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Originally posted by SIGNYM:
Just OOC what would anyone call the "not milk" milk?

"Milk" gets its opaque white appearence from little globules of protein (casein) suspended in water. Anything fluid that has an opaque white appearance is called "milky". OUr galaxy is called the Milky Way.

Some plant saps look white and "milky", however for historic reasons unknown to me it's called "latex" instead of "milk" ... except the milkweed and milk thistle. (go figure!) Paint is another fluid with a milky appearance, but it's called "latex" paint (unless it's paint made from real milk, in which case it's called "milk paint". There really is such a thing; look it up.)

So, what should we call the non-milk milk? Soy latex? Oat latex?

Just having a bit of word fun!

But I agree, milk is from mammals, not soybeans or almonds. The milk substitutes are highly processed emulsions which don't have the same nutritional profile as real milk, being especially deficient in protein. I'd opt for another word ... something not as industrial-sounding as "latex" or "emulsion"... but which gets the point across.

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Originally posted by JEWELSTAITEFAN:
I have not looked into the process of extracting Almond Fluid, or Soy fluid - are they the same?

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Not like sucking the fluid from a mammary gland.

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Is it the same as Vanilla Extract, or Peppermint Extract? they could be called Extract.

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If it is merely squeezing, or manipulating pressure upon nuts, it could be called Juice, like Grape Juice, or Prune Juice, or Orange Juice. What is Coconut fluid called, Coconut Milk?

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Is it a chemical process? Like the creation of the Cocaine Paste from the leaves.

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A chemical process like sugar can be used to extract fluid from berries like strawberries and blueberries, I don't recall if pectin is involved.

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The CEO and cofounder of Whole Foods has some concerns about the plant-based "meat" craze.

John Mackey told CNBC on Wednesday that plant-based meat substitutes are good for the environment but not for your health, echoing concerns that have been raised by dieticians and nutritionists in recent weeks.

"If you look at the ingredients, they are super-highly processed foods," Mackey told CNBC. "I don't think eating highly processed foods is healthy. I think people thrive on eating whole foods."

He added: "As for health, I will not endorse that, and that is about as big a criticism that I will do in public."

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It boils down to eating a wide variety of minimally-processed, real foods.

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Originally posted by 1kiki:

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Originally posted by JEWELSTAITEFAN:
I have not looked into the process of extracting Almond Fluid, or Soy fluid - are they the same?

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Raw soybeans are soaked, ground and heated with water, and filtered to make soy 'milk'. I imagine (but couldn't say for sure if) the same process is used for, say almond 'milk'. But I've seen the same process used for coconut 'meat' to make coconut 'milk'.
And then there's 'milk' of magnesia, made of fine ground magnesium oxide suspended in water.

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Not like sucking the fluid from a mammary gland.

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I'd say !!

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Is it the same as Vanilla Extract, or Peppermint Extract? they could be called Extract.

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No, extracts are usually 'extracted' in alcohol (specifically the only drinkable form of alcohol , which is ethanol); unless you're getting the new-fangled alcohol-free kinds which I believe are extracted in glycerol (glycerin).

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Is it a chemical process? Like the creation of the Cocaine Paste from the leaves.

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Probably SOME chemistry takes place due to heat and the finely divided nature of the particles, but it's a mechanical process.

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A chemical process like sugar can be used to extract fluid from berries like strawberries and blueberries, I don't recall if pectin is involved.

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Not sure what you mean. Pectin is usually used to make liquid stuff 'gel' - to form a 'jelly' or 'jam'.

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Originally posted by SIGNYM:
They're prepared by feeding almonds, oats, cashews, soybeans or whatever thru a high-speed ultra-fine grinder with water, then filtering everything interesting out of the resulting liquid, then adding back various gums to thicken it, and stabilizers (phosphates) to keep the emulsions from settling. They also can add vitamins, sugar, and flavors. Some (but not many) go so far as to add protein and calcium.

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It's not like I think grown humans NEED milk. Many people lose the ability to make lactase, which is the enzyme that breaks down lactose, as they get older which is nature's way of saying "You don't need milk anymore". But if you're depending on milk as a source of protein and calcium, then the milk substitutes aren't going to cut it.

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