I buy Jif Natural with low sodium.
I’ve very, very rarely ever bought Skippy. It’s too sweet. It seems marketed towards kids that want everything to taste like candy.
Did anyone here, like me, “invent” peanut butter toast on their own? Because if not, I’m taking credit for it.
I don’t know much about this. All I know is that palm oil is semi-solid at room temperature, which is why it makes a good substitute for hydrogenated oils.
Hot toast slightly softens pb and makes it so good. 
I eat quickly before it cools too much.
For those having the vapors over “peanut butter flavored frosting” and how super-sweet and “candy like” the non-natural peanut butter is, I looked up the actual numbers from a jar of Jif. For 2 tablespoons of PB, there are 3 grams of sugar.
By comparison’s sake, 1/4th of a grapefruit is 4 grams of sugar.
One medium carrot has 3 grams of sugar.
Two tablespoons of unsweetened cashew butter (which is delicious, btw) has 2 grams of sugar.
And 2 of those square caramel candies that your grandma used to give you have almost 14 grams of sugar. A single tootsie pop has 10 grams of sugar.
Finally, 2 tablespoons of Chocolate frosting has 24 grams of sugar.
So can we stop the over-the-top hysterical, nonsensical, hyperbolic ravings about how regular peanut butter is just like candy or frosting, etc?
I don’t care which you prefer; the oily grainy stuff with no added ingredients or the normal stuff like Jif and Skippy, but let’s put the silly myth about the huge volumes of sugar that people are claiming regular peanut butter has.
I remember when I was working at a grocery store and we had this old guy who kept buying Smuckers, and he returned it three times, complaining that “there’s oil on the top!!!” Finally, someone explained to him how you had to stir it. :rolleyes:
Nope, and neither do many condiments. It may say on some “refrigerate to preserve taste.”
Mary Todd Lincoln invented peanut butter to ward off evil spirits, but it was credited to George Washington Carver to reduce Reconstruction tensions. I think you’re in the clear about pairing it with toast.
Whichever one has more sugar content will win.
According to their labels, they both have 3g of sugars. Same with Peter Pan. Actually, now I may have an idea why Peter Pan is coming across as a bit more bland to me. Looks like it’s slightly oilier. I noticed that both Jif and Skippy both have 190 calories per 2 tablespoon serving, but Peter Pan was 210. The difference is an extra gram of oil per serving in the Peter Pan. (And, yes, all this stuff is rounded off to the nearest 10 calories, and weights are rounded off to the nearest gram [for carbs; looks like 0.5g for fat at this scale], so we don’t know exactly if they’re all the same.)
Because it has no meaning on a food label.
your other questions have been covered already, better than I likely could.
Except it does have meaning. I realize there’s no law regulating the usage (although there ought to be, IMO), and that there’s at least a couple of companies using the term falsely, but natural peanut butter means that it’s >99% peanuts and <1% salt, with no other ingredients.
I would actually take objection to the statement that to most people today that “natural” peanut butter just contains peanuts and salt. Where does that idea come from? I don’t really think most people think about what “natural” peanut butter is, and the two biggest peanut butter companies, Jif and Skippy, don’t use the term in that sense. It’s possible that was true at one time, but I don’t think that’s true today. Do you really think most people would object to sugar being added to peanut butter and labeling it as “natural”? I personally don’t. Sugar is natural. If it’s not acceptable, then why is the addition of salt acceptable? That makes no sense to me.
Of course, when I hear the word “natural,” it raises my hackles and I’m suspicious immediately, so perhaps my ideas are skewed as to what the term means. But let’s say I’m an artisanal peanut butter producer that hand-grinds their own peanuts with salt, sugar, and palm oil. Hell, let’s pretend I’m somewhere where I can harvest the palm oil myself. Is that not “natural” peanut butter? To me, it is, but it’s not peanut butter made from “100% peanuts.”
I was trying to find the product on Amazon, but can’t. I once had a normal peanut butter, but it used maple sugar instead of white sugar. It was sooooooooooo good.
Your article in the noted peer-reviewed science journal “The Atlantic” doesn’t support your silly claim that “natural” peanut butter is “>99% peanuts and <1% salt”. Those numbers–nor anything close to them–are not mentioned in The Atlantic Journal of Science and Nature.
Language doesn’t have to make sense. It’s possible that people would not object to a “peanut butter” having a separate declamation as “natural” on the label other than in the product name. Because it is natural and it is peanut butter.
However, it is not “natural peanut butter” because that is peanut butter with only peanuts and sometimes salt as ingredients. People would object to it.
Just because your favorite tool is your shiny new hammer doesn’t make every problem a nail. It has bupkus to do with science. Like the article explained, it’s about the traditional definition of peanut butter.
Ingredients ofSmucker’s natural peanut butter:
The biggest problem with brands like Jif and Skippy isn’t the sugar, it’s the hydrogenated vegetable oil. It alters the taste just enough to fall into the uncanny valley. And palm oil takes it into the realm of “peanut butter spread”.
The article has a link to the FDA regulations.
Look, I’m absolutely a descriptuvist and “language doesn’t have to make sense” person, but what evidence do you have for that assertion. I bet if I made a peanut butter with peanuts, honey, and salt, very few people would object to calling it “natural peanut butter.”
Ah, nice find. Skippy natural is labeled as “peanut butter spread.” I do find it interesting that you could have hydrogenated oils in it, and still call it peanut butter, but swap it out with palm oil, and now it’s a spread. Seems rather arbitrary to me.
A reminder that a few brands of peanut butter contain xylitol, which can be deadly for dogs to consume*.
Personally, I tend to buy the cheapest house brand of creamy peanut butter I can find. Which makes sense, since I mostly use it to bait mouse traps and they don’t need the good stuff.
*the major brands like Skippy and Jif are safe for dogs as far as I know.
Just because something’s “natural” doesn’t necessarily make it better.