Extract from “Staying Healthy with Nutrition”

Photo by Isai Dzib on unsplash.com

Stored peanuts may easily become moldy, a particular concern for those sensitive to molds. 

Peanuts have been known to become contaminated with molds containing aflatoxin, a substance that is thought to be carcinogenic. Also of concern is that much of the peanut butter consumed in the United States is the processed variety, with not only the high fat and oil content of peanuts but additional hydrogenated fats, which are more toxic in your body. More additives – salt, sugar, dextrose, and others – make this manufactured peanut butter a poor-quality food. 

Many companies now use only ground peanuts to make their butter; better yet, some stores have nut grinders where customers can make their own peanut butter right on the spot. It is best to refrigerate shelled peanuts and peanut butter to avoid rancidity. 

Many people eat roasted and salted peanuts more than the fresh variety. Although a mild roasting of the peanut makes it a little easier to digest and not lower the nutrients value too much, the extra salt is not really needed. Some people do not do well with peanuts at all. Digestive problems, gallbladder irritation, or just plain allergy to these nuts are possible. 

Despite this, however, they are still the most popular American nut and good-quality food. 

Make sure to consume the fresh peanuts in the shell, or a mild roasted peanut without salt or with sea salt, and peanut butter without additives.