulsifier, vanillin: an artificial flavor"
Nutella claims their product contains "No Artificial Colors and No Artificial
Preservatives".
The definition of artificial is "made or produced by human beings rather than occurring
naturally." Every single one of their ingredients goes through very heavy processing
which would imply that the natural state of these ingredients which contribute to color
and preservation is completely absent from their formula. Their soy lecithin alone is
about as artificial as an emulsifier/preservative gets.
Nutella contains 67% saturated fat and processed sugar by weight. A two-tablespoon
(37 gram) serving of Nutella contains 200 calories, 11 grams of fat, 3.5 of which are
saturated and 21 grams of sugar. To put that into perspective, a typical chocolate and
nut candy bar has 250 to 300 calories and 12 to 16 grams of fat.
VANILLIN: AN ARTIFICIAL FLAVOR (MSG)
When most people see vanillin, they think...oh it has vanilla. However, this is likely one
of the most harmful ingredients in Nutella. Scent and flavor of vanillin are nothing but
chemicals. When we talk about actual real-life non-imitation vanilla flavor, what we're
really talking about is a bunch of molecules that are extracted from a vanilla bean.
The grandest chemical of all of these is vanillin. Sure, vanilla has plenty of other odor
molecules, but vanillin is about 95% of the scent. And, thanks to technology, you can
make it cheaply from petroleum and in a lab. The largest vanillin manufacturers in the
world are in China and more than 90% of food products manufactured contain vanillin
from China including Nutella.
The worst part of vanillin is that it contains unlabeled MSG. It is not a nutrient, vitamin,
or mineral and has no health benefits. The part of MSG that negatively affects the
human body is the "glutamate", not the sodium. The breakdown of MSG typically
consists of 78% glutamate, 12% sodium, and about 10% water. Any glutamate added
to a processed food is not and can not be considered naturally occurring. Natural
glutamate in plants and animals is known as L-glutamic acid. MSG Lurks As A Slow
Poison In Common Food Items Without Your Knowledgeand vanillin is one of
them.

MSG has been proven to act as an excitotoxin which stimulates the reward system of
the brain, so we think it tastes better (than it actually does) and consequently consume
more.
There are a growing number of Clinicians and Scientists who are convinced that
excitotoxins play a critical role in the development of several neurological disorders,
including migraines, seizures, infections, abnormal neural development, certain
endocrine disorders, specific types of obesity, and especially the neurodegenerative
diseases; a group of diseases which includes: ALS, Parkinson's disease, Alzheimer's
disease, Huntington's disease, and olivopontocerebellar degeneration.
PALM OILPalm oil is taken from the fruit of the oil palm tree.
The use of palm oil in processed foods, its most widespread application in the United
States, jumped sharply after government authorities took aggressive steps to reduce
the trans fat content in processed foods. The Center for Science in the Public Interest
reports that palm oil is second only to soybean oil in terms of worldwide popularity as a
food oil.
In support of its warnings about the dangers of palm oil, the center cites two metaanalyses that show that palm oil raises blood cholesterol levels. A 1997 British
analysis evaluated 147 human trials and concluded that palmitic acid, an active
ingredient in palm oil, raised total blood cholesterol levels. A Dutch analysis, released
in 2003, weighed data from 35 clinical studies and found that palmitic acid significantly
increased the ratio of total cholesterol to so-called "good cholesterol," a widely
recognized risk factor for heart disease.
In a study published in a 1999 issue of "Plant Foods for Human Nutrition," three
Nigerian biochemistry researchers extol some of the nutrients found in fresh palm oil,
but point out that the oil in an oxidized state can threaten physiological and
biochemical functions of the body. They acknowledge that manufacturers of processed
foods oxidize palm oil in their products for a variety of culinary purposes, meaning that
much of the palm oil consumers eat is in an oxidized state. The dangers of oxidized
palm oil include organotoxicity of the heart, kidney, liver and lungs, as well as
reproductive toxicity, the researchers claim. Additionally, they note, oxidized palm oil
can cause an increase in free fatty acids, phospholipids and cerebrosides.
Indonesia has achieved its goal of becoming one of the two largest palm-oil producers
and exporters in the world. But at what cost?
At least half of the worlds wild orangutans have disappeared in the last 20 years;
biologically viable populations of orangutans have been radically reduced in size and
number; and 80 percent of the orangutan habitat has either been depopulated or
totally destroyed. The trend shows no sign of abating: government maps of future
planned land use show more of the same, on an increasing scale.
In Malaysia, peat swamp forests are being obliterated, and the disappearing forests
endangering the habitat of the pygmy elephant -- the smallest elephant on Earth -- the

clouded leopard, the long-nosed tapir and many rare birds.

