Peanut butter is super popular with just about everyone. There are whole websites focused on finding ways to mix this creamy, salty, and delicious spread with almost any food you can think of. However, it’s interesting to note that peanuts aren’t really nuts; they’re actually legumes. And all legumes have something called anti-nutrients, which are substances that plants create to protect themselves from animals that want to eat them.
Plants have a different way of protecting themselves compared to animals that use sharp teeth or quick movements. Instead of roaring or fleeing, plants engage in a kind of chemical defense. They produce substances known as anti-nutrients, which are natural compounds that make them taste bad or cause discomfort to animals that try to eat them. Some examples of these anti-nutrients are phytates, lectins, and saponins, which serve as the plants’ defense mechanisms. While these compounds can deter animals, they can also cause issues for humans, ranging from mild to severe.
TOP REASONS TO STAY AWAY FROM PEANUTS AND PEANUT BUTTER
AFLATOXINS
Peanuts and peanut butter have a lot of aflatoxins in them. Aflatoxins are toxins made by certain fungi that can grow on peanuts and other plants. These toxins are dangerous because they can cause cancer and change DNA. Being exposed to aflatoxins can raise the chances of developing liver cancer. (study)
Aflatoxin intake has been linked to slowed growth in kids. (study) Any food that causes congestion in the liver can hinder its essential functions, like detoxifying and burning fat.
So, why are peanuts more prone to toxins? Well, they’re actually legumes, not true nuts. Unlike nuts, which have tough, protective shells (like walnuts and pecans that are hard to crack), legumes have softer, more permeable pods. Plus, peanuts grow underground as part of the plant’s root system. Being underground with a soft pod makes them vulnerable to temperature and moisture changes, especially warm and humid conditions that can lead to mold growth. Peanuts can also develop mold during storage, shipping, or even while sitting on grocery store shelves if the environment is right for it.
ALLERGIES
Peanuts are known to cause serious allergies. They have specific proteins that can lead to allergic reactions in individuals who are allergic to peanuts. The proteins Ara h 1, Ara h 2, and Ara h 3 are the main culprits. Peanuts are among the top foods that can trigger anaphylaxis, which is a dangerous allergic reaction that needs urgent medical help. Signs of anaphylaxis include extreme dizziness, difficulty breathing, and fainting.
PHYTIC ACID
Phytic acid is found in high amounts in peanuts and it attaches to important minerals, making it hard for our bodies to absorb iron, calcium, magnesium, and zinc. This means that peanuts aren’t very nutritious for us. Phytic acid acts as a storage form of phosphorus in many plants, especially in the outer layers of grains, nuts, and seeds. While animals like cows and sheep can break down phytic acid, humans cannot. This is a problem because it binds to minerals, particularly iron and zinc, in our food, stopping us from getting the nutrients we need. Additionally, phytic acid disrupts the enzymes that help us digest food, such as pepsin, which is essential for breaking down proteins in the stomach, and amylase, which helps with starch digestion. It also blocks trypsin, an enzyme necessary for protein digestion in the small intestine.
LECTINS
Lectins, which are like natural pesticides, are found in large amounts in peanuts. They can mess with how our bodies digest and absorb important nutrients like calcium, iron, phosphorus, and zinc. These substances are known for being tough enough to survive the digestive process in our stomachs. Once they get through, they can break through the cell lining in our digestive system, harming the gut’s epithelial cells and membrane. This can lead to changes in the bacteria in our gut and even trigger autoimmune responses.
TOXIC HERBICIDES AND PESTICIDES
In the U.S., peanuts have become one of the most pesticide-laden snacks we consume. The USDA discovered at least eight different pesticide residues in regular peanut butter. Herbicides are the most commonly used pesticides on peanuts, applied to 94% of the fields where they are grown. The main herbicides include flumioxazin and 2,4-DB dimethylamine salt.
Farmers typically grow peanuts in regions where they rotate crops with cotton. Most cotton is resistant to glyphosate, which is used multiple times throughout the year. This herbicide can harm beneficial microorganisms in the soil, leading to a rise in harmful organisms. These bad organisms can increase diseases that negatively impact peanut crops, resulting in a higher use of insecticides and fungicides. It’s not unusual for conventional peanut crops to be treated with some form of pesticide every 8 to 10 days during the growing season.
Peanuts are packed with a lot of polyunsaturated fatty acids, especially omega-6. Research indicates that having too much omega-6 can be connected to inflammatory diseases, which are among the leading causes of death worldwide. Conditions like heart disease, diabetes, various cancers, and even mental health issues like depression all have chronic inflammation as a common underlying cause.
OXALATES
Oxalates are substances that can block enzymes, which are crucial for digestion and overall health. These enzymes help our bodies carry out important chemical reactions, especially when it comes to breaking down food. If enzymes aren’t working properly, it can lead to digestive problems like bloating and constipation. Additionally, oxalates can lead to kidney stones and are linked to conditions like inflammatory bowel disease, fibromyalgia, and anemia.
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