In the old days, peanut butter was made by simply grinding peanuts and perhaps adding a dash of salt. The only problem with this approach is that the natural oils in the fresh ground peanuts separated and formed a pool of peanut oil on top that had to be stirred before first use. When hydrogenated and partially-hydrogenated (trans-fatty) oils became more widely used by the food industry, manufacturers began adding these unhealthy oil alternatives to stabilize the peanut butter so ...