Tea has been treasured through the ages for its mellow taste, delicate aroma and amazing health benefits. To stay focused during hours of meditation, monks are known to have relied on the power of green tea. Around the world tea has become an integral part of many cultures, from English Breakfast and Darjeeling in the English speaking countries to Sencha and Matcha in East Asia. There are many varieties, with each region celebrating the joys of tea in its own unique way.

Now tea has become fashionable all over again, attracting health conscious consumers seeking a more natural and healthy lifestyle. And for good reason: Tea is loaded with powerful phenolic antioxidants that can, as part of a well-balanced diet, help promote wellness. Exciting research indicates that tea even has the potential to speed metabolism and promote weight loss.]]> Tea has been treasured through the ages for its mellow taste, delicate aroma and amazing health benefits. To stay focused during hours of meditation, monks are known to have relied on the power of green tea. Around the world tea has become an integral part of many cultures, from English Breakfast and Darjeeling in the English speaking countries to Sencha and Matcha in East Asia. There are many varieties, with each region celebrating the joys of tea in its own unique way.

Now tea has become fashionable all over again, attracting health conscious consumers seeking a more natural and healthy lifestyle. And for good reason: Tea is loaded with powerful phenolic antioxidants that can, as part of a well-balanced diet, help promote wellness. Exciting research indicates that tea even has the potential to speed metabolism and promote weight loss.

There are dozens of varieties of tea, all made from leaves of the tea plant, Camellia sinensis. The soil in which the plant is grown, the age of the leaves, the processing of the leaves after harvest and the addition of scents and spices all work together to determine the flavor, the health benefits and the name given to the particular variety of tea. Most teas fall into one of three general classifications:

• Green tea is made from relatively young leaves that are dried without fermentation.
• Black tea is made from mature leaves that are moistened and aged, to promote fermentation.
• Oolong tea is only partially fermented. Chinese oolong is aged longer than Formosan oolong.

We usually like to brew tea leaves for at least 3 minutes, in order to transfer the maximum level of beneficial phytonutrients from the leaf to the beverage.

To reduce the caffeine found in tea, either use naturally decaffeinated tea leaves or make your own decaf.

First brew the tea for 30 seconds and discard the water. Most of the caffeine but only a small percentage of the polyphenols will have been removed. Then add more hot water and brew the tea for 3 to 5 minutes to extract the polyphenols.

If brewing tea for 3 minutes gives it too strong a taste, you can improve its flavor in two ways:

1. Brew your tea in a small amount of boiling hot water. After 3 minutes add additional water to dilute the taste.
2. Add spices such as cinnamon to sweeten the flavor and enhance the aroma.

When the weather turns warm, making homemade iced tea is a snap. Simply brew the tea the same way, then pour it into a glass or ceramic container and transfer to the fridge. When the tea is chilled you will have a delightful all-natural iced tea to enjoy with zero calories.

Given the healing properties and sheer pleasure of this remarkable beverage, it is no wonder our whole family enjoys drinking tea throughout the day. To learn more about our favorite healthy beverages and to receive a free a one day meal plan with recipes visit
www.fatresistancediet.com.

Director of The Foundation For Integrated Medicine, Leo Galland M.D. is an award-winning lecturer and author of more than 30 scientific articles and three popular books, The Fat Resistance Diet, Power Healing, and Superimmunity for Kids. Jonathan Galland is a health writer who is frequently interviewed as a weight loss and health expert on the radio. Their book, The Fat Resistance Diet has been featured on the cover of Fitness, Glamour, and in The Washington Post and The Wall Street Journal, and has been translated into Italian as La Dieta Galland and into Japanese as Dr. Galland’s Metabolic Diet.

This article is provided for general educational purposes only and is not intended to constitute medical advice or counseling, the practice of medicine or the provision of health care diagnosis or treatment, the creation of a physician-patient relationship, or an endorsement, recommendation, or sponsorship of any third party product or service. If you have or suspect that you have a medical problem, contact your doctor promptly.

There is only so much champagne one can drink on Valentine's Day, but you can indulge in this bright, festive tea all night. And not only is this ruby red hibiscus tea wonderfully romantic (and quite possibly aphrodisiacal), but hibiscus is a great source of potent antioxidants. Romance and heart-health in one shot!]]> There is only so much champagne one can drink on Valentine’s Day, but you can indulge in this bright, festive tea all night. And not only is this ruby red hibiscus tea wonderfully romantic (and quite possibly aphrodisiacal), but hibiscus is a great source of potent antioxidants. Romance and heart-health in one shot!

