Nutella

I’ve loved Nutella for as far back as I can remember. However, for a very long time, I have avoided it because it was made with partially hydrogenated fats (now more commonly referred to as trans fats), which I’ve known since the 1970s were Bad For You. (More.) I do not know why it has taken the rest of the world to catch up on that one—that information was freely available to any nerd anyone who read Science News.

Anyway. I have recently discovered that Nutella has been reformulated to that it no longer uses partially hydrogenated fats. I think I heard choirs of angels singing when I discovered that fact. They use modified palm oil now, which is perhaps only mariginally better, but I’ll take that margin. (My cholesterol levels have always been quite healthy, thankyouverymuch.) So, lately, I’ve been having Nutella as a dessert almost every day—Nutella on brownie bites, Nutella and crepes, or just Nutella on a spoon. I’m not picky.

My beloved has expressed a concern (tongue firmly in cheek, of course) that, with my new enthusiasm for Nutella, perhaps there is some kind of addictive chemical or other in it, and that it is all probably part of a plot for Alien Domination.

To which I say, if this is part of some alien plot, then beam me up.

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About marinamichaels

Clear and compassionate psychic, excellent writer, top-notch mother, card-carrying genius, humble and modest to boot. What else can I say? Loving everything without losing sight of reality.
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One Response to Nutella

  1. bruce says:

    You can make a version yourself, quite easily. I made it for folks last Christmas. Toasted hazelnuts, good cocoa powder, organic peanut oil. Yum! (Oh, you do need a food processor with a pretty good motor.)

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