The plant-based industry is growing increasingly mainstream and for good reason – it’s good for our health as well as the environment.
Although lactose intolerance is nowhere nearly as lethal as other digestive disorders, consuming dairy products has become such a norm that individuals suffer these symptoms frequently in order to “fit in”, despite it greatly impacting their quality of life.Producing 200 ml of animal-based milk every day for a year requires 650 square metres of land and roughly 120 litres of water.
In addition, each source has a varying nutritional content, thus creating a wider variety of options to meet each individual’s dietary needs.Almond milk is the most popular plant-based milk. It has a nutty flavour, and its texture is similar to that of regular milk. But compared to cow’s milk, almond milk is naturally rich in several vitamins and minerals, especially vitamin E.
Compared to cow’s milk, oat milk contains less protein but more calories, carbohydrates and fibre especially beta-glucan, which can bind to cholesterol and reduce its absorption. Although plant-based milks have high levels of compounds that can block the absorption of calcium, studies have shown that calcium absorption of soy milk is similar to that of cow’s milk despite the presence of these compounds – if enriched with calcium carbonate, that is.However, cow’s milk contains higher amounts of the essential amino acids known as leucine, lysine, methionine and valine.
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