It’s been a while since I researched this, but if I remember correctly:
A cup of almond milk contains about four almonds. The rest is water and filler. The filler might be either calcium or oil, along with perhaps some guar gum or similar. Read the label.
(In my opinion, the calcium-based almond milk is fine and the oil-based ones are awful.)
So the other ingredients might or might not be a problem, but you’re actually getting only a few almonds.
Is Almond Milk Inflammatory
Possibly.
As a topic title. 
I don’t think it is actually a milk? It’s a juice. But it is competing against mammalian milk. So it has to be marketed like that.
The whole almond with the case is a dried fruit from inside a pod. And the nut is the kernel.
Dried fruit + fruit juice… not very keto.
I think cashews are drupes? (I thought they were legumes) They are interesting to see harvested as the cashew apple secretes a toxic irritant sap, or juice on to the skin of the people harvesting them.
Almonds have too many oxalates for me.
Based on what I’ve read, I think I’m pretty safe to drink my almond milk, or almond juice :-). I put it in a milk frother, which I highly recommend if you love lattes. Drinking this gets rid of my hunger and can hold me until my next meal, preventing me from getting snacky.
Why is it you’re drinking nut ‘milks’? Lactose/cream intolerance? For a while a few years ago when I first started keto I made smoothies using unflavoured coconut milk as an adjunct to whipping cream. I did so to increase the total volume of the smoothie without adding much of anything nutritionally. I had already discovered, ask me how(!), that if you attempt to blend whipping cream you separate it into butter and foam. The nutrients contained in the nut milk are so dilute, one might as well use water. One day it occurred to me: why buy this stuff when water is free? So I started making my smoothies with whipping cream watered down with … water. The difference in flavour was negligible. For more than a year I also made ‘keto milk’ by watering down whipping cream to something approaching 10%.
I make ‘keto coffee’ every morning and it resembles latte because I put it through a blender for about a minute before dumping it into 'Bubba’. This is my first meal of each day.
I love the taste of almond, cashew, and coconut milks. A few reasons I don’t drink heavy whipping cream is it causes me to gain weight easily. I’ve never understood why. It’s too rich for me to tolerate as far as taste. When I was a milk drinker even 1% milk gagged me. I could only stand skim milk.
From what you describe, my guess is you have an intolerance for dairy. Are you able to eat cheeses of any sort without adverse effects?
There’s not only lactose to contend with, but many people also have a sensitivity to milk proteins.
No dairy intolerance that I know of. It started 15 years ago after I had gastric bypass and I was told to avoid high fat foods, sugar, and fried foods. Instead of drinking whole milk I switched to skim and just got so used to the light body of it. Since I don’t drink dairy anymore I got used to almond milk.
I’ve been wondering about this because I love it in my coffee when I’m not fasting… Take a look at the ingredients guys.
Are the ingredients good or bad? I’ve been using this in my coffee since I discovered it and there’s a pumpkin spice version that is absolutely delicious. This morning I accidentally took a drink of my husband’s coffee with 1/2 & 1/2 and I still can’t get the taste out of my head, and it wasn’t spoiled either. I haven’t had milk or 1/2 & 1/2 for almost 2 years and I think the lactose made me sick.
Have you had any tests that measure inflammation? If your C-reactive protein (or other relevant test) is low, maybe stop worrying…
2nd ingredient. The extra sunflower oil into your diet can be pro-inflammatory. They work hard to thicken that stuff up. Human food scientists trying to emulate a mammalian udder that creates cream.
