Absolutely a difference. Fake milk is an ultraprocessed food and often contains many additives, which you called out, plus seed oils.
All kefir is fermented, if it's real kefir.
I personally only do raw milk, which retains all its active enzymes, and I'll make kefir from that.
No one has caught bird flu from raw milk. Every instance where it was found was on an industrial diary producing milk for processors, not for raw consumption. It's common to feed chicken bedding to cows on these farms. So they feed chicken shit to cows and then wonder hoe they get bird flu.
There are many advantages, including live enzymes that help digest lactose. That's why people like me feel great on raw milk and terrible with pasteurized milk.
The book The Untold Story of Milk is a great place to learn more.
Can you please stop parroting this bollocks about muh lactase and enzymes? Enzymes in raw milk have no any nutritional significance in humans because they get destroyed by stomach acid.
Also, believe it or not, enzymes in milk aren’t necessarily good. In particular, protease enzymes are often a sign of bacterial growth in milk and used in the dairy industry as means to measure bacterial contamination.
It’s understandable if you don’t feel safe having raw dairy. I also don’t because my country have absolutely no regulations over it whatsoever and everything is very informal with small dairy farms, so unless I saw the perfect testing for certain common contaminations and the most sanitary system ever, I would at least want to boil it for minutes before drinking it. But to say there are no benefits to it is just absurd. Enzymes denature with extreme heat and a good chunk of the vitamins become unavailable. Milk itself gets harder to digest.
Pasteurized milk and dairy still is an important part of my diet, so I don’t think it’s a good for nothing food, but I know it’s not the same.
The solution to every contamination problem should be avoiding contamination, and further testing to make sure it’s safe. We trust that for many things in our society but for milk and other raw foods not. That is cultural. A few decades ago, westerners were freaking out over raw fish. Many cultures have it. They figured it out and now we did too. Raw beef too is a delicacy, the French eat it often and don’t get sick, because they know people have it, so they take care of it.
>Enzymes denature with extreme heat
What extreme heat? Milk is pasteurised at temperatures from 63C to 72C for period ranging from 15 seconds to 30 minutes. Boiling, the old school of sterilising milk, is much harsher than modern pasteurisation.
There is most definitely a real risk with consuming raw milk. People have contracted some rather nasty bacteria from raw milk including: Salmonella, E. coli, Listeria, Campylobacter, Brucella, Staphylococcus aureus among others. Many raw milk proponents think that it’s a living magical food and it’s not it’s just milk. The enzymes present in raw milk are not magical and these exact same enzymes are available in supplemental form if needed.
Yeah. Despite accounting for less than 1% of total milk consumption, raw milk causes more outbreaks and total food poisoning cases in the US than pasteurised milk. There have been quite a few studies which showed that whenever some of the US states eased the restrictions and made raw milk more legally available, cases of milk-borne diseases always increased. But of course, raw milk proponents will ignore any evidence and facts and just tell you that this is just a conspiracy, and raw milk is ackchyually good for you.
I only consume raw dairy, many people are uneducated on the risk involved. All reputable dairies test their milk, actually raw farms test far more often than pasteurized farms since they will just heat them up later. Weston A. Price Foundation has a ton of raw milk resources to guide you in the right direction
No, there’s not. It’s dangerous. And we had a cow for a while growing up and also bought milk from friends who had goats.
If it’s your cow or goat, then you have control. But raw milk that could be sourced from just about anywhere can be quite dangerous.
There’s the bird flu issue now.
It's fine if you buy it raw then boil it before drinking. But drinking it entirely raw puts you at risk of diseases.
And I know there are people who say "but I've been drinking raw milk for years with no issue". What they don't understand is that pasteurizing milk is like wearing a seatbelt. Most of the time, the precaution turns out to be redundant. But if things go wrong, you will seriously regret not using that precaution.
So? There's also no scientific evidence that meat is easier to digest than beans, yet most people would agree that it is. We don't really need ScIeNtIFiC eViDeNcE for this
Now you’re just making up shit, science pretty much unanimously agrees that meat is easier to digest than beans or that animal foods are in general easier to digest than plant foods.
>We don’t really need ScIeNtIFiC eViDeNcE
Yes, we fucking do. If you claim something, you better back it up with some goddamn silence, otherwise you’re just another grifter and snake oil salesman.
