Dispelling nutrition myths, ranting, and occasionally, raving

Grocery store lessons: Natural peanut butter


I love natural peanut butter. Just peanuts, nothing more. I saw the Skippy Natural Smooth peanut butter in the grocery store and took a look at the ingredients:

roasted peanuts, sugar, palm oil, salt

Now I know that “natural” is a bit of a meaningless marketing term but I was still pretty surprised by that list. Is that really different from “regular” peanut butter??

Here’s the ingredient list for Skippy Creamy peanut butter:

freshly roasted peanuts, soybean oil, maltodextrin, icing sugar, hydrogenated vegetable oil, salt

Okay, so the “natural” peanut butter is slightly better than the regular peanut butter but it’s still far from truly natural peanut butter containing only peanuts.

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people see food and nutrition from a different perspective and understand that nutrition and health are not necessarily a result of personal choice.

10 thoughts on “Grocery store lessons: Natural peanut butter

  1. Hello fellow Bluenoser :) I’ve just recently started eating the actual ‘natural’ peanut butter and it’s amazing the difference in taste, compared to the standard smooth or creamy ones sold by Kraft et al. I still find myself lusting over a bottle of the sugar added PB. It’s hard to break the addiction when you’ve been doing it for so many years.


    • Thanks for reading and commenting Rob! Natural peanut butter is a bit of an acquired taste but after awhile if you have “regular” you’ll find it far too sweet and salty. I do enjoy the Peanut Butter Co. Cinnamon Raisin Swirl as a treat though :)


      • Mmm that does sound wonderful. I’ve dipped into make my own almond butter as well, and I really find that’s a special treat, since it is so fresh. I had to laugh at the recent line extension done by Kraft to include all these new flavors like cranberry, banana, honey, etc. Most be working for them though.



      • Oops! Just realised I called you Rob. My apologies Steve!

        Making your own nut butter is a great way to go. Then you can mix and match your nuts and seeds.

        I tried the cranberry Kraft peanut butter (for science/knowledge, of course). It was so sweet and processed you could hardly tell it was ever peanuts.


      • I appreciate you taking one for the team and giving it a try. Science is hard work, but someone has to do it!

        There really is something satisfying about making nut butter. I love being able to spice it up as I wish, with cinnamon or nutmeg, etc.

        Oh no worries about that. I go by name names ;)



  2. Also it is disappointing to see “palm oil” as it is the production of palm oil that is pushing orangutans to extinction.


  3. I started reading this article and was hoping for a more educational one, but you stopped short of discussing the WHY. It would be great if you didn’t assume that everyone already knows why one oil or sweetener is is better or worse than another. A lot of people don’t understand the term, hydrogenated, either. This was a missed opportunity to inform, and to point us in the direction of a better peanut butter brand that the ones shown here. I’ve also noticed that many of the “natural” peanut butter brands used to have to be refrigerated, but now they don’t…why is that?


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s