Beware of Unsafe Ingredient in Store Bought Almond Milk
Beware of Unsafe Ingredient
in Store-Bought Almond Milk
by Gina Gorelik
Gina is one of the Hippocrates Program Consultants. Below is her story, followed by her recipe.
I have been following my own holistic food journey for about 10 years now, and have always been on the forefront of all the new "holistic" food trends. I gave up meat when I was 17, and dairy shortly after so I consumed plenty of soy milk-that is, until I learned how unhealthy soy actually is. When almond milk first hit the health food shelves I thought it was the most amazing food since wheatgrass! But recently, I learned that my favorite almond milk (which I drank by the gallons) has a very scary ingredient in it.
Most almond milk includes carrageenan, which is made from seaweed. Not only did I think it was safe, I figured it was probably good for me, as seaweed is usually an excellent health product. But as it turns out, there is extensive research that shows a correlation of carrageenan to gastrointestinal inflammation, lesions and colon cancer and can severely worsen any gastrointestinal issues (IBS, Crohn's, etc). Even if you don't have digestive issues, inflammation of the colon does not sound like a desirable side effect from drinking almond milk!
With so much conflicting information out there at any given time, it is often very difficult to make the right choices. But one thing you can never go wrong with is when you make it yourself, from scratch. And in the case of almond milk, it couldn't be easier!
Recipe for Raw Almond Milk
1 cup raw almonds soaked in water overnight
3 cups water
1 teaspoon organic vanilla extract
2 dates (optional)
Mesh strainer bag
Directions (view online with photos)
Rinse the almonds several times, until the water is clear.
Put the almonds, 3 cups distilled or spring water, 1 tsp vanilla, and 2 pitted dates (optional) in high speed blender.
Start at low, increase to high, blend for 1 minute.
Take the mesh bag, put over a tall wide container or a narrow bowl. Squeeze out all the liquid.
Optional: if you want to get a little extra, add a cup of water to the wet pulp and repeat steps 2 through 4 (but do not add dates or vanilla).
Approximately the same as store-bought