Milk’s definition Almonds cannot be milked because they do not lactate, according to FDA Commissioner Scott Gottlieb. But categorizing milk only on the basis of its production process isn’t going to cut it. Perfect Day, a corporation established in the United States, produces dairy products without the use of udders or even cows.
Why is it referred to as almond milk rather than nut juice?
Even if you dislike functional definitions, product names like “almond milk” do not mislead consumers. Consumers do not believe that peanut butter contains dairy butter. They also don’t believe almond milk is simply cow’s milk flavored with almonds.
Almond milk manufacturers should not want their customers to believe their product contains dairy. Many people select plant-based milks because they want milk but don’t want the moral or dietary issues that come with dairy. If a large number of consumers thought almond milks contained dairy, the companies would swiftly rename them almond juice.
What’s the big deal about almond milk?
The Mic Network reports that “Almond milk, the ever-popular soy-free, dairy-free, vegan-friendly milk alternative now found in chic eateries and coffee shops everywhere, is destroying the earth.”
According to a Fortune Magazine article, almond milk has grown in popularity as a dairy-free alternative for vegans and lactose-intolerant coffee drinkers alike in recent years, becoming more popular than other non-dairy milks. The market for almond milk grew by 250 percent between 2010 and 2015.
When compared to dairy milk, many people prefer almond milk because it has a lower carbon footprint. However, almond milk has a negative impact on the environment in other ways, which may surprise you. The main concerns with almond milk production are water use and pesticide use, both of which may have long-term environmental consequences in drought-stricken California, which produces more than 80% of the world’s almonds.
Commercial almond farming in California necessitates irrigation with ground and surface water diverted from the state’s aqueduct system. According to a New York Times report, it takes around 15 gallons of water to produce 16 almonds, making almonds one of the state’s most water-intensive crops. Almond milk’s reputation as a healthy alternative has been questioned by critics who argue that the nutritional benefits do not outweigh the gallons of water required to grow almonds.
Given that California produces more than two billion almonds, it’s simple to see why the amount of water diverted for this purpose is significant enough to be concerning. And, because many almonds are cultivated on land that has been converted from natural areas or farms cultivating low-water crops to fulfill the expanding demand for almonds, the increased irrigation needs have been significant.
Forbes reports that “Almond farms have been established on 23,000 acres of natural land. 16,000 acres of the area had previously been categorized as wetlands. In addition, some agricultural land has been turned to almonds from lower-water crops.”
Because the ground in the San Joaquin Valley, where most almonds are grown, is already sinking due to groundwater depletion, the additional wells farmers are digging to irrigate new orchards could have long-term consequences for California and its residents who rely on groundwater for drinking water.
Pesticide use in commercial almond production has been known to contaminate already scarce water supplies and contribute to the toxification of drinking water for people in California’s farming areas, exacerbating the problem. The USDA Pesticide Data Program has identified residues of nine distinct pesticides on almonds, five of which are hazardous to honey bees, according to the Pesticide Action Network, creating another another environmental threat.
A final point to consider is that certain store-bought almond milk brands contain carrageenan, a stabilizer and thickening chemical that has been linked to gastric issues.
According to the California Almond Board, the almond industry is working to promote sustainable water usage and boost water efficiency, so there are some solutions in the works. And, while just a few million almonds are currently certified organic, more farmers are opting to go this route, resulting in a rise in certified organic almond products on the market.
- Think about your possibilities. You might alternate between several non-dairy milks, as each has its own set of perks and drawbacks. Goat and sheep milk are nutrient-dense and less allergic alternatives to cow’s milk.
- Make your own version. If almond milk is a must-have in your life, try making it at home with organic almonds. At the very least, you’ll be able to manage how much water is used in the milk-making process, resulting in a purer product.
- Purchase organically certified products. Pesticides aren’t used in certified organic almond milk, and there’s often less water used as well. When shopping, pick this option. Inquire if the caf uses certified organic products, and if not, propose they do so.
- Carrageenan-containing brands should be avoided. When purchasing almond milk, read the label carefully and avoid types that contain carrageenan.
What is the origin of the name “soy milk”?
The Australia/New Zealand Food Standards Code regulates the labeling of all foods, including milk (FSANZ). Prescribed names, such as’milk,’ can currently be used on other foods if context is provided. For example, the soy component in soy milk indicates that the product is not a dairy product and hence follows the regulations.
In the recent decade, there has been an increase in the number of plant-based dairy substitutes on the market (i.e. those made from soy, nuts, coconut, rice and peas). From a nutritional standpoint, many of these products are not comparable to cow’s milk, and so have the potential to mislead customers.
