We are in times when the ability to communicate becomes a decisive weapon in many industries and also, of course, the products sector oven. Often, however, the "substance" will clash on the entire system of communication that is made of so-called healthy product. We then made a tour of the various supermarkets the area of \u200b\u200bRome and province and we have had first hand experience that the market segment of "healthy" is growing. The spaces inside the stores, have undoubtedly multiplied during the last 7-8 years. But the quality of these products reflect the concept of "healthy" as advertised? And, among other things, certainly justify such high prices per kilo? certainly will not mention brands because I certainly have the economic interest. But what I would do with this post, and raise doubts and also push the consumer a bit 'lazy to read the label always looking to buy a mark, what promises to be there so you do not find yourself in the cupboard, just a bunch of gibberish.
Shortbread Organic No added sugar: undoubtedly interesting to monitor the intake of sugar daily. They are used to sweeten, apple juice concentrate and rice syrup. But it's also used a mysterious vegetable oil. Clearly we should expect, if not mentioned, the worst talking healthy vegetable oil (even olive oil is a vegetable oil ... why not specify it on the label then ?!?!). We ate and we found poor in flavor and truly difficult to swallow too much of the blame ... leavening agents? O fat used very unhealthy, and called in a very enigmatic?
Biscuits Organic puffed rice, unleavened: coming from a very traditional school in terms of production of bakery products can not deny that the biscuit without yeast is one thing that fascinates me. We put him there: a pinch, but we'll put it (0.15% on the total mass of the dough, very little). They, however, the rise by advertising its high digestibility. I feel I have to say though, that put 0.15% or not to put no longer affects di tanto l’effettiva digeribilità, tanto pubblicizzata, del prodotto . Anche perché i fattori che influenzano la digeribilità di un biscotto non sono riconducibili unicamente al lievito, ma anche e soprattutto al grasso utilizzato . E non facciamo neanche in tempo a parlare di grassi che rispunta l’olio vegetale non specificato . Però mettono lo zucchero di canna … Sapore non definito e inconsistente al palato.
Frollini al Kamut con Gocce di Cioccolato, Bio: questi frollini che abbiamo assaggiato sono i più interessanti per quanto riguarda la lista degli ingredienti. Farina di Kamut, e olio extravergine Olive . No doubt an excellent choice of fat. Yet there is something else again: the chocolate chips are not well , or beyond the cocoa butter and other fats are various emulsifiers. There is also an ingredient in biscuits, I do not understand much: salt. The confectionery industry uses it in many recipes. Likely to enhance the flavor of a product that does not have much taste. We absolutely do not use: make a cookie with more raw materials on the one hand increases the calories, but the other gives you more flavor. So better eat as much and eat poorly or less, but with Goduria?
We tasted and bought more. But the result is always the same. We see a considerable standardization in these products: maybe change the characteristic ingredient but the refrain is always the same. In terms of fat there really is a very low level of quality, which clashes violently with a concept that's healthy now, the industry has reinterpreted his own way. How often has already happened.
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