Rice Milk Recipe using Nutritious Wild Rice instead of Brown

One of the biggest problems with rice milk as a milk substitute is that it is basically a glassful of carbs. There is little to no redeeming nutritional value including a hugely imbalanced macronutrient profile. This means that there is no fat and little protein to balance out the high carbohydrate content.

For this reason, commercial rice milk is artificially fortified to make the nutrition label acceptable to the FDA and consumers. Synthetic vitamins are added that cause more harm than good. The inclusion of rancid polyunsaturated oils adds the burden of free radicals and inflammatory omega-6 fats.

Unfortunately, without exception, commercial…

Continue reading…

Leave a Reply

Your email address will not be published. Required fields are marked *