Flora Buttery big change to ingredients

Mnoee

I was being facetious - peanut butter is named as such because the good stuff behaves exactly like butter in that it's either far too runny or rock solid depending on temperature, as you've discovered. You can blend it with oil to make it more stable/spreadable, but in my books that's a peanut margarine. I'm all for naming peanut butter that's full of palm oil 'peanut margarine', for the record.

Do not get me started on logic when it comes to peanuts - they're not even nuts, nor seeds, they're legumes. Peanut butter is basically hummus, not tahini! 

I don't mean to be antagonistic, I'm giggling over all of this. I find the nitpicking over names rather silly and like to make light of it. 

I honestly care more about people knowing what they're buying than the exact terminology - hence bringing up peanut butter. It's not a pea, nor a nut, nor butter, but most people know exactly what peanut butter is, so the name is correct. Calling it legume thick spread isn't going to help anyone. 

MrsStepford

I'm confused now, because houmous or hummus is made using tahini, which is a sesame seed paste or butter. 

Dr Steven Gundry MD on YouTube, goes on about peanuts being bad for our "gut buddies" , because they are full of lectins. Supposedly these are bad for our stomach lining. 

Mnoee

Hummus is blended chickpeas with other bits (often including tahini) - chickpeas are a legume, like peanuts. It's quite hard to think of a blended legume with nothing else added that people regularly eat, especially at 1am after an evening of wine! Pea puree, I guess, but I can't say that's regularly on my dinner plate. 

You can find Dr Someone on the Internet saying whatever foodstuff you want is good or evil. I'm a fan of Dr Joshua Wolrich, for example, who is an NHS  nutritionist who favours intuitive eating who believes that people can and should eat ALL foods. He refuses to call any particular food or group evil, just that 'the dose makes the poision', so moderation over the long term is best. 

rpb

It's quite hard to think of a blended legume with nothing else added

Yet the Flora people have done it?  "Faba Bean Preparation"?  😂  (Maybe mushy peas would count too?)

It would be good to find out what this actually is (I'm surprised they can just write "Faba Bean Preparation" on the label and not break it down into its constituents, to be honest).  It does sound rather like an ultra-processed monstrosity.  If it's, say, ground dried broad beans then why not just say that?  Perhaps it's some kind of reconstituted whisked broad bean-based aquafaba foam?

Murphybear

I only eat butter because some of “butter substitutes” taste awful (to me).  I use it when baking shortbread or cakes.  Since I went on a low carb diet (the shortbread and cakes are for other people ) I stopped eating bread and my consumption of butter is quite low.

My cholesterol has been on the lower side of normal for many years.