Damn, the second graph is 1:1 with how much I enjoy those types of milk.
Hemp milk not even on the list. Bogus statistics! Hemp seeds (and the resulting milk) has all the essential amino acids and is an excellent source of protein.
Oat milk is so fucking delicious that I stopped drinking cow entirely (and became lactose intolerant for it)
I'm pretty sure lactose tolerance is a genetic thing. You might have just lost your ability to digest it with age (and it's never coming back)
Spinach 12.6? Must be 2.6, unless it's dry. Where does that number come from?
It's sorted by calories so that's probably like ten full dinner plates of nothing but spinach leaves lol
I found this which has a sortable chart for protein per 100 calories.
Are you saying it takes 628 liters of water to produce 1 liter of cows milk? That seems excessive for a cow that can produce about 22 liters of milk a day.
Yes easily, you can look into the papers explaining that data, but it's factoring in all the water necessary, including the amoun, required for all the intermediary inputs, water needed for feed crops, etc.
So 628 liters of water for the first liter of milk then another 628 liters for the second liter? Seems like your math is a little wrong.
Just googling around, growing one pound of oats takes about 290 gallons. It takes about 1.25 cups of oats to make a liter of homemade oatmilk. 1.25 cups of oats is about .25 pounds. That's 72.5 gallons to get your one liter of oatmilk. Or about 274 liters of water.
I have no problem with people going to better alternatives for health and environmentalism and more - even tastiness, but that chart seems a little wrong.
https://www.huffpost.com/entry/food-water-footprint_n_5952862 https://minimalistbaker.com/make-oat-milk/ https://www.traditionaloven.com/conversions_of_measures/rolled_oats_measures_converter.html
Whole milk or skim?
Depends on your nutritional needs. Do you need the extra fat in while milk or could you benefit from limiting your fat intake?
Pasteurised or raw?
For the love of God, pasteurised. There's a reason they do it. Milk can contain some really nasty pathogens like tuberculosis. A large part of the reason why diseases like tuberculosis is mostly under control in the developed world is exactly that modern hygiene, like pasteurization, is being used.
The idea that raw milk is better because it is more "natural" is some retvrn with a V bullshit that romanticises a mythical past that was everything but romantic in reality
You should not drink raw milk. For fresh animal milk, I prefer whole goat milk. There's also kefir which is fermented pasteurized milk, for that I prefer plain cow's milk kefir with 1% milk fat. For plant based milk I prefer unsweetened soy milk. It's probably a good idea for your health to have more vegetables, pulses, and whole grains instead of animal milk, although it is healthier than meat.
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Do not drink raw milk.
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Depends on what you are using it for and what you want out of it.
Whole milk has more fat, more macronutrients, and is more calorie dense. Personally I do not drink whole milk but I will use it in certain recipes as it's generally better to cook with. I make my own yogurt, ferment for 24 hours, and strained whole milk yogurt is a whole hell of a lot creamier. It's almost like a thicker sour cream but with a super high protein content. I use those yogurt to make salad dressings, dips, and also mayonnaise substitutes.
Skim milk on the other hand, still has decent macronutrients, and same protein content, but without the fat so it's much lower in calories for the same size portion. I like to make yogurt primarily out of skim or 1% milk. The end yogurt is much firmer and not very creamy but much lower calorie and packs a punch fo protein. I just eat it plain for the probiotics and a bump in protein for the day.
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I don't drink a whole lot of milk, I am some degree of lactose intolerant though many milk-based foodstuffs are okay. I do cook/bake a lot though, and whole cow milk is generally my preference for most recipes there. It is also the most readily available in most locales.
I like goat milk a lot in certain recipes like cajeta. I like goat butter as well. It isn't easy to get goat milk in my country though.
Sheep milk makes my favourite cheeses. I do make some cheese myself (it is fun, try it!), but I am not nearly as good a cheesemonger as what you can get with something like a proper pecorino romano.
When I was visiting Mongolia I actually quite liked airag, but that is probably more an acquired taste for a lot of people. Technically this one IS made from raw, but due to the fermentation process isn't quite the same as just drinking raw milk. The fermentation process breaks down most of the lactose, so generally I had no issue with this.
Don't drink raw milk normally.
