There are really only two ways one can feel about peanut butter – To Love it and and Love it not ! My love with peanut butter started when I came to the US when I was newly married and tasted the reese`s peanut butter cups. It was heaven all rolled up and pressed in to a little cup sized wonder and I couldnt help but enjoy the sweet and salty taste all rolled in to one goodness. The sweet of the chocolate hits you and then the palates sit back and savour the mild saltiness cutting through the chocolate coming from the goodness of the peanut butter. Needless to say the kids love them a lot and S loves her PBJ sandwich twice every week to school. Since the store bought versions are filled with hydrogenated vegetable oil or other times with palm oil to stabilise it and prevent oil seperation and mild amounts of dextrose etc to sweeten the peanut butter. I felt it is best for my readers to see the health concerns as put forth by wikipedia..
The peanut plant is susceptible to the mold Aspergillus flavus which produces a carcinogenic substance called aflatoxin. Since it is impossible to completely remove every instance of aflatoxins, contamination of peanuts and peanut butter is monitored in many countries to ensure safe levels of this carcinogen. In 1990, a study showed that average American peanut butter contained an average of 5.7 parts per billion of aflatoxins, per the U.S. Food and Drug Administration guidelines of 20 parts per billion.
Some brands of peanut butter may contain a small amount of added partially hydrogenated vegetable oils, which are high in trans fatty acids, thought to be a cause of atherosclerosis, coronary heart disease, and stroke; these oils are added to prevent the peanut oil from separating. Natural peanut butter and peanuts do not contain partially hydrogenated oils. A U.S. Agricultural Research Service (ARS) survey of commercial peanut butters in the U.S. showed the presence of trans fat, but at very low levels.
At least one study has found that peanut oil caused relatively heavy clogging of arteries. Robert Wissler of the University of Chicago reported that diets high in peanut oil, when combined with cholesterol intake, clogged the arteries of Rhesus monkeys more than butterfat.
As always, its better to moderate whatever we eat and balance it with healthy alternatives.
1 Cup Salted Roasted Peanuts.
1/8 Cup Olive Oil.
2-3 Tbsp Honey.
- I used the salted roasted variety as I had tonnes of them in my pantry. Feel free to use unsalted roasted, or unsalted unroasted, with or without the skin.
- If you are using unroasted, use a dry kadai and lightly roast them until you smell the aroma.
- You might want to remove the skin by crushing the roasted cooled peanuts and blowing the skin away.
- Transfer to a food processor. Add the oil and give it a quick pulse. When its a little smooth and ground, add the honey.
- Now give it a a quick pulse and you will see creamy smooth and shiny home made peanut butter with the sweet and salty kick to it!
- Spread it over your bread with Blackberry Jelly for a great lunch option for kids! Use it with rotis and roll it up for a sweet and salty snack.
- As a healthier alternative use it with a thinner and it will double up as a gret sauce over your paste or your salads.
- Add a spoon to your health drink or your fruit juice and it will work wonders for you.
- Combine it with sauteed veggies and thai green sauce for another rocking healthy entree.
- When you buy peanut butter in the stores, watch the labels for hydrogenated oil and trans fat. Simply buy the organic version that has only salt and peanuts. Even better make your own at home!