• TheEighthDoctor@lemmy.zipEnglish
    2·
    28 分钟前

    If you ever baked anything or made desserts this is no surprise. You always have to cut the sugar amount in half.

    • chicken@lemmy.dbzer0.com
      1·
      11 分钟前

      I think it’s better just to make and eat desserts less frequently than try to mess with the sugar ratios, especially with baking. Like if you want something healthy maybe make a fruit tart instead of something that involves something like Nutella or cake icing where it’s supposed to be very sweet.

  • AnimalsDream@slrpnk.netEnglish
    2·
    1 小时前

    Too much refined sugar is bad. Too much fat, particularly saturated fats, are bad. When you put them together, they work synergistically to fuck you up so much more. But everyone zeroing in on the sugar exclusively, pay attention. There are 4 calories in a gram of sugar, and 9 calories in a gram of fat. In one serving that’s 21 grams of sugar times 4, which is 84 calories from sugar. By contrast, even though there is less fat by volume at 12 grams, it still amounts to more calories than the sugar at 108 calories per serving.

    And notably only 1 gram of fiber per serving.

    I don’t even remember what Nutella tastes like, and even when I did try it I never understood the hype. If I were trying to make a healthy alternative, I would blend together a mix of hazelnuts, walnuts, oats, cocoa, dates, and however much needed water to get the desired consistency. I don’t feel like added fats should be necessary (nuts are already naturally high in fats), but if I wasn’t satisfied with the results, I might try using a little canola or avocado oil. Knowing me, I’d probably squeeze some flax in as well.

    • Emma_Gold_Man@lemmy.dbzer0.com
      1·
      43 分钟前

      That would be healthier, but it’s no wonder you were disappointed with the results. The stickiness of the dates would definitely let you lower the fat content, but replacing all of that with water is going to give a very different texture.

      To mimic the texture of the saturated fats, you’d do better to use olive oil or the avocado oil you suggested and store the result in the refrigerator. Both of those solidify at refrigerator temperatures the way the saturated fats do at room temperature - canola doesn’t, so that won’t work as well.

      Replacing the powdered milk with oats (which would also help a little with gelling the mixture) is good, but don’t forget to add a pinch of salt that is inherent in cow’s milk but the oats are lacking.

      You’ll still not be getting the flavor exactly, but those two substitutions should get you a lot closer and a much more similar texture. The walnuts in particular are definitely going to throw you off though. You could reduce the cocoa powder slightly to make up for the extra bitterness, but they would still add a heavier earthy flavor to the mix that people used to milk rather than dark chocolate probably won’t find appealing.

    • petersr@lemmy.world
      172·
      4 小时前

      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.

      • conartistpanda@lemmy.world
        4·
        2 小时前

        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?

    • Zacryon@feddit.org
      12·
      6 小时前

      No it’s a new food trend, haven’t you heard? It’s called “deconstructed food”, where they just throw the raw ingredients at you and leave it up to you to do the actual work. At the same time they sell it at a premium price brainwashing you into believing this is a new high end dining experience. /j

      • BanMe@lemmy.world
        5·
        6 小时前

        Deconstructed is a very popular way to do haute cuisine dishes. You have to do some of the work, and you only get a small fraction of what an entree would be, and you pay many times more. It’s brilliant.

  • AFK BRB Chocolate (CA version)@lemmy.ca
    1082·
    11 小时前

    I’m actually not seeing anything especially surprising here. Does anyone eat a bite of it and not immediately know it’s got a ton of fat and sugar in it?

    • Lost_My_Mind@lemmy.world
      111·
      10 小时前

      I think the surprising part is that this guy got a jar that was seperated and layered. Mine just comes as one consistant spread.

    • nandeEbisu@lemmy.world
      8·
      7 小时前

      There’s a shocking number of people who see words like “hazelnuts” and think its healthy like plain hazelnuts.

      • howrar@lemmy.ca
        3·
        6 小时前

        It doesn’t help that Nutella has been advertised as being “part of a healthy breakfast”.

        • Earthman_Jim@lemmy.zip
          8·
          5 小时前

          I mean, hitting yourself in the face can be a part of an otherwise healthy routine.

          Yeah, I have a healthy routine. Make myself a nice breakfast and eat it while I read the paper, take the dog out, have a shower, take the bus to work, jog at lunch, take the bus home, go for an evening bike ride, punch myself in the dick, have a healthy balanced dinner and in bed by 9.

        • megopie@lemmy.blahaj.zoneEnglish
          8·
          7 小时前

          I mean, even the worst peanut butter brands are still mostly peanut. Like, they definitely add sugar and soybean oil to them, but, not to that extent. And it’s fairly easy to find peanut butter that is only peanuts without being 4 times the price.

    • jqubed@lemmy.world
      53·
      10 小时前

      They sure tried advertising it as a health food in the USA 20-ish years ago when it was relatively new to the market—“simple, quality ingredients like hazelnuts, skim milk, and a hint of cocoa.” They were sued for deceptive advertising and had to pay millions of dollars.

      But yeah, one bite or a look at the ingredients and nutrition label should be enough to warn anyone. The first ingredient is sugar and more than 50% of the food’s mass comes from added sugar.

      • chonglibloodsport@lemmy.world
        14·
        10 小时前

        It’s amazing that anyone was fooled by this marketing. It shows you the power of it I guess.

        The first time I tried Nutella I immediately knew what it was: chocolate hazelnut cake frosting. The fact that people slather it on their toast every day seemed as absurd to me as eating cake frosting every day.

        • tempest@lemmy.ca
          71·
          9 小时前

          North America has long had sweet treats as breakfast or early morning food so I’m surprised you’re surprised.

