The NEW “Dairy” for Fat Loss

@Philip –

My Dairy facility was never designed to be operated as an organic farm. If I were to build another dairy in the near future it would not be organic either- they are inefficient. I farm 3000 acres that supply all the forages to my cows. The main difference is that I harvest the feed- alfalfa, wheat, milo, corn, oats, and burmuda grass- with equipment instead of having the cows graze on the feilds of feed. Another difference is that the grain used to supplement the rations of an Organic farm also has to be certified organic. The problem I have with this- and being in the business I have the oppertunity to see the way Organic farmers can work around the system. There is an Organic farm about 60 miles from me, the owner has 2 farms, 1 organic, 1 traditional. To keep organic certification the animals can not be given certain drugs, so if he has an animal that develops an illness- he either can not treat it to heal it, (bad) or must identify it to be used on the traditional dairy and he can then treat it and save it’s life- the same goes for mature cows- if they recieve a treatment for an illness they are moved to the traditional dairy- this owner is one of integrity and honesty and follows the letter of the law for his certification- there are others who are not as honest, therefore you who spend the extra hard earned money to purchase “organic” products may end up with a product that is not so organic. I chose to operate as a non organic farm, although except for the outside feed I purchase not being certified, the feed I grow on my farm is grown with natural fertilizer, and limited herbicides and very few if any pesticides. We take pride in how we operate and the quality of product we produce, from our crops to our milk. The differences in thickness (I think that’s what you meant) and taste can not be attributed to the organic certification- while you are correct- it is due to the fact that within the organic market milk is broken down and used for fewer different products. I would suggest that you try different store brands, or you can find a local dairy that is willing to supply you with raw milk- but be sure to check your local and state laws concerning the sale of raw milk. As a tip- if you go raw- and you want extra creamy milk- look for a jersey (breed of cow) herd, jersey cows have a naturally higher milkfat content- the creamy taste. The reason that is lacking in some traditional milk is that some processors will “skim” the cream from milk prior to pasteurizing it to use to fortify their butter or icecream products. There are also USDA and FDA standard perameters for bottled milk- some processors will strive to maintain the higher end of these perameters others will barely hold a minimum- sad that I can not fully control my end product. -Thanks, Phil

I’ve seen and tried this stuff in sweetened and un- forms. In my opinion, since it has so little protein and the good fats in it (’cause if it did, it would turn rancid REAL quick), it’s hardly worth its’ high cost EXCEPT as a mixer with protein powder – and since most of the protein powders on the market already have a flavor in ’em, what’s the point. The unsweetened chocolate is pretty good with stevia/other sweeteners for a treat, though.

@Jane – Hey Jane where are you getting a ‘nutbag’, at a tea party rally? Heh, Heh,…

They don’t sell almond milk in stores where I live so I have been using this method for awhile now.
Soak some sliced almonds in a tupperware container overnight, blend them for 45 seconds, strain through a cheese cloth… presto… Homemade almond milk.
After 2-3 days the milk separates into some white foamy substance on top of a light brownish clear liquid. A quick shake returns the milk to its white consistency.
Don’t make too much at a time. Even when refrigerated it will spoil in about a week.

Hey Joel,

I actually just tried this last week and was really impressed with it. Keep rockin’!

Mike Smith
Montclair,NJ

@Mandy – hey Mandy thanks for those links I am going to check the shops today – Go the Maroons!!

I totally agree with this post. Nothing wrong with milk unless you are allergic or very lactose intolerant. Even if you are lactose intolerant, you can supplement with digestive enzymes or drink it in moderation without any problems for most people. I do use almond milk also but none of these “dairy replacements” are nearly as good as milk from a cow. Goats milk is delicious too! In fact, I think it’s even more delicious but more expensive.

Love my pancakes on cheat days but still wanted to make them as healthy as possible. Today I use 1 cup of oat flour, 1/4 cup flax seed, a little baking soda (to make them light and fluffy), 4 beatten eggs and 1/2 cup of…you guessed it…almond milk. Thin to your preferred consistency with som e water. I’m a little lactose intolerant and I didn’t want to go soy and I was just experimenting around. I come from the land of Maple Syrup, made it as kids, so puck up some of the rel deal when home visiting. Hello cheat day breakfast.
For those with bloat issues, Nutrtilite vitamin company (oldest largest natural organic vitamini company in the world btw,) has tro products that are great. Intestiflora and invisifiber. Check them out on the link or contact me at daree2dreame@pa.net.

Joe, you`re a geek. But you`re a cool geek, so I LIKE you.

Keep on feeding me the good info.

You`re buddy, Paul.

@Jane – Cool, thanks!

