I am feeling a bit lazy this morning! I really should write up an extensive post warning you against purchasing any commercial prepared non-dairy milks because of the harmful additives, but I am just to going to post a few links and you can read at your discretion. Also, I would be a hypocrite because I purchase them for Mason due to his issues in digesting pasteurized dairy milk. However, I must say I only buy hemp milk and almond milk without carrageenan listed as an ingredients. I am recently finding that is just not good enough because of the harmful food additives used to improve texture and prolong shelf life, so I decided to make my own coconut milk this week. Before I get to the recipe, here is some detail on the ingredients:
1) Carrageenan –
Detail: Evidence to support why the FDA should reconsider the advisability of carrageenan use as a food additive are:
- Carrageenan is a known co-carcinogen in animal models of carcinogenesis
- In animal models, carrageenan has been associated with development of intestinal ulcerations that resemble ulcerative colitis
- Carrageenan exposure to gastric acid in the human stomach can lead to the depolymerization
2) “Natural Flavors” – http://www.healthy-holistic-living.com/additives-in-non-dairy-milk.html
As a results of all of this, it is my goal to start making more homemade non-dairy milks and to also try raw, unpasteurized dairy milk. I know the claims by the FDA, warning consumers against raw dairy because pasteurization kills unwanted bacteria, but and there is a big but since pasteurization also kills essential vitamins. Numerous surveys/case studies have found individuals with lactose intolerance cannot tolerate pasteurized milk, but are perfectly fine with raw, grass fed dairy milk. This post by Chris Kesser, “Raw Milk Reality: Benefits of Raw Milk,” is an excellent read if you want to know more about why people should consume raw dairy over pasteurized dairy products. If you are like me and like the science methods behind the madness, you will get excited to know that Stanford University is doing a study on the “Effects of Raw Milk vs. Pasteurized Milk on Lactose Maldigestion and Symptoms of Lactose Intolerance Among Lactose Intolerant Adults.” This study is still pending, but I cannot wait to see the results! I will pass along when it is ready.
Okay, I said I wasn’t going to write up an in-depth post, but I did it anyway. Bonus for everyone! Now on to the creamy coconut milk.
- 3 C Shredded Coconut, unsweetened
- 6 C Water
- 1-2 tbsp Maple Syrup
- 1/2 tsp Salt
- Add ingredients to high powdered blender and process for approximately 1 minute.
- Pour milk through a nut bag to remove the pulp (this will leave behind the creamy texture).
- Another option if you do not have a nut bag is to strain through a flour sack. Just pour the milk into the flour sack twist it together at the top and then squeeze the milk into a bowl.
- Store in the refrigerator for up to 3 days.
- The fat will separate, but can easily be fixed by shaking up the milk prior to serving.