What is an ultra-transformed food and what makes it bad for you? Generally the things added to foods (sugar, salt, preservatives) are what make them less healthy than fresh counterparts. At least here, the soy milk has added salt putting it at the same salt content as milk, and no added sugar, putting it at 8x less sugar than milk. What it does have is added calcium, vitamin B2, vitamin B12, vitamin D, and a higher protein content than milk. Simply being processed doesn’t make something unhealthy, the things that are changed in processing it can make something unhealthy. That doesn’t apply here.
If they taste sweet, at all, they are definitely sweetened with added sugar. One of the biggest cons of plant-based milks is that they are either completely devoid of sweetness, or have lots of sugar and are higher carb than dairy milk.
The sweetened plant milks taste excessively sweet to me and the plant-based ones taste right. It depends a bit on the specific milk though, I think pea milk is pretty devoid of sweetness for example.
Interesting! For some reason, all the unsweetened ones taste horrible to me, like bitter dirt. But drink lactose-free cow milk normally, and the lactase enzyme increases the perceived sweetness by just a tiny bit. I love tofu in its raw form, so I remain shocked that I can’t stand unsweetened soymilk.
You can buy it sweetened or unsweetened here. The sweetened soy milk here has almost the same sugar content as milk but still slightly lower (2.5g/100ml for the soy milk, 2.6g/100ml for the milk)
Nutrition differs for other milk replacements as well, but that’s due to the core ingredient being different (e.g., oats have more sugar than soy).
If you can digest lactose, it’s simply much better for you than sucrose. Most objective health sites I’ve seen consider sugar content to overall be a pro of dairy milk over sweetened plant-based milk, but con over unsweetened plant-based milk.
Unfortunately, I can’t digest lactose, and I believe (never found research) I lose some of that benefit when I add lactase to my milk.
Sucrose has a higher glycemic index than lactose but it doesn’t seem to be that much of a difference. I can’t find any objective sources for lactose being better for you other than it having a lower glycemic index, and how much that really matters especially in the relatively low amounts of sugar in milk and sweetened plant milk seems not clear. I’m quite curious to learn about it, do you have any references?
I can’t find any objective sources for lactose being better for you other than it having a lower glycemic index, and how much that really matters especially in the relatively low amounts of sugar in milk and sweetened plant milk seems not clear
The lower glycemic index is a pretty big deal in a vacuum, in regards to insulin-related issues and appetite-related issues. Which you seem to have already agreed with?
As for “there’s not enough”, dunno. Honestly, nobody is trying to say that nut milk is bad for you (except possibly the cancer risk in soy milk, but I tend to put that in the “unlikely” column alongside cancer risk of cow milk). It’s that milk is better for you, if only slightly so.
And if you note, I said lactose is much better, not dairy milk is always much better (though I think it’s better in almost every way, health-wise). It was in a direct reply to the near-match sugar content from your previous note.
You can’t find unsweetened soymilk around me because nobody will buy it. Ditto to a lesser extent in other unsweetened milks. Usually, the unsweetened ones are also the unfortified ones around me, too… which means nutritionally inferior.
One of the advantages to cow milk is that it is probably the lowest carb content for that “sweet enough” milk balance. Unsweetened plant milks are just lacking that, and the plant milks sweetened to compete are too high-carb. But yeah, I wouldn’t call any plant milk ultra-transformed. The term “processed food” is way too large an umbrella for reasoned conversation.
What it does have is added calcium, vitamin B2, vitamin B12, vitamin D, and a higher protein content than milk
Per the Mayo Clinic, it’s tough to beat dairy milk for balanced nutrition. These heavily fortified alt-milks aren’t terrible, but the body doesn’t digest those nutrients as well. Doesn’t mean it’ll kill ya. I know people who eat a giant pastry for breakfast every morning, but it’s points against. If the only thing you care about is nutrients and not being dairy, the answer is definitely unsweetened Soy Milk if it’s available where you are.
I’m lactose intolerant, and for years I thought lactaid wouldn’t for for me. The sweetened soymilk I drank definitely contributed to some weight gain back then, but it was hardly the main or only cause.
