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Post by marion on Jan 9, 2019 23:34:30 GMT
With 6 grams of protein per cup, soy milk comes the closest to cow’s milk in protein content. Plus, like cow’s milk, it also provides potassium; and has just 100 calories with 3.5 grams of fat and 0.5g saturated fat per cup. Look for enriched versions to ensure that you also get the other important nutrients, such as calcium, B vitamins, and vitamin D.
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Post by buran on Feb 27, 2019 10:17:48 GMT
Could liquids made from plants even be called "milk"? Anyway, why the need for alternatives? For one, dairy is one of the most common allergens among infants and children. Between 2% and 4% of children have a milk allergy (that's more than peanuts or tree nuts), although as many as 80% may outgrow them by age 16. Plus, milk — especially raw, unpasteurized milk — has been linked to outbreaks of pathogens such as salmonella and E. coli around the world, suggesting that it's not always the safest beverage for children or even adults when untreated. But in such countries, replacements are most likely not available and even if they are, they are too expensive for families to afford them, as they normally cost twice as much as cow's milk everywhere. How healthy are soy and other plant-based milk replacements, then? I'll give the word to author Sai Kranthi Kumar Vanga, a PhD candidate in McGill's department of bioresource engineering, who has the following to say about it: "Just replacing your cow's milk with one of the plant-based milks and assuming it's fulfilling the nutritional requirement could lead to health complications in the long run." So now we know...  |
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Post by marion on Jun 23, 2019 22:29:59 GMT
For baked and cooked dishes, it's generally best to stick with unflavored substitute, like plain almond instead of vanilla almond. These will change your recipe the least. Because unflavored milk alternatives still have their distinct flavor, some work better than others.
Many people find that rice is the closest flavor match to cow's milk. However, it's far from the only choice. When trying to decide which milk alternative will work best for your recipe, here are some things to consider:
Almond has a distinct flavor that tends to work better in sweet dishes.
Rice is thinner than cow's milk, so it won't give you that creamy texture that many savory dishes are after. Soy is thicker and can withstand the high heat that is necessary to make sauces and casseroles.
If you're baking something that calls for both milk and an acid, like lemon or vinegar, a high-protein milk alternative will work best. That protein plus acid combination is being used to leaven the recipe. Soy, oat and hemp are all high-protein options, though you might find hemp too strongly flavored.
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Post by buran on Jan 18, 2020 2:25:37 GMT
On most rankings for milk substitutes, soy is number one.
Milk replacement from soy is made with either soybeans or soy protein isolate. It often contains thickeners and vegetable oils to improve taste and consistency.
It typically has a mild and creamy flavor. However, the taste can vary between brands. It works best as a substitute for cow's milk in savory dishes, with coffee or on top of cereal.
One cup (240 ml) of unsweetened soy milk contains 80–90 calories, 4–4.5 grams of fat, 7–9 grams of protein and 4 grams of carbohydrates.
In terms of nutrition, soy 'milk' is a close nondairy substitute for cow's milk. It contains a similar amount of protein, but around half the number of calories, fats and carbohydrates.
It is also one of the few plant-based sources of high-quality 'complete' protein, which provides all the essential amino acids. These are the amino acids that cannot be produced by the body and must be obtained from the diet.
On the other hand, soy has become one of the world’s most controversial foods and people are often concerned over its effects in the body.
This is mostly because of the large amounts of isoflavones. These can affect estrogen receptors in the body and affect the function of hormones.
While this topic is widely debated, there is no conclusive evidence to suggest that moderate amounts of soy or soy 'milk' will cause harm in otherwise healthy adults.
However, before you become euphoric about it, too much soy may cause:
-reduced assimilation of calcium, magnesium, copper, iron and zinc
-pancreatic disorders
-stunted growth
-hypothyroidism and thyroid cancer
-infertility
-increased risk for breast cancer
-red blood cells to clump, making them unable to properly absorb and distribute oxygen
-B12 deficiency
-formation of toxic lysinoalanine and highly carcinogenic nitrosamines
So be careful and compose a varied diet without large amounts of soy 'milk' and other soy products.
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Post by marion on Jun 11, 2020 22:23:21 GMT
reduced assimilation of calcium To counterbalance that, many brands fortify their soy milk with calcium. |
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