• CultLeader4Hire@lemmy.world
    0·
    11 days ago

    I 100% don’t care, my American junk peanut butter is delicious. That health food shit you have to stir is oily, greasy, often has weird dry spots and grit, no thanks. I’ll keep enjoying my smooth, sweet and satisfying American junk peanut butter with out shame

    Even the ultra sweet stuff is 2-3g of sugar per serving so it’s still pretty healthy

    • nieminen@lemmy.world
      0·
      10 days ago

      I tried “natural” peanut butter a couple years ago and never looked back. The no-stir stuff I grew up on was suddenly far too sweet. Yeah, you have to stir it a bit, and the first time sucks. But it’s worth it for me.

    • KoboldCoterie@pawb.socialEnglish
      0·
      12 days ago

      Non-US peanut butters typically have only one ingredient (peanuts) and therefore you get peanut oil separating out that needs to be stirred in. American peanut butter (at least the ‘popular’ brands) tend to be so full of preservatives and shit that they hold their state.

        • ZoteTheMighty@lemmy.zip
          0·
          11 days ago

          The vegetable oils are saturated fats, which will mix with the peanut oil, but solidify at room temperature. That and the sugar are doing the leg work on keeping the peanut butter from separating. So yeah, saturated fats and sugar are unhealthy additives specifically for preserving the peanut butter. What exactly is your definition of a preservative?

          • ricecake@sh.itjust.works
            0·
            11 days ago

            Preservative refers to a substance that inhibits spoilage, decay, discoloration or other drops in quality.
            It’s one way to increase shelf life.

            A stabilizer isn’t a preservative because oil separation doesn’t impact quality, shelf life or anything like that.

    • dandelion@lemmy.blahaj.zone
      0·
      12 days ago

      lots of US peanut butters are “no-stir” by substituting some of the oil with basically a margarine-like fat (solid, hydrogenated oils replace some of the peanut oil so that the oil never separates and needs to be stirred in again)

      If you use normal peanut butter, here are some tips I’ve found:

      • turn the peanut butter jar upside down so the lid is at the bottom where the solid peanut butter collects, and the oil collects at the “top” (which is now the bottom of the jar). This means when you open the jar and stir it, the oil is already at the bottom and you don’t have hard peanut butter stuck at the bottom that you can’t ever get incorporated
      • once you have opened a new jar and stirred it thoroughly, store the peanut butter in the fridge to make the peanut oil become more solid and doesn’t separate as quickly, and in my experience this prevents having to stir it again for the rest of the life of the jar

      But I also just eat the no-stir hydrogenated peanut butter now because it’s extremely cheap and I’m unemployed.

      • melsaskca@lemmy.ca
        0·
        11 days ago

        That’s the saddest part. It’s cheaper to eat the manufactured factory food that they bugger around with than it is to eat healthy. What a cliff capitalism has led us to.

  • chunes@lemmy.world
    0·
    11 days ago

    It’s not “American brand” peanut butter. It’s just bad peanut butter.

    I buy an American-made peanut butter that I have to stir.

    • bizarroland@lemmy.worldEnglish
      0·
      12 days ago

      Many US peanut butter manufacturers add emulsifiers and other chemicals into their peanut butter so that it remains homogenous.

      The realization is that the person would be eating those emulsifiers, and some people have claimed that they have negative health consequences, which is probable, although I don’t know if they do or not.