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This article was originally published by Real Farmacy.
In 1928, a man named H.B. Reese, created the peanut butter cup. Mr. Reese was a dairy farmer and a shipping forman for Milton S. Hershey, and found him inspiring.
Mr. Reese left dairy farming and created the Harry Burnett Reese Candy Co. in his basement within his home located in Hershey Pennsylvania. In 1956, Mr. Reese died, leaving his candy company to his six sons. In 1963, the Reese’ sons merged their fathers’ company with the Hershey Chocolate Corp. The merger was a tax-free, stock-for-stock merger. The six brothers received 666,316 common stocks valued at $23.5 million dollars in 1963.
Reese’s Peanut Butter Cups are made with the controversial ingredient PGPR (Polyglycerol polyricinoleate, which is used as a substitute for cocoa butter. The FDA has determined it to be “safe for humans as long as you restrict your intake to 7.5 milligrams per kilogram of body weight. Otherwise you’d be open to reversible liver enlargement at higher intakes”.
Let’s take a look at the other ingredients in one of the worlds’ most favorite candy.
Reese’s peanut butter cup ingredients:
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.
•PGPR (polyglycerol pilyricinoleate): Reese’s are made with this controversial ingredient PGPR that has replaced cocoa butter in an effort to cut down on manufacturing costs. PGPR is made from castor beans that reduces the viscosity of chocolate. This chemical has been found to cause gastrointestinal discomfort and allergic reaction in children.
•Soy lecithin: 93% of soy is genetically modified. Soy lecithin can cause breast cancer, has negative effects on fertility and reproduction, may lead to behavioral and cerebral abnormalities.