By H.P.V. Nunn
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Extra resources for Christian Inscriptions
Linoleic acid, which is polyunsaturated, is important in human nutrition. 28 This is why peanut breeders concentrate on developing high-oleic varieties of peanuts; the peanut butter made from them deteriorates more slowly and has a longer shelf life. 29 In particular, peanuts are a significant source of resveratrol, which has been studied for its potential anti-aging effects and associated with reduced cardiovascular disease and reduced cancer risk. 30 Not everyone will regard these attributes as virtues, of course.
The only ones I know of are the Koeze Company of Grand Rapids, Michigan, which makes the Cream-Nut brand, and the Peanut Shop of Williamsburg, Virginia. With some interruptions, Koeze (pronounced Cousy, like the Boston Celtics basketball great) has been making peanut butter with Virginias since 1925. Why has the company persisted? “If you were buying peanuts in the 1920s, you were buying Virginias,” owner Jeff Koeze says. S. peanut crop. They have reddish-brown skins and a high oil content, with a somewhat sweeter taste.
Does hydrogenation improve the flavor of peanut butter? Jerome Rosefield, the son of Skippy founder Joseph Rosefield and a consummate salesman, insisted it does. S. Food and Drug Administration hearings in 1966. ”3 A third difference between peanut butter then and now is in the kinds of textures available. Now there are creamy (which is a majority of the market)4 and crunchy. 5 From the outset, there was another texture, though: regular or standard, which had a coarse or grainy quality. Once popular, it’s now rare.