Bright packaging in Spanish supermarkets loudly proclaims health benefits. Labels like “0% fat,” “no sugar,” and “light” catch the eye of shoppers seeking a healthy diet. However, behind these enticing promises often lies a very different reality than we expect. A recent appearance by well-known dietitian Luis Alberto Zamora, better known in Spain as Nutriman, on the popular TV program “Y ahora Sonsoles” had the effect of a bombshell, prompting many to rethink their shopping habits.
The nutrition expert urged Spaniards to stop trusting the front of the packaging, which he described as nothing more than an advertising brochure. According to him, the real “contract” between producer and consumer is found on the back—in the list of ingredients and the nutrition facts table. Seven out of ten residents of Spain ignore this information, falling into the marketers’ trap. Zamora clearly demonstrated how these tricks work by examining several popular products live in the studio.
The first product under his scrutiny was a drinkable yogurt labeled “0% fat.” At first glance, it seems like the perfect choice for those watching their weight. But as soon as the bottle was turned around, the unpleasant truth was revealed: there were 12 grams of sugar per 100 grams. By removing the fat that provides flavor and texture, manufacturers are forced to compensate with a generous shot of sugar. As a result, the ‘diet’ product turns into a hidden dessert.
Another example is “sugar-free” cookies. It’s true that sucrose is absent from the ingredients. But instead, the manufacturer adds as much as 17 grams of fat per 100 grams of product. People buy these cookies, thinking they’re a healthier alternative, and end up eating more without feeling guilty. A similar situation occurs with “light” products. For instance, light mayonnaise contains around 30% fewer calories than the regular version, but this effect is often achieved by increasing the proportion of other, not always healthy, ingredients. The nutritionist’s conclusion was clear: it’s better to eat a small spoonful of a real, high-quality product than to deceive yourself with its “light” version.
Nutriman also debunked the myth that “whole grain” and “high in fiber” mean the same thing. He demonstrated two types of bread, both with the same fiber content. However, one was made from whole grain, while the other was produced from refined flour with added bran. Legally, manufacturers can label a product as “high in fiber” if it exceeds a certain threshold. But the benefits of whole grain—which contains vitamins and minerals—are significantly greater.
The main advice the expert gave viewers is to always check the list of ingredients. The order is crucial: the closer a component is to the beginning of the list, the more of it the product contains. It’s important to look for whole, recognizable ingredients and avoid products with a long list of extracts, flavorings, and other additives. According to Zamora, this simple skill is the key to conscious consumption and genuine care for one’s health, rather than the profits of food corporations.
