Here’s the catch: Sometimes, it’s not easy to find Malk, and when you do it can be quite pricey. Like I said, Malk’s products are purely the best! Ingredients: Organic almonds, Himalayan salt, filtered water. My favorite brand of nut milk- Malk Organics-only uses the good stuff!įor example, check out the ingredients in Malk’s unsweetened almond milk: Food companies do not need to disclose the ingredients of a natural flavor if all of the ingredients, which can be up to 100 in one flavor, fall into the GRAS category.Ĭertain emulsifiers, preservatives, and gums may be safe in small quantities, but my thought is always this: I want to eat real, whole ingredients as much as possible, so why consume synthetic additives when I don’t need to? If you’re gonna get nut milk at the store, buy Malk!įlashing back to the first sentence of this post, notice I said most alternative milks contain unnatural crap. An estimated 3,000 chemical food additives are in this category, yet this does not mean that these chemicals have been widely studied and approved by the FDA. Many of the chemicals that make up natural flavors fall under a category called ‘generally recognized as safe,’ or GRAS. The Washington Post published a great article expanding on this idea: Cashews, like all nuts, can go rancid, and rancid nuts will also produce rancid milk. “Natural flavors” may sound harmless, but the term is really a catch-all for a slew of unregulated chemicals. 1.Choose fresh, raw cashews for the best milk. The jury is still out on carrageenan, so why be a guinea pig? Because of the acknowledged carcinogenic properties of degraded carrageenan in animal models and the cancer-promoting effects of undegraded carrageenan in experimental models, the widespread use of carrageenan in the Western diet should be reconsidered. Food and Drug Administration considered restricting dietary carrageenan to an average molecular weight > 100,000, this resolution did not prevail, and no subsequent regulation has restricted use. xposure to undegraded as well as to degraded carrageenan was associated with the occurrence of intestinal ulcerations and neoplasms. Here’s some illuminating information about carrageenan from a 2001 research review:Īlthough the International Agency for Research on Cancer in 1982 identified sufficient evidence for the carcinogenicity of degraded carrageenan in animals to regard it as posing a carcinogenic risk to humans, carrageenan is still used widely as a thickener, stabilizer, and texturizer in a variety of processed foods prevalent in the Western diet. Most non-dairy milks contain carrageenan, emulsifiers, preservatives, “natural flavors,” added sugar, and/or gums. The ingredients in most store-bought nut milks stink. Now, I either buy one brand (see below) or make my own! I use cashew/almond milk in coffee and green smoothies, but after close examination of the Ingredients Lists of many brands, I was left displeased and scratching my head.
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