Have you ever walked through the milk aisle at the regular department store and been perplexed by the choices available? You may find kefir milk, soy milk, rice milk, oat milk, and hemp milk among various other milks.
If you are in search of a perfect milk alternative, almond milk comes up with various health benefits. Fresh raw almond milk is delicious, healthy, unprocessed, and economical. There is no waste, no unrecyclable plastics or tetra-pack boxes. Let’s look at the various health benefits of almond milk.
Lowers risk of heart disease
Almond milk holds no cholesterol. It helps to decrease harmful cholesterol levels in blood. On the other side, it increases good cholesterol levels in blood. So, it takes care of the heart by reducing blood cholesterol.
Aids weight loss
If you are taking diet for weight loss, you don’t want to stop drinking milk. In this situation, almond milk is the best alternatives to dairy milk. Almond milk has only 60 calories per 8 Oz servings that is absolute weight loss friendly.
Often the doctors don’t recommend taking potassium and phosphorus because both of them responsible for damaging kidney. Almond milk is better than other milk alternatives for its lower minerals.
Blood sugar friendly
Almond milk contains 8 Oz carbohydrate per serving unlike regular milk. Drinking almond milk without adding sugar is blood sugar friendly. Almond milk has a little glycemic nature that positively contributes to diabetes controlling.
Almond milk is especially rich in calcium and vitamins. The presence of 30% calcium and 25% vitamin D that directly plays role to build strong bones.
Almond milk is significantly rich in vitamin A, E and D. Vitamin A works to improve eyesight. It helps eyes to function properly and increase ability to adjust the difference in light.
Almond milk contains high antioxidant including vitamin E that works for glowing skin. The beauty concern people can easily adapt almond milk instead of regular milk.
Almond milk contains several chemical properties to build muscle. It does contain vitamin D, calcium and most important iron that is directly responsible to repair muscles.
Almond milk contains almost one gram of fiber per serving, which is important for healthy digestion.
Lactose intolerance impacts about 25% of the US population, which means they have difficulty digesting the sugar in cow’s milk. This makes almond milk a suitable, lactose-free substitute.
Almond milk doesn’t taste like cow’s milk, perfect for those who are turned off by the taste. It has its own unique flavor many describe as being light and crisp. You may use it instead of cow’s milk in recipes that require it. It won’t have the same taste, but it will have the same consistency.
Knowing that you don’t have to refrigerate almond milk means you will be more likely to take it with you to work, or on a camping trip. It is perfectly fine at room temperature which makes it a convenient, nutritious staple to pack, automatically upping your daily intake of all the fabulous nutrients above.
Easy to make
It is made by finely grinding almonds and placing them in a blender with water, then filtering the pulp with a strainer to separate it from the liquid.
Preparing Home-Made Almond Milk
Taste of almond milk is different than regular milk. It tastes nutty. Adding a little sweetener with almond milk makes it taste better. Preparing almond milk at home is easy and is as below.
Ingredients are 1 cup raw organic almonds soaked overnight, 4 cups pure filtered water, vanilla bean (optional), dates, honey or stevia (optional).
Soak almonds for at least 12 hours in pure water with 1/2 teaspoon sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds.
Rinse almonds well. Mix almonds with pure water in blender or Vitamix. Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it). Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel. Put mixture back into blender with vanilla, soaked dates, or other sweetener. Pour into glass jar or pitcher and store in fridge for up to one week. The pulp of the almonds is a free bonus, useful in cookies, crumb crusts, etc.