but what about this:
Peanut Butter Causes Cancer?
November 4th, 2007 by Paul Johnson
Bodybuilders are suggested to eat a high amount of good fats in their diet for hormonal and joint health, and for a good source of calories. Peanut butter is a very common source of fat for most bodybuilders in their diet. Most eat natural peanut butter because it doesn’t contain hydrogenated fats. Peanut butter is considered a good source of fat because it is low in saturated fat and high in monosaturated. The truth is, peanut butter is really not that healthy long term.
Why peanut butter can cause cancer:
Unfortunately a mold commonly winds up growing on peanut butter. This fungus Aspergillus flavus releases a cancer causing metabolic product (mycotoxin) called aflatoxin B1, which is a officially recognized carcinogen (cancer causing compound). Workers around peanuts even have to wear protection because of the health hazard. It is common knowledge that farmers and animals around peanuts have increased liver cancer.
How much of this fungus and to what degree it converts to the mcycotoxin aflatoxin seems to depend on where the peanuts are grown and how they are stored and for how long. Peanuts have less of this problem if they are farmed in dry climates, as the fungus seems to thrive in humidity. Other foods have this fungus growing on it such as walnuts and grains, but peanut butter and corn seem to be the worst afflicted foods. The risk of peanut butter giving liver cancer is a bit exaggerated by some. But most bodybuilders consume it everday, often in high amounts, which could be a problem.
I blame President Carter for most of the ills we’re reaping today.
D@mn Peanut Farmer. *SPIT* ;)
I use it in my ‘diet cookies’:
One Minute Oats, some all purpose flour Five to one oatmeal over flour), Huge helping of smooth or crunchy peanut butter for the ‘wet ingredient (one tablespoon per cup of dry ingredients), lots of raisins, dash of salt, and either dark brown sugar or Honey, make a really thick dough and spoon out and mash down and bake like making regular oatmeal raisin cookies. Oven should be 350 for longer than classic oatmeal raisins since the fat in the peanut butter must be ‘dehydrated’ for a crisp cookie. If you wanna make them soft (soft batch), mix up a fourth of the oatmeal with raisins and water, and microwave for two minutes, then use to mix batter and drop on cookie sheets and mash down. Reduce peanut butter by half.