On Mon, 10 May 1999, alexs wrote:

> "Natural" peanut butters have only ground peanuts, supposedly,
> but I guess analysis would show soy-adulteration sure enough.
> Most commercial brands do contain hydrogenated oils, however.

Some so-called natural peanut butters consist of peanuts and
nothing else.  A few add salt.

> But since peanuts, their inevitable aflatoxin contamination,
> and any other profitable adulterants (shortening, dextrose,
> preservatives) that manufacturers might use are all Non-Paleo
> anyway, it's just another pat on the back for all us Caveguys/gals.

Aflatoxin contamination is no more inevitable for peanuts than it
is for other nuts.  All are susceptible, depending on storage
conditions.  "Natural" nut butters in jars (including peanut
butter) are considered safer because the nuts are processed
promptly and monitored for possible aflatoxin contamination
(black light assays).  The things to be careful of are "fresh
ground" nut butters in whole foods stores, because there are few
controls on the conditions under which the nuts are stored before
being ground.  Dampness is conducive to the aspergillus mold,
which produces the aflatoxin.  Aspergillus has no special
preference for peanuts; it's just that peanuts are sometimes
stored in enormous bins under damp conditions, which are ideal
for aspergillus.  But the same thing is true for other nuts,
unfortunately.

Todd Moody
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