If Reese’s peanut butter cups are your favorite sweet snacks, we’ll give you a few good reasons to stop eating these. Reese’s cups are the last thing you need to put in your mouth.
The tiny butter cups were first presented to the world in 1928 by Mr. Reese. The farmer was also a shipping foreman for Milton S. Hershey.
He invented the sweet snack, and this made him quit his dairy farming business.
The main ingredients of Reese’s butter cups include: Milk chocolate, (milk, chocolate, sugar, cocoa butter, chocolate, no fat milk, milk fat, lactose, soy lecithin, PGPR), peanuts, sugar dextrose, salt, TBHQ and citric acid.
- Soy Lecithin
About 93% of the soy in our country is genetically modified. Soy lecithin affects fertility and reproduction. It may even cause serious behavioral and cerebral abnormalities, and researchers claim it can trigger the development of abnormal breast cancer cells.
Polyglycerol polyricinoleate is used instead of cocoa butter to spend less money in the production procedure. PGRP is obtained from castor beans, and it reduces the viscosity of chocolate. Studies have shown that it causes gastrointestinal problems and allergies in children.
Tertiary butylhidroquinone is obtained from petroleum, and it’s toxic. TBHQ causes nausea, vomiting, ringing in the ears, delirium, and collapse. I can severely damage the lungs and the umbilical cells. Some researchers believe that it can cause stomach cancer. When it comes to children, TBHQ causes anxiety, restlessness, and intensified ADHD symptoms.
Homemade organic peanut butter cups
Try making your own peanut butter cups! So easy to do!
- 12 muffin tin liners
- 12 oz organic dark chocolate
- 1 cup organic peanut butter
- 1/4 cup raw honey
- ¼ tsp. salt
- Trim the muffin cups to make them shallow.
- Melt the dark chocolate over steam for 1-2 minutes, but don’t overcook it.
- Pour the melted chocolate into your muffin cups. Use a teaspoon to do this. Freeze.
- Combine your peanut butter, honey and salt in a separate bowl. Heat the resulting mixture in a small saucepan. You don’t need high heat for this one.
- Pour the peanut butter mixture into your now frozen cups, but make sure you leave a tiny bit of space at the top for another chocolate layer.
- Put the cups in your fridge for 10 minutes, then flatten the butter. Put the cups in your fridge for another hour.
- By now your chocolate has become hard again, so you need to rewarm it. Add another layer over your cups. Put the cups back in your fridge.