Who Created Almond Milk?

Almond milk has a long history, dating back hundreds of years. According to William Shurtleff and Akiko Aoyagi, authors of History of Soymilk and Other Non-Dairy Milks (1236-2013), it was first described in writing in a 13th-century cookbook in Iraq, which outlines the procedure of making the alternative milk.

Who was the first to make almond milk?

The first references to almonds and almond milk are in a Baghdadi recipe book from the 13th century, as well as a 14th-century Egyptian cuisine book that describes extensive use of almonds and almond milk. Almond milk was first mentioned in English literature in 1390, thus England wasn’t far behind.

What’s the story behind almond milk?

Almost every medieval European cookbook lists almond milk as an ingredient. It’s even been claimed that it was the most important ingredient in late medieval cooking.

However, the almond and its milk were not inexpensive (some might say they could cost you an almond a leg). It was a pricey, exotic item for much of northern Europe, which imported it from sunny climates, and it only appeared on the tables of the nobles.

While almond milk was not the cheapest option, it had a stronger flavor than cow’s milk. After all, for much of history, people put their health at risk by drinking cow’s milk, which spoils quickly and can cause a variety of ailments. Instead, most individuals ate milk in the form of cheese and butter, or utilized almond milk as a replacement when it was available and affordable.

Who is the owner of almond milk?

Danone (2017present) Danone (2017present) Danone (2017present) Danone Danone purchased WhiteWave Foods in 2016 and now owns U.S. Silk, an American brand of dairy-alternative products (including soy milk, soy yogurt, almond milk, almond yogurt, cashew milk, coconut milk, oat milk, and other dairy-alternative products).

Lacks protein

Almond milk has only 1 gram of protein per cup (240 ml), compared to 8 and 7 grams in cow’s and soy milk, respectively (16, 17).

Protein is required for a variety of body processes, including muscular growth, skin and bone construction, and the generation of enzymes and hormones (18, 19, 20).

Beans, lentils, nuts, seeds, tofu, tempeh, and hemp seeds are among the high-protein dairy-free and plant-based foods.

If you don’t mind eating animal products, eggs, fish, poultry, and beef are all good sources of protein (21).

Unsuitable for infants

Cow’s or plant-based milks should not be given to children under the age of one year because they can inhibit iron absorption. Until 46 months of age, breastfeed or use infant formula exclusively until solid meals can be introduced (22).

Offer water as a nutritious beverage option in addition to breast milk or formula at 6 months of age. Cow’s milk can be given to your infant’s diet after the age of one (22).

Plant-based drinks, with the exception of soy milk, are inherently low in protein, fat, calories, and a variety of vitamins and minerals, including iron, vitamin D, and calcium. These nutrients are necessary for development and growth (23, 24).

Almond milk has only 39 calories per cup, 3 grams of fat, and 1 gram of protein (240 ml). This is insufficient for a developing infant (5, 24).

Continue to breastfeed or see your doctor for the best nondairy formula if you don’t want your kid to swallow cow’s milk (23).

May contain additives

Sugar, salt, gums, tastes, and lecithin and carrageenan can all be included in processed almond milk (types of emulsifiers).

Texture and consistency are achieved by the use of emulsifiers and gums. Unless ingested in really large quantities, they are harmless (25).

Despite this, a test-tube study indicated that carrageenan, which is often used as an emulsifier in almond milk and is generally considered harmless, may disturb intestinal health. Before any judgments can be drawn, however, further thorough research is required (26).

Despite these issues, many companies avoid using this ingredient entirely.

Furthermore, many flavored and sweetened almond milks include a lot of sugar. Sugar consumption can lead to weight gain, tooth problems, and other chronic illnesses (13, 14, 27).

Almond milk is low in protein, lipids, and nutrients necessary for an infant’s growth and development. Furthermore, many processed kinds contain sugar, salt, flavors, gums, and carrageenan, among other things.

It is nutritious

Although almond milk does not compare to cow’s milk in terms of nutrition, enhanced products get close.

They usually contain extra vitamin D, calcium, and protein, making them nutritionally comparable to ordinary milk.

Almond milk, on the other hand, is naturally high in various vitamins and minerals, particularly vitamin E.

The table below compares the amounts of a few nutrients, vitamins, and minerals found in a cup of enriched commercial almond milk versus a cup of low-fat cow’s milk, as well as some daily values (DV) (2, 3).

When did people first begin to drink milk?

