by Joe Martino, Collective Evolution

One thing has become very clear over the past couple of years regarding the value of cow’s milk, particularly pasteurized, in our diets. And unfortunately, it’s not good news. A very seizable study came out late last year in the British Medical Journal which revealed a truth many of us had been speculating about (and perhaps fearing) for decades: Milk does not do a body good, and in fact contributes to a greater risk of mortality in men and women as well as bone fracture in women.

The search for palatable and sustainable alternatives to milk has been going on for years now, with more people becoming conscious of how their food is produced and what effect it has on their bodies. As we learn more about the practices involved in the unnatural mass production of milk, the choice to step away from purchasing cow’s milk is increasingly becoming an ethical one. The market shows this sentiment as well, as almond milk sales have soared to $700 million in 2015, up 40% over 2014. [2]

Hemp milk is another incredibly nutritious and tasty alternative to cow’s milk which supplies the body with essential nutrients without causing harm to the body like dairy milk does. Whatever the reason you are considering abstaining from from cow’s milk, hemp milk is one option you should consider. Here’s why.

Cooking has become a cherished pastime of mine over the last several years. It began in college when I found I could no longer stomach the meals the cafeteria was providing me. I knew I wanted to know what was in my food, so I moved off campus into my own apartment and began calling my mother incessantly for recipes, and then calling her back after mulling over what it meant to julienne an onion. And to be honest, as time has gone by my questions have only increased in number — though, to be fair, this is most likely because I am becoming increasingly familiar with the intricacies of the subject. But one thing I’ve noticed in the past year is my ever-mounting desire to understand what I should and shouldn’t have in my kitchen for efficiency as well as health purposes (yes, I have replaced all plastic food storage containers with glass ones).

I’m the clean type. I don’t like dirty dishes soaking in soap to slowly soften residue for removal  hours later. I prefer things to get clean immediately, hence my affection for non-stick cookware. But, as many of us know, there’s a not-so-secret staple in it that is a major danger to our health: Teflon. This synthetic polymer is found in metal pans to ease the process of cooking and cleaning. But at what risk? From health dangers to environmental hazards, the cons of cooking with it outweigh the pros. Even manufacturers warn their consumers of cooking at too high of a heat when using Teflon due to the emission of toxic particles and gases from the coating breaking apart. Take a look at the below chart to get an in-depth look at exactly what happens when you cook with Teflon at certain temperatures: