6 popular peanut butters linked to colon cancerStory by Son of Grey Peanut butter is a staple in many households, loved for its creamy texture, nutty flavor, and protein content. However, not all peanut butter is created equal. Certain types of commercially processed peanut butter may contain added sugars, unhealthy oils, and chemical contaminants that studies suggest could increase the risk of colorectal cancer. Understanding which kinds to avoid can help you enjoy peanut butter safely while maintaining a healthy diet. Here’s a look at kinds of peanut butter linked to colon cancer risks. Peanut Butter with Added Hydrogenated OilsMany mass-market peanut butters contain hydrogenated oils to improve shelf life and prevent separation. These trans fats are widely linked to inflammation and increased cancer risk, including colon cancer. Common brands with older formulations that included hydrogenated oils include Skippy Creamy Peanut Butter and Jif Creamy Peanut Butter. While these brands have reformulated many of their products to remove partially hydrogenated oils, older stock and certain varieties may still pose risks. Peanut Butter High in Added SugarsExcessive sugar consumption has been associated with chronic inflammation and insulin resistance, factors that can contribute to colon cancer development. Many flavored or “sweetened” peanut butters—such as Reese’s Peanut Butter Spread or honey-flavored supermarket brands—contain high amounts of added sugar beyond what’s naturally in peanuts. These products are convenient for desserts and snacks but may carry hidden health risks when consumed frequently. Peanut Butter Contaminated with AflatoxinsAflatoxins are naturally occurring toxins produced by molds on peanuts, particularly if storage conditions are poor. Long-term exposure to aflatoxins has been linked to liver cancer and may contribute indirectly to colorectal cancer risk due to systemic inflammation and DNA damage. While major brands like Smucker’s Natural Peanut Butter and Planters Peanut Butter test rigorously for aflatoxins, lower-cost store brands or imported peanut butters may be more likely to contain small amounts of these toxins. Ultra-Processed Peanut ButtersUltra-processed peanut butters often contain a mix of additives, stabilizers, and preservatives that can affect gut health. Poor gut microbiome balance is increasingly recognized as a factor in colon cancer risk. Brands like Peter Pan Extra Crunchy or value-line supermarket peanut butters may include emulsifiers and stabilizers that are generally safe in small amounts but could have cumulative effects over time when consumed daily. Tips for Choosing Safer Peanut ButterOpt for natural or “just peanuts” varieties with no added hydrogenated oils or sugars. Check for aflatoxin testing or certifications from major brands. Store peanut butter properly in a cool, dry pantry or refrigerate to reduce mold growth. Moderate consumption to avoid excess calories, sugars, or unhealthy fats. While peanut butter can be a healthy protein and fiber source, products with hydrogenated oils, added sugars, aflatoxin contamination, or excessive processing may contribute to colon cancer risk. Choosing natural, minimally processed peanut butter from trusted brands like Smucker’s Natural, MaraNatha, or 365 by Whole Foods, and storing it carefully, can help you enjoy this classic snack safely and responsibly. ARTICLE SOURCE: https://www.msn.com/en-us/health/other/6-popular-peanut-butters-linked-to-colon-cancer/ar-AA1WvYFn?
The wife and I are fanatics about Mexican Food and we simply refuse to give up on it. Also, over the last three decades, we have learned to cook our own. We just have to be creative on carnivore, so here is how we make extremely low carb, Beef enchiladas, perfect for the Carnivore diet.
The only carb is see in this whole recipe is 1 gram in the Sharp Cheddar Cheese, 1/2 a gram in the Garlic Powder and 1/2 a gram in the Cumin. So 2 grams total and the sauce serves two-three people.... so very, very little carb, maybe less than 2 grams for the whole plate. (By the way, zero carb in the dried chili's.)
1. Make your own Enchilada Sauce, because we have not been able to find zero carb Enchilada Sauce and homemade is better. Start out with a bag of dried chili's and toast them in a dry Iron Skillet for 5 minutes. Then put them in hot water for 30 minutes, and into the blender with salt, garlic powder and cumin. (very small amount of garlic and cumin). Once blended, strain the sauce and pour in a skillet to simmer.
2. For two plates, crack three eggs and whip, adding about a 1/4 cup of water to make it more runny. Thinly coat a large skillet with butter, leaving very little oil and pour 1/2 the eggs in... (This is the one place I have to use a non-stick skillet). Rotate the pan handle, allowing the egg to flow all around the pan, making something that looks like a crepe...... very thin. You have to flip and cook the other side, or you can cheat like I do and have an oven cook the top with the broiler.
3. Brown a pound of hamburger meat and salt to taste.
4. Now you can build your enchilada. Lightly coat an oven safe plate with melted butter and place the egg crepe on the plate. On the crepe place your hamburger and a little sharp cheddar cheese and then drizzle some of the enchilada sauce on the inside and roll up. Drizzle the outside with more sauce and put a little cheese on top and put the plate in an oven on 350 degrees for 20 minutes.
5. We put a dish towel on the table, as a hot plate is about to come out of the oven.
If you called this a splurge or a meal on a cheat day...... you are cheating very little. I need this meal once a week.
I suppose you should stay away from this recipe if you have determined that chili's and/or enchilada sauce mess with your body. I was eating EVERY chili and hot peppers since I was a child and my body loves it. By the way, chili's are rich in vitamins and minerals - a good source of Vitamin B6, Vitamin C, Vitamin B12, Vitamin E, Phosphorus, Calcium, Potassium, Zinc and Selenium.
PS. If you wanted zero carb enchiladas, just eliminate the cheese, garlic and cumin. They will still be darn good.