Geschatte leestijd: 4 minutenIn the shelves of my local supermarket, the share of dairy alternatives is increasing. Where a few years ago there was only a tiny spot reserved for a pack of soy milk, manufacturers such as Alpro and RiceDream now have a much larger shelf at their disposal. Nowadays, in addition to soy milk, we also see rice milk, oat milk, hazelnut milk, coconut milk, and almond milk, each with their own variations in content and added flavors. Where does this demand for alternatives come from?
Decreased popularity of dairy
The question is as simple as it is difficult to answer. Because anyone who is even slightly interested will know by now that there is a significant debate about dairy going on. Proponents and opponents clash with sometimes valuable, and sometimes worthless, arguments. The fact remains that milk and dairy consumption are under scrutiny, and more and more people are starting to think about it. Due to scientific studies, but certainly also because of alarmism, many switch to alternatives in the hope of finding a source of health there.
That awareness of healthy nutrition is naturally at the core of interest in alternative products, in substitutes. But it does not necessarily mean that oat milk is popular because dairy is less popular. Partly due to the appearance of the book “The Food Hourglass” by Kris Verburgh, interest in oat and soy products has increased, making soy and oat drinks seem to become more popular as well.
Why dairy alternatives?
Replacing dairy products is an interesting phenomenon. In principle, you do not have to replace dairy products; you can just leave them if you want. The question is whether you should replace your daily bowl of low-fat quark with fruit if you appreciate it so much.
Of course, the dairy debate has stirred up some dust, but if you are so convinced that dairy is bad for you (opinions differ on this), then you might as well leave it alone. The underlying thought of replacing milk, yogurt, low-fat quark, cheese, or cream can have many reasons:
- Intolerance, allergy, or malabsorption;
- Taste preferences.
- No desire/time/money to go to the supermarket;
- Improving creativity in the kitchen;
- Bringing variety into foods;
Arguments for dairy alternatives
A commonly used argument for taking a dairy alternative is the ‘natural food argument’. For example, by taking soy milk, you are consuming food that is ‘meant’ for us humans as food. Dairy would not be because historically, humans only receive dairy as infants. It is often forgotten that soy milk is made from beans and contains various additives (albeit also vitamins) and therefore is a composite product. That does not necessarily mean there is anything wrong with it, but you might wonder what exactly is natural about it. Moreover, if you see the difference in tolerance between Europeans on one hand and Africans and Asians on the other, it turns out that people “quickly” (related to the time humanity exists) get used to new foods. Africans and Asians are much less tolerant of the lactose in dairy than Europeans who have historically used dairy longer and more and are therefore accustomed to it. So, you may wonder if this natural food argument is valid.
A large group of users of dairy alternatives takes these substitutes due to intolerance to lactose (a relatively large number), galactose, or cow’s milk protein (smaller numbers). The substitutes do not contain these sugars and protein. Nowadays, there is also lactose-free milk on the market. Technically it is not lactose-free, but the enzyme responsible for the breakdown of this milk sugar in humans is already added to the milk.
Are dairy alternatives healthy?
The question of why dairy needs to be replaced arises. The components, such as calcium, can also be found in other products. Many soy milks do not contain calcium at all, but do contain phytoestrogen, which is (probably unjustly) labeled as unhealthy. Dairy substitutes are not necessarily healthy and at the same time not unhealthy. They contain different nutrients than the products they replace. In this sense, you could talk about shifting your risks, just to keep things alarming.
Application of dairy alternatives
Taste can also be an argument. For example, rice milk can be used well in baking products because of its sweet taste. Almond milk works well in smoothies because of its nutty flavor, and coconut milk has its proponents
and opponents because of its taste. Note that there is a difference between coconut milk in cans for use in curries (which is creamier) and the coconut milk in the dairy alternatives shelf.
Conclusion
Dairy alternatives come in many shapes and sizes and are not necessarily taken as a substitute. The various ‘milk types’ of soy, coconut, oat, almond, and rice can be used to bring variety to your diet or to come up with new ideas. They differ from cow’s milk in nutritional value, but (depending on the substitute) not by much. I advise you to consider the following:
- Why am I taking this product?
- What am I going to use it for?
- What is the nutritional value?
- What do I gain from it?
These questions, by the way, you can ask about every purchase you make (in the supermarket). Blindly purchasing dairy alternatives is not wise, but again, variety in your diet makes your diet interesting and challenging. By using different products (and not always doing the same thing), you find what best suits you and can make even better decisions for your dietary pattern.
References
- http://www.zelfmaakrecepten.nl/vervangers/
- http://voedzo.nl/geen-zuivel/mijn-favoriete-zuivelvervangers/
- http://www.hetkanwel.net/2012/03/27/vijf-plantaardige-en-gezonde-alternatieven-voor-koemelk/
- “The Food Hourglass”, Kris Verburgh: ISDN:9035137582
- Bulhões, A.C.; Goldani, H.A.S.; Oliveira, F.S.; Matte, U.S.; Mazzuca, R.B.; Silveira, T.R. (2007). “Correlation between lactose absorption and the C/T-13910 and G/A-22018 mutations of the lactase-phlorizin hydrolase (LCT) gene in adult-type hypolactasia”. Brazilian Journal of Medical and Biological Research
