The Case for Carob – This Chocolate Alternative Has A Lot to Offer

Cacao growers are facing climate fluctuations along with a growing list of diseases and pests that attack their crops. While the Foundation for a Sustainable Cocoa Economy is on the case (breeding new varieties of cacao and looking for locations that will still be able to sustain cacao production, in say, twenty years), no one knows if they’ll be able to meet the world’s ever expanding demand. What’s going to happen when we run out of chocolate? Will we replace chocolate with carob?

Carob Is Sustainable

Humankind’s long, exciting history with chocolate makes carob seem like the quiet, reliable but less dangerous, less sexy option. It is, but it is also a sustainable one.

Carob also beats chocolate on human rights.

Carob is a hardy legume originating in the Mediterranean that can stand temperatures as low as 20°F. Unlike chocolate, carob doesn’t contain caffeine or theobromine. There are few pests that affect it, so it is not likely to be treated with pesticides. Though carob does need to be dried, unlike chocolate, it doesn’t need to be fermented, which further limits its contact with animals and insects.

Perhaps the most important feature of the carob plant is its drought-resistance. Cacao is a water-hungry plant that needs nearly eighty inches of rainfall a year. Regions close to the equator where cacao grows are experiencing drier conditions as climate change evolves, making cacao a less sustainable crop as water resources decline. In contrast, carob requires roughly 20 inches of rain a year, and that’s only to produce fruit. A mature tree can survive drought conditions for years. Multiple signs are pointing to water being the most precious resource in the near future. Shifting our dependence to crops that are less water-intensive is critical.

Carab farm

It Doesn’t Have All of Those Pesky Human Rights Issues

Carob also beats chocolate on human rights. Recent investigations into chocolate production on the Ivory Coast found evidence of continued human rights abuse with 12,000 children smuggled in and made victims of modern slavery. The average carob product is much less labor intensive and more frequently farmed in countries with better-regulated labor laws. It is always more likely to be fair-trade.

Nutrition

Sugar is energy, and we’re biologically wired to want it. But all forms of sugar are not equal, and too much of it and many of the modern forms of it combine to feed Candida and cause other damage. Carob pulp is about 50 percent sugars and while gorging yourself on it isn’t recommended, the naturally occurring sugars benefit greatly from carob’s fiber content, which slows down the absorption of said sugars. This sugar content also has the side benefit of lowering the amount of added sugar needed to make carob palatable.

Carob contains a rich array of nutrients. Like chocolate, carob has significant antioxidant activity, but carob has three times more calcium. It’s also a good source of B vitamins, vitamin A, potassium, magnesium, and trace minerals like iron and manganese. It also serves as a protein source.

In natural medicine, carob’s levels of pectin and tannin help stop serious cases of diarrhea. Its antioxidant profile has also been effective in helping lower cholesterol, and some studies suggest carob is capable of attacking cervical cancer cells.

carob pods seeds and chips

So Why We Aren’t Clamoring for Carob?

Short Answer? It’s not chocolate.

Carob’s natural sweetness actually plays against it in the taste category, as the bitterness found in chocolate gives it a stronger and more varied flavor profile. Chocolate also contains more fat, another food stuff we find hard to resist.

While linking carob with chocolate does garner some positive press, it also creates carob’s biggest obstacle. Carob and chocolate are most often a sweet treat, they are combined with like ingredients, they are usually the same color, and they do have a similar taste.  However, anyone biting into carob expecting it to taste just like chocolate will be disappointed and forever think of it as an inadequate substitute. It doesn’t have to be that way.

Reframe the Situation

Carob CoconutSo, it’s not chocolate. If you’re able to separate carob from chocolate, carob can be a satisfying treat. It’s great in homemade energy bites, desserts, and even smoothies. Keep an open mind and try it. You just might have a new favorite sweet snack. Here’s a recipe to get you started.

Carob Coconut Rough Slice

Makes 16-20 single-serve squares

This recipe, Carob Coconut Rough Slice, from Be Good Organics, is used with permission. All of the items listed for the recipe can be purchased from their site.  Always use certified organic ingredients whenever possible.

Base Ingredients

  • 1c almonds (soaked 8 hrs or overnight, rinsed and well drained)
  • 1/2c raw carob powder
  • 1c dates (soaked for a few hours then drained – save the water to use as sweetener in your hot drinks or in a smoothie)
  • 2c desiccated coconut
  • 3/4c virgin coconut oil, melted but cool
  • pinch organic sea salt

Chewy Topping

  • 1/2c cashews
  • 1/3c raw carob powder
  • 8 medjool dates, pitted
  • 1/4c virgin coconut oil, melted but cool
  • c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Instructions

  1. Add almonds to a high-speed food processor or blender, and blend until fine.
  2. Add the carob powder and salt and blend again.
  3. Now add the dates one by one while the machine is running (through the hole in the top), until fully combined.
  4. Remove from the processor into a bowl, then mix in the coconut.
  5. Finally mix in the coconut oil until well combined.
  6. Pour into a glass or metal tin lined with a square of baking paper and press down until really firmly packed – then place in the freezer to set.
  7. Now for the topping, add the cashews to your food processor and blend until they become a fine powder. Add the carob powder until mixed, then one by one while the motor is running add your medjool dates.
  8. Make sure your second measure of coconut oil is melted but well cooled (not warm, or it will separate). Add to the processor until the mixture becomes one big gooey ball.
  9. Take the base out of the freezer, press the topping down on top of the base and smooth over. Place back in the freezer for about an hour until set, then remove, slice, and store in the freezer or fridge.

This will last a couple of weeks in the fridge. If you want it to last longer (or you have limited self-control), it will also keep in the freezer for up to 2 months.

Raw Vegan Carob Brownie

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The Amazing Benefits of Stinging Nettles, with Recipes

If I told you there was a plant that offered an amazing range of nutrients, eased allergy suffering, reduced inflammation, treated arthritis, healed rashes, cured anemia, and improved energy, you would want to know about it, right? Stinging nettles (Urtica dioica) are a superfood, super-medicine, and all around superstar of the plant world.

Nettles have a long history, appearing in the writings of the ancient Greeks, ancient Egyptians, and Roman armies. Their fibers were found in artifacts from the Bronze age and early indigenous American cultures. Nettles are found growing all over the world and in forests and fields near you. They are readily available as a bulk herb and supplement at health food stores. You can incorporate nettles in your diet by creating amazing culinary delights or by steeping them as a tea when you just feel like you need some super powers. There is a lot that you should know about nettles.

Nettles – the Super-Green Superfood!

Nettles pack a powerful punch of nutritional value, making them an excellent superfood and tonic. They contain high levels of iron, calcium, vitamin C, vitamin A, vitamin K, potassium, magnesium, and more chlorophyll than almost any other plant. They have been used throughout history to restore energy to the sick and stimulate sluggish metabolic and lymphatic systems in the spring.

When consumed as a broth, tea, or even a traditional beer, nettles are an age-old cure for scurvy, anemia, low energy, and general depletion from illness or fever. Nettle tea can be extremely useful as a mother’s helper to bolster prenatal nutrition and to increase milk production for breastfeeding. The high nutrient content, combined with all the other positive benefits, makes nettles a worthy daily health supplement. Whether this is in the form of a capsule, tincture, or fresh herb, it’s a good way to ensure you are taking care of yourself.

Nettles as All Around Medicine

Stinging nettle is one of those plants I like to call “Nature’s medicine chest.” It addresses such a wide variety of ailments both internally and topically, that it is always worth having on hand. Aside from the more prevalent treatments for arthritis and allergies, nettles act as an anti-inflammatory agent, addressing a variety of related conditions from sore muscles to gastrointestinal discomfort. The diuretic properties of nettles make them a useful treatment for urinary tract infections, issues with the bladder and kidneys, and enlarged prostate (BPH) for men. A reliable women’s health herb throughout the entire reproductive

Nettles alleviate a variety of issues encountered during menstruation, pregnancy, the postpartum period, and menopause making them a reliable women’s health herb for the entire reproductive cycle.

It is also thought that nettles aid in reducing blood pressure and lowering blood sugar. Externally, nettles treat eczema, burns, rashes, hives, and stimulate hair growth. As an astringent, it stops bleeding and can be applied in a powdered form to arrest nosebleeds. When it comes down to it, nettles belong in your medicine cabinet in some form, much like band-aids. Really.

Nettles as Arthritis Treatment

Although the sting of the stinging nettle is uncomfortable when you encounter it out on a walk, the prickly hairs on the stem and leaves actually reduce the pain and swelling of arthritis. If you pick  nettles with your bare hands, your fingertips may be numb for hours afterward. Urtification, or basically flogging the affected area with stinging nettles, is a practice documented over the last two thousand years. Research has shown that the “sting” of nettles both interferes with pain signals in the body and releases anti-inflammatory compounds to treat arthritic conditions. Taken internally, nettles have been found to support bone and joint health, deliver a healthy dose of boron, balance hormones that affect arthritic conditions, and flush uric acid buildup from the affected joint areas. With plenty of not-so-great-for-you pain relief available these days, it’s nice to have this natural, safe, herbal go-to available for daily management.

Nettles as Allergy Treatment

For a large number of the population suffering from allergies and hay fever, nettles can be a great ally. It is most commonly taken in the form of freeze-dried capsules during periods of seasonal allergies, to reduce inflammation of the affected tissues. Nettles are thought to reduce the histamine levels produced by the body as an allergy response, thus alleviating the allergy symptoms. Many people have reported that itchy eyes, sneezing, runny noses, and stuffy sinuses are treated as effectively, if not more so, by stinging nettle than over the counter allergy medications. They will also leave you feeling energized rather than drowsy. I have always thought it was a wonderful coincidence that nettles start growing in the spring just as pollens are coming out, and continue into the summer and height of pollen season.

Benefits and Use of Stinging Nettles for Other Ailments

Stinging nettles are a blood purifying, anti-inflammatory, antimicrobial, detoxifying antioxidant with more health benefits than we can list.

  • May treat many skin problems from acne to eczema
  • Stimulates lymph system
  • Stimulates immune system
  • Support adrenal glands
  • Supports thyroid
  • Supports prostate
  • Supports the spleen
  • Supports the pancreas
  • Supports entire endocrine system (hormonal system, glands)
  • Good for menstrual cramps, bloating, PMS
  • Relieves menopausal symptoms
  • Relieves arthritis symptoms
  • Promotes release of uric acid from joints
  • Supports the kidneys
  • May break down kidney stones
  • Helps with respiratory tract infections and respiratory inflammation
  • Helps asthma sufferers
  • Strengthens the fetus in pregnant women
  • Promotes milk production for breastfeeding
  • Improves blood clotting
  • Relieves pain and symptoms from osteoarthritis
  • Reduces inflammation
  • Reduces likelihood of prostate cancer
  • Eliminates allergic rhinitis
  • Reduces hypertension
  • May reduce nausea
  • Alleviates diarrhea
  • Helps with gastrointestinal disease, IBS, and constipation
  • Reduces gingivitis (when used in mouth)
  • Removes and helps prevents plaque buildup (when used in mouth)
  • Has been shown to help treat Alzheimer’s disease
  • Provides relief for neurological disorders like MS, ALS, and sciatica
  • Destroys intestinal worms and other parasites
  • It’s antifungal. Kills Candida along with other yeast and fungi

How to Find Nettles

Nettles can be found growing in moist soils at the edge of forests, in fields, along ditches and near streams or marshy areas. With a good plant ID guide and advice from local foragers, you can venture out and gather your own nettles all through the spring months. You can also purchase nettle seeds from heirloom seed companies and plant them in your garden. I have found that the rhizomes from wild nettle patches transplant nicely into my garden. They love my compost pile. With a little water, you can keep them going through the summer. Nettles are very easy to dry and use throughout the rest of the year when they aren’t found growing outside. If you do not have access to foraging areas or garden space, you can always purchase dried nettle leaf and a variety of nettle supplements. In the Spring, grocery stores will sometimes carry fresh, wildcrafted nettles.

Wellness Nettle Broth Recipe

I have found when I am feeling under the weather, or I am just in need of some solidly green food at the end of the winter, a nettle broth is perfect. It leaves me feeling healthy and energized.

Ingredients

  • 2 cups of fresh stinging nettle tips (or 1 cup dried)
  • 1 medium onion finely chopped
  • 4-5 cloves fresh minced garlic
  • 2 Tbs fresh grated ginger root
  • 1 burdock root peeled and chopped fine (or 4 Tbs dried)
  • 4 cups vegetable broth, miso broth, or bone broth
  • 1 Tbs olive oil
  • dash of tamari or Bragg’s Liquid Aminos
  • salt and pepper to taste

In a large pot, sauté onions until translucent. Add burdock root, garlic, and ginger and sauté a few more minutes. Add broth and bring to a boil. Add nettles, turn down to a simmer, and stir occasionally until the nettles are soft and fully cooked. (This breaks down the prickly hairs, and your tongue will thank you.) Add tamari or Bragg’s and season to taste.

Stinging Nettle Homemade Toothpaste Recipe

The boron in stinging nettles is an essential element for bone health that helps bones and teeth retain calcium. Therefore, it is a great addition to homemade toothpaste.

Homemade toothpaste is easy. If you don’t have one of the ingredients, leave it out or substitute something similar. Mix it up, and experiment.

  • 2 Tbsp nettle powder
  • 1 tsp Irish moss powder
  • 1 tsp bladderwrack powder
  • 1 drops liquid stevia
  • 5 drops peppermint essential oil
  • 1 tsp unrefined sea salt
  • 1 tsp baking soda

Add dry ingredients together and mix. Add wet ingredients and a little bit of distilled water to get your desired consistency.

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The FDA Announces They Will Now Test For Glyphosates

Glyphosate, the extra secret ingredient in the majority of our food supply, will now have a harder time going incognito. After the U.S. Government Accountability Office (GAO) published a criticism of the FDA and the USDA’s current herbicide monitoring practices, the FDA, the highest food safety administration in the land, announced they have finally developed a “streamlined method” designed for testing foods like corn and soy for glyphosate, the active ingredient in the world’s most popular herbicide, Roundup.

Roundup use has been on the rise since its introduction in 1974, and the amount of glyphosate residue considered “safe” has ballooned by a factor of 17. The EPA allows fifty times more glyphosate to be sprayed on corn now than they allowed in 1995. Continued claims that Roundup is safe, though it was recently labeled a possible human carcinogen by the World Health Organization, and claims that residue levels are of no concern, though the FDA wasn’t even testing glyphosate residue levels on crops, has further tarnished the reputations of the EPA, the USDA, and the FDA. 

Reasons or Excuses?

It’s kind of crazy that the FDA, the organization tasked with monitoring herbicides, has not been testing for the world’s most used herbicide. It’s like getting an STD test at a clinic and not testing for syphilis. The FDA cites the cost of testing as the reason for excluding glyphosate from their testing. Adding glyphosate testing to six of the FDA’s facilities has an estimated cost of 5 million. Monsanto makes 5 billion dollars a year in revenue from glyphosate while also supplying the FDA with some of the highest ranking individuals working there. Is it too far of a stretch to wonder if neglecting to test for Roundup residue was really an issue of cost?  Or was it an excuse to allow one of the largest corporations to keep selling massive amounts of a substance increasingly recognized as detrimental to human health?

Living in the Now

The study by the WHO that identified glyphosate as “probably carcinogenic” has been a game changer. It’s possible we wouldn’t know about the lack of reliable glyphosate testing without that study, as the GAO report criticizing the FDA’s lax practices was actually released in 2014. While that timeline definitely fits, there are also other factors prompting this announcement from the FDA.

