Almonds are an excellent source of protein, healthy fats, and antioxidants. Almond skins even contain beneficial phenols, flavonoids. and phenolic acids, which are usually associated with fruits and vegetables. So, drinking almond milk looks like a very smart choice because of the variety of health benefits of almonds. But, if you consume commercial almond milk, you will never feel the real benefits.
A Handful of Almonds in a Carton…
A number of almonds in a commercial almond milk is shocking: research shows it’s just over a handful. For example, analysis of the UK almond milk brand Alpro showed that almonds were just 2 percent of the drink. The Almond Board of California confirmed that ingredients are very similar between UK and US almond milk brands. In an article about almond milk, Business Insider reported, “to get the nutritional value of a handful of almonds, you will need to drink an entire carton of commercial almond milk.”
Almond Milk Sales Soar as Consumers Get Ripped Off
Sales of alternative milk are bigger and bigger and are expected to reach $1.7 billion by 2016, with almond milk leading the way. But as a consumer, you need to ask yourself: How I spend my money?. In the case of almond milk, you give a lot of money for water and sweetener with a handful of almonds.
Making Your Own Is Much Easier than You Think
The solution to this problem is to make your own almond milk because it is far more economical and healthier than buying a commercial version of almond milk.
Here are 4 reasons why you should experiment with making your own almond milk:
1.More Nutritious: Soaking the almonds helps to get rid of the phytic acid and enzyme inhibitors, which can interfere with the function of your own digestive and metabolic enzymes. Phytic acid, (found in the coatings of nuts) is an ‘anti-nutrient’ which takes out vital nutrients from your body. It also stops the consumption of essential minerals such as calcium, magnesium, copper, iron, and zinc. Enzyme inhibitors in nuts and seeds help protect the nut as it grows, helping to lower enzyme activity and prevent premature sprouting. When nuts are soaked, the germination process begins, and this allows the enzyme inhibitors to be deactivated. This increases the nutrition of the nut and makes them easier to digest.
2.Less Toxic Additives: The use of the stabilizing agent, Carrageenan is controversial due to research which shows that it causes gastrointestinal inflammation and can be a big problem for those with leaky gut syndrome. Also, World Health Organization has listed one Carrageenan as a “possible human carcinogen”. Carrageenan can be found in most milk products.
3.No Waste: Never throw out the nut pulp that is the byproduct of nut milk. There are many ways to use this nutrient dense pulp such as in healthy dessert recipes
4.Customizable: Many commercial brands contain SUGAR and other unnecessary flavorings. But when you make your own you can add healthy alternatives such as honey and cacao powder
How to Make Raw, Organic, Dairy-free Nut Milk
– 1 cup of raw, organic nuts or seeds of your choice
– 5 cups of filtered water
– 1 small, fine mesh strainer or nut milk bag
– 1 large mason jar
Step 1: Soak 1 cup of nuts overnight in order to take away the enzyme inhibitors that prevent you from getting the most out of your food.
Step 2: In the morning, rinse the nuts and put them into the blender along with 5 cups of filtered water.
Step 3: Blend on high for a few minutes.
Step 4: Put a very fine, conical shaped strainer or nut milk bag over a mason jar and pour small portions of the blender contents in at a time. Stir and empty the strainer after every batch.
Your Homemade MILK can last up to a week in the fridge.
Check out the video below, showing how to prepare your own almond milk: