High Fructose Corn Syrup and Hydrogenated Oils

[Guest guest]

I use the Trader Joe's brand and one from Whole Foods.

You know so many people are under the impression all

peanut butter is good for you. I think it tastes best

when it's pure peanuts and salt. Why on earth do they

add all the bad stuff into it?

And don't forget all the people spreading a layer of

high fructose jam on top of the peanut butter.

Donna

--- " Kathleen M. Pelley " <kmpelley wrote:

 

> This kind of problem just occurred in my family. My

> blind 89 year old

> mother has peanut butter and whole wheat toast as a

> snack off an on

> during the day when she gets hungry. When my father

> was alive, he did

> all of the shopping because he was employed in the

> grocery industry

> most of his working life. He was always very

> careful to buy peanut

> butter that only contained peanuts and salt.

>

> My brother who lives with my mother, does not eat

> peanut butter, keeps

> her safe, and also does most of her grocery

> shopping, Recently, I was

> looking for something in her pantry and found a

> plastic heavily

> advertised peanut butter jar that contained both

> corn syrup and

> hydrogenated fat--I immediately threw it in the

> trash.

>

> Since my brother knew no better, I explained the

> difference. Then I

> simply went to my local coop where they had at least

> ten brands of

> peanut butter in glass jars that just contained

> peanuts and salt.

> And, they also have a peanut butter grinder and

> salted peanuts so you

> can grind your own fresh peanut butter [yes, it is

> cheaper and

> delicious].

>

> I think that any health/natural foods store would

> have as large a

> selection as my local Coop here in Eureka CA.

>

> Have a good shopping trip.

>

> Kathleen

>

> It is very hard to find peanut butter without it.

> Any brand suggestions?

>

>

 

 

" Tolerance of other opinions builds thy inner peace "

Source: Dalai Lama

 

 

 

______________________________\

____

The fish are biting.

Get more visitors on your site using Search Marketing.

http://searchmarketing./arp/sponsoredsearch_v2.php

[Guest guest]

This is the food industry that I do not trust. They add this stuff because

hydrogenated fat and corn syrup are cheaper than peanuts. Also, natural peanut

butter gets rancid after sitting @ room temperature, whereas hydrogenated fat

keeps much longer--like years longer. Corn syrup, like sugar, also has some

preservative qualities.

 

Kathleen

 

Donnalilacflower <thelilacflower wrote:

I use the Trader Joe's brand and one from Whole Foods.

You know so many people are under the impression all

peanut butter is good for you. I think it tastes best

when it's pure peanuts and salt. Why on earth do they

add all the bad stuff into it?

 

 

 

 

 

 

 

[Guest guest]

I personally love the butters that literally just ground peanuts. My

husband wont eat them, he doesnt like having to stir them and doesnt

like them " cold " from being in the fridge. I compromised and bought the

Skippy Natural. No refrigeration required, no HFCS, no hydrogenated

oils. There is added sugar but it is WAAAY better than the other

( " regular brands " ) pnut butters out there. The ingredients are: roasted

peanuts, sugar, palm oil (non-hydrogenated), salt. It says no trans fat

*per serving* but I am wondering where any amount of the trans fat

would come from?

Stephanie

 

 

, Florence <aspenacmc wrote:

>

> It is very hard to find peanut butter without it.

>

> Any brand suggestions?

>

[Guest guest]

I think the one I get Smuckers Natural is free of these! I don't buy products

with these two things in them so I'm certain I checked for that and that's the

pnut butter we have.

 

 

) Rachel ~ Mommy to Gavin (07/05) & New Year Baby on the way

[Guest guest]

I buy the Kroger natural peanut butter. The ingredients are peanuts and salt,

nothing else. It usually runs $1.89 for the standard size jar and it tastes

great. I tried the Krema brand that has been around for years and I thought it

tasted awful.

[Guest guest]

That's an excellent price! Genuardi's has their brand whole fruit (no sugar)

jelly around that price. Much cheaper than buying Polaner All Fruit jelly. I

don't think we have Kroger's around me.

 

Amethyst

 

Mary Gibson <GibsonM wrote:

I buy the Kroger natural peanut butter. The ingredients are peanuts and salt,

nothing else. It usually runs $1.89 for the standard size jar and it tastes

great. I tried the Krema brand that has been around for years and I thought it

tasted awful.

 

 

 

 

Moody friends. Drama queens. Your life? Nope! - their life, your story.

Play Sims Stories at Games.