The history of milk poses a chicken-or-egg conundrum: humans couldn’t digest the beverage until mutations enabled them do so, but they had to be drinking milk to modify their DNA. Sarah Tishkoff, a geneticist at the University of Pennsylvania, adds, “There’s always been the debate of which came first.” “The mutation or the cultural practice.”

Now, scientists have discovered some of the earliest evidence for dairy consumption: Milk products have been consumed by people in modern-day Kenya and Sudan since at least 6000 years ago. That was before humans had the “milk gene,” implying that we drank the liquid before we had the genetic tools to digest it properly.

Milk can be digested by all humans when they are young. However, the ability to do so as an adult only emerged lately, most likely within the last 6000 years. Adults may manufacture the enzyme lactase, which can break down the milk sugar lactose, thanks to a few mutations. Lactase persistence genes are widely distributed in modern Africa, which has four known lactase persistence variants. (Only one is used by European populations.)

When these lactase mutations first appeared, they propagated quickly, indicating that those who carried them had a significant advantage. Tishkoff, who was not involved in the work, said, “It’s one of the clearest signatures of natural selection ever observed.”

Researchers looked to Africa, where societies have herded domesticated cows, sheep, and goats for at least 8000 years, to learn more about our milk-drinking past. The researchers looked at eight skeletons from Sudan and Kenya that were between 2000 and 6000 years old. They scraped hardened dental calculus from their teeth and examined it for milk-specific proteins.

The findings revealed that these humans consumed dairy products at least 6000 years ago, according to the team’s paper published today in Nature Communications. This is the first direct proof of dairy consumption in Africa, and possibly the entire planet.

Dairying in Africa, according to the research, dates back as least as far as it does in Europe, if not further. This debunks the white nationalist idea that lactase persistence and milk consumption are somehow linked to white Europeans.

Furthermore, according to a study of some of their bone DNA published in 2020, ancient Africans do not appear to have evolved any milk digesting genes. Madeleine Bleasdale, a co-author of the current study and an expert in ancient proteins at the Max Planck Institute for the Science of Human History, says, “It appears like the community was consuming milk before they developed lactase persistence.”

Milk, cheese, or fermented milk products like yogurt, all of which are widespread in Africa today, could have provided the proteins. Fermentation is a method used by some cultures to break down milk sugars before consumption, making it easier for persons who lack the adaption to consume milk products without drinking raw milk.

According to Fiona Marshall, an archaeologist at Washington University in St. Louis who was not involved in the study, the mutations may have finally evolved because they enabled humans acquire more nutrients from their milk, giving them an advantage over their colleagues. “Any persons with lactase persistence would live longer and have more children among those people.”

It’s possible that the selective pressure for lactase persistence was also environmental. Milking is a long-term solution for managing herds in difficult situations, as it allows herders to collect nutrients from their animals without killing them. Lactase-resistant herders, for example, could make better use of cattle and goats as four-legged water filters and storage containers during droughts. “You have a source of liquid, proteins, and nutrients if you have cows,” Tishkoff explains. “Of certainly, as long as you can keep your livestock alive.”

How did humans manufacture almond milk in the Middle Ages?

As a result, they needed a stand-in. While making almond milk is simple, it does need a significant amount of time and effort. Cooks first pulverized a large amount of almonds and soaked them in boiling water. The mixture was then strained through a fine mesh or cheesecloth.

Who came up with the idea for rice milk?

Rice milk’s actual origins are unknown. In her book Meatless Cookery, published in 1914, Maria M. Gilbert included a recipe for rice milk, which is the earliest documented use of the phrase. The Vita Rice Products Co. developed the first rice milk facility in 1921, and Vita Rice Milk was launched the same year in San Francisco, California. Rice Dream, the first commercially recognized rice milk, was introduced in Tetra Pak containers by Imagine Foods of Palo Alto, California in 1990.

Who is the inventor of coconut milk?

Coconuts are native to Southeast Asia and the Indian subcontinent’s islands. As they colonized the Americas, Portuguese traders took coconuts cultivated in the Indian Ocean to the west coast of Africa, then to the Caribbean and Brazil. Long before colonialism, Austronesian people traveled east to Central America’s Pacific coast, bringing with them the coconuts that originated in Southeast Asia. Coconut milk first appeared in the cuisines of numerous nations around the world about 2,000 years ago.

Who owns the planet’s resources?

Maheb Nathoo launched Earth’s Own in 1995 under the name Soyaworld Inc., and the company quickly flourished thanks to an investment from Dairyworld Foods, where Mr. Nathoo was Vice President of Finance.

Earth’s Own was purchased by Agrifoods International Cooperative LTD in 2012.