Reece's Peanut Butter Eggs were one of my weaknesses in my past life. But now with understanding on what certain chemicals do to our cells and brain, I have no problem walking by them in the grocery store. Instead, I enjoy every bite of my homemade eggs without any guilt.Ingredients in REECE'S Eggs: Peanuts, sugar, dextrose, vegetable oil (cocoa butter, palm, shea, sunflower and/or safflower oil), chocolate, nonfat milk, contains 2% or less of milk fat, lactose, salt, whey, partially hydrogenated vegetable oil, corn syrup, soy lecithin, cornstarch, glycerin, TBHQ & PGPR, vanillin
TBHQ comes from petroleum (think "lighter fluid"). It is applied either to the carton of fast food items or sprayed directly onto them, as well as in various other prepackaged food items. TBHQ is banned in other countries.
TBHQ keeps fats from going rancid, so you see it in a lot of foods that they want to have a long shelf life. It is considered an "anti-oxidant" BUT it can itself be oxidized into harmful molecules, like tert-butylquinone...causing a TIRED TOXIC LIVER (see chapter on the liver in Secrets to a Healthy Metabolism).
But it also promotes production of quinone reductase, which is linked to cancer. TBHQ can cause a full range of reactions from asthma to anxiety, ADHD, insomnia, depression, tiredness, learning difficulties and children's behavior problems. This chemical is also found to effect estrogen levels...are you trying to get pregnant? or dealing with menopausal symptoms? I would avoid this like the plague.
In pre-packaged foods, if you see the words "no trans-fats," look for TBHQ in the ingredient lists. Some manufacturer's, such as Kellogg's, are using this "trickery," and are using TBHQ instead of trans-fats. Is it better than trans-fat? No. BUT what is even scarier... if you don't see it, that does not mean it is not there. Manufacturers are not required to list "secondary" ingredients. If you don't believe me, call the company and ask if their oil now contains TBHQ. Thank you FDA!
Oh, AND always make sure you use NATURAL peanut butter...Jiff has trans-fats!
"Healthified" Peanut Butter Eggs:
1 (8 oz) pkg cream cheese or coconut cream, softened
1/2 cup butter or coconut oil, softened
1 (18 ounce) jar creamy NATURAL peanut butter (or almond butter)
1 tsp vanilla extract
1 cup powdered erythritol* and 1 tsp stevia glycerite (or 1 cup Swerve)
Using a coffee grinder, grind the sweetener until a fine powder to resemble powdered sugar. In a large mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sweetener. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes.
CHOCOLATE COATING:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
5 TBS heavy cream or coconut milk
1/4 cup powdered* erythritol (or Confectioners Swerve)
1 tsp stevia glycerite
Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Dip eggs until coated; place on waxed paper to harden.
For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator. Makes 16 eggs.
NUTRITIONAL COMPARISON (per serving)
1 Reeces PB Egg = 90 calories, 9 carbs, 0 fiber
1 "Healthified" Egg = 79 calories, 2.9 carbs, 2 fiber
