QUESTIONS: What of the SILK And DREAM Milks?

[TREESE]

ALTERNATIVE MILKS: I have been scouring the Store Shelves doing Label comparisons on all the kinds of alternative Milks for us with CC. There are sweetened or unsweetened, Fortified, Organic, boxed or refrigerated, and the sources are almond, soy, rice, coconut and hemp. Ok...

Of those, there are further Choices between Brands. The most popular Brands seem to be those that have either the words, SILK or DREAM after the Name. Ex: Rice DREAM or Soy SILK.

Are their Ingredients better than the lesser well-known Brands? Are they Safer for us with CC?

And, are there any advantages to boxed over refrigerated other than they are easier to store when boxed?

Are they sweetened with a good source of sugar or an unsafe sugar? What IS the Best source of Sugar if we use it?

Replies Welcome, Thank You!
TREESE

[tex]

Maybe someone has done a detailed study of these options, but unfortunately I haven't studied them in detail. The main thing to look out for is soy, of course (if you are sensitive to soy). And along with soy, many of us cannot tolerate legumes, which rules out guar gum, gellan gum, and locust bean gum for some of us. In addition to the gums derived from legumes, xanthan gum (derived from the byproduct of a bacterial fermentation process that uses corn sugar as a feed stock) causes problems for many of us.

Many people avoid carrageenan, but research suggests that the form of carrageenan used in most food products is not the harmful version cussed and discussed in so many online discussions and blogs.

I would guess (and this is just a guess) that the refrigerated products would be more likely to have fewer preservatives than the aseptically-packaged products.

I find the unsweetened (labeled as "Original") version of Silk Almond Milk, for example, to be pretty much unpalatable. The "Vanilla" version has a great flavor, by comparison.

Cane sugar is the preferred choice when sugar is added. Most of us react to artificial sweeteners.

That's my 2 cents worth.

Tex

[TREESE]

TEX - Do you use the Silk: Pure Almond UNSWEETENED VANILLA or Silk Pure Almond VANILLA? They have Both available in my Stores, besides the Original Unsweetened.

I know you Don't use the Silk - Pure Almond Unsweetened "Original" Almond Milk.

So many variables!! But learning by trial and error can really get expensive, so I appreciate your helping me Zero In on the Specifics.

I have tried the unsweetened (Not Vanilla) "Original" and found it horrible, also! Yuk! A friend had bought some for me, so I gave it a go. Not Good! I drank it so not to waste it, but I won't do That again!

Thanks,
TREESE

[tex]

I've never encountered the Unsweetened Vanilla, but I would guess that it's probably somewhere in between on flavor — probably better than the Original version, but not as tasty as the regular (sweetened) Vanilla version. When using almond milk on Corn Chex, for example, I find that it's just right (adequately sweet, without overdoing it) without the need to add any sugar. If I use the original version though, I have to add sugar to make the Corn Chex palatable.

But note that I am not sensitive to soy, so I can ignore all the gum-based ingredients on the label. Of course they might not be a problem for you, either.

Tex

[bevfromwa]

Hi Treese, welcome to the support group!

I don't know how much flavor, sweetening, etc. you want, but after trying rice milk (yuck), almond milk, ok but a lot of junk in it, then tried making my own almond milk, good but a pain in the whatnot, coconut milk, ok, good for travel in aseptic boxes, tried making my own, disaster, hemp, excellent but very expensive--so now I've settled on making my own hemp milk.

It's very easy--get a package of hemp hearts at Costco, put 3 C of cold water in a blender, add 1/4 C of hemp, blend about 3 minutes, then repeat to get enough to last you a while. If you need flavor, etc. you can add it. I use it to drink, put on cereal, make sauces, gravy, pancakes, etc. Works for everything. You can use up to 1/2 C for each 3 cups of water, but I find that 1/4 C is fine.

I've been reading your other thread, I still am humbled by all the wonderful support and advice the group gives to everyone. I didn't see if anyone addressed your question about recipes. We have a wonderful "kitchen"--Dee's Kitchen, with tons of recipes for almost any conceivable sensitivity. Just scroll down until you see Dee's Kitchen. You asked about bread. I like to make my own so I can control ingredients. You really don't need a bread machine, that could limit the recipes and ingredients you use. I have a Kitchen Aid stand mixer and make all my own bread. I usually double a recipe to get 2 loaves, then slice and freeze. Here is my "go to" recipe for bread Dee gave me. Anything you feel makes you react you can usually find substitutes for. Try Google "substitute for _____" and you'll find almost anything. I used millet flour in place of garbanzo flour last time, very good. also, check your library for cookbooks. I check out lots of books and just flop a page with a recipe that sounds interesting onto my printer and copy it and put it I a notebook. You'll find lots of gluten free, dairy free, etc. books. There are also a lot of blogs on line with lots of info.

