RE: 2 peanut butter questions

[Guest guest]

Hi Diane,

Replacing partially hydrogenated oil with hydrogenated oil is becoming very

common in products. The oil you mention in Jif are not altered during

production but are added directly in those forms to the formulas. There are

regulations regarding names of ingredients and that information is required

from their suppliers. The manufacturer could have listed hydrogenated

vegetable oils (rapeseed and soybean) in the ingredient line but probably

chose to say 'fully hydrogenated' in an effort to be more consumer friendly.

As to how Skippy prevents the separation from occurring is probably related

to their production process, not necessarily the ingredients used. Also,

there may be little noticeable taste difference between partially

hydrogenated and hydrogenated oils, thus it tastes the same to the consumer.

Lois Moss-Barnwell, MS, RD, LDN, CDE

2 peanut butter questions

Fellow list colleagues,

OK, either I have taken too long a professional break, or technology

continues to forge new frontiers. I have 2 peanut butter questions. Please

excuse any downright ignorance if I am overlooking something I should know--

1) The ingredients list on this jar of Jif peanut butter I am holding reads

as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

and diglycerides, salt. "

Since when did " partially hydrogenated " oil get replaced with fully

hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

consumer's increasing awareness that " partially hydrogenated " is equivalent

to bad trans fatty acids? Is it a new production technique to reduce trans

fatty acids since labelling regulations now require disclosure of trans

fats? And how does the manufacturer know how " fully " the fat gets

" hydrogenated " during the process of pumping hydrogens onto the fat anyway?

2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

salt. "

There is absolutely no oil separation, as in other natural peanut butters.

It sure tastes like the old partially hydrogenated brands. The front label

also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

tastes closer to the unhealthy partially hydrogenated brands than to a

hand-mixed natural peanut butter. Could it have to do with the palm oil

since adding palm oil is one of the most saturated vegetable oils? Again,

there is no " partially hydrogenated " fat on the ingredients label now, which

SOUNDS healthier.

Our ever-changing food supply never ceases to amaze me.

Diane Preves, M.S., R.D.

N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

www.newlifeforhealth.com

e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

[Guest guest]

Thanks Lois,

But I am still confused. How can Jif list rapeseed and soybean oil as " fully

hydrogenated " oils? More hydrogens pumped onto the previously " partially

hydrogenated " soybean oil?

Diane

2 peanut butter questions

Fellow list colleagues,

OK, either I have taken too long a professional break, or technology

continues to forge new frontiers. I have 2 peanut butter questions. Please

excuse any downright ignorance if I am overlooking something I should know--

1) The ingredients list on this jar of Jif peanut butter I am holding reads

as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

and diglycerides, salt. "

Since when did " partially hydrogenated " oil get replaced with fully

hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

consumer's increasing awareness that " partially hydrogenated " is equivalent

to bad trans fatty acids? Is it a new production technique to reduce trans

fatty acids since labelling regulations now require disclosure of trans

fats? And how does the manufacturer know how " fully " the fat gets

" hydrogenated " during the process of pumping hydrogens onto the fat anyway?

2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

salt. "

There is absolutely no oil separation, as in other natural peanut butters.

It sure tastes like the old partially hydrogenated brands. The front label

also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

tastes closer to the unhealthy partially hydrogenated brands than to a

hand-mixed natural peanut butter. Could it have to do with the palm oil

since adding palm oil is one of the most saturated vegetable oils? Again,

there is no " partially hydrogenated " fat on the ingredients label now, which

SOUNDS healthier.

Our ever-changing food supply never ceases to amaze me.

Diane Preves, M.S., R.D.

N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

www.newlifeforhealth.com

e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

[Guest guest]

In Skippy's case, the palm oil is what is used instead of the hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonaprice.org/knowyourfats/index.html>,

palm and coconut oil used to be widely used, but became labeled as unhealthy

due to its high saturated fat content. So the hydrogenated (both partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@...> wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions. Please

> excuse any downright ignorance if I am overlooking something I should know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

> consumer's increasing awareness that " partially hydrogenated " is equivalent

> to bad trans fatty acids? Is it a new production technique to reduce trans

> fatty acids since labelling regulations now require disclosure of trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut butters.

> It sure tastes like the old partially hydrogenated brands. The front label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm oil

> since adding palm oil is one of the most saturated vegetable oils? Again,

> there is no " partially hydrogenated " fat on the ingredients label now, which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@... <newlife4health%40aol.com>

>

>

>

[Guest guest]

Thank you Renata, Theresa, others . . . Now, does anyone know if this new palm

oil-laden peanut butter is healthier, same or less healthy than partially

hydrogenated peanut butter? While it may not be scientific, until I know

differently, I'll stick with " the proof is in the pudding " (or in this case,

peanut butter) in that the palm oil-laden PB tastes exactly like the partially

hydrogenated ones. Any science anyone? Until I know it is healthier I will

personally stick to stirring PB with the oil separated. I would like to know

more to share with clients though.