This is a slightly tart and tasty drink that can be served either iced or hot in your most beautiful glasses or cups before, during or after a meal. Add fresh orange rind spirals or (organic) rose petals to the pitcher as a colorful and zesty decoration. As an exotic alternative, freeze the tea in ice cube trays to add to mixed drinks, sangria, white wine, ginger ale, or fruit punch. Dried hibiscus flowers can be found in the tea section of natural food or gourmet stores, or ordered online.

INGREDIENTS
4 cups filtered water
¼ cup dried red hibiscus flowers
2 tablespoons lemongrass or lemon balm
2 tablespoons rose hips
Peel of one organic orange, cut into slices
Honey, to taste

In a medium-sized saucepan, bring the water to boil, then remove from heat. Add all ingredients except the honey. Cover and allow the mixture to steep for about 45 minutes or until deep red.

Strain, add the honey to taste, and stir to blend. Pour into your best medium-sized clear or cut-glass pitcher, chill for a couple of hours, and serve. Store, refrigerated, covered, for two days.

There is something unmistakably cozy about wrapping your hands around a warm mug on a cold day. Even cozier when that mug is steaming with spicy ginger, vibrant lemon and soothing honey! This drink is excellent as an expectorant tea or a sore throat soother. Even if you aren't under the weather, this warming beverage will make you feel restored and vibrant!]]> There is something unmistakably cozy about wrapping your hands around a warm mug on a cold day. Even cozier when that mug is steaming with spicy ginger, vibrant lemon and soothing honey! This drink is excellent as an expectorant tea or a sore throat soother. Even if you aren’t under the weather, this warming beverage will make you feel restored and vibrant!

2 cups boiling water
1 teaspoon dried echinacea flowers or roots
1 teaspoon finely chopped fresh gingerroot
Juice of 1 freshly squeezed lemon
1 teaspoon honey

In a bowl or teapot, pour the boiling water over the Echinacea and gingerroot. Cover and seep for 10-15 minutes. Add the lemon juice and honey and stir.

Serves 2.

I’m an earnest cheerleader for organic milk and juice, so why has conventional wine been whizzing by my organic radar?! With vineyards being especially popular candidates for chemical fertilizers, pesticides, fungicides and herbicides, it struck me that I should look into this slip of my sustainable standards. Should I start limiting my wine drinking to those bottles exclusively wearing an “organic” label?

By the most basic definition, organic wine is made from grapes that have been grown without the use of chemical fertilizers, pesticides, fungicides and herbicides. Different countries have different certification criteria, so standards vary.

Just like a lot of smaller produce farms, though, many wineries that practice organic methods choose not to become certified. It can be too restrictive and the extra costs and bureaucracy can be prohibitive. An expert in the industry (my sister, Laura!) told me, “Growers are also weighing in their minds and wondering aloud about sustainability versus organic. If a grower can make one pass per season with a conventional herbicide, what are the carbon, soil compaction, and petroleum fuel trade-offs with several passes per season with an organic method?”]]> I’m an earnest cheerleader for organic milk and juice, so why has conventional wine been whizzing by my organic radar?! With vineyards being especially popular candidates for chemical fertilizers, pesticides, fungicides and herbicides, it struck me that I should look into this slip of my sustainable standards. Should I start limiting my wine drinking to those bottles exclusively wearing an “organic” label?

By the most basic definition, organic wine is made from grapes that have been grown without the use of chemical fertilizers, pesticides, fungicides and herbicides. Different countries have different certification criteria, so standards vary.

Just like a lot of smaller produce farms, though, many wineries that practice organic methods choose not to become certified. It can be too restrictive and the extra costs and bureaucracy can be prohibitive. An expert in the industry (my sister, Laura!) told me, “Growers are also weighing in their minds and wondering aloud about sustainability versus organic. If a grower can make one pass per season with a conventional herbicide, what are the carbon, soil compaction, and petroleum fuel trade-offs with several passes per season with an organic method?”

Many grape growers love their vineyards like children, and want to do what is best for the grapes. A lot of them consider official organic certification not as important as managing their vineyards in a sustainable way that respects the grapes and the ecosystem. This means little or no harmful chemicals, resulting in a wine that is healthier to consume than conventional wine. Take Shafer Vineyards in Napa Valley, for example. Shafer makes some of the most highly regarded wine in America, and they use owls, songbirds, hawks and bats in place of insecticides and rodent poisons. They recycle their water, make their own compost and have converted to 100 percent solar power. Sustainable? Absolutely. Certified organic? Nope.

