I received this in the mail the other day from Tim at SnacLite to review my thoughts on here. Just so you know, Naturally More is not part of the recent recall caused by salmonella contamination in peanut butter manufactured by Peanut Corporation of America.
Nutrition Evaluation:
As you can most likely see, it contains all fantastic pronounce-able ingredients!
Peanuts, wheat germ, flaxseed, cane sugar, egg whites, honey, flaxseed oil.
In case you cannot see, 2 tablespoons (1 serving ) has 10g of protein ( higher than most peanut butters), 2 g of sugar ( less than many peanut butters) and 4 g of filling fiber!
The label also lists that one serving contains 4.1 g of Omega-3 and 1.2g of Omega 6, a fantastic and uncommon ratio. In my advanced nutrient metabolism class, we learned that far more omega -6 ( a polyunsaturated fatty acid ( aka PUFA’s) usually from the same source as Omega-3, another PUFA) is consumed in the U.S than omega-3′s. Why is this not helpful?
Well it is to some extent, the National Institutes of Health recommend an overall diet ratio of 2:1 (Omega-6 : Omega-3) fats. This is due to the properties of both fats, however, the omega -6 when metabolized in the body produce leukotrienes and prostaglandins ( Series 2). These series 2 compounds cause vasoconstritction, increased blood pressure, promotion of pain, promotion “platelet stickiness” (i.e blood clotting) and increasing inflammation. Those responses , believe it or not, are actually needed by the body to function properly. We do want our blood to clot after a cut or wound, we do want to sense pain so we are aware of the potential damage it could cause. However, when there is an excess of omega-6 as I mentioned above as an issue, we are at an increased risk of things such as heart disease because the inflammatory response is overwhelmed, the blood vessels are constricting, platelets are “stickier” and cause clotting thus creating a situation “easier” for a heart attack to occur ( among plenty of other variables as well).
Some compounds actually inhibit the metabolism of Omega-6′s such as ginger, onions, garlic and flavonoid-rich herbs! In addition to inhibition of omega-6′s, we could increase our intake of omega-3′s. Omega-3 metabolism results in the same compounds as Omega-6, but the Series 1. These have the opposite effects of reducing inflammation, reducing blood pressure, thinning the blood, decreasing pain and vasodilation. When we incorporate more omega-3′s, we have decreased risk of heart attacks (as an example) occuring due to our blood being thin and less risk of clotting.
Flaxseed is one of the primary source of the Omega-3 fatty acid called Alpha-Linoleic Acid or ALA, but you can also obtain a great amount of Omega-3′s from other sources. Fish oil, coldwater fish like salmon and mackerel offer DHA, an omega-3 acid that lends it functions to brain cells in particular. EPA is another omega-3, which has its own sources such as Cod, Anchovy, Tuna, Sole, but it is also derived from the ALA and is converted into the DHA type. So you can consume ALA ( flaxseed) and it will be converted to those other acids as well! Some of my previous posts have been regarding Nuts, Seeds, LNA and lipids or products containing flaxseed compounds. I like keeping ground flaxseed in my freezer to add whenever I choose to my dishes, because it really doesn’t have much unique flavor to it.
Long story short, I LOVE that Naturally More has a break down of the Omega -3 and Omega-6 grams on the label!
Here is what Naturally More says about Flaxseeds:
“Flaxseed contains lignans that have anti-viral, anti-bacterial, anti-fungal and anti-cancer properties. Flaxseeds have the richest source of lignans, 100 times more than the next best source, wheat bran. The majority of lignans is found in the seed, giving it an advantage over flax oil. Flaxseed also contains lecithin, which emulsifies fat and cholesterol. These little seeds improve digestion, help stabilize blood glucose levels, fight tumor formation and enhance cardiovascular health. “
My Sensory Evaluation:
The naturally more separates just as other “all-natural” butters tend to do, however, the separation is much less noticeable in my opinion than other brands. I like that because I don’t feel the need to “stir and refridgerate” as often suggested. The mouthfeel is thinner than my usual go-to Smucker’s all natural but it does give you that stick-to your mouth taste as most nut butters do! It smells just like any peanut butter but it tastes much sweeter than other brands. It is not lower in sugar than Smucker’s all natural, but it is much less in actual sugar than several other brands such as Jiff. This could be good and bad because I like the salty taste with my sweet bananas in the morning but I think Naturally More works just as well, and would be nice for dessert with peanut butter or in oatmeal especially.The texture is “grainy”, however, the grains are much finer in texture than all-natural varieties.
I used my Naturally More in dessert:
on apples: 
with oatmeal, bananas 
I think this is a fantastic product, 15 out of 10 in my opinion! Especially because it offers a great way to get flaxseeds already ground and in a tasty fashion! I think the best part is that Naturally More is not a “Functional Food” rather a primary source. As you may have seen recently, anything from Smart Taste Pasta to Nature’s Own Bread have been fortified with omega- 3′s, foods that don’t normally contain these properties, being called functional foods that offer “more” than foods’ original health benefits. I really think obtaining nutrients from its original source, like the flaxseed from Naturally More, is the best way to go instead of relying on products that are created and fortified. I actually have already bought another jar!
Thank you Tim at SnacLite!
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