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Nutella Is Poisonous For You And Your Kids. Here Is The SHOCKING Reason Why.

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Nutella Is Poisonous For You And Your Kids. Here Is The SHOCKING Reason Why.

Nutella, introduced in 1964 by Italian confectioners Ferrero (who still manufactures the product) has many hidden health impacts that you never realised.









During the height of its popularity in the 70s and 80s parents of the kids going crazy over the stuff weren’t taking as many precautions back then as they are today, especially when it comes to reading ingredient label on the back of their food










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  boldly claims their product contains “No Artificial Colors and No Artificial Preservatives”.



Artificial is defined as “made or produced by human beings rather than occurring naturally.” Every single one of their ingredients goes through very heavy processing before it even hits the mixing bowl.This implies that the natural state of these ingredients is completely absent from their recipe or 'formula' as its known. Their soy lecithin alone is about as artificial as an emulsifier/preservative ever gets.



Nutella contains almost 67% saturated fat and processed sugar. 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 bring those figures into perspective, typical chocolate of the same weight has 250 to 300 calories and 12 to 16 grams of fat.



VANILLIN: AN ARTIFICIAL FLAVOR (MSG) 



"Vanillin, it's just like vanilla right?" Wrong. This is actually one of the most harmful ingredients in Nutella. The scent and flavor of vanillin are nothing but manufactured chemicals. Its really just a bunch of compounds that are extracted from a vanilla bean.



Sure, vanilla has plenty of other odor molecules, but vanillin is the main one providing about 95% of the scent. And, thanks to technology, you can make it cheaply from petroleum and in a laboratory. The largest vanillin manufacturers in the world are in China and more than 90% of food products manufactured contain vanillin from China including Nutella.



Probably the worst thing about vanillin is that it contains unquantified amounts of unlabeled MSG. It is not a nutrient, vitamin, or mineral and has absolutely no positive health benefits. The part of MSG that negatively affects us is 'glutamate', not the sodium. MSG breakdownn 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. MSG is actually a slow release poison In man common foods.



MSG acts as an 'excitotoxin' - something that stimulates the reward and pleisure systems of the brain. Basically meaning that we think it tastes better than it actually does and consequently consume more.



There's a large and growing number of Clinicians who are convinced that excitotoxins play a critical role in the development of several neurological disorders. These have been found to include migraines, infections, seizures, abnormal neural development, specific types of obesity, certain endocrine disorders, and especially neurodegenerative diseases. These includes: ALS, Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, and olivopontocerebellar degeneration.



PALM OIL



Palm oil is a extracted from the fruit of the palm tree.



The most widespread application of plam oil is in the United States. It's use 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 reported 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 meta-analyses that show that palm oil. A Dutch analysis, released in 2003, weighed data from 35 clinical studies and found that palmitic acid raises blood cholesterol levels and significantly increased the ratio of total cholesterol to so-called “good cholesterol,” a renowned risk factor for heart disease.



In a study “Plant Foods for Human Nutrition,” released in 1999, three Nigerian biochemists pointed out that the oil in an oxidized state can threaten physiological and biochemical functions of the body. 



The dangers of oxidized palm oil include organotoxicity of the heart, kidney, liver and lungs, as well as reproductive toxicity.



SOY LECITHIN



Soybean lecithin is the remnants of crude soy oil. It goes through a “degumming” process before its used in manufacturing. It contains many solvents and pesticides and has a consistency ranging from a plasticy solid to a gummy fluid.  Its bleached to a more appealing light yellow as it starts out as a dirty tan to reddish brown.



Soy lecithin is commonly used in the processed food market. It is used as an emulsifier to keep water and fatty solids from separating in foods like margarine, peanut butter, chocolate candies, ice cream, coffee creamers and baby formula. It also extends shelf life in the marketplace.



Genetically engineered soy, the most common variety used in manufacturing, contains high concentrations of plant toxins. The presence of high levels of toxicants in the GM soy represent thousands of plant biochemicals many of which have been shown to have high damaging and toxic effects.



REDUCED MINERALS WHEY



The production of whey protein begins with dairy cows and was normally dicarded as a waste product in cheese making.



The sheer value of whey is now being recognised and dairy farms have now 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.



HEALTHY ALTERNATIVES TO NUTELLA (recipes from healthyholisticliving.com)



Raw Nutella Recipe #1



Makes 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 #2



Makes 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.



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.













Sources:

thesweetlifeonline.com

antigonexxi.com

preventdisease.com

complete-health-and-happiness.com

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