Why We Traded Almond Milk for Macadamia Milk (and a 2 minute recipe!)
By Jena Covello
Personally, almonds never make me feel well and I believe it's because they are a bit inflammatory and most are pre-treated with Monsanto's Glyphosate.
The inflammation stems from omega 6 fatty acids which are an essential fatty acid that the body needs for normal growth and development. The body needs a healthy balance of omega-6 and omega-3 fatty acids. Excess consumption of omega-6s can trigger the body to produce pro-inflammatory chemicals. These fatty acids are found in nuts, seeds, and vegetable oils such as corn, safflower, sunflower, grapeseed, soy, peanut, and canola.
Would it be easier to simply cut out as much omega 6 fatty acids as possible?
Yes! Limit your intake of nuts. Nuts, except for MACADAMIA NUTS! Organic Oliva began teaching me all about this! Most nuts are loaded with omega 6 fatty acids and contain little to no omega 3 fatty acids. For those of you who are skeptical of this please check out the following statistics for nuts:
Omega 3 vs Omega 6 in Milligrams
- Macadamias – 60 vs 360
- Almonds – 2 vs 3400
- Hazelnuts – 20 vs 2200
- Pistachios – 70 vs 3700
- Brazil Nuts – 5.1 vs 5800
- Cashews – 7 vs 2200
- Walnuts – 2500 vs 10,100
- Pine Nuts – 31 vs 9400
- Pecans – 280 vs 5800
I loved almond milk but it does not agree with my body which is why I decided to look for an alternative.
My friend gave me an amazing recipe for macadamia milk and the best part is that it takes two minutes and no straining is required:
1 cup of organic macadamia nuts
2-2.5 cups of filtered water (if you use less water the milk literally feels like heavy cream and it is AMAZING)
1 tablespoon of organic maple syrup (optional)
5 dashes of cinnamon (optional)
1 dash of pink Himalayan sea salt
Place all ingredients in the blender and voila! You don't have to strain macadamia nuts because they are so low in phytic acid. Enjoy!