What Affects the Nutritional Quality of Plant-Based Milk Substitutes?
Discussion
People today may be eating more plant-based products because of:
Allergen avoidance – lactose or cow’s milk allergy, 14% of people with cow’s milk allergy will also have soy allergy.
Cultural importance
Contamination avoidance e.g. growth hormone or antibiotic residues in cow’s milk production
Specific diseases, e.g. cholesterol/lipid issues
Environmental impact
Ethical or religious considerations
Improved nutrition
With population growth “[t]he demand for food is expected to grow by 70% until 2050….While the expected protein consumption is believed to grow by 80%.” Protein sources are also expected to come from more resource intense foods.
Plant-based milk substitutes (PBMS) look like cow’s milk but are water-based extracts of legumes, oil seeds and nuts, cereal or pseudocereals. Soy milk and other soy products are the most common globally.
Common commercial plants utilized include:
Soy
Almond
Coconut
Hemp
Kamut
Oat
Maize
Millet
Peanut
Quinoa
Rice
Rye
Sesame
Sorghum
Tiger-nut (actually a tuber) – used to make Horchata
Wheat
Some plant-based drink examples include:
Amazake – rice, from Japan
Atole, maize, from Mexico
Boza – wheat, rye, millet, maize, common in south eastern Europe
Bushera – sorghum or millet, from Uganda
Chicha – grains and fruits, common in the Andes mountains
Horchata or tiger-nut milk, from Spain
Sikhye – rice, malt and sugar from South Korea
Soy milk ...
Source: PediatricEducation.org - Category: Pediatrics Authors: Pediatric Education Tags: Uncategorized Source Type: news
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