I agree I would have loved another couple minutes per milk to really talk but what's going on... I'm here to learn about the milks lol I dony mind if it's 30 mins long
pretty disappointing that a lot of her explanations for some of them got cut out, maybe just for time/interest sake? but feels like whoever edited this could have been a bit less heavy handed. and why only talk about the environmental impacts for a couple of the more popular milks and not for the rest at all? like, i get that wired has some standards for how these kinds of videos get edited or something, but feels bad to see a video that's made to be informational and have so much of the information removed?
I would LOVE the uncut version of this. Rosemary did amazing but I wish we could hear more about certain other alternatives. I know that the point of this video is to present as many alternatives to almond milk as possible but with insight of an expert of this caliber, and such a skilled presenter at that, I wouldn’t mind a full lecture at all.
it is complex. Monoculture is by far more detrimental to the ecosystem reducing the environment to a single species means generally killing insects indiscriminately, which is the bases of the food chain for most ecosystems. Almond milk may be different as it's less mono but uses a lot of water. all in all there on balance is probably no benefit to than if you can't tolerate lactose.
Hi, I agree with everyone else, it would be nice to have heard the whole of what Rosemary said. If at all possible, a fuller version of this video would be much appreciated! Thank you!
Yeah this is really not useful at all. For instance, she doesn't elaborate on the "lipids" part for oat milk... But people might be interested to know that a glass of oat milk has as much canola oil as a serving of french fries.
this video is for the general population not for people with a background in food sci, thus not that technical. i can imagine if your speak to her at a university or via email it would be more technical. a technical video wouldn't be digestible
@@robbiecope4042 That's really not what people are asking for though. It's just weird that it's a breakdown of different plant milks but some just get a mention while others get whole explanations of environmental issues. It's just weirdly edited, because clearly she had more to say.
I feel like too much of what she said was left on the cutting room floor ; ; I could listen to her go in depth about each of these milks in a longer form vid. It'd be cool to see a bit more of the process of making the milks that she made, too
Of what I’ve tried, I think oat milk tastes the best of the plant-based milks. It is less neutral than some, but I like the flavor. It’s great in a chai latte - like drinking an oatmeal cookie.
@@itsnemosoul8398 Depends on the company. The cheap ones taste like oaty water + salt sometimes. The good ones taste creamy and rich, the one I know best is oatly.
Rosemary does a fantastic job with her explanations. I never realized that there were so many commercially produced milk alternatives. Please have Rose again!
Lol! I've taken that a step further and have tried most of the products in my Organics/ Vegan section. Compared like products and what milks/ starches can be used for. Customers love it and slowly you'll find that they'll come to your aisle moreoften and higher up staff will notice.:)
The video didn't mention that almond milk has a lower water footprint than dairy milk. The almond trees remove and sequester CO2. Dairy cows produce a huge amount of methane which is 20-80 times more potent than CO2 for climate change. On the other hand, there are plenty of other plant milks which use less water than almond milk.
@@neuuser7071 "It really depends on the impact we care most about. Almond milk has lower greenhouse gas emissions and uses less land than soy, for example, but requires more water and results in higher eutrophication. All of the alternatives have a lower impact than dairy, but there is no clear winner on all metrics." -Our World in Data Jan 19, 2022 Link to follow.
@@4mr4goldfish4ily4 That's really it. There are videos on RU-vid that show the process. The oats that are left over can be eaten after being cooked, or added to a smoothie before mixing. Experiment to see the ratios you like best for your smoothies. This makes the oat milk basically free, other than the time needed to make it.
As someone who has been deadly allergic to milk protein for my whole life, I love seeing that plant-based milk is becoming more popular. I remember that even just 3-4 years ago I wasn't able to order a coffee at a smaller cafe because they wouldn't have any milk that I could drink. Also, I am swedish and have seen the potato milk at supermarkets but unfortunately I haven't had the chance to try it yet.
I clicked on this caused it IS Rosemary Trout & I thought this was EPICURIOUS!!! Lo & behold, it ended with WIRED!!! I thought WOW THAT'S WEIRD!!! 😂🤪😆😜🤣 like twilight zone weird!!!
its true that almond milk takes alot of water to produce, but something that should be mentioned is that despite the high water consumption of almond trees, it is still twice as water efficient as cows milk
There's also still much more environmentally friendly plant based milk choices, however. I've not really got any issue with almond milk but for this reason I don't drink it anymore since the preference between it and others is basically no different.
a lot of recent research suggests that emulsifiers can negatively impact the gut microbiome ... so i'm wondering whether the emulsifiers in oat milk are a good thing? i'm not frothing it so i don't need them. i'm otherwise pretty happy with oats
As someone who drinks both cow's milk and occasionally plant milk - only for flavour, which means I'm very picky - I can honestly say that hazelnut milk is the best plant milk there is. It's incredibly underrated in my opinion.
My mom would make oat milk all the time when I was a kid seeing it in stores made me really happy and now it’s the only milk we really drink since other popular alternative milks she’s allergic to it’s really interesting how full circle that is
great video! didn't realise there were so many kinds. Also appreciate the point about almond milk's water needs, though I think it's actually lower compared to cow's milk
Correct. Every plant based milk has a lower water, carbon and land-use impact than cow milk. ichef.bbci.co.uk/news/640/cpsprodpb/9123/production/_105755173_milk_alternatives-updated-optimised-nc.png
While they’re all better solutions than cows milk, water insecurity is a big issue in California and we probably shouldn’t be using what water we have to grow almonds. It’s also not great for the bees they use!
"coconut milk" refers to two completely different products - the traditional thick high fat product used in cooking, e.g. many south east Asian curries, and the less traditional dairy milk replacement, used mostly in drinks.
@@natewhitelaw3759 She did, but the way it was worded was a bit weird, sounded as if people actually drink out of the can. 😅 But as far as I know that type of coconut milk is always used for cooking.
@@thespankmyfrank you can drink it too, but it's a little thick on it's own. take a whole can and mix it with equal parts orange juice and you'll have a rlly tasty drink
We use the coconut cream/milk cans to make coconut milk for our cereal in our house. We love how creamy and fatty it is, and our tummies appreciate the no additives part
I never knew that there were so many plant based milks or that the topic was so interesting. I agree that Rosemary Trout is a fantastic name for a very attractive and classy food scientist. The video was fantastic. Thanks Wired. I would love to see more videos with Rosemary Trout (Food Scientist).
@@cjcrose8151 That makes so much sense, thank you for commenting that! Because the "attractive" bit made me cringe lmao, good to know it's her husband.
This video is MARVELOUS. I just wanted to add that it's easy to make pumpkin seed milk in a blender as well. Use plump, fresh, raw pumpkin seeds in a proportion of about 1 to 4 with water (or 1 to 3 if you want milk that's creamier). Just buzz on high speed in the blender until liquified - no filtering necessary. It tastes great chilled and used instead of cow's milk on breakfast cereal.
I live in Brazil, and the flavors that we have in the markets are: Soy milk, costing U$1,60/L Coconut milk, costing 2,00/L Rice milk, costing U$2,00/L Oatmilk, costing U$4,00/L Cashew milk, costing U$4,20/L While cow's milk cost 1,00/L That's harder to poor people choose a plant based option over here.
If you care about the rainforest, then please buy plant milk (of those listed, soy is most nutritious, but unfortified it's not suitable as a breast milk alternative for babies).
Cashew milk is my absolute favorite so I'm disappointed they cut her off while saying almost nothing about it lol. It's very rich and creamy, imo the best replacement for making ice cream or adding to your coffee! I honestly just prefer it to dairy milk.
It is the best, but there is nothing really good to say about it 😂 it's the best because it's high in fat most similar to dairy, but has the lowest nutritional value of all non dairy milks
@@WeatherManToBe I don't think 2 grams of fat per serving is that much tbh. Much lower calorie than whole milk which is what I compare it to taste-wisw
@@elliotdavis1103 the 2g of fat per serving is for silk brand only. Most other brands do not remove the naturally occurring fat which is more like 8-12g per serving, giving it a higher content than whole milk. It being low in calories isn't a good thing, as milks are meant to be nutritionally dense and filling. (It's also lower in most vitamins and minerals unless fortified)
I don’t drink cows milk, and oat milk is my favorite alternative! If you haven’t tried it I highly recommend it. I’ve tried a lot of brands and the best one BY FAR is called Oatly. I would recommend getting that brand if you’re going to try oat milk.
i’m so glad to see rose on wired now! i never knew how many types of milks there could be. she did a wonderful job explaining each milk and i wish her cuts were longer. we NEED more of rosemary trout!!
It's interesting to me how Americans even try coconut juice as a healthier(?) subs for milk. Here in the place where I live, the narrative is that coconut milk is bad because it's high on saturated fat. It's widely used in tons of our cuisines and I see some healthy(?) folks start avoiding or substituting it sometimes even with dairy because they think it's healthier(again, question mark).
@@lewstone5430 I love how fresh coconut taste, but the milk is indeed off-putting if you drink it on its own. It's sweet, floral, a little bit nutty, and it gives you strong-ish savory/umami tingles which is kinda weird lol. Oh anyway IDK how boxed/processed coconut milk taste like. My mom used to grind coconut by hand and made milk out of it.
@Pinecone Archon yeah, my mom grew up with coconut in South America and loved it, but I grew up in the US and only had access when I was visiting family, this was the 80’s. It was too strong for me. I only like it in mixed drinks like piña colada’s where there’s just a hint.
@@alex7829 Man, someone needs to tell all those countries in Asia that they are consuming high amounts of phytoestrogens that are carcinogenic. It will surely end their cancer epidemic.
Love how she discusses environmental impact as well. She knows her audience because I'm sure most people watching this (including myself) are plant based 😊🌱💖
no I gym regularly so I need easy protein macros cow milk is just so much higher in calories and doesn't taste that much better imo unsweetened almond for me rn, but had oat last week was really good.
@@JamFlexx Oat milk is truly so tasty and I love that it's naturally kinda sweet so you basically never need to add sugar to it, compared to soy milk which can be a bit bitter (although I do love soy milk and the nutrition it provides hehe)
Now I’m wondering if you can make milk out of anything 😮. I’m quite surprised that certain milks wouldn’t taste like it’s source e.g. banana milk not tasting like banana?! 😮
Tiger nut milk is Horchata in Mexico. Typical ingredients are water, tiger nuts, sugar, emulsifier, modified starch, acidity regulators, lemon and cinnamon natural flavoring, and stabilizers. Not exactly a health food and a bit pricey in the States unless you get it at a Mexican food store. It hasn't caught on yet with gringos. Tiger nuts are tubers grown by certain sedges that resemble grass. Wild turkeys love to dig up tiger nuts - also called chufa nuts. Ranchers plant the sedges to attract turkeys and increase the population. Now these sedges are growing all over the southeastern part of the US. I used to dig up chufa nuts in Virginia and eat them raw. The raw 'nuts' are difficult and/or expensive to buy in California where I am. Too bad. I bet they are healthier than most things people eat.
I make my own banana milk. Just blend a banana with water and voilà. It's got a slight sweetness and banana flavour that I find improves my breakfast cereal and it's healthy too, so that's a bonus.
Yay! Hi, Rosemary! This was fantastic. Half my family is lactose intolerant, so plant-based milks are our go-to. We gave up soymilk in our household because the isoflavones (phytoestrogens) you mention can sometimes interfere with HRT. Now we mostly drink almond because of its availability, but given what you said about its environmental impact we may be having a discussion on that soon. We also drink flaxmilk, which is REALLY rich and tasty but tends to leave an oily residue in the glass (to the point that I'll handwash them because I know the dishwasher won't cut it). It also isn't that great for cooking-- it can split a little. I use oatmilk a LOT in cooking because it works REALLY well in breads and sauces--- the flavor is very mild and works with sweet or savory foods, it doesn't split when it's heated, and it makes a killer roux. I'd love to see a side-by-side nutritional breakdown for all of these (as well as how they compare dairy/cow milk)
Huh. Interesting that you mention Soy milk effecting HRT, I quit soy after finally working out it was giving me huge stomach pain, and moved on to Rice milk in my teas. It’s the most neutral of the bunch, and isn’t as thick as the other alternatives. Oat milk I still use for hot chocolate and other Milk-like things, but I hadn’t thought of using it more in cooking- thanks for sharing! I might start doing that too….
I think Ann reardon on the milk video did say that the only obvious thing that most plant based milk lack was Calcium. However she did said tjat most commercial brand, add the missing nutrient again so they are more or less comparable with regular milk.
i usually add some caustic soda to my dishwasher, especially if i have a lot of fat in the load. it rinses very clean and sparkly and imo it tends to be less cloggy on the system than the standard powder (which i use proportionately less of). if i have a very fatty wash i put most of the caustic inside the door so it removes fat during the pre-wash rinse
"We gave up soymilk in our household because the isoflavones (phytoestrogens) you mention can sometimes interfere with HRT. " Can you give me more information on this? I'm lactose intolerant and my roommate is on HRT medication; I want to make sure I don't accidentally do harm to them, but searching only gives me information on using soy milk to ease menopause symptoms. Thank you!
@@Dawnshadow There is an extremely popular idea that Phytoestrogens can be absorbed as estrogen by the human body, but this is *completely false*. There is no scientific evidence of this whatsoever, the best 'evidence' that people will bring up is in ruminants, AKA animals that process foods multiple times with their multiple stomachs. You have nothing to worry about, dw
Maybe I’m a weirdo, but I’ve never found a plant based milk (that was trying to be a substitute for dairy) that I’ve actually enjoyed. Everything has always had a strange taste, an odd texture, and even if it wasn’t either of those, it was just so thoroughly “meh” that I wouldn’t choose it over dairy. I haven’t tried the more exotic ones like flax or hemp, but I don’t know. Not personally appealing to me. Great video though, well presented.