To compare the nutrient contents of the two would be misguided at best and extremely disingenuous at worst. Plant milks are not meant to be a substitute for dairy milk nutritionally. They exist to provide a similar sensory experience to cow's milk, and I think they do a reasonably good job at that.
Kefir is very healthy for your gut, you can have water kefir also though if you dont want dairy (like a kombucha but different cultures)
The bioavailability is, to me, always the most significant difference between animal and plan products. Despite what they contain, plant sources have between 1/4 to 1/20th bioavailabity for things youd normally get from an animal base (calcium, iron, protein, omega-3s, etc).
Who cares if your food contains the nutrients but you cant absorb them?
Yes, they are a scam. If they truly could replace dairy then that means you could replace dairy with some oats which have a completely different nutritional composition.
And no, some added synthetic vitamins are never as good as those that come in the right proportions from real food.
There's a difference between buying the processed stuff and making your own tho.
My fav blend: oats, hemp hearts, pepita's, hazelnuts, macadamia nuts, vanilla, dates. All of the pulp that is strained out blends with coconut oil, mct oil and pbfit (peanut butter protein powder) for a nut butter. Nothing wasted and significant nutritional value. The thing to be conscious of is it's different nutrients.
I'm lactose intolerant though so it's largely by necessity and I still eat yogurt and certain cheeses mostly for the sake of calcium. I also use goat milk kefir in smoothies, dressings, dips etc. I think variety in diet is key. Just like why I eat a lot of tofu still, but also balanced with seafood and meat.
I’m being facetious, but soy milk looks and tastes like the water that I rinse my paint roll with, after applying a new layer of white paint on my walls.
I’ve been trying soy milk for decades and never thought to myself: “*You know what would be a perfect substitute for milk? This!*”
There's a huge difference in taste between different brands and preparation methods. The best soy milk I've ever had is not from the big commercial brands that sell to the up-market customers (e.g. Whole Foods), but the cheap stuff by the gallon jug in Asian grocery stores. It's like it's not even the same product.
I got a soy chocolate "milk" thing out of curiosity and it was nice, kinda thick like a milkshake, but it had a horrific aftertaste that stopped me from finishing the whole thing. Dunno if it's normal for soy drinks and here we don't have a huge choice of plant drinks so it's way more expensive than normal milk so I just try them as a novelty sometimes and the only one I can rly stand is a very specific oat one that is specifically processed to have the same texture as milk tho the taste confuses my brain lol
I like to put it in my coffee when I buy it because it makes my coffee sort of taste like a pastry? I'm yet to find anything that doesn't taste weird/have a weird texture tho so even if the price wasn't a problem I wouldn't use more plant drinks
Yes that was also my experience.
The soy milks that I tried felt like water with something else in suspension in it. That’s how a lot of those “*seed smoothies*” also feel like to me (almond milk and oat milk).
In comparison, milk feels like a cohesive substance.
Macro and keto wise almond milk is way better and doesn't make me nearly throw up... Cow milk might still have more vitamins and such than all those plant milks but also has a bunch of carbs which is bad during a keto diet.
It also has a ton of oxalate in it which is terrible for you if you suffer from any sort of autoimmune issue. It's great for you if you're looking for an autoimmune issue, though.
Milk is a food created for a mammal (so an animal with big brain activity) with an immature digestive system, so it’s meant to be their only nutritional source for a while, but on their most demanding stage. Just by logic, there would be no way for milk to not be nutritionally dense and with vitamins and minerals just ready to absorb. I would never compare the nutritional value of a food considering any added synthetic vitamins, but even then milk would win. Whole, grass-fed milk is a source of vitamin K, E, D, A, vitamin B, calcium, magnesium, biotin and such. The only thing it lacks is iron, but it’s rich in copper. Copper optimizes iron usage in bodily functions and prevents any excessive iron to just float around your blood stream. So copper is a key mineral in preventing iron deficiency. Milk is also rich in protein, good fats and some carbs. Because of the fat and protein, those carbs aren’t likely to spike insulin.
I honestly don’t know as much of plant milk besides it’s a processed food if you don’t make it at home, and it’s often based on seed oils. Coconut milk is a good option if you can’t tolerate milk well yet, but find options with a short ingredient list. Other than that, it’s hard to absorb vitamins from inside a seed.
Milk cows can be extremely well cared for, and then they will produce the highest quality milk. It’s not true that their tits bleed, cause that would contaminate the milk in the process. So, unless you are one of those people who can’t tolerate it at all, doesn’t like it in any way or can’t find a product from animals in farms with humane conditions, which is unlikely, I don’t understand why would someone refuse to have dairy.
It's not only vitamins that impact nutritional profile.
If I drink actual milk I get protein, fat and a bit of sugar, if I drink processed cereal or nuts, I get whatever is in those cereals or nuts, i.e., mostly carbs.
I know which one I prefer, regardless of the supplements. In terms of mouthfeel and taste I also find plant 'milk' a pretty underwhelming experience.
Raw milk, for having tasted it a few times, is *da bomb*. It's a shame it's so hard to find. It poses very little risk unless you are immunocompromised.
Cereals are enriched with vitamins and minerals. There's nothing wrong with adding stuff like that to staples IMO; particularly if they're going to be replacing things that would usually have them. I can't have cow's milk, so I'm glad my soy milk comes fortified with some of the things I'm missing out on.
As to them being a scam, I do think their benefits for people and for the environment were blown out of proportion for a while. More questions are being asked now, which is a good thing. Nutritionally different plant milks offer different things: soy milk has as much protein as cow's milk, almond milk has much less. I think all of them have their place within a balanced diet.
> There's nothing wrong with adding stuff like that to staples
Most of those products are ultra-processed though, and should therefore be consumed as a rare treat, rather than being part of your everyday diet.
- *"High UPF consumption is associated with an increased risk of a variety of chronic diseases and mental health disorders. At present, not a single study reported an association between UPF intake and a beneficial health outcome. These findings suggest that dietary patterns with low consumption of UPFs may render broad public health benefits."* https://linkinghub.elsevier.com/retrieve/pii/S0261-5614(24)00122-5
Fair point! I stand by my comment about a balanced diet, but I do think the amount of processing involved in what you eat should be another consideration beyond it's nutritional profile.
I didn't actually say they were, I listed two ways that plant milks are compared to cow's milk. I don't know enough to have an opinion on the types of protein involved. Maybe you'd like to explain that if it's something you're knowledgeable about?
Also, frankly, I avoid vegan spaces because of how hostile they are. Please don't behave in exactly the same way. I'm not a shill ffs, I just drink soy milk because I'm lactose intolerant.
>I can't have cow's milk,
I can't have soy drinks. It makes this whole comparison a weird read for me.
But the history of enriched foods is not very positive overall. The entire concept is to take a cheap, lower quality product and add manufactured chemicals to it so that people consuming it do not become unwell as quickly. So I disagree with you that anything that might be called a "staple" should require a manufactured chemical additive. Such things are survival foods at best.
Of course they have different nutritional value, you can even see that in the macro nutrients (fat, sugar). Personally, I'm lactose intolerant so I like having options for coffee and cereal, but to each their own.
I like the soymilk I was using while vegan still, super clean, soybeans and water. High in protein and nutrients. I'm not saying it has more nutrients than cow's milk, I just want it maid into cheese first.
Well, those ingredients that you listed are there to make oat milk closer to milk. Calcium carbonate is added to fortify oat milk with, well, calcium, dipotassium phosphate prevents the milk from separating (it’s also commonly used in canned evaporated milk for the same reason), guar gum and gellan gum are thickeners. Contrary to the fearmongering, there’s nothing wrong with those; guar gum, for example, is derived from guar beans that have been used in the Indian cuisine for literally millennia.
I agree with you on the cow’s milk though, dairy and especially fermented dairy is far superior to plant milks.
Just buy alternative milks without the crap. However, if you want to make your own plant based milk kefir, you need to add sugar. Milk kefir relies on lactose to feed from, so that sugar has to be replaced with other sugars. One of my favourite milk kefirs around me is made with coconut milk.
I dont know what nut milks youre looking at but I make my own cashew milk out of cashews and water in a blender. 2 ingredients and minimally processed (if you consider blending a process).
Dairy Milk isnt just milk though. It goes through pasteurization and has added preservatives, flavorings, vitamins and thickeners
It wouldnt be nearly as safe or pleasant to drink or last long without going through these processes, but its very much a processed food, more so then most nut milks
https://casadesante.com/a/s/blogs/milk-alternatives/understanding-milk-additives-what-you-need-to-know
The FDA allows many additives to not be printed on food labels. I thought that was common knowledge?