Diane

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonaprice.org/knowyourfats/index.html>,

palm and coconut oil used to be widely used, but became labeled as unhealthy

due to its high saturated fat content. So the hydrogenated (both partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@...> wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions. Please

> excuse any downright ignorance if I am overlooking something I should know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

> consumer's increasing awareness that " partially hydrogenated " is equivalent

> to bad trans fatty acids? Is it a new production technique to reduce trans

> fatty acids since labelling regulations now require disclosure of trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut butters.

> It sure tastes like the old partially hydrogenated brands. The front label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm oil

> since adding palm oil is one of the most saturated vegetable oils? Again,

> there is no " partially hydrogenated " fat on the ingredients label now, which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@... <newlife4health%40aol.com>

>

>

>

[Guest guest]

Good question. I checked out the canola website (rapeseed) and attached

what I found and suspect the soybean oil site would be similar.

http://www.canolainfo.org/canola/faq-myths.html

As to the exact process, a call or email to their consumer response center

would probably give you more information. I would rely more heavily on the

total sat fat on the nutrition facts panel to judge the peanut butter on a

per serving basis. New reports I have seen are revealing that not all sat

fats are as harmful as we previously thought.

Lois Moss-Barnwell, MS, RD, LDN, CDE

Re: 2 peanut butter questions

Thanks Lois,

But I am still confused. How can Jif list rapeseed and soybean oil as " fully

hydrogenated " oils? More hydrogens pumped onto the previously " partially

hydrogenated " soybean oil?

Diane

2 peanut butter questions

Fellow list colleagues,

OK, either I have taken too long a professional break, or technology

continues to forge new frontiers. I have 2 peanut butter questions. Please

excuse any downright ignorance if I am overlooking something I should know--

1) The ingredients list on this jar of Jif peanut butter I am holding reads

as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

and diglycerides, salt. "

Since when did " partially hydrogenated " oil get replaced with fully

hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

consumer's increasing awareness that " partially hydrogenated " is equivalent

to bad trans fatty acids? Is it a new production technique to reduce trans

fatty acids since labelling regulations now require disclosure of trans

fats? And how does the manufacturer know how " fully " the fat gets

" hydrogenated " during the process of pumping hydrogens onto the fat anyway?

2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

salt. "

There is absolutely no oil separation, as in other natural peanut butters.

It sure tastes like the old partially hydrogenated brands. The front label

also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

tastes closer to the unhealthy partially hydrogenated brands than to a

hand-mixed natural peanut butter. Could it have to do with the palm oil

since adding palm oil is one of the most saturated vegetable oils? Again,

there is no " partially hydrogenated " fat on the ingredients label now, which

SOUNDS healthier.

Our ever-changing food supply never ceases to amaze me.

Diane Preves, M.S., R.D.

N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

www.newlifeforhealth.com

e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

[Guest guest]

When in doubt only eat freshly ground peanut butter with or without salt.Your

taste buds will thank you.  I have never understood why manufacturers add

'stuff' to PB. I was in Whole Foods recently and read the label on their own

brand of PB for Children. It had SUGAR added! Another example of how WF is not

different from the regular supermarkets.

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonap rice.org/ knowyourfats/ index.html>,

palm and coconut oil used to be widely used, but became labeled as unhealthy

due to its high saturated fat content. So the hydrogenated (both partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@ aol.com> wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions. Please

> excuse any downright ignorance if I am overlooking something I should know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

> consumer's increasing awareness that " partially hydrogenated " is equivalent

> to bad trans fatty acids? Is it a new production technique to reduce trans

> fatty acids since labelling regulations now require disclosure of trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut butters.

> It sure tastes like the old partially hydrogenated brands. The front label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm oil

> since adding palm oil is one of the most saturated vegetable oils? Again,

> there is no " partially hydrogenated " fat on the ingredients label now, which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealt h.com

> e-mail: newlife4health@ aol.com <newlife4health% 40aol.com>

>

>

>

[Guest guest]

Lois,

OK, this conversation is good. Now, from the article you cited:

Q: Is canola made of a " very long chain fatty acid oil (c22) " that can cause a

degenerative disease?

A: No. Canola oil's fatty acid profile consists predominantly (over 90%) of the

18 carbon unsaturated fatty acids oleic acid, linoleic acid and linolenic acid.

Canola does not cause or contribute to any disease and in fact, it can improve

health. The positive effects of canola's unsaturated fatty acids on certain

health conditions, such as cardiovascular disease, are well documented. "

Thus canolainfo.org obviously answers the question based on canola oil's natural

state of predominantly unsaturated fatty acids, but Jif peanut butter " fully

hydrogenated " the rapeseed and soybean oil, so now the canolainfo.org answer no

longer applies (perhaps) and your suggestion to focus on the sat fat on the

label is a good one. But THEN I noticed that my oil-separted natural brand

lists 2 g of sat fat, 5 g of poly fat and 8 g of mono fat but this new Jif PB

neglects to list mono and poly fats at all! So all we know about this " fully

hydrogenated " Jif is sat fat is comparable at 3 g (slightly higher). I assume

the worst--that the poly fat is higher, perhaps much higher given the rapeseed

and soybean oils, and the mono fat is lower, perhaps much lower, than my

oil-separated store natural brand. One of the major benefits of PB is that it

is (was?) high in monos and we are always looking for ways to decrease the polys

and increase the monos in the typical American diet. Not so sure the new Jif PB

is a practical tool for that goal.

