Milk substitutes

[Guest guest]

I used " Better Than Milk " until someone pointed out that maltdextrin

is just about the same thing as corn syrup. Even if corn sugars don't

bother you--they are a high alergin. Corn and soy are also highly

geneticly engineered foods. They are finding " cross over " in the

organic corn. I don't know about soy. I guess they haven't figured

out how to keep the bees in just one field. ;-) There has been recent

controversy about some soy products--mainly highly processed ones. I

don't remember the details, but it has something to do with the oils

from the soy being removed and the body doesn't know how to process

it. We have switched from soy powder to tofu (silken) in our morning

drink. Most receipes that call for powdered milk are just trying to

get the protein in. You could leave it out or use a protein powder

that is based on the pea instead.

The almond milk receipe is the same one I use except that I soak the

nuts over night in the refrig. This activates the enzymes. Nuts

should be soaked overnight because they have a chemical in them to

prevent them from decaying in nature, this is very hard to digest.

Elaine

> In a message dated 3/12/02 6:59:00 PM Eastern Standard Time,

> scott265us@y... writes:

>

>

> > Please share your recipe for rice milk with those

> > allergic to dairy milk, thank you.

> >

>

> I don't have a recipe for rice milk, but I can recommend a soy milk

powder

> that I really like. It's called " Better Than Milk " and I like it

because I

> can make whatever amount I need at the time. I can also make it a

little

> thicker if I want a cream-like consistency. I've never been much

of a milk

> drinker, so I didn't like the idea of buying soy milk that I

probably

> wouldn't finish off quickly. I really like the soy milk that this

powder

> makes.

>

> I know it isn't rice milk, but I thought I'd throw it out there

anyway.

>

> rachel~

> The truth is incontrovertible. Malice may attack it and ignorance

may deride

> it, but in the end there it is. " Winston Churchill

>

>

>

[Guest guest]

IMO, the only healthy milk substitutes are the ones made at home. You

can make coconut milk, rice milk, or any grain or nut milk, and this

was a traditional practice.

Storebought ones are usually loaded with sugar and additives.

I personally love coconut milk, and hot rice milk with a little mellow

miso dissolved in it makes for a nice tasty treat.

-

>

>

> Has anyone fooled around with the myriad milk substitute products

> available out there? They are making fake milk out of everything now,

> many available in organic formulations. Some products I've seen

> besides the ubiquitous soy milk include milk-like substances made

> from: Rice, Almonds, Hazelnuts, and Oats among others.

>

[Guest guest]

I was just wondering if anyone had tried some of the products and

what their opinions were of them for various uses. Some of the

products have formulations that are lower in sugar and additives.

The low-sugar formulations usually taste fine to me and seem to be

better for things like moisturizing scrambled eggs.

I am aware that you can make these at home, but I don't always have

time, and dairy products in general seem to make my allergies and

arthritis worse. I would like to be able to retain some of their

abilities in the kitchen if possible.

I have noticed some " kiddie formulations " of chocolate and vanilla

soy milk that have REALLY high sugar content even more than soda pop,

ice cream or ketchup on a per-weight basis (not to mention the

obvious soy hazards). The Soy industry has lobbied successfully to

get these into schools. The school systems like them because they

don't have to be refrigerated until you're ready to serve them, so

they only have to maintain enough fridge space for the next day's

serving.

> >

> >

> > Has anyone fooled around with the myriad milk substitute products

> > available out there? They are making fake milk out of everything

now,

> > many available in organic formulations. Some products I've seen

> > besides the ubiquitous soy milk include milk-like substances made

> > from: Rice, Almonds, Hazelnuts, and Oats among others.

> >

>

[Guest guest]

On 2/9/06, ned2350 wrote:

>

>

> I was just wondering if anyone had tried some of the products and

> what their opinions were of them for various uses. Some of the

> products have formulations that are lower in sugar and additives.

>

> The low-sugar formulations usually taste fine to me and seem to be

> better for things like moisturizing scrambled eggs.

