Just when you thought there is at least one safe all natural product Nutella turns out to be the most deceptive of them all accoring to PreventDisease.com .
June 12, 2013 by NATASHA LONGO
Love Nutella? Here's Why You Should Never Eat It And Opt For A Healthier Alternative Recipe
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 Knowledge and 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 OIL
Palm 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 meta-analyses 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 world’s 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 to Worldwatch 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 LECITHIN
Soybean 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
At least half of the world’s 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 to Worldwatch 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 LECITHIN
Soybean 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 #1
makes about 1 cup
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
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)
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.
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.
Blog Editor's Note: This blog is not intended to diagnose, treat or cure any medical condition. If you have any symptom and before taking any supplements consult with your qualified physician.
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TIPS FOR AVOIDING GMOs
Tip #1: Buy Organic
Tip #2: Look for Non-GMO Project Seal
Tip #3: Avoid at-risk ingredients
Tip #4: Download the Shopping Guides
Processed
foods often have hidden GM sources (unless they are organic or
declared non-GMO). The following are ingredients that may be made from
GMOs.
Artificial Hormone-free Brands' Guide- Click on your state below to download a PDF document of dairy products sold in your area that are free of artificial bovine growth hormones.
Fluoride Action Network - Broadening public awareness about fluoride: www.fluoridealert.org
Vaccine Information: National Vaccine Information Center: www.nvic.org
Think Twice Global Vaccine Institute: www.thinktwice.com
State to State Vaccination Exemption Forms
Courtesy of "The Power Team" of Youngevity
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