| Author |
Topic: Better Peanut Butter? |
dl999
Cool Runner |
 posted Apr-27-2007 06:17 PM
   
ok I need to know, how could this be a good thing?
WHAT do they do to it to make it powder?
is it really worth the calories? why not eat the real thing? the calorie dif is not that much? is it?
Id be afraid of eating that, and afraid of eating stuff with cool whip,
Im not judging, Im just saying that personally I would not ever eat anything like that as it must be really processed? have you not thought about that????
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teetime
Cool Runner |
posted Apr-27-2007 10:55 PM
quote:
Originally posted by dl999:
ok I need to know, how could this be a good thing?
WHAT do they do to it to make it powder?
is it really worth the calories? why not eat the real thing? the calorie dif is not that much? is it?
Id be afraid of eating that, and afraid of eating stuff with cool whip,
Im not judging, Im just saying that personally I would not ever eat anything like that as it must be really processed? have you not thought about that????
Well, I am not sure it is any more processed than is olive oil or regular peanut butter. Olive oil is made by pressing olives so that the oils are released and the fruit solids are left behind. My guess is that these fruit solids, devoid of fat, are pretty dry. My understanding is that PB2 is similar. Peanuts are pressed so that the oils are extracted and the nut solids left behind (likely done anyway to get peanut oils). Coolwhip seems like a very different story given that PB2 has almost no additional ingredients and Coolwhip has many. Just my thoughts. I am not a fan of artificial packaged foods and am looking forward to this and am not too worried about it being overly processed. It actually doesn't seem any more overly processed than peanut paste (peanut butter that is).
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merigayle
Cool Runner |
posted Apr-28-2007 06:11 AM
54 cals vs 200 cals is a big deal, imo. I have been putting it on my whole wheat english muffins for breakfast in the am.
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slb92
Cool Runner |
posted Apr-28-2007 09:47 AM
PB2 Opinion:My PB2 came last night after I ordered it Tuesday night. I made some this morning. Let me just tell you, I am a picky eater. I usually use Jif and once I tried Simply Jif with less sugar. It now sits in the cabinet untouched. Didn't care for it at all. To make PB2, you use two tablespoons of the powdered peanut butter and one tablespoons of water. I was amazed. This stuff has the same consistency as regular peanut butter and the taste is great. I really don't think a person would know the difference if you didn't tell them. This stuff is very good. I slathered it on a piece of toast and ate the rest with a spoon. I also dipped my finger in the powder to taste it too. Tastes like crushed peanuts. The label on the jar states that the product is made with USA grown peanuts that are slow roasted and pressed to remove fat. All natural with no additives. The ingredient list says peanuts, sugar, salt. Doesn't appear to be unnatural to me. How can you go wrong here? Two tablespoons equal 54 calories as opposed to the typical 190 cals in two tablespoons of regular peanut butter. Also, 2.8 grams of fat (.55 sat. fat) compared to 16 grams (3 sat. fat)! That's a big difference. Less sodium - 94 mg compared to 150 mg. So if you are leary about purchasing this product like I was, go for it.
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vhm1
Cool Runner |
posted Apr-28-2007 12:29 PM
I would add that although sugar is one of the 3 ingredients (with peanuts and salt), this PB2 is not too sweet. In fact, if you are accustomed to eating "regular" peanut butter brands, PB2 may seem nuttier and less sweet, which I personally prefer.In addition to the lower calories and lower fat, there is the benefit have a powdered food that can be added to other items for extra protein. For example, stirred into oatmeal. Again, 3 ingredients, no fillers, no additives, and made in the US of A. Sounds good to me. ------------------
"Every passion has its
destiny." - Billy Mills, Olympic
Gold Medalist, 10,000 meters,
1964
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chele519
Cool Runner |
posted Apr-28-2007 12:53 PM
quote:
Originally posted by vhm1:
I would add that although sugar is one of the 3 ingredients (with peanuts and salt), this PB2 is not too sweet. In fact, if you are accustomed to eating "regular" peanut butter brands, PB2 may seem nuttier and less sweet, which I personally prefer.In addition to the lower calories and lower fat, there is the benefit have a powdered food that can be added to other items for extra protein. For example, stirred into oatmeal. Again, 3 ingredients, no fillers, no additives, and made in the US of A. Sounds good to me.