So it’s tricky. Sustainably produced might meet your green criteria, but remember that sustainable doesn’t necessarily preclude the use of chemicals. Since there is no labeling system for sustainability it is up to the consumer to do their homework. Ninety percent of the wine produced in the America is made from grapes grown in California; if you drink California wine you can check this list from the California Sustainable Winegrowing Alliance of wineries and vineyards who have made a commitment to sustainable winegrowing.

What the Labels Mean
If you are unable to determine if available wines practice sustainability or if you want wine that is guaranteed to have been produced without the use of chemicals, there is a labeling system for organic wines. Here’s what the labels mean:

100 Percent Organic
For a wine to be labeled “100 Percent Organic” and bear the USDA organic seal, it has to be made from 100 percent organically grown grapes and not have any added sulfites. It may have naturally occurring sulfites, but the total sulfite level must be less than 100 parts per million. (More on sulfites below.)

Organic
To bear an “Organic” label, the wine must be made from at least 95 percent organically grown grapes, with the remaining 5 percent of ingredients either an agricultural ingredient that is not grown organically or another substance like added yeast. “Organic” wine may also have naturally occurring sulfites, but the total sulfite level must be less than 100 parts per million.

Made with Organic Ingredients, Made with Organic Grapes, Organically Grown
Wines with any of these labels must have at least 70 percent organic ingredients, with the remaining 30 percent of ingredients either an agricultural ingredient that is not grown organically or another substance like added yeast. These wines may contain added sulfites, but the total must still be under 100 parts per million.

Sulfites
Sulfites are a naturally occurring compound found on grapes and other plants, nature’s way of preventing microbial growth. They also have a history of being added to food as a preservative.

The Food and Drug Administration estimates that one out of 100 people is sulfite-sensitive, and that 5 percent of those who have asthma, are also at risk of suffering an adverse reaction to the substance. In 1985, a study found that sulfites are harmless for most people, but pose a hazard of extreme potential severity to asthmatics and others who are sensitive to these preservatives. Based on this report, in 1986 the FDA prohibited the use of sulfites to maintain color and crispness on fruits and vegetables meant to be eaten raw (like salad greens), and required companies to list on product labels sulfiting agents that occur at concentrations of 10 parts per million or higher.

Since sulfites are naturally inherent in grapes, there are no purely sulfite-free wines. In addition to naturally occurring sulfites, winemakers add sulfites to prevent discoloration, bacterial growth and fermentation. Winemakers have been adding sulfites to wine for thousands of years.

The use of added sulfites is a topic of hot debate in the organic winemaking community. Some swear by their use in small quantities to help stabilize the wine, others refuse to use them. If the sulfite content of a wine is less than 10 parts per million the wine does not require a “contains sulfites” label. Wines labeled “100 percent organic” and “organic” cannot contain added sulfites. The next level of labeling “made with organic ingredients” can contain added sulfites, but the level must be below 100 parts per million. Conventional wines typically contain sulfites at a level of 125 to 250 parts per million.

Biodynamic Wine
Biodynamic winemaking is fascinating! It follows the teachings of Austrian anthroposophist Rudolph Steiner (1861-1925), and moves beyond the organic philosophy into a realm quite beyond. The principles of biodynamics are based on Steiner’s spiritual philosophy, which includes understanding the ecological, the energetic, and the spiritual in nature. It is holistic and lovely and takes agriculture to a new level, one where even the position of the moon and planets are considered! I thought that biodynamic wines must certainly be very niche, but they are becoming increasingly more main stream. There are nearly 400 vineyards making biodynamic wines; many well-known and prestigious winemakers included. Not all of them are boasting about it, but many say that wine produced from these practices are nothing short of stellar.

Wine Miles: Domestic versus Imported
After all of my research, I wondered about the “food miles” of wine and what role travel plays on the carbon footprint of my wine choices. I turned to the web site of Dr. Vino, and since he did write his Ph.D. dissertation on the political economy of the wine industry in France and the United States, I have to kind of trust him. His extensive study on being a wine consumer in the United States shows: There’s a “green line” that runs down the middle of Ohio. For points to the West of that line, it is more carbon efficient to consume wine trucked from California. To the East of that line, it’s more efficient to consume the same sized bottle of wine from Bordeaux, which has had benefited from the efficiencies of container shipping, followed by a shorter truck trip. To see the map, click here.

