regular peanut butter...

guesswhosback · 08-29-2006, 09:13 PM

i cant stand the taste of natural peanut butter... so is it best to just avoid the regular JIF PB altogether if im cutting?

Lexluther · 08-29-2006, 10:22 PM

I hate peanut butter, if thats the only way I could gain weight, I guess it wouldnt happen.

**IainDaniel** · 08-30-2006, 07:42 AM

What are the ingredients?

guesswhosback · 08-30-2006, 08:49 AM

INGREDIENTS: Peanuts, Corn Syrup Solids, Soy Protein, SUgar, Partially Hydrogenated Vegetable Oils (Cottonseed and Rapeseed), Salt, Minerals (Magnesium Oxide, Zink Oxide, Iron Phosphate, Copper Sulfate) and Vitamins (Niacin, Vitamin B6, Folic Acid)
CONTAINS: Peanuts, Soy

**IainDaniel** · 08-30-2006, 09:00 AM

Quote:

Originally Posted by guesswhosback

INGREDIENTS: Peanuts, Corn Syrup Solids, Soy Protein, SUgar, Partially Hydrogenated Vegetable Oils (Cottonseed and Rapeseed), Salt, Minerals (Magnesium Oxide, Zink Oxide, Iron Phosphate, Copper Sulfate) and Vitamins (Niacin, Vitamin B6, Folic Acid)
CONTAINS: Peanuts, Soy

See those bolded equal garbage... especially the hydrogenated oils.

Gordo · 08-30-2006, 09:11 AM

Quote:

i cant stand the taste of natural peanut butter.

The biggest difference is one is sweetened and the other isn't. The oils help keep the pb from seperating. So just take natural pb and play around with adding a drop of liquid stevia or a dash of splenda and see if that puts the taste closer to what you're used to.

PWGriffin · 08-30-2006, 11:02 AM

Quote:

Originally Posted by IainDaniel

See those bolded equal garbage... especially the hydrogenated oils.

for educational purposes....

What are bad about those particular ingredients....

and

when looking at ingredients...what are things to look for and why.

Sorry for such general questions...I understand basics but am wanting/needing to expand my knowledge on nutrition quite a bit..

**IainDaniel** · 08-30-2006, 11:16 AM

Sugar and Corn syrup although not horrible, are not a necessary part of your diet. There are better sources of carbs with alot more benefits

As for Partionally hydrogenated oils they are basically trans-fats

http://en.wikipedia.org/wiki/Trans_fat

Usually anything you can't read nor understand on an ingrediant label, do a search about it. You don't need to be that strict, but there are some shitty things they put in food as binders and the sort.

joesmooth20 · 08-30-2006, 03:32 PM

Just don't over do it and you'll be fine. There are plenty of other things to eat besides PB.

PWGriffin · 08-30-2006, 03:53 PM

Quote:

Originally Posted by IainDaniel

Sugar and Corn syrup although not horrible, are not a necessary part of your diet. There are better sources of carbs with alot more benefits

As for Partionally hydrogenated oils they are basically trans-fats

http://en.wikipedia.org/wiki/Trans_fat

Usually anything you can't read nor understand on an ingrediant label, do a search about it. You don't need to be that strict, but there are some shitty things they put in food as binders and the sort.

thx man, will do. I might be training someone with a degree in nutrition from samford soon!! I'm gonna be pickin her brain constantly.

hobscrk777 · 08-30-2006, 08:06 PM

Wasn't it proved recently that trans-fat is undetectable in regular peanut butter? They compared it to natural and the levels of trans fat were nearly equal, but both very low.

"According to a study conducted by the US Agricultural Research Service (ARS), peanut butters do not contain trans fats. Recurring rumours that commercial peanut butters contain trans fats are not founded.

The rumours first started because small amounts (1-2 per cent of total weight) of hydrogenated vegetable oils are added to commercial peanut butters to prevent the peanut oil from separating out. According to M. Sanders, lead researcher at the ARS’s Market Quality and Handling Research Unit, the hydrogenation process can generate the formation of trans fatty acids in oils.

For the study, Sanders prepared 11 brands of peanut butter, including major store brands and ”natural” brands, for analysis by a commercial laboratory. He also sent paste freshly prepared from roasted peanuts for comparison. The laboratory found no detectable trans fats in any of the samples, with a detection limit of 0.01 per cent of the sample weight.

This means that a 32-gram serving of the studied peanut butters contain zero to about 0.0032 gram of trans fats without being detected. However, peanut butter has plenty of unsaturated fatty acids. The most abundant is oleic acid, the monounsaturated fat believed to be good for the cardiovascular system. In this analysis, oleic acid levels ranged from 19 per cent of total weight in one private-label brand to 27 per cent in one ”natural” type."

http://www.ars.usda.gov/is/pr/2001/010612.htm

"All Peanut Butters Healthy
Processed or Fresh, Peanut Butter Is Good Food

By Daniel DeNoon

Reviewed By Michael Smith, MD
on Friday, October 03, 2003
WebMD Medical News

Oct. 3, 2003 -- Store-bought peanut butter is as good for you as the fresh-ground-in-the-health-food-store variety, a study shows.

That any kind of peanut butter is healthy seems too good to be true. But the lowly peanut is packed full of healthy oils and vitamin E.

Wait a minute. Doesn't processing raw peanuts into commercial peanut butter remove those healthy vitamins? No, find University of Georgia researcher Ron Eitenmiller, PhD, and colleagues. They measured vitamin E in raw peanuts, roasted peanuts, and commercial peanut butter.

The bottom line: Processing removes no more than 5% of total vitamin E from the product.

"We'd run so many studies on peanuts and peanut butters in the past, we had our suspicions that vitamin E content would remain high in the finished product," Eitenmiller says in a news release.

It's true that exposure to air erodes the vitamin E content of peanut butter. But Eitenmiller says that the commercial product's oil base and container protect against oxygen.

The findings appear in the September issue of the Journal of Food Sciences.

It's not just the vitamin E that makes peanut butter wholesome, says Leslie Bonci (pronounced BAWN-see), MPH, RD, director of sports nutrition at the University of Pittsburgh Medical Center.

"There are some terrific health benefits to it, not just taste benefits," Bonci tells WebMD. "People get hung up on the fact that peanut butter has fat in it, but it is not as bad as other kinds of fat."

----------------------------------------------------------------------

Trans Fatty Acid: Not in My Peanut Butter!

"Consumers worried about trans-fats in their diet need not avoid commercial peanut butters."

According to a recent study by the United States Department of Agriculture/Agricultural Research Service (USDA/ARS), both natural and commercial brands of peanut butter contain no detectable trans-fatty acids. The study, "Non-Detectable Levels of trans-Fatty Acids in Peanut Butter," was published in the May 2001 issue of the Journal of Agricultural and Food Chemistry.

The study examined the fatty acid content of 11 different brands of commercial, natural and store-brand peanut butter and found no detectable trans-fat in any of the samples. Some peanut butters contain a small amount (approximately 1-2 percent) of partially hydrogenated oil used as stabilizers to prevent oil separation. This produces a smooth and creamy product that most consumers prefer.

The study concludes, "Consumption of these products (peanut butter) should, therefore, not be of concern to individuals monitoring trans-fatty acid intake. Natural types and freshly ground peanuts were not found to be different from commercial peanut butters in trans-fatty acid content."

Tim Sanders, PhD, research leader of USDA/ARS, Market Quality and Handling Research Unit located at North Carolina State University, says, "Consumers worried about trans-fats in their diet need not avoid commercial peanut butters."

Much of the confusion about trans-fatty acid in peanut butters occurs because of the way peanut butter is labeled. Most peanut butters contain only three or four ingredients. By law, peanut butter must consist of at least 90 percent peanuts. In addition, a minimum amount of salt and sugar is usually added for taste, plus about one to two percent stabilizer to improve texture and increase shelf-life.

A trans-fatty acid results when hydrogen is added to unsaturated vegetable oils. This increases shelf-life and improves the texture of food products. The hydrogen is added and crosses (trans) the chemical chain, making the fat more solid at room temperature. Trans-fats are found in foods like cookies, crackers, baked goods and fried foods. They are also naturally occurring in small amounts in meat and dairy products. Trans-fats tend to increase total and LDL cholesterol, and also may decrease HDL (good) cholesterol.

More than 80 percent of the fat in peanut butter is the cholesterol-lowering, good unsaturated kind, and, as with all plant foods, peanut butter contains no cholesterol. (A two-teaspoon serving of peanut butter contains 13 grams of unsaturated fat and three grams of saturated fat.) Researchers at Penn State University compared a moderate-fat diet with peanuts and peanut butter to a low fat-diet and to the average American diet. They found that the peanuts/peanut butter diet and the low-fat diet lowered total and LDL blood cholesterol levels, but the peanuts/peanut butter diet was more effective than a low-fat diet in maintaining levels of good HDL-cholesterol and lowering triglyceride levels (American Journal Clinical Nutrition, 1999).

