Rice milk is a popular milk substitute for Celiacs and gluten intolerants mainly because of its ready availability and low cost. However, many people have found that rice milk does not taste nearly as good as almond milk. But, exactly what are the health benefits of these substitutes? Is rice milk healthier than almond milk? I decided to look into these questions in more detail…

Contrary to what most people think, rice milk has very little nutritional value. Fortunately, most manufacturers solve this problem by fortifying the rice milk with vitamins and calcium before it is sold to customers. But, even after being fortified, rice milk does not have nearly as much protein as cow’s milk.

Almond milk, on the other hand, contains a variety of vitamins and minerals; in fact, it contains so much nutrition that fortification is not needed. Some of the nutrients found in almond milk are: magnesium, phosphorous, fiber, zinc, calcium and vitamin E. Plus, almonds contain a good amount of protein, so, naturally, almond milk has a high level of this nutrient.

One well-known fact about rice milk is that it contains very little calories and fat. While it is true that rice milk only has 3 grams of fat per serving and 140 calories per serving, it is also true that almond milk is just as low or even lower in fat and calories than rice milk. Almond milk has the same amount of fat as rice milk: 3 grams per serving. But, its calorie amount is a mere 40 calories per serving- 100 calories less than rice milk.

Almond milk is definitely the healthier alternative not only because of its high amount of nutrients, but also because of its low number of calories and grams of fat. Although you might have to pay a little bit more in order to regularly purchase almond milk, the amount of nutrition you gain is worth it. Not to mention, almond milk tastes much better than rice milk. Even this author, who was gluten intolerant for many years, personally prefers almond milk to any other milk substitute.

Soy milk is probably the most frequently used milk substitute in the country, since it not only tastes good, but also has practically the same look and texture as cow’s milk. Soy milk is even used in certain restaurants and cafeterias for lactose or gluten intolerant customers.

But, almond milk is also quite popular. Many people prefer its nutty taste and creamy texture to that of soy. But, which milk substitute is healthier for you? What are the pros and cons of each? This is where you can find out…

Almond milk is less starchy than soy milk even though it contains more initial fat. In addition, almond milk contains only half the amount of calories that soy milk does. Therefore, dieters are better off drinking almond milk.

Both of these milk substitutes contain a good amount of omega-3 and omega-6 fatty acids, which are mandatory for proper health. And, since almond milk is higher in initial fat content than soy milk, it also contains more of these healthy fatty acids. So, if you want to boost your omega-3 and/or omega-6 content, than almond milk is the wiser choice.

Soy milk, however, contains more protein than almond milk. A serving of soy milk equals over 6 grams of protein while a serving of almond milk equals hardly 4 grams of protein. Soy milk would likely be more beneficial to you if your diet needs more protein.

A good source of vitamins can be found in both soy milk and almond milk. Both of these milk substitutes contain large amounts of vitamin B. They also both have a variety of minerals, such as, copper, phosphorous, zinc and magnesium. The main benefit of almond milk here, however, is that it contains much more vitamin E and manganese than soy milk does. This makes almond milk a superb drink for skin quality as well as for protection against cancer.

Soy milk does have some advantages. For example, it greatly benefits people over age 50 in helping to prevent prostate and breast cancer. Plus, it is a great alternative for anyone who is allergic to peaches or tree nuts.

Though, almond milk is not suitable for some allergens, it is a perfect milk substitute for lactose intolerants, celiacs, vegans, gluten intolerants and those who are sensitive to soy beans. As well as being very appealing in matters of taste, it also looks and feels like real milk. If you are one of the above allergens and have no trouble with nuts, then almond milk is definitely the milk substitute for you.

Many people who have Celiac’s Disease or gluten intolerance are finding that almond milk is a good alternative to cow’s milk. It is tasty and it looks like the real thing. But, just what is almond milk? How is it made? Has it ever been used in the past? Is almond milk good for you? Now is the time to find the answers to these important questions…

Almond milk is a white, milky-tasting liquid made from ground almonds and water. Sometimes it is sweetened with sugar or cane juice. Some brands add chocolate or vanilla for a flavor variety.

