Beverages Don't Add up Did You Know That Cow's Milk Contains 9

Total Page:16

File Type:pdf, Size:1020Kb

Beverages Don't Add up Did You Know That Cow's Milk Contains 9 Did you know that Alternative “Milk” WHICH GLASS IS cow’s milk contains THE BEST DEAL? Beverages Don’t 9 essential nutrients? BEVERAGE AVERAGE PRICE/CUP* Add Up Cow’s Milk 12¢ Protein Lactose-Free Cow’s Milk 50¢ Fewer ingredients Soy “Milk” Beverage 41¢ doesn’t mean less protein! Cow’s milk contains Almond “Milk” Beverage 62¢ 8 grams of high-quality, Coconut “Milk” Beverage 55¢ naturally-occurring protein in each 8 ounce glass. Rice “Milk” Beverage 42¢ Cashew “Milk” Beverage 75¢ Did You Know? PUT YOUR MONEY ON MILK! Protein is just one of the nutrients * Average price per cup based on Meijer.com 2016 retail pricing cow’s milk provides. Calcium, vitamin D, potassium, phosphorus, vitamin A, vitamin B12, riboflavin, and niacin are also in each cup. Calcium Dairy foods, like cow’s milk, provide the Only Cow’s Milk Contains highest sources of calcium. You would need to eat 3 ½ cups of broccoli, 1 cup of almonds, or 10 cups of spinach to get Naturally occurring the same amount one 8-ounce glass of calcium cow’s milk provides. Beware! High quality protein Even though alternative “milk” beverages may tout more calcium on their labels, much of the added Less than calcium settles to the bottom, Smart shoppers meaning you consume less. 5 ingredients www.MilkMeansMore.org choose cow’s milk. REAL MILK MATTERS Use cow’s milk in recipes. Milk substitutes can alter flavor, texture, and consistency in classic, homemade recipes. Use cow’s milk in… smoothies • mashed potatoes • cream sauces pudding • soups • homemade ice cream COW’S MILK* LACTOSE-FREE FORTIFIED SOY ALMOND COCONUT RICE CASHEW + + + x + (1% MILK) MILKo “MILK” BEVERAGE “MILK” BEVERAGE “MILK” BEVERAGE “MILK” BEVERAGE “MILK” BEVERAGE Number of Number of Number of Number of Number of Number of Number of Ingredients: 3 Ingredients: 4 Ingredients: 12 Ingredients: 11 Ingredients: 12 Ingredients: 6 Ingredients: 17 Low-fat milk, vitamin A, Fat-free milk, vitamin A Soy milk (filtered water, Almond milk (filtered Coconut milk (water, Filtered water, organic Cashew milk (filtered vitamin D palmitate, vitamin D3, whole soybeans), water, almonds), cane coconut cream), brown rice (partially water, cashews), lactose enzyme cane sugar, tricalcium sugar, sea salt, locust cane sugar, calcium milled), organic expeller cane sugar, sea salt, phosphate, calcium bean gum, sunflower carbonate, vitamin A pressed safflower oil, almond butter, locust carbonate, vitamin A lecithin, gellan gum, palmitate, vitamin B12, and/or sunflower oil, bean gum, sunflower palmitate, vitamin D2, calcium carbonate, vitamin D2, sea salt, and/or canola oil, sea lecithin, gellan gum, riboflavin, vitamin 12B , vitamin E acetate, natural flavor, sunflower salt natural flavor, calcium sea salt, natural flavor, vitamin A palmitate, lecithin, locust bean carbonate, vitamin E gellan gum vitamin D2 gum, gellan gum acetate, zinc gluconate, vitamin A palmitate, riboflavin, vitamin B12, vitamin D2 Discover more reasons to fill your cup with cow’s milk at MilkMeansMore.org * USDA National Nutrient Database for Standard Reference Release 27 o Lactaid Fat-Free milk product information + Silk product information at www.silk.com x Dreamplantbased.com (Rice Dream Brand) Be sure to always check the label on the beverages you purchase for the most up-to-date ingredient statement..