Independent testing companies like Abraxis and MIcrobe have seen an uptick in requests for glyphosate testing after the WHO study was published. Small companies, advocate groups, and doctors are among the customers asking for this information more than ever before. Test requests at some labs have increased from a few a year to a few a week, indicating that food transparency is a rising interest. Test results showed glyphosate residues in a variety of products from honey to soy sauce to infant formula.

Keep the Ball Rolling

Here’s the good news: public pressure can produce results. We still don’t know the extent to which herbicides like glyphosate can affect our health,  but we’ll never know without proper study of all available information. The push for food transparency is on its way to making a big difference in our health and our quality of life.

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Hidden Food Allergies – How To Find Them – How To Eliminate Them

It is no surprise that conventional doctors and alternative practitioners do not tend to see eye-to-eye on the subject of food allergies. While conventional medical doctors acknowledge type 1hypersensitivity reactions (immediate reactions), there is little belief in delayed, hidden, or unrecognized allergic reactions and the role they play in acute and chronic medical conditions.

Alternative health care practitioners are more likely to understand the role of hidden allergies – how they impact the immune system and the gut and how addressing and eliminating these food sensitivities are essential to restoring health. Undetected food allergies are often related to recurrent infections, autoimmune diseases, diseases of the bowel, and ADHD. The book, Nutritional Medicine, lists more than 80 food allergy related conditions and diseases.

Reactions can occur hours or days after ingesting an allergen and they may not occur every time the food is ingested, making the identification of offending foods difficult to impossible, especially when several foods are at fault. Since medical testing for food allergies works well for 1 hypersensitivity allergens but is inconclusive for hidden allergens, the only way to identify hidden food allergies is through a well-planned and executed elimination diet.

Before You Start Your Elimination Diet

First make a list of every symptom you have from the top of your head to your toes. List every ache and pain, every rash, every digestive symptom, etc. It doesn’t hurt to rate severity, too.

How To Do an Elimination Diet

A thorough elimination diet generally excludes the following:

  • All known allergens
  • All milk products including cheese, butter, yogurt, kefir, cottage cheese, etc.
  • All corn and corn products including corn oil and high fructose corn syrup
  • All artificial flavors, colors, and preservatives
  • Chocolate
  • Refined sugar
  • Citrus (oranges, lemons, limes, grapefruits, tangerines)
  • Wheat
  • Soy
  • Eggs
  • Coffee and tea
  • Alcohol
  • Any food that is eaten 3 times a week or more
  • Tap Water (Drink pure spring water or distilled water from safe containers)

Care must be taken if eating any processed foods. Read the label carefully to be sure the product does not have any ingredients on the elimination list.

While the list above may work well for an elimination diet, we recommend taking the elimination diet a few steps further.

  • Eat only organic foods. You may be reacting to pesticide residues.
  • For the duration of the elimination diet (which is hopefully followed by a healing diet) eliminate all processed foods.
  • Eliminate gluten (wheat, barley, rye, spelt, kamut, triticale)
  • Eliminate all sugars
  • Eliminate nuts and seeds
  • Eliminate trans fats, artificial sweeteners, MSG, and GMO foods

So what do you eat? Plenty of fresh, raw, organic fruits and veggies (except for corn and citrus fruits); meat if you desire (but be sure it is organic); rice, gluten-free oats, and other gluten-free grains;  organic oils (not corn); and organic beans.

If you experience severe withdrawals the first few days of the diet, vitamin C may help. Try taking 1,000 mg of vitamin C up to four times a day.

Before You Reintroduce Foods

After 2-3 weeks, if hidden food allergies were a problem, you should be feeling much better. Before you begin challenging your body with foods that were eliminated from your diet, go over your symptom list and circle every symptom that is no longer present and rate the severity of those that remain.

Now you want to reintroduce one food at a time to see which foods provoke symptoms. It helps to keep a detailed food diary at this point.

How To Reintroduce Foods

Reintroduce one eliminated food at a time (one a day) to check for a reaction. Make a note in your food diary as to whether or not there was any reaction and what the reaction entailed. If there was no reaction at breakfast, challenge yourself with the food again at lunch. If there was no reaction at lunch, challenge again at dinner. Whether you reacted or not, eliminate the food again and test the next food on your list the following day. Reactions include:

  • Headache
  • Nausea
  • Bloating
  • Cramps or stomach ache
  • Fatigue
  • Dizziness
  • Rash
  • Dark circles under the eyes
  • And any symptom that has reappeared from your list

Some foods require special testing.

  • Eggs – Hard boil the eggs. Test with egg whites one day and egg yolks another day.
  • Dairy – Test milk, kefir, yogurt, and butter on the same day. Test individual cheeses one day at a time.
  • Citrus fruits – test each one on a separate day. Lemon and lime juice can be added to water. For the other citrus fruits, eat whole fresh fruit.
  • Corn – be sure you test with organic corn on the cob or frozen organic corn.

If you experience joint pain that is relieved through the elimination diet, challenge with a possible allergen (a food you have removed from your diet) every other day, instead of each day, as it may take up to 48 hours for joint pain to appear. Other reactions generally appear within ten minutes to 12 hours.

