that’s who can’t eat it.

But what world would it be without Nutella? Today we are going to talk about the wonderful spreadable cream of Italian origin, born in Alba from the evolution of Giandujot, a solid sweet bread made with tasty cocoa and sugar created by Pietro Ferrero in 1946. In two years, the Giandujot then changed both consistency and its name by acquiring the title of SuperCrema. It was then precisely in 1964 that this recipe was modified and perfected, acquiring the name Nutella, a name derived from the union of the English term “nut” (that is, hazelnut) with the suffix “ella to make the name a bit more catchy.

The following year, in 1965, Nutella managed to expatriate, conquering all the German and French markets, to then reach Australia thanks to its remarkable organoleptic properties as well as innovative and certainly impactful packaging. Given its extreme and undeniable benefits combined with the urge to eat it continuously, what happens to our body if we consume it every day? Nutella, given the ingredients used for its production, is a remarkably caloric product that should be used in moderation without exaggeration.

Daily consumption of Nutella in excessive portions promotes an increase in body fat tissue which, together with other risk factors, can be very harmful to the health of our organism. As I have already said, we are talking about a product very far from an idea of ​​healthiness and it is enough to simply read the label which is above the jar to understand what we have in our hands . In addition, hazelnuts (almost the main ingredient) are very caloric although at the same time they are rich in fiber, protein, minerals and many vitamins; for this reason, however, they are able to raise blood sugar levels, thus fueling diabetes and risking serious consequences such as heart attacks or cardiac arrest.

What changes between classic Nutella and white Nutella? If we talk about nutritional values, they are mostly the same and for this reason it must always be emphasized that excessive consumption, regardless of the nutella, is strongly discouraged. A more than moderate consumption is therefore recommended for all consumers but even more so for people suffering from diabetes because, in particular the new white Nutella, is particularly sweeter than the classic one due to its higher percentage of sugars given the total absence of cocoa.