Growing Incidence of Food Intolerance fuels interest in non dairy milk alternative

Food intolerance in general, and cowís milk and milk sugars in particular, is a growing problem for both adults and children. Lactose intolerance is a reduced ability to digest milk sugar and around 10 to 15g of lactose a day is usually cited as the limit for most people. This equates to an intake of 200 to 300ml of milk (Cummings 1993) 1.

After this higher amounts can create intestinal discomfort for some people whilst others suffer migraines or eczema. Milk protein allergy also affects around 1% of the adult population and 2% of children between the age of birth and 4 years. This places strict limitations on the use of milk and milk products and sometimes total exclusion is necessary.

So, if you have an intolerance to cowsí milk or milk sugar (lactose) or if diary foods trigger side effects or if you are a vegan what can you do to stay healthy? One easy decision might be to switch to an oat milk which you can drink, have on cereal or cook with. Research has shown that this substitute for cows milk gives a near perfect balance between saturated and unsaturated fatty acids, proteins, fat and carbohydrates making it very close to the ëneedsí of humans. It is a useful source of vitamins and minerals too.

Substitute milks based on soya can be too high in fat and protein for some people and the 30% who are milