Researchers at the Universitat Politècnica de València have obtained new products fermented with probiotic bacteria from grains and nuts — what is known as plant-based or vegetable “milks” — which are an alternative to conventional yogurts. The products are specially designed for people with allergies to cow’s milk, lactose or gluten intolerance, as well as children and pregnant women.
From the laboratories at the Institute of Food Engineering for Development, the team has worked with almonds, oats and hazelnuts and soon will evaluate the use of walnuts and chestnuts as raw material for these new products…
The in vitro studies conducted show how some of the products developed have anti-inflammatory properties in intestine cells, which could alleviate allergic reactions caused by food, and increase the bioavailability of iron. The caseins of cow’s milk as well as being on the list of allergens components hinder the absorption of iron…
Furthermore, the research conducted offers new clues to improve commercial plant-based “milks” available in the market today, which have deficiencies related to low physical stability during storage…
These plant “milks” are characterized by a profile of healthy fatty acids and carbohydrates with low glycaemic index suitable for diabetics. Moreover, they constitute an important source of vitamins B and E, antioxidant compounds…and dietary fibre, which helps to improve intestinal health.
They are also rich in potassium and very low in sodium, so these drinks help maintain a healthy balance of electrolytes.
The “milks” derived from nuts are especially recommended for pregnant women because of its richness in folic acid and its good calcium/phosphorus ratio. “This last property, together with the absence of lactose, milk protein and gluten, are what make these drinks good substitutes for cow’s milk,” concludes Chelo González.
So-called common knowledge says folks who are lactose intolerant shouldn’t have a problem digesting milk-based yogurt. Well, I’m one where that standard flops. The only yogurt I can consume without a problem is the non-fat variety.
Plus – as a fan of adding nuts to your nutrition – I’m looking forward to trying some of these new milks. Now, can you make scamorze or mozzarella with one of them?
BTW – yes, I’m aware of the wide variety of similar products already on the market. Ain’t ever anything wrong with more study. 🙂
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