Effects of Peanut Butter with Notes on the Fall of Sliced Bread

Popular among people who do not have anaphylactic reactions towards the consumption of this peanut-based goodie, peanut butter has so far garnered a steady consumer fanbase since some genius thought it was funny to put his mother's peanuts inside a blender. It later turned into this creamy nutty paste we now love.

Often packed in plastic jars and sold at very reasonable, poverty-friendly prices (except in Japan), this delectable discovery soon made its way into the breakfast tables of millions of people when it was also discovered to perfectly complement the staple sliced bread. Modifications later arose, in the degree of creaminess or nuttiness, and sweetness to plain normal. (I prefer the sweet and creamy blends). Some have gone as far as introducing chocolate spread with it inside the jars in swirly fashion - erupting into a mega child-consumer-based product.

It's multiple use from an ancient bread spread, to the unique use of it in a Filipino cuisine, kare-kare, peanut butter has smeared its way even to the pages of fruit history. Pair it with bananas, and you're good to go.

However, recent explorations to the diets of many stricken with the love for peanut butter have shown a rather undiagnosed product issue. In its unprecedented popularity rise, the peanut butter has left many other products in the dust. Unable to cope up with the chart busting ascent of peanut butter, the humble sliced bread has had its share of popularity, too, although at the other end of the spectrum. Built only for the convenience of toasting, the sliced bread isn't strong enough to remain stable in the course of multiple smears of a paste with a negative 24 viscosity.

In conclusion, the sliced bread is structurally unstable for smears of the popular negative 24 viscous peanut butter. Peanut butter on the other hand, has made a gap of products that could have been designed towards its use, and thus has made a severe loss of a whole generation of good food.