Make a Foamy, Dairy-Free “Latte” With Xanthan Gum

Why do it?  Latte’s have a very smooth, milky texture. This is sort of a middle-ground.

Sunlight and Body Heat Make Vitamin D Inside Your Skin

Many people don’t get enough vitamin D in their food. They still get enough vitamin D, because ultraviolet radiation creates it—usually.

Source: Sunlight and Body Heat Make Vitamin D Inside Your Skin

If you’re as fair-skinned as the average northern European, you only need about 20 minutes per day.  All you have to show is an area of skin about the size of your face.

Without vitamin D from sunlight exposure, lactose assists with the use of calcium. So, cultures with easy access to leafy greens plus sunlight or fish, calcium is taken care of and milk has no advantage. Cultures without access to leafy greens, sunlight or seafood need dairy either as a source of calcium, lactose, or both.  You can read more about it in a previous post.

Almond Breeze More Breeze Than Almonds, Says Lawsuit

Remember when we suggested (okay, aggregated an article that suggested) that almond milk is “kind of a scam“?

Well, a class action lawsuit filed against the makers of Almond Breeze for false advertising contends that the popular milk alternative is even more of a rip-off than we thought — because it barely contains any almonds.

Source: Almond milk is even more of a scam than we thought

Basically, just almond flavored sugar water.  That explains why most aren’t reacting to almond milk…

The Difference Between Various Kinds of Protein Supplements

Flip through any exercise magazine and, judging by all the attention protein supplements get, it appears protein and fitness somehow go hand-in-hand . And it is true: Protein can help promote a healthy weight and help muscles recover after a good workout. But what exactly is protein, and when it comes to supplements, which type of protein is best? Read on to learn about the different sources of protein powder and which ones stand apart from the rest.

Source: The Ultimate Guide to Protein Supplements

Because isolates are further processed to remove sugars (like lactose), carbs & fats so isolates are good for those who are lactose intolerant.  But pointless for everyone else, and does not digest faster.  Concentrates still have sugars, carbs, and fats. And typically taste better than isolates.

The article incorrectly states that lactose is indigestible for some, but it’s not because it’s an allergen. It is still an allergen, but the reason for it being indigestible is a lactose intolerance, not a milk allergy. Both casein & whey, regardless of concentrate or isolate form, are allergens.

Casein is grittier tasting compared to whey. Casein also takes longer to dissolve, and makes your shakes thicker compared to what an isolate would.

Swap Cream with Onion Purée for Better, Brighter Flavor

Maybe you come seeking dairy-free recipes, or want to make vegan risotto. Maybe you live a crazy-healthy lifestyle, or just go crazy for onions. Or maybe, just maybe, you simply love the idea of serving soups, pastas, and sauces that taste fresher and brighter than tradition dictates. Enter this remarkable—and remarkably easy—technique, ideal for people with lactose intolerance but everyone else, too. Just roast some onions, remove the skins, blend the gooey insides with a little lemon, salt, and olive oil, and there you have it: an awesome onion purée that you can swap for cream in any number of savory dishes. Try it tonight for a dish with lush, tongue-coating texture and richness, along with a novel, light-and-lovely quality to punch up your go-to meals. The fact that those meals are now way better for you? Well that just sweetens the deal.

Source: Swap Cream with Onion Purée for Better, Brighter Flavor

It’s not exactly a cream substitute — you’d never mistake one for the other. But it might be an even better alternative. Because as much as some of us love cream for adding richness and body, it can wash out all nearby flavors … instead of obscuring flavours, the onion purée enhances them, like a well-made stock.

Related: Three Cheers for the Onion

Coke: Making Milk (Not Dairy?), Costs 2x As Much

The product is called Fairlife and it will sell for twice the price of regular milk when it hits store shelves nationally in December, Coca-Cola’s North American chief Sandy Douglas said at Morgan Stanley’s Global Consumer Conference last week.

…The milk doesn’t contain lactose, and it has 50% more protein and calcium than regular milk, as well as 30% less sugar.

Source: Coca-Cola is making a new kind of milk that costs twice as much

Like other words in our vocabulary (“literally”, “hysteria”), you now have to be explicit about what milk actually is: dairy, sustainable, synthetic,  almond, soy, etc…  It’s become a marketing term, in the same way that cricket/insect flour is not flour.

I’m curious to learn how this “milk” is produced, though on paper it’ll serve for those who are lactose intolerant.  But I don’t think it’s the “premiumization” of milk when alternatives have existed for a long time.

Study: Eating Cheese Can Alter Your Dreams

According to a new study by the British Cheese Board, different cheeses can give you different types of dreams. None of the study volunteers reported nightmares from their bedtime snack. NPR’s Melissa Block talks about the results of the study with Nigel White, secretary of the British Cheese Board.

Source: Study: Eating Cheese Can Alter Your Dreams

…and if you’re lactose intolerant?  Remember that lactose might not be present in cheese

Does a Cheese Contains Lactose?

…if you read the labels and they have 0 g[rams of] sugar, that means no lactose so they ought to be fine.

Source: I Hate You Milk

I’m not, but some who identify as “lactose intolerant” have told me about different stuff affects them differently.  Some can’t tolerate soy milk, etc.  Lactose is a sugar by definition, but the belief is there’s a protein(?) that’s actually the root cause.  Either way, I’m told it feels like coming down with a bad cold (on the best of days?).

The Benefits of Milk as a Recovery Drink

Sorry in advance to any lactose intolerant or vegan readers.  The article talks about skim milk specifically, and touches briefly on lactose intolerance and chocolate milk at the end.

Our studies looked at the potential application of milk to the sports performer, with particular emphasis on endurance performance and recovery from strenuous exercise,” said sports nutritionist Dr Phil Watson from Loughborough University.

The most striking outcome was the effectiveness of milk to restore fluid losses following exercise. This suggests that milk is indeed an ideal post-exercise recovery fluid, effectively replacing sweat losses incurred during exercise and replenishing the body’s carbohydrate stores.

The benefits of milk

I’d heard for a while now that chocolate milk was a recommended recovery drink.  Some were saying it had to be consumed within 20 or so minutes of ending your activity, but I’ve yet to find any sources.