Comments on: Almond milk

By: Margie

Margie — Mon, 11 May 2009 23:06:11 +0000

that’s a lot of info here. thanks for all your generous sharing.

any advice regarding goat milk (1. powerdered form 2. fresh but pasteurised form) and tofu (labelled as non genetically modified) ?

i read that tempeh is a good, safe traditional alternative to tofu.

By: anon

anon — Sun, 15 Feb 2009 15:33:26 +0000

Kelly–a sub for eggs is 1TBS flaxseed mill to 3 TBS water boiled and simmered a recipe would be on a box of flax seed mill or you can grind your own flax in a coffee grinder and look up a recipe online..sometimes its something you learn from trial and error

as far as almond milk, its the best thing Ive ever had. I’ve recently discovered that dairy is the source of my stubborn acne and started off substituting soy until i found out about almond milk–its the closest to cows milk yet. soy milk is thick and gritty to me, which while i love that consistency, it doesnt compare to that of cows milk. I have noticed that Blue Diamond Almond milk is closer in consistency to cow’s milk than Pacific, but I get the feeling that Pacific is a more trust worthy company.

By: Barbara

Barbara — Thu, 29 Jan 2009 21:58:33 +0000

Can someone recommend a source for raw, organic, unpasteurized almonds?

By: Rose

Rose — Mon, 26 Jan 2009 16:23:28 +0000

Please do not use soy milk
My 5 year old loves soy milk but after taking it for almost a year he was showing all the symptom’s of ADHD
He did not like the almond milk so he is getting mix of cow and goat milk and he is back to being a normal healthy boy

By: Rob - Former Fat Guy

Rob - Former Fat Guy — Wed, 14 Jan 2009 19:05:33 +0000

@Mike (#49) in regards to almonds and almond prices, you get what you pay for. Almonds are one of the best things you could ever eat. Loaded with nutrition and high in vibrational energy. Almonds rock. I would pay almost anything for them as they provide my body with many nutrients I wouldnt necessarily get otherwise.

Almonds are also a convenient snack to carry with you.

The price difference between making your own almond milk is not a factor. They’re completly different products. Once is manufactured, one is created with love by your own hand. One has very little almond content (but rather a milk substitute), where the other is blended almonds with a pitted dates or agave.

Just a word to the wise as well, in the US, Almonds are required to be pasteurized as of the fall of 2008, so there are no true raw almonds in the US any more.

Here in Canada, we’ve now imported our almonds from Europe since the USDA required the almonds growers to pasteurize. Pasteurization kills – that’s what it does.

By: Kelly

Kelly — Fri, 09 Jan 2009 02:05:45 +0000

I tuned into a talk show today. The portion I heard was about “replacement foods”. I heard the almond milk was good for replacing real milk, but i did not hear the food replacement for eggs. Who knows what it is?

By: mike

mike — Fri, 12 Dec 2008 18:21:31 +0000

I checked out the prices for the almonds. You save little money making it compared to buying it from the store. Too bad. The almonds cost ~$5-$6 per pound plus shipping which say comes out to $6 per pound. That’s $3 per quart of home made almond milk compared to a little over $3 store bought. If I could save 50% it would be worth the effort, but not 10%. If you factor in the time spent making it you lose money.

By: mike

mike — Thu, 11 Dec 2008 03:58:31 +0000

I used to use soy milk for my cereal and coffee, but after reading many bad articles about it switched to almond milk for the last six months. But it is expensive relative to soy milk. Last week I went back to soy milk and really got a shock how bad it tastes compared to the almond milk. It’s like drinking from a plant.

I don’t have a blender but have a food processor that I bought hoping to make homemade peanut butter which I eat almost a jar of every day. That didn’t work out with the peanut butter, but maybe I could make the almond milk in the processor and save money.

By: Stephanie

Stephanie — Sat, 11 Oct 2008 19:16:41 +0000

You definately do not want to use the same water that the almonds were soaking in to make the almond milk. Nuts contain naturally occurring enzyme inhibitors. This means that our bodies have a tough time digesting them. all nuts should be soaked before consumption. The exception is cashews which are most often precooked to remove the toxic residue. Anyway, when I make almond milk (or any other nut milk for that matter), I soak my nuts for at least 12 hours with 2 tsp Real Salt. I rinse them very very thoroughly to remove any and all soaking liquid. Then I use filtered water (usually 4 cups water to 1 cup nuts) and blend with 1 tblsp honey or agave nectar. The almond milk that I make lasts about a week in the fridge. For regular nuts that I want to keep just for eating out of my hand, I soak them overnight and then dry them out on a cookie sheet set to the lowest possible setting my oven will go on for about 12 hours. I don’t keep the oven on the while time otherwise they burn. One hour on 3 hours off, etc. They taste so much better. Make sure and keep your nuts refrigerated because they go rancid really quickly.

