Lola at the Coffee House

Im aware of the way that one makes it at home but thats not whats sold in the stores. Its like industrial grade milk. They use surfactants and emulsifiers and then add all kinds of **** to increase its nutritive value.
Most everyone is on atear against soy milk ofr its processing. All thes "milks" owe more to Dupont than they do to your rceipe.

If you say you make all your own, then I guess Id agree(even though Ill stick to the raw milk just for flavor, I mean all these plant and nut "milks" are just a substitute by choice no?)

Jasmin and I know a couple who follow a raw food diet. I can make a few dishes that fit their requirements, but their lives pretty much revolve around a food processor. They do make a pretty amazing "ice cream", simply frozen bananas whipped into a cream. Amazingly delicious.
Jaz and I don't go for the wheat grass shots however... thus we are ostracized in the quintessential yoga vegan community.
I am more of a "meat and potatoes" type of vegan. I cook a lot.

I cannot understand how easy it is to sell junk to people and convince them that it is healthy.Well, if you have stopped using soy milk because of its additives. TAke a look at the labels on any of the big makers of ALMOND MILK (Silk, STarbucks, etc)
They all start by mulching the nuts and do very fine jobs of particle size control so that it "Almost" forms an emulsion.(BUT NOT QUITE)
So the add Carrageenan, linear alkyl benzyl sulfonate, and then some added vitamins. Matts "industrial process paper was merely addressing particle size and maintenance of the natural emulsion needed to make mostly almond butters). The labels on the side of the box will tell more than what you may believe.

Its no skin off my nose whether you "Believe" that you are eating a fully safe product (while eschewing others because you fear them). Almond milk, like all the other concoctions is mostly marketing and a lot of emulsion science along with flavor and fragrance science


It seems that Im the only one whose living the organic life by drinking raw milk. We have tough laws on raw milk in PA so its difficult to get and requires keeping in touch with the raw milk board. BUT, its worth it. My wife, who had a milk allergy, has "recovered" since live cultures in the raw milk are there just to help the young calf digest the lactose . It isnt that weve so much evolved ourselves away from handling lactose, weve remanufactured milk into something it aint supposed to be.

remember
"Without a good diet. medicines are of no use. With a good diet, medicines are of no need"

Any industrialized food production is going to be more complex than home baking.
My former room-mate worked quality control for Kellogg's here in the united states. I am pretty familiar (from her) with the processes involved in industrial food production. During her master's program she became quite familiar with making soy milk, tofu, etc. This is basically just a scaled up version of the same process, but with more safe-guards and monitoring to prevent contamination.
I am a big fan of home cooking. I do it all the time.
She (my former roommate) is also a big fan of home cooking.
The claims you make regarding processed almond milk are just not accurate (at least not in the US).

now Ill have a cannolli never have too many cannollis in a day.
(Even riccotta cheese has some emulsifiers)

I certainly agree with that statement.
The medical evidence regarding dairy a part of a good diet is just not there.
Cow milk is quite effective at bringing a calf quickly up to the size of a heifer.
Cow milk is not very effective at keeping adult humans healthy.

Here are the ingredients to unsweetened vanilla Almond Breeze

Ingredients: Almond Milk (filtered water, almonds), calcium carbonate, tapioca starch, natural vanilla flavor with other natural flavors, sea salt, potassium citrate, carrageenan, sunflower lecithin, vitamin A palmitate, vitamin D2 and D-alpha-tocopherol (natural vitamin E).

Carrageenan is derived from red seaweed it is used similarly to how one would use Irish moss in a recipe.
It is used instead of gelatin. Gelatin is made from animal connective tissues (extracted from the skin, boiled crushed horn, hoof and bones of cows and pigs).

Is got no additives unless we **** with it industrialy.
As a farmer who raises stock, I see the anaylses of milks and how they are a good food for humans(Everything from unprocessed goat, cow, and sheep's milk are used by native populations to raise their children).
The AMish and other ANabaptist communities use raw cow and goat milk to nourish their kids and these kids have far less issues with food allergies, and other possible food borne illnesses and conditions.

