Many people suffer from lactose intolerance these days. There is also a growing awareness to the scientific studies carried out by Dr.T. Colin Campbell, author of The China Study, who discovered that casein, a protein found in cow’s milk can be linked to cancer growth. Studies also show that dairy can actually contribute to a weakening of the bones and has been linked to osteoporosis. To see my previous article on the long-term effects of lactose intolerance and dairy consumption please follow this link: http://ow.ly/lfSRj
These days many people are choosing milk alternatives like almond, rice, hemp and coconut milk- but with many brands containing additives and preservatives, I often ask myself if these store bought milk alternatives are any better.
I started making my own almond milk a while back. I use it in smoothies, in homemade rice pudding, on cereal and when I want to make a dairy-free cream soup. I also like making my own almond milk because I can control the sugar content. I usually use maple syrup, but you can also use dates, coconut nectar or stevia.
Almonds are also a good source of calcium, but there is a reason behind why we should soak them first.
Almonds contain a compound called phytic acid, which binds to minerals and prevents their absorption. Soaking almonds deactivates this phytic acid. Once soaked, it takes no more than 5 minutes to blend up the almonds with some water, strain them and pour into a jar. A minimal investment of time for doing something that is better for our health. I strongly believe all the little things we do, add up over time!