As one of America's favorite foods, we eat more than 800 million pounds of peanut butter each year. Peanut butter was invented around 1890 as a health food for undernourished patients. To this day, peanut butter provides an inexpensive source of plant protein, monounsaturated fats, and many nutrients like niacin, magnesium, and phosphorus. In addition, researchers at the University of Buffalo have identified phytosterols thought to protect against heart disease and cancer in peanut products (Nutrition and Cancer, 2000)."

08-29-2006, 09:13 PM	#1
guesswhosback Registered User Join Date: Mar 2006 Posts: 54	regular peanut butter... i cant stand the taste of natural peanut butter... so is it best to just avoid the regular JIF PB altogether if im cutting?

08-30-2006, 07:42 AM	#3
IainDaniel My Role Model Moderator Join Date: Nov 2002 Location: Ontario, Canada Posts: 17,548	What are the ingredients? Obstacles don't have to stop you. If you run into a wall, don't turn around and give up. Figure out how to climb it, go through it, or work around it. Michael Jordan

08-30-2006, 11:16 AM	#8
IainDaniel My Role Model Moderator Join Date: Nov 2002 Location: Ontario, Canada Posts: 17,548	Sugar and Corn syrup although not horrible, are not a necessary part of your diet. There are better sources of carbs with alot more benefits As for Partionally hydrogenated oils they are basically trans-fats http://en.wikipedia.org/wiki/Trans_fat Usually anything you can't read nor understand on an ingrediant label, do a search about it. You don't need to be that strict, but there are some shitty things they put in food as binders and the sort. Obstacles don't have to stop you. If you run into a wall, don't turn around and give up. Figure out how to climb it, go through it, or work around it. Michael Jordan

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08-29-2006, 10:22 PM	#2
Lexluther Registered User Join Date: Aug 2006 Location: KY Posts: 42	I hate peanut butter, if thats the only way I could gain weight, I guess it wouldnt happen.

08-30-2006, 08:49 AM	#4
guesswhosback Registered User Join Date: Mar 2006 Posts: 54	INGREDIENTS: Peanuts, Corn Syrup Solids, Soy Protein, SUgar, Partially Hydrogenated Vegetable Oils (Cottonseed and Rapeseed), Salt, Minerals (Magnesium Oxide, Zink Oxide, Iron Phosphate, Copper Sulfate) and Vitamins (Niacin, Vitamin B6, Folic Acid) CONTAINS: Peanuts, Soy

08-30-2006, 03:32 PM	#9
joesmooth20 Registered User Join Date: Apr 2004 Location: Wilmington, nc Posts: 1,068	Just don't over do it and you'll be fine. There are plenty of other things to eat besides PB.

