>>The reason was the partially hydronated(sp) oils that are
>used
>>in butter taste and look alikes. According to her, those
>>things are far worse than the fat that butter brings to the
>>table. I have heard this before as well..which is also why I
>>use only natural peanut butter and not the JIF and SKIPPY
>that
>>is FULL of that crap!
>>
>That makes sense and I'll be more aware of the ingredient.
>Hydrogenated fat or sounds like that. Thanks for the tip BB.
>Here I bought a far of Skippy LOW CARB peanut butter and
>didn't even know to check for what kind of fat......
>
>Next time I'll buy raw peanuts........wait then there's that
>fear of salmonila. DANG!
>OK then, here is my secret for using Natural Peanut Butter. (Believe it or not, Laura Scutters puts out a really good natural peanut butter, but the same applies for that as well as say, a Trader Joe's product).
When you get the natural peanut butter, you have to blend it by hand to get the oils back in the peanut butter (they separate). Then you are supposed to put the product in the fridge. Makes sense..except..after it has been in the fridge it makes the peanut butter into GLUE and you can't spread it to save your life! OK, here is the secret. Remove the top of the peanut butter container and pop it in the micro for 30 seconds. 30 seconds works great if the container is full or almost empty. THEN you use it! ENJOY!
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