Recommended publications
  • The Role of Dairy and Plant Based Dairy Alternatives in Sustainable Diets
    SLU Future Food – a research platform for a sustainable food system The role of dairy and plant based dairy alternatives in sustainable diets Future Food Reports 3 Elin Röös, Tara Garnett, Viktor Watz, Camilla Sjörs The role of dairy and plant based dairy alternatives in sustainable diets Elin Röös, Tara Garnett , Viktor Watz, Camilla Sjörs Publication: SLU Future Food Reports 3 Publisher: Swedish University of Agricultural Sciences, the research platform Future Food Publication year: 2018 Graphic form: Gunilla Leffler (cover) Photo: ombadesigns, Pixabay, CC0 Print: SLU Repro, Uppsala Paper: Scandia 2000 240 g (cover), Scandia 2000 130 g (insert) IBSN: 978-91-576-9604-5 Foreword Sustainable diets that are nutritionally adequate, environmentally sound, economically viable and socially and culturally acceptable are gaining increasing attention. The focus has long been on the role of meat and its association with high environmental pressures, especially greenhouse gas emissions, and its detrimental health effects at high consumption levels. Much less attention has been paid to the role of dairy products in sustainable diets. There is currently a rise in plant- based dairy alternatives, e.g. drinks, yogurt-like products, spreads, ice-cream etc. made of soy, legumes, seeds, nuts or cereals. These have potentially lower negative impacts than dairy products but different nutritional profiles, which raises concerns about their role as replacements or complements to dairy products in sustainable diets. These concerns form the background to this report. As a researcher at the Swedish University of Agricultural Sciences (Elin Röös) and director of the Food Climate Research Network (FCRN) (Tara Garnett), for some years we had spoken about a need to investigate dairy and plant-based dairy alternatives in diets more specifically and thoroughly.
    [Show full text]
  • Eating a Low-Fiber Diet
    Page 1 of 2 Eating a Low-fiber Diet What is fiber? Sample Menu Fiber is the part of food that the body cannot digest. Breakfast: It helps form stools (bowel movements). 1 scrambled egg 1 slice white toast with 1 teaspoon margarine If you eat less fiber, you may: ½ cup Cream of Wheat with sugar • Reduce belly pain, diarrhea (loose, watery stools) ½ cup milk and other digestive problems ½ cup pulp-free orange juice • Have fewer and smaller stools Snack: • Decrease inflammation (pain, redness and ½ cup canned fruit cocktail (in juice) swelling) in the GI (gastro-intestinal) tract 6 saltine crackers • Promote healing in the GI tract. Lunch: For a list of foods allowed in a low-fiber diet, see the Tuna sandwich on white bread back of this page. 1 cup cream of chicken soup ½ cup canned peaches (in light syrup) Why might I need a low-fiber diet? 1 cup lemonade You may need a low-fiber diet if you have: Snack: ½ cup cottage cheese • Inflamed bowels 1 medium apple, sliced and peeled • Crohn’s disease • Diverticular disease Dinner: 3 ounces well-cooked chicken breast • Ulcerative colitis 1 cup white rice • Radiation therapy to the belly area ½ cup cooked canned carrots • Chemotherapy 1 white dinner roll with 1 teaspoon margarine 1 slice angel food cake • An upcoming colonoscopy 1 cup herbal tea • Surgery on your intestines or in the belly area. For informational purposes only. Not to replace the advice of your health care provider. Copyright © 2007 Fairview Health Services. All rights reserved. Clinically reviewed by Shyamala Ganesh, Manager Clinical Nutrition.
    [Show full text]
  • Essential Wholesale & Labs Carrier Oils Chart
    Essential Wholesale & Labs Carrier Oils Chart This chart is based off of the virgin, unrefined versions of each carrier where applicable, depending on our website catalog. The information provided may vary depending on the carrier's source and processing and is meant for educational purposes only. Viscosity Absorbtion Comparible Subsitutions Carrier Oil/Butter Color (at room Odor Details/Attributes Rate (Based on Viscosity & Absorbotion Rate) temperature) Description: Stable vegetable butter with a neutral odor. High content of monounsaturated oleic acid and relatively high content of natural antioxidants. Offers good oxidative stability, excellent Almond Butter White to pale yellow Soft Solid Fat Neutral Odor Average cold weather stability, contains occlusive properties, and can act as a moistening agent. Aloe Butter, Illipe Butter Fatty Acid Compositon: Palmitic, Stearic, Oleic, and Linoleic Description: Made from Aloe Vera and Coconut Oil. Can be used as an emollient and contains antioxidant properties. It's high fluidiy gives it good spreadability, and it can quickly hydrate while Aloe Butter White Soft Semi-Solid Fat Neutral Odor Average being both cooling and soothing. Fatty Acid Almond Butter, Illipe Butter Compostion: Linoleic, Oleic, Palmitic, Stearic Description: Made from by combinging Aloe Vera Powder with quality soybean oil to create a Apricot Kernel Oil, Broccoli Seed Oil, Camellia Seed Oil, Evening Aloe Vera Oil Clear, off-white to yellow Free Flowing Liquid Oil Mild musky odor Fast soothing and nourishing carrier oil. Fatty Acid Primrose Oil, Grapeseed Oil, Meadowfoam Seed Oil, Safflower Compostion: Linoleic, Oleic, Palmitic, Stearic Oil, Strawberry Seed Oil Description: This oil is similar in weight to human sebum, making it extremely nouirshing to the skin.
