WHAT’S THE DEAL WITH PLANT MILKS?
In the UK we spend more on non-dairy milks than any other European country, and our supermarket shelves are awash with them. But is this trend impacting our health? Sue Quinn looks into an opaque issue
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What kind of milk do you order with your coffee? There’s a good chance it’s non-dairy as nearly one third of Brits favour plant-based milks.
Some of us have no choice, of course. The British Nutrition Foundation estimates 5% of people in the UK are dairy intolerant, which means they can’t digest lactose, a sugar found in milk. A further small number are allergic to dairy. Some people avoid cow’s milk because of the taste or out of concern for the environment and/or animal welfare. Large numbers, though, choose plant milk because they think it’s healthier or because it’s what everyone else is doing.
WHAT ARE PLANT BASED ‘MILKS’?
They are mostly water, with the plant ingredient making up as little as 2% (and usually only up to 10%) of the volume, says registered nutritionist Charlotte Radcliffe. They’re classified as Ultra-Processed Foods (UPF), which are now linked to negative health effects if consumed in large quantities over time – and many contain lots of additives.