Thursday, April 25, 2013

Almond Milk Manifesto

An article I spotted on Food Babe’s Facebook page got me thinking. (Fair warning: you will see me reference Food Babe a lot – she is my idol and absolute fave blogger. Plus she lives here in Charlotte!)

http://www.cornucopia.org/2013/03/gut-wrenching-tell-fda-to-ban-carrageenan-common-food-ingredient-linked-to-intestinal-inflammation-bloating-irritable-bowel-syndrome-colitis-cancer-and-more/

So do I understand correctly? My organic almond milk might have a known carcinogen lurking inside?! WTF! I have been pretty smug lately for recently switching over to organic almond milk. The latte froth is to die for. Plus the more I learn about cow’s milk and the US dairy industry in general, the more disgustoballs it all seems. I’m lightly toying with the idea of giving up dairy for a while to see if it helps my skin, but just not mentally ready to make the leap. I hear that Whitewash is a fascinating read – I’ll let you know.

Anyways, almond milk seemed like a good baby step. When Dylan turns one, maybe I’ll start her on almond milk instead of cow juice – more research to come on that one. So upon further inspection of my Whole Foods 365 brand – I am safe on the carrageenan. Excellent. Here is a shopping guide for products sans carrageenan. However, what are the other ingredients up in this mug? Lets check a few:
  
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  • Tricalcium Phosphate: A safe mineral additive which adds calcium to my sexy latte.
  • Potassium Citrate: Stabilizing food additive which adds potassium.
  • Natural Flavors: Ummmm SHADESTER alert!!! This could be literally anything. It could be wombat sweat. Come on Whole Foods!!
  • Gellan Gum: Produced from algae fermentation, and used as a thickening agent – has a similar affect to carrageenan (silky mouth feel) with less safety concerns
  • Sunflower Lecithin: A fatty substance from sunflower seeds as an emulsifier – gives a creamy texture. Generally quite safe and non-GMO. (Unlike Soy Lecithin)
  • Xanthan Gum: Food additive which adds a gel-like quality – derived from fermented corn. Seems pretty safe unless you are hyper-allergic.
So not terrible I guess…more additives than I might hope for, but still better than hormoney udder juice. Through this research, I found a few recipes for how to make your own almond milk, which seems like the best answer. Here and here are a couple good methods, but it simply seems to involved soaking, grinding, straining. Plus you get to use something called a nut milk bag. Bahahaha.

Share your thoughts – do you have a favorite almond milk? Do you prefer soy milk, other dairy alternatives?

1 comment:

  1. Just came across your blog as I have recently became nut/seed milk obsessed hahaha. Oh and I love Food Babe too. Anyway, not sure if by now you have figured out a WAY SIMPLER way to make your own almond milk? If not I will tell you as I chuckled at the Nut bag (nylon stocking) straining option too. Anywho, all you do it take 2 TBS of Raw all natural almond butter (or make your own....SUPER EASY too!) and 4 Cups of water, pinch of Himalayan pink salt and mix it up in your Vita-Mix or Nutribullet or whatever...and THAT'S IT! If you like it sweetend like I do, I throw in some Vanilla & Dates. YUMMMMMERS! Super quick (like less then 5 mins & not messy). Also Hemp Milk is awesome...just discovering this. Going to be attempting to make my own Hemp Milk tonight.

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