    [Show full text]
  • Rice Recipe Book 2017.Pdf
    2017 recipe book 2017 2 United States Department of Agriculture, University of Arkansas and County Governments Cooperating. The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer. Living Well with Rice Sponsor Recipes Producers Rice Recipe: Cumin Rice...............................................................................................................5 Specialty Rice Recipe: Cheese Rice with a Kick .............................................................................................6 White versus Brown Rice ..............................................................................................................................7 Award Winning Recipes 2016 Rice Expo Recipe Contest Winner: Lemon Rice by Martha Feland .......................................................9 2016 Miss Arkansas Rice Madison Gibson’s Get Your Gumbo On!..............................................................10 Tips for Perfect Rice....................................................................................................................................11 Appetizers Cheesy Broccoli and Rice Squares ...............................................................................................................13 Southwestern Pepper Cups.........................................................................................................................14
    [Show full text]
  • Plant-Based Milk Alternatives
    Behind the hype: Plant-based milk alternatives Why is this an issue? Health concerns, sustainability and changing diets are some of the reasons people are choosing plant-based alternatives to cow’s milk. This rise in popularity has led to an increased range of milk alternatives becoming available. Generally, these alternatives contain less nutrients than cow’s milk. In particular, cow’s milk is an important source of calcium, which is essential for growth and development of strong bones and teeth. The nutritional content of plant-based milks is an important consideration when replacing cow’s milk in the diet, especially for young children under two-years-old, who have high nutrition needs. What are plant-based Table 1: Some Nutrients in milk alternatives? cow’s milk and plant-based Plant-based milk alternatives include legume milk alternatives (soy milk), nut (almond, cashew, coconut, macadamia) and cereal-based (rice, oat). Other ingredients can include vegetable oils, sugar, and thickening ingredients Milk type Energy Protein Calcium kJ/100ml g/100ml mg/100ml such as gums, emulsifiers and flavouring. Homogenised cow’s milk 263 3.3 120 How are plant-based milk Legume alternatives nutritionally Soy milk 235-270 3.0-3.5 120-160* different to cow’s milk? Nut Almond milk 65-160 0.4-0.7 75-120* Plant-based milk alternatives contain less protein and Cashew milk 70 0.4 120* energy. Unfortified versions also contain very little calcium, B vitamins (including B12) and vitamin D Coconut milk** 95-100 0.2 75-120* compared to cow’s milk.
    [Show full text]
  • Media Release Experts Warn Parents of the Risks of Getting Vegan Diets
    Media Release EMBARGO: 00.01 CET, THURSDAY, 11 May, 2017 Experts warn parents of the risks of getting vegan diets wrong in young children (Prague, 11 May, 2017) Experts at the 50th Annual Meeting of the European Society of Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) are today warning that young children who follow a vegan diet without medical and dietary advice carry the risk of a number of nutrient deficiencies, including vitamin B12, calcium, zinc and high quality protein, which can have potentially devastating health effects. Studies have shown that children who follow a vegan diet are leaner and smaller than those children who consume meat or those who have vegetarian diets. “It is difficult to ensure a healthy and balanced vegan diet in young infants, and parents should understand the serious consequences of failing to follow advice regarding supplementation of the diet. The risks of getting it wrong can include irreversible cognitive damage and, in the extreme, death. Our advice is that if parents pursue a vegan diet for their child, they must seek and strictly follow medical and dietary advice to make sure their infant receives adequate nutrition. Both mother and infant should follow advice regarding supplementation” advises Professor Mary Fewtrell, chairman of ESPGHAN’s nutrition committee comments: The biggest risk to vegan children is that of vitamin B12 deficiency. Foods derived from animals have been shown to be the only reliable source of vitamin B12 and a deficiency of the vitamin can have devastating effects. Vitamin B12 is essential to the creation of DNA, indispensable for the maintenance of the nervous system, and a lack of it can result in haematological and neurological disorders, causing damage in young children which can be irreversible.
    [Show full text]
  • Olive Oil Jars Left Behind By
    live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed.