>

> I am aware that you can make these at home, but I don't always have

> time, and dairy products in general seem to make my allergies and

> arthritis worse. I would like to be able to retain some of their

> abilities in the kitchen if possible.

>

>

We use coconut milk as our milk substitute when needed. Homemade is best

(making it with dessicated coconut and water is pretty easy), as it doesn't

have the gums added, but I've used the canned ones in the past.

Steph

--

http://www.PraiseMoves.com

The Christian Alternative to Yoga

[Guest guest]

We use these all the time. My husband is violently allergic to dairy protein

(his intestines perforate) and he tried many things to put on his cereal or

cook with and settled on Rice Dream Original Enriched. I don’t consider it

much of a nutritional bonus, but it’s a liquid with less sugar than what

many people drink, a couple grams of protein, and added vitamin D etc.

I had to stop having any dairy after giving birth to his son --- well, for 3

years of nursing. I found that soy milk was a delightful replacement for my

milk & cereal habit (although I don’t do cereals any more) until my son

proved allergic to soy in my mommy-milk as well. I tried to convert to the

Rice Dream but was disappointed and just gave up the whole cereal thing (and

later Loren Cordain’s writings helped me stay that way). I didn’t bring my

son up to believe that he had to have something white (or sugary) to drink

or put on cereal so he doesn’t use much, although he loves his Rice Dream

Frozen Dessert. He’s outgrown all his food allergies (by age 10 years)

except for the dairy. I suppose he’ll keep that one.

I’ve often thought I’d grab one of the nut milks as it sounds rather

healthy, but when I look at how little protein (meaning very little nut) and

how much sugar, I put it back. I know that wonderful things could be made at

home (fermented soy milk would be great nutritionally) but I do enough Suzy

Homemakering for my preference just trying to make special foods that can’t

be found for my food-allergy family.

We learned that cooking with those sweetened milks makes unacceptably sweet

gravy, soup, whatever. We sometimes buy unsweetened soy milk and that does

well. We usually just do without any milky addition and things go just fine.

For pumpkin pie we just use extra eggs. It tastes great. Mashed potatoes or

scrambled eggs really don’t need anything. When you want milk for its glue

qualities, (or just for added nutrients), go for eggs. If it’s just for

white liquidy properties, use water with a little flour stirred in.

Wow, I never heard about those super-sugar “soy milks.” They’re likely very

little soy --- just candy mostly. We watch as brand after brand of soy

yogurt gradually disintegrates to starch pudding --- their protein levels

going way down (representing a reduction in the legume) as various starches

and gums appear in the ingredient lists.

I use the enriched soymilk for a base for my breakfast health shake. I’m

interested in avoiding the natural hormones in milk --- meant for babies not

adults --- as my daily focus is cancer research and I have enough hormone

problems of my own already (leveled out some by the soy). I’m glad to get

the cancer-fighting phytothingies of soy and don’t feel I’m running out of

any vital nutrients from the phytic acid that occurs in many foods, as I eat

well and my blood tests are good. But that’s all for another long

discussion. linda

_____

From:

[mailto: ] On Behalf Of ned2350

Sent: Thursday, February 09, 2006 1:23 PM

Subject: Re: Milk Substitutes

I was just wondering if anyone had tried some of the products and

what their opinions were of them for various uses. Some of the

products have formulations that are lower in sugar and additives.

The low-sugar formulations usually taste fine to me and seem to be

better for things like moisturizing scrambled eggs.

I am aware that you can make these at home, but I don't always have

time, and dairy products in general seem to make my allergies and

arthritis worse. I would like to be able to retain some of their

abilities in the kitchen if possible.

I have noticed some " kiddie formulations " of chocolate and vanilla

soy milk that have REALLY high sugar content even more than soda pop,

ice cream or ketchup on a per-weight basis (not to mention the

obvious soy hazards). The Soy industry has lobbied successfully to

get these into schools. The school systems like them because they

don't have to be refrigerated until you're ready to serve them, so

they only have to maintain enough fridge space for the next day's

serving.

> >

> >

> > Has anyone fooled around with the myriad milk substitute products

> > available out there? They are making fake milk out of everything

now,

> > many available in organic formulations. Some products I've seen

> > besides the ubiquitous soy milk include milk-like substances made

> > from: Rice, Almonds, Hazelnuts, and Oats among others.

> >

>

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[Guest guest]

What's funny is that I've heard ultra-pasteurized milk doesn't need to

be refrigerated until it's opened, either. I've heard that they

refrigerate it in stores today just because consumers would freak out

at the thought of not having it cold.

-Colin

> I have noticed some " kiddie formulations " of chocolate and vanilla

> soy milk that have REALLY high sugar content even more than soda pop,

> ice cream or ketchup on a per-weight basis (not to mention the

> obvious soy hazards). The Soy industry has lobbied successfully to

> get these into schools. The school systems like them because they

> don't have to be refrigerated until you're ready to serve them, so

> they only have to maintain enough fridge space for the next day's

> serving.

>

[Guest guest]

Thanks for the input. I've found that rice milk seems to behave

closest to milk in cereal, and the unflavored, low-sugar almond milk

seems to give scrambled eggs a good consistency. There are " light "

versions of some of the products now with less sugar and " organic "

versions as well.

I was using 8th Continent light vanilla soy milk for cereal, but I'm

trying to steer away from soy. I need at least 20-30 grams of fiber

per day in my diet and I find it hard to maintain this without eating

some kind of bran or whole grain cereal. I get a lot from using flax

meal in things, but every once in a while I still need a bowl of

Kashi or raisin bran.

Too much dairy causes my allergies to be more pronounced, which in

turn causes my allergy-induced asthma to be more frequent among other

issues. I use hard cheeses occasionally, and goat and sheep milk

cheeses which seem to be a little better. In general, though, I'm

avoiding using liquid cow's milk.

N.

>

> We use these all the time. My husband is violently allergic to

dairy protein

> (his intestines perforate) and he tried many things to put on his

cereal or

> cook with and settled on Rice Dream Original Enriched. I don't

consider it

> much of a nutritional bonus, but it's a liquid with less sugar than

what

> many people drink, a couple grams of protein, and added vitamin D

etc.

>

>

>

> I had to stop having any dairy after giving birth to his son ---

well, for 3

> years of nursing. I found that soy milk was a delightful

replacement for my

> milk & cereal habit (although I don't do cereals any more) until my

son

> proved allergic to soy in my mommy-milk as well. I tried to convert

to the

> Rice Dream but was disappointed and just gave up the whole cereal

thing (and

> later Loren Cordain's writings helped me stay that way). I didn't

bring my

> son up to believe that he had to have something white (or sugary)

to drink

> or put on cereal so he doesn't use much, although he loves his Rice

Dream

> Frozen Dessert. He's outgrown all his food allergies (by age 10

years)

> except for the dairy. I suppose he'll keep that one.

>

>

>

> I've often thought I'd grab one of the nut milks as it sounds rather

> healthy, but when I look at how little protein (meaning very little

nut) and

> how much sugar, I put it back. I know that wonderful things could

be made at

> home (fermented soy milk would be great nutritionally) but I do

enough Suzy

> Homemakering for my preference just trying to make special foods

that can't

> be found for my food-allergy family.

>

>

>

> We learned that cooking with those sweetened milks makes

unacceptably sweet

> gravy, soup, whatever. We sometimes buy unsweetened soy milk and

that does

> well. We usually just do without any milky addition and things go

just fine.

> For pumpkin pie we just use extra eggs. It tastes great. Mashed

potatoes or

> scrambled eggs really don't need anything. When you want milk for

its glue

> qualities, (or just for added nutrients), go for eggs. If it's just

for

> white liquidy properties, use water with a little flour stirred in.

>

>

>

> Wow, I never heard about those super-sugar " soy milks. " They're

likely very

> little soy --- just candy mostly. We watch as brand after brand of

soy

> yogurt gradually disintegrates to starch pudding --- their protein

levels

> going way down (representing a reduction in the legume) as various

starches

> and gums appear in the ingredient lists.

>

>

>

> I use the enriched soymilk for a base for my breakfast health

shake. I'm

> interested in avoiding the natural hormones in milk --- meant for

babies not

> adults --- as my daily focus is cancer research and I have enough

hormone

> problems of my own already (leveled out some by the soy). I'm glad

to get

> the cancer-fighting phytothingies of soy and don't feel I'm running

out of

> any vital nutrients from the phytic acid that occurs in many foods,

as I eat

> well and my blood tests are good. But that's all for another long

> discussion. linda

>

[Guest guest]

What are they using for " ultra-pasteurization " ? The only thing I can

think of that would enable you to keep milk out of the refrigerator

(without cooking it and irreversably changing it's texture and

composition) would be irradiation. That makes any food completely

sterile so it keeps indefinitely until exposed to an innoculant.

>

> > I have noticed some " kiddie formulations " of chocolate and

vanilla

> > soy milk that have REALLY high sugar content even more than soda

pop,

> > ice cream or ketchup on a per-weight basis (not to mention the

> > obvious soy hazards). The Soy industry has lobbied successfully

to

> > get these into schools. The school systems like them because

they

> > don't have to be refrigerated until you're ready to serve them,

so

> > they only have to maintain enough fridge space for the next day's

> > serving.

> >

>

[Guest guest]

naw, just extra high boiling..no radiation (as yet)

Re: Milk Substitutes

What are they using for " ultra-pasteurization " ? The only thing I can

think of that would enable you to keep milk out of the refrigerator

(without cooking it and irreversably changing it's texture and

composition) would be irradiation. That makes any food completely

sterile so it keeps indefinitely until exposed to an innoculant.

>

> > I have noticed some " kiddie formulations " of chocolate and

vanilla

> > soy milk that have REALLY high sugar content even more than soda

pop,

> > ice cream or ketchup on a per-weight basis (not to mention the

> > obvious soy hazards). The Soy industry has lobbied successfully

to

> > get these into schools. The school systems like them because

they

> > don't have to be refrigerated until you're ready to serve them,

so

> > they only have to maintain enough fridge space for the next day's

> > serving.

> >

>

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[Guest guest]

Oh I don’t think it’s bad to have some cereal. I have some grains and othe

people likely do fine with more. I have mild arthritis and I find that a

low-grain diet does me well, although a no-grain diet doesn’t seem any

better. In the morning I put broccoli, carrots, cabbage, walnuts, carob

powder (fiber too), cranberries, and a bunch of other stuff in my shake. I

suppse that doesn’t give my teeth the chewing benefit but it gets me a good

way into my fiber for the day anyway. My husband needs a ton of fiber as

he’s lost several pieces of small intestine due to accidental dairy

exposures. The fiber helps slow things down in there for him so he can

absorb some nutirents. He gets the best benefit from a good scoop of

psyllium husks in his morning shake.

The milk protein is partially pre-digested by the fungi in cheese and it

should be less of a problem for your asthma, as you find. I do some cheese

too.

_____

From:

[mailto: ] On Behalf Of ned2350

Sent: Friday, February 10, 2006 9:55 AM

Subject: Re: Milk Substitutes

Thanks for the input. I've found that rice milk seems to behave

closest to milk in cereal, and the unflavored, low-sugar almond milk

seems to give scrambled eggs a good consistency. There are " light "

versions of some of the products now with less sugar and " organic "

versions as well.

I was using 8th Continent light vanilla soy milk for cereal, but I'm

trying to steer away from soy. I need at least 20-30 grams of fiber

per day in my diet and I find it hard to maintain this without eating

some kind of bran or whole grain cereal. I get a lot from using flax

meal in things, but every once in a while I still need a bowl of

Kashi or raisin bran.

Too much dairy causes my allergies to be more pronounced, which in

turn causes my allergy-induced asthma to be more frequent among other

issues. I use hard cheeses occasionally, and goat and sheep milk

cheeses which seem to be a little better. In general, though, I'm

avoiding using liquid cow's milk.

N.

_____

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[Guest guest]

I bought some of that milk stuff in the juice box thingies to have for when

my son has friends over since we don’t keep milk in the house. I had it in

the pantry for about 4 weeks and gave it to a kid and it was really spoiled.

_____

From:

[mailto: ] On Behalf Of ned2350

Sent: Friday, February 10, 2006 10:02 AM

Subject: Re: Milk Substitutes

What are they using for " ultra-pasteurization " ? The only thing I can

think of that would enable you to keep milk out of the refrigerator

(without cooking it and irreversably changing it's texture and

composition) would be irradiation. That makes any food completely

sterile so it keeps indefinitely until exposed to an innoculant.

>

> > I have noticed some " kiddie formulations " of chocolate and

vanilla

> > soy milk that have REALLY high sugar content even more than soda

pop,

> > ice cream or ketchup on a per-weight basis (not to mention the

> > obvious soy hazards). The Soy industry has lobbied successfully

to

> > get these into schools. The school systems like them because

they

> > don't have to be refrigerated until you're ready to serve them,

so

> > they only have to maintain enough fridge space for the next day's

> > serving.

> >

>

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[Guest guest]

,

How are you making these " shakes " ? I have a blender that is really

powerful, and I use it to make smoothies/shakes with coconut milk and

coconut oil and fruit. Are you using a powerful blender or a juicer or

what? And, what are the things you put in your " shakes " . I am very

interested to continue making one for the morning myself. Just want to make

it healthier if I can.

Thanks,

Dean

----------------------------------------------------------------------------

----

In the morning I put broccoli, carrots, cabbage, walnuts, carob

powder (fiber too), cranberries, and a bunch of other stuff in my shake. I

suppse that doesn't give my teeth the chewing benefit but it gets me a good

way into my fiber for the day anyway. My husband needs a ton of fiber as

he's lost several pieces of small intestine due to accidental dairy

exposures. The fiber helps slow things down in there for him so he can

absorb some nutirents. He gets the best benefit from a good scoop of

psyllium husks in his morning shake.

[Guest guest]

Dean, I don’t think I’m the person you should ask about my “shakes,” as I’m

not a WAP’er. I’m just here to learn, at the urging of an online friend. I

write and consult in nutrition but my specialty is nursing mothers and

babies. I guess I go pretty WAPpy there although there are some certain

differences, and I also deal a lot with vegans, although I have not

ambitions of becoming one.

I’m glad to hear about the coconut milk option. I’ll do some looking into

that. My husband is missing 1/3rd of his small intestine and thus can only

tolerate a very small amount of fat each day, so I get into that mindset

with shopping and planning, and I have so many various nutrients that I want

in my diet that I don’t have the caloric room for a whole lot of fat.

I use just the better of the run-of-the-mill blenders. If I put in just a

little stuff and some ice cubes, it will go around for half an hour without

crushing the ice. But, the big amount grinds up quickly -- works very well

with a minimum of coaxing.

Anyway, with all that said, here’s what I have for breakfast:

THIS IS A DOUBLE-SHAKE --- I FREEZE HALF FOR THE NEXT DAY:

12 oz Soy Dream Enriched

6 baby carrots

2 cups of shredded cabbage – for intestine repair and great prebiotics and

more

4 spears of broccoli

frozen cranberries and or blueberries and or cherries – between ¼ and ½ cup

½ banana

10 ice cubes

14 walnut halves – for those omegas

2 brazil nuts – this gives 2 times the RDA for selenium per nut if I recall

Teaspoon cinnamon – anitoxidant and sugar-leveling

Dash nutmeg

1 tsp Spirulina Pacifica Crystal Flakes -- this brand gives the most green

for the money

1 scoop Spiru-Teen soyprotein/vitamin powder

2 tsp rapidura sugar – if cranberries, may not need depending on the fruit–

this is the closest to molasses that still tastes good – the most iron,

calcium & vits

¼ cup Organic Carob Powder – Cocoa powder is great too -- remember the

Nestle’ boycott

_____

From:

[mailto: ] On Behalf Of Dean

Sent: Friday, February 10, 2006 2:05 PM

Subject: RE: Re: Milk Substitutes

,

How are you making these " shakes " ? I have a blender that is really

powerful, and I use it to make smoothies/shakes with coconut milk and

coconut oil and fruit. Are you using a powerful blender or a juicer or

what? And, what are the things you put in your " shakes " . I am very

interested to continue making one for the morning myself. Just want to make

it healthier if I can.

Thanks,

Dean

----------------------------------------------------------------------------

----

In the morning I put broccoli, carrots, cabbage, walnuts, carob

powder (fiber too), cranberries, and a bunch of other stuff in my shake. I

suppse that doesn't give my teeth the chewing benefit but it gets me a good

way into my fiber for the day anyway. My husband needs a ton of fiber as

he's lost several pieces of small intestine due to accidental dairy

exposures. The fiber helps slow things down in there for him so he can

absorb some nutirents. He gets the best benefit from a good scoop of

psyllium husks in his morning shake.

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[Guest guest]

,

HOW do you get ALL of this into your blender at once?!

I couldn't get half of it in mine.

It sounds like you don't have to powerful of a blender if it never crushes

the ice. Mine will liquefy it. It is an Osterizer (the 500 watt model that

just has a single switch - up is on, down is pulse). It was under $50, but

is VERY powerful, and quite loud... but it makes great smoothies! But, it

will only hold 40oz (5 cups). Yours must hold 20 cups!

Do the veggies liquefy? How do all these veggies taste with just a little

bit of blueberries or cherries and a banana? I will certainly have to try

it, but have been discouraged from using veggies in my blender, and was told

I " needed " a juicer instead!

Dean

_____

Anyway, with all that said, here’s what I have for breakfast:

THIS IS A DOUBLE-SHAKE --- I FREEZE HALF FOR THE NEXT DAY:

12 oz Soy Dream Enriched

6 baby carrots

2 cups of shredded cabbage – for intestine repair and great prebiotics and

more

4 spears of broccoli

frozen cranberries and or blueberries and or cherries – between ¼ and ½ cup

½ banana

10 ice cubes

14 walnut halves – for those omegas

2 brazil nuts – this gives 2 times the RDA for selenium per nut if I recall

Teaspoon cinnamon – anitoxidant and sugar-leveling

Dash nutmeg

1 tsp Spirulina Pacifica Crystal Flakes -- this brand gives the most green

for the money

1 scoop Spiru-Teen soyprotein/vitamin powder

2 tsp rapidura sugar – if cranberries, may not need depending on the fruit–

this is the closest to molasses that still tastes good – the most iron,

calcium & vits

¼ cup Organic Carob Powder – Cocoa powder is great too -- remember the

Nestle’ boycott

[Guest guest]

It’s a Waring – 52 ounce – remember that’s two days’ worth so you could do

half of it. I would not want a juicer. I want the fiber. That’s the whole

point (well, half of it). It all grinds up nicely and I like it with tiny

little chews in it but can make it creamier. It tastes absolutely wonderful.

linda

_____

From:

[mailto: ] On Behalf Of Dean

Sent: Tuesday, February 14, 2006 9:06 PM

Subject: RE: Re: Milk Substitutes

,

HOW do you get ALL of this into your blender at once?!

I couldn't get half of it in mine.

It sounds like you don't have to powerful of a blender if it never crushes

the ice. Mine will liquefy it. It is an Osterizer (the 500 watt model that

just has a single switch - up is on, down is pulse). It was under $50, but

is VERY powerful, and quite loud... but it makes great smoothies! But, it

will only hold 40oz (5 cups). Yours must hold 20 cups!

Do the veggies liquefy? How do all these veggies taste with just a little

bit of blueberries or cherries and a banana? I will certainly have to try

it, but have been discouraged from using veggies in my blender, and was told

I " needed " a juicer instead!

