Peanut butter is made from roasted peanuts. The cultural homeland of peanuts is South America. It is well known that the paste was invented in 1890 by an American dietician who was looking for alternative nutrition to vegetarians. It turned out that peanuts are rich in proteins and vitamins necessary for the body. Soon the product received such popularity, it began to be produced serially. Then the technology of making peanut butter differed from the modern: nuts were grinded after cooking, which led to the loss of the characteristic flavor of the paste.
To date, the United States is the main exporter of peanut butter, and half of the country’s harvest is used for its production. The competition for America for the production of peanut butter can be made only by Chile and Argentina. Depending on the duration of grinding the mass, various types of peanut paste can be made. Classical pasta is a mixture of peeled ground nut, a small amount of salt and sugar, vegetable oil and all kinds of additives. Now on the shelves you can see pasta with the addition of candied fruits, coconut chips, crushed nuts, cream pastes, pastes without sugar or salt, etc. According to statistics, peanut butter in America is consumed daily by about 40 million inhabitants. Quality peanut butter should have a uniform creamy consistency, with a characteristic aroma and taste of freshly roasted peanuts. Its color can vary from light brown to brown. Depending on the manufacturing technology, the storage period is from half a year to a year at a storage temperature of up to 20 degrees Celsius.
The first harm of peanut butter is its allergenicity. If a person is allergic to some types of nuts, then peanut butter should be consumed with great care. The second harm of peanut butter is its high calorie and fat content, therefore it is not recommended to eat more than 3-4 table spoons of this product per day. When buying peanut butter, it is advisable to carefully study the composition of the product, so that it does not contain artificial flavors and harmful hydrogenated fats. A real peanut butter is a completely natural product.
The peanut allergy can usually be linked to the natural mold aflatoxin, which can damage the liver. Aflatoxin B1 is the most hepatoxic and cancerogenic ingredient that occurs as a contaminant in variety of foods. It enters the body through widely-available foods, especially grains and legumes. Aflatoxins are also carcinogenic, as they bind with DNA and cause cell mutations. Newberne and Wogan (1968) were able to produce malignant tumors in rats with less than 1 mg of aflatoxin per kg of feed.