I didn't look at it that closely so I didn't realize there was sugar added. I usually buy the natural pb, just peanuts and salt. Is it a lot sweeter than that? I can't stand the "regular" stuff. I guess I'll just order it and try it. It sounds like if I don't like it, I could probably get rid of it here. 
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florie
Cool Runner |
posted Apr-28-2007 01:50 PM
I havn't received mine yet. Still waiting.....maybe it's slower, getting it to Canada. Luluj, did you get yours yet?
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regalxc
Member |
posted Apr-28-2007 01:52 PM
Wow, reading this topic while snacking on a jar of regular peanut butter with a knife and celery is making me feel pretty guilty. 
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florie
Cool Runner |
posted Apr-28-2007 03:13 PM
No guilt allowed here. Enjoy .
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vhm1
Cool Runner |
posted Apr-28-2007 06:46 PM
regal:my sister's favorite food, in the whole wide world, without a doubt, is peanut butter on celery. ------------------
"Every passion has its
destiny." - Billy Mills, Olympic
Gold Medalist, 10,000 meters,
1964
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sprngpea
Member |
posted Apr-28-2007 07:21 PM
I was reading through the bell plantation site-- I'm excited that everyone loves the product, but I'm a little perturbed that they don't really discuss how they make the peanut butter (or the flour...) or list the ingredients-- I would think that this would be something that they would want to advertise, especially if they're promoting the healthy benefits of their products. They sound like they're just getting started so perhaps this was an oversight (or maybe I passed over the link?), but if someone has some vetted information on this, I'd really appreciate it. I am a PB addict, but generally grind my own honey roasted peanuts-- I'll take the calories if the alternative is the product of an (un-natural) chemical reaction.
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merigayle
Cool Runner |
posted Apr-29-2007 06:12 AM
they are a new company and only recently have been able to keep up with orders. The ingredients are peanuts, salt, sugar.
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merigayle
Cool Runner |
posted Apr-30-2007 06:59 AM
teetime, email me your addy and i will get it out to you today or tomorrow
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Luluj
Cool Runner |
posted Apr-30-2007 02:06 PM
Hi Florie,No, I haven't received it yet...hopefully soon. I did get an email saying that it was on it's way I believe. My fingers are crossed that it will come this week....curiosity is getting to me!! J
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StPauligirl
Cool Runner |
posted Apr-30-2007 02:25 PM
I am curious about this, only cuz merigalye is totally on board. Her lentil/onion recipe that she has posted is now a staple in my house and we have that at least once every two weeks, so I think if she digs the new PB, then maybe I will think about it...but I am still not so sure about the processing.
I also go to store, get the peanuts, put them in the grinder, Maybe there is a lot of fat there but I like to see where my food is coming from.
My boyfriend does enjoy trips to the local turkey farm, but I draw the line there. I do not partake!
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teetime
Cool Runner |
posted Apr-30-2007 02:36 PM
quote:
Originally posted by sprngpea:
I was reading through the bell plantation site-- I'm excited that everyone loves the product, but I'm a little perturbed that they don't really discuss how they make the peanut butter
When I first read your post I figured you must have missed the page on their Web site that explains the process but when I went to the site to pull up the link I saw that they have redesigned things quite a bit since I first visited (def. more organized now). I don't know if it was oversight in the redesign or intentional but they removed an explanation of how they press the fats from the peanuts to extract oil and get a powder. I guess they may have removed the explanation because it was not accurate but just as likely they no longer wanted to make public the process? Anyway, what was described sounded just like the process of making olive oil, if that helps.
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florie
Cool Runner |
posted Apr-30-2007 04:56 PM
I got mine today......and, i'm just not sure. I only had it on a banana, but what i found was that it was a bit too sweet and a bit too salty. Tomorrow, i will try it on rice cakes and see how that works. Or maybe bread.
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danielle
Cool Runner |
posted May-01-2007 05:24 AM
I hope it comes to stores soon. I know people love this and I want to try. I'm skeptical though not on taste but on facts. Its my weirdness. I just always wonder when something sounds too good and why you never see major companies like Jiff come out with things like this. I still want to try though but am cheap.
