June 22, 2009

A Little Paste with Your Jelly?

          Combining a food paste and jelly for a sandwich certainly doesn’t sound too appetizing, but substitute the words “peanut butter” for “paste” and our mind set changes quickly.

          Peanut butter is a paste made from peanuts that are roasted and ground. Salt, and sometimes sugar, are added for flavor. To keep oil and solids from separating, additives referred to as stabilizers are often used.

          There are many claims about the origin of peanut butter. Africans ground peanuts into stews as early as the 15th century. The Chinese have crushed peanuts into creamy sauces for centuries. Civil War soldiers dined on 'peanut porridge.' These uses, however, bore little resemblance to peanut butter as we know it today.

           In 1890, an unknown St. Louis physician supposedly encouraged the owner of a food products company, George A. Bayle Jr., to process and package ground peanut paste as a nutritious protein substitute for people with poor teeth who couldn't chew meat. The physician apparently had experimented by grinding peanuts in his hand-cranked meat grinder. Bayle mechanized the process and began selling this early form of peanut butter out of barrels for about 6¢ per pound.

          A man by the name of H. Sumner was the first to introduce peanut butter to the world at the Universal Exposition of 1904 in St. Louis.  During the Exposition, Mr. Sumner sold the then astronomical amount of $705.11 of the treat at his concession stand and peanut butter was on its way to becoming an American favorite

          In 1922, Joseph L. Rosefield began selling a number of brands of peanut butter in California. These peanut butters were churned like butter so they were smoother than the gritty peanut butters of the day. He soon received the first patent for a shelf-stable peanut butter which would stay fresh for up to a year because the oil didn't separate from the peanut butter.

          Peanut butter is a good and inexpensive source of protein.  It is also an excellent source of folic acid and other B vitamins, minerals and dietary fiber. Whether you choose smooth or chunky peanut butter, the nutrient content is the same. A two-tablespoon serving of peanut butter provides 188 calories, protein 7.9 grams, carbohydrate 6.6 grams cholesterol 0 grams, fat 16 grams, niacin 4.2 milligrams and folic acid 25 micrograms.

          Research has shown that the folic acid/folate found in peanut butter is of utmost importance in preventing birth defects.  Folate acid is a B vitamin and can prevent up to 70% of neural tube defects, which affect the brain and spinal cord, when women get sufficient amounts during the earliest weeks of pregnancy.      A two-tablespoon serving of peanut butter provides at least 28% of the Recommended Dietary Allowance (RDA) of protein for children under 10 or at least 12.5% of the RDA for teens and adults. Other good sources of folate are orange juice, green leafy vegetables, beans, broccoli, fortified breakfast cereals, and enriched grain products.

          Some people are allergic to peanuts and peanut butter. Allergic reactions may include skin irritations such as rashes, hives and eczema. Gastrointestinal symptoms may include nausea, vomiting and diarrhea. In rare cases, a potentially fatal condition called anaphylaxis may occur. Persons with a known allergy to peanuts should avoid peanuts and peanut butter. Persons with a known allergy to other legumes such as soy beans, peas, garbanzos beans, etc. may want to avoid peanut butter or exercise caution in its use.

          Peanut butter may have a great taste but another feature that makes it very popular is its long shelf life.  Keep unopened peanut butter no longer than 9 - 12 months for best quality.  Peanut butter can be safely stored without refrigeration because it contains less than 1% moisture.  Peanut butter cannot support the growth of bacteria or even drought-tolerant molds.  Peanut butter will not spoil like a perishable food, but because of its high oil content, it may develop rancidity during storage.  Rancidity gives the product an “old, oily” off-flavor.

          It is possible to make your peanut butter at home –the “fresher than fresh” taste is worth the extra effort.

Blender Peanut Butter

1 cup roasted shelled peanuts
1-1/2 teaspoons peanut oil
1/4 teaspoon salt (omit salt if salted peanuts are used)

          Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). If necessary, stop the blender and use a rubber spatula to scrape mixture from the sides of the container back into contact with the blade. Continue blending until desired consistency is reached.

          For crunchy peanut butter, stir in 1/4 cup chopped roasted peanuts after the blending is completed.

          Yields 1/2 cup creamy or 3/4 cup crunchy peanut butter.

          Store in a tightly closed container in the refrigerator (no stabilizers in this homemade version).  Oil may rise to the top. If this occurs, stir before using.