It’s becoming obvious that the milk supply is not what it used to be 50 years ago. The days where you could easily get clean, fresh, unpasteurized dairy are long gone, which has put many people in gastric distress and in a frantic search to replace their conventional dairy fix. Fortunately, there are many milk substitutes to replace conventionally produced dairy.
Almond milk has long been a traditional favorite for those avoiding conventional dairy, and is probably the most popular choice due to its taste and texture. Almonds are rich in protein, fiber, healthy fats, vitamin E, calcium, manganese, and magnesium.
When preparing almond milk, it’s important to source raw, organic almonds as conventionally grown ones are irradiated and pasteurized. Also make sure to soak them for at least 6 hours prior to making your almond milk, to ensure you remove enzyme inhibitors, which will help facilitate proper digestion.
Prepare almond milk by adding 1 cup of almonds to the blender, 4 cups of filtered water, and blend. Strain crude mixture through a nut milk bag and you’re done!
Another easy to make milk substitute is coconut milk. Using the soft meat of a young green coconut, you can expect to take in various nutrients including a healthy dose of saturated fats, enzymes, and caprylic and lauric acid, which are antibacterial and immune system builders.
Preparing coconut milk is very easy. Simply add young coconut meat to blender, cover with filtered water, and blend. Add more meat or water to achieve desired consistency.
A less popular milk that offers different benefits is hemp milk. Hemp contains a very high quality amino acid composition and protein structure, with the latter positively affecting digestibility and utilization by the human body. It is also a perfectly balanced source of essential fatty acids (EFA’s), making it one of the very few plant based complete protein sources.
Hemp milk is very easy to make. Simply add a half-cup of hemp seed to a blender, add 4 cups of filtered water, and blend. Strain through a nut milk bag, and it’s ready to consume.
Raw cow’s milk
Cow’s milk has taken a turn for the worst over the past 50 years. Once an unadulterated and health promoting beverage, it has now become contaminated, treated, and left devoid of any life promoting nutrients.
Although it is difficult to find, and outlawed in many states, raw milk is an excellent choice to those who would like to continue to consume traditional dairy. Raw milk is a living food due to the fact it is not pasteurized, which makes it rich in beneficial bacteria, enzymes, and natural vitamins. This also makes it much easier to digest, often minimizing problems for those with milk allergies.
Raw goat’s milk
Like raw cow’s milk, goat’s milk is unpasteurized and teeming with beneficial probiotics, enzymes and nutrients. Goat’s milk is often known to be naturally anti-inflammatory (and often noted as much more alkaline than cow’s milk), easier to digest (closer to human mother’s milk), higher in fatty acids, and less mucus forming than cow’s milk.
Whatever substitute you choose to replace your conventionally produced dairy, know that you are doing your digestive system a favor by eliminating contaminated, dead, and immune suppressing milk with clean, alive, and immune supporting alternatives.