    [Show full text]
  • <I>Carthamus Tinctorius</I>
    Promoting the conservation and use of underutilized and neglected crops. 7. SafflowerSafflower Carthamus tinctorius L. Li Dajue and Hans-Henning Mündel netic t Ge Res lan ou P rc al e n s o I ti n a s t n i r t u e t t e n I IPGRI 2 Safflower. Carthamus tinctorius L. The International Plant Genetic Resources Institute (IPGRI) is an autonomous inter- national scientific organization operating under the aegis of the Consultative Group on International Agricultural Research (CGIAR). The international status of IPGRI is conferred under an Establishment Agreement which, by December 1995, had been signed by the Governments of Australia, Belgium, Benin, Bolivia, Burkina Faso, Cameroon, China, Chile, Congo, Costa Rica, Côte d’Ivoire, Cyprus, Czech Republic, Denmark, Ecuador, Egypt, Greece, Guinea, Hungary, India, Iran, Israel, Italy, Jordan, Kenya, Mauritania, Morocco, Pakistan, Panama, Peru, Poland, Portugal, Romania, Russia, Senegal, Slovak Republic, Sudan, Switzerland, Syria, Tunisia, Turkey, Ukraine and Uganda. IPGRI’s mandate is to advance the conservation and use of plant genetic resources for the benefit of present and future generations. IPGRI works in partner- ship with other organizations, undertaking research, training and the provision of scientific and technical advice and information, and has a particularly strong programme link with the Food and Agriculture Organization of the United Nations. Financial support for the agreed research agenda of IPGRI is provided by the Gov- ernments of Australia, Austria, Belgium, Canada, China, Denmark, France, Ger- many, India, Italy, Japan, the Republic of Korea, Mexico, the Netherlands, Norway, Spain, Sweden, Switzerland, the UK and the USA, and by the Asian Development Bank, IDRC, UNDP and the World Bank.
    [Show full text]
  • Safflower Butter
    Avena Lab CERTIFICATE OF ANALYSIS Product Name Safflower Butter INCI Name Carthamus Tinctorius Seed Oil, Palmitic/Stearic Triglyceride, Beeswax CAS Number 8001-23-8, 67701-30-8, 8012-89-3 Lot Number ALB06200014 Manufacture Date 06/2020 Re-test Date 06/2022 Quality 100% Pure and Natural PROPERTIES SPECIFICATIONS RESULTS Appearance White to off-white butter CONFORMS Odour Characteristic CONFORMS Melting Point (°C) 29° - 42° CONFORMS Moisture (%) Maximum 0.2 0.02 Saponification Value 165 - 190 175 (mgKOH/g) Peroxide Value (meq O2/kg) Maximum 5.0 CONFORMS Iodine Value (g I2/100g) 40 - 74 64 Free Fatty Acids (% oleic) Less than 0.9 CONFORMS Acid Value (mgKOH/g) Less than 1.2 CONFORMS Soluble in cosmetic esters and fixed Solubility CONFORMS oils; Insoluble in water Disclaimer: This information relates only to the specific material designated and may not be valid for such material used in combination with any other materials or in any other process. Such information is to be the best of the company’s knowledge and believed accurate and reliable as of the date indicated. However, no representation, warranty or guarantee of any kind, express or implied, is made as to its accuracy, reliability or completeness and we assume no responsibility for any loss, damage or expense, direct or consequential, arising out of use. It is the user’s responsibility to satisfy himself as to the suitableness & completeness of such information for his own particular use. Avena Lab MICROBIAL ANALYSIS SPECIFICATIONS STANDARDS RESULTS Aerobic Mesophilic Bacterial < 100
    [Show full text]
  • Substitution Cheat Sheet
    WonderMamas SUBSTITUTION CHEAT SHEET INGREDIENT SUBSTITUTION AGAVE Brown Rice Syrup, Date Syrup, Honey, Maple Syrup ALMONDS Brazil Nuts, Hazelnuts, Macadamia Nuts, Walnuts. You may also sub in seeds. APPLES Pears APPLESAUCE Baby Food, Canned Pumpkin, Pureed Pears ARTICHOKE Hearts of Palm, Jackfruit AVOCADO Edamame, Guacamole, Peas BANANAS FOR BAKING Avocado, Egg Replacer, Chia seeds, Flax Meal, Silken Tofu BANANAS Pears, Plantains, Sweet Potatoes BARLEY Farro, Quinoa, Rice, Steel Cut Oats BEETS Radishes, Tomatoes BLACK BEANS Aduki Beans, Kidney Beans, Lentils BREAD CRUMBS Panko Crumbs, Almond Meal, Corn Flakes, Cracker Crumbs, Crushed Bran Cereal, Oats BROCCOLI Asparagus, Bok Choy, Brussel