THIS IS A POST ON HOW TO MAKE HOME-MADE ALMOND MILK. SCROLL DOWN TO THE BOTTOM OF THIS POST FOR THE RECIPE!
OR WATCH THIS VIDEO BELOW TO LEARN HOW TO MAKE NUT MILK THE EASY WAY!
The first portion of this blog eludes to the importance of knowing what ingredients are in the store bought products you consume. Enjoy friends! Homemade is best and is made with YOUR love! Most people read labels for the fat, sodium & sugar content, but do not fully comprehend the meaning of some of the other ingredients, to their own detriment. I’m not a big dairy fan, due to the incessant use of chemicals used on the cattle to demand 5 times the production of milk from 1 cow than without.
Did you know that these Holsteins are pumped full of hormones to elicit 5 times their God given alloted production of milk, then due to the excess stress placed on their poor utters, the farmers are mandated to administer antibiotics on the utter sores? Oh, but all of those chemicals are heat pasteurized out? How healthy is food that’s ultra pasteurized destroying the foods natural anti-oxidants, enzymes, probiotics, etc? How about the food we’re giving cattle? GMO corn, wheat, grain, infested with pesticides? Monsanto calls it ‘sustainable’ but does feeding ‘wild’ salmon in the Atlantic ocean chicken pellets sound like God’s plan? I invite you to consider trying a switch from dairy milk to nut milk…try it for a month to see if your health improves!
Additionally, if you eat processed foods, you are most likely ingesting Carrageenan. This ubiquitous additive is found in foods such as. ice cream, half & half, cream, cottage cheese, chocolate milk, some hemp milks, rice milk, almond milk, soy milk, cheesecake, processed meats, hot dogs, frozen desserts, apple cider, jellies, prepared sauces, pies, puddings and baby “formulas.” It is in other processed foods, but it may not be listed on the label, because it is part of another ingredient.
What is Carrageenan?
Carrageenan is a commonly used food additive that is extracted from red seaweed by using powerful alkali solvents. These solvents would remove the tissues and skin from your hands as readily as would any acid. Carrageenan is a thickening agent. It’s the vegetarian equivalent of casein, the same protein that is isolated from milk and used to thicken foods. Casein is also used to produce paints, and is the glue used to hold a label to a bottle of beer.
Carrageenan is the magic ingredient used to de-ice frozen airplanes sitting on tarmacs during winter storms.
IS CARRAGEENAN REALLY NATURAL? This is where the labels can GET YOU. It’s technically ‘natural’ because it STARTED as an ingredient naturally occurring, but was altered into another state. Carrageenan is about as wholesome as monosodium glutamate (MSG), which is extracted from rice, and can equally be considered natural. Aspartame (Nutra Poison) is also natural, as it is extracted from decayed plant matter that has been underground for millions of years (oil). So too are many other substances such as carrageenan that can also be classified by FDA and USDA as wholesome and natural food additives. Just because something comes from a natural source does not mean that it is safe.
Healthy friends, beware! First, I commend you for wanting to try non dairy ‘milk’ however this one is FAR FROM HEALTHY. The labeling is grossly deceiving …
Why is carrageenan dangerous?
Here is what a number of doctors and health researchers have to say.
- Per Dr. Ray Peat, PhD, It has been found to cause colitis (inflammation of the large intestine/colon) and anaphylaxis (life threatening allergic reaction) in humans.
Dr. Andrew Weil says, “Carrageenan can cause ulcerations and cancers of the gastrointestinal tract.”
- Dr. Mercola writes: “A number of studies have found that the widely used food additive carrageenan causes cancer in food animals and its use in human foods should be reconsidered…enough evidence exists about the cancer-causing effects of carrageenan to limit the use of this food additive.”
There are other questionable additives that are being used in our food supply and the only way to avoid them is to eat unprocessed foods. I advise you not to buy something, if you can’t pronounce it…do you know what carrageenan, locust bean gum, guar gum, xanthan, etc is? All of these additives cause side effects that can cause gastrointestinal problems. Most doctors treat your symptoms with medications, instead of, determining what is causing the symptoms. They are blissfully unaware that many of the foods and substances you are eating – have caused your health problems.