The phrasing in the Mayo Clinic article is weird to me. The pros and cons outlined in that article (skim milk versus soy milk), skim milk has:
slightly more protein (8g over 7g)
potentially easier to absorb calcium
more sugar in the form of lactase
less healthy fats
lactase which most adults cannot process
The conclusion that milk (even skim milk) is better for you than soy milk does not seem self-evident to me. I would rather have less sugar (regardless of whether it’s added or not) and more healthy fats than slightly more protein. There are many good sources of protein but avoiding sugar in your diet enough to stay under the recommended limit is really difficult.
Interesting. From those bullet points, it does seem self-evident to me. But then, those bullet points are not the whole description either.
It’s not just “slightly more protein”, it’s “slightly more of a better protein” (which, admittedly, the article doesn’t dig into). It’s not just calcium that’s easier to absorb. That’s just the topic they were responding to in that line.
The “form of lactose” (not lactase. lactase is the enzyme people like me lack). Lactose is decently healthier than sucrose gram-for-gram, if you can digest it (and while I doubted elsewhere, I don’t see how adding lactase enzyme to it would make it any less healthy).
“less healthy fats” is actually worded weird here. Soymilk and almond milk has higher fat (which I didn’t think they had higher fact), but it’s a slightly healthier fat. The fats in cow milk are perfectly fine if kept to under 7% of your calories - and it only accounts for <2% of the calories in the milk. Meaning you can’t drink enough milk for it to be a major reason you’re having too much saturated fat.
Finally, they are comparing soymilk intentionally fortified with nutrients to plain-ol cow milk. And cow milk wins. It’s still fine to have fortified soymilk if you really want… (OR fortify cow milk to get the best of both worlds.) Fortified foods are ok, though their absorption levels are sometimes lower or sometimes uncertain, but that’s just a matter of how much more time we’ve had to study the nutritional effects of milk. It is still slightly better to have dairy milk, and definitely not worse to have dairy milk, if you can.
Ultimately, the article clearly articulates that dairy milk is healthier than plant milks, but plant milks are still ok as long as you know what you’re drinking. Whether you boil it down to those bullet points or read the article, that’s what the article says, and manages to defend.
What is an ultra-transformed food and what makes it bad for you? Generally the things added to foods (sugar, salt, preservatives) are what make them less healthy than fresh counterparts. At least here, the soy milk has added salt putting it at the same salt content as milk, and no added sugar, putting it at 8x less sugar than milk. What it does have is added calcium, vitamin B2, vitamin B12, vitamin D, and a higher protein content than milk. Simply being processed doesn’t make something unhealthy, the things that are changed in processing it can make something unhealthy. That doesn’t apply here.
Agreed, the term and confusion is likely due to over-simplification from media and researchers.
I thought there were added sugar in those alt-milks, as most I tried tasted so sweet…
If they taste sweet, at all, they are definitely sweetened with added sugar. One of the biggest cons of plant-based milks is that they are either completely devoid of sweetness, or have lots of sugar and are higher carb than dairy milk.
The sweetened plant milks taste excessively sweet to me and the plant-based ones taste right. It depends a bit on the specific milk though, I think pea milk is pretty devoid of sweetness for example.
Interesting! For some reason, all the unsweetened ones taste horrible to me, like bitter dirt. But drink lactose-free cow milk normally, and the lactase enzyme increases the perceived sweetness by just a tiny bit. I love tofu in its raw form, so I remain shocked that I can’t stand unsweetened soymilk.
You can buy it sweetened or unsweetened here. The sweetened soy milk here has almost the same sugar content as milk but still slightly lower (2.5g/100ml for the soy milk, 2.6g/100ml for the milk)
Nutrition differs for other milk replacements as well, but that’s due to the core ingredient being different (e.g., oats have more sugar than soy).
If you can digest lactose, it’s simply much better for you than sucrose. Most objective health sites I’ve seen consider sugar content to overall be a pro of dairy milk over sweetened plant-based milk, but con over unsweetened plant-based milk.
Unfortunately, I can’t digest lactose, and I believe (never found research) I lose some of that benefit when I add lactase to my milk.
