Got Milk?

We all recognize this question. Appearing alongside A-list actors and star athletes for the last 25 years, Americans have come to recognize “Got Milk?” as a never-ending motivation to drink more milk. Believe it or not, drinking milk did not arise just 25 years ago. Humans are thought to have first begun drinking animal-produced milk some 6,000 years ago in Africa.   

The greatest populations of lactose-tolerant people are witnessed in the Americas and much of Northern Europe and Northern Asia. Source 1

Yet, after 6,000 years, only 30 percent of the global population produce lactase, the enzyme responsible for processing lactose in milk, past infancy. Lactose tolerance is greatly affected by ethnicity. The ability to process lactose is collected in distinct regions around the world based on ancient dietary needs. That is why in the United States, with a vast amount of European heritage, scientists estimate that 60 percent of the population can process milk. But what about the other 40 percent?

THE RISE OF ALTERNATIVES 

If you go to the grocery store today, you will notice there is no longer just the typical plastic gallon of cow’s milk. Lining the shelves are milks from everything. Almonds, oats, cashews, soy, coconut, hemp, rice, and even lactose-free cow’s milk. All of these types of milk still provide Americans with their favorite foods, just without the discomfort of normal lactose-containing milk. But how does one get milk from a hard nut like an almond or a tiny grain of rice?  

That process is quite simple, and surprisingly, quite similar for many of these alternative sources. It all comes down to grinding and mashing. First, the dried goods, whether that is almonds, oats, soybeans, or other products, are soaked in water. This rehydrates the product and ensures its nutrients have a medium to be extracted into. Then, the product is ground down to a fine pulp and pressed. Over this time, the liquid runs off from the pulp and is strained and collected. And that is it. Many companies chose to add emulsifiers and thickeners for a more milk-like consistency. Some add flavorings or additional minerals to increase the taste and nutritional value.  While others simply pasteurize and package the extracted product which to the naked eye has an uncanny resemblance to milk.  

Although varying based upon its source, plant-based milks are also generally healthier for you. In comparison to whole milk, soy milk has two-thirds the calories, more protein, and double the calcium. In nut milks like almond and cashew, consumers also get greater amounts of omega-3 and omega-6 fatty acids that are simply not present in cow’s milk. Some health benefits like decreased risk of heart disease and decreased chance of diabetes can also be passed along through many alternative milks.  However, dieticians do recommend supplementing additional vitamins or drinking fortified plant-based milks to ensure one receives a full balance of all nutrients.

Although often healthier than whole fat and skim milk, it is often recommended to drink fortified plant milk to ensure consumers receive vital nutrients commonly found in plant milk. Source 2

What does the future look like?

I personally do not think that the popularity of alternative milks are going to be going away any time soon due to an array of reasons. Many plant-based milks are on average more sustainable than cow’s milk. Cows produce more greenhouse gas than any other industries. With growing fears about the exponential expanse of global warming, some are choosing to do their part by edging away from cow-produced milk.   

Others will simply continue to drink plant-based milk because it is all they can have. Cereal still needs its milk. Milk chocolate just isn’t the same without its creaminess. And ice cream is always a necessity on a hot summer day. Everyone wants to be able to enjoy their favorite milk products without discomfort. That is why so many lactose-containing products are being envisioned in new ways.  You can even try it for yourself at home with this creamy and simple Almond Milk Ice Cream.

Lactose-free chocolate bars. Coconut milk ice cream. Companies are recognizing that consumers should not have to always carry around Lactaid pills just they can enjoy the foods they love. Therefore, the variety of lactose-free dairy products will only continue to rise as developers get more creative with new takes on old favorites.