Do you know what is in your store-bought nut milk or nut beverage? Do you what each ingredient is and their potential side effects?
I always try to avoid additives and preservatives, like carrageenan & guar gum, that are often found in commercially made nut milks to extend shelf life or prevent separating of ingredients. Some potential side effects of those are:
- esophageal & small bowel obstruction
- mild digestive symptoms like gas, diarrhea, bloating, and cramps
- may trigger allergic reactions
- inflammation
- ulcers & Inflammatory Bowel Disease (IBD)
For more information regarding potential side effects see the below articles.
Consuming potentially toxic ingredients on a regular basis increases the toxic load on the body which can lead to imbalance, increasing one’s chance of developing disease.
To help you in your journey on the road to optimal health and happiness, I wanted to share this homemade cashew milk recipe with you:
Ingredients:
– 1 cup unsalted raw cashews (soaked overnight, drained, and rinsed)
– 4 cups filtered water
Directions:
- Add all ingredients to a blender.
- Blend for approximately 1.5 minutes, or until there are no more cashew chunks.
- Store for up to 5 days in the fridge.
- Enjoy in lattes, in smoothies, with porridge, on its own…!
This cashew milk recipe is so simple, nutritious & delicious you have to give it a try!
I’m curious if you do buy nut milks which ones do you buy? If you do, will you now consider making your own? Why or why not? Comment below.
References:
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