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    Natural Peanut Butter

    Posts: 254 Member
    edited January 22 in Food and Nutrition
    If you buy natural peanut butter, instead of stirring the surface oil back in, pour off as much as you can and then stir to even out the texture. It'll reduce the fat in your peanut butter. I can't say by how much or give you a calorie count.... I still count it as regular but it's somewhat less. You can save the oil for sauteeing.

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    Replies

    • Posts: 137 Member
      I actually did that with my last peanut butter jar! it was much dryer though, but i used it mostly for recipes, so it worked.
    • Posts: 2,474 Member
      I pour it off too. I don't try to adjust the fat/calories. I never thought about saving it for cooking...great idea!
    • Posts: 204 Member
      Bell Plantation's PB2...it's all I ever need since I just put it in smoothies and use it to dip veggies/fruit. :o)
    • Posts: 33 Member
      I can't...I love it too much to decrease its creaminess :-) I just measure it out because I can't eyeball it very well at all and work it into my calories.
    • Posts: 1,854 Member
      I've never bought natural peanut butter before but you've just made me want to go to Whole Foods and grind my own.
    • Posts: 6,490 Member
      Why would you do that? What possible purpose could it serve? You like dry, crumbly peanut butter?
    • Posts: 3,509 Member
      ill stick to regular peanut butter
      mines not oily
      thats sick
    • Posts: 1,687 Member
      I just eat it as it comes, mixing slightly. So the first half of the jar is very oily and the second half is dry and crumbly:). I like it both ways and just measure one tbs each time. I'm the only one who eats it, so it all works out in the end. Love love peanut butter!!! It is good for stir fries, salad dressings and in butter chicken sauce too:)
    • Posts: 1,677 Member
      nooooooo
    • Posts: 1,018 Member
      I can't...I love it too much to decrease its creaminess :-) I just measure it out because I can't eyeball it very well at all and work it into my calories.

      From one of my MFP friends Gusman14:

      1. With the lid off place the jar of PB on your food scale and set the tare to 0 gs.
      2. Use any utensil to dip out an amount until the scale reads -32 gs.

      Very accurate and no fumbling with measuring spoons.
    • Posts: 729 Member
      ill stick to regular peanut butter
      mines not oily
      thats sick

      Wait, what? Ground peanuts without all the chemicals, pointless sugars, health destroying hydrogenated oils and other detrimental food-type additives is sick?

      *scratches head at the absurdity of this comment*

      Wow. Are you trolling?
    • Posts: 1,992 Member
      if you just turn the natural peanut butter upside down, it should help with the oil issue.
    • Posts: 674 Member
      The idea of peanut butter is that it IS a good fat. I get natural peanut butter and would never do that lol.
    • Posts: 312 Member
      show previous quotes

      From one of my MFP friends Gusman14:

      1. With the lid off place the jar of PB on your food scale and set the tare to 0 gs.
      2. Use any utensil to dip out an amount until the scale reads -32 gs.

      Very accurate and no fumbling with measuring spoons.

      Great idea for measuring just about anything. Love it.
    • Posts: 413 Member
      I did that before covering my dry crumbly peanut butter with chocolate...mmm... otherwise... meh. It's dry crumbly peanut butter!
    • Posts: 29
      You are losing all of the good fat. I stir it once and refrigerate. MUCH easier to spread as well which makes one tablespoon go a long way.
    • Posts: 1,854 Member
      Why would you do that? What possible purpose could it serve? You like dry, crumbly peanut butter?
      Everyone has different tastes.
    This discussion has been closed.

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