Yeah I get you. The lack of creaminess if what gets me. I would have plant milk in my cereal if I had it around but I definitely wouldn't have it in tea because of the strong flavors of the nuts/plants
i am the opposite, I hated cow's milk as a kid. but alternatives did not exist then. i sound OLD! (i like to say experienced) so i am thrilled at the choice and variety for the new generation of kids/adults that do not like the lack of texture in plant based milks
Not weird at all. People have preferences. I like to think of plant milk as its own separate thing and not a substitute for cow’s milk because they are so different. I like plant milk in my tea and coffee but I’m definitely getting cow milk for cookies and Oreos.
@@smelly-y oat milk and chinese soy milk are both very creamy imo, and oat milk goes really well in cereals that also contain oats. maybe i just love oats tho
I love this videos because they explaine in a simpler way the scientific part of the food, however, as I food scientist myself I would recommend that they explained a little more terms like "bethaglucanes" and why are they important for our health, and also that they don't use terms like "chemicals" to describe additives or substances that are included in the process of a food product, cause they could make viewers a little "triggered" and could make them think that there's something dangerous about consuming that product. Just a few suggestions.
Dear Wired, Upload the uncut version of this because your editor butchered the interesting bits of information and cut it extremely short for the sake of monetization. This presenter is exceptionally intelligent and knows how to share that knowledge in a way that makes sense to us layman. You did us all a service by introducing us to this specific topic by this specific presenter and simultaneously a disservice by cutting her short. Sincerely, Most of the comments.
Great video ❤️. I really appreciate the amount of milks that were covered. I even learned about some that I didn't know. As someone who makes their own plant based milks it really helped me understand the process more. I just wished more could have been said in the video. It appeared as though more was being said but sadly was edited out.
Plant-Based milk are the best, and we have a lot of choices at least, and they better and it's ethical, easier to make than animal-based, better for the animals who make them cuz we aren't their babies, "not your mom, not your milk" as a vegan i appreciate them more easily with this point on it, i don't tell anyone to implique themselves in that's amazing lifestyle, but i explains just and give my opinion on it, so if ur lactose intolerant i promise that u will miss nothing
Dairy milk is still responsible for way more water usage in California than almonds by the way! So it's still more environmentally friendly to drink almond milk compared to dairy milk :)
What a wonderful video! It was so informative and Rosemary makes it so enjoyable to watch. I learned a lot!! Thank you! Keep these videos with Rose coming!!
I wish you would have included all the info that may have been cut out. Some nuts/grains/seeds she focused on more than others. It would have been nice to see all of the info she shared.
How is it to taste plan-based milk? Never tried other than regular cow one (like in my country 300 ml of oat milk = 3l of cow milk) so, I'm just curious
well, every single one is different. My advice is to not go in expecting it to taste like cow's milk. The most delicious ones in my opinion are soy and oat milk
I've personally not found one I really like. Oat milk is okay and cheap to make, so that's nice. The soy milks I've had tasted like cardboard smoothies, but maybe I've just bought the wrong ones. For me the cheapest option is probably also cow's milk, so I do use that still.
My dad has chronic kidney disease and loves milk. He is consuming macadamian nut milk and cashew milk. I wonder whats the best milk for people with kidney disease?
Y'all. She's a professor at Drexel University (I need to take a course with you as my professor one day; I'm also in CNHP!) and has been teaching for the past 14 years and change. She knows her stuff ;)
Althou a great info video, I would love to of heard more about which has less pesticides etc used, even for people who dont know about the amounts of arsenic in rice, by making rice milk you will be getting high amounts of arsenic.
Theres actually a company that created a creamer made especially for coffee, and they use a whole host of different plant-based milks in order to best pair with coffee
I knew about some plant based milks, as a Dutch person, I still only drink cow milk, but this video did make me curious. I really didn't knew there were so many options!!
@@neuuser7071 I agree. I went to the store and bought a plant based starbucks. Taste was quite alright, but it was thinner than the cow milk variants. I'd like to stick to 'normal' milk for now, but I wouldn't mind having to drink plant based stuff occasionally the future
Thank you so much WIRED and Rosemary Trout! I've been looking for alternatives to cow milk for a while now, and I've come across many different plant-based milks, but I didn't know which one to consume because I didn't have sufficient information. This might be the most useful video I've watched today haha😆