71–80 of 214 posts
I have lactose intolerance, I am allergic to tree nuts, have an intolerance to legumes, and have yet to find a certified gluten-free coconut milk. Let me know.
Rice milk could qualify.
Earlier quoted context omitted.
I ate a lot of milk and cheese my entire life. Once I stopped, it was shocking how the aroma of dairy changed for me. Now it smells like old fingernails and skin, which makes perfect sense.
> Now it smells like old fingernails and skin, which makes perfect sense. Doesn't make 'perfect sense' to me. Maybe poetic sense if you're coming from a certain point of view.
Using “milk” in the name of something doesn’t make an “alternative milk” in any way that doesn’t apply to any other drinkable liquid.
It’s pure marketing, where the reality would be “juice” if we’re being charitable. In a lot of cases it’s water with a hint of X, and a lot of added sugar. All told drinking a lot of anything other than water is probably a bad move, but evidence suggests that if you’re not lactose intolerant, milk is a healthier choice for what you put on cereal. All things being equal, my major issue with alternative “milk” isn’t th…
Earlier quoted context omitted.
It’s pure marketing, where the reality would be “juice” if we’re being charitable. In a lot of cases it’s water with a hint of X, and a lot of added sugar. All told drinking a lot of anything other than water is probably a bad move, but evidence suggests that if you’re not lactose intolerant, milk is a healthier choice for what you put on cereal. All things being equal, my major issue with alternative “milk” isn’t th…
If you're concerned about agricultural use of water in California, I would suggest a bigger concern is alfalfa, a low-value, water-intensive crop, most of which gets shipped to China. We are almost literally selling water to China. Almonds, at least, are a high-value crop, meaning that if we found a way to circumvent or invalidate the 19th-century water rights and raise the price of water to farmers, almond growers c…
Earlier quoted context omitted.
I've made cashew milk and oat milk at home and they're naturally colored as they are on store shelves. Also, you can look at the ingredients list to verify that they are not colored. I don't recall the last time I saw or purchased one that was artificially colored. EDIT: Removed the first sentence as recommended.
> Please don't lie Please don't accuse people you don't know and second guess their motives in a conversation with them. > I've made cashew milk and oat milk at home and they're naturally colored as they are on store shelves Which is neither here nor there. I didn't say all are colored white: I used the term "usually". Second, even naturally white "alternative milks" have artificial coloring added for when they hit t…
Could you give some examples of this? I'm not that familiar with the different brands, but I've tried quite a few, and at least in the US I don't think that any of them I've tried add artificial coloring, and I don't think I've noticed packaging touting this as an advantage. Maybe this is a regional difference?
Here's an example of what I think the ingredients usually look like: https://silk.com/products/original-soymilk (click on ingredients)
And here's a breakdown of the standard ingredients in almond milk that doesn't mention artificial coloring: https://spoonuniversity.com/lifestyle/a-breakdown-of-every-s...
I put away about three gallons of milk a week. I just drink a lot of it (and obviously lactose intolerance isn't a problem). I can't ever stomach these. My wife, on the other hand, budgets her lactose intake, prefers lactose-free milk (which I find unpleasantly sweet), and will readily drink almond and soy milks which I can't stand. But I'm firmly ready to believe that I'm the dinosaur here.
why do you need to? it's understandable that others want alternatives for whatever reason, but there's no shame in liking cow milk. it's delicious.
sometimes the next new thing really is better (to you), but worrying about what's fashionable becomes a tiresome treadmill.
Using “milk” in the name of something doesn’t make an “alternative milk” in any way that doesn’t apply to any other drinkable liquid.
It’s pure marketing, where the reality would be “juice” if we’re being charitable. In a lot of cases it’s water with a hint of X, and a lot of added sugar. All told drinking a lot of anything other than water is probably a bad move, but evidence suggests that if you’re not lactose intolerant, milk is a healthier choice for what you put on cereal. All things being equal, my major issue with alternative “milk” isn’t th…
In comparison, soda is 11g/100ml, juice is 9g/100ml, iced tea is 8g/100ml.
Perhaps it is different in the US.
I am amazed though, when I see people buying "skinny oat(or whatever) milk". Pretty sure you can achieve the same at home by mixing regular oat milk and some filtered/softened water.
I have lactose intolerance, I am allergic to tree nuts, have an intolerance to legumes, and have yet to find a certified gluten-free coconut milk. Let me know.
I've completely switched to soy milk. It tastes a little different to cow milk but after a few cups of tea over a week I didn't notice anymore. Now cow milk tastes strange to me. Soy milk also lasts around a year unopened so you can save time buying it in bulk as a plus. People need to stop expecting replacements to taste 100% identical to what they're use to and give their tastebuds some time to adapt. Same with mea…