Sprouts, Cauliflower, Green Beans, Green Bell Pepper BUTTER (BAKING) 1 cup avocado puree, ½ cup veggie oil + ½ 1 CUP cup unsweetened applesauce, 1 cup mashed banana BUTTERNUT SQUASH Carrots, Pumpkin, Sweet Potatoes CARROTS Butternut Squash, Parsnip, Pumpkin, Sweet Potato, Yams CASHEWS Almonds, Brazil Nuts, Macadamia Nuts, Peanuts, Walnuts CAULIFLOWER Green Cabbage, White Potato CELERY Cucumber, Zucchini CHEESE Nutritional yeast, chao cheese CHERRIES Apricots, Blackberries, Nectarines, Plums, Raisins, Raspberries, Strawberries CHICKPEAS Tofu, White Beans WonderMamas.com INGREDIENT SUBSTITUTION CHICKPEAS IN HUMMUS Zucchini CHOCOLATE Carob, Cocoa Powder COCONUT Simply Omit. Can add in vanilla extract or cacao for flavor options. COCONUT MILK Almond, Soy, Oat milk COFFEE Tea / Fresh Juice CORN Barley, Peas, Millet CORNMEAL Almond Meal, Ground millet CORNSTARCH
    [Show full text]
  • Safflower Production A870
    NDSUNDSU EXTENSION EXTENSION EXTENDINGEXTENDING KNOWLEDGE KNOWLEDGE CHANGING CHANGING LIVES LIVES A870 (Revised August 2019) Safflower Production Revised by Jerald Bergman, Agronomist Hans Kandel, Extension Agronomist Utilization and Description bad cholesterol, promote muscle health Agronomics and improve heart health. High-linoleic Safflower (Carthamus tinctorious L.) is an Safflower is a thistlelike plant with a strong safflower oil also is used as an ingredient in annual oilseed crop adapted primarily to central branch stem, a varying number of soaps, sunscreens, lotions, moisturizers and the cereal grain areas of the western Great branches and a taproot system. Each branch cosmetics for hydrating the skin and to help Plains. In North Dakota, safflower has been usually will have from one to five flower reduce inflammation and speed healing. grown in experimental test plots since 1928 heads containing 15 to 20 seeds per head. and on a commercial basis since 1957. High-linoleic oil is valued as a drying The seed oil content ranges from 30 to Acreage has been concentrated in the agent in paints and varnishes because of 50%, depending on variety grown and western part of the state. Safflower is its nonyellowing characteristic, and as a environmental conditions. Flower color well-adapted to western North Dakota and source of conjugated linoleic acid. The meal, is usually yellow or orange, although South Dakota, as well as eastern Montana. which is 24 to 36% protein, depending on some varieties have red or white flowers. the variety, is used as a protein supplement Safflower provides three principal for livestock and poultry feed. Plant height in North Dakota varies products: oil, meal and birdseed.
    [Show full text]
  • Six Features of RICE BRAN OIL 4
    Six Features of RICE BRAN OIL 4. Excellent 25 Oxidation Stability 20 1. Excellent Taste Palatability In AOM test, time-peroxide value Nutritionally, it has been recognized that RICE BRAN OIL easily drops itself from of 100 of oil at 98°C was the lowest foodstuff when cooked; hence it is most suitable edible oil for frying and deep-frying to 15 oxide safety level where the flavor (hours) provide crispy texture of fried foods with better palatability. of oil started to turn bad. Higher time-peroxide value means longer 10 The fatty acid composition including linoleic acid and oleic acid, especially 40~50% of maintenance of good flavor. As Time AOM oleic acid may be felt in good taste when it is use as salad oil. Meanwhile, soybean oil shown below, RICE BRAN OIL and which contains high content of unsaturated fatty acids may increase oxidation and Corn oil both exhibited a relatively 5 rancidity of oil. high stability against oxidation upon comparison with other edible 0 oils. RICE soybean canola oil corn oil rapeseed safflower BRAN OIL oil oil oil 2. Deep-fry without 30 5. Light Oil Viscosity, 30 Oily and Lingering Less Oil Absorbed 25 25 Upon deep-frying, moisture when Cooking oil) ) evaporates forming bubbles m 20 causing uneven food surface. RICE BRAN OIL is excellent for 20 After heating the oil for 21hour at frying due to its light viscosity and (mg/500g 15 180°C, 1cm3 of potato was less oil being absorbed during 15 thrown into the oil and extent of cooking.
    [Show full text]