Tami Lynn
Forum Angel
Here's Tami's rant for the day....
I know there has been much controversy and some debate over pasteurized, homogenized, cow's milk and some speculation between Crohn's disease and the myco-bacterium paratubercolosis organism.
Here are my experiences trying milk alternatives:
I've tried soy milk as a milk alternative (I usually buy vanilla Silk) and it's not bad. It tastes fine on cereal, although I don't think I would want to drink it plain.
Recently I have read in various places that Soy products may actually be bad for you. I realize that we are always being told something is good for us one week and then a week later being told that it is bad for us, but I'd rather err on the safe side. Besides, I haven't read any negative reports on almond or rice milk (yet).
A couple of weeks ago I read about almond milk (Almond Breeze came highly recommended), so I decided to go out and buy some Almond Breeze to try it. Well, the store didn't have any regular flavored almond milk, but they did have a container of chocolate almond milk. I tried a glass of it plain, and let me tell you...it was HEAVENLY! Very creamy, slightly sweet and perfectly chocoate. I will definitely be buying this one again! :thumleft:
I have since been able to purchase the plain almond milk as well as a container of vanilla rice milk (Vanilla Rice Dream is the brand). The plain almond milk works well as a milk substitute in things you want to have a creamy texture. Almond milk is much creamier than soy milk and not chalky at all. Surprisingly, it doesn't have a strong almond flavor either. I use it in my hot breakfast cereals (oatmeal, grits, etc)
I have found that rice milk tastes delicious on cereal (at least the vanilla kind). It's slightly sweet and definitely thinner than the almond milk. My daughters really enjoy rice milk on their cereal in the morning!
Also...for those who are trying to eliminate flour from their diet: check out Ezekiel 4:9 bread. This company makes bread using sprouted grains. Some of their breads do contain a naturally occuring gluten, but they also have varieties that are glute free. If you'd like to check out their website, go HERE.
I've only tried their whole grain sprouted bread (which does contain some naturally occuring gluten from the sprouted wheat grain). It has a sort of nutty flavor and makes very tasty toast (IMO). In fact, as soon as I'm done posting here, I plan to go make myself a piece of it with a bit of rasberry preserves. :ybiggrin:
Blah, blah, blah...
Anywhooo, thanks for reading. I'd love to hear everyone elses experiences with food alternatives and substitutes.
One more thing:
I ordered a book that was recommended on here (by the user: Mazen) called, "The New Eating Right for a Bad Gut." It looks like it will be an interesting book to read. Has anyone else read this book? And if so, has it been helpful in achieving remission or keeping IBD symptoms under control or at bay?
Thanks for the tip Mazen! I look forward to reading the book.
Hope everyone is having an enjoyable weekend!
I know there has been much controversy and some debate over pasteurized, homogenized, cow's milk and some speculation between Crohn's disease and the myco-bacterium paratubercolosis organism.
Here are my experiences trying milk alternatives:
I've tried soy milk as a milk alternative (I usually buy vanilla Silk) and it's not bad. It tastes fine on cereal, although I don't think I would want to drink it plain.
Recently I have read in various places that Soy products may actually be bad for you. I realize that we are always being told something is good for us one week and then a week later being told that it is bad for us, but I'd rather err on the safe side. Besides, I haven't read any negative reports on almond or rice milk (yet).
A couple of weeks ago I read about almond milk (Almond Breeze came highly recommended), so I decided to go out and buy some Almond Breeze to try it. Well, the store didn't have any regular flavored almond milk, but they did have a container of chocolate almond milk. I tried a glass of it plain, and let me tell you...it was HEAVENLY! Very creamy, slightly sweet and perfectly chocoate. I will definitely be buying this one again! :thumleft:
I have since been able to purchase the plain almond milk as well as a container of vanilla rice milk (Vanilla Rice Dream is the brand). The plain almond milk works well as a milk substitute in things you want to have a creamy texture. Almond milk is much creamier than soy milk and not chalky at all. Surprisingly, it doesn't have a strong almond flavor either. I use it in my hot breakfast cereals (oatmeal, grits, etc)
I have found that rice milk tastes delicious on cereal (at least the vanilla kind). It's slightly sweet and definitely thinner than the almond milk. My daughters really enjoy rice milk on their cereal in the morning!
Also...for those who are trying to eliminate flour from their diet: check out Ezekiel 4:9 bread. This company makes bread using sprouted grains. Some of their breads do contain a naturally occuring gluten, but they also have varieties that are glute free. If you'd like to check out their website, go HERE.
I've only tried their whole grain sprouted bread (which does contain some naturally occuring gluten from the sprouted wheat grain). It has a sort of nutty flavor and makes very tasty toast (IMO). In fact, as soon as I'm done posting here, I plan to go make myself a piece of it with a bit of rasberry preserves. :ybiggrin:
Blah, blah, blah...
Anywhooo, thanks for reading. I'd love to hear everyone elses experiences with food alternatives and substitutes.
One more thing:
I ordered a book that was recommended on here (by the user: Mazen) called, "The New Eating Right for a Bad Gut." It looks like it will be an interesting book to read. Has anyone else read this book? And if so, has it been helpful in achieving remission or keeping IBD symptoms under control or at bay?
Thanks for the tip Mazen! I look forward to reading the book.
Hope everyone is having an enjoyable weekend!