Good Soft Sandwich Bread Recipe:
1 -1/8 cup Garbanzo Bean flour (Bob's Red Mill brand, if you have access to it) or you can use Sorghum or Amarath flour
1 cup cornstarch
1 cup + 1 Tbsp tapioca starch flour
3 1/2 tsp xanthan gum
1 1/2 tsp salt
3 Tbsp brown sugar
1/4 tsp cream of tartar
3 eggs, lightly beaten (let the eggs sit at room temp for a while)
1 -1/8 cup warm water (temp of water between 100-110 degrees)
3 Tbsp vegetable oil
2 1/4 tsp active dry yeast (1 package Red Star)

Preheat oven to 375 degrees F.
Combine all of the dry ingredients, including yeast, in a medium size mixing bowl.
Mix thoroughly on medium or low setting.
Combine lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are blended.
Pour wet ingredients into the dry ingredients and combine with stand mixer on medium speed (Use paddle) for 2 minutes.
Transfer into a 9 x 5-inch lightly greased loaf pan or to a muffin pan for rolls.
Cover with plastic wrap, and let rise until at least double size (approximately 45 to 60 minutes).
Remove plastic wrap and place pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon (15-20 minutes for the rolls).
Turn the loaf or rolls out onto a wire rack and allow to cool.

Feel free to ask any questions you might have.

Best,
Beverly

[TREESE]

TEX, you are a Gem, Thank You!!

When I get the Tests set-up, I'm sure I'll find out more about whether or not Soy is an issue, so I'll know which Milk Alternative will be most suitable. The one you suggest really does sound good for my Cereal!

I should hear sometime tomorrow whether I can use a family member's Jersey address for the mailing of the Kit purposes, so I can get started... fingers-crossed!!

There are no words for the patience you have shown me and for the time you have given me, and Everyone here, who are in such need of experienced assistance. A Heartfelt Thank You, Tex!

PS I wanted to, but I just seem not to be able to focus on reading the PDF of the Book you sent me. My mind is too edgy, I guess. But the Book itself is due to arrive tomorrow, thank Heavens!! I will devour it!

Have a splendid evening!
TREESE

[TREESE]

Hello, Beverly! Wow, thanks for such a detailed and complete reply to my questions! Did you have to search around to find this Bread Recipe, so it would work for your own particular food sensitivities? And you were able to find substitutes to whatever ingredients might be problematic? That's Great! Very encouraging! Soon as I find out what my food sensitivities are, I'll adjust whatever I need to of the ingredients and give it a go!

Books sound like a good idea, too. And, I'll look for Dee's Kitchen on this Forum tonight!

I feel like I am being somehow healed through all this good guidance and the camaraderie I have been getting! I know my gut still needs care, but my spirit is definitely uplifted again! Thank You, Beverly, for your time and care!

Peace,
TREESE

[bevfromwa]

Treese, Dee used to respond to individual requests, I don't see much activity on her kitchen these days, but when I told her my Enterolab results she gave me this recipe. It was probably 2010.

I guess I don't feel like the lone ranger when I try Google and it autocompletes what I start asking. I've made a list of a lot of ingredients and possible substitutes. I was getting too many random pieces of paper, so got a large 3 ring binder and some separators, and now have everything categorized--Bread, Pie, Cookies, Main Dishes, etc. On the divider pages I list frequently used ingredients and what possible substitutions there might be--otherwise I find that I'm spending too much time on Google.

good luck,
Beverly

[Rosie]

I have often wondered just how much actual nuts are in these drinks. I have always thought that they tasted "thin". I was real excited once when I found an almond milk coffee creamer that didn't have any of my no-nos. When I tried it, it barely colored the coffee and tasted waaay too sweet. Now I see this article on a class action law suit against Almond Breeze claiming deceptive adverizing because it is only 2% almonds. For comparison, the standard "do it yourself" recipes on the internet use 1 cup of almonds to make 4 cups of almond milk, so 25% almonds.

http://time.com/3967752/almond-milk-lawsuit/

I have resigned myself to the extra effort to make my own almond milk and a more concentrated coffee creamer. It is a lot of work to blanch the almonds and pop off the skins one at a time, and then strain through two meshes, but boy does it taste good. It's so much work that I make a special production of each cup of coffee, making a primo cup of concentrated coffee with my AeroPress Coffee and Espresso Maker, adding organic hazelnut and chocolate extracts along with my almond milk creamer, and then frothing it with my hand-held frother. Then I slowly sip it with my morning newspaper. Ahaaaaaa

Rosie

[tex]

because it is only 2% almonds

I reckon that's why some of us who react to almonds don't react to almond milk (because there are not enough almonds in it to matter. )

And that's why they have to add so many gum ingredients, otherwise it would have the consistency of water.

Thanks,
Tex

[Hopeful]

Ah, but then there's also cashew milk - delicious and doesn't need to be strained.

I'm still following the basic diet pretty strictly but hope to get the testing done soon to pinpoint the exact culprits. But if/when I find out that cashews are ok with me, I will start making this milk again. Smooth, naturally thick, and delicious.

In a good high speed blender (I have a Vitamix), mix 3 cups water with 1 cup raw cashews. You might also like to add a little sweetener, vanilla, or coconut oil - but not necessary. Blend on high for 2 - 3 minutes until totally smooth. No straining necessary. I don't eat cereal so only use this in coffee/tea (whitens it up nicely) so I have a hard time using up the quart before it "goes off" a bit. I usually halve the ingredients to make less.

Meanwhile, I'm using the Califia Almond creamer. I sure wish they didn't sweeten it - way too sweet. And the thickening agents are also questionable. Sigh...
Chris

[Rosie]

Chris, that cashew nut milk sounds like my kind of recipe..... simple and fast. The almond milk is just so much work that I keep putting off making it. I'll give your recipe a try and see if I like it.

Thanks!

Rosie

[tex]

Thanks Chris,

That also sounds like an easy way to make cashew butter (just leave out the water). If cashews are like most nuts, the oil will tend to separate out on top after a container sits for a while. Separation can be prevented by adding a little palm oil to the mix during blending.

Tex

[maestraz]

Treese,
Personally, I am not a fan of either Silk Almond or Almond Breeze milks. I find them a little too thick.
I like Trader Joe's, and also Full Circle Organic original unsweetened. But I have just gotten a brand called Califia to try. Whole Foods 365 almond milk is okay too.
Vanilla Almond milks are WAY too sweet for me.

I found going dairy-free to be much harder than going gluten-free. I also avoid soy to the greatest degree possible, but it is insidious. For example, if you eat canned tuna fish, look at the ingredients in tuna "in water." It will almost always contain vegetable broth, which almost always contains soy. My go-to is Chicken of the Sea Premium Select. No broth.

[TREESE]

Just getting home from a few days away, All. I brought all my own food from home, rather than relying on Restaurants to provide what I'm presently eating at this early stage of my healing. It worked out well!

On the Milk Trail... guess I'm pretty much ok with even a rather bland taste, if it's just for use in my Cold Breakfast Cereal, as long as it has a decent amount of Calcium in it and my stomach likes it, digestion-wize. BUT...if I can EVER drink Coffee again, I would want a nice Creamy Tasting nut-milk that my stomach would enjoy as much as my taste buds.

So...without having to make my own, what have any of you tried that fits the bill?

While I was away, a Shop Rite Store had a product called, So Delicious French Vanilla Creamer that said Lactose AND Casein Free on the Label. I didn't buy it, but wow, was I curious! Anyone ever try it?! Here's the scoop...see what you think about the Ingredients: (TREESE)

Ingredients: ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), DRIED CANE SYRUP, NATURAL FLAVORS, COLORED WITH TITANIUM DIOXIDE, DIPOTASSIUM PHOSPHATE, CARRAGEENAN, GUAR GUM.


Nutrition Facts

Serving Size 1 Tbsp (15mL)

Amount Per Serving

Calories 20
Calories from Fat 0

% Daily Value*

Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugar 4g
Protein 0g



• Vitamin A

0%


• Vitamin C

0%


• Calcium

0%


• Iron

0%