By: Lily

Lily — Sat, 04 Oct 2008 04:35:13 +0000

Oh god, I just bought a litre of Soy and Rice Milk. Both of them are said to be not genetically modified but I feel uneasy as I drink Rice Milk now… Is it okay if I drink the rest of it?

By: Annie

Annie — Mon, 11 Aug 2008 00:04:46 +0000

Hi, I’m a nursing mom, and just started reading about soy milk (which I drink)…do you think it is harmful for my baby? …I’m guessing it does pass thru to my milk? Maybe I should switch…

By: Cassidy Anne

Cassidy Anne — Sun, 10 Aug 2008 06:08:15 +0000

I have enjoyed reading all of these replies! There is great information on this page. Personally, I have been a vegetarian for 6 years and three months ago I decided to go vegan. The hardest part about going vegan for me was the milk products. I absolutely hate milk, but I do love a good starbucks. Part of the reason I wanted to become vegan though (besides all the hormones ect.. in milk) is the fact that Casein is also an ingrediant in milk. Casein is a form of homemade glue! How disgusting, right?! It is the same glue that is used to paste the labels on beer bottles (so I’ve read). So, I switched to soy in my coffee, but I hate the taste of soy! After soy, I switched to almond milk and so far I haven’t looked back! I think the taste is great and so far I have not read anything bad about almond milk. I have yet to make it at home and I am planning on doing so next week. I think I’ll try the almond milk recipe listed above =) Thank you!

By: Alice

Alice — Thu, 31 Jul 2008 02:58:53 +0000

Soy Lecithin makes foods more addictable in the same way that gluten and casein have that affect.

Soy contains enzyme inhibitors and that alone makes it significantly bad for everyone.
Enzymes are so important. apparently.

I wish there was some way to make all these stupid food companies stop putting cheap protein and GLUE in everything we are supposed to consume.

By: Haylz

Haylz — Thu, 17 Jul 2008 23:30:38 +0000

My goodness… good read. I found out about 2 years ago that I am lactose intolerant, started to take soy milk here and there, but swapped to rice milk after advice from my uncle. I liked it more anyways, now I am thinking to try almond milk after this read (will check ingredients first!) and also I might try to make rice/almond milk if it isn’t too much of a fuss. If it is too much trouble then you know what…how about NO MILK!

I did switch to goat cheese as well.. and i don’t get a reaction, but if I ever have kids, my guess is they will be sensitive to goat cheese and anything we eat too much of. Advice, mix it up..eat many different foods. Try new things! Anything in moderation won’t kill you, but steer as clear as you can, you will still end up consuming some, but it’s the best you can do is being aware and educated in order to know what i avoid.

I’m gutted tho, i eat quite a bit of tofurky and tofu that i’ll have to now cut it out as well as soy in my starbux …time for a change.

By: Lynn

Lynn — Fri, 20 Jun 2008 12:54:08 +0000

Just a note on the soy milk benefits questions. After hearing back in the late 90’s that it might help prevent breast cancer, I started drinking a large glass of it every night with my vitamins. I can’t say it’s connected, but within the year I got breast cancer at age 46. During my chemo treatments I started doing research and found literature saying that new research suggested a possible link between soy and hormone receptive breast cancer. I attended an alternative health seminar sponsored by the hospital where I was being treated and one of the oncologists in the audience raised the question of the link between soy and breast cancer. The speaker said the jury was out but that they recommended that women at risk avoid it until further research was conducted.

I just visited the original web site which inspired me to start drinking soy milk, and among the advice for women who want to decrease their risk of breast cancer is this:

“Eat more soy. There has been some recent discussion on the possible negative effect of soy on risk of breast cancer, especially hormone receptor positive forms of the disease. Although the isoflavones in soy do have a mild estrogenic effect (they are able to bind to estrogen receptor sites in human tissue), soy foods also contain many cancer-protective substances. For this reason, and also because population studies have failed to show a relationship between soy consumption and increased risk of breast cancer, we recommend one serving of whole soy foods a day. ”

For me, I’ll have miso soup once in a while, but I have never had a sip of soy milk. So far, I am a nine year survior.