Sucrose has a higher glycemic index than lactose but it doesn’t seem to be that much of a difference. I can’t find any objective sources for lactose being better for you other than it having a lower glycemic index, and how much that really matters especially in the relatively low amounts of sugar in milk and sweetened plant milk seems not clear. I’m quite curious to learn about it, do you have any references?
The lower glycemic index is a pretty big deal in a vacuum, in regards to insulin-related issues and appetite-related issues. Which you seem to have already agreed with?
As for “there’s not enough”, dunno. Honestly, nobody is trying to say that nut milk is bad for you (except possibly the cancer risk in soy milk, but I tend to put that in the “unlikely” column alongside cancer risk of cow milk). It’s that milk is better for you, if only slightly so.
And if you note, I said lactose is much better, not dairy milk is always much better (though I think it’s better in almost every way, health-wise). It was in a direct reply to the near-match sugar content from your previous note.
You can’t find unsweetened soymilk around me because nobody will buy it. Ditto to a lesser extent in other unsweetened milks. Usually, the unsweetened ones are also the unfortified ones around me, too… which means nutritionally inferior.
One of the advantages to cow milk is that it is probably the lowest carb content for that “sweet enough” milk balance. Unsweetened plant milks are just lacking that, and the plant milks sweetened to compete are too high-carb. But yeah, I wouldn’t call any plant milk ultra-transformed. The term “processed food” is way too large an umbrella for reasoned conversation.
Per the Mayo Clinic, it’s tough to beat dairy milk for balanced nutrition. These heavily fortified alt-milks aren’t terrible, but the body doesn’t digest those nutrients as well. Doesn’t mean it’ll kill ya. I know people who eat a giant pastry for breakfast every morning, but it’s points against. If the only thing you care about is nutrients and not being dairy, the answer is definitely unsweetened Soy Milk if it’s available where you are.
I’m lactose intolerant, and for years I thought lactaid wouldn’t for for me. The sweetened soymilk I drank definitely contributed to some weight gain back then, but it was hardly the main or only cause.
The phrasing in the Mayo Clinic article is weird to me. The pros and cons outlined in that article (skim milk versus soy milk), skim milk has:
The conclusion that milk (even skim milk) is better for you than soy milk does not seem self-evident to me. I would rather have less sugar (regardless of whether it’s added or not) and more healthy fats than slightly more protein. There are many good sources of protein but avoiding sugar in your diet enough to stay under the recommended limit is really difficult.
Interesting. From those bullet points, it does seem self-evident to me. But then, those bullet points are not the whole description either.
It’s not just “slightly more protein”, it’s “slightly more of a better protein” (which, admittedly, the article doesn’t dig into). It’s not just calcium that’s easier to absorb. That’s just the topic they were responding to in that line.
The “form of lactose” (not lactase. lactase is the enzyme people like me lack). Lactose is decently healthier than sucrose gram-for-gram, if you can digest it (and while I doubted elsewhere, I don’t see how adding lactase enzyme to it would make it any less healthy).
“less healthy fats” is actually worded weird here. Soymilk and almond milk has higher fat (which I didn’t think they had higher fact), but it’s a slightly healthier fat. The fats in cow milk are perfectly fine if kept to under 7% of your calories - and it only accounts for <2% of the calories in the milk. Meaning you can’t drink enough milk for it to be a major reason you’re having too much saturated fat.
Finally, they are comparing soymilk intentionally fortified with nutrients to plain-ol cow milk. And cow milk wins. It’s still fine to have fortified soymilk if you really want… (OR fortify cow milk to get the best of both worlds.) Fortified foods are ok, though their absorption levels are sometimes lower or sometimes uncertain, but that’s just a matter of how much more time we’ve had to study the nutritional effects of milk. It is still slightly better to have dairy milk, and definitely not worse to have dairy milk, if you can.
Ultimately, the article clearly articulates that dairy milk is healthier than plant milks, but plant milks are still ok as long as you know what you’re drinking. Whether you boil it down to those bullet points or read the article, that’s what the article says, and manages to defend.