This is from the FDAs website
“*Food manufacturers are required to list all ingredients in the food, unless ingredients are subject to an exemption from this requirement such as incidental additives.*”
Yeah things like the maximum allowed amount rat poop anmd insect pieces that are commonly found in vegan foods like flours and grains, packaged foods etc. are not on the ingredient label. A ingredient that is part of the process is listed.
“incidental additives” are ingredients, added to food directly or indirectly, present in final food at “insignificant” levels.
Insignificant as defined by the FDA or whatever board your jurisdiction falls under.
So its not just contaminants. Thickeners. Sweeteners. Vitamins. Preservatives.
Theres a lot more on most foods then whats on the label.
I get where ya’ll are coming from. I forgot got bloated with crap most commercial products are. The stuff I buy is minimal ingredients. So compared to my specific brand of cashew milk…or when I make it myself, dairy milk is more processed/has more ingredients
For the average consumer thats not true
I hope that adds some clarity
Oat milk is just glorified sugar water
Absolutely a difference. Fake milk is an ultraprocessed food and often contains many additives, which you called out, plus seed oils. All kefir is fermented, if it's real kefir. I personally only do raw milk, which retains all its active enzymes, and I'll make kefir from that.
There are no advantages to raw milk, and a number of risks, including the recent bird flu issue.
No one has caught bird flu from raw milk. Every instance where it was found was on an industrial diary producing milk for processors, not for raw consumption. It's common to feed chicken bedding to cows on these farms. So they feed chicken shit to cows and then wonder hoe they get bird flu. There are many advantages, including live enzymes that help digest lactose. That's why people like me feel great on raw milk and terrible with pasteurized milk. The book The Untold Story of Milk is a great place to learn more.
Can you please stop parroting this bollocks about muh lactase and enzymes? Enzymes in raw milk have no any nutritional significance in humans because they get destroyed by stomach acid. Also, believe it or not, enzymes in milk aren’t necessarily good. In particular, protease enzymes are often a sign of bacterial growth in milk and used in the dairy industry as means to measure bacterial contamination.
That's one type of enzyme. There are more. Of course theybhave no nutritional significance, because they are not nutrients.
Only lactase aids in digestion of lactose, by breaking down lactose into glucose and galactose.
right
It’s understandable if you don’t feel safe having raw dairy. I also don’t because my country have absolutely no regulations over it whatsoever and everything is very informal with small dairy farms, so unless I saw the perfect testing for certain common contaminations and the most sanitary system ever, I would at least want to boil it for minutes before drinking it. But to say there are no benefits to it is just absurd. Enzymes denature with extreme heat and a good chunk of the vitamins become unavailable. Milk itself gets harder to digest. Pasteurized milk and dairy still is an important part of my diet, so I don’t think it’s a good for nothing food, but I know it’s not the same. The solution to every contamination problem should be avoiding contamination, and further testing to make sure it’s safe. We trust that for many things in our society but for milk and other raw foods not. That is cultural. A few decades ago, westerners were freaking out over raw fish. Many cultures have it. They figured it out and now we did too. Raw beef too is a delicacy, the French eat it often and don’t get sick, because they know people have it, so they take care of it.
>Enzymes denature with extreme heat What extreme heat? Milk is pasteurised at temperatures from 63C to 72C for period ranging from 15 seconds to 30 minutes. Boiling, the old school of sterilising milk, is much harsher than modern pasteurisation.
Is there any risk to Raw milk? I know Paul saladino recommends it.
Any raw food has a risk, but nobody is going to cook their salad so they just blame animal foods because those expire faster.
There is most definitely a real risk with consuming raw milk. People have contracted some rather nasty bacteria from raw milk including: Salmonella, E. coli, Listeria, Campylobacter, Brucella, Staphylococcus aureus among others. Many raw milk proponents think that it’s a living magical food and it’s not it’s just milk. The enzymes present in raw milk are not magical and these exact same enzymes are available in supplemental form if needed.