While identifying and eliminating allergens from your diet is an essential step towards regaining your health, it is more important to heal the gut and permanently remove unhealthy foods from your diet.

Foods To Eliminate For Good

So first, there is no reason to ever reintroduce artificial flavors, colors, preservatives, MSG, GMOs, trans fats, artificial sweeteners, or refined sugar back into your diet.

A Truly Healthy Diet

A healthy diet consists of 80% fresh, raw, organic produce. If you eat meat and dairy, it should also be organic. If you have any chronic health problems, especially any autoimmune disease, you probably suffer from a permeable gut, often called leaky gut syndrome. It would be wise to learn all you can about healing the gut, reducing Candida in your system, and increasing the good bacteria.

Heal the Gut to Eliminate Allergies

When you heal the gut and continue to eat a healthy diet, food allergies to dissipate, even severe allergies that have caused anaphylactic reactions in the past. It is also not unusual for someone who has eradicated their food sensitivities to find their allergies surface once again after just a day or two of eating refined sugar or drinking alcohol, which promotes Candida, inflames the gut, and causes allergies. If food allergies are potentially a result of vaccine damage, check out the leaky gut article below and How To Detoxify and Heal From Vaccinations – For Adults and Children. Be sure to check out all of the following articles for more on eliminating allergies permanently.

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Is Soy Good For You?

Do you eat soy? Drink it? Supplement with it? Does the debate going on about the pros and cons of this now common legume concern you?

In the West, soy is no longer just for vegetarians or the health conscious. Meat eaters are also getting a dose, albeit second hand, as in fact some 98% of soy protein meal is used as feed for livestock. The animals eaten are likely to have been subsisting on soy themselves! Soy has made its way into popularised gluten-free products, and various health claims as to its prostate protecting, cardioprotective, and hormone balancing see it an ever-increasing commodity in the shopping basket.

Data from the UN Food and Agriculture Organization (2003) indicates that in most European and North American countries soy protein consumption is under 1 gram (g) per day; however, particular subgroups (vegans, vegetarians, and infants on soy-based formula for example) have higher rates of consumption. Many Asian countries consume much more soy protein per capita; most notably the Japanese at 8.7 g; Koreans, 6.2–9.6 g; and Indonesians, 7.4 g. The notably reduced rates of reproductive cancers and osteoporosis in these countries were originally hailed as evidence that soy properties (in particular the hormone-mimicking isoflavones in soy) are health promoting, anti-cancer agents. The increased incidence of other diseases such as cancers of the stomach, oesophagus, and thyroid disease seem to be forgotten in this dialogue. The high salt content of many of the traditional Asian soy foods may be in part to blame for these increased cancer risks. There is much more to the soy story than just the marketing hype.

Traditional Asian diets include soy in whole food preparations such as edamame (whole soybeans), miso, tofu, tempeh, nato, and soy flour. Many of the traditional soy products are fermented – a process that can reduce and eliminate some of the undesirable qualities from soy including endocrine disrupters, enzyme inhibitors and other antinutrients like phytic acid (a potent mineral absorption blocker) and enzymes that lead to trypsin inhibition (trypsin is an important digestive secretion).

In Europe and America, there is an ever-increasing trend towards using soy as animal feed, as a replacement for other foodstuffs, and as a “bonus” health ingredient added to products such as bread. In the West, soy is generally consumed  in a highly processed form: soy protein isolate (SPI).

SPI is a highly processed product and is the key ingredient in most soy foods that are designed for their palatability in the Western diet. SPI is used to imitate meat and dairy products. Textured vegetable protein (TVP) is found in the vegetarian option or low-cholesterol products (sausages/burgers etc.) and sold on its own is also made from SPI. SPI is in soy baby formulas. The isolate is also utilised for various protein fortified foods, for supplements, and for protein and meal replacement shakes.

As SPI is not fermented, a number of other processing steps must be taken to remove unwanted properties. The process is highly chemical, leaching aluminium into the product from processing vats, denaturing proteins in the  heat treatment, and  introducing the development of further unwanted chemicals such as the carcinogen lysinoalanine (in alkaline processing).

Since the 1970s, soy lecithin has been widely used in food manufacturing as an emulsifier and sold in health food shops as a food supplement. The recent call for fewer trans fatty acids has resulted in a reduction in the use of partially hydrogenated soybean oil; however, soy protein ingredients play functional roles in baked goods, processed meats, and other products. Soy ingredients are also used to add nutrition to processed foods. If you are eating something packaged right now, take a look at the label!

On top of the concern that soy may not be entitled to its proclaimed status as a health food, the more sinister side to soy is the relationship between soy and disease. Soy is considered a goitrogen and is thus linked to reduced thyroid function. Suspected health threats from soy intake range from the mild – hypothyroid patients may need to increase their thyroxine medication, to the extreme – soy causes thyroid disease, various cancers, and serious hormonal issues in both male and female consumers.

Edamame FieldIn the USA and other major production countries, the vast majority of soy is genetically modified (GMO). In the EU, GMO products are required to be labelled as such (this is not a requirement in the US), but there is increasing concern about GMO contamination of non-GMO crops and the insidious infiltration of GMO (and other hazards) into the globalised food manufacture chain.  We are ever more likely to be eating foodstuff such as soy in a way nature never intended. The safety of GMO produce is a long way from being confirmed. many scientists agreeing that is a dangerous gamble with unpredictable health consequences.

