Antonio Rodríguez, the mind behind the popular Carmen IA app, and prominent nutritionist Núria Monfulleda have sounded the alarm over the misconceptions surrounding industrial pastries. Rodríguez asserts categorically that all industrial pastries are inherently unhealthy, regardless of how sparingly they are consumed. Monfulleda, backing Rodríguez’s comments, emphasized that no industrial pastries could be considered healthy due to their typical composition of refined flour, sugar, and unhealthy fats including the highly controversial palm oil.

Efforts for Improved Food Composition Insufficient

Despite the Spanish bakery industry’s attempts to improve the nutritional composition of their products, Rodríguez believes these are simply not enough. He argues that such efforts could inadvertently mislead consumers into believing that pastries with reduced salt or sugar content are healthier options. This, Rodríguez explains, is far from the truth.

Nutriscore Labeling System: A Double-Edged Sword?

The conversation also delved into the Nutriscore front labeling system, which aims to provide consumers with clear nutritional information. However, Rodríguez and Monfulleda caution that this system may be manipulated by manufacturers to paint their products in a healthier light than warranted. The Nutriscore system, while beneficial in theory, may serve as a smokescreen for the true nutritional (or lack thereof) value of these products.

The Bakery Pastries Misconception

Rodríguez also tackled the widespread belief that bakery pastries are a healthier alternative to their supermarket counterparts. He dismissed this notion, stating the main issue lies with the ingredients used, rather than the additives. Rodríguez suggests that it would be more beneficial to enjoy pastries on special occasions and maintain a balanced diet otherwise, instead of seeking ostensibly healthier alternatives or homemade versions which often still contain unhealthy ingredients.