Almond milk is made by first mixing finely ground almonds with water. Then, the liquid is strained in order to remove skins and chunks of nut flesh. Afterward, the mixture is chilled to give it an authentic milk feel as well as taste.

Most people think that almond milk is a new innovation; however, surprisingly, almond milk was used frequently in the past. As far back as the Middle Ages, people were substituting it for cow’s milk in their cooking. Peasants as well as royal chefs preferred cooking with almond milk because it stores so well.

How healthy is it? The main benefit of almond milk is its great nutritional value. Almond milk is filled with vitamins and protein. It even has the same amount of calcium as cow’s milk. Also, it has very few calories compared with other milk substitutes.

If you have Celiac’s Disease or gluten intolerance, almond milk is a wonderful milk substitute to use. Not only is it made with all natural ingredients and loaded with nutritional value, but it is also so easy to make that anyone can do it at home. Even in medieval times, people preferred cooking with almond milk because of its tastiness and durability. It is certainly a good alternative for those who are sensitive to gluten.

Here are almond milk products that have been highly recommended on Amazon:

• Silk Pure Almond Original, 32-Ounce Aseptic Cartons (Pack of 6)
• Pacific Natural Foods Organic Almond Non-Dairy Beverage, Low Fat Chocolate, 8-Ounce Pouches (Pack of 24)
• Silk Pure Almond Vanilla, 32-Ounce (Pack of 6)
• Silk Pure Almondmilk Vanilla, 8-Ounce Aseptic Cartons (Pack of 24)

I just read an intriguing article from the Brainerd Dispatch, a newspaper in Minnesota about a woman in her early thirties named Genesis Sparks who lives in Baxter, MN about 130 miles northwest of Minneapolis.  She figured out the secret why she had been having trouble losing weight after the birth of her children…

She gained about 100 pounds during her first pregnancy and it took her a long time to shed those pounds again. When Genesis was expecting her second child in 2010, she again gained about 100 pounds and after the baby was born she got sick, suffering constant stomach aches, fatigue and headaches.  She researched her symptoms on the Internet and learned about Celiac disease.

She strongly suspected that she had it, and asked to be tested for Celiac disease.  Although the results of the test were negative, she decided to change her diet anyway and started to feel better.  Whenever she would try to go back eating gluten, she would feel horrible, confirming her suspicion that she had some form of gluten intolerance.

After that, she decided to go off grains such as corn, wheat, barley, oats, rye and rice and completely rid her diet of all gluten.  She followed a adopted Paleo-type diet, which includes mostly meats, fruits and vegetables.  It was really difficult for her at first as she felt bad while withdrawing from all the carbohydrates in these foods, but as she improved, she knew that it was worth it.

She noticed many of her other gluten symptoms – which were very similar to Celiac symptoms – disappearing after clearing her diet up:

• fibromyalgia
• arthritis
• psoriasis
• eczema
• breaking out with blisters on her hands and losing her fingernails because of the blisters
• memory problems

She was very happy to find out that she had lost 20 pounds in only a month on the Paleo-type diet!  She attributes the weight loss to diet alone since she was not following an exercise program at the time.  Over the next several months she rapidly lost the remainder of her 100 pound weight gain.

When she noticed her daughter exhibiting sinus symptoms and sores in her mouth, she decided to remove gluten from her daughter’s diet and she immediately improved as well.

What she has discovered is that grains are inflammatory, especially in those with an intolerance.  When the cause of inflammation is removed (gluten in the grains), the body can heal itself of the inflammation, often very rapidly.  Her family also takes at least one teaspoon of coconut oil a day because it speeds body metabolism to lose weight and can reduce inflammation as well.

She also says that tests for gluten intolerance and Celiac disease is not always accurate.  She advises to trust your body – if you get sick after eating something, then try staying off it awhile to see if you feel better.