So should we be eating soy?  A recent (2015) research project from the University of Illinois looks to have provided a key to unlocking the conflicting evidence. Researchers studying genes, soy, and breast cancer found that the compounds in minimally processed soy flour stimulate genes that suppress cancer, whilst highly processed soy isoflavones stimulate oncogenes that promote tumor growth. Genistein, the controversial dominant isoflavone in soy, was equally present in both diets used in the animal experiment. The purified isoflavones also negatively affected immune function, whereas soy flour had a positive impact on immunity. This finding supports the hypothesis that it is the synergistic action of properties in whole soy that confer health benefits, whereas highly processed isoflavones have the potential to produce the opposite effect.

The message at this stage is what we will always fall back to: eat as close to nature as possible. GMO foods have no place at our table. Highly processed anything is unlikely to be health promoting. If you couldn’t make it in your own kitchen, you probably shouldn’t be eating it! Moderate servings of traditionally prepared foods, provided you have good thyroid health and are not allergic (soy is a major allergen), may confer health benefits, but SPI is to be avoided.

Author

Gemma Hurditch is a Naturopath and a Bachelor of Health Science in Complementary Medicine.  She lectures at CNM (College of Naturopathic Medicine) in the UK.

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Homemade, Vegan Nut Milk Recipes and More

If you’re making nut milks for better health, there are a few rules you’ll want to adhere to. First and foremost, kudos for making your own. Homemade is always better when done right. But to do it right, skip the soy milk. It’s no good. When buying almonds, make sure they are not pasteurized. Buy raw nuts. Cashews aren’t really raw, so they’re not the healthiest choice, but I do use them sometimes.

Contents

soak & Sprout

PRE-MILKING: Soak and Sprout Times for Nuts

Before you milk your nuts, it is best to soak them. There’s a lot of conflicting information about soak times for nuts but I personally soak nuts for 24 hours and then dehydrate them at 112°F in our dehydrator or at room temperature if the air is dry enough.

how long to soak nuts seeds beans
I soak raw nuts to remove enzyme inhibitors and activate enzymes. I don’t soak seeds, but some do. I don’t soak cashews because I think that nut is already dead, but as you can see from the infographics on the left, there is some disagreement.

soak sprout chart

How to Make Nut Milk with a Blender

This recipe yields 5 cups or just over a liter and takes less than ten minutes. I’ve used almonds, hazelnuts, brazil nuts, macadamia nuts, cashews, pecans, and walnuts for this standard nut milk recipe.

Ingredients

  • 3-4 cups water (some nuts and some circumstances require a little more or less)
  • 1 cup of raw, soaked nuts
  • 1-3 pitted dates or use stevia, raw honey, or maple syrup to taste (all sweeteners are optional; you may prefer unsweetened nut milk to drink or for use in recipes)

Instructions

  1. Place ingredients in a blender and secure lid.
  2. Turn blender on high, but not too fast or for too long if you want raw milk.  (Too fast or too long will cook the enzymes!)
  3. Blend for about 45 seconds or until desired consistency is reached.
  4. If you like thinner milk (most do, but I usually keep the fiber), strain it with cheesecloth, pantyhose (unworn would be a good idea here), or muslin cloth and a fine mesh strainer, but many prefer to use a reinforced nut milk bag.
  5. Store milk in refrigerator.
  6. Shake well before using.

Notes:

  • The less strained a nut milk is, the higher its fiber content.
  • I don’t recommend straining cashew milk.
  • If you use raw honey, do not use the milk for baking, cooking, coffee, hot tea, etc. if you want to retain the benefits of raw honey.
  • I blend with 3 cups first, and then decide if I want some of the fourth cup.

The following are a few other nut milk and non-dairy recipes with videos. These videos are not our videos, so the recipes don’t always exactly match, but as you’ll see reading on, making nut, seed, rice, and other non-dairy milks is really just about blending together water with something fatty (like almonds) to flavor the water. The trick is how to have a finished product with the right consistency and taste balance. Play around and find your own nut milk style and groove.

Making Almond Milk with a Blender

almond milk recipe meme

Making Almond Milk with a Slow Juicer

Masticating verticle juicers such as the Omega VRT 350 or 400 and horizontal twin gear juicers can be used to make nut milks. In my experience, the single gear juicers like mine don’t do so well (see the video below).

The video indicates the 8004 (single gear) left behind a delicious nut cream. I tried it, and it worked well. I put the weak nut milk in a blender and added more almonds, lightly strained and had great milk.

Other Non-dairy Milk Recipes

Nut milks are rich and creamy, but there are many more to choose from, and mixing milks to find your own favorite formula is fun. I really like 40% flax, 50% almond, and 10% cashew with some cinnamon, cardamom, and a touch of nutmeg. I don’t like things very sweet, so if you do, you may prefer more dates than I do, or another sweetener entirely or no sweetener at all.

Speaking of flavor, sweeteners are not necessary (it’s up to you), and should always be done by taste. For more on sweeteners, be sure to check out Healthy Alternative Sugars. I recommend the following, in order based on both health consciousness and what I like to taste in these recipes.

