Low-fat peanut butter is a substitute for regular peanut butter, but there is debate over whether it is healthier. Some low-fat peanut butter is made by reducing the percentage of peanuts and adding low-calorie ingredients, while others simply remove some of the fat and replace it with carbohydrates. However, the fat in peanuts is monounsaturated fat, which is good for lowering bad cholesterol, and most peanut butters go through a hydrogenation process that creates trans fat. Some argue that all-natural, non-hydrogenated peanut butter is better despite the higher calorie and fat content.
Low-fat peanut butter, also known as low-fat peanut butter, is a spreadable paste used as a substitute for regular or full-fat peanut butter. They come in two main varieties: substituted peanuts or substituted fat. There is debate as to whether these low-fat products are really any healthier than regular or all-natural versions of peanut butter.
Peanut butter is a staple paste for sandwiches and other foods like bagels. It’s the wail of dieters, however, because it may contain 0.42 to 0.56 ounces (12 to 16 grams) of fat and about 200 calories per serving. Manufacturers developed peanut butter as a way to provide healthier, weight-loss alternatives.
Some low-fat peanut butter has a reduced fat and calorie content because manufacturers reduce the percentage of peanuts in the product, sometimes using peanut flour. They add other low-calorie ingredients to make up the difference, like tapioca starch. As a result of these efforts, some peanut butters have cut the average peanut butter calorie content by half and the fat content to just 0.07 ounces (2 grams).
In some cases, manufacturers choose to make a low-fat peanut butter by simply removing some of the fat. They replace the fat with other food additives like corn syrup or maltodextrin. This is somewhat problematic because the additives are essentially carbohydrates that provide less satiety than peanuts of fat and protein would normally provide, only providing a 10 to 20 calorie cut leaving a person hungry. Many people are unwilling to purchase a low-fat product that could cause additional calorie burn later, especially when the calorie count is so low.
A major problem with low-fat peanut butter products is that the fat is largely what makes peanut butter so delicious. Take it out and the peanut butter just doesn’t taste the same. Some people accustomed to regular peanut butter can’t get over the difference in taste, which can be considerable for products that reduce peanut percentages.
Another consideration with peanut butter pastes marketed as low-fat is that the fat in peanuts is monounsaturated fat, the kind that lowers bad cholesterol in the body. With the exception of all-natural peanut butters, most peanut butters, including low-fat versions, go through a hydrogenation process that creates trans fat, a substance that raises bad cholesterol. As a result, some people argue that reaching for an all-natural, non-hydrogenated peanut butter is better than a low-fat version, despite the higher number of calories and fat grams.
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