For a fresh spin on punch, try sangria. This wine punch is a cinch to make, adds a splash of worldly flavor to the holiday party, and with its fresh fruit and herbs is as healthy as a holiday libation can possibly be. Read on for two recipes: A festive red pomegranate sangria and an elegant white sangria with winter fruit.]]> For a fresh spin on punch, try sangria. This wine punch is a cinch to make, adds a splash of worldly flavor to the holiday party, and with its fresh fruit and herbs is as healthy as a holiday libation can possibly be. Read on for two recipes: A festive red pomegranate sangria and an elegant white sangria with winter fruit.

Christmas Red Sangria with Pomegranate

2 bottles fruity red wine
1/2 cup brandy or cognac
1 cup pomegranate juice
1 large pomegranate
1 red Bartlett pear, cored and thinly sliced

1 orange, thinly sliced into rounds
1 cup red grapes, sliced in half lengthwise
1/3 cup honey
1 bunch fresh mint leaves, reserving some for garnish
1 bottle sparkling water (optional)

Combine ingredients except sparkling water in a glass pitcher and let sit at room temperature for one hour. Refrigerate for at least two hours, or overnight. Spoon some fruit into glasses and top with a splash of sparkling water (if using), garnish with mint.

?
Winter White Sangria
This can be made with sparkling wine for a bubbly sangria. Yum. Make the recipe as is, but use only one bottle of still white wine (it will be very concentrated) to let the flavors develop, and then add a bottle of sparkling wine before serving.

2 bottles dry white wine
1 large grapefruit, thinly sliced into rounds
2 tangerines, thinly sliced into rounds
1 pear, cored and sliced
1 apple, cored and sliced
1 cup fruit nectar or juice of your choice
1 bunch fresh mint leaves, reserving some for garnish
1 bottle sparkling water (optional)

Combine ingredients except sparkling water in a glass pitcher and let sit at room temperature fro one hour. Refrigerate for at least two hours, or overnight. Spoon some fruit into glasses and top with a splash of sparkling water (if using), garnish with mint.

Nothing says “helloooo, winter” quite like hot apple cider. It’s great for holiday parties because it makes the house smell so spicy and apple-icious, and it’s a breeze to make. Here are three recipes for hot apple cider: A zesty wassail, a festive raspberry cider, and one gone wild with tequila and cranberry.]]> Nothing says “helloooo, winter” quite like hot apple cider. It’s great for holiday parties because it makes the house smell so spicy and apple-icious, and it’s a breeze to make. Here are three recipes for hot apple cider: A zesty wassail, a festive raspberry cider, and one gone wild with tequila and cranberry.

Zesty Wassail
One often finds pineapple juice in recipes for wassail and while we’re sure it’s tasty, pineapple seems so unwintery for a drink that has been used in winter celebrations since at least the 1400s! And although wassail has evolved from its early beginnings (when it contained warm beer and egg yolks) it still retains its festive winter cheer.

2 quarts organic apple cider
1/2 cup orange juice
1/4 cup lemon juice
2 teaspoons whole cloves
3 cinnamon sticks
1 teaspoons ground nutmeg
2 oranges, sliced
2 lemons, sliced

Mix all ingredients and bring just to a boil, simmer for 10 minutes, or leave on the lowest heat (or in a slow cooker) to keep warm. Serve with orange or lemon slices, or a cinnamon stick.

Hot Raspberry-Apple Cider
This one really couldn’t be easier, and with its sweet tang and reddish hue it’s guaranteed to bring glad tidings. For the organic raspberry juice concentrate, we like Cascadian Farm brand, which is available at many supermarkets.

2 quarts organic apple cider
1 cup frozen organic raspberry juice concentrate
2 tablespoons honey (if the apple juice is on the tart side)
2 cinnamon sticks
1 cup rum (optional)

Mix all ingredients and bring just to a boil, simmer for ten minutes, or leave on the lowest heat (or in a slow cooker) to keep warm.

