Many people enjoy store-bought milk without any problems, but be aware of potential side effects. Below, you will find details about these side effects and a simple guide on how to make almond milk at home.

Almonds are the most consumed nuts! They are packed with nutrients and are an excellent source of fiber, protein, vitamin E, magnesium, manganese, copper, phosphorus. However, having almonds in the form of milk is also considered very beneficial. Many people enjoy store-bought milk, but here are some side effects to be aware of:

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Side effects of store-bought almond milk

1. Added sugar: Many store-bought almond milks contain added sugar or sweeteners, which increase the calorie count and reduce their health benefits. It's important to check labels for terms like “sucrose,” “high-fructose corn syrup,” or “cane sugar.”
2. Additives and Preservatives: Store-bought almond milk often contains additives. This causes digestive problems and gastrointestinal problems. Therefore, it is advised to avoid due to potential health concerns
3. Low in protein: Almond milk is low in protein as compared to dairy milk. If protein intake is a priority, it may not be the best choice on its own.
4. Nutrient density: Depending on the brand, almond milk may contain only small amounts of almonds, making it less nutrient-dense than homemade versions.

How to prepare almond milk at home?

According to nutritionist Lavneet Batra, “Store-bought almond milk can cause inflammation due to added ingredients. Make your own almond milk at home for a healthier, cleaner alternative. Here is a 2 minute recipe”

Material

• 1 cup raw almonds
• 4 cups of filtered water
• Optional: 1-2 dates for sweetness, 1 tsp vanilla extract, pinch of salt

Method of preparation

1. Soak almonds: Place almonds in a bowl and cover with water. Let them soak overnight or at least 8 hours. This helps soften the almonds, makes them easier to blend, and removes antinutrients
2. Drain and rinse: Drain and rinse the soaked almonds under cold running water.
3. Blend: Add soaked almonds and 4 cups of filtered water to a blender. Blend for 2-3 minutes until the almonds are completely broken down and the mixture looks creamy.
4. Strain: Pour the mixture through a fine-mesh strainer.
5. Optional Sweetening: If you want to sweeten your almond milk, blend it again with 1-2 dates, vanilla extract, or a pinch of salt until smooth.
6. Store: Pour the strained almond milk into a glass bottle and refrigerate. It will last for 4-5 days. Shake well before each use, as it may separate.