I'm a particular fan of the price point. Being from the UK I can assume that any almond milk I drink would be made from almonds from another country, it's same with the coconut oil I use for cooking. So I am willing to accept some price inflation in order to remove dairy. But oat milk tastes much nicer and would probably get whittled down to a generic price point that beats any other milk substitute because it can be grown locally (almost anywhere in fact) and cheaply.
Oats you can plant and harvest in a season, entirely mechanically. An almond tree, you have to wait years before it starts producing, a few more years to hit peak production, and harvesting isn't nearly so automated.
Most adults worldwide are lactose intolerant, although symptoms and the amount of lactose needed to trigger symptoms vary. And allergies to milk aren’t particularly rare.
In Scandinavia, most cafes seem to offer lactose-free milk, which is a great option for lactose-intolerant people. It’s also amusing, since Scandinavia has the lowest incidence of lactose intolerance anywhere. For milk allergies, oat milk is obviously a better choice.
FWIW, I think that foods like ice cream should always use lactose-free or at least lactose-reduced milk. It’s nutritionally identical but sweeter, so ice cream and such can be made with less sugar.
the industry and how cruel it is
hormones in dairy
igf1 and cancer
and saturated fat
the Environmental impact
As an example of the lack of support:
> igf1 and cancer https://www.ncbi.nlm.nih.gov/m/pubmed/15562834/
I read the abstract. It suggests that circulating levels of IGF-1 may be related to cancer. It does not say that drinking IGF-1 is related to cancer or that milk contains absorbable IGF-1. In fact, I found one study that determined that IGF-1 in milk is broken down during digestion and that mechanism by which various dairy products might impact blood IGF-1 levels are unknown.
So I maintain my claim that all the reasons you listed are poorly supported. In contrast, the fact that most people do not have the lactase persistence trait and end up lactose intolerant as adults is very well supported indeed. Similarly, I know people who have done genuine lab tests and determined that they have bona fide IgE-mediated milk allergies. Apparently some people also have non-IgE-mediated immune reactions to milk. Of all of these, among adults, lactose intolerance is far and away the most common issue with dairy products.
> the industry and how cruel it is https://www.youtube.com/watch?v=UcN7SGGoCNI
If you want to drink milk or eat cheese that is cruelty-free, there are quite a few purveyors in Northern California that have cows that are very happy indeed. If you ever want to feel jealous of a cow's living conditions, just drive near any of the dairies in Point Reyes. Some of them offer tours, and others will let you just drop by and say hi to the cows. I'm sure there are plenty of places like this outside Northern CA, too. Obviously, you'll pay a bit more for this milk, although, the cheese doesn't seem to carry much, if any premium. I suspect the latter is related to the reduced costs of being a Class B dairy that produces cheese in house.
Just because there are a couple of cows that might look like they are living the dream cow life (for 4 years out of 20, because they don't produce enough milk to be economically viable and kept alive after that) and still the calves have to murdered early on to get all that milk (it is originally made for calve consumption, not people).
IGF1 and cancer:
Right now, I'm digging coffee w/ coconut cream & turmeric.
Yerba mate w/ soy milk somehow works great.
I was hooked on London Fog's for a while, earl grey tea w/ foamed milk.
Recently tried making my own and it's a really nice process to go through (to the extent am looking at small scale manufacture).
If you can, definitely try it in a flat white back to back with cow's milk.
Interesting. Could you elaborate?
1) soak the oats for as long as you like (I do overnight, but can be as little as 30 mins)
2) Pass through a sieve, removing the sitting liquid.
3) Add to a blender with some fresh water and pulse (the amount of fresh water depends on how thick you want it to be afterwards). You can also add cocoa powder here if you want oaty/chocolatey milk.
4) Pass the liquor through a nut milk bag (or muslin etc...) to get the milk.
It separates quite easily so you do need to shake before use, but should be easily achievable with household items.
If you can get the right enzymes, you could get the same breakdown. It looks like a sort of oat autolyse, to borrow a baking term.
Oatly is in completely different category. It's actually tastes good.
You can see that in the local market here in Finland. Large number of oat and soy milks next to each other, many brands stay fully stacked (they taste bad) but Oatly's iKaffe is always almost out or out.
People have started to buy more of it when it is available, so it vanishes from the shelves even faster.
"Let's take Oatly Oat Drink Whole. One cup has:
5 grams of fat
3 grams of protein
14 grams of carbohydrate
2 grams of fiber
The same amount of cow's milk with 3.5 percent fat contains:
11 grams of carbohydrate
8 grams of protein
8 grams of fat
But unfortunately it clogs the cappuccinatore of our Jura coffee machine after a few cups...
I thought quaker would have the best but it was the worst. Planet oat was the best. Silk was ok. Haven't tried oatly yet.
I still drink regular milk usually and love soy milk.
[NB Although I love the idea of a barrister edition - presumably five times the price and comes with a wig?]
The best personal example of this is I hate virtually all versions of soy milk, except for Bonsoy (plentiful in Australian cafes/supermarkets, unfortunately difficult to find in the US).
That's why I don't really believe someone when they say "I hate soy|almond|whatever milk".
Nutrient info for one 8 oz serving of unsweetened original:
- 8g plant-based protein per serving
- Zero sugar
- 50% more calcium than 2% dairy milk
- 32mg DHA Omega-3’s
- An excellent source of Vitamin D
- More iron than 2% dairy milk
- 70 calories
- 4.5g of fat
- 0 carbs
- 130mg sodium
It's excellent for low carb/keto diets, too!
More seriously I believe its just steeped and blended oats and water.
Milk is an important substance and the definition of which should be more regulated to prevent distortion or misinterpretation of its function by marketing. The only manufactured food substance that approximates milk is baby formula. It is time to stop calling all of these mechanical extractions that are marketed as substitutions something other than milk. This is important because there is a lot of misinformation and general quackery that is related to these mechanical extractions that endanger the lives of infants such as the parents that killed their 7 month old infant by substituting quinoa milk with actual milk or formula because it was "natural."
The livestock have left the barn there so long ago they have completely dedomesticated.
2 : a liquid resembling milk in appearance: such as
a : the latex of a plant
b : the contents of an unripe kernel of grain"
Any brewer should know this is a wort, basically unfermented beer (without hops).
So there you go, you should really be asking for wort in your coffee.
I'm thinking does this definition apply to also the liquid from cows that is produced for humans since we're not their "young"