The latest challenge was finding out about the high temperatures that most nut/seed butter manufacturers use. This concerned me as the high heat can cause the good fats in the nuts and seeds to be destroyed but can also create bad ones. However, I do understand that some manufacturers do this as a safety measure regarding microbial contamination as nuts from certain areas are cause for more concern than others.
1-Try to source a reasonably priced nut butter that uses lower temps but sources its nuts from low risk regions/tests for contamination
2-Source my own raw, low risk nuts/seeds then roast at a suitable temperature and grind my own butters (which has the benefit of allowing me to choose and create flavours)
3-Be mindful of what temperatures I cook at e.g if a recipe calls for it to be baked at 180C+ for 20mins then ill lower the temp and cook for longer e.g 40mins if I have the time. Therefore by doing this I am reducing the nutrition loss (especially regarding omega 3 fats) whilst still being able to cook with some of my favourite ingredients, thus keeping those high temp batches for the odd occasion.
Please keep them pleasant, remember, we’re all just trying to do right by our bodies xX