I am not a big fan of peanut butter. I find it sticky and thick and very hard to swallow. It’s really only enjoyable to me encased within the chocolaty confines of a Reese’s cup. My family on the other hand, is a regular consumer. My daughter likes it with bread and jelly. The boys, who are a little less refined, eat it straight from the jar.

A few weeks ago, on the sage advice of my husband’s guru, Tim Ferriss, he brought home almond butter as an alternative to our trusty Creamy Jif. Before this switcheroo I had not given much thought to peanut butter in a health capacity because again, I’m not a fan. After comparing the nutritional value of both, our family’s switch to almond butter has become permanent.

At first glance the nutritional stats of peanut and almond butter may look the same. They both are rich in calories, have about the same grams of protein but what’s inside is very different. For example, almond butter has 25% more vitamin E than peanut butter, 3% more iron and 7% more calcium. It also contains more magnesium, phosphorus, potassium and antioxidants.

As for the fat, almond butter contains 50% more monounsaturated fats and 25% less saturated fats, which certainly makes it healthier. Additionally, almond butter is less toxic and allergenic than peanut butter. But the main reason the switch was made? Peanut butter is considered to be acidic while almond butter is alkaline. Alkaline foods speed up the metabolism, prevent diseases and increase the energy levels.

Now there are 3 of us standing in the kitchen licking spoons of creamy almond butter. Great.

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Written by Lea Barlow • 1 Comment