If you suffer from flatulence, bloating, diarrhea, loose stools or even blood in your stool, it could be related to the foods or substances that are irritating your intestinal tract.
Just because seaweed is natural – does not mean it is a healthy food for human beings. The red seaweed from which carrageenan has been derived from – should be avoided. It isn’t worth the possibility of gastrointestinal disease or cancer. Here’s one almond milk I know of that does not have Carrageenan in it…rather it uses Gellan Gum. Almond Dream…this unsweetened version is only 30 calories per serving (8 oz or 1 cup), with NO added sugars, as opposed to Almond Breeze, which is 90 calories for the same serving size, and 15g OF ADDED SUGAR!!! 60 calories of the Almond Breeze is added sugar, as you can see if you compare the labels side by side.
I also like the one at Trader Joes that you can find in the refrigerated section. If I’m in a rush, I’ll buy the Trader Joes vanilla flavored version. It’s the least of evils. I’m not affiliated with either of these brands. Gellan Gum – a food gum that is primarily used as a gelling agent. It can be used in fortified beverages to suspend protein, minerals, vitamins, fiber and pulp. Gellan gum also suspends milk solids in diluted milk drinks. Gellan gum can act as a fluid gel, having a wide range of textures, and can exist as a light pourable gel or a thick, spreadable paste. Gellan gum is a non-animal gel source which is suitable for vegetarians and people with religious dietary restrictions (Kosher/Halal). So there you have it folks. If you don’t have the ability to make it at home using a high powered blender such as a Vitamix, buying it at the store is the easier, more convenient route. How convenient is cancer or IBS or any other health related and debilitating disease I ask? That’s up to you to define, but I make my own almond milk at home, when my boyfriend isn’t being a dork and buying whatever looks good on the shelf. I made him return this when he came home with it…I’m THAT serious about this. If you can make it at home, it’s the easiest thing ever. WATCH THE VIDEO ABOVE FOR HOW TO’S…All you need is:
- 1 cup almonds (soaked overnight in water, then rinsed)
- 4 cups water
- Optional = 2-3 dates, or 1/4 cup agave nectar, maple syrup, stevia to taste (natural sweetener 300 times
- sweeter than sugar, with no calories) to sweeten
- Optional = 1 tsp of vanilla
- Have fun with it too…add strawberries, blueberries, mango, or whatever fruit you desire!
Blend at high power for 1-2 minutes until fully dissolved. THAT’S IT! You can either strain the almond paste from the mix by pouring the contents into a nut milk bag wrapped over a bowl and let it strain OR drink with the pulp in it, for fiber. It’s less smooth
- that way, and since most of us are accustomed to drinking smooth ‘milk’, you might prefer to strain it. Store in your fridge and enjoy, being proud of the fact that you’re consuming homemade almond milk, with only 2-4 ingredients in it. Anything more than 5 ingredients on a label, 90% of the time I won’t even buy!
2.5 g fat (no mono or poly)
150 mg sodium 16g carb (of which 15 is sugar)
1g proteinIf you make it at home with REAL raw almonds, 1 cup serving is basically 1/4 cup nuts:
14g fat (3.5g poly, 9g mono)
6g carb (1g sugar from Chef Boy R Mother Nature)
6 g protein!
A real NUT serving has GOOD FAT in it, NOT SUGAR!!! Store bought almond milk is mostly sugar with a hint of nuts added…why the heck does the FDA allow labeling to call it ‘almond milk’ when it’s really ‘SUGAR MILK’?”
I hope this plants a seed in your head regarding the importance of understanding modern food labels and that the real lesson here, is the closer any product is to it’s natural state, the healthier for you!
Please tell me how you did trying this for your first time, what recipes you like, and how your family liked it! It’s really fun for the kids to see how easy this is, and that there’s no such thing as a fairy ALMOND milk Godmother!
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