Stop eating refined sugar. Your physical well-being will improve drastically from just that one change.
Can make own at home, with a blender.
Roast your own nuts of choice.
Roasted Almond. Great.
Roasted Almond with roasted Hemp kernels. Great.
Roasted Almonds with roasted Hemp kernels, walnuts, pecans, pistachios, brazil nuts, hazelnuts, with a dash of chocolate, chilli, turmeric and white pepper… Great.
Taking the junk from the corporation… Not so great.
Much more fun exploring what ingredients go in your food, rather than have the corporation choose for you. They don’t choose for you. They choose for themselves, at you. You end up with junk instead of food.
Much more fun making your own. Healthier, cost similar, more nutrition, and no where near as much nutrientless white crystalline addictants… unless you want that, and can add sugar back in if you want. (Roasting makes it sweet though. Top tip. Healthy sweet.)
Just almonds, roasted, then blended smooth at a medium speed. Try it. See which wins your taste test.
Good thing I don’t just eat the stuff by itself right out of the jar and finish the whole thing in a single sitting.
Once read a thread where someone was asking the best way to eat it. There were suggestions like on toast, or with banana slices. But the best answer—and the one that had me laughing in tears—was:
With your whole hand.Oh god who would do such a thing!?! Next you’d tell me some people would scrape their fingers all around the inside of the jar and lick them making sure they get every last remaining chocolate of that sweet sweet nector of the gods. And even stick their tongue inside, making out style with the jar, making sure no more chocolate taste left 🤤
Couldn’t be me
Loving the Matilda reference!
brand new sentence
And even stick their tongue inside, making out style with the jar, making sure no more chocolate taste left
Ladies, are you having trouble getting your man to go down on you? Boyfriends hate this one simple trick!
All that sugar sounds like asking for a yeast infection.
skim milk? Disgusting! Give me that 4%
Although that is nutritionally bad, it’s not that atypical from a gastronomic point of view. I mean, jams end up being about half their weight in sugar too.
That much oil is uncalled for, though.
You gotta stir that shit bro.
There’s a Turkish supermarket near me and the hazelnut spread there is amazing. It’s 50% hazelnut and 10% cocoa with no palm oil
A bakery near me does their own “nutella” with less sugar and bo palm oil. It’s so much better
21 grams of sugar in a 37 gram serving, so >56% sugar by weight
no wonder it’s delicious 😆
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.
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?
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.
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.
I think both “per serving” and “per 100g” should be required. Some foods/drinks come with “0g carbs” or “0 calories” in small enough servings, but only because the actual amount is negligible. The problem is that once the serving gets large enough, those things do start to matter, especially for instance carbs for diabetics.
Multiple times I’ve run into a “low carb” or “low sugar” drink that said something like 2 or 3g carbs per serving, and then had 2 or 3 servings per bottle, which ending up raising my blood sugar more than expected. Technically that’s on me for not checking the “per serving” and “servings per container”, and I’ve since learned my lesson, but it’s still annoying.
Add in a “per container” for things that are realistically seen as a single serving, like your drink example.
That way I don’t have to do the ‘per 100g’ figuring and I have a realistic assessment of that small can of soup that’s somehow supposed to be 2 to 3 servings.
I completely agree - we need both!
At 57% sugar, it is no longer a bread spread but a flavored sugar mix
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 1:3You don’t need any sugar to preserve, you just need to cook it at 15 lbs of pressure for an hour and a half.
Not how preserves work.
That is how any food works actually. You don’t need sugar to preserve things.
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.
The products I buy are 1:1. Maybe slightly more towards sugar, but never 1:3. Not saying these don’t exist but you don’t need more than 1:1 to preserve.
1 part sugar to 3 part fruit
I absolutely get the point. That said, I prefer eating my pizza dough first, then cheese, then marinara sauce. Sometimes I go sauce first when I think no one’s looking. Drink it right outta the tub like a champ.
When I was a kid, it felt more delicious, than now.
reduce the sugar and use coconut oil and mmmmm.
Pretty sure they reduced the palm oil by a lot.
So is this true for the current one ,?
Maybe it’s been changed again more recently too.
https://time.com/5016830/nutella-recipe-change/
https://www.reddit.com/r/mildlyinfuriating/comments/1pr16t5/new_nutella_recipe_sucks/
Do yourself a favour and try some real cocoa hazelnut butter from Quebec’s Allo Simonne or from Toronto’s Roasted Nut Company. Decadent, lightly sweet, and without the peculiar greasy texture from the palm oil.
I usually have Nutella in my Nutella jars, but you do you.
I choose this guy’s Nutella in his jars too
And this guy’s Nutella in his jar’s boyfriend
It usually gets tough when you get to the raw cocoa powder layer…
