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?
I'm wondering what's going on because in general, I've had very positive results, until now.
I started eating this way at the end of November last year. I'm doing carnivore during the week and ketovore on the weekends, adding a few low carb, low oxalate vegetables and berries. I'm not strict carnivore, and still use herbs and spices, small amounts of dairy and drink one cup of tea a day. I use Stevia and Erythritol.
I came to this diet already grain free and sugar free, and still in recovery from an iatrogenic toxic nervous system injury over 10 years ago which had left me with a CFS type chronic illness and lots of intermittent issues from inflammation, metabolic syndrome and most likely pre-diabetic, I have about 60 lbs to lose, but health is my priority.
First few days of eating this way were great, then I went through the 2 week transition, keto flu stage, with some psychological bumps, then back to feeling great until I got a cold/flu, which lasted about 5 days. Then 2 weeks of feeling amazing with heaps of energy, motivation and very fast healing of things which normally take a long time. I started exercising regularly and was speeding through my chores every day, cognitively better than I had been in a long time. The list of improvements in my physical and mental health is too long to write.....but....
I started feeling awful exactly 1 week ago:
Not sleeping properly, fatigue during the day, low mood, irritability, anxiety, temperature dysregulation, sinus inflammation came back, eye floaters came back and got worse, eye itching and leaking came back, joint pain came back, brain fog came back, virus issues flared up, none of this is new, it's old issues coming back with a vengeance after they had got a lot better or completely gone.
I have stuck with the diet, but due to fatigue I haven't been able to keep up with my new exercise routine and have only been able to drag myself out to walk every other day, rather than daily.
There are 2 things which could possibly be causing this, but I don't know and would love some input from others who have been doing this longer than me.
Last weekend, a week ago, I 'accidently' ate some wheat on Saturday and Sunday, it was in a shop bought meatloaf, I had in the freezer. I hadn't read the ingredients list. I had been grain free even before going carnivore, so this might have been too much for my system to handle?? But would the effects of this last this long?
Also, I'm fairly sure I'm having oxalate dumping issues, and these are ongoing, could this be causing a recurrence of old symptoms? At first it was, and still is presenting as skin issues, but now all these other symptoms are arising. I'm trying to include a few low oxalate foods, especially on the weekends, to slow down the dumping, it's difficult to know what to do or what to eat in order to manage this.
Is it normal to experience ups and downs when starting to eat this way, beyond the transition phase? Could eating a small amount of wheat after being wheat free cause such a big reaction? I'm so tired I'm finding it hard to drag myself off the couch again 😕 and after feeling amazing for a few weeks, it's confusing and disheartening.