Question: why do people like La Croix? Ive tried every flavor and each one tastes like sand and pain at best.

Umm lots and lots of kids, and some adults, have that kind of cereal for breakfast most mornings

Hmmm, look at the labels. They each say something something "100".

Not the right language, but maybe something like per 100? Like per 100 grams of water? Or.. something about volume?

IDK, it would be a weird way to do it. But something like that might explain why so much sugar, seemingly more than can fit in the can.

Sugar is heavy, there's no way 39 grams is the same size as the can

Edit: gandalf seems to have the right idea here!
https://sh.itjust.works/comment/24686999

Edit2: wait, a can has 300+ grams of fluid in it... So the sugar would be 1/3 of what the whole can would be. This actually makes the picture more confusing 🤔

Edit 3:

Behold, 39 grams of sugar. About one shot glass worth.

Here's that glass next to a can. I don't have any soda pop in the house.

And it’s not normal, it’s a problem!

Okay. Gimmy.

I mean, hitting yourself in the face can be a part of an otherwise healthy routine.

Yeah, I have a healthy routine. Make myself a nice breakfast and eat it while I read the paper, take the dog out, have a shower, take the bus to work, jog at lunch, take the bus home, go for an evening bike ride, punch myself in the dick, have a healthy balanced dinner and in bed by 9.

Because it's being used for mass ultra processed foods. I was really just referring to the difference between that and the palm oil that's used in traditional African cooking. Its like soy or corn or any other crop that's being used for capitalism rather than just feeding people.

I'm a jif man myself

Is this a surprise to anyone? No one is buying Nutella for the health benefits...

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.

It usually gets tough when you get to the raw cocoa powder layer...

The sugar jar is half empty

Everyone knows those cereals are for kids and only as a special treat, not an every day thing.

LOL, no, we really don't.

Lol, the commercials for said cereal were always literally about everyone saying it was cookies for breakfast, and who doesn't have the same breakfast every day? If there was a box of cereal, that's what we were eating until it was gone and then you open the next box of cereal or switch to toast/waffles/pancakes/biscuits/oatmeal until that box is used up, and so on and so forth until it's time to go back to the grocery store.

If your parents bought the cookie cereal (and there were apparently enough to keep it on the shelves for years) then you were eating it everyday as a normal thing.

At 57% sugar, it is no longer a bread spread but a flavored sugar mix

Wait until you hear about Soylent green

It tastes like hazelnut cake frosting.

A photoshoot?

I choose this guy's Nutella in his jars too

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?

That's a different product category.

“Food”

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.

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.

If you ever baked anything or made desserts this is no surprise. You always have to cut the sugar amount in half.

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.

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.

Strange...My hazelnut spread doesnt contain that...

Just as if Nutella is just cheap shit^(Sadly it costs three times as much for half the volume. But it tastes 10 times better)

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.

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 1:3

Some shopping prior to photo could be involved though.

Well ok yeah less sweet cheesecakes are alright

Good point.

Not the right climate I suppose.

Are you my mother in law? She does that and her bakes are awful.

Only it wasn't palm fat until recently. Shittiest oil on the planet, they're destroying SO much rain forest and replacing it with palms.

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.

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...

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.

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.

"With natural ingredients"

Always my favorite

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.

Around here, peanut butter is between 90% and 100% peanuts.

No comparison to Nutella.

Roasted peanuts (91%)

No comparison to Nutella.

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.

Hell yeah

You don't need any sugar to preserve, you just need to cook it at 15 lbs of pressure for an hour and a half.