Wild Cider
Inspired by a recipe from Gourmet magazine, 1996

2 quarts organic apple cider
1 cup cranberry juice
1/2 cup tequila (or more for extra wild cider)
1/4 cup orange-flavored liqueur

In a saucepan heat cider and cranberry juice cocktail just until hot (do not let boil) and remove from heat, or leave on lowest heat (or in a slow cooker). Stir in tequila and liqueur. Garnish with lime slices.

Oh eggnog. Your thick, sweet creaminess, your fragrant nutmeg, your gentle brandy bite. So divine, yet so decadent with all of your heavy cream, sugar and raw eggs. This year, I must forsake you for my new holiday hero from New Orleans: Brandy Milk Punch. This healthier classic replaces eggnog's naughtiness with tamer, more wholesome ingredients, but still packs a luscious wallop. It's for the best.]]> Oh eggnog. Your thick, sweet creaminess, your fragrant nutmeg, your gentle
brandy bite. So divine, yet so decadent with all of your heavy cream, sugar
and raw eggs. This year, I must forsake you for my new holiday hero from New Orleans: Brandy Milk Punch. This healthier classic replaces eggnog’s
naughtiness with tamer, more wholesome ingredients, but still packs a
luscious wallop. It’s for the best.

Besides the obvious nutritional advantages of milk punch over eggnog, it is much easier to prepare and is super party-friendly. It can be made ahead and kept in the freezer, where the spirits keep it from freezing and impart it with a slushy thickness that makes it seem far more decadent than it is. If your serving pitcher won’t fit in your freezer, just use a pitcher (or bowl) that will fit and decant it before serving.

For a delicious vegan version, substitute hemp milk for the milk and agave syrup for the honey.

Ingredients
2/3 cup honey
1 1/2 cups brandy (or bourbon, rum, or a mix of them for 1 1/2 cups total)
2 tablespoons vanilla extract
1/2 gallon organic whole milk
Grated nutmeg

Add honey, spirits, and vanilla to a large pitcher (see note above) and stir until well blended. Stir in milk and place in freezer for several hours.

Before serving, stir and garnish with fresh grated (or ground) nutmeg.

Some people have pretty compelling arguments against drinking milk. And while it's true that we are the only species to drink the milk of another species—we are also the only species that cooks its food and can open a bottle of red wine (should we give that up too?). Truth be told, there are a number of persuasive reasons to wean oneself from cow milk—find out here if you should stop drinking milk, and read about non-dairy alternatives.]]> Some people have pretty compelling arguments against drinking milk. And while it’s true that we are the only species to drink the milk of another species—we are also the only species that cooks its food and can open a bottle of red wine (should we give that up too?). Truth be told, there are a number of persuasive reasons to wean oneself from cow milk—find out here if you should stop drinking milk, and read about non-dairy alternatives.

Personally, I’ve hopped on and off the milk-drinking fence so many times I am not sure which side I’m on. But a few things are sure: If you are vegan, lactose intolerant, or have a milk allergy, you probably use milk alternatives. Some might also switch to milk alternatives for taste, or to lower their saturated fat intake (although skim cow’s milk is non-fat, some find milk alternatives are a better tasting way to avoid saturated fat). I would convert, once and for all, to non-dairy milk if I couldn’t get milk from rBGH-free cows.

The Vegan Case
Animal rights proponents point to the cruelty inherent in industrial farming. The animals are treated terribly and the milk is can be quite unhealthy. (See Easy Greening: Cow Milk). In addition, there are serious environmental problems that dairy farms create. The dairy-products industry is the primary source of smog-forming pollutants in California; a single cow emits more of these harmful gases than a car does. The last common argument for a dairy free life is that cow’s milk is made for cows. We are the only mammal that drinks the milk of another mammal—and we were just not meant to do that, as evidenced by our inadequate lactase production.

Intolerance and Allergies
Lactase is the enzyme produced in our small intestine that breaks down lactose, the natural sugar in any milk. In toddler-hood we begin producing less lactase. It is the reduction of lactase that leads to lactose intolerance—which is the inability to properly digest milk. Millions of Americans are lactose intolerant, and an estimated 90 percent of Asian-Americans and 75 percent of Native- and African-Americans suffer from the condition. Lactose intolerance can cause bloating, gas, cramps, vomiting, headaches, rashes, and asthma. Having a milk allergy is different: in this case the body has an allergic reaction to one or more of the proteins in milk (casein, whey, and lactalbumin). Milk allergies can incite gastric distress, as well as skin problems like rashes and eczema, and runny noses or nasal congestion.

