What you need to know about Nutella

I was a fan of Nutella since I was a child, before studying its nutritional values ​​and knowing the harmful ingredients it contains. The scariest thing is that people do not know that Nutella contains monosodium glutamate (MSG), also known as E621. It is cleverly hidden inside an artificial aroma called vanillin that is marked on every pot of Nutella. It also contains a GMO, soy lecithin emulsifier, and toxic palm oil that is devastating to forests and wildlife around the world.

Nutella was introduced in 1964 by the Italian company Ferrero, which still manufactures the product, but now has local manufacturers in many countries.

Like children, we became crazy about Nutella in the 70s and 80s, but parents at the time did not take as much care as they do today, and did not read the labels on the jars.

According to the official US Nutella website, the ingredients are:

“Sugar, palm oil, hazelnuts, cocoa, skim milk, whey minerals (milk), soy lecithin as an emulsifier, vanillin: an artificial flavor”

Nutella claims that its product does not contain artificial colors or artificial preservatives.


The definition of artificial is “realized or produced by humans rather than by natural means. Each of their ingredients goes through a very heavy treatment that implies that the natural state of these ingredients that contribute to the color and the preservation of the product is completely absent from their formula. Their soy lecithin alone is about as artificial as an emulsifier / preservative.

Nutella contains 67% saturated fat and processed sugars. At two tablespoon (37 grams) of Nutella correspond 200 calories, 11 grams of fat, of which 3.5 are saturated and 21 grams of sugars. To put this in perspective, a typical chocolate and nut bar is at 250 to 300 calories and 12 to 16 grams of fat.

What you need to know about Nutella:

VANILLINE: An artificial flavor (MSG)

When most people see vanillin, they think … oh there is vanilla. However, it is likely to be one of the most harmful ingredients in Nutella. The scent and flavor of vanillin are nothing but chemicals. When we talk about non-imitation of the vanilla flavor in real life, we are talking about a bunch of molecules that are extracted from a vanilla pod.

The most important chemical of all these components is vanillin. Of course, vanilla has many other odorous molecules, but vanillin makes up about 95% of the odor. And, thanks to technology, you can do it cheaply from oil and in a laboratory. The largest manufacturers of vanillin in the world are in China and more than 90% of manufactured food products contain vanillin from China, as Nutella.

The worst thing about vanillin is that it contains unmarked MSG. It is not a nutrient, a vitamin or a mineral and has no health benefits. The part of MSG that negatively affects the human body is “glutamate”, not sodium. The distribution of MSG is typically 78% glutamate, 12% sodium, and about 10% water. Any glutamate added to a processed food is not and can not be considered natural. Natural glutamate in plants and animals is called L-glutamic acid. MSGs roam like a slow poison in common food products, without your knowledge, and vanillin is one of them.

MSGs act as an excitotoxin that stimulates the brain’s reward system, so we think it tastes better, and therefore we consume more.

There is a growing body of clinicians and scientists who believe that excitotoxins play a critical role in the development of many neurological disorders, including migraines, seizures, infections, abnormal neuronal development, certain endocrine disorders, specific types of obesity, and especially neurodegenerative diseases; a group of diseases that includes: ALS, Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, and olivopontocerebellar degeneration.


Palm oil is taken from the fruit of the palm tree.

The use of palm oil in processed foods, its most widespread application in the United States, surged after government authorities took aggressive measures to reduce the fat content of processed foods. The Center for Science, in the public interest, reports that palm oil is second only to soybean oil in terms of popularity around the world as a food oil.

In support of his warnings about the dangers of palm oil, the center cites two meta-analyzes that show that palm oil increases blood cholesterol levels. A 1997 Colombia 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 total cholesterol ratio of so-called “good cholesterol”, a widely recognized risk factor for diseases. of the heart.

In a 1999 study, “Plant Foods for Human Nutrition”, three Nigerian biochemistry researchers advocate some of the nutrients found in fresh palm oil, but point out that oil in an oxidized state can threaten the functions physiological and biochemical of the body. They recognize that processed food manufacturers oxidize palm oil in their products for a variety of culinary purposes, which means that most consumers of palm oil are in an oxidized state. The dangers of oxidized palm oil include the organo heart, kidneys, liver and lungs, as well as reproductive toxicity. In addition, they note that 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; orangutans have been radically reduced in size and number; and 80 percent of the habitat of orangutans has been either depopulated or totally destroyed. The trend shows no signs of slowing down: government maps of future land use are emerging on a growing scale.

In Malaysia, bog forests are being erased, and forests are disappearing endangering the habitat of the “Pygmy Elephant” – the clouded leopard, the long-nose tapir and many rare birds. “

As news of the devastation spreads, people begin to learn about it and businesses begin to make changes. Sustainable palm oil is in its infancy, and according to the Worldwatch Institute, the criteria for oil sustainability remain controversial.

Discover for a complete perspective on what’s happening all over the world because of palm oil.

Palm oil is simply another ingredient that must be banned from our diet. It is fatal for our ecosystems.

What you need to know about Nutella: SOYA LECITHIN

The soy lecithin comes from the sludge residue after the raw soybean oil has gone through a process of “degumming”. It is a waste product containing solvents and pesticides and has a consistency ranging from a fluid to a plastic gummy solid. Before being bleached to have a more attractive color, the color of the lecithin ranges is reddish brown. The hexane extraction process commonly used in the manufacture of soybean oil yields less lecithin than the ethanol-benzol process, but produces a more marketable lecithin with a better color, a reduced odor and less bitter .

Today, soy lecithin is ubiquitous in the supply of processed foods. It is most commonly used as an emulsifier to keep water and even fats in foods such as margarine, peanut butter, chocolate candies, ice cream, coffee creams and infant formula . It also helps prevent the deterioration of the product that makes it a preservative and extends the shelf life in the market.

The majority of soybean sources in the world are now genetically modified (GM). Researchers have clearly identified GM foods as a threat to the environment, soil pollution and a long-term threat to human health, fertility, intestinal immunity and the creation of exacerbation and allergies.

Genetically modified soybeans contain high concentrations of industrial toxicants. The presence of high levels of toxic substances in GM soybeans represent thousands of biochemicals of plants many of which have toxic effects.


Whey protein production begins with dairy cows and has actually been considered a by-product of cheese production waste. It is usually discarded.

Dairy companies now recognize the value of whey and have established plants to concentrate and purify from sources that are of lower quality from cows fed foods containing GMOs, antibiotics and hormones. stimulate their production. -The reduced minerals end up being a dark cream colored product that firms acquire raw from the same handful of manufacturers.

Whey powder is an additive commonly used in spreads to prevent coagulation of the product because it stabilizes fat emulsions.

It is made by drying whey that has been heat-treated to remove some of the minerals. It is used for animal feed and also by the pharmaceutical industry.

Levels of demineralization of this type of whey can exceed 90% making this ingredient a completely useless ingredient in terms of nutrition.


Nutella no longer contains phthalates in its composition.

Phthalates are not part of the recipe for Nutella: no phthalate is included in its composition.

Phthalates are present only in plastics. However, the Nutella pot is made of glass and its operculum is made of aluminum: no plastic is therefore part of the composition of Nutella’s primary packaging.

In addition, the plastic lids are certified phthalate-free by Ferrero’s suppliers. SOURCE

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