Nuts About Peanut Butter

Many of us looooove peanut butter - peanut butter and jelly sandwiches, peanut butter cookies, peanut butter on bananas, Reese's peanut butter cups, and the list goes on and on. But nowadays how do we know which peanut butter is the best for us, with all of the different brands, varieties, and marketing schemes?

Walking through the grocery store, there is a huge section in one of the aisles devoted to peanut butter.  I kind of find this ridiculous, since you only need two ingredients to make it: peanuts and salt.  Though, I don't think any of the jarred peanut butters have only two ingredients. Personally, I like Jif, so I am going to use their products here for comparison, but other brands like Skippy could be compared in pretty much equivalent ways.

Ingredients:

• Regular Jif - Roasted peanuts and sugar, contains less than 2% of molasses, fully hydrogenated vegetable oils, mono- and diglycerides, salt
• Reduced Fat Jif - Peanuts, corn syrup solids, soy protein, sugar, contains less than 2% of molasses, salt, fully hydrogenated vegetable oils, folic acid, niacinamide, pyridoxine hydrochloride, alphatocopheryl acetate, copper sulfate, ferric orthophosphate, magnesium oxide, zinc oxide (whew!)
• Simply Jif - Roasted peanuts, contains less than 2% of fully hydrogenated vegetable oil, mono- and diglycerides, molasses, sugar, salt
• Natural Jif - Peanuts, sugar, palm oil, contains less than 2% of salt, molasses

Personally, looking at this list, I would choose the Natural Jif, or any other peanut butter with the fewest unpronounceable ingredients.

America is focused on losing weight, and low-fat, low-calorie type foods, but I have a problem with reduced fat peanut butter. Yes, some of the fat is gone, but it has been replaced with cheap carbohydrates or chemical fillers used in many processed foods.  This means you're trading the healthy fat from peanuts for empty carbs (7g per serving up to 13g per serving of carbs), four times the amount of salt of the natural Jif, and more sugar. 

What you want to find is a peanut butter with the bare minimum: peanuts and salt; try to reduce on the oils and ingredients you can't pronounce. Also, try something new like cashew or almond butter. Since these products are a bit more rare, the ones I have seen are more 'natural', with fewer added ingredients. Most importantly, just read the ingredients list - don't be fooled by marketing claims without understanding them fully.  Now that my appetite is all worked up, I'm off to go eat some PB&J!

Ingredient Highlight: Asparagus

I think asparagus is one of my favorite vegetables - it can be served warm or hot, and blends well many different types of food. For example, asparagus is a staple green in the Norwegian society, along with fish and potatoes, but with the right sauce can also be served with almost any Asian cuisine. A great spring/summer vegetable, asparagus provides the body with ample amounts of folate, a B vitamin that protects the heart by helping to reduce inflammation. Asparagus also provides huge amounts of vitamin K, along with large doses of vitamins A and C. The many different nutrients in asparagus have anti-aging functions, can protect against cancer, can prevent osteoporosis, reduce the risk of heart disease, and can help prevent birth defects.

Asparagus is a perennial garden plant in the Lily family (Liliaceae). While over 300 varieties of asparagus have been found, only 20 are edible. While the most common variety of asparagus is green in color, you can find two other edible varieties in stores. White asparagus (which has a more delicate flavor and tender texture) is grown underground to inhibit the development of chlorophyll content, thus creating its distinctive white coloring. It is usually found canned, although you may find it fresh in some select shops. The other edible variety of asparagus is purple, is much smaller than the green or white variety (usually just 2 to 3 inches tall) and features a fruitier flavor. This variety also provides health benefits from phytonutrients called anthocyanins that produce its purple color.

When at the store, you may notice that some asparagus spears are thin and some are thicker. The thick ones are best for roasting or steaming. I find steaming the best and also very quick. The thin spears are ideal for the grill or if you are planning to sautée. Before cooking or consumption, the woody end of the stem should be snapped off. Asparagus may be served warm or cold, with many different seasonings or in many different types of sauce. Look for asparagus recipes coming soon!


Peak season: March to June
Tip: Asparagus has a much higher respiration rate than most vegetables, which means that it should be consumed within 48 hours of purchase