Also, while I agree that not all sat fats are as harmful as others (stearic acid

known to lower cholesterol) we can't generalize to other sat fats and I would

suspect the same is not true for fully hydrogenated rapeseed and soybean oil (or

for that matter, the palm oil in the Skippy brand I referenced in my original

question either). Anyone know anymore about these oils which seem to be

reappearing in PB?

One more thing I just noticed, the Skippy with palm oil is allowed to label

" Natural " on the front label. So it seems we can no longer assume our Natural

PB is made of just peanuts as in the past. Ay yay yay!!!

Thanks again Lois, and others,

Diane

2 peanut butter questions

Fellow list colleagues,

OK, either I have taken too long a professional break, or technology

continues to forge new frontiers. I have 2 peanut butter questions. Please

excuse any downright ignorance if I am overlooking something I should know--

1) The ingredients list on this jar of Jif peanut butter I am holding reads

as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

and diglycerides, salt. "

Since when did " partially hydrogenated " oil get replaced with fully

hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

consumer's increasing awareness that " partially hydrogenated " is equivalent

to bad trans fatty acids? Is it a new production technique to reduce trans

fatty acids since labelling regulations now require disclosure of trans

fats? And how does the manufacturer know how " fully " the fat gets

" hydrogenated " during the process of pumping hydrogens onto the fat anyway?

2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

salt. "

There is absolutely no oil separation, as in other natural peanut butters.

It sure tastes like the old partially hydrogenated brands. The front label

also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

tastes closer to the unhealthy partially hydrogenated brands than to a

hand-mixed natural peanut butter. Could it have to do with the palm oil

since adding palm oil is one of the most saturated vegetable oils? Again,

there is no " partially hydrogenated " fat on the ingredients label now, which

SOUNDS healthier.

Our ever-changing food supply never ceases to amaze me.

Diane Preves, M.S., R.D.

N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

www.newlifeforhealth.com

e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

[Guest guest]

according to the canola website, canola is not rapeseed

2 peanut butter questions

Fellow list colleagues,

OK, either I have taken too long a professional break, or technology

continues to forge new frontiers. I have 2 peanut butter questions. Please

excuse any downright ignorance if I am overlooking something I should know--

1) The ingredients list on this jar of Jif peanut butter I am holding reads

as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

and diglycerides, salt. "

Since when did " partially hydrogenated " oil get replaced with fully

hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

consumer's increasing awareness that " partially hydrogenated " is equivalent

to bad trans fatty acids? Is it a new production technique to reduce trans

fatty acids since labelling regulations now require disclosure of trans

fats? And how does the manufacturer know how " fully " the fat gets

" hydrogenated " during the process of pumping hydrogens onto the fat anyway?

2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

salt. "

There is absolutely no oil separation, as in other natural peanut butters.

It sure tastes like the old partially hydrogenated brands. The front label

also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

tastes closer to the unhealthy partially hydrogenated brands than to a

hand-mixed natural peanut butter. Could it have to do with the palm oil

since adding palm oil is one of the most saturated vegetable oils? Again,

there is no " partially hydrogenated " fat on the ingredients label now, which

SOUNDS healthier.

Our ever-changing food supply never ceases to amaze me.

Diane Preves, M.S., R.D.

N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

www.newlifeforhealt h.com

e-mail: newlife4health@ <mailto:newlife4hea lth%40aol. com> aol.com

[Guest guest]

Yup. Another emphasis to my clients that the less manufactured food is always

the best choice.

Diane

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonap rice.org/ knowyourfats/ index.html>,

palm and coconut oil used to be widely used, but became labeled as unhealthy

due to its high saturated fat content. So the hydrogenated (both partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@ aol.com> wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions. Please

> excuse any downright ignorance if I am overlooking something I should know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

> consumer's increasing awareness that " partially hydrogenated " is equivalent

> to bad trans fatty acids? Is it a new production technique to reduce trans

> fatty acids since labelling regulations now require disclosure of trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut butters.

> It sure tastes like the old partially hydrogenated brands. The front label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm oil

> since adding palm oil is one of the most saturated vegetable oils? Again,

> there is no " partially hydrogenated " fat on the ingredients label now, which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealt h.com

> e-mail: newlife4health@ aol.com <newlife4health% 40aol.com>

>

>

>

[Guest guest]

Thanks Madalyn for the correction!