          Things like Danish, donuts, pop tarts, toaster strudel, breakfast cereal… Etc etc

          • BanMe@lemmy.world
            4·
            6 小时前

            Hold up the Dutch straight up put chocolate sprinkles onto buttered toast and you’re coming at exclusively at the US? And Danish were named after somewhere. Strudel… that sounds awfully germanic… I think Europe is gaslighting us. Also I’ve had European milk chocolate, holy shit.

            • ccunning@lemmy.world
              9·
              8 小时前

              I mean we have a cereal that’s openly marketed as just a box full of mini chocolate chip cookies

              • chonglibloodsport@lemmy.world
                13·
                7 小时前

                Everyone knows those cereals are for kids and only as a special treat, not an every day thing.

                If someone wants to have banana Nutella crepes for breakfast once a month I don’t think that’s a big deal. But having toast with Nutella every day (or cookie cereal) is not a normal thing to do.

                • NannerBanner@literature.cafe
                  1·
                  3 小时前

                  Lol, the commercials for said cereal were always literally about everyone saying it was cookies for breakfast, and who doesn’t have the same breakfast every day? If there was a box of cereal, that’s what we were eating until it was gone and then you open the next box of cereal or switch to toast/waffles/pancakes/biscuits/oatmeal until that box is used up, and so on and so forth until it’s time to go back to the grocery store.

                  If your parents bought the cookie cereal (and there were apparently enough to keep it on the shelves for years) then you were eating it everyday as a normal thing.

                • grue@lemmy.world
                  1·
                  3 小时前

                  Everyone knows those cereals are for kids and only as a special treat, not an every day thing.

                  LOL, no, we really don’t.

      • gandalf_der_12te@discuss.tchncs.de
        4·
        6 小时前

        Like, for solid food, 50% sugar is what’s typically in sweets, that means 50g sugar in 100g food. 10% sugar (that means 10g sugar in 100g liquid) is what’s in sweet drinks like soda.

        The WHO recommends restricting your sugar intake to a maximum of 10% of your calories intake. So for solid food that would be 10g sugar per 100g food, assuming the rest of the food is calorie-rich. For liquids it would be virtually 0g sugar per 100g liquid as liquids contain essentially no other calorie source.

        • Lost_My_Mind@lemmy.world
          82·
          7 小时前

          That one can’t be real. There’s more sugar than could physically fit in the coke can. Like no liquid, just sugar, there’s more than 12oz of sugar.

          • Quokka@quokk.auEnglish
            9·
            7 小时前

            There’s 39 grams of sugar in a a coke can. Sugar is water soluble and 90% of the can is water that can absorb the 10% of sugar.

            • hereiamagain@sh.itjust.works
              3·
              5 小时前

              Hmmm, look at the labels. They each say something something “100”.

              Not the right language, but maybe something like per 100? Like per 100 grams of water? Or… something about volume?

              IDK, it would be a weird way to do it. But something like that might explain why so much sugar, seemingly more than can fit in the can.

              Sugar is heavy, there’s no way 39 grams is the same size as the can

              Edit: gandalf seems to have the right idea here! https://sh.itjust.works/comment/24686999

              Edit2: wait, a can has 300+ grams of fluid in it… So the sugar would be 1/3 of what the whole can would be. This actually makes the picture more confusing 🤔

              Edit 3:

              Behold, 39 grams of sugar. About one shot glass worth.

              Here’s that glass next to a can. I don’t have any soda pop in the house.

              • Quokka@quokk.auEnglish
                1·
                7 小时前

                I hope I’m not wrong as well! I did my best research (I googled) and looked at the nutritional labels (100% 39g of sugar).

    • waigl@lemmy.world
      4·
      10 小时前

      I’m not surprised by it any more, but only because I’ve known this for a while now. When I first saw this breakdown (and looked at other sources to confirm), I was caught a bit off guard by the realization that this stuff is well over 50% sugar. The palm oil is not exactly a plus, either.

        • waigl@lemmy.world
          3·
          9 小时前

          Well, it was supposed to be mainly a hazelnut cream with some sugar, cocoa and maybe a few other minor ingredients. And in fact, when it was new and conquering markets, that was what it was.

          I think the decades starting with the early 1990s had desensitized a lot of us to enormous amounts of sugar, and in the end we didn’t even consciously notice anymore how sweet that stuff had gotten.

          • AFK BRB Chocolate (CA version)@lemmy.ca
            7·
            9 小时前

            Many years ago I developed a weird food intolerance called Fructose Malabsorption. Basically, free fructose molecules mess me up, but sucrose (table sugar) doesn’t, so among other things I started avoiding things with much HFCS in them. I started getting unsweetened iced tea at restaurants and adding sugar. I was absolutely disgusted by how much sugar you have to add to make it as sweet as a soda or sweet tea. In a regular sized drink cup (american medium), I add three packets, and that is very slightly sweet. To make it as sweet as “normal” I’d easily have to add three times that.

          • tempest@lemmy.ca
            1·
            9 小时前

            I’m actually a bit surprised it has so much sugar in it and they haven’t tried to replace it with some sort of artificial sweetener or HFCS. The sugar has to be the lion share of the cost, maybe tied with the Coco.

            • diverging@piefed.socialEnglish
              2·
              8 小时前

              The sugar also supplies a significant amount of the volume of the product. Artificial sweetener is significantly sweeter than sucrose, like hundreds of times sweeter, so just swapping the sugar for artificial sweetener would require them to use a bulking agent. The safest bulking agent that doesn’t change the flavor or texture would be sugar.

    • recentSlinky@lemmy.ca
      472·
      11 小时前

      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 🤤

    • Zachariah@lemmy.world
      14·
      10 小时前

      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.

  • X@piefed.worldEnglish
    91·
    8 小时前

    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.