Milk and Mylk

Milk Substitutes are becoming more and more popular these days. Whether you have an intolerance to lactose or just choose not to consume cow’s milk, milk substitutes can be a great alternative when you want to add some moo juice to your drinks, shakes, or dishes… without the moo. I’m not completely opposed to cows milk, but I try not to consume much of it. Why? Because I believe that it is so important to consider not only what you eat, but what you eat eats. Animals are no longer raised the natural way they were intended to, therefore, their products aren’t natural for us to consume and can even be toxic to our health. Become educated on how cows are raised and treated in order to produce milk and meat products and you might think twice before you pick up that carton. Check out a few bits of information about conventional milk production:

 

  • The majority of cow’s milk comes not from cows grazing on grass and raised in a humane way. The majority of cows, like 90%, are raised in confinement.
  • Cows are fed whatever it takes to grow them large and fat as fast as possible. This means they are fed a combination of genetically modified corn, grain, and soy products mixed in with synthetic growth hormones, antibiotics, and other animal byproducts like hair, skin, hooves, and waste.
  • Why are cows given antibiotics? Well, cows are meant to eat grass. So, when cows are eating food that they are not created to eat, their stomachs develop ulcers and other digestive problems occur, resulting in sick cows. Also, the cows’ utters can become infected and develop puss from the overproduction of milk.
  • Raw milk is found to be healthy. Conventional pasteurized and homogenized cow’s milk is not healthy. Why? Pasteurization kills all of the beneficial enzymes, bacteria, and vitamins in order to kill to bad bacteria. It also reduces the minerals in milk such as calcium, magnesium, potassium, and trace minerals. So, synthetic vitamins and minerals are added to milk. But these synthetic vitamins can be toxic for our bodies and even difficult to absorb for any nutrition purposes.
With that knowledge, I would opt for local organic goat or cow’s milk products. But, these can be expensive and hard to come by for some. You can buy almond, rice, or soy milk but most have a list of preservatives in them and so I choose to make my own almond mylk. It’s really easy to make, cheap, and nutritious- providing vitamins A, E, D, and calcium, magnesium, and phosphorous.
You need: 
A high-powered blender, 1/2 cup of almonds, 1/4 cup agave syrup, 1 T vanilla extract, a pinch of sea salt, 5 cups water.
Instructions:
Place all ingredients in the blender and blend until smooth. You can strain the mylk if you do not want the tiny bits of nut fiber or you can leave it in. This will keep in the refrigerator for 4-5 days.
Variations:
Use cashews, pecans, or your other favorite nut in place of almonds.
Add cocoa powder or strawberries for a classic sweet treat.
Use 1/2 cup of pitted dates in place of agave syrup.

 

 

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s