DIY Coconut Milk

Milk that makes your body love you back!

I was raised a dairy queen.

I loved my milk, whole, half & half and cream.
I loved ice cream, gelato, butter and real whipped cream.
“No fat” or “low fat” were never options.
Until the birth of my first child whose dairy sensitivity provoked my break-up with dairy.
I learned to love goats milk until the nut milk fad hit the scene. Later I added coconut milk.

Several years ago,  uncomfortable, itchy spots were popping up near my mouth and on my head and back after having my morning coffee.   Eventually, I made the connection to the nut milks I used as creamers.   I tested my theory and it was indeed the nut milks.
After reading about the added ingredients in processed milks,  I discovered the ratio of nuts to water was ridiculously low and the added ingredients were not easily digestible.

Let’s take a look at three common added ingredients:

Carrageenan: a seaweed based additive known to induce colitis in lab rats, inflammatory to the digestive system.  *This is also used as a binding additive in organic, nitrite free deli slices.  Whole Foods 365  uses potato starch instead which is the better option.

Vitamin D: the vitamin D in processed nut milks and many other food items is D2 which is a synthetic version and is not easily absorbed. D3 is the vitamin recognized by the body and found in natural milks. Naturally occurring D3 foods have other cofactors for absorption. The synthetic D2 has none.

Guar gum: fiber from the seed of the guar plant used as a stabilizer and binding agent. It expands the intestine which is a nice way to say it causes bloating which is inflammation. It also interferes with blood glucose levels. I’ve noticed recently that every container of coconut products contains guar gum. It’s not necessarily toxic but do you really want it interfering with your natural digestive process? I don’t.

This is not intended to be an exhaustive list of additives but you can see why I opted to make my own milks. I have no symptoms from my homemade milk, the taste and quality is far superior and coconut has numerous health benefits.

Ten relevant health benefits:

  • Improves immune function
  • Improves digestion, absorption of nutrients and bowel function
  • Improves insulin secretion and utilization of blood glucose
  • Improves calcium and magnesium absorption
  • Protective against osteoporosis
  • Supports thyroid function
  • Antioxidant: unlike other oils, coconut oil doe not deplete the body’s antioxidant reserve
  • Supports health skin and the natural chemical balance of the skin
  • Helps prevent periodontal disease and tooth decay
  • Heart healthy, improves cholesterol ratio

Recipe

*I double this recipe.

1 generous cup non sweetened coconut flakes

Pinch of pink Himalayan salt

2 Organic, pitted dates (or to desired sweetness)

2 cups of water just before boiling point

Place all ingredients in blender on high for several minutes.

Strain through a nut milk bag.

Fresh refrigerated for about 5 days.

p.s. Research about additives for your interest.

http://ajcn.nutrition.org/content/84/4/694.full
https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/

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CONTACT DANA FROST • MASTER LIFE COACH
847.691.0973 • dana@danafrost.com