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HSunshine
Cool Runner |
posted May-01-2007 12:14 PM
My order just shipped (and I ordered it a few days ago, so it definitely didn't take 4-6 weeks as warned on the website), and I'll offer another opinion when it's delivered. Yea! I'm very excited to put it in my oatmeal - I like to do that with regular PB but it takes a lot of calories to get my whole bowl to taste peanutbuttery enough.
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florie
Cool Runner |
posted May-01-2007 02:08 PM
Today I had it on a multigrain bagel. Althought i like it more with regular peanut butter......i still did like it with pb2. So, on a scale between 1-10, i would rate regular pb 10 and pb2 - 6, maybe 7. I'm glad i have it tho, because I do love pb and now i can eat it a little more than I normally do.
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merigayle
Cool Runner |
posted May-01-2007 02:30 PM
teetime- check your mail tomorrow I have been adding a bit more water to mine and i like it better. Instead of 2:1 ratio, maybe more like 2:2 or 2:1.5
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teetime
Cool Runner |
posted May-01-2007 02:40 PM
quote:
Originally posted by merigayle:
teetime- check your mail tomorrow I have been adding a bit more water to mine and i like it better. Instead of 2:1 ratio, maybe more like 2:2 or 2:1.5
Yeee haaaa!! Just so you all know (as if you didn't already) Merigayle is the best. And I will be reporting soon with my smoothie experiment and meringue cookie experiment results.
IP: Logged |
vhm1
Cool Runner |
posted May-02-2007 08:39 PM
PB2 cookie recipe. Preheat oven at 375. 1 serving Eggbeaters (1 egg)
1/2 cup plus 2 TB Splenda brown sugar blend (1 1/4 cup brown sugar)
3/4 cup prepared PB2
3 TB skim milk
1 TB real vanilla extract
1/2 stick butter flavor Crisco Blend together with a hand mixer until smooth. 1 3/4 cup all purpose flour
3/4 tsp baking soda
3/4 tsp salt Sift dry ingredients and mix with wet ingredients. Pour about 2 TB Splenda white sugar blend into a small bowl or on a saucer. Roll dough into 1" balls in your hand, roll each ball to cover in white sugar, and place on a parchment lined baking sheet. Use a fork to "cross hatch" each cookie. Bake for about 8 minutes. Enjoy. ------------------
"Every passion has its
destiny." - Billy Mills, Olympic
Gold Medalist, 10,000 meters,
1964
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Luluj
Cool Runner |
posted May-05-2007 03:26 PM
Hi fellow pb lovers,I received my pb2 in that mail on Wednesday...haven't really had time to try it over the last few days until today. I gotta say that I'm really happy with it. On Wednesday I had pb overload before the pb2 came (pb cookies, pb and toast, and pb something else during the day) so when UPS guy came, I wasn't hankering for any more pb. Out of pure curiosity, however, I did mix a tbsp of it just to try and was happy with it simply off the spoon. Today, after my run, I was more creative with it. I made some hashbrowns with tofu and baby spinach mixed in with curry, cumin, tumeric, and garam masala. I threw in a tsp of the pb2 as well. I made a dipping sauce with apricot preserves, mustard, balsamic vinagrette and 2 tsp of the pb2 for good measure and whisked it around and dipped my tofu in it.....yummy. Loved the subtle pb taste in it. Sounds bizarre, I know, but it has the nice sweet, salty, sour taste thing going on. I had another strange breakfast dish this morning to which I added the pb powder and it turned out well....I took a tortilla and put some mustard, ajvar (eastern european spread of red pepper and eggplant), thin apple slices, sweet-clove like cabbage, and a tsp of pb powder, folded in half and place on grill to warm. I also used the dipping sauce with this too....strange combo, I realize, but really, doesn't pb go well with apples, cabbage, cloves, peppers etc....I think so. Tonight we are making a Moroccan chickpea and fava bean stew and I"m thinking a couple of tsp of the pb powder would be a nice addition to the stew with the cinnamon, clove, garlic spicing of the the stew. Can't wait. Jill
IP: Logged |
merigayle
Cool Runner |
posted May-05-2007 04:40 PM
JILL!!! You are welcome to cook for me any day! YUMMY. I actually use a peanut sauce a lot in my cooking, i may try the PB2 instead one of these nights.
IP: Logged |
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