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 &n...
Source: PediatricEducation.org - Category: Pediatrics Authors: Tags: Uncategorized Source Type: news

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