Soy, oats and lupine: success story with obstacles

Soy, oats and lupine: success story with obstacles

Maybe a schnitzel: lupines are protein panels, which are grown among other things in Mecklenburg-Vorpommern.Photo: _alicja_ on Pixabay (Public Domain)

The German fiscal policy is currently still transforming against the trend to consume less animal products – even why plant milk is more expensive than cow’s milk

There is plenty of reason why people grab vegetable milk kit drinks. Not all who do that, renew them completely vegan. Some only want to reduce the consumption of animal products because, for example, plant milk in okobilance cuts out better than cow’s milk. In the production of herbal drinks, significantly less climate-damaging carbon dioxide is emitted. The cultures from regional cultivation – all the better for okobilance. In addition, oatmeal, spelled, almond and hirsedrinks are equally well suited for cooking as baking. And because in the production of cereals are converted into sugar, the "Grain milk" slightly. Your subbe is – as well as the rice milk – ideal for Musi.

Most cereal drinks are also rich in nutritious ingredients. Oats, for example, contains many essential amino acids and minerals such as potassium or magnesium, although in small amount, because in the course of processing many of these substances are lost. In addition, Beta-Glucanen is included, a special sugar style that helps regulate digestion. For allergy sufferers, an oattride is a good milk set, because it is lactose-free and contains neither milkye still soy. In coffee, oatmilk tastes cereal and yet pleasant.

It is found in the shelves of organic shops and reform houses now in every supermarket: the cholesterol-free soyadrinks contain healthy substances such as subsequent acid and vegetable proteins. the "soy milk" is a by-product resulting from the preng of ol from soybeans – a press cake, which soaked with water and then finely pured. The thus obtained "milk" is further processed to Tofu or the drink and heated ultra-high due to better durability. Soy milk is particularly suitable as a milk set in coffee.

In the finished cholesterol-free soydrink are usually between eight and ten percent soy, in addition to saponins and flavonoids and secondary pestols. Rather low is the content of calcium and vitamin B2, just like sugar or flavor flavors, which is why they are often added to artic. The slightly yellowish flow tastes partly cereal, beans or slightly nuts. There are also subbe soyadrinks in the flavors of vanilla and cocoa as well as soy yoghurt. However, only those products are recommended that soja was processed from ecological cultivation in Europe.

Less sustainable: almond milk

Almond drinks are unlike grain milk not only gluten-free, but also for people with soy-burning. However, the cultivation of almonds is not particularly sustainable: In Sudenuropane growing areas, water consumption is very high. At California almonds, a much more long-range transport route to Europe is added – and in California, almonds are cultured on huge flats in monocultures, which are dusted by bees from non-species-appropriate attitude. When buying is therefore absolutely to pay attention to origin and label.

Also rice milk is ideal for subsets. However, rice is hardly in it. The drink contains little proteins or fat and as good as no nutrients, for that relatively many carbohydrates (around ten percent). Free of lactose, milk egg and gluten, rice milk for allergy sufferers is still an excellent milk alternative.

Consisting of hemp seeds, partly also Hanfol, water, salt rice syrup and tapioca starkeit is now also the "Hemp milk" On the market of milk replacement drink. In the processing, hemp seeds are ground to flour and mixed with water, salt and tubing agents. The fine porridge is encrypted until a homogeneous flux is produced. The relatively high-fat drink contains Omega-3 fat acids, an omega-6 fatty acid and a gamma-linolens acid. However, the otherwise very healthy drink is missing at Calcium.

Regional protein plants

Regionalitat is one of the benefits of lupines: in the structurally weak Mecklenburg-Vorpommern you are grown flat-covering and genetic engineering. Wife, pink and dark violet are bleeding in garden and fields. They are closely related to the subloupins that are particularly well adapted to the middle urban climate. Relatively undemanding, they also thrive on barren sandy, dry and undisputed ground.

Inside the cropping, loosen the ground and rich him with nitrogen that they bind out of the air. This benefits the following cultures. In addition, they withdrawed phosphorus prirdhead in the ground, which were otherwise barely available. The relatively bitter seeds has meanwhile been pierced the bitterness, so that they are now sensory-neutral.

The woman subloupine has not only big seeds and contains more protein than other lupines, it is also milder in the taste and is therefore particularly suitable for processing in the bioproduct. Because unlike conventional products in which only the protein isolate is used, the whole lupine bean is processed here.

With a similarly high biological value as the soy protein, lupine protein delivers essential amino acids such as lysine and tryptophan, which man needs for its diet and that are only sized in the cereals. In the processing, the hole fruits are dried, soaked, ground and the porridge squeezed. Lupines contain high-quality basic eggs, bioactive pesticides such as antioxidant-effective polyphenols.

With 32 to 41 percent protein – depending on the variety – lupines are equipped with little but high quality fat, with numerous vitamins and minerals such as potassium, calcium, magnesium, easy-to-resorbable divalent iron, which is absorbed by the body. They contain many unsative fatty acids and a small proportion of carbohydrates. Thus they are dread-saving physiologically comparable to soybeans. Lupine Milk is free of cholesterol, gluten, lactose, milk egg and soy proteins.