(special thanks to my wardrobe crew for the hip, grunged out look )
I love almond milk. The sweet and creamy dairy alternative that is gluten free and easy on my digestive system. Unfortunately what is on the shelf at most supermarkets isn’t ideal for my consumption. Why must they make things so difficult?
What’s Wrong With Store Bought
Much like the hidden health wrecking potential of store bought cow’s milk (read pasteurization and homogenization) almond milk (and others including coconut, rice, hemp etc) is not as innocent as it may seem. In order for food manufacturers to make them more akin to their dairy cousins, and more attractive to us, they add things to bulk up the offerings making them appear to have a comparable nutrient profile to cows milk. They even put it in the cold dairy section despite the fact that it doesn’t have to be refrigerated. Here are a few things found in almond milk that make it look like a good alternative
- Added Vitamin A & D
- Added Calcium
- Added Minerals
Looks good in theory, but this is what they’ve actually done
What Is This Stuff?
- Evaporated Cane Juice = Sugar
- Calcium Carbonate = Enriched/Synthetically Added
- Vanilla With Natural Flavors = ? could be anything, literally
- Potassium Citrate = Enriched/Synthetically Added
- Carrageenan = Seaweed based thickening agent
- Soy Lecithin = Soy based thickening agent
- Vitamin A Palmitate = Synthetic, poorly absorbed version of Vitamin A
- Vitamin D2 = Synthetic version of Vitamin D. Also shown to potentially be damaging to tissue.
- D-Alpha-Tocopherol = Vitamin E
I’m not going in detail on each ingredient, but the point here is that most of these are synthetic versions of the real deal. For the same amount of time it takes you to grab it off the shelf, you can make it at home much cheaper and much better. So next time you reach for that aseptic box in your dairy cooler just know you’re at least not being fooled by some savvy marketing.
Just some food for thought.