Time for a Healthy Living How To Reader Q & A
What do you put in your coffee? I am trying to get off the unhealthy flavored coffee creamers and think I am sensitive to dairy. Any suggestions?
First of all, you are very wise to ditch those unhealthy coffee creamers. I took a quick peek at the ingredient label of a common brand, only to see sugar and partially hydrogenated soybean oil listed among the first ingredients. So, bravo you, for wanting to ditch this health-robbing, dare I even call it, food and look for a healthy alternative!
I too suspected I was sensitive to dairy, but enjoyed heavy cream in my coffee so much, it took a gallbladder attack and allergy testing that confirmed my suspicion, to finally give it up. I tried several different non-dairy creations that were okay, some better than others, until I stumbled on Bulletproof® Coffee* and after a few weeks of playing with the recipe I landed on my perfect cup.
Here's what you do…brew a nice strong cup of coffee and to that add 2 tsp. coconut oil, 1 tsp. ghee and liquid vanilla stevia to taste. If you have an immersion blender, like this one, whiz it up. No immersion blender, you can whiz in a regular blender (that's what I do). The end result is a creamy dairy-free drink that rivals any fancy coffee house concoction without the unhealthy hydrogenated oils and sugar found in the flavored coffee creamers.
What the heck is ghee?
When it comes to dairy allergies, the milk proteins, casein and whey are the common culprits. Ghee is actually butter with not only the problematic proteins removed but also the milk sugar lactose. Ghee is rich in butyric acid which is great for healing the gut. And when one is experiencing sensitivities or allergies to food, it is pretty likely the gut needs some love.
You can make ghee or you can buy ghee. It is shelf stable and last for a year or more.
*The original “Bulletproof® Coffee” was created by Dave Asprey of The Bulletproof® Executive.