It is one of the most iconic symbols of the Italian summer. The classic algid croissant, with its crunchy tip and vanilla cream, is beach comfort food par excellence. But behind its irresistability there is a mix of sugars, milk derivatives and additives that not everyone knows. So, is it really worth it?
The nutritionist Angy Bro, who in his direct style leads us to find out what really contains one of the best -selling ice creams, thinks clarity, once again.
The ingredients: a dessert disguised as a snack
At first glance, the croissant seems simple: milk, sugar, cream, chocolate, hazelnuts. But when you go down to the details of the label, the picture changes.
“Milk in some of its derivatives: 18% of fresh pasteurized milk, concentrated skim milk, 7.5% of cream, concentrated butter, skimmed milk powder and milk proteins.”
Practically a bomb of dairy products, some of which are ultra -prompt. But the real critical point comes with sugars.
Visible sugar … and hidden
17 grams of sugar per piece are indicated on the label of the classic croissant. But be careful: that is only added sugar, not everything we ingest.
“A croissant is equivalent to just over 4 sachets of sugar, but if we consider the carbohydrates overall, the sachets are 6 and a half.”
In fact, the ice cream contains 26 grams of total carbohydrates, which once digested all transform into blood glucose, as if they were pure sugar.
And that’s not all: the croissant also contains a triple source of industrial sugars:
Three different paths to bring the same result: immediate sweetness, blood sugar peaks, and a high addiction potential.
Other “hidden” ingredients
Together with sugars we find:
Habitual consumption can damage health
A croissant every now and then is not a drama. But if in summer it becomes daily habit, the risk increases. Angy says it without turns of words:
“The prolonged and daily use of algid croissants can bring or food obesity, insulin resistance, intestinal dysbiosis or sugar dependence.”
And in fact, this type of ultra-processed products have these characteristics: tasty, rewarding, cheap, but difficult to stop. Because once they get used to certain peaks of sweetness, everything else seems tasteless.
The truth? It’s good, but not harmless
She says it herself, with honesty:
“To be irresistible, it is irresistible. But don’t overdo it.”
The algid croissant is an industrial pleasure, not a meal. It is not an artisan ice cream and it is not a healthy food. Every now and again? Enjoy it. But to think that it is an innocent “summer snack” is simply false.
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