What's in your almond milk?

      

Since starting on the GAPS/paleo diet this year, our consumption of almonds has increased considerably. As a family we probably consume on average 3 kg of almonds every fortnight. This would not include the amount of almonds that are included in our almond milk. Yes, that's right....I don't make my almond milk, I buy it!!!

I know, I know..it is not GAPS legal AND I should be making it from scratch, but sometimes something has gotta give. And in this house it's the almond milk. I definitely have the utensils to make my own almond milk (Thermomix to grind the almonds and a dehydrator to dry them out and use as flour). But it still is a process.

The reason why buying almond milk in a UHT container is considered 'illegal' is because it is processed when you purchase it this way, and it can also contain many additives and preservatives which can give reactions to some people and inhibit the healing process of your GUT.

There are two reasons why I decided to write this post. One because I was amazed of the difference of almond milk quality out on our supermarket shelves and two, because I came across an article that was published by The Guardian in late 2015 on why consuming almond milk is bad for our planet. One of the main contributors to this, is that it take 5 litres of water to produce ONE almond! But, in comparison, it takes 100 litres of water to produce 100ml of cow's milk.

As a family, I know we buy a lot of almonds. But what about the rest of the world? Majority of almonds come from California U.S.A, supplying 85% of the world's demand. Australia is the next exporter to the world, but is a mere 6.5%, with India being our biggest importer.  The full report for 2014/15 from The Australian Almond Board provides various information on almonds from planting, growing, harvesting to consumer purchase.

There are many benefits in consuming almonds. Today they are used as a milk alternative, flour alternative and contains a high amount of protein from a vegetarian perspective. Each almond nut also has good fats and natural sources of Vitamin E. To get a full nutrient profile visit www.whfoods.org for a full report.

The negative aspects of eating almonds is that some people are allergic to almonds and can be life threatening. Almonds are also high in oxalates, which is a natural compound found in various foods that can cause kidney stones when eaten in excess and intolerances.

      

So I got my detective glasses on, pen and paper ready and did some detective work Ruby Redfort style! (if you don't have an 8 year old daughter you may not know who she is). So this is what I came up with.......

I only went to one supermarket, but I am sure you get the idea of how important it is to read labels. By doing this article I became aware of the additive 'carrageenan', which is from red algae and often used as a thickening agent. There is a lot of research regarding carrageenan and it's harmful effects on your body. Fortunately I only found it in one product.

If you would like to know more about food and how they can effect your body, please book an appointment today or you can send me a message.

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Top 10 Pantry Items

       

Since we have gone GAPS/PALEO there are a few necessities that I rely on when I am cooking. I have collaborated the 'TOP 10 PANTRY ITEMS' list! (in no specific order).

1. HONEY

Fortunately we have a hive in our backyard, so this does make the consumption of honey a lot easier. I use honey as a sweetener in baking, smoothies and if I make a granola for breakfast. This defiantly does save a huge expense for us and the other benefit is that its raw.

2. COCONUT OIL

Coconut oil has been increasingly popular over the past 5 years. Coconut oil has been an excellent alternative to other plant oils such as canola and sunflower oils in cooking. Coconut oil contains lauric and caprylic acid that contain anti-microbial and anti viral properties.

3. DESSICATED COCONUT

This one is actually kept in the fridge so the pantry moths don't get to it before I do! Desiccated coconut is brilliant for making coconut milk and coconut butter. It's so versatile! and because of its versatility, I would be lost without it!

4. NUTS/SEEDS

Nuts are a wonderful source of protein and fats and are used as an alternative to wheat flour. I commonly use almond, pecan and cashew flour in my baking and use walnuts in my salads. Seeds come in handy when school comes into play and I often use 'sunflower meal' as a flour alternative, but it does have a habit of making things turn green!

5. BICARB SODA

I use a gluten free bicarb soda with no additives. I use this commonly in baking to make things rise to the occasion!

6. CACAO

The chocolate alternative! Rich in antioxidants and magnesium, this superfood makes anything edible. I use this most in raw balls and cupcakes for school.

7. HIMALAYAN PINK SALT

With an abundance of minerals and not stripped of the good stuff, I do find I use a lot more salt in my cooking these days. A little sprinkle in meat stock and cooking can make vegetables shine!

8. OLIVE OIL

When I don't have any animal fats on hand and I don't want the taste of coconut oil - the next best thing is cold pressed olive oil.

9. COCONUT FLOUR

It has taken me awhile to be able to work confidently with coconut flour. it is such a dry flour, that I always made the mistake of not giving it enough moisture and being left with a dry grainy non edible thing! If coconut flour isn't your thing, you should try adding cacao to it!

10. DRIED HERBS/SPICES

I mostly use these two when I am either marinating meat or making a soup. A lovely addition to any meal to give it that extra voomf!