How to test for coeliac disease
Milk or mylk, what’s the difference and what’s the best choice for you?
Mylk, the name for plant derived beverages used as a substitute for milk, such as almond or soy mylk, cashew mylk, rice or coconut mylk. The reason for use of plant derived mylks vary from personal preference to medical reasons such as protein milk allergy. The appropriateness of their use depends on a number of factors such as age, pregnancy, breast feeding & health conditions.
Milk substitutes generally have very minimal protein content and do not act as an adequate replacement for a milk protein source. Soy milk fortified with protein is the closest substitute for the protein levels in goat or cows milk. If you substitute cows milk for a plant based mylk it’s important to ensure an alternate protein source is consumed in the diet.
Most plant-based mylks are fortified with calcium, without fortification they are not an adequate substitute for milk having low naturally occurring calcium content.
When choosing a milk substitute it’s important to be aware most products contain added sugar. There are a number of brands that do offer unflavored, unsweetened versions which are the best option. Diabetics are recommended to avoid rice milk completely as it’s particularly high in naturally occurring sugar (which increases the carbohydrate content 22g/250ml) and has such little protein content.
Milk, cow or goat, has naturally occurring sugars in smaller amounts (~12g carbohydrate/ 250ml).
That said, given its high glycemic index, rice milk would be an appropriate refueling ingredient for athletes looking to replenish energy stores aggressively or are trying to gain mass.
Risk of allergic reaction to a food or drink can be correlated with the protein content. Higher the protein content the higher the potential for a reaction, although this reaction is not common amongst the general population. Some individuals may have adverse reactions to their health if they consume cows milk, goats milk (animal protein) or soy milk (soy protein) due to the protein contents of these products. This is not to be confused with lactose (milk sugar) intolerance due to an absence of adequate lactase enzyme (the enzyme require for the reaction that breaks down lactose in the body).
|Milk vs Mylk||Protein||Lactose||Energy||Calcium|
|Cows mill (full cream)||8.2g||Yes||678kj||300mg|
|Cows milk (skim)||8.8g||Yes||368kj||330mg|
|Soy beverage (protein & calcium fortified)||8g||No||682kj||400mg|
* all amounts are per 250ml serve