I love all the nutbutters, but they’re so gosh darn expensive. They taste like angel kisses, but overconsumption of nuts can have some negative health effects.
Nuts are predominately omega-6 fatty acids, which can cause inflammation. A lot of issues with the modern diet is the high consumption of omega-6 and low/no consumption of omega-3. Omega-3 fatty acids are anti-inflammatory fats, so it’s recommended to consume a 2-1 omega-3 to omega-6 consumption. It’s not easy, or even realistic to always meet that ratio these days, but it’s a good ratio to aim toward.
Overconsumption of nuts can also cause a nut allergy to arise. They have the same effect as an overconsumption of eggs. More people have egg allergies than peanut allergies in America now. And the same problem is arising with nuts, now that people are choosing nuts over peanuts and eating all of the nutbutters. And by people, I mean me.
So now when I get a new jar of nutbutter, I have a trick of making it last almost twice as long while lowering the inflammatory factor. I melt 1/3 cup coconut oil with 2/3 cup nut butter and stir to combine, and then stored in the fridge to firm back up.
Coconut oil is an omega-3 fatty acid that is easy to process in the body. It also has a smooth texture that is shelf-stable, just like nutbutter, making it a perfect companion. It’s still not the perfect ratio, but progress is better than perfection.
You are more than welcome to add more coconut oil, but past the 1-2 coconut oil/ nutbutter ratio, the mixture gets a little bit too oily. The taste also becomes very coconut-centric. After the mixture firms up, it’s safe to store in the pantry for up to 2 weeks. But, if your house is warm, the coconut oil may melt down, and you may want to keep it in the fridge. It’s totally up to you!