Genesis’ story really resonated with me as I have read about others with similar health issues and have also experienced good results when removing gluten and most processed foods from our family’s diet.  Some of the gluten intolerance symptoms also known as gluten intolerance symptoms we experienced that showed improvement include:

• diarrhea
• constipation
• arthritis
• joint pain
• body aches
• depression

It is important to get this information out there to help as many people suffering needlessly.

I wish you well in your journey toward perfect health!

Tricia

Article Reference: Gluten Free Living in Brainerd Dispatch Newspaper

Tricia Fecteau, Author Gluten Free with Love

About Tricia Fecteau, Author Gluten-Free with Love

I met and married my husband, Lee in the mid 1990s.  By then he had been suffering from Irritable Bowel Syndrome (IBS) for almost 15 years.

He had experimented with various diets his nearly constant diarrhea, bloating, and chronic fatigue but almost nothing helped.  His doctors had prescribed Immodium which was originally available by prescription, but later became available over the counter.  Immodium helped his diarrhea, but did not really help the bloating and fatigue he was suffering.

He had gotten some relief from the fatigue by getting chiropractic treatments, but was unable to solve the other symptoms he had.  Although never officially diagnosed with Celiac’s disease, we began to strongly suspect that he had gluten intolerance through trial and error.

We also noticed that his symptoms worsened when he ate certain types of dairy, carbonated beverages, spicy foods, and certain meats like Kielbasa.

When our oldest daughter was born and exhibited symptoms of gluten intolerance, we got more serious about changing our diet.  Gluten free became the rule rather than the exception in our household

Back then, in the mid 1990s, it was more difficult to find gluten free and other hypoallergenic foods that didn’t taste like sawdust.  Celiac disease and gluten intolerance was not as well known and the dietary choices were definitely more limited than today.

I began compiling my own list of recipes using the limited foods available at the time and soon amassed quite a collection, which later became the basis for my book which we decided to call Gluten Free with Love.

My technique was to find the best recipes in books and magazines and substitute gluten-free and low dairy alternatives in place of the gluten and other allergenic ingredients in the original recipes.

After our other children were born, we stuck with the diet, not always perfectly adhering to it, but well enough to function in our daily living.  Fortunately for my family, we seem to suffer from intolerance and not the terrible suffering many people that Celiac Disease endure.  Unfortunately, my family’s health issues involve more than a gluten intolerance and we need to limit our intake of dairy, spicy foods and meats, as well as carbonation and fermented beverages.

After being on this diet for many years, I began to notice improvement in my own seasonal allergies.  I noticed that when I ate wheat and most dairy, my sinuses were less congested, irritable, and itchy.  Before going on the diet, I would get incredible pain behind my eyes and in the sinus cavities that just would not go away.  Allergy  medicines did not help the problem either.  When on the gluten-free, low dairy diet my symptoms were much more tolerable and I could function even during the height of the allergy seasons of Spring and Fall.

In the last few years, my children seem to have outgrown their hypersensitivity to gluten, and we have relaxed their restricted diet to some extent.  I still notice that their seasonal allergies worsen a bit during Spring and Fall, but at least their intestinal sensitivity has lessened somewhat.

My husband and I have recently decided to eliminate meat from our diet and eat a lot more vegetables that we did when we were younger.  We have found that less (if any) meat and eating more vegetables gives us more energy and we are more alert during our day.

My husband has also discovered that he is highly sensitive to Monosodium Glutamate (MSG) and has to avoid it or get very sick.  MSG – especially in liquid form as in soup broth – gives him very bad migraine headaches that include flashing in his eyes and horrible fatigue.  Since MSG is in most processed foods, we have removed most processed foods from our diet.  As a side benefit we have enjoyed relatively good health and seem to avoid most major illnesses other folks around us have endured.

I have tried to share what I have learned in my book and hope to spread the message on this website. I want to help you in your journey to good health.

God Bless You!

Tricia