Posted on 12/13/2017 5:40:08 PM PST by nickcarraway
A Swedish food scientist has made a milk substitute out of potatoes. This is said to be more neutral in taste than soya or oat milk.
If you go to any well-stocked supermarket you will find many milk options. You no longer need to choose between light, whole or skim milk or any other varieties from cows.
Plant-based products are growing in popularity. You can enjoy steaks or cheese made of soya beans. But milk alternatives on the shelves might be made of soya, almonds, coconuts, rice, cashews or oats. If that isnt enough, make way for potato milk.
The move toward getting plant-based products more available has many roots. Researchers estimate that between one and three percent of the Norwegian population has a milk or dairy-product allergy and these persons need alternatives. Choosing a plant-based diet that excludes animal products can also be better for the environment. Most of the customers for these foods are vegans by choice.
Vegans do not eat anything animal; no meat or fish, no milk, cheese, eggs or even honey. Everything has to come from plants. This can be difficult, as animal products or by-products dominate the market. This is one of the reasons why the Swedish food researcher Eva Tornberg wanted to create potato milk.
One matter of concern, it can be hard for vegans to get a sufficient intake of vital omega-3, which is mainly found in fatty fish, says Tornberg in a press release from Lund University.
Controlling how the body deals with waste products is one of the roles of omega-3, according to a study from the Norwegian University of Science and Technology in Trondheim.
Neutral taste with plenty of omega-3 Technically, it can be hard to convert plant-based products into creamy products like milk. This is because plant proteins are more difficult to extract than animal proteins. Tornberg has discovered the creaminess can be achieved if the protein and starch in potatoes is heated in a specific way and mixed with rapeseed oil, which is rich in omega-3 fatty acids.
The great thing about the potato is that it lacks taste, explains Tornberg.
The plan is to produce and sell the product as an alternative to milk, yoghurt, cream and ice cream. The milk has been tested in the laboratory and in a factory and the hope is it will be commercially available next year. The first product is likely to be a smoothie made of potato milk with apple juice and fruit.
Tornberg explains that the idea behind the smoothie is that it will serve as a great, nourishing between-meal snack. The drink will contain six percent rapeseed oil, which means that a 250ml smoothie covers half the daily requirements for omega-3. In addition, the product contains no allergens and can be locally produced.
Probably will be an over processed product. But cooked and cooled potato in any form except deep fried is very very desirable for our gut bugs. The resistant starch feeds the best bacteria we could have. In turn, this delicious food for them is used to keep a happy population in our guts giving us good digestion, good moods, and good health. So eating relatively unadulterated potato products can be quite good for us.
Thanks. . .that’s the one that seemed to have the most stars in the reviews.
Do the research on canola oil. . .not good!
I absolutely LOVE raw potato. Give me a couple of freshly dug Red Pontiac or Yukon Gold potatoes and a salt shaker and I’m in heaven. Even russets, but I am not fond of the texture of their skin.
I love potatoes so much, but I can’t see wanting to taste this.
Bad for you. Like all grains.
Soy Boys.
"...Bad for you. Like all grains..."
I too try to make myself have a few bites of raw potato when Im peeling or cutting. I dont love it, but I do understand how good it is for my gut and I do have a bit of a root vegetable craving anyway.
“Bad for you” doesn’t mean that it makes anyone who touches it an instant invalid.
Rice milk
So if I have lactose intolerance this milk is digestible?
So rice milk taste better than almond or soy?
I’ve always thought canola oil tastes like soap. I use corn oil for baking.
Far superior to soy. As for almond milk, I am allergic to it and cannot have almonds at all. But the vanilla flavored rice milk in the refrigerator section is quite good.
For many people yes. Lots of info out there. If you search for videos a good nutshell one was broadcast on the CBS morning show about a month ago. There are lots of testimonials from people who thought they were lactose intolerant but are really intolerant of the A1 beta casein protein. We drank goats milks for 25+ years. Goats milks is all A2, so is sheeps milk, camels milk, human breast milk. the A1 gene is a mutation that occurred over 3000 years ago. The A2 milk company developed the genetic test to screen the cows. This has been going on for many years. Many herds in the US are converting and nearly all in New Zealand are coverted. Just by breeding to A2A2 bulls and culling out the A1 cows. There are 3 processing plants in the US bottling A2 milk. If you go to their website and put in your zip code you can find out where to buy it. I suggest you do some research and try it.
Potato starch works really well. You can get it in the health food department. 1/2 to 1 tsp. a day feeds all of the healthful gut organisms.
You are very wise. Its the cheapest and one of the best forms of resistant starch.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.