The average American will consume nearly 3,000 Peanut Butter & Jelly sandwiches over the course of their lifetime!
I think we can all agree that there is no better combination than some good ole’ peanut butter & jelly…
So why do companies ruin it with: High Fructose Corn Syrup, Corn Syrup, Mono & Diglycerides, Citric Acid, and Fully Hydrogenated Oils?
The truth is, todays peanut butter & jelly isn’t anywhere close to what your grandparents ate. What was once a nutritious snack is now a cheap imitation – packed with filler ingredients.
It’s hard to believe that companies have downgraded such a simple product like peanut butter. But the reality is, these companies have chosen to increase their profits at the expense of your health and figured you probably wouldn’t notice or care to read the label anyway.
If you’re going with a major brand like Jiff, you’ll find that not only do they add salt to their peanut butter, but they also add ingredients that are frequently referred to as “silent killers”; all of which are linked to diabetes, high cholesterol, heart disease, non-alcoholic fatty liver disease, autoimmune disease and cancer.
Making your own peanut butter or going with an organic brand like Santa Cruz Peanut Butter is the only way to ensure that you’ll truly be getting what you’re paying for.
|Santa Cruz Peanut Butter
|Jiff Peanut Butter
|Roasted Organic Peanuts
|Salt (1% or less)
|Fully Hydrogenated Vegetable Oils
|Mono And Diglycerides
And the difference between these two peanut butters goes far beyond just the taste and the ingredients.
Authentic, organic peanut butter contains more protein, more fiber, less sugar and less carbohydrates in comparison to it’s processed counterpart.
Consuming this peanut butter not only means consuming authentic peanut butter, but it also means consuming all the vital nutrients that make it such a great choice of energy. Organic peanut butter contains a rich amount of protein, easily digestible carbohydrates and a number of essential amino acids.
Fruit Jam aka “Jelly”
If you consume major household brand “Smuckers” Jelly, you may be surprised to know how many low quality fillers are in it. You may think that you’re consuming sweet, ripe berries, but in reality you’re paying for a low quality purée that has been sweetened with high fructose corn syrup and a number of other toxic fillers. These toxic fillers have been consistently linked to obesity, diabetes and cancer.
The bottom line? Food shouldn’t have to be this way.
Instead of consuming popular Smucker’s jelly, choose to upgrade to a higher quality organic brand like Rigoni di Asiago. Not only will you be treating yourself to the authentic taste of real berries, but you won’t be consuming any fillers.
What does this mean for you? Nearly half the sugar and carbohydrates.
|Rigoni di Asiago Wild Blueberry Jam
|Smuckers Blueberry Jelly
|Wild Organic Blueberries
|Blueberries (Genetically Modified)
|High Fructose Corn Syrup
The difference? Real ingredients vs Filler ingredients
The nutritional value you get from consuming real blueberry jam means consuming bone-building vitamin K and cancer-fighting antioxidants. Not only does this jam taste much better but it also has vitamins and minerals proven to fight chronic disease, regulate blood pressure and prevent Alzheimer’s and dementia.
So, whether you consume peanut butter & jelly sandwiches as a snack or pack it as an everyday lunch for your children, treat yourself and your family to the superior taste and nutrition of real ingredients!
For more information regarding the topics discussed in this article, feel free to review the resources below:
On National Peanut Butter and Jelly day, survey reveals average American will eat nearly 3,000 PB&J sandwiches in their lifetime
A SWEET PROBLEM: PRINCETON RESEARCHERS FIND THAT HIGH-FRUCTOSE CORN SYRUP PROMPTS CONSIDERABLY MORE WEIGHT GAIN
The New England Journal of Medicine — June 24, 1999 — Vol. 340, No. 25- Effects of Different Forms of Dietary Hydrogenated Fats on Serum Lipoprotein Cholesterol Levels
The New England Journal of Medicine — June 24, 1999 — Vol. 340, No. 25 – Trans Fatty Acids and Coronary Heart Disease–