Dean

_____

Anyway, with all that said, here’s what I have for breakfast:

THIS IS A DOUBLE-SHAKE --- I FREEZE HALF FOR THE NEXT DAY:

12 oz Soy Dream Enriched

6 baby carrots

2 cups of shredded cabbage – for intestine repair and great prebiotics and

more

4 spears of broccoli

frozen cranberries and or blueberries and or cherries – between ¼ and ½ cup

½ banana

10 ice cubes

14 walnut halves – for those omegas

2 brazil nuts – this gives 2 times the RDA for selenium per nut if I recall

Teaspoon cinnamon – anitoxidant and sugar-leveling

Dash nutmeg

1 tsp Spirulina Pacifica Crystal Flakes -- this brand gives the most green

for the money

1 scoop Spiru-Teen soyprotein/vitamin powder

2 tsp rapidura sugar – if cranberries, may not need depending on the fruit–

this is the closest to molasses that still tastes good – the most iron,

calcium & vits

¼ cup Organic Carob Powder – Cocoa powder is great too -- remember the

Nestle’ boycott

[Guest guest]

Well... following your suggestions, I made a smoothie/shake out of the

following:

6 ice cubes

2 raw egg yolks

1/4 cup coconut milk

1 tbsp coconut oil

1/4 cup shredded rainbow chard

1/4 cup shredded chinese napa cabbage

4 broccoli crowns

4 baby carrots

1 peach

1/2 cup frozen blueberries

1/4 cup pineapple chunks (with juice)

6 walnut halves

3 brazil nuts

1/2 tsp raw honey

1/2 tsp maple syrup

1 tbsp cinnamon

2 tsp nutmeg

My 40oz 500-watt Osterizer turned this into a very smooth shake.

It, surprisingly tastes pretty good! I can tweak it, I suppose.

BTW... what is " Spirulina Pacifica Crystal Flakes " and what does carob

powder add to this?

Dean

_____

It's a Waring - 52 ounce - remember that's two days' worth so you could do

half of it. I would not want a juicer. I want the fiber. That's the whole

point (well, half of it). It all grinds up nicely and I like it with tiny

little chews in it but can make it creamier. It tastes absolutely wonderful.

linda

[Guest guest]

Cool, sounds wonderful. What an easy way to get those veggies, huh. The

spriulina is like blue-green algea. It’s very nutritious (although I’m using

a small amount, due to flavor and cost) and it especially provides some

detoxifying. It’s like chlorella.

I eat cooked eggs but years ago when that drink with orange juice and raw

egg used to be popular (forget what it was called) it would always make me

sick to my stomach. Other attempts at raw egg have done the same. I don’t

know why.

I see your tad of honey. Did you know that besides its other

immune-assisting qualities, honey is an excellent pre-biotic? The honey

would always freeze-up in my shakes so I gave it up.

As for the carob, I used to use cocoa powder as it appeased my chocolate

cravings without having to eat a sugar candy and kept me addicted to my

morning health-shake. I also loved the nutrition of chocolate as it’s high

in iron, magnesium, and other stuff and it has powerful anti-oxidants and

fiber too. I cut-out caffeine (chocolate being my only source) when I

developed rebound headache syndrome a while back. I found that eliminating

it also helped my stomach. So, the carob is the consolation prize. Like

chocolate, it’s a legume with nutrition of it’s own, including calcium. It

has over 3 grams of fiber per tablespoon, and I told you the wrong amount of

what I’m using. I used to use ¼ cup cocoa powder in my two-day shake. Now

it’s 1/8th cup = 2 tbsp carob powder. It’s flavor is stronger or just less

desirable to me and it has double the fiber anyway.

Menopause led to migraines led to aspirin/motrin-induced ulcer led to lots

of drugs led to reading about cabbage cure for ulcer leading to great

reduction in the needed drugs and final recovery through living on lots of

cabbage. There’s some special component in it, more in the green than the

pretty purple, but I don’t remember it’s name. Happy smoothying. linda

_____

From:

[mailto: ] On Behalf Of Dean

Sent: Wednesday, February 15, 2006 7:55 PM

Subject: RE: Re: Milk Substitutes

Well... following your suggestions, I made a smoothie/shake out of the

following:

6 ice cubes

2 raw egg yolks

1/4 cup coconut milk

1 tbsp coconut oil

1/4 cup shredded rainbow chard

1/4 cup shredded chinese napa cabbage

4 broccoli crowns

4 baby carrots

1 peach

1/2 cup frozen blueberries

1/4 cup pineapple chunks (with juice)

6 walnut halves

3 brazil nuts

1/2 tsp raw honey

1/2 tsp maple syrup

1 tbsp cinnamon

2 tsp nutmeg

My 40oz 500-watt Osterizer turned this into a very smooth shake.

