Natural Peanut Butter

I bought some Natural Peanut Butter the other day at Target. I needed some more peanut butter anyway, and I didn’t want the trans fat associated with regular peanut butter.

I hadn’t had natural peanut butter in years, probably not within the past ten years or so. As a kid, I didn’t like it much, as I preferred the sweetness of regular peanut butter. Trying it again now, it was quite tasty. It tasted as if it was created through crushing peanuts and putting the peanut-carnage right in a jar.

The only downfall, it seems, is that it was quite sticky — on a slice of bread it would seem to gum-up my mouth more so that regular peanut butter would tend to. I’m curious as to what factor is contributing to the stickiness.

I know it’s not for a lack of fat, as the Natural Peanut Butter has 16g (but of the “good fat”). And, I don’t think that the lower sugar-content would be a factor, as I wouldn’t think that sugar would contribute to stickiness one way or another.

Any ideas on techniques as to what could reduce the stickiness of natural peanut butter? I was thinking of adding (no-calorie) Splenda to my next peanut butter sandwich, so as to more closely resemble the sweetness that I’m used to, but is there anything that I could add that might unstickify the sandwich?

101 thoughts on “Natural Peanut Butter

  1. Hi I’m not sure if this was mentioned because there are just way too many replies to read. Anyway, artificial sweeteners like Splenda have ASPARTAME in them which is a cancer causing carcinogen. Look it up. It’s practically in every type of gum, sugar-free or not, also in lozenges. Check it out. Avoid ASPARTAME.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.