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The funny thing with "low fat" peanut butter is that although it is indeed lower in fat grams, the calorie content is still the same. From what I've found, companies supplement the reduction in fat with an increase in a source of carbohydrate (maltodextrine, dextrose, etc.) These "fillers" are used to maintain product consistency and "spreadability" when the fat is reduced. You may want to stick to the old fashioned basic version, you wont suffer any caloric difference but skip the processed rif raf.
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