Sweeteners and Spices For Non-Dairy Milks

  • Stevia
  • Dates
  • Raw honey (only if it will not be heated)
  • Blackstrap molasses
  • Sugar cane juice
  • Granny smith apple juice
  • Maple syrup

I also like using stevia to sweeten and then just a little maple syrup or another sweetener to mask the stevia. Stevia is great for essentially amplifying the sweetness of another sweetener.

Spices for Non-Dairy Nut Milks

  • Cinnamon
  • Nutmeg
  • Allspice
  • Ginger
  • Cloves
  • Cardamom

Just a pinch! Depending on what you are using the milk for, use very little of these spices. The taste gets stronger after the milk sets a while. This is especially true with nutmeg. You can ruin any dish with just a little too much nutmeg.

Also, the fineness of your strainer will have a tremendous impact on the taste and consistency of your milk. The less you strain, the more potential for a chalky or slimy texture (depending on the nut, the humidity, and some other factors). On the other hand, with some nuts and seeds, or with some recipes, less of a fine strain may be in order. Plus, there are health benefits in the pulp, so the more of it you get, the better, (unless there are digestive issues to consider).

Healthy & Heavenly Flax Milk Recipe

Flaxseed doesn’t have the most diverse set of benefits, but it is heavy in beneficial omega 3 fats and contains between 75 and 800 times more lignans than other plant foods.

There’s no need to soak or sprout flax seeds.

I like the taste of dates, maple syrup, cane juice, and honey in my homemade flax milk, but I tend to just use honey because I never heat flax milk, and I often heat other milks such as almond or hazelnut for oatmeal and other treats. Heating raw honey or flax does not make for a healthy meal. I’m also careful to keep the blender from cooking the flax as well.

Ingredients

  • 1/3 cup flax seeds
  • 3 cups water (plus 1-1.5  more cups)
  • Straining cloth or milk nut bag
  • 1 tbsp raw honey
  • Vanilla to taste (a tiny bit! I do about 1/4 tsp)

Instructions

  1. Combine flax seeds and 3 cups water in blender
  2. Blend until thick and creamy on high heat, but not too hot as to cook the flax
  3. Strain
  4. Blend 1-1.5 more cups water plus honey to desired consistency
  5. Can be used right away or chilled for later

Notes

Brown or golden flax will work fine. I used brown, but I’ve read that golden flax results in a milder flavor.

Homemade Honey Hemp Milk

Hemp milk, like flax, is a quick and easy to make since hemp doesn’t need to be soaked overnight. Hemp seeds (hulled hemp nuts) are for omega-3 fatty acids and gamma-linolenic acid (GLA), an essential omega-6 fatty acid found in borage oil and egg yolks that is known to naturally balance hormones. Hemp also has all 10 essential amino acids, making hemp a complete source of protein on its own. Calcium, potassium, phosphorous, vitamin A, and magnesium are also prevalent in hemp and homemade hemp milk.

Ingredients

  • 1 cup hemp hearts (also called seeds or shelled hemp nuts)
  • 3 to 4 cups filtered or spring water (3 cups for thicker milk, and up to 4 cups for thinner)
  • 1 Tbsp of coconut oil (optional)
  • 2 Tbsp of raw honey and a drop of stevia (pick another sweetener if you’re gonna heat this milk)
  • Vanilla to taste
  • A pinch of Himalayan pink salt (or other unprocessed sea salt)

Instructions

  1. In a high-speed blender, add hemp and water
  2. Blend on high for about two minutes, until fully liquefied
  3. Strain, put back into blender (rinse the blender first)
  4. Add coconut oil (if using), honey and stevia, vanilla powder and salt. Blend briefly.

https://www.youtube.com/watch?v=tGlx_ch-gvs

How to Make Your Own Coconut Milk

I find coconut milk to be an easy recipe, but if you’re picky about the texture, coconut can be a little more labor intensive. What I love about coconut milk is that I find it to be the most versatile, the most robust, and the most beneficial of all the nut milks.

Coconut milk can be cooked at moderate temperatures without affecting the health benefits, the fat is incredibly good for you.

  • 1 cup dried coconut chips -or- between 2-3 whole, mature coconuts
  • 2 cups water

Instructions

If you’re using whole coconut, extract the meat. You can also use coconut water to substitute for water.

Blend. Blend for a while; take your time. You can blend at high speeds as well since coconut is not very susceptible to heat damage. When the coconut meat is as liquefied as possible, transfer the contents of your blender to the cheesecloth or other strainer.

Some people repeat the process, blending more and then straining again. Other recipes call for hot water to further emulsify the coconut meat into the water.

Making Brown Rice Milk at Home

It isn’t good for you at all if you use refined rice. Always use brown rice. Brown rice is a good source of fiber, manganese, and selenium. It also has some decent levels of iron, copper, niacin, and folate.

Ingredients

  • 3/4 cup cooked rice
  • 3 cups filtered water

Instructions

Measure rice into a blender, add the water, and blend until smooth (approximately 1 minute). You may want to blend again for ultra smooth consistency.

Conclusion

Most nut milks are best fresh though I find the sweeter, seasoned varieties I make are better 6-10 hours later. I admit, this could just be my imagination. Homemade nut and seed milks generally last between 5 to 10 days when properly refrigerated. The smell and taste is pretty obvious when they turn, so check the 5-day-old milk before you risk ruining a bowl of cereal. With all of these milks (just like unpasteurized milk), shake before using.

