Durk Pearson & Sandy Shaw’s®
Life Extension NewsTM
Volume 15 No. 2 • March-April 2012


Replace Calorigenic Oil in Natural Peanut Butter with MCT Oil

We enjoy eating natural peanut butter (contains only peanuts and perhaps a little salt), sometimes just a spoonful right out of the jar. But, if you have bought natural peanut butter you know that when you buy it, the peanut oil has separated into a layer on top of the solids and you have to mix them together. (It’s easier with the simple natural peanut butter mixer you can get from Lehman’s catalog (1–877–438–5346) for $9.95.) What Sandy likes to do is to pour off the peanut oil into a measuring cup (to determine exactly how much oil is in there), dump that oil and replace it with the same amount of medium chain triglycerides (MCTs), an oil that is less likely to be converted into stored body fat; MCTs also contain slightly fewer calories than other edible oils. Mix, then refrigerate. Our Functional Gourmet™ MCT Oil has no taste, either, so it will have no effect on the flavor of your peanut butter.

Moreover, MCTs are far more oxidation resistant than peanut oil. We have 18 year old plastic bottles of this MCT oil that neither smells nor tastes rancid, hence, exhibiting potent resistance to free radical attack.

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