Is the long life almond milk just as good as the fresh version as i haven’t seen a fresh version in our local supermarkets? Does it have to be organic as i haven’t seen any organic versions fresh or long life?

Hi Joel,
Like many I was told about this site by Kim Lyons. For most of my life I was in amazing shape. I ran 10 miles every day. I lifted weights. I eat healthy. Things changed when I was told I had cancer. It was a very scary time for me. Luckily they got it all. I had to have an operation and do several treatments. That happened in March of last year. What I was not prepared for was abdominal poising that happening 10 days later. I died 3 times in that operation. As well, I am very weak. I am trying to get back my body and it is working against me. I need this program to help me. To be honest, I am holding out my hand – hoping you will reach back. I need this more than you can imagine.

Take Care
Marcy

I had beenout of shape for years, partly due to bad knees. I had finaly found a doctor that agreed with me anddecided to get in shape for the surgery. I was working out 6 days per week and practacing good nutrition (40 pounds lost). During the per-op they noticed a irregularity in my heart beat. After several tests, I was told I needed a 5 way by pass. That was February 13 and I am now getting ready for the knee surgery and exercising every day. I am comitted to a healthy lifestyle and feel this program would assist me in achieving my fitness goals.

Hey Joel! Where’s the product? I got the updates fine! I tried 5 times to win the free XFLD! But I couldn’t get in, or it wouldn’t take my comments. So, I paid the price and was approved, but I still have not received the product! My receipt for my ClickBank Order is #E884H6F9. I know you had over 5,000 orders when I submitted mine and I can do the math, so I know that you and your staff are busy, but all your updates and your “insider” information say that we would be able to download “immediately!” I need it muy pronto! Thanks, James.

Almond milk is the way to go.

We’ve been brainwashed into believing that cow’s milk is not only good for us but necessary. It’s amazing what big lobbyists can accomplish. Here’s a helpful on the case against milk: http://eatingforenergy.ca/blog/143/milk-dairy-products-pasteurization/

@ glenn:
I heard you can make your own

There are a ton of alternatives. I like the idea of almond milk although I haven’t yet found a convenient way to get it over here in Japan. But I do love all the Soy Rage that’s gone on recently. I find it pretty funny to read next to the ACTUAL science behind it’s true health effects. Anyway, thanks for the info Joel, will try it out if I can find a place to buy it!

Wow, I was just speaking about getting almond milk because I heard it also contributes to fat loss.

Does anybody know if this would be benefical to use in your post workout shake(Prograde) in replace of water? It test real good with water but i’m curious if anybody has ever tried it with Almond milk.

Jay wrote:

Wow, I was just speaking about getting almond milk because I heard it also contributes to fat loss.
Does anybody know if this would be benefical to use in your post workout shake(Prograde) in replace of water? It taste real good with water but i’m curious if anybody has ever tried it with Almond milk?

Oops made a few typo’s I had to fix.

Joel,

When it comes to mixing protein shakes, I’ve always been a skim milk guy. Usually I go with Lactose Free Milk, as the diary does bother me a bit.

I”m really interested in trying out Almond milk and seeing if all the negatives of regular milk can be avoided like you mention above.

I’ll give it a shot and let everyone know what I think.

Chris

Almond Breeze Rocks!

It’s too pricey, dude. And doesn’t have a complete amino acid profile like milk does – which as a vegetarian, is kind of important to me. Mainly the price though

@ James Schilling:
I have a goat dairy down the street and since I do love milk, I switched from store bought 2% to raw goat milk. It is delicious! I love it in the morning with my Irish oatmeal, stevia, cinnamon, and fresh apples.

Cannot get any commercial almond milk here in South Africa so have to make my own if I need it but due to the hassle more often than not I use rice milk.

I must have variety! Therefore I use unpausterized and unhomogenized raw goat milk. Or organic coconut milk (ok, it comes out of a can, but it is so much better than So Delicious). Or I make my own coconut milk (the best!). Or I make my own almond milk (but I soak my almonds overnight for a few hours prior to the grinding). Be sure to get a “NUT BAG” to strain the milk out. I make my milks on a blender and you only basically need is good quality water and either shelled almonds or coconut meat (which you can buy frozen, but be sure that it has only one ingredient: coconut. Also you can get dissecated organic raw coconut flakes and it works wery well). I add to my milks a little vanilla, stevia, a tiny bit of himalayan or sea salt and a dash of cinnamon. Careful, homemade Almond Milk and Coconut Milk have a very short shelf life, even under refrigeration (less than a week). I also use a grass-fed whey powder, unflavored, so that I can have a large variety of tastes by adding different things to create different shakes. I also put a couple of raw eggs on my shake to add more protein, good fats, egg lecithin and “creaminess”.