🥜 Real Peanut Butter — Without the PUFA Bomb
Most people think “natural peanut butter” is clean — just peanuts and salt, right?
Wrong. Peanuts aren’t nuts at all; they’re legume seeds. Which means their oil is technically a seed oil — and it’s loaded with the same unstable polyunsaturated fats (PUFAs) that we avoid in soy, canola, sunflower, and corn oil.
Peanut oil is roughly 30–35% linoleic acid, the exact fatty acid shown to suppress thyroid function, lower metabolic rate, and make cell membranes more fragile to oxidation. Combine that with roasting at high temps and you’ve got a jar full of oxidized fat and endocrine noise masquerading as “healthy protein.”
The flavor is great — but the fat isn’t. That’s why PB2 (defatted peanut flour) is the metabolic hack: all the protein, potassium, and roasted flavor of peanuts without the oil that slows you down. Add back a little water, honey, and salt, and you’ve got the taste of peanut butter with none of the sluggish, oily baggage.
🧪 The No-Fat Peanut Butter Recipe
Ingredients (1 serving):
2 tbsp Organic PB2 or defatted peanut flour (~12 g)
1½ tbsp warm water (~22 g)
½ tsp raw honey (~3–4 g)
1 tiny pinch fine sea salt (~1/32 tsp)
Optional upgrades:
Drop of vanilla extract
Sprinkle of coconut sugar for depth
👩🍳 Instructions
Combine PB2 and salt.
Stir in honey, then slowly add 1 tbsp warm water.
Mix until creamy; drizzle in the last ½ tbsp water to hit your perfect texture.
Let it rest 30–60 seconds — the peanut proteins hydrate and turn glossy and spreadable.
🍌 Macros (approx.)
Calories: ~70
Protein: 8 g
Carbs: 6 g
Fat: 1 g
🔥 Why It’s Better
By removing the peanut oil, you remove nearly all the linoleic acid — the same fat clogging modern metabolisms. What’s left supports thyroid output and clean energy instead of slowing it down. You get the comfort of peanut butter, the flavor you love, and the metabolic freedom your cells crave.