 

 

[Guest guest]

All of the real peanut butters I have purchase do not separate once

they were initially stirred and are stored in the refrigerator. And,

if I need it warmed up when it comes out of the refrigerator, I stick

the [glass] jar in the microwave for a very short time.

 

Kathleen

Eureka CA

 

 

 

My > husband wont eat them, he doesnt like having to stir them and

doesnt like them " cold " from being in the fridge. I compromised and

bought the

> Skippy Natural.

[Guest guest]

It says no trans fat

> *per serving* but I am wondering where any amount of the trans fat

> would come from?

> Stephanie

 

With all of the dicussion on HFCS and Trans fatty acids in the group

as of late, which is great! This open dialogue is how we can all

learn to improve the quaility of our life, by eating healthy,and

living a natural lifestyle and staying more pure to the foodstuffs

truest form...

 

my motto, " As close to ths source as possible, and preferably raw! "

I thought this information might be timely, and hopefully not to

long winded!

 

First, what is trans fat?

 

In order to understand the nature of and secret behind trans fat, it

is necessary to explain what fatty acids are. Fatty acids can be

described as chains of carbon which are able to combine with other

molecules. These acid chains vary in length and may be either

saturated or unsaturated. Saturated fatty acids have adequate

hydrogens and therefore a straight configuration which allow them to

pack into a solid crystal at ambient temperatures. On the other

hand, unsaturated fatty acids are missing adequate hydrogens, so

rather than solidifying at ambient temperatures, a liquid oil is

produced. Unsaturated fatty acids are labeled either monounsaturated

or polyunsaturated depending upon the number of hydrogens which are

missing. Polyunsaturated fatty acids lack the greatest number of

hydrogens making it the most unstable. Trans fat is monounsaturated

or polyunsaturated fat which is altered by partial hydrogenation.

This process of partial hydrogenation forces the oils which are

naturally liquid at room temperature to become solid, therefore

modifying the fat so it is more similar to saturated fat.

 

this process, changes the time it takes for our bodies to absorb and

process the fatty acids, normally our bodies process natural fats in

about 17 days, but with trans fatty acids, through this

hydrogenation process it keeps these unhealthy fatty acids in our

bodies system for 51 days!

 

While trans fatty acids are considered unsaturated by chemical

definition, the transformation is so severe that trans fat can not

be legally labeled as monounsaturated or polyunsaturated fat on

packages.

 

How did the process of trans fat come about, you ask?

 

The hydrogenation of vegetable oils began in the United States in

1910. Shortly afterwards, Crisco went on the market as a replacement

for lard. In the 1950's, the growing fast food industry as well as

the baking and snack food industry, began to capitalize on the

ability to turn liquid oils into solid fats. The hydrogenation

process is controlled by a number of factors including room

temperature, pressure, duration, and source of fats. Partial

hydrogenation of fats and oils results in a mixture of fatty acids.

As the degree of hydrogenation increases, the proportion of

polyunsaturates decreases, monounsaturates and trans fatty acids

increase, and saturated fats increase slightly. The FDA informally

defines a hydrogenated fat as one that is solid at room temperature.

Such fats typically contain 15-20% trans fatty acids whereas

partially hydrogenated oils are liquid at room temperature and are

lower in trans fatty acids.

 

So where is trans fat found in my diet?

 

As mentioned earlier, the development of crisco in the early 1900's

was the onset of hydrogenated cooking and vegetable oils. Today,

these oils still maintain a good amount of trans fat as a result of

the man induced hydrogenation process. Other foods which are major

contributors to trans fatty acid intake are baked and fried goods

such as doughnuts and pastry, deep fried foods such as fried chicken

and french fried potatoes, and imitation cheese. Snack chips,

cookies, and crackers often contain high amounts of trans fat as

well. Trans fat can also be found in some natural sources including

milk, sheep, goats, deer, buffalo, and marsupials. These sources

have been found to have significantly lower levels of trans fatty

acids than those which are a result of manual hydrogenation.

 

For a detailed list of many commonly eaten foods which have a

significant amount of trans fat, check out the link below...

 

(http://www.cspinet.org/nah/septrans.html)

 

namaste' doc

[Guest guest]

yes,yes, I know all that but still I ask, where would trans fat in peanut butter

come from? it was my understanding that besides the franken foods that are

processed, the only natural sources were animal based foods. am I wrong? maybe

from the palm oil? but again, it is not hydrogenated and peanut butter is not

fried...anyone got the scoop on this mystery? totally agree with your " motto " ,

my philosophy on eating is very similar. I say " eat as close to home and as

close to the earth as possible "

Stephanie

 

 

 

Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and

lay it on us.