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Quarter of Britons drink Plant Based Milks

It has coconut milk and coconut water in it so why do they have to add Natural Coconut Flavour to it, and what the heck is that? Does it have an e number?

Apparently this is what it is
“Natural flavors” usually cost more to make than “Artificial flavors”. For example, natural coconut flavoring comes from the massoya lactone chemical, found in the bark of the Massoya tree in Malaysia. Collecting the bark kills the tree, and the process is costly. But the massoya lactone chemical can also be synthesized economically in a food laboratory. It has no e number because it is not an officially recognised food additive. The word Natural is a lie, it is synthesised in a vat.

The calcium phosphate is also added, so is probably chemically produced, Could be mono-, di- tri- or octo- phosphate but it does not state which. In animal milk the calcium is in colloidal solution which is much more readily taken up by the body, and the colloidal suspension also has magnesium, zinc, and citric acid which are also helpful minerals that the plant milks are devoid of.
 
helensaramay said:
And? Surely, choice is a good thing?
The article does not suggest there is any pressure to drink non-dairy milk.
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This was not my sentiment, the choice being a good thing can be taken at face value.

The fact remains though that if parents understood that 2% was not good, I feel sure they would adjust their choice.
 


Yep - without chemicals I'd have been dead a long, long time ago.

I use wholefoods as far as I can but I make my tofu with wholebean soy milk, for instance, and I'm quite happy to buy a product that offers a huge time saving. I could make the soy milk I use from the actual beans, but what a pain when it can be bought. Bought products can be a huge help.
 
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I read the point as being its not a naturally occurring product, not that anyone is saying chemicals are bad. Certain foods are marketed for their naturalness. Sometimes we need to dig deeper to check out some of the claims and sources of ingredients
 
lucylocket61 said:
I read the point as being its not a naturally occurring product, not that anyone is saying chemicals are bad. Certain foods are marketed for their naturalness. Sometimes we need to dig deeper to check out some of the claims and sources of ingredients
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Thing is, deadly nightshade and arsenic are natural. As is botulism... we need to move away from natural being equated with healthy, it’s just another cynical marketing ploy.
 
Mel dCP said:
Thing is, deadly nightshade and arsenic are natural. As is botulism... we need to move away from natural being equated with healthy, it’s just another cynical marketing ploy.
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I never even thought of those
 
helensaramay said:
And?
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Indeed.

Struggling to see how the thread fits into the "diabetes news and research" category when the underlying article says zilch about diabetes, although there have been some thoughtful comments on bolusing techniques for various types of milk.

I'll post tomorrow about crisps: 25g Walkers Deep Ridged are pretty good for levelling out a slow basal drop, and 20g M&S mango chutney mini-poppadoms can be remarkably stabilising.
 
It was discussed on a BBC News TV program, Many diabetics are changing to use plant based diets, so it is not irrelevant to the Forum. I see you are a T1D so it is probably of less interest to you, but that is no reason to use pedantics to stop a thread that is providing information to the members here. If it is of no interest to you then please find another one that is more suited to your needs,.
 
I am a diet controlled T2. All discussions of foods and drinks are of interest to me. And those not directed specifically as relating to Diabetes, of any type, are general posts. Hence being in General Chat. I never know how and what foods and drinks are going to spike me, so any and all information is welcome by me to further my knowledge, and highlight any possible changes and/or pitfalls as nutrition globally develops and new products come on the market.
 
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