Re: 2 peanut butter questions

according to the canola website, canola is not rapeseed

2 peanut butter questions

Fellow list colleagues,

OK, either I have taken too long a professional break, or technology

continues to forge new frontiers. I have 2 peanut butter questions. Please

excuse any downright ignorance if I am overlooking something I should know--

1) The ingredients list on this jar of Jif peanut butter I am holding reads

as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

and diglycerides, salt. "

Since when did " partially hydrogenated " oil get replaced with fully

hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

consumer's increasing awareness that " partially hydrogenated " is equivalent

to bad trans fatty acids? Is it a new production technique to reduce trans

fatty acids since labelling regulations now require disclosure of trans

fats? And how does the manufacturer know how " fully " the fat gets

" hydrogenated " during the process of pumping hydrogens onto the fat anyway?

2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

salt. "

There is absolutely no oil separation, as in other natural peanut butters.

It sure tastes like the old partially hydrogenated brands. The front label

also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

tastes closer to the unhealthy partially hydrogenated brands than to a

hand-mixed natural peanut butter. Could it have to do with the palm oil

since adding palm oil is one of the most saturated vegetable oils? Again,

there is no " partially hydrogenated " fat on the ingredients label now, which

SOUNDS healthier.

Our ever-changing food supply never ceases to amaze me.

Diane Preves, M.S., R.D.

N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

www.newlifeforhealt h.com

e-mail: newlife4health@ <mailto:newlife4hea lth%40aol. com> aol.com

[Guest guest]

Hi Diane,

Jif isn't making a claim so they aren't required to include the polys and

monos on the label. Their customer response # may be able to provide those

numbers. This has been an interesting discussion and perhaps others with

more knowledge of oils can help answer some of your questions.

Lois

Re: 2 peanut butter questions

Lois,

OK, this conversation is good. Now, from the article you cited:

Q: Is canola made of a " very long chain fatty acid oil (c22) " that can cause

a degenerative disease?

A: No. Canola oil's fatty acid profile consists predominantly (over 90%) of

the 18 carbon unsaturated fatty acids oleic acid, linoleic acid and

linolenic acid. Canola does not cause or contribute to any disease and in

fact, it can improve health. The positive effects of canola's unsaturated

fatty acids on certain health conditions, such as cardiovascular disease,

are well documented. "

Thus canolainfo.org obviously answers the question based on canola oil's

natural state of predominantly unsaturated fatty acids, but Jif peanut

butter " fully hydrogenated " the rapeseed and soybean oil, so now the

canolainfo.org answer no longer applies (perhaps) and your suggestion to

focus on the sat fat on the label is a good one. But THEN I noticed that my

oil-separted natural brand lists 2 g of sat fat, 5 g of poly fat and 8 g of

mono fat but this new Jif PB neglects to list mono and poly fats at all! So

all we know about this " fully hydrogenated " Jif is sat fat is comparable at

3 g (slightly higher). I assume the worst--that the poly fat is higher,

perhaps much higher given the rapeseed and soybean oils, and the mono fat is

lower, perhaps much lower, than my oil-separated store natural brand. One of

the major benefits of PB is that it is (was?) high in monos and we are

always looking for ways to decrease the polys and increase the monos in the

typical American diet. Not so sure the new Jif PB is a practical tool for

that goal.

Also, while I agree that not all sat fats are as harmful as others (stearic

acid known to lower cholesterol) we can't generalize to other sat fats and I

would suspect the same is not true for fully hydrogenated rapeseed and

soybean oil (or for that matter, the palm oil in the Skippy brand I

referenced in my original question either). Anyone know anymore about these

oils which seem to be reappearing in PB?

One more thing I just noticed, the Skippy with palm oil is allowed to label

" Natural " on the front label. So it seems we can no longer assume our

Natural PB is made of just peanuts as in the past. Ay yay yay!!!

Thanks again Lois, and others,

Diane

2 peanut butter questions

Fellow list colleagues,

OK, either I have taken too long a professional break, or technology

continues to forge new frontiers. I have 2 peanut butter questions. Please

excuse any downright ignorance if I am overlooking something I should know--

1) The ingredients list on this jar of Jif peanut butter I am holding reads

as follows: " Made from roasted peanuts and sugar, contains 2% or less of:

molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono-

and diglycerides, salt. "

Since when did " partially hydrogenated " oil get replaced with fully

hydrogenated oil in PB? Is this healthier? Is it perhaps a way around the

consumer's increasing awareness that " partially hydrogenated " is equivalent

to bad trans fatty acids? Is it a new production technique to reduce trans

fatty acids since labelling regulations now require disclosure of trans

fats? And how does the manufacturer know how " fully " the fat gets

" hydrogenated " during the process of pumping hydrogens onto the fat anyway?

2) The jar of Skippy Natural peanut butter I have is " no need to stir " . Yet

the ingredients list only the following: " Roasted peanuts, sugar, palm oil,

salt. "

There is absolutely no oil separation, as in other natural peanut butters.

It sure tastes like the old partially hydrogenated brands. The front label

also boasts " As Always NO TRANS FAT per serving " . Call me suspicious, but it

tastes closer to the unhealthy partially hydrogenated brands than to a

hand-mixed natural peanut butter. Could it have to do with the palm oil

since adding palm oil is one of the most saturated vegetable oils? Again,

there is no " partially hydrogenated " fat on the ingredients label now, which

SOUNDS healthier.