As word spreads about the devastation that palm oil cultivation can cause, people are
beginning to take notice and companies are beginning to make changes. Sustainable
palm oil is in its infancy, and according toWorldwatch Institute, palm oil sustainability
criteria remain controversial.
Check out saynotopalmoil.com to get a full perspective on what's happening
throughout the world because of palm oil.
Palm Oil is simply another ingredient that needs to be banned from our food supply.
We don't need it if it's not sustainable in the health of our ecosystems or wildlife.
SOY LECITHINSoybean lecithin comes from sludge left after crude soy oil goes
through a "degumming" process. It is a waste product containing solvents and
pesticides and has a consistency ranging from a gummy fluid to a plastic solid. Before
being bleached to a more appealing light yellow, the color of lecithin ranges from a
dirty tan to reddish brown. The hexane extraction process commonly used in soybean
oil manufacture today yields less lecithin than the older ethanol-benzol process, but
produces a more marketable lecithin with better color, reduced odor and less bitter
flavor.
Today soy lecithin is ubiquitous in the processed food supply. It is most commonly
used as an emulsifier to keep water and fats from separating in foods such as
margarine, peanut butter, chocolate candies, ice cream, coffee creamers and infant
formulas. It also helps prevent product spoilage making it a preservative and
extending shelf life in the marketplace.
The majority of soy sources in the world are now genetically modified(GM).
Researchers have clearly identified GM foods as a threat to the environment, pollution
of soils and a long-term threat to human health with links to of the world with unnatural
genetic material that may have unknown long-term consequences with links to
decreased fertility, immunological alterations in the gut and the exacerbation and
creation of allergies.
Genetically engineered soy contains high concentrations of plant toxicants. The
presence of high levels of toxicants in the GM soy
represent thousands of plant biochemicals many of which have been shown to have
toxic effects.
REDUCED MINERALS WHEY
Whey protein production starts with dairy cows and was actually considered a waste
byproduct of cheese production. It was typically discarded.
Dairy companies now recognize the value of whey and have set up factories to

concentrate and purify it from sources that are substandard from cows fed GMO
foods, antibiotics and hormones to boost their production. Reduced-minerals ends up
being a dark cream-colored product which companies acquire raw from the same
handful of manufacturers.
Whey powder is an additive commonly used in spreads to prevent the coagulation of
the product because it stabilizes the fat emulsions.
It is manufactured by drying whey that has been heat treated to remove a portion of
the minerals. It is used as animal feed and also by the pharmaceutical industry.
Levels of demineralization of this type of whey can exceed 90% making this ingredient
completely useless in terms of nutrition.
So dump this toxic brew of a spread and opt for a healthier alternatives below.
HEALTHY ALTERNATIVES TO NUTELLA
Raw Nutella Recipe #1makes about 1 cup

Ingredients:
1 cup hazelnuts, soaked for 8-10 hours
1/4 cup maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
1/4 cup raw cacao powder
2-4 tbsp coconut milk
Drain and rinse hazelnuts and place in food processor or high-powered blender. Blend
until smooth, scraping down the sides as needed. Depending on the strength of your
blender, this may take 10-15 minutes to get the desired consistency.
Once the hazelnuts turn into a buttery consistency, add the sweetener, vanilla, salt,

and cacao powder and blend until smooth. Slowly add the milk until desired
consistency.
Raw Nutella Recipe #2Makes a 330ml Jar

Ingredients:
15 dates (around 90 g. or 3 oz.)
1/2 cup almond butter
4 Tbsp maple syrup
1/3 cup carob powder
1Tbsp coconut oil
1. Rehydrate the dates in hot water for about 10 minutes (or 2 hours in cold water)
2. Combine all your ingredients in a blender. Scrape the sides as needed to make sure
the spread is smooth. Add only water or oil...never milk for this recipe.
Sources:thesweetlifeonline.com
antigonexxi.com
preventdisease.com
Natasha Longo has a master's degree in nutrition and is a certified fitness and
nutritional counselor. She has consulted on public health policy and procurement in
Canada, Australia, Spain, Ireland, England and Germany.
Posted by Thavam