Here is the latest Blog from Coach Helen Gribble – ENJOY!
All peanut butter is not made equally, why? It's all about the process of how they are made.
Up to a few years ago the only option you would find on the shelves would come in blue and red top variety and be both incredibly dry to the taste.
You would find yourself trying to suck the peanut butter off your teeth an hour later. L
Nowadays there's more on offer, but what to choose?
The easiest thing to do is check the label on the back. You want to be looking for the fewest ingredients listed. Many of the drier options come with unnecessary sugars and oils.
The better option is to look for butter that has no palm oil inside, and these are often labelled on the front. Palm oil is used as a coagulant of peanut butter. Palm oil is high in saturated fat and therefore promoted ‘bad' cholesterol within the body.
While these butter look odd when you open them, it's only the natural oil separating from the peanuts. Once you mix it in you're left with a smother, runnier butter.
Whether you add it to shakes, apples or rice cakes, good quality peanut butter is a great way to get healthy fats into your foods….. keep an eye on the amount you use. J