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Nutella is Poisonous for You and Your Kids

Since 1964, the Italian company Ferrero produces Nutella. Today, it is one of the most popular products in the world and besides Italy; it is being produced in many other countries. Many children and adults enjoy in the taste of Nutella. But, the problem with Nutella is that it is not healthy at all. It contains a lot of unhealthy ingredients.

According to the official US Nutella Website, this is the list of its ingredients: Sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), soy lecithin as emulsifier and vanillin (an artificial flavor). Even though most of us are aware how harmful these ingredients are, Nutella still claims that their products don’t contain Artificial Colors and Artificial Preservatives”.

That’s why we are going to show you that their official statement is a lie:


Vanillin: An Artificial Flavor (MSG)

The scent and flavor of vanillin are nothing but chemicals. Due to advanced technology, vanillin can be manufactured cheaply. The biggest producers of vanillin in the world are in China. We can find vanillin in almost 90% of the manufactured food products.

The worst ingredient of vanillin is unlabeled. It is called Monosodium glutamate (MSG). It is not a nutrient, vitamin, or mineral and has no health benefits. The breakdown of MSG contains 78% glutamate, 12% sodium, and about 10% water.

MSG acts as an excitotoxin. It stimulates the reward system of the brain which makes us feel that Nutella tastes better than it actually does. Many Clinicians and Scientists are convinced that excitotoxins play an important role in the development neurological disorders such migraines, seizures, infections, abnormal neural development, certain endocrine disorders, specific types of obesity, and especially the neurodegenerative diseases; a group of diseases such as: ALS, Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, and olivopontocerebellar degeneration.

Palm Oil

Palm oil is taken from the fruit of the oil palm tree. It is used in many processed foods. According to the Center for Science in the Public Interest (CSPI), the palm oil is the second (after soybean oil) most popular food oil in the world. In their warnings of the dangers posed by palm oil, CSPI quotes two meta-analyses which show that palm oil raises the cholesterol levels in the blood.

The first one is British (from 1997). The scientists have found that 147 people (all of the participants) had higher cholesterol levels due to palmitic acid (an active ingredient in palm oil). The second analysis (released in Netherlands in 2003) has also confirmed that palmitic acid increases the cholesterol to a level which could cause a development of serious heart diseases.




In a study published by “Plant Foods for Human Nutrition” in 1999, three Nigerian biochemistry researchers have found that manufacturers of processed food use a palm oil in an oxidized state. The oxidized palm oil is dangerous for many physiological and biochemical functions of the body. According to the researchers, it can cause organ toxicity of the heart, kidney, liver and lungs.

Soy Lecithin

Soybean lecithin comes from sludge left after crude soy oil goes through a “degumming” process. This is a waste product that contains solvents and pesticides and its consistency ranges from a gummy fluid to a plastic solid. Nowadays, the soybean oil manufacturers use the hexane extraction process. This process gives less lecithin than the older ethanol-benzol process but produces a more marketable lecithin with better color, reduced odor, and less bitter flavor.

Soy lecithin is mostly used as an emulsifier that keeps the water and fats from separating in foods such as margarine, peanut butter, chocolate candies and ice cream. It also helps prevent product spoilage. This extends the shelf life in the Super Markets.

It is also important to know that more than 90% of the soy sources in the world are GMO. This soy contains high levels of plant toxicants. GMO soy can cause decreased fertility, immunological alterations in the gut and create many allergies.

Reduced Minerals Whey

Whey protein is actually a waste product of cheese production. Dairy companies produce it from sources that are substandard; such as cows fed with GMO foods, antibiotics, and hormones. Reduced Minerals Whey is a cream with dark color. It is manufactured by drying whey that has been treated to remove a portion of the minerals. The ash content of the dry product is not more that 7%. The minerals are removed by physical separation techniques such as precipitation, filtration or dialysis. The levels of demineralization usually exceed 90% which makes this ingredient completely useless in terms of nutrition. Reduced Minerals Whey is an additive that is used to prevent the coagulation of the product because it stabilizes the fat emulsions.

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