Commercial peanut butter contains hydrogenated and saturated fats. The hydrogenation process allows the peanut butter to remain the same consistency and the oil to not separate from the peanut butter. The peanut butter is both heated and stabilized by adding chemicals to the product. Any peanut butter that is stored on the shelf and has no separation between its oils and solids is hydrogenated. The problem is that we have found that hydrogenation damages cells and tissues and the saturated fats cause inflammation and damage in arteries and veins. Eating these types of fats can lead to cardiovascular disease and even strokes.
The peanut butter that contains separated oils from the solids is not hydrogenated. Also, since the peanut butter is not overheated or processed, it contains less saturated fat. This product should be stored just like any nuts, in the refrigerator, once opened. Remember, exposure to heat and light causes a fat to saturate.
Oils are best eaten, unheated. If you want to cook with oil, I suggest a high heat oil such as avocado or grape seed. Other oils shouldn't be exposed to high temperatures, otherwise they change to saturated or trans fats. Coconut oil is a saturated fat and, in my opinion, should be used sparingly and always in conjunction with an unsaturated fat.
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