DrG's Medisense Feature Article
19082-Milk
A
Variety of Milks
by Ann Gerhardt, MD
August
2019
Print Version
A plethora of products called ‘milk’ now appear in
grocery
stores, stocked right next to cow’s milk. This
article
addresses many types of milk, what they are, their nutritional value
and the Food and Drug Administration’s issue with the term
‘milk’.
Mammals make milk to feed their babies. Human breast milk
surpasses all other milks for infant nutrition. It has the
nutrients babies need, plus proteins which stimulate the
baby’s
digestive system to mature as well as antibodies to protect against
infection.
Mammals’ milks supply nutrition unique for their
babies’
needs. Cows, goats, sheep, pigs, foxes, rabbits, reindeer,
whatever – They are mammals and the females make milk well
suited
for their own offspring. For example, the milks of sea
mammals,
like whales, sea otters, and dolphins, are more gelatinous because of
the very high fat content necessary to produce heat in cold
water.
Humans coopt the milk of mammals who will stand still long enough to be
milked for a volume worth the effort. Imagine trying to milk
a
ferret to get less than an ounce of milk. Cows work better.
People
often have strong feelings
about dairy milk.
Some, like strict vegans, lactose
intolerant or allergic people or those who refuse to consume a drink
meant for babies, reject it completely. Others would have a
hard
time giving it up. Omnivores often love dairy
products.
Non-vegan vegetarians derive much of their dietary protein from them.
The prohibition against killing cows makes India the largest
milk-producing nation in the world.
If milk is the nutritional fluid made by mammals to nourish their
young,
why
do we call fluids created
from coconuts, nuts and soybeans ‘milk’?
Probably because they look like and can substitute for milk. To
accommodate this perception, the Merriam-Webster Dictionary added a
second meaning for milk as: “a food product produced from
seeds
or fruit that resembles and is used similarly to cow's milk”.
Seeds,
beans, fruits and nuts are
nutritionally very different from cow’s milk.
Cow’s milk has significant amounts of protein, fat, sugar,
potassium, calcium, phosphorus, magnesium, and Vitamins B1, B2, B3, B6,
B12, A and even a little C. Plants usually are rich
sources
of fiber, sugar or fats, bioflavonoids and a limited number of vitamins
and minerals.
Patients assure me that their plant milk’s nutrition is
better
than dairy milk’s. They aren’t aware that
these
products’ nutritional content is highly variable and rarely
mimics that of the parent nut/bean/fruit, and that additives are the
source for most of the nutrition claimed for these milks.
The
major health benefit is what plant
milks don’t have – cholesterol and much saturated
fat.
Almond
Milk: Even though
almonds are rich in fiber, protein, iron, magnesium, copper and some B
vitamins, plain almond milk, made with only almonds and water, is
mostly water with negligible nutrients. Producers add a
variety
of non-almond ingredients, like pea protein, vegetable oil, cane sugar,
fruit extract, sea salt, kelp extract, locust bean and other gums,
carageenan, bacterial cultures, lecithin, flavorings, individual
vitamins and minerals and rice, potato, agave and tapioca
sugars.
These improve palatability and boost nutrient content, which would be
zilch without the added micronutrients. To better replicate
Vitamin D milk, manufacturers boost the calcium and add vitamins D and
B12, which are not present in any nut.
Note:
I’m not
condemning additives. I’m just noting that
nutrients in a
plant-based milk likely don’t derive from the plant after
which
the milk is named.
Rice
Milk: Cooked brown
rice has a small amount of protein, fiber, calcium, iron and B
vitamins. Rice milk, made from either brown or white rice, is
basically water and rice carbohydrates, without measurable
micronutrients unless they are added in manufacturing.
Coconut
Milk: Coconut
‘meat’ is a lot of fat and sugar with small amounts
of
zinc, calcium, iron, and Vitamins B1, B2, B3, C, E and K.
Coconut
milk that doesn’t have many calories basically contains a
miniscule amount of coconut. It follows that any significant
nutrient content comes from additives, including the “50%
more
calcium than milk” in some products’
claims.
Soymilk:
Soybeans are
nutritious sources of protein, calcium and folate. Plain Silk
soymilk has about 28% of the calories, fat, protein and sugar of raw
green soybeans, so one would expect it to have 28% of
soybeans’
other nutrients. It doesn’t – it contains
much less
fiber and iron and far greater amounts of calcium, sodium and Vitamins
A, D, B12 and B2 (riboflavin), due to additives.
Other
Milks: Companies
make milks from cashews, pistachios, sesames and oats. The
products I’ve seen all contain many of the additives
described
above to improve nutritional content and palatability.
Because plant milks are so many things other than mammalian milk, in
2018 the Food and Drug Administration (FDA) proposed changing labelling
rules to comply with milk’s legal definition:
“The
lacteal secretion, practically free from colostrum, obtained by the
complete milking of one or more healthy cows... Milk may have been
adjusted by separating part of the milk fat therefrom, or by adding
thereto cream, concentrated milk, dry whole milk, skim milk,
concentrated skim milk, or nonfat dry milk.” The
FDA
extended the ruling’s comment period to January 2019, but as
far
as I can tell there has been no final ruling.
To abide with the new rule, companies making plant-based milks would
have to call them something other than milk. Some now use
compound words, such as cashewmilk, but others are waiting for a ruling
before changing their labels.
We
could make our own nut milk.
After all, grinding any kind of roasted nut in a food processor creates
nut butter. Adding a bit of water, with or without salt and
flavoring, turns it into gravy. Increasing water eventually
thins
it to the point of a milk-like texture, after which filtering removes
most of the fiber and it ‘feels’ like
milk.
I made some filtered almond milk that had the consistency of 2%
cow’s milk, so I question why manufacturers add gums to
improve
creaminess. Since most almond milks without additives are low
calorie, I suspect that manufacturers save money by scrimping on
almonds and make up for palatability and nutrient deficiencies with
additives.
My one-to-one ratio of almonds to water yielded a milk that tasted
great with Honey Nut Cheerios but would be prohibitively expensive to
manufacture for sale.
Additives used in plant milks aren’t bad. We just need to be
aware that these milks aren’t necessarily
nutrient-rich.
Review the label and ingredients list to assess what you’re
consuming...
Or don’t, if you just want a milk substitute for your cereal.╣