Recently, there was a debate among some interested parties in India about whether vegan milk was better than dairy milk or vice-versa. During the debate, the Managing Director of Amul, Mr. R S. Sodhi, referred to vegan milk as “nothing but lab chemicals.”
It was a kind of a sweeping statement because vegan milk and “lab-engineered” milk are actually two different products. The vegan milk currently available is made from natural ingredients, some grains, legumes, or seeds mixed with plain water.
I felt like responding and posted a YouTube shorts video with the title “Is Vegan Milk Natural or Lab chemicals?” Now I think this topic also deserves a website article, and here it is.
Vegan Milk Facts
We can make vegan milk at home with suitable seeds, legumes, or grains and without any artificial chemicals. Let me give a few examples of plant-based milk and what ingredients we need to make them:
Soy-milk: Soybeans and water.
Almond Milk: Almonds and water.
Cashew Milk: Cashew nuts and water.
Peanut Milk: Peanuts and water.
As it is clear, water is the only “chemical” we need.
Lab-engineered milk, on the other hand, is made using a process called microbial fermentation. It is identical to dairy milk but is free from cholesterol, lactose, hormones, or antibiotics. Lab-engineered milk is not yet commercially available.
But whenever it becomes available, it will be better than dairy milk. Here is a video on one company from Israel (Remilk) in the processing of bringing lab-engineered milk to us: Real Milk But No Cows.
And while we eagerly await the commercial launch of lab-engineered milk, we can buy or make plant-based milk ourself, and embrace the idea of health with compassion.
Contrary to what some of us believe, there are several plant-based sources of complete protein that, individually or in combination, can meet our daily requirement of all the essential amino acids. This YouTube video has the details:
Thank you for reading.