The plant milks 
Currently, we are removing a maximum of animal milk at home ...
not easy for cheese (the shot is limited even when the cow's milk cheese), but otherwise, it gets there!
You still need to know that we are not adapted to drink milk from cows.
It is indigestible and responsible (among others) good numbers of ENT infections!
is therefore an opportunity for me to make a small dot in the milk plant:
small revolution in the milk! Long single cow's milk now has many rivals. The soy milk and rice are probably the most common, but you also know the milk, almond milk multi-cereal, milk, millet or quinoa milk? Each with its possibilities and different compositions, we have every interest in diversifying the milk we consume.
milks are plant foods that have lost thousands over time. The almond milk was used in southern Europe while in the North was consumed oat milk. The Incas fond of quinoa milk while in Asia, rice milk, soy or coconut oil are still widely used. Today
easy to use, they are ready brick, plain or even flavored chocolate or vanilla.
BENEFITS OF MILK PLANTS
milks plants have many advantages:
- They are free of lactose, which makes food interesting today knowing that intolerances or allergies to cow's milk protein , lactose or casein are becoming more frequent (one think about 20% of the French population is concerned).
- They are digestible, low-allergenic, most of them do not contain gluten.
- They contain good fats (unsaturated fats) that protect the cardiovascular system and contribute to cell construction. They are without
- cholostérol and, therefore, recommended for people with high cholesterol. They are a good alternative to animal proteins.
AND CALCIUM?
These drinks are heavily criticized for their low calcium content and can not to rival the milk cow about it. Many plant milks are fortified with calcium naturally due to the presence of calcified seaweed Lithothmane. This seaweed absorbs a large amount of minerals and trace elements which about 30% calcium. Because of their vegetable origin, these minerals are easily assimilated by the body. Remember also that other foods contain calcium. This is the case of dried figs, sardines, almonds or sesame.
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Warning: the milk plant should not be given to children under 12 months as the main power.
They can not replace infant formula or breast milk.
After 12 months, they can occasionally be used in meal preparation.
THE DIFFERENT TYPES OF MILK
milks cereal: - rice milk - In a very fluid consistency, it is made from brown rice syrup, of rice starch and water filtered. Its taste is sweet and neutral, rather that can be used in many culinary preparations.
- Milk Millet - Millet is a grain very interesting, rich in protein and minerals. Millet milk tastes very mild and slightly sweet and is rather reserved for the preparation of desserts.
- Oat milk - is a highly nutritious drink to consume more during the winter.
milks containing legumes - Soy milk - is made from soybeans. Soybean is a seed rich in protein, soy milk contains as much as cow's milk. Ivory-white and very fluid consistency, it is suitable for all preparations.
- quinoa milk - Less common, and with its special flavor, it was very interesting contributions (magnesium, calcium, iron). Quinoa is a food galactogenic, quinoa milk is recommended for lactating mothers.
milks based Oilseed - almond milk - slightly sweet taste, it is rather reserved for the preparation of desserts. It's a drink rich in nutrients (unsaturated fatty acids, calcium, phosphorus and magnesium).
- Coconut milk - milk that is thick enough to taste that goes well with curries, desserts with exotic fruit or in smoothies.
To learn more and learn to do yourself milk plant, you can go here on Ekopedia
