Diary of a Nutritionist

PART THREE of the MILK SERIES

Your Average Milk…

Milk is pasteurized.

When milk is pasteurized, it is heated to a temperature that kills off the majority of bacteria that could exist in an unpasteurized milk.  However, pasteurization also destroys good bacteria (probiotics), vitamins and minerals. For this reason, we usually see milk on the shelves of our grocers exclaiming: “Fortified with Vitamin ___”.  This is because, the majority of vitamins and minerals were destroyed during the heating process, and the milk industry needs to add something back to the milk, in order to make it “nutritional.”

In addition to this, milk is almost always fortified with Vitamin A, in the form of retinoid. Retinoid is derived from animal sources and has been linked to bone fractures. Do not get me wrong; Vitamin A has many wonderful characteristics.  However, Vitamin A, in the form of retinoid, does not.  Carrots, on the other hand, contain beta-carotene, which is wonderful and friendly source of Vitamin A.  Vitamin A, that has been derived from a plant source, is essential to our well-being.

What else are you pouring into your cereal bowl? I will not even attempt to touch upon the mistreatment of animals raised for milk, meat and eggs.  However, I will say, it is NEVER a good idea to buy or ingest dairy products that are inorganic. Why?  Unless you are running down the street to your local farmer, “Big Food” Milk Manufacturers are producing milk that are swimming with antibiotics, hormones, potential chemicals, etc.

Ever pick up antibiotic, vitamin or supplement container and see where it says:  “Warning, do not use if pregnant or nursing…”?  This is because the food, minerals, chemicals and toxins that we ingest, while pregnant and nursing, are the same “nutrients” that will ultimately be used to nourish the offspring being nursed.

This same rule applies to our dear friend, Bessie.  Big Food gives her antibiotics to stay alive, in a harsh and overcrowded living environment, and hormones– so that she will able to keep producing more and more milk… and guess what goes into that milk that your pouring into your cereal?  Yikes!

While antibiotics can have a number of debilitating affects, including killing off good bacteria, hormones interrupt the normal function of the body.  For those women that have been on any type of hormonal pill, you know that is has the ability to change the way your body functions and your mood, swings.  Hormones are not something you want to be pouring into your cereal.

Additionally, Milk is highly congesting. As aforementioned, in a previous article, due to milk’s potent casein levels, it is extraordinarily difficult to digest. Because of this, the body reacts and creates high levels of mucous. Individuals suffering from consistent sinus infections or asthma related illnesses should NEVER touch milk with a ten-foot pole.  Milk will help exacerbate the issue by aggravating the mucous membranes and creating more mucous. Not fun.  Not cool.  Not good for easy breathing.

Decreasing dairy in your diet does not mean that you have to give up the tastes that you love.  Heck!  If I had to do that, I would be one unhappy camper. Instead… I get creative in the kitchen.  It is amazing the results when real ingredients are involved.  Click here, for suggestions on milk alternatives…

And…Don’t–  Not even for a second, think that just because you can’t have milk, that you can’t have your cake and eat it too. What fun would that be?  Here is a fantastic milk-free, all natural fudge recipe brought to you by gorgeous vegan and creative cook, Katie.

Traditionally, fudge recipes consist of butter, milk, sugar, chocolate chips, and the like… this recipe has none of the buttery guilt, but still manages to taste absolutely sinful.

Chocolate Fudge by Katie (and adapted by Lauren)

• 3/4 cup raw walnuts
• 1/4 cup raw pecans
• 8 large Medjool dates
• 2 tsp NuNaturals Vanilla NuStevia
• 2 tbsp Raw Unsweetened Cocoa Powder
• 2 tbsp hot water (may be necessary if using a low powered blender or Magic Bullet).

Depending on the power of your processor or blender, I split these measurements in half–  First, blending 1/2 cup nuts until sufficiently chopped into dust, and following it with the dates.  When those ingredients were mixed, I added the remaining ingredients and 1 tbsp of hot water.

In the next batch, I switched out the cocoa for raw carob, hence why some of the pieces are significantly darker.  Also, depending on your love for chocolate, you may wish to add more than 2 tbsp of cocoa to the mixture.  The original recipe calls for more chocolate.

This fudge recipe is truly to die for, and it proves that the words: “all natural” and “dairy-free” can be entirely synonymous with DELICIOUS and mouth-watering.

Thanks Katie, for sharing your recipe!

________________________________________________________________________

For those of you that follow the rules of combining, this recipe combines nicely with other dried fruit and nut dishes, as well as, raw vegetables, fresh salads, and bananas.

What is your favorite dairy-free, dish??