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The rise of alternative milks

theguardian.com

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Re: The rise of alternative milks

#171

Post by rlue »

fucking_tragedy wrote: post #169
nightski wrote: post #84

Earlier quoted context omitted.

I don't drink milk. But we do buy a half gallon of heavy whipping cream twice a month from Costco. It's not about the taste, but macros. Try getting the same fat/protein/carb ratio with soy.... FWIW I still drink almond milk occasionally. But it's no replacement for heavy cream in my coffee. For me it's the same with fake meat. They tend to be carb heavy and little fat. Although beyond meat macros look pretty decent.…

Tofu and tempeh are protein heavy with little carbohydrates.

Even easier, peanuts are _very_ protein- and fat-rich with almost no carbohydrates. I boil and can a kilo of peanut soup every two weeks and chug a can for breakfast every day—25g proteins, 50g fat.

Pouring it into a bowl with soy milk makes it a lot more palatable, but if you're just concerned about your macros, there are definitely more sustainable, plant-based ways to get 'em.

Re: The rise of alternative milks

#172

Post by wbraun »

pascalxus wrote: post #168

All those milks and yet i still can't find a single one that's not completely saturated with Calcium. The levels of calcium added to these milks is truely staggering. Sure, the carton says 30%, but it's actually 65% of your RDI because here in the US the dairy industry has been pressuring for higher and higher recommendations of Calcium. the WHO recommends 500mg, not 1200mg!

Is there any reason to avoid the USDA intake of 1200mg instead of the WHO 500mg? Is it a health issue? A taste issue?

Re: The rise of alternative milks

#173

Post by lern_too_spel »

ThrowawayR2 wrote: post #170
lern_too_spel wrote: post #165

Earlier quoted context omitted.

All of Silk's milks contain calcium carbonate, which serves the dual purpose of whitening the milk and calcium fortification. http://www.ddwcolor.com/natural-colours/calcium-carbonate/

I'm reasonably sure that it's there at levels sufficient only for the calcium fortification. Calcium carbonate was only approved for use as a food colorant by the FDA in late 2017 (e.g. https://sensientfoodcolors.com/en-us/regulatory/fda-approves... ), many, many years after Silk was launched. Note that calcium carbonate is listed in the ingredients under the mineral and vitamin supplementation group.

If it takes more to use it as a whitener, those calcium carbonate candies will cause hypercalcemia. The truth is that what's there is already enough to whiten the milk, and the article mentions this as well. ("Many plant milk brands add calcium carbonate – chalk – to make the liquid whiter and more opaque....") The only difference after 2017 is that now it can be used purely for whitening, which you would need less of it for.

Re: The rise of alternative milks

#174

Post by mixmastamyk »

kbutler wrote: post #150
mixmastamyk wrote: post #137

Earlier quoted context omitted.

Most gmo free at our market. Drinking milk as an adult is weird. One is natural, one isn’t.

> One is natural, one isn’t. Yes, but not the one you mean. Cow milk: can consume it straight as it is produced by nature, right out of the cow (but chilled is probably tastier). Can consume milks from lots of other animals, too. The only reason adult animals don't frequently consume milk is probably just availability. https://biology.stackexchange.com/questions/64822/are-humans... has interesting info, including adu…

I don’t drink soy milk. Packaging is hardly relevant. You may have missed the part of the article that describes how most adult humans are lactose intolerant.

Re: The rise of alternative milks

#175

Post by KitDuncan »

wbraun wrote: post #172
pascalxus wrote: post #168

All those milks and yet i still can't find a single one that's not completely saturated with Calcium. The levels of calcium added to these milks is truely staggering. Sure, the carton says 30%, but it's actually 65% of your RDI because here in the US the dairy industry has been pressuring for higher and higher recommendations of Calcium. the WHO recommends 500mg, not 1200mg!

Is there any reason to avoid the USDA intake of 1200mg instead of the WHO 500mg? Is it a health issue? A taste issue?

I am not at all a medical professional and I am on my phone so I can't give sources, but consuming calcium reduces iron absorption? Don't know about side effects, but I know you want your calcium and iron levels balanced. Same with zinc and copper.

Re: The rise of alternative milks

#176

Post by KitDuncan »

brailsafe wrote: post #149

As a vegan/firefighter I made the leap from not drinking milk to drinking milk about a year ago and I'm never looking back. Milk is the future.

You consider yourself a vegan, but you drink milk? Am I missing something? Also why are you so excited about milk, you don't really explain.

Re: The rise of alternative milks

#177

Post by azinman2 »

pofilat wrote: post #108
azinman2 wrote: post #15

Earlier quoted context omitted.

I’d suggest it is unhealthy. We don’t even know what all is in the food we eat, so to pretend we can combine a bunch of synthetic stuff into some well rounded meal for daily consumption I believe is dangerous.

The alternative to soylent is solid foods that are a combined bunch of things loaded with synthetics. Anything you cook is "synthetic".

I don’t think that accurately reflects the only alternative...

Re: The rise of alternative milks

#178

Post by azinman2 »

NikolaeVarius wrote: post #39
azinman2 wrote: post #15

Earlier quoted context omitted.

I’d suggest it is unhealthy. We don’t even know what all is in the food we eat, so to pretend we can combine a bunch of synthetic stuff into some well rounded meal for daily consumption I believe is dangerous.

Fruit juice is most likely much worse than soylent. Ditto for milk.sugar and calorie bombs. Look at the ingrediants in soylent .its fine and nothing stands out as non food

It’s meant to be your entire meal, not just a drink.

Re: The rise of alternative milks

#179

Post by erikpukinskis »

justin66 wrote: post #123
jelliclesfarm wrote: post #113

If someone is looking to switch for sustainablity reasons, they shouldn’t be buying liquid non dairy almond either. You must need a handful of almonds to make your own almond milk. It’s wasteful in so many ways..from processing to transporting to the water content and all the middle men charges in the supply chain. Soak almonds. Peel. Purée with water..strain. Or don’t. Fresh almond milk. I realize many people won’t…

I'm told making oat milk is similarly simple. That one is tempting because the ingredients are so cheap.

Commercial oat milk tends to have far more protein than almond milk too. Almond milk has almost none. Soy has the most.

(Although homemade almond milk would seem to have a lot more than boxed. 1.5 cups of almonds to 3 cups water is 7g protein per cup. Close to soy milk. Whereas commercial almond milk has more like 1g per serving)

Re: The rise of alternative milks

#180

Post by Ar-Curunir »

jelliclesfarm wrote: post #109
nightski wrote: post #84

Earlier quoted context omitted.

I don't drink milk. But we do buy a half gallon of heavy whipping cream twice a month from Costco. It's not about the taste, but macros. Try getting the same fat/protein/carb ratio with soy.... FWIW I still drink almond milk occasionally. But it's no replacement for heavy cream in my coffee. For me it's the same with fake meat. They tend to be carb heavy and little fat. Although beyond meat macros look pretty decent.…

I agree. The goal of food must be that it’s is calorie and nutrient dense with as little expenditure or harmful. Hopefully we can find plant based alternatives and anything from perennials would be better. Like tree nut milks. The cost of dairy milk is the methane side effect that is actually more harmful to our eco system than carbon ..especially with our changing climate. I really like what’s happening with synthet…

Food must also be delicious. Sapping joy out of life is not really a fun way to, well, live.
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