Honestly, I'd have thought there's more added oil/fat in it.

They might use a toxic emulsifier in it for that reason.

The danish aren't all overweight though. 50% of white people in the US are now. 60% or more of the general population last I checked, and it takes an immigrant on average 7 years to become as overweight as the average American.

So something is different.

16 to 20 teaspoons of sugar or the equivalent, in a 16 oz pop I've read. Can you imagine putting 10 teaspoons of sugar in a cup of coffee?

If I'm not mistaken palm oil is the best of the worst. It is fast growing in contrast to the alternatives meaning we'd clear much more rain forest if we were to boycott it straight away. We have to remember to have an alternative on hand every time we propose a boycott of something that's not easily omitted from use.

Glass?

Propaganda / marketing, but still interesting:

Ferrero - About Palm Oil in Our Products (PDF)

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.

So IKEA food?

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.

Not how preserves work.

1 part sugar to 3 part fruit

of 100g,, 40g are carbohydrate of which 35g is sugar.
Aka 35%

That is how any food works actually. You don't need sugar to preserve things.

More hazelnuts than I expected! 🌰

Lollll

/s I think lol

Yes

I think this is a fair point. There's palm oil in shit that has no reason for being in there lol

And this guy's Nutella in his jar's boyfriend

This but unironically

Spoken like someone who drinks La Croix.

Lobster was once a food of the impoverished too lol

Sjokade gjeng reis dere

Why the fuck does it cost that much?!

Nice, nice. Lots of nutrition. Jar of Nutella will do fine if I'm lost in the wilderness.

Not sure if I'd trust a brand that can't spell "Milchspuren".

Good god man, a single teaspoon in my tea is too much. If I do super strong tea or coffee, like 3 tea bags in a half cup, mixed with half whole milk, a full teaspoon is about right to taste.

10 is just too much, it's horrible for you too, even if you don't get diabetes, it crashes your energy level, cut it out for a couple of weeks then get a big dose of sugar and you will see what it does to you.

Hazelnuts have about 4-5% sugar in them, so it maths out perfectly to 100% total with 30% added sugar.

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)

In Nutella?

I was most surprised when I finally had some and discovered it was basically just chocolate jam.

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.

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)_/¯

Italian brand that exports to Germany.
Probably not even meant for the german market but rather german speaking part of Italy and was imported.

Big agree on Nugatti. It's so much better. I feel similarly about kvikk lunsj over kitkat.

Because people will evidently pay that much for it. No idea why.

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)

Good to know that there is at least some amount of real cocoa and hazelnuts in there.

i thought there must be some crack inside

What my family told me is:
Enough sugar, acidity or long enough heat.

And one can't be a know-it-all in every profession.
So if you have a reputable source for your claim, I'll gladly accept it.
Else it's your word against mine.

You are correct there are multiple ways to preserve foods, and sugar is one, as it's hyrdroscopic (edit, Hygroscopic I think not hydro-,) it grabs all the water so bacteria can't use it, same as salt does. Vinegar is another. Pressure cooking, 15 pounds for an hour and a half, does the trick. The older way, tyndallization, which Pasteur (and koch, of germany) popularized, before pressure cookers existed, when they definitively proved germ theory to the legions of dumb motherfuckers believing in spontaneous generation, is to heat something to boiling for an hour or so, covered, let it sit for a day, do it again, then another day and another boil, and it kills any hardy bacteria in it. Not quite as reliably as pressure cookers however.

The best way to pressure cook combines both methods for dry goods, you soak them for a day, letting anything growing in them sprout, boil it for long enough to soak up the water level you want in them, dry it out, then pressure cook the next day.

This is a well fleshed out process.

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.

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.

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

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.

thank you for your efforts 🌟

This has been discussed before. Clearing out steppes and prairies is different from clearing out rainforest with its extreme biodiversity.