
by reviewabit
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I am diabetic, and since the amount of carbohydrates I consume has a very direct effect on my blood sugar, I try to look for ways to reduce the carbs I eat. I was using a soy milk substitute for awhile, but then read an article that made me a bit suspicious of taking a lot of soy, so I decided to try almond milk instead, which has very few carbs or calories. I was pleased, and was also pleased with using ground almonds as flour to make low carb cakes
and cookies.
Since I bought my almonds in bulk to make my own almond flour, which is much more economical, I decided to try my hand at almond milk too– which is basically made from passing water through almond flour. It worked out well, but then I realized that what is always missing from milk substitutes is the calcium.
In store bought brands, it is added in– but if you make almond milk at home, you have to find a way to add the calcium if you want
it in there. I considered just upping the dose of a calcium supplement to make up for the lack, but then I was told that using a calcium powder in the milk would be a better idea, since it would be more readily absorbed by the body. I ordered the calcium carbonate powder from Now Foods, a company I have always relied on for good quality.
The twelve ounce bottle arrived, and I tried a little on my finger.
There was no taste and no odor– what a ...