Whenever you add something to your beverage base, it aint "natural" anymore and that includes milk. Its badass reputation has only become a major issue since homogenization in the 1950's and adding all sorts of secondary emulsifiers to homogenized milk and a few additives for nutrient loading. I stay away from most bottled milks unless I can see the dairy and have them only prep a pasteurized product (BUT mostly we drink raw milk now)

carrageenan is a suspected carcinogen

Vitamin D" is made by a chemistry set
Youve basically made my point .

A bunch of years ago, I had a small but successful side business to my mining career. We would create "Copperas" which was mostly an iron precipitate that occured when wed treat "baked" titanium ore, with SUlfuric acid to isolate the TiO2. The copperas was an Iron salt that we ould convert to Ferric CArbonate and then sell to food procucers as iron supplement. I dont know whether this mix is still used cause I sold the business .

Word is that it was a fully "Natural" iron, just like "NAtural vitamins" mean that you may not like where the stuff comes from.
"NAtural Carbonation" that is added to sprig water to make it fizz, often comes out as by- product CO2 that comes from a lead mining operation in Missori.

Im done. I dont wanna bring the thread down any farther. Just question everything but "Dont be afraid of your food". Kinda hard aint it?

Suspected by whom? That is honestly news to me.

The vitamin D which is used in vegan products is made by yeast.

The vitamin D commonly used in non-vegan products is made by irradiation of 7-dehydrocholesterol extracted from lanolin found in sheep's wool.

Sorry Farmerman, I didn't see this until after my last post.
I'll drop it.

Isn't this always the question? I don't know. I don't. Wikipedia says the following:

But no mention of carcinogen...........still, I guess I'll have to believe fm, I damn sure don't know who else to believe. But I don't have gastrointestinal symptoms, not yet anyway. So I guess I'll just give up eating cereal........boiled egg and Thomas' English Muffin for breakfast, I guess. I'll just eat almonds for calcium. Is there anything bad about almonds?

http://nutritionfacts.org/topics/nuts/

Most nuts are good with Omega 3 oils, but way too heavy on Omega 6. Macadadamia nuts don't have that downside, but you know just from the name that they're going to taste like asphalt.

I don't know . . . compared to a madadamia nut, asphalt sounds pretty good. Here in Canada, they can't pronounce asphalt correctly. Every one of these jokers says ash-phalt, as though there were to "h's" in the word. That goes for news readers and people with doctorates. They say other funny stuff, too.

May i have a big mug of Columbian, and a Boston Cream doughnut, please?

WTF, its snowing. Hey I got my peas in the ground and want to plant my lettuce. This cant be.

A big mugga Aztec Chocolate please.

I'm in the UK - I've seen it on sale - worth trying! I've been using Alpro almond milk, unsweetened, which has 26 calories per 200ml - one of my reasons for using it - plus liking the taste! In all honesty, there's nothing to beat real cow's milk, full cream, but calorie-wise - just too high!

I was thinking not long ago (middle of the night? what was I doing thinking about lemon curd? a2k is getting to my brain) that maybe it would take a lot to make a couple of those cakes, and maybe Mrs. Farmerman should make it from scratch. Alternately, I remember seeing either a comment or a recipe that alternated lemon creme frosting with lemon curd for the layers.

I've long read how good raw milk is (after being taught as a bacteriology major what a no no it was), but you have to have a good source and be able to get to it. Plus, isn't it illegal in some states? I don't know as I haven't followed that.

Which reminds me, I read in the past few days an article about a young guy starting a combo organic and grass fed beef business up in my old northern california neck of the woods, and he/they are doing fine with it. That was the land/ranch that my painter friend Willa Briggs used to park her truck by and pull up her art supplies and paint the cows. We had solo shows for her work, all cattle paintings.

http://www.sfgate.com/default/article/Rancher-carves-niche-with-organic-beef-4375280.php

I've taken photos of that ranch too, from the road, for my painting-trigger files. Beautiful land on each side of the road.