It, surprisingly tastes pretty good! I can tweak it, I suppose.

BTW... what is " Spirulina Pacifica Crystal Flakes " and what does carob

powder add to this?

Dean

_____

It's a Waring - 52 ounce - remember that's two days' worth so you could do

half of it. I would not want a juicer. I want the fiber. That's the whole

point (well, half of it). It all grinds up nicely and I like it with tiny

little chews in it but can make it creamier. It tastes absolutely wonderful.

linda

_____

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[Guest guest]

Dean-

>1/4 cup shredded rainbow chard

Eating vegetables like this raw isn't such a good idea because of

their oxalate content, though in the case of chard specifically, I've

read that even cooking doesn't reduce it all that much.

-

[Guest guest]

So is the idea that ancient’s didn’t eat raw leafy greens?

Dean-

>1/4 cup shredded rainbow chard

Eating vegetables like this raw isn't such a good idea because of

their oxalate content, though in the case of chard specifically, I've

read that even cooking doesn't reduce it all that much.

-

_____

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[Guest guest]

So, I don't seem to know my cabbage from my kale from my chard (below).

I do see descriptions that there's soluble and insoluble oxalates. Soluble

leach out with cooking (so when we cook it in our stew or lasagna, we're

still eating the oxalates) and insoluble do not cook/leach out, but are also

not very bioavailable.

I see that chard is very high, but cabbage is very low. I was concerned when

you said not too much chard, as I do a lot of raw cabbage (so does my

bunny). It began as a successful ulcer treatment and then I always preferred

how I felt with it as opposed to dropping it from diet. I pasted some thigns

from various sites. Here's the best chart I could find giving levels in

foods: http://www.litholink.com/patientsDietInfo.htm

HIGH oxalates: Dark green vegetables, such as spinach.

Rhubarb.

Chocolate.

Tea and cola.

Wheat bran.

Nuts.

Cranberries.

Beans.

Coffee Pecans, Cocoa , Pepper peanuts, chard

>--- Eating vegetables like this raw isn't such a good idea because of

their oxalate content, though in the case of chard specifically, I've

read that even cooking doesn't reduce it all that much.

________________________________________

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[Guest guest]

I know... was just testing my blender to see what it would do. You are

correct. That was not the best choice of veggies to use, but it is what I

happened to have on hand at the time to test to see if it would become

smooth. But, thanks for the reminder to not overeat (or eat raw) these

foods.

Dean

-------------------------------------------------------------------

--- Eating vegetables like this raw isn't such a good idea because of

their oxalate content, though in the case of chard specifically, I've

read that even cooking doesn't reduce it all that much.

[Guest guest]

Almond and rice milk are both no-no's on this program. See the following list

of foods not allowed on this diet:

http://www.healingnaturallybybee.com/articles/foods50.php

Both " milks " contain sugars, which must be limited in order to heal candida

overgrowth. Also, all nuts need to be properly prepared (soaked) and not

irradiated in order to be safely consumed, and almond milk will most likely not

be prepared in this way.

Please do take a moment to read the articles sent to you when you joined, as

these questions are answered there for you. I know they are quite long, but

that's only because they contain a lot of important and useful information

Best,

andra, Group Moderator

>

> Is it okay to drink almond or rice milk?

>

> Thanks,

>

>

[Guest guest]

Sunira,

was okay with soy so we use Silk for cereal but it doesn't work well in

cooking so we use something like Mocha Mix Non dairy creamer or any other

non dairy creamer to cook with.

Best,

Marcia