08-30-2006, 08:06 PM	#11
hobscrk777 Registered User Join Date: Aug 2006 Posts: 28	Wasn't it proved recently that trans-fat is undetectable in regular peanut butter? They compared it to natural and the levels of trans fat were nearly equal, but both very low. "According to a study conducted by the US Agricultural Research Service (ARS), peanut butters do not contain trans fats. Recurring rumours that commercial peanut butters contain trans fats are not founded. The rumours first started because small amounts (1-2 per cent of total weight) of hydrogenated vegetable oils are added to commercial peanut butters to prevent the peanut oil from separating out. According to M. Sanders, lead researcher at the ARS’s Market Quality and Handling Research Unit, the hydrogenation process can generate the formation of trans fatty acids in oils. For the study, Sanders prepared 11 brands of peanut butter, including major store brands and ”natural” brands, for analysis by a commercial laboratory. He also sent paste freshly prepared from roasted peanuts for comparison. The laboratory found no detectable trans fats in any of the samples, with a detection limit of 0.01 per cent of the sample weight. This means that a 32-gram serving of the studied peanut butters contain zero to about 0.0032 gram of trans fats without being detected. However, peanut butter has plenty of unsaturated fatty acids. The most abundant is oleic acid, the monounsaturated fat believed to be good for the cardiovascular system. In this analysis, oleic acid levels ranged from 19 per cent of total weight in one private-label brand to 27 per cent in one ”natural” type." http://www.ars.usda.gov/is/pr/2001/010612.htm "All Peanut Butters Healthy Processed or Fresh, Peanut Butter Is Good Food By Daniel DeNoon Reviewed By Michael Smith, MD on Friday, October 03, 2003 WebMD Medical News Oct. 3, 2003 -- Store-bought peanut butter is as good for you as the fresh-ground-in-the-health-food-store variety, a study shows. That any kind of peanut butter is healthy seems too good to be true. But the lowly peanut is packed full of healthy oils and vitamin E. Wait a minute. Doesn't processing raw peanuts into commercial peanut butter remove those healthy vitamins? No, find University of Georgia researcher Ron Eitenmiller, PhD, and colleagues. They measured vitamin E in raw peanuts, roasted peanuts, and commercial peanut butter. The bottom line: Processing removes no more than 5% of total vitamin E from the product. "We'd run so many studies on peanuts and peanut butters in the past, we had our suspicions that vitamin E content would remain high in the finished product," Eitenmiller says in a news release. It's true that exposure to air erodes the vitamin E content of peanut butter. But Eitenmiller says that the commercial product's oil base and container protect against oxygen. The findings appear in the September issue of the Journal of Food Sciences. It's not just the vitamin E that makes peanut butter wholesome, says Leslie Bonci (pronounced BAWN-see), MPH, RD, director of sports nutrition at the University of Pittsburgh Medical Center. "There are some terrific health benefits to it, not just taste benefits," Bonci tells WebMD. "People get hung up on the fact that peanut butter has fat in it, but it is not as bad as other kinds of fat." ---------------------------------------------------------------------- Trans Fatty Acid: Not in My Peanut Butter! "Consumers worried about trans-fats in their diet need not avoid commercial peanut butters." According to a recent study by the United States Department of Agriculture/Agricultural Research Service (USDA/ARS), both natural and commercial brands of peanut butter contain no detectable trans-fatty acids. The study, "Non-Detectable Levels of trans-Fatty Acids in Peanut Butter," was published in the May 2001 issue of the Journal of Agricultural and Food Chemistry. The study examined the fatty acid content of 11 different brands of commercial, natural and store-brand peanut butter and found no detectable trans-fat in any of the samples. Some peanut butters contain a small amount (approximately 1-2 percent) of partially hydrogenated oil used as stabilizers to prevent oil separation. This produces a smooth and creamy product that most consumers prefer. The study concludes, "Consumption of these products (peanut butter) should, therefore, not be of concern to individuals monitoring trans-fatty acid intake. Natural types and freshly ground peanuts were not found to be different from commercial peanut butters in trans-fatty acid content." Tim Sanders, PhD, research leader of USDA/ARS, Market Quality and Handling Research Unit located at North Carolina State University, says, "Consumers worried about trans-fats in their diet need not avoid commercial peanut butters." Much of the confusion about trans-fatty acid in peanut butters occurs because of the way peanut butter is labeled. Most peanut butters contain only three or four ingredients. By law, peanut butter must consist of at least 90 percent peanuts. In addition, a minimum amount of salt and sugar is usually added for taste, plus about one to two percent stabilizer to improve texture and increase shelf-life. A trans-fatty acid results when hydrogen is added to unsaturated vegetable oils. This increases shelf-life and improves the texture of food products. The hydrogen is added and crosses (trans) the chemical chain, making the fat more solid at room temperature. Trans-fats are found in foods like cookies, crackers, baked goods and fried foods. They are also naturally occurring in small amounts in meat and dairy products. Trans-fats tend to increase total and LDL cholesterol, and also may decrease HDL (good) cholesterol. More than 80 percent of the fat in peanut butter is the cholesterol-lowering, good unsaturated kind, and, as with all plant foods, peanut butter contains no cholesterol. (A two-teaspoon serving of peanut butter contains 13 grams of unsaturated fat and three grams of saturated fat.) Researchers at Penn State University compared a moderate-fat diet with peanuts and peanut butter to a low fat-diet and to the average American diet. They found that the peanuts/peanut butter diet and the low-fat diet lowered total and LDL blood cholesterol levels, but the peanuts/peanut butter diet was more effective than a low-fat diet in maintaining levels of good HDL-cholesterol and lowering triglyceride levels (American Journal Clinical Nutrition, 1999). As one of America's favorite foods, we eat more than 800 million pounds of peanut butter each year. Peanut butter was invented around 1890 as a health food for undernourished patients. To this day, peanut butter provides an inexpensive source of plant protein, monounsaturated fats, and many nutrients like niacin, magnesium, and phosphorus. In addition, researchers at the University of Buffalo have identified phytosterols thought to protect against heart disease and cancer in peanut products (Nutrition and Cancer, 2000)."