As mentioned, the sweeteners are optional. I recommend as little refined sugar as possible in a diet, and I rarely make sweet nut milks for myself. When I do, I almost always use stevia to amplify another sweetener like raw honey or maple syrup. I don’t generally do a lot of cashews or almonds because they’re expensive to buy unpasteurized (cashews are cooked during the difficult opening process, and truly raw cashews are hard to find and very expensive).

If you suffer from digestive problems or any health issues, see this article. And remember, it is imperative that you soak nuts that need to be soaked. Enzyme inhibitors age us rapidly, so get rid of them.

If you’ve got any tricks or techniques for making alternative, non-dairy milks, be sure to leave us a comment below.

Recommended Reading:
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Turmeric’s Anti-inflammatory Properties Explained

Have you heard of curcumin? It’s the naturally occurring, healing compound in the root of the turmeric plant, and it is one of the most powerful antioxidants available via Mother Nature.

What Is The Oxidation Process And Why Do We Need To Guard Against It?

The oxidation process is a the chemical reaction that causes damage to the cells in your body; it is a fancy phrase for oxygen being metabolised. This metabolic process produces free radicals. Think in terms of a peeled apple going brown when exposed to oxygen in the air. That’s what is happening to our cells during the oxidation process.

Free radicals roam around the body stealing electrons from other molecules, causing damage to cell membranes, tampering with DNA, inflammation and premature cell death.

Antioxidants Scavenge For Free Radicals

Exposure of the body to an oxidated and therefore stressful environment challenges the survival odds of all cells and increases the risk of chronic disease developing. Antioxidants are our friends. The slowing down of the oxidation process is the job of the antioxidants. They chase after, and kill off excess free radicals. The antioxidants slow down the oxidation process by stopping the theft of electrons from cells, thereby allowing the cells to function in a healthy manner.

Our modern world is full of foods and toxins that encourage the oxidation process, so we need a daily dose of antioxidants to protect our bodies and our minds.

What Are Polyphenols and Why Are They Important?

Curcumin is one of a few oily, lipophilic polyphenols. These are the primary helpers in the antioxidant healing process offered by turmeric. Polyphenols help protect against diabetes, infections, asthma, cancer, hypertension, and ageing.

Polyphenols protect our bodies against many stress-induced toxic states, through regulating intercellular cascades, which inhibit the formation of free radicals and nuclear damage and send the antioxidant enzymes into action.

“Epidemiological studies and associated meta-analyses strongly suggest that long-term consumption of diets rich in plant polyphenols offer protection against development of cancers, cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases.” – Panday and Rizvi (See first resource below.)

How To Dose With Curcumin

While I am an advocate for always using fresh plant matter for remedies, it’s hard to grow enough turmeric to get a daily ongoing dose. So as a last resort, I buy the organic powdered form and sprinkle on my mashed potatoes. Yum!

Curcumin Adult Dosage

  • Fresh cut root: 1.5 to 3 g per day
  • Dried, powdered root: 1 to 3 g per day
  • Standardized powder (curcumin): 400 to 600 mg, 3 times per day
  • Fluid extract (1:1) 30 to 90 drops a day
  • Tincture (1:2): 15 to 30 drops, 4 times per day” – University of Maryland Medical Center Website

Curcumin and Pineapple

Eat pineapple with your turmeric because the bromelain in the pines increases the absorption and raises the anti-inflammatory effects of turmeric. Pineapple and turmeric in your smoothie perhaps?

Can Turmeric Be Unsafe?

Recommended doses of turmeric/curcumin supplements are considered safe; however, taking large amounts of turmeric for long periods of time may cause stomach upset and if left untreated, may cause ulcers. People who have gallstones or bile passage obstructions should talk to their doctor and do their research before taking turmeric. Like any new remedy, start slowly and build up the dosage.

It’s unwise if you have diabetes, to start taking turmeric supplements before talking to your doctor. Turmeric may considerably lower your blood sugar levels. When combined with medications for diabetes, turmeric could cause hypoglycemia (low blood sugar). Although it is safe to eat foods with turmeric, supplements are considered UNsafe for pregnant and breastfeeding women.

Due to the blood thinning effect that turmeric may induce, you should stop taking it at least 2 weeks before surgery. Tell your doctor and surgeon that you have been taking turmeric. Turmeric may strengthen the effects of blood-thinning medications, raising the risk of bleeding. Blood thinners include warfarin (Coumadin), clopidogrel (Plavix), and aspirin, among others. Turmeric may interfere with the action of stomach acid reducing drugs, increasing the overall production of stomach acid.

If you are taking any of these drugs, turmeric/curcumin is NOT recommended:

  • Cimetidine (Tagamet)
  • Famotidine (Pepcid)
  • Ranitidine (Zantac)
  • Esomeprazole (Nexium)
  • Omeprazole (Prilosec)
  • Lansoprazole (Prevacid)

Conclusion

If you like the idea of using it to reduce inflammation naturally, get going on it today. I have been using fresh turmeric to fight inflammation and it flat out works. Why not source a few organic pieces and grow a pot of your own to enjoy?

To learn more about natural ways to reduce inflammation, check out Welcome To The Wonderful World of…Natural Inflammatory Relief.

Recommended Reading:

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