I have both in my kitchen, but I only use the PB2, and I use it almost exclusively for making hummus, as a replacement for tahini (note - not a replacement for actual peanut butter - tahini is sesame seed paste). Because I use PB2 and I don't use olive oil either, my hummus is basically fat free. If it weren't for hummus, I probably wouldn't bother keeping PB2 around. I order it online from the US by the way.
I have two jars of regular peanut butter in my pantry and they've been there for ages. I haven't opened them and who knows if I ever will. Peanut butter isn't very interesting to me. I mostly have it in case we lose power and I need a quick and easy healthyish food with no cooking.
I think peanut butter is a very healthy food. If everything else in your diet is as healthy as peanut butter, you probably have a great diet, and are losing weight. If not, you might want to find substitutes for the other unhealthy food.
I bought both a package and a sample packet online. I tried it.
It was OK; but I think I like the real stuff.
Some people use it as flour, so perhaps I'll do that. Others mix it with cream cheese, sour cream or yogurt. Perhaps that's an option too.
I have to find some method of using up what I have, I suppose.
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Apparently a good portion of the vitamins are lost along with the fat. I'm not sure that's a good trade off.
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I've never tried any of these new peanut butter alternatives, but I have a little hard time wrapping my head around why they are so popular. Yes, I know that peanut butter is high in fat and very popular so people might want an alternative but I've always heard that natural peanut butter is pretty good for you especially if following serving sizes. For me peanut butter is one of those things that goes a long way, I rarely use even two tablespoons on an English muffin or a stir fry, I guess that I like regular peanut butter enough to look for lower fat options in other areas. I guess this didn't really answer the question, guess I just sorta ranted, but I'm pro-natural peanut butter.
Whether it's a good substitute or not depends on why you eat peanut butter. It has most of the fat removed. Peanut oil is high in healthy fats, so you're losing that benefit. If you get plenty of monounsaturated fat from other sources, then you don't need the extra from the peanuts. If you don't eat much in the way of olive oil, avocado, other nuts, and so on, then regular peanut butter is an easy, inexpensive way to get the healthy fats.
Many of the powdered peanut products add quite a lot of sugar to replace the fat, so watch out for that. You can buy partially defatted peanut flour (which is essentially the same as PB2 without the sweetener) for about 1/4 what the jars would cost. (Actually, about 1/6 the price you quoted.)
I've used both. Regular peanut butter (and other nuts) is one of my principal sources of healthy fat. Peanut flour is good when you want a strong peanut flavor-- to replace some of the flour in peanut butter flavored baked goods, for example, or as a base for peanut sauces or soups. I personally don't like the taste of PB2 or its imitators as a substitute for peanut butter. On its own, it tastes stale to me. But everyone has their own preferences, and a lot of people swear by it.
I've seen a rise in PB2-type products lately. For those of you who don't know, PB2 is a powdered version of peanut butter that is significantly lower in fat than normal peanut butter.
- Is this a good substitute? Am I missing out on anything by eating it or should I be eating the fattier version? - Are all powdered peanut butters considered equal? I have seen a few brands and I am not sure how they stack up. - Where do you buy your PB2? The store by me has a version for almost $8 for a regular PB sized contained. Yikes! - What are your fave ways to use PB2 (besides the plain ol' PB&J?)
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