While almond milk is becoming more and more popular, it’s important to note that it doesn’t provide as much protein or calcium to be a completesubstitute, so make sure you receive adequate amounts from other sources.
Almond milk is a plant milk with a creamy texture and nutty taste. It contains neither cholesterol nor lactose, and is often consumed by the lactose-intolerant and others who wish to avoid dairy products, including vegans. Commercial almond milk comes in sweetened, unsweetened, plain, vanilla and chocolate flavors, and is usually enriched with vitamins. It can also be made at home using a blender, almonds and water.
The almond-milk industry is selling you a jug of filtered water clouded by a handful of ground almonds. Which leads us to the question of price and profit.
Commercial almond milk manufacturers also usually add vitamins and other nutrient fortifications, as well as thickening agents like carrageenan, a seaweed derivative commonly used as a beverage stabilizer.
Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties.
Exposure to carrageenan causes inflammation and that when we consume processed foods containing it; we ingest enough to cause inflammation in our bodies.
There are a few distinct types of carrageenan that differ in their chemical properties, but the most important distinction is between degraded carrageenan and undegraded carrageenan. From a chemical standpoint, the difference between these two types is in their molecular weight.
In fact, carrageenan’s entire history is quite fascinating because of shifting priorities in public health circles, which has placed its regulatory status in a constant state of flux for decades. Even today, health authorities are uncertain how to handle the situation.