A government review of food labeling is now underway. The peak organisation for Australian dairy farmers is calling for a comprehensive examination of the issue, including milk labeling definitions.
Why is milk made from plants called milk?
Nondairy beverages are commonly referred to as “milk,” connecting them with the properties of regular milk, from flavor to nutritional value. Consumers can now choose from a variety of plant-based nondairy beverages, including ones made from soy, oats, coconuts, and almonds.
Is oatmilk the same as milk?
Oat milk is a lactose-free, dairy-free, and vegan-friendly substitute for cow’s milk. It’s created with soaking oats that have been mixed and then filtered. The resulting milk can be eaten plain or flavored with natural sweeteners such as vanilla, dates, or cinnamon.
Because oats absorb water readily, after they’ve been blended and filtered, more of the oats themselves wind up in the residual milk. The original oats provide a creamy texture as well as a lot of fiber and protein. The leftover oat “pulp” can be utilized to make oatmeal cookies, porridge, or a natural face mask.
Is oat milk gluten-free?
Because oats are naturally gluten-free, oat milk is generally safe for people who have gluten sensitivities or celiac disease. However, oats are frequently processed on the same equipment as gluten-containing grains. If you have a gluten intolerance, this cross-contamination may be enough to produce an allergic reaction. If you’re concerned about gluten, prepare your own oat milk at home or look for oat milk brands that are made with certified gluten-free oats.
Health benefits of oat milk
Vitamin B, thiamin, folate, magnesium, manganese, phosphorus, zinc, and copper are among the vitamins and minerals found naturally in oats. These nutrients are passed on to the milk made from oats. Store-bought oat milk is commonly enriched with vitamins A and D, iron, calcium, potassium, fiber, and riboflavin if you need more nutrition.
Oat milk provides more carbohydrates than other milk alternatives since it is derived from fiber-rich oats, but no saturated fats. Unlike almond and other nut milks, which provide energy through fats, oat milk contains higher levels of carbohydrates that provide long-lasting energy throughout the day.
A one-cup serving of oat milk contains 130 calories, 15 grams of carbohydrates, 2.5 grams of fat, 0 grams of saturated fats, 2 grams of fiber, 4 grams of protein, 35 percent of your daily calcium need, and 25% of your daily vitamin D requirement. Oat milk is lower in protein than cow’s milk and soy milk, but higher in protein than plant-based milk substitutes like almond, cashew, coconut, and rice milk.
- Satiety – Oat milk’s high protein and fiber content increase satiety, which means it fills you up quickly and keeps you feeling full for longer. This can aid in weight loss by improving appetite control.
- Iron-rich One cup of oat milk includes about 10% of your daily necessary iron intake. This makes it a good iron supply for vegans and vegetarians who may be lacking in other iron sources. Iron levels that are adequate serve to encourage healthy red blood cell formation and can help to prevent anemia.
- Helps maintain healthy cholesterol levels Oats contain beta-glucan, a type of soluble fiber that helps keep cholesterol levels in balance. When oats are processed into oat milk or other oat beverages, beta-glucan maintains its cholesterol-lowering characteristics.
Be wary of store-bought brands
Because oat milk is becoming increasingly popular, pre-made oat milk can be obtained in grocery stores and other food markets. While store-bought variations are sometimes fortified with additional minerals, they may also contain preservatives and sweets, reducing the health benefits of oat milk. Pre-made oat milks may also contain thickeners and emulsifiers, which can wreak havoc on your digestive system.
Making your own oat milk
All you’ll need are oats, water, a blender, and something to sift the oats through. A cheesecloth, nut milk bag, strainer, or even a napkin can be used to strain this recipe from Simple Vegan Blog, which can be made with any type of oat.
Simply soak your oats in water for at least 30 minutes (overnight for optimal absorbency), drain, combine, strain, and voila you have oat milk.
Which nut milk is the most nutritious?
There are several ways to assess the nutritional value of foods, and each of the nut milks listed above meets distinct nutrient requirements.
Almond milk and cashew milk, on the other hand, have the best overall nutritional profile.
One cup of each delivers approximately 25 to 50 percent of your daily calcium and 25 percent of your daily vitamin D in an extraordinarily low-calorie package. Both are high in vitamin E, with cashew milk providing 50% of the recommended intake and almond milk providing 20%.
Despite the fact that both cashew and almond milk are low in protein, many health experts believe that Americans consume enough of this macro in their diet. So, for the most part, cutting back on protein in nut milk shouldn’t be an issue.
Another nut milk, on the other hand, might be preferable for you if you have special dietary needs, such as more protein or higher-than-average calories.
And, sadly, if you’re allergic to peanuts or tree nuts, you’ll have to avoid all nut milks. Instead, use soy, coconut, or hemp milk.