The Calcium Issue
But if we require so much calcium, it might seem that our bodies really do need milk. Well. According to an authoritative article in the British newspaper The Guardian, Anne Karpf exhaustively explores the problems with milk. Here is just one fascinating fact she doles out: “American women are among the biggest consumers of calcium in the world, yet still have one of the highest levels of osteoporosis in the world…Most Chinese people eat and drink no dairy products and consume only half the calcium of Americans…yet osteoporosis is uncommon in China despite an average life expectancy of 70.” She goes on to propose that the bone loss and deteriorating bone tissue that take place in osteoporosis are due not to calcium deficiency but rather to its resorption: it’s not that our bodies don’t get enough calcium, rather that they excrete too much of what they already have. Is our need for calcium from dairy just a very deep-seated myth? Okay, I am grappling with this one. We have been programmed since childhood to believe in the necessity of milk and calcium, but those statistics are hard to ignore.

The Alternatives
With all of that in mind, here’s a quick round up of the alternatives. One of the reasons that milk is so popular is because it’s an excellent source of fortified (added) calcium, B12, riboflavin, and vitamin D. (As well as a very strong dairy industry and their lobbying arms.) Milk alternatives won’t automatically contain those ingredients, so be sure to look for a brand that is fortified.

Read the Labels
Also, when selecting a milk alternative be sure to compare nutritional labels. You’ll be amazed by the amount of sugar some of these products have. One popular brand of soy milk rang in with a dizzying 19 grams of sugar per serving: that’s the equivalent of almost five teaspoons of sugar!

Almond Milk
With only 2 grams of protein per 8 ounces, almond milk is not that impressive in the protein department—but almonds are one of the healthiest foods around. They’re rich in magnesium, potassium, manganese, copper, the antioxidants vitamin E and selenium, and calcium. Almond milk has a nice sweet, nutty flavor and a good consistency, which makes it good for drinking as well as a good dairy substitute in cooking.

Hemp Milk
A personal favorite: Hemp milk is new to the market and is made from seeds grown in Canada, where growing hemp is legal. It is a good source of omega-3 and -6 essential fatty acids, calcium, and phosphorous, and is commonly fortified with other vitamins and minerals. One (very delicious) brand, Living Harvest, states that unlike soy protein, hemp protein doesn’t contain high levels of enzyme inhibitors, phytates, which can interfere with the proper assimilation of essential minerals, or oligosaccharides which cause flatulence and stomach distress.

Oat Milk
Oat milk is gaining in popularity and availability. It is high in fiber, is cholesterol and lactose free, and contains vitamin E, folic acid, and other trace elements and minerals. Oats are also rich in phytochemicals, naturally occurring chemicals in plants that help fight diseases such as cancer, heart disease, and stroke. It is said to be highly tolerated by people with multiple allergies—however it’s not good for people with gluten intolerance.

Rice Milk
Rice milk is processed from brown rice and typically contains rice syrup, evaporated cane juice or another natural sweetener. It is usually fortified with calcium or vitamin D. It is generally very sweet, and pretty watery. The main drawback of rice milk is that it is mainly just a source of carbohydrates—it is a good dairy substitute for cooking, but shouldn’t be used as a replacement for nutrients.

Soy Milk
There was a time when soy was considered nothing short of a miracle bean. But times have changed. The preponderance of GMO strains drifting into soy fields is alarming (it is estimated that 90 percent of soy is genetically modified), and people are increasingly acquiring quite serious allergies to soy. If you drink a lot of soy milk, you might want to read the arguments about possible health issues associated with soy. Dr. Kaayle Daniel, author of the book The Whole Soy Story: The Dark Side of America’s Health Food says: “Soy isoflavones–the plant estrogens in soy most often credited with cancer prevention–are listed as carcinogens in many toxicology textbooks. They have also been proven to be mutagenic, clastogenic and teratogenic.” Excessive soy intake has also been linked to an increased risk of thyroid disease, and some feel that soy’s phytoestrogens may attenuate testosterone levels in boys. The jury may still be out on soy, but the bottom line might just be that soy milk is significantly more processed than the other milk alternatives.

Not-Milk Milk Recipes
Milk alternatives are surprisingly easy to make at home. See our collection of simple, delicious, and quick nut, seed, and grain milk recipes.

This is the third article in a series of three on milk. See Cow Milk: Easy Greening and Raw MIlk: Easy Greening if you are interested in reading more about milk.