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There are three main reasons mainstream health professionals say human beings should drink a lot of milk. The first is to get enough Vitamin D, the second is to get enough Vitamin A and the third is to get enough calcium. Interestingly enough, dairy is not really a great source of any of these nutrients, and ingesting it can come with a whole slew of issues.
What is the Matter with the Moo Juice?
When shopping for food in the grocery store, it is important to make note of certain marketing terms. One such term is “fortified.” When a food product is “fortified” with any given nutrient, the food usually does not have a lot of that thing in it to begin with. Milk is one such item. In its natural pre-pasteurized state, it contains only trace amounts of Vitamin D. A serving of whole variety has approximately 9 percent of the recommended daily amount of Vitamin A for an adult. However, the reduced fat varieties contain even less Vitamin A.
Calcium is the third matter. Most pasteurized varieties contain quite a bit of calcium. The amount is usually around 300 micrograms per cup. That is a good amount of calcium, but it comes with two problems. The first is that the body needs magnesium with the calcium to digest it, and there is not usually enough magnesium to help with that process. The second problem is that some studies have shown that this supposedly healthy liquid actually leeches calcium from the bones! That completely negates one of the main reasons for drinking it in the first place.
Finally, for those who are trying to avoid casein for various reasons, including autism related issues to simply seeing if it is one of the sources of digestive distress, the drink contains quite a bit of casein. There are generally six proteins in each variety of cow’s milk. Of those six, four are casein. That makes it terrible for a GFCF diet.
What are the Milk Alternatives?
Dairy is great for certain recipes, with cold cereals and a number of other foods. However, because of its issues, it is often better to entertain the idea of using milk alternatives. These are made out of several non-dairy foods, but the most common milk alternatives are:
Two of the better types for baking and overall natural flavor are the almond and coconut varieties. Most of these are interchangeable in every application with regular dairy. Each variety makes great ice cream and, in the case of soy, a reasonable alternative to traditional cheese. These are just a few of the ways to avoid moo juice while still enjoying the same recipes.
I wanted to share with you my review of Pamela’s Products Brownie Mix (3×100 GR). I was given a sample of this product to try out recently. This is a gluten-free, dairy-free, wheat-free brownie mix that is made in an “individual pack” so that you can get a quick chocolate fix and you don’t have to make a whole batch of brownies! All you add to the mix is 2 Tbsp each of oil and water.
These brownies can either be cooked in the microwave, a conventional oven, or even a toaster oven! I chose to make my packet in a conventional oven, as I am never sure about baking things in the microwave. I mixed up the ingredients, poured it into a large ramekin (about 5 inches round), and baked it at 350 degrees for 20 minutes.
The brownies smelled really chocolatey and they tasted fabulous! They were cake-like and moist and not overpowering in the sweetness factor either. My only regret was that I didn’t have any coconut milk ice cream to spoon on top. But, it was still a wonderful treat. And, yes, despite telling myself I would only eat half of it….I confess, I ate the whole thing! These would be great for traveling, especially since they require so few extra ingredients. Or, thinking way ahead….a stocking stuffer for the gluten-free, chocolate lover on your Christmas list?