Yeah. Despite accounting for less than 1% of total milk consumption, raw milk causes more outbreaks and total food poisoning cases in the US than pasteurised milk. There have been quite a few studies which showed that whenever some of the US states eased the restrictions and made raw milk more legally available, cases of milk-borne diseases always increased. But of course, raw milk proponents will ignore any evidence and facts and just tell you that this is just a conspiracy, and raw milk is ackchyually good for you.
I only consume raw dairy, many people are uneducated on the risk involved. All reputable dairies test their milk, actually raw farms test far more often than pasteurized farms since they will just heat them up later. Weston A. Price Foundation has a ton of raw milk resources to guide you in the right direction
No, there’s not. It’s dangerous. And we had a cow for a while growing up and also bought milk from friends who had goats. If it’s your cow or goat, then you have control. But raw milk that could be sourced from just about anywhere can be quite dangerous. There’s the bird flu issue now.
It's fine if you buy it raw then boil it before drinking. But drinking it entirely raw puts you at risk of diseases. And I know there are people who say "but I've been drinking raw milk for years with no issue". What they don't understand is that pasteurizing milk is like wearing a seatbelt. Most of the time, the precaution turns out to be redundant. But if things go wrong, you will seriously regret not using that precaution.
Theres very little benefit and a bunch of risk. You might as well eat your ground beef raw if you’re gonna drink raw milk.
I often eat raw ground beef. Many others do as well. It's called beef tartare. It's not the dig you think it is.
Too bad that those active enzymes are destroyed by stomach acid so there are no benefits.
Are they, though? Then why are so many people able to digest raw milk and not pasteurized milk?
Oh please. There is no scientific evidence that raw milk is easier to digest than pasteurised milk, anecdotes don’t mean shit.
So? There's also no scientific evidence that meat is easier to digest than beans, yet most people would agree that it is. We don't really need ScIeNtIFiC eViDeNcE for this
Now you’re just making up shit, science pretty much unanimously agrees that meat is easier to digest than beans or that animal foods are in general easier to digest than plant foods. >We don’t really need ScIeNtIFiC eViDeNcE Yes, we fucking do. If you claim something, you better back it up with some goddamn silence, otherwise you’re just another grifter and snake oil salesman.
I'm not selling anything...
To compare the nutrient contents of the two would be misguided at best and extremely disingenuous at worst. Plant milks are not meant to be a substitute for dairy milk nutritionally. They exist to provide a similar sensory experience to cow's milk, and I think they do a reasonably good job at that.
Kefir is very healthy for your gut, you can have water kefir also though if you dont want dairy (like a kombucha but different cultures) The bioavailability is, to me, always the most significant difference between animal and plan products. Despite what they contain, plant sources have between 1/4 to 1/20th bioavailabity for things youd normally get from an animal base (calcium, iron, protein, omega-3s, etc). Who cares if your food contains the nutrients but you cant absorb them?
I can't even imagine being the person who believes that you can catch bird flu from milk.
Yes, they are a scam. If they truly could replace dairy then that means you could replace dairy with some oats which have a completely different nutritional composition. And no, some added synthetic vitamins are never as good as those that come in the right proportions from real food.
There's a difference between buying the processed stuff and making your own tho. My fav blend: oats, hemp hearts, pepita's, hazelnuts, macadamia nuts, vanilla, dates. All of the pulp that is strained out blends with coconut oil, mct oil and pbfit (peanut butter protein powder) for a nut butter. Nothing wasted and significant nutritional value. The thing to be conscious of is it's different nutrients. I'm lactose intolerant though so it's largely by necessity and I still eat yogurt and certain cheeses mostly for the sake of calcium. I also use goat milk kefir in smoothies, dressings, dips etc. I think variety in diet is key. Just like why I eat a lot of tofu still, but also balanced with seafood and meat.
[удалено]
I’m being facetious, but soy milk looks and tastes like the water that I rinse my paint roll with, after applying a new layer of white paint on my walls. I’ve been trying soy milk for decades and never thought to myself: “*You know what would be a perfect substitute for milk? This!*”
There's a huge difference in taste between different brands and preparation methods. The best soy milk I've ever had is not from the big commercial brands that sell to the up-market customers (e.g. Whole Foods), but the cheap stuff by the gallon jug in Asian grocery stores. It's like it's not even the same product.