Our ever-changing food supply never ceases to amaze me.

Diane Preves, M.S., R.D.

N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

www.newlifeforhealth.com

e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

[Guest guest]

I say just start eating PB2 from Bell Plantation. It contains only

peanuts, sugar and salt and comes in a powdered form. Only 2.8 grams of

fat per 2 tablespoons!

Boehme RD, CD Madison, Wi

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the

hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> >,

palm and coconut oil used to be widely used, but became labeled as

unhealthy

due to its high saturated fat content. So the hydrogenated (both

partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to

use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@... <mailto:newlife4health%40aol.com> > wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

Please

> excuse any downright ignorance if I am overlooking something I should

know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding

reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less

of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around

the

> consumer's increasing awareness that " partially hydrogenated " is

equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

trans

> fatty acids since labelling regulations now require disclosure of

trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm

oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

butters.

> It sure tastes like the old partially hydrogenated brands. The front

label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious,

but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

oil

> since adding palm oil is one of the most saturated vegetable oils?

Again,

> there is no " partially hydrogenated " fat on the ingredients label now,

which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@... <mailto:newlife4health%40aol.com>

<newlife4health%40aol.com>

>

>

>

[Guest guest]

?powdered form? Please explain

All the best,

S. Nodvin, MS., RD., LD.

Web-RD, LLC

8343 Roswell Road, No. 323

Atlanta, GA 30350

Office

Fax

melissa.nodvin@...

NOTICE: This communication may contain privileged or other confidential

information. If you are not the intended recipient or believe that you

received this communication in error, please do not print, copy, retransmit,

disseminate or otherwise use the information contained herein. Also, please

indicate to the sender that you have received this communication in error

and delete the copy you received.

_____

From: rd-usa [mailto:rd-usa ] On Behalf Of

Boehme,

Sent: Monday, July 28, 2008 9:47 AM

To: rd-usa

Subject: RE: 2 peanut butter questions

I say just start eating PB2 from Bell Plantation. It contains only

peanuts, sugar and salt and comes in a powdered form. Only 2.8 grams of

fat per 2 tablespoons!

Boehme RD, CD Madison, Wi

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the

hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonap

<http://www.westonaprice.org/knowyourfats/index.html>

rice.org/knowyourfats/index.html

<http://www.westonap <http://www.westonaprice.org/knowyourfats/index.html>

rice.org/knowyourfats/index.html> >,

palm and coconut oil used to be widely used, but became labeled as

unhealthy

due to its high saturated fat content. So the hydrogenated (both

partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to

use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@ <mailto:newlife4health%40aol.com> aol.com

<mailto:newlife4health%40aol.com> > wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

Please

> excuse any downright ignorance if I am overlooking something I should

know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding

reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less

of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around

the

> consumer's increasing awareness that " partially hydrogenated " is

equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

trans

> fatty acids since labelling regulations now require disclosure of

trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm

oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

butters.

> It sure tastes like the old partially hydrogenated brands. The front

label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious,

but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

oil

> since adding palm oil is one of the most saturated vegetable oils?

Again,

> there is no " partially hydrogenated " fat on the ingredients label now,

which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

<mailto:newlife4health%40aol.com>

<newlife4health%40aol.com>

>

>

>

[Guest guest]

Check it out at bellplantation.com

Image

<http://www.bellplantation.com/mm5/merchant.mvc?Screen=PLST & Store_Code=B

P>

<http://www.bellplantation.com/mm5/merchant.mvc?Screen=PLST & Store_Code=B

P>

Through a unique process created by Bell Plantation that does not

involve the use of any chemicals nor does it alter nature's balance in

peanuts, over 85% of the fat is removed from the peanuts. Essentially,

the oil is squeezed out of roasted peanuts and what remains is our

famous powdered peanut butter.

I found out about it from Hungry Girl. We ordered a sample and it's

really tasty. You mix it with water or fruit or juice; whatever.

Boehme RD, CD Madison, Wi

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the

hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonap

<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> >

rice.org/knowyourfats/index.html

<http://www.westonap

<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> >

rice.org/knowyourfats/index.html> >,

palm and coconut oil used to be widely used, but became labeled as

unhealthy

due to its high saturated fat content. So the hydrogenated (both

partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to

use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@ <mailto:newlife4health%40aol.com> aol.com

<mailto:newlife4health%40aol.com> > wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

Please

> excuse any downright ignorance if I am overlooking something I should

know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding

reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less

of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around

the

> consumer's increasing awareness that " partially hydrogenated " is

equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

trans

> fatty acids since labelling regulations now require disclosure of

trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm

oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

butters.

> It sure tastes like the old partially hydrogenated brands. The front

label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious,

but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

oil

> since adding palm oil is one of the most saturated vegetable oils?

Again,

> there is no " partially hydrogenated " fat on the ingredients label now,

which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

<mailto:newlife4health%40aol.com>

<newlife4health%40aol.com>

>

>

>

[Guest guest]

R

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the

hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> >,

palm and coconut oil used to be widely used, but became labeled as

unhealthy

due to its high saturated fat content. So the hydrogenated (both

partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to

use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@... <mailto:newlife4health%40aol.com> > wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

Please

> excuse any downright ignorance if I am overlooking something I should

know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding

reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less

of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around

the

> consumer's increasing awareness that " partially hydrogenated " is

equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

trans

> fatty acids since labelling regulations now require disclosure of

trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm

oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

butters.

> It sure tastes like the old partially hydrogenated brands. The front

label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious,

but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

oil

> since adding palm oil is one of the most saturated vegetable oils?

Again,

> there is no " partially hydrogenated " fat on the ingredients label now,

which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@... <mailto:newlife4health%40aol.com>

<newlife4health%40aol.com>

>

>

>

[Guest guest]

2.8 grams of fat, or sat fat, per 2 Tbsp.?

Diane Preves

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the

hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> >,

palm and coconut oil used to be widely used, but became labeled as

unhealthy

due to its high saturated fat content. So the hydrogenated (both

partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to

use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@... <mailto:newlife4health%40aol.com> > wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

Please

> excuse any downright ignorance if I am overlooking something I should

know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding

reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less

of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around

the

> consumer's increasing awareness that " partially hydrogenated " is

equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

trans

> fatty acids since labelling regulations now require disclosure of

trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm

oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

butters.

> It sure tastes like the old partially hydrogenated brands. The front

label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious,

but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

oil

> since adding palm oil is one of the most saturated vegetable oils?

Again,

> there is no " partially hydrogenated " fat on the ingredients label now,

which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@... <mailto:newlife4health%40aol.com>

<newlife4health%40aol.com>

>

>

>

[Guest guest]

Got a " fatal error code " for both website addresses. Try again?

Thanks,

Diane

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the

hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonap

<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> >

rice.org/knowyourfats/index.html

<http://www.westonap

<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> >

rice.org/knowyourfats/index.html> >,

palm and coconut oil used to be widely used, but became labeled as

unhealthy

due to its high saturated fat content. So the hydrogenated (both

partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to

use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@ <mailto:newlife4health%40aol.com> aol.com

<mailto:newlife4health%40aol.com> > wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

Please

> excuse any downright ignorance if I am overlooking something I should

know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding

reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less

of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around

the

> consumer's increasing awareness that " partially hydrogenated " is

equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

trans

> fatty acids since labelling regulations now require disclosure of

trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm

oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

butters.

> It sure tastes like the old partially hydrogenated brands. The front

label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious,

but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

oil

> since adding palm oil is one of the most saturated vegetable oils?

Again,

> there is no " partially hydrogenated " fat on the ingredients label now,

which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

<mailto:newlife4health%40aol.com>

<newlife4health%40aol.com>

>

>

>

[Guest guest]

I am still confused about why we should tell someone to eat altered peanut

butter? Unless someone is allergic to peanuts, natural peanut butter(without all

the processing, sugar added, etc), is a healthy food.

I will stick with the real thing!

Judy Simon MS,RD,CD,CHES

[Guest guest]

Me, too. I just store the jar upside down and never have a problem stirring it

up! If, on the other hand, some dries out on the bottom I put it on ice cream.

It's a great topping. When I reached the bottom of the jar the other day to find

soft peanut butter I complained that no one let it dry out for my ice cream!

Dave

________________________________

From: rd-usa [mailto:rd-usa ] On Behalf Of JUDY

D. SIMON

Sent: Monday, July 28, 2008 11:41 AM

To: rd-usa

Subject: Re: 2 peanut butter questions

I am still confused about why we should tell someone to eat altered peanut

butter? Unless someone is allergic to peanuts, natural peanut butter(without all

the processing, sugar added, etc), is a healthy food.

I will stick with the real thing!

Judy Simon MS,RD,CD,CHES

[Guest guest]

The photo I sent didn't come across. Just go to www.bellplantation.com

Boehme RD, CD Madison, Wi

Re: 2 peanut butter questions

Got a " fatal error code " for both website addresses. Try again?

Thanks,

Diane

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the

hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonap

<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html>

<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> > >

rice.org/knowyourfats/index.html

<http://www.westonap

<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html>

<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> > >

rice.org/knowyourfats/index.html> >,

palm and coconut oil used to be widely used, but became labeled as

unhealthy

due to its high saturated fat content. So the hydrogenated (both

partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to

use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@ <mailto:newlife4health%40aol.com> aol.com

<mailto:newlife4health%40aol.com> > wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

Please

> excuse any downright ignorance if I am overlooking something I should

know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding

reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less

of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around

the

> consumer's increasing awareness that " partially hydrogenated " is

equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

trans

> fatty acids since labelling regulations now require disclosure of

trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm

oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

butters.

> It sure tastes like the old partially hydrogenated brands. The front

label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious,

but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

oil

> since adding palm oil is one of the most saturated vegetable oils?

Again,

> there is no " partially hydrogenated " fat on the ingredients label now,

which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

<mailto:newlife4health%40aol.com>

<newlife4health%40aol.com>

>

>

>

[Guest guest]

2.8 grams fat, 0.55 gram saturated fat, no trans fat, 94 sodium, 3.7

carbohydrate, 0.3 grams fiber 4.3 grams protein. It's peanut butter

without the fat calories. It tastes very good, keeps well and mixes

with other things very well. We added it to a milkshake and instant

breakfast for additional protein and a new flavor sensation.

Boehme RD, CD Madison, Wi

Re: 2 peanut butter questions

2.8 grams of fat, or sat fat, per 2 Tbsp.?

Diane Preves

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the

hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html>

<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> > >,

palm and coconut oil used to be widely used, but became labeled as

unhealthy

due to its high saturated fat content. So the hydrogenated (both

partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to

use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@... <mailto:newlife4health%40aol.com>

<mailto:newlife4health%40aol.com> > wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

Please

> excuse any downright ignorance if I am overlooking something I should

know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding

reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less

of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around

the

> consumer's increasing awareness that " partially hydrogenated " is

equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

trans

> fatty acids since labelling regulations now require disclosure of

trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm

oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

butters.

> It sure tastes like the old partially hydrogenated brands. The front

label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious,

but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

oil

> since adding palm oil is one of the most saturated vegetable oils?

Again,

> there is no " partially hydrogenated " fat on the ingredients label now,

which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@... <mailto:newlife4health%40aol.com>

<mailto:newlife4health%40aol.com>

<newlife4health%40aol.com>

>

>

>

[Guest guest]

Wow, thanks .

Diane

Re: 2 peanut butter questions

In Skippy's case, the palm oil is what is used instead of the

hydrogenated

oils. According to the Weston A. Price

foundation<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html>

<http://www.westonaprice.org/knowyourfats/index.html

<http://www.westonaprice.org/knowyourfats/index.html> > >,

palm and coconut oil used to be widely used, but became labeled as

unhealthy

due to its high saturated fat content. So the hydrogenated (both

partially

and fully) replaced it in most ingredients as it was assumed it would be

healthier. In a sense, the technology is going back to what it used to

use.

On Sat, Jul 26, 2008 at 11:53 PM, Diane Preves M.S.,R.D. <

newlife4health@... <mailto:newlife4health%40aol.com>

<mailto:newlife4health%40aol.com> > wrote:

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

Please

> excuse any downright ignorance if I am overlooking something I should

know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am holding

reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or less

of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way around

the

> consumer's increasing awareness that " partially hydrogenated " is

equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

trans

> fatty acids since labelling regulations now require disclosure of

trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar, palm

oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

butters.

> It sure tastes like the old partially hydrogenated brands. The front

label

> also boasts " As Always NO TRANS FAT per serving " . Call me suspicious,

but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

oil

> since adding palm oil is one of the most saturated vegetable oils?

Again,

> there is no " partially hydrogenated " fat on the ingredients label now,

which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@... <mailto:newlife4health%40aol.com>

<mailto:newlife4health%40aol.com>

<newlife4health%40aol.com>

>

>

>

[Guest guest]

To make fully hydrogenated oil you take a triglyceride and attach an

enzyme to it. The enzyme rearranges fatty acids on the glycerol

backbone. It us also called interestedifired. I had to do a paper on

this in school. Crisco came put with a fully hydrogenated version.

It's in a green can. This artificial fat will start showing up every

where because millions if dollars have been dumped into the

technology. Studies have shown that's is just as bad or even worse

than trans fats. The body has a preference for the fatty acid in the

middle of the TG and when that is altered the body doesn't recognize

it or like it.

Hope that helps!

Sent from my iPhone

On Jul 26, 2008, at 9:41 PM, " Diane Preves M.S.,R.D. " <newlife4health@...

> wrote:

> Thanks Lois,

>

> But I am still confused. How can Jif list rapeseed and soybean oil

> as " fully hydrogenated " oils? More hydrogens pumped onto the

> previously " partially hydrogenated " soybean oil?

>

> Diane

> 2 peanut butter questions

>

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

> Please

> excuse any downright ignorance if I am overlooking something I

> should know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am

> holding reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or

> less of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

> mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way

> around the

> consumer's increasing awareness that " partially hydrogenated " is

> equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

> trans

> fatty acids since labelling regulations now require disclosure of

> trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

> anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

> stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar,

> palm oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

> butters.

> It sure tastes like the old partially hydrogenated brands. The front

> label

> also boasts " As Always NO TRANS FAT per serving " . Call me

> suspicious, but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

> oil

> since adding palm oil is one of the most saturated vegetable oils?

> Again,

> there is no " partially hydrogenated " fat on the ingredients label

> now, which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

>

>

>

[Guest guest]

le,

Thank you for sharing--very helpful. Interestedifired? Do you mean

interesterified? Would like to see the studies that have shown it is just as

bad, or even worse than trans fats, but my tongue and " gut feeling " told me that

was likely so!

Diane Preves, M.S., R.D.

N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

www.newlifeforhealth.com

e-mail: newlife4health@...

2 peanut butter questions

>

> Fellow list colleagues,

>

> OK, either I have taken too long a professional break, or technology

> continues to forge new frontiers. I have 2 peanut butter questions.

> Please

> excuse any downright ignorance if I am overlooking something I

> should know--

>

> 1) The ingredients list on this jar of Jif peanut butter I am

> holding reads

> as follows: " Made from roasted peanuts and sugar, contains 2% or

> less of:

> molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

> mono-

> and diglycerides, salt. "

>

> Since when did " partially hydrogenated " oil get replaced with fully

> hydrogenated oil in PB? Is this healthier? Is it perhaps a way

> around the

> consumer's increasing awareness that " partially hydrogenated " is

> equivalent

> to bad trans fatty acids? Is it a new production technique to reduce

> trans

> fatty acids since labelling regulations now require disclosure of

> trans

> fats? And how does the manufacturer know how " fully " the fat gets

> " hydrogenated " during the process of pumping hydrogens onto the fat

> anyway?

>

> 2) The jar of Skippy Natural peanut butter I have is " no need to

> stir " . Yet

> the ingredients list only the following: " Roasted peanuts, sugar,

> palm oil,

> salt. "

>

> There is absolutely no oil separation, as in other natural peanut

> butters.

> It sure tastes like the old partially hydrogenated brands. The front

> label

> also boasts " As Always NO TRANS FAT per serving " . Call me

> suspicious, but it

> tastes closer to the unhealthy partially hydrogenated brands than to a

> hand-mixed natural peanut butter. Could it have to do with the palm

> oil

> since adding palm oil is one of the most saturated vegetable oils?

> Again,

> there is no " partially hydrogenated " fat on the ingredients label

> now, which

> SOUNDS healthier.

>

> Our ever-changing food supply never ceases to amaze me.

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

>

>

>

[Guest guest]

le,

When you say the body prefers the fatty acid in the middle of the

triglyceride I'm assuming that's the one in the #2 position on the

glycerol backbone. Are the other two fatty acids metabolized for energy?

Pat Bollinger, MS RD

NutritionWorks

Diane Preves M.S.,R.D. wrote:

>

> le,

>

> Thank you for sharing--very helpful. Interestedifired? Do you mean

> interesterified? Would like to see the studies that have shown it is

> just as bad, or even worse than trans fats, but my tongue and " gut

> feeling " told me that was likely so!

>

> Diane Preves, M.S., R.D.

> N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> www.newlifeforhealth.com

> e-mail: newlife4health@... <mailto:newlife4health%40aol.com>

>

>

> 2 peanut butter questions

> >

> > Fellow list colleagues,

> >

> > OK, either I have taken too long a professional break, or technology

> > continues to forge new frontiers. I have 2 peanut butter questions.

> > Please

> > excuse any downright ignorance if I am overlooking something I

> > should know--

> >

> > 1) The ingredients list on this jar of Jif peanut butter I am

> > holding reads

> > as follows: " Made from roasted peanuts and sugar, contains 2% or

> > less of:

> > molasses, fully hydrogenated vegetable oils (rapeseed and soybean),

> > mono-

> > and diglycerides, salt. "

> >

> > Since when did " partially hydrogenated " oil get replaced with fully

> > hydrogenated oil in PB? Is this healthier? Is it perhaps a way

> > around the

> > consumer's increasing awareness that " partially hydrogenated " is

> > equivalent

> > to bad trans fatty acids? Is it a new production technique to reduce

> > trans

> > fatty acids since labelling regulations now require disclosure of

> > trans

> > fats? And how does the manufacturer know how " fully " the fat gets

> > " hydrogenated " during the process of pumping hydrogens onto the fat

> > anyway?

> >

> > 2) The jar of Skippy Natural peanut butter I have is " no need to

> > stir " . Yet

> > the ingredients list only the following: " Roasted peanuts, sugar,

> > palm oil,

> > salt. "

> >

> > There is absolutely no oil separation, as in other natural peanut

> > butters.

> > It sure tastes like the old partially hydrogenated brands. The front

> > label

> > also boasts " As Always NO TRANS FAT per serving " . Call me

> > suspicious, but it

> > tastes closer to the unhealthy partially hydrogenated brands than to a

> > hand-mixed natural peanut butter. Could it have to do with the palm

> > oil

> > since adding palm oil is one of the most saturated vegetable oils?

> > Again,

> > there is no " partially hydrogenated " fat on the ingredients label

> > now, which

> > SOUNDS healthier.

> >

> > Our ever-changing food supply never ceases to amaze me.

> >

> > Diane Preves, M.S., R.D.

> > N.E.W. LIFE (Nutrition, Exercise, Wellness for LIFE)

> > www.newlifeforhealth.com

> > e-mail: newlife4health@ <mailto:newlife4health%40aol.com> aol.com

> >

> >

> >