• KoboldCoterie@pawb.socialEnglish
      645·
      10 days ago

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

        • ZoteTheMighty@lemmy.zip
          42·
          9 days ago

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

          • ricecake@sh.itjust.works
            92·
            9 days ago

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

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

          • yogurt@lemmy.world
            5·
            9 days ago

            Peanuts already have saturated fat, the vegetable oils are better on that than the peanuts.

        • Einskjaldi@lemmy.world
          513·
          10 days ago

          Incorrect, hydrogenated is a synthesis artificial process that chemically alters them and turns them into dryer texture but it’s less healthy and more artificial. I avoid it.

          • Frenchgeek@lemmy.ml
            251·
            10 days ago

            That’s a bubbler leaking hydrogen while submerged in the oil, and it’s mostly a fancy word for margarine.

    • stenAanden@feddit.dk
      OP
      22·
      10 days ago

      https://www.gamintraveler.com/2026/03/01/why-you-cant-really-find-american-peanut-butter-in-spain-and-most-of-europe/

      The problem is that much of what Spain sells as peanut butter is built around the European expectation:

      • simpler ingredients

      • fewer sweeteners

      • “natural” separation accepted as normal

      The EU keeps strict maximum levels for contaminants in foods, including aflatoxins. Commission Regulation (EU) 2023/915 sets tight contaminant limits, and the EU’s own 2023 summary notes that maximum levels are set at strict levels considered reasonably achievable.

      https://en.wikipedia.org/wiki/Aflatoxin

      Aflatoxins are various poisonous carcinogens and mutagens that are produced by certain molds, especially Aspergillus species such as Aspergillus flavus and Aspergillus parasiticus.

  • CultLeader4Hire@lemmy.world
    194·
    9 days ago

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

    • nieminen@lemmy.world
      6·
      8 days ago

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

  • chunes@lemmy.world
    14·
    9 days ago

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

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

    • bizarroland@lemmy.worldEnglish
      281·
      10 days ago

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

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

        • bizarroland@lemmy.worldEnglish
          59·
          10 days ago

          Many things are probable.

          I chose that word because it is possible that there could be health issues caused by the emulsifiers in american peanut butters, but also I don’t know if it is.

          Probable is an apt word when something isn’t necessarily impossible.

          You will also note that I didn’t use the word likely, because I can’t say whether it is likely or not.

            • bizarroland@lemmy.worldEnglish
              17·
              10 days ago

              I meant it in the secondary definition of the term, which is “establishing a probability”.

              Plausible is also a good word for it, but probable is still apt

              • otp@sh.itjust.works
                71·
                10 days ago

                This is the first time I’ve heard that definition. It seems like a niche definition that can easily result in misunderstandings

              • blarghly@lemmy.worldEnglish
                6·
                10 days ago

                You aren’t establishing a probability.

                Or, by saying “probably” you are establishing a probability of > 0.5… with absolutely no proof.

      • saturn_888@sh.itjust.works
        2·
        8 days ago

        The FDA lets plenty of questionable stuff in food, so I wouldnt be surprised if theres questionable emulsifiers that are used sometimes. My main issue with those peanut butters is that the texture is like eating old toothpaste and the flavor is like your aunt’s perfume at the funeral of the peanut :(

      • teyrnon@sh.itjust.works
        13·
        9 days ago

        Peanut butter is mostly just hydrogenated oils, but emulsifiers in things like Ice Cream are horrible for you, added to prevent separation of ingredients. Some destroy the blood brain barrier, damage gut flora health, and a bunch of other bad stuff.

        • ricecake@sh.itjust.works
          41·
          9 days ago

          Citation needed. Most of the emulsifiers in ice cream are simply different sticky carbohydrates. Usually beans.

          Studies show that there might be an impact that contributes to risk factors leading to an increased risk of certain metabolic disorders. This means that we need more study, not that there’s anything that warrants changes in behavior or saying anything definitive.

          • teyrnon@sh.itjust.works
            14·
            9 days ago

            Article in the guardian, and elsewhere a couple years ago. It’s not a secret, the problems with some of these emulsifiers. In fact it’s common knowledge to those of us whose heads are not inside the asses of billionaires which may not include you admittedly. No offense.

            • ricecake@sh.itjust.works
              4·
              9 days ago

              An article in the guardian is not a resoundingly strong source, particularly given how news sources like to report health topics.

              If you look at any of the reviewed research by academics, it’s pretty clear it’s something they want to look at more, but it’s hardly a definitive “horrible for you” or destroying the blood brain barrier.
              In one study they only let mice drink emulsified water, and then gave them a food substance they were allergic to. This resulted in an increase in diarrhea.

              If you’re going to cite the guardian and “common knowledge” as your source, you might hold off on the “head in ass” accusations.

  • _stranger_@lemmy.world
    8·
    9 days ago

    Local grocery store has a machine where you can grind peanuts into fresh peanut butter on demand for about 10 cents more per ounce than the mass market stuff, and it’s amazing.

  • lordnikon@lemmy.worldEnglish
    7·
    10 days ago

    That’s why just buying peanuts and a food processor is the way to go and just make the amount of peanut butter you need when you need it.

    • Tinidril@midwest.socialEnglish
      2·
      9 days ago

      Or just mix the peanut butter up really well when you first open it before putting it in the fridge. Warm peanut butter mixes really easily, while cold peanut butter takes a long time to separate again.

    • Nindelofocho@lemmy.worldEnglish
      3·
      9 days ago

      I feel a lot of the big mass brand peanut butter is too sweet a lot of the less mainstream and even cheaper “off brand” peanut butter is less sweet at times. Unfortunately, do like my sweeter brands

      • Kaput@lemmy.world
        2·
        9 days ago

        Try “just peanuts” for a while, once you get used to it, you will find thé industrial stuff tasteless.

  • Jesthemes@lemmy.world
    72·
    8 days ago

    These generalizations are bordering on bigotry. There are plenty of “American brands” that are small town home-based businesses. I’m literally bought pickled okra and spicy sweet pickles yesterday at the Farmers market.

  • saturn_888@sh.itjust.works
    1·
    8 days ago

    The pasty emulsified super sweet peanut butter is nasty. I guess I just didnt grow up eating that stuff so I’m not desensitized to it (did have peanut butter a few times, but it was a normal one. Tastes like peanuts and slightly salty). But it tastes like vaguely sweet paste and the texture is horrid. It made me gag the first time I had it because I was like “Oh peanut butter? I like that stuff.”