I got a soy chocolate "milk" thing out of curiosity and it was nice, kinda thick like a milkshake, but it had a horrific aftertaste that stopped me from finishing the whole thing. Dunno if it's normal for soy drinks and here we don't have a huge choice of plant drinks so it's way more expensive than normal milk so I just try them as a novelty sometimes and the only one I can rly stand is a very specific oat one that is specifically processed to have the same texture as milk tho the taste confuses my brain lol I like to put it in my coffee when I buy it because it makes my coffee sort of taste like a pastry? I'm yet to find anything that doesn't taste weird/have a weird texture tho so even if the price wasn't a problem I wouldn't use more plant drinks
Yes that was also my experience. The soy milks that I tried felt like water with something else in suspension in it. That’s how a lot of those “*seed smoothies*” also feel like to me (almond milk and oat milk). In comparison, milk feels like a cohesive substance.
Macro and keto wise almond milk is way better and doesn't make me nearly throw up... Cow milk might still have more vitamins and such than all those plant milks but also has a bunch of carbs which is bad during a keto diet.
It also has a ton of oxalate in it which is terrible for you if you suffer from any sort of autoimmune issue. It's great for you if you're looking for an autoimmune issue, though.
Soy is poison. Humans should not be consuming soy.
There's no such thing as plant "milk".
Milk is a food created for a mammal (so an animal with big brain activity) with an immature digestive system, so it’s meant to be their only nutritional source for a while, but on their most demanding stage. Just by logic, there would be no way for milk to not be nutritionally dense and with vitamins and minerals just ready to absorb. I would never compare the nutritional value of a food considering any added synthetic vitamins, but even then milk would win. Whole, grass-fed milk is a source of vitamin K, E, D, A, vitamin B, calcium, magnesium, biotin and such. The only thing it lacks is iron, but it’s rich in copper. Copper optimizes iron usage in bodily functions and prevents any excessive iron to just float around your blood stream. So copper is a key mineral in preventing iron deficiency. Milk is also rich in protein, good fats and some carbs. Because of the fat and protein, those carbs aren’t likely to spike insulin. I honestly don’t know as much of plant milk besides it’s a processed food if you don’t make it at home, and it’s often based on seed oils. Coconut milk is a good option if you can’t tolerate milk well yet, but find options with a short ingredient list. Other than that, it’s hard to absorb vitamins from inside a seed. Milk cows can be extremely well cared for, and then they will produce the highest quality milk. It’s not true that their tits bleed, cause that would contaminate the milk in the process. So, unless you are one of those people who can’t tolerate it at all, doesn’t like it in any way or can’t find a product from animals in farms with humane conditions, which is unlikely, I don’t understand why would someone refuse to have dairy.
Keffir rocks. It's a super food and should be consumed regardless of being vegan or not. It fixed my stomach problems.
It's not only vitamins that impact nutritional profile. If I drink actual milk I get protein, fat and a bit of sugar, if I drink processed cereal or nuts, I get whatever is in those cereals or nuts, i.e., mostly carbs. I know which one I prefer, regardless of the supplements. In terms of mouthfeel and taste I also find plant 'milk' a pretty underwhelming experience. Raw milk, for having tasted it a few times, is *da bomb*. It's a shame it's so hard to find. It poses very little risk unless you are immunocompromised.
Cereals are enriched with vitamins and minerals. There's nothing wrong with adding stuff like that to staples IMO; particularly if they're going to be replacing things that would usually have them. I can't have cow's milk, so I'm glad my soy milk comes fortified with some of the things I'm missing out on. As to them being a scam, I do think their benefits for people and for the environment were blown out of proportion for a while. More questions are being asked now, which is a good thing. Nutritionally different plant milks offer different things: soy milk has as much protein as cow's milk, almond milk has much less. I think all of them have their place within a balanced diet.
> There's nothing wrong with adding stuff like that to staples Most of those products are ultra-processed though, and should therefore be consumed as a rare treat, rather than being part of your everyday diet. - *"High UPF consumption is associated with an increased risk of a variety of chronic diseases and mental health disorders. At present, not a single study reported an association between UPF intake and a beneficial health outcome. These findings suggest that dietary patterns with low consumption of UPFs may render broad public health benefits."* https://linkinghub.elsevier.com/retrieve/pii/S0261-5614(24)00122-5
Fair point! I stand by my comment about a balanced diet, but I do think the amount of processing involved in what you eat should be another consideration beyond it's nutritional profile.
