Mylking It

The Alt- Milk Movement

We’ve made it to the new year, and while we’re finishing off the last of our recipes in time for Valentine baking, a war is being fought on the hill over “milk.” Yes, in 2020 use of the word “milk” has become a serious bone of contention.

In Jan 2020 letter to the FDA, Dairy Farmers across America and a few Senators are entreating the FDA to “combat the misuse of dairy terms on non-dairy products.”

Serious stuff, I know. Let me pour you a glass of milk.

I highly doubt that people are being tricked into buying almond or coconut milk thinking it came from cows just as no one is buying Chicken of the Sea® thinking it’s chicken.

The word “mylk” has long been used within the vegan community to signify plant-based milk. Whether it’s disease, food allergies, additional nutrients or just diet; a trip to your local supermarket will show you, there is a variety when it comes to dairy-free. Many choices include:

Almond                            Cashew

Coconut                            Flax

Hazlenut                          Hemp

Macadamia                     Oat

Pea                                   Sesame

Rice                                  Soy

Besides taste, I make most of my food choices based on nutritional value. A quick look at the nutritional label on some of the milk alternatives and you’ll find most mylk has fewer calories, less fat, less sugar and more water when compared to a cup of whole milk. Pea milk actually has more potassium and calcium than cow milk.

Speaking of labels, a look at the ingredient label and you’ll find carrageenans.

Carragheens, carrageenan, the only C-word I’m looking for in milk is calcium. 

Carrageenan is a sea weed extract, used commonly in mylk as a thickening or binding agent. It prevents the products from seperating (this is how almonds don’t settle to the bottom of your almond mylk), keeps ice-cream and yogurt creamy and acts as a preservative. Although there are claims that carrageenan might be highly inflammatory and cause IBS, colitis or cancer, numurous studies have found these claims to be unture. This research has been approved by the FDA and has declared carrageenan safe for use as a food additive.

If you’re looking to skip carrageenans altogether, you could try making your own plant based milk at home. Most of the ingredients, you’ll already have at home; nuts, water, salt, blender, cheesecloth. Alternatively, you could also order frozen milk concentrates that you thaw, dilute and serve.

So what’s your choice? Try them all. I’ve found hazelnut milk goes great with coffee and the creaminess of oat milk makes it a good choice for ice cream. Now, if you’re considering a milk substitute for long term use, find the best option that is unsweetened and in your price range. As always, read the food label.

No matter, what choice we make, let’s remember food is a gift from God. This is no different when it comes to milk. For the Israelites were promised a land flowing with milk and honey.

And I have promised to bring you up out of your misery in Egypt into the land of the Canannites, Hittites, Amorites, Perizzites, Hivites and Jebusites – a land flowing with milk and honey. EX 3:17 NIV

See? It was just as essential then as it is now. As we educate ourselves, my hope is that we’ll become savvier and make healthier choices (budget in mind, of course). Remembering that whatever we eat or drink should be to the glory of our Father in Heaven through whom we are abundantly blessed.

Whatever mylk you choose, don’t forget the cookies.