This is the first blog post in a new series I’m
calling Think Twice, in which I’ll be writing about food ingredients that may
be doing us more harm than good. I hope that this will give you the tools to
help make better-informed choices. Let me know if there are any ingredients
you’d like me to write about!
I’ve always been a
do-it-yourself type of girl. Once, I showed up to a dance class only to find it
cancelled due to the absence of a teacher. In my small town of Klamath Falls,
there weren’t many places to take dance classes. So I decided to start my own
dance school. And I was pretty successful at it, too. Twenty-five years later,
my dance school is still a vital force in the community (though I did
eventually sell it to my partner to focus on my other pursuits).
This hands-on attitude
permeates every area of my life - I grow much of the produce my family
eats, my sewing machine is always at the ready to make or repair clothes for my
children, and hey, I even have my own company to harvest
and bottle the fresh blue-green algae that we enjoy every day. Until recently,
I also used to make my own nut milk. But, between running my company,
relocating to a new state and keeping up with the ever more hectic schedules of
three growing children, I decided that, once in a while, when travelling, or
running very short on time, I could just go ahead and buy it pre-made from the
store.
And now, I’m realizing that
that may have been a bad choice. You see, I’ve started reading about carrageenan,
which is added to many processed foods. I took a quick look at the ingredient
list on my favorite brand of almond milk, and wouldn’t you know it? There it
is.
What’s so bad about carrageenan?
As it turns out, a lot.
Carrageenan, which is
extracted from a red seaweed and has no nutritional value, is used as a
thickener and emulsifier to improve the texture and “mouth feel” of ice cream,
yogurt, cottage cheese, dairy substitutes like soy and almond milk, deli meats and
other processed foods, including some that qualify as organic. Although it is
natural and approved by the FDA, new studies are showing that this additive is
harmful to human health.
Joanne Tobacman, MD, has
been studying the effects of carrageenan for the last 20 years. In her recent presentation before the National Organic Standards Board, she stated that her research has
shown that carrageenan produces inflammation in the human body, leading to
inflammatory bowel disease, rheumatoid arthritis and arteriosclerosis.
We know that inflammation is
the basis for other life-threatening diseases, including cancer, heart disease,
Alzheimer’s and Parkinson’s. In fact, the inflammation-causing property of carrageenan
is so well-established that drug investigators have actually used it to cause inflammation in tissues in order
to test the anti-inflammatory properties of new drugs. As if that weren’t
enough, there is the possibility that carageenan can lead to glucose
intolerance and impaired insulin action, both of which can lead to diabetes.
I don’t know about you, but
these are chances I would rather not take. What can we do? For one thing, read
labels and avoid foods that contain questionable additives. Here’s a listing
of brands and companies that don’t use carageenan
in their products.
More importantly, buy and
grow fresh, organic produce and prepare your own foods at home. Here is a
simple recipe for home made almond milk that tastes even better than the ready-made
stuff you buy at the market. It’s easy to make and, more importantly, gives you
the peace of mind of knowing exactly what ingredients are in it. You need a
blender (I absolutely love my Vitamix and use it at least once a day, but any
good blender will do) and a mesh strainer bag. If you don’t have a strainer,
you can buy one here . The strainers I sell on my website
are super soft, which makes them easy on the hands, as well as made with a very
fine and durable mesh. Just be sure to rinse them out and let them dry in
between uses, and they will serve you well for a long time. There is also an
informative how-to video on making nut milk on my website.
Really, once you see how
simple it is to make your own almond (or hazelnut, or cashew, or any nut) milk,
I’m pretty sure you won’t go back to buying store made. These strainers can
also be used for sprouting! I’ve written about the benefits of sprouting, with
a step-by-step tutorial.
One of the perks of having a
blog and owning a company is that I can give my readers a gift whenever I like. Use code NUTMILK2013 when purchasing four E3Live Nut Milk Strainers, and you get the fifth one for free!
And
now, on to the recipe. Remember that you can substitute any nut for the
almonds.
Delicious Homemade Raw
Almond Milk
1 Cup raw almonds
3 Cups spring (or filtered)
water, plus enough to soak almonds in overnight
1 Teaspoon organic vanilla
extract
2 pitted dates (optional)
Soak almonds overnight in
enough spring water to cover them. When ready to use, rinse the almonds under
running water until the water runs clear. Put the almonds, 3 cups of water, the vanilla and the dates
in a high-speed blender. Start blending at low speed, then increase to high and
blend for 1 minute. Put the mesh bag over a tall, wide container and strain the
almond milk through it. Be sure to squeeze out all of the liquid.
If you want to run the pulp
through the blender again to get a bit more milk, combine it with 1 more cup of
spring water and blend, then strain again.
And that’s it! In a few
minutes, you have fresh raw almond milk for you and your family to enjoy,
knowing that it’s as pure as nature intended! Store the milk in the
refrigerator and shake it up just before using.
Do you have a favorite nut
milk recipe? Do share!
-Tamera
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