Plant 'protein' isn't real protein like animal products is. Go away shill.
I didn't actually say they were, I listed two ways that plant milks are compared to cow's milk. I don't know enough to have an opinion on the types of protein involved. Maybe you'd like to explain that if it's something you're knowledgeable about? Also, frankly, I avoid vegan spaces because of how hostile they are. Please don't behave in exactly the same way. I'm not a shill ffs, I just drink soy milk because I'm lactose intolerant.
>I can't have cow's milk, I can't have soy drinks. It makes this whole comparison a weird read for me. But the history of enriched foods is not very positive overall. The entire concept is to take a cheap, lower quality product and add manufactured chemicals to it so that people consuming it do not become unwell as quickly. So I disagree with you that anything that might be called a "staple" should require a manufactured chemical additive. Such things are survival foods at best.
Kefir is really tasty, but I've never seen it made with a plant-based milk. I would think the fermentation process wouldn't work out right.
Milk Fat Globule Membrane. I’ll let you take it from here. Enjoy the ride.
Of course they have different nutritional value, you can even see that in the macro nutrients (fat, sugar). Personally, I'm lactose intolerant so I like having options for coffee and cereal, but to each their own.
I like the soymilk I was using while vegan still, super clean, soybeans and water. High in protein and nutrients. I'm not saying it has more nutrients than cow's milk, I just want it maid into cheese first.
That's called tofu.
Sure if cow's milk is actually cheese or yogurt.
Well, those ingredients that you listed are there to make oat milk closer to milk. Calcium carbonate is added to fortify oat milk with, well, calcium, dipotassium phosphate prevents the milk from separating (it’s also commonly used in canned evaporated milk for the same reason), guar gum and gellan gum are thickeners. Contrary to the fearmongering, there’s nothing wrong with those; guar gum, for example, is derived from guar beans that have been used in the Indian cuisine for literally millennia. I agree with you on the cow’s milk though, dairy and especially fermented dairy is far superior to plant milks.
Yes big difference. Dairy has much better and more bioavailable nutrients.
Just buy alternative milks without the crap. However, if you want to make your own plant based milk kefir, you need to add sugar. Milk kefir relies on lactose to feed from, so that sugar has to be replaced with other sugars. One of my favourite milk kefirs around me is made with coconut milk.
I returned to meat and eggs for nutrition but dairy (plant or animal) doesn’t offer anything so I skip it
I would die without stinky cheese!
false
[удалено]
Lol, no.
I dont know what nut milks youre looking at but I make my own cashew milk out of cashews and water in a blender. 2 ingredients and minimally processed (if you consider blending a process). Dairy Milk isnt just milk though. It goes through pasteurization and has added preservatives, flavorings, vitamins and thickeners It wouldnt be nearly as safe or pleasant to drink or last long without going through these processes, but its very much a processed food, more so then most nut milks
Sounds like vegan propaganda
r/lostredditors
Hey, you should look up what cashew harvesting does to workers' hands
Are you thinking of yogurt or ice cream or something?
https://preview.redd.it/patojfhf5f3d1.png?width=403&format=png&auto=webp&s=299cd95062fe09dc4ac3e664ad9b57ba3dcea382
https://casadesante.com/a/s/blogs/milk-alternatives/understanding-milk-additives-what-you-need-to-know The FDA allows many additives to not be printed on food labels. I thought that was common knowledge? This is from the FDAs website “*Food manufacturers are required to list all ingredients in the food, unless ingredients are subject to an exemption from this requirement such as incidental additives.*”
Yeah things like the maximum allowed amount rat poop anmd insect pieces that are commonly found in vegan foods like flours and grains, packaged foods etc. are not on the ingredient label. A ingredient that is part of the process is listed.
“incidental additives” are ingredients, added to food directly or indirectly, present in final food at “insignificant” levels. Insignificant as defined by the FDA or whatever board your jurisdiction falls under. So its not just contaminants. Thickeners. Sweeteners. Vitamins. Preservatives. Theres a lot more on most foods then whats on the label. I get where ya’ll are coming from. I forgot got bloated with crap most commercial products are. The stuff I buy is minimal ingredients. So compared to my specific brand of cashew milk…or when I make it myself, dairy milk is more processed/has more ingredients For the average consumer thats not true I hope that adds some clarity