It’s becoming more and more commonplace to use dairy milk alternatives, and the traditional dairy industry is quickly losing ground. New legislation has affected many of the alternative milk producers as the food industry claims that alternatives like almond milk aren’t “milk” because they don’t come from a mammary gland (remember, “an almond doesn't lactate!”). 

But why is the alternative milk scene gaining ground in the first place? If you look online, you’ll find very conflicting information. Wading through the mixed bag of dairy-funded research versus third-party research, you will see everything from, “milk is a superfood!” to “milk will kill you!” But on the ground, the answer is relatively simple: people feel better when they don’t drink pasteurized cow's milk. Their health improves, their children's allergies are reduced, they have better bowel function, skin conditions improve, etc. 

For years the dairy industry has pushed their “It Does a Body Good” and “Got Milk” slogans at us, claiming that the calcium milk provides is good for our bone health. But the actual research is inconclusive. Meanwhile, lactose intolerance is rising and evidence suggests that pasteurized dairy can be a major inflammatory for the gut. 

If you have ever considered switching to a dairy alternative, the options can be daunting. Almond, hemp, coconut, soy, the list goes on and on, and who knows when you are looking at that $3.00 carton if you will be able to stand even a swallow? So I set out to create a chart that lays out not only the flavors and textures but also the nutrients and everything else that might affect your decision. 

You decide for yourself which is best for you, even if cow’s milk is still your personal favorite. 

Side note: saturated fat has a bad rep, but contrary to popular belief, it is essential for a healthy diet. That’s another discussion for another day. 

ALL MEASUREMENTS ARE PER 1 C or 8 OZ or about 237 mL

I’ve been noticing something this week of thanksgiving, and I’ve been feeling conflicted about it. Especially in Utah, social media has been packed with a #givethanks hashtag, as people post about the wonderful things in their life they are grateful for. Honestly, as a divorced person,  it’s been a little hard watching people give thanks for their perfect-looking nuclear families. For me that has been hard, because it is something I don’t have. For one of my friends, it’s been hard watching people give thanks for their health, because with her multiple chronic health conditions, she hasn’t seen a day free from pain and nausea in years. Another friend has suffered multiple miscarriages and has not been able to have her own child, so seeing the ease of moms with multiple children is a reminder of her pain and loss. It is hard not to be a little jealous sometimes at how easy other people’s lives seem to be as you are scrolling through your feed. 

At the same time, it’s not a contest, and it wouldn’t be ok to ask people to not share their gratitude for the blessings in their lives because it might be hard for you to watch. People have every right to share their lives, and the mere fact that they do have things other people haven’t achieved means they should, of course, be grateful. Those who wish to share their blessings should not have to feel scared of expressing their feelings because others may have not been as fortunate. Someone always has it worse, so if we used that as the metric for showing public gratitude, no one could do it. 

So what are we to do? 

This is something I have been thinking about for days now. The conclusion I have come to is this - empathy. If you know you have someone in your life/social media who may not have what you do, take time to make sure they feel seen and remembered. Maybe make a special post expressing gratitude for them and letting them know they make your life better. That small acknowledgment could be a reminder for them that, while they don’t have everything you have, they have you, and you think about them. I could do that with my friend with chronic pain. I have health, so if I am going to express gratitude for that, it wouldn’t hurt to send her a note or give her a call or send her her favorite candy so she know that, even though I do get to be grateful for my health, I haven’t forgotten how hard her health is for her.  

So often feelings of jealousy for what other people have comes from feeling left out. If we remember those around us that may feel that way, and take active steps to remind them we care, everyone can have more to be grateful for this Thanksgiving. God bless. 

Sourdough bread is literally the only bread I eat on a regular basis. That is because it is so nutritious and healthier than other bread! A little research revealed that sourdough is more alkaline than other bread, because of the fermentation process that kills off the anti-nutrient phytic acid. That means your body is able to absorb more of the minerals and vitamins naturally found in the bread. The fermentation process also releases antioxidants, increases folate levels, and the higher prebiotic levels make it easier to digest. There’s more! It breaks up gluten more than traditional yeast risers, making it easier on the stomach, and it has a lower glycemic index than regular bread, which means it is less likely to spike your blood sugar. 

With all that in mind, here is a great recipe for making your own sourdough bread, from our friends at the amazing Cultures For Health website (used with permission). 

TRADITIONAL SOURDOUGH BREAD RECIPE

Ingredients:

• 2 1/3 cups fresh sourdough starter
• 3 1/3 cup flour
• 1 to 1 1/2 cups water
• Scant tablespoon salt

Instructions:

1. Mix sourdough starter, flour, and salt together. Add 1 cup water, then more as needed to make a moist bread dough.
2. Knead dough until it passes the “windowpane test.” That is, a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking.
3. Split the dough in half. Shape each half into a loaf.
4. Place in a loaf pan (9 x 5 x 3 inches), proofing basket, or on a board. Cover lightly with a towel and proof 4-24 hours. While a second proofing period is not required, if desired, punch dough down after 4-12 hours, reshape, and proof again.
5. Slice an X shape in the top of the loaf with a very sharp knife or a razor blade to allow the loaf to expand during baking without splitting in unexpected places.
6. Bake at 400°F for 30-60 minutes, depending on loaf size, or until the internal temperature reaches 190° to 210°F. Use an instant-read thermometer inserted into the bottom or side of the loaf.
7. Cool before slicing.