[−]somenameforme · 2026-10-10 Sat 12:25 UTC ·
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Peanut butter definitely is. Even if you make it home-made you need to add some sort of oil to get the persistent creamy texture, but it naturally separates. To get that permanent creaminess you get from the store it's going to have various sorts of chemical additives - emulsifiers, stabilizers, etc. You also generally want to add some sort of a sweetener. I use honey, but with store bought stuff you're looking at all sorts of stuff including e.g. high fructose corn syrup.
By contrast cheese is completely natural outside of a few exceptions like American cheese. You take milk, add something to curdle it like an acid (e.g. vinegar) or rennet - an enzyme obtained from the stomach of young calves, separate the coagulated stuff, salt it, dry it, age it - you now have cheese. Ricotta can even be made straight from raw milk with no additives. Cheese's long shelf life is natural.
Well the peanut butter I get from the store is just peanuts and salt and there is plenty of brands available. It does have to be stirred because it separates. But yes the Jiffy and Skippy that most people refer to as peanut butter is really just peanut flavored palm oil.
[−]somenameforme · 2026-10-10 Sat 13:42 UTC ·
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I think you mean peanuts, salt, and oil, because otherwise there's nothing to separate. The oil is already usually going to leave it something as either high or ultra high processing.
> Peanut butter definitely is. Even if you make it home-made you need to add some sort of oil to get the persistent creamy texture, but it naturally separates.
False, peanuts contain their own oil. Nothing needs to be added, not even salt.
Anything containing more than peanuts and salt should be referred to as something else, like peanut spread.
> Peanut butter definitely is. Even if you make it home-made you need to add some sort of oil to get the persistent creamy texture, but it naturally separates.
Depends on how you make it - it's definitely trickier at home to get a creamy texture without extra oil, but with the right machine (i.e. peanut butter maker) it comes out smooth with just peanuts (and salt if you like); some wholefoods shops have the machine where you can make it yourself.
Many store-bought peanut butters use oil as an additive as the peanut oil is more expensive, so they remove that to sell as peanut oil, and replace it with cheaper oils
By contrast cheese is completely natural outside of a few exceptions like American cheese. You take milk, add something to curdle it like an acid (e.g. vinegar) or rennet - an enzyme obtained from the stomach of young calves, separate the coagulated stuff, salt it, dry it, age it - you now have cheese. Ricotta can even be made straight from raw milk with no additives. Cheese's long shelf life is natural.
Peanut oil is commonly used for all kinds of frying. It's hilarious that you're trying to lecture people without knowing this basic fact.
False, peanuts contain their own oil. Nothing needs to be added, not even salt.
Anything containing more than peanuts and salt should be referred to as something else, like peanut spread.
Depends on how you make it - it's definitely trickier at home to get a creamy texture without extra oil, but with the right machine (i.e. peanut butter maker) it comes out smooth with just peanuts (and salt if you like); some wholefoods shops have the machine where you can make it yourself.
Many store-bought peanut butters use oil as an additive as the peanut oil is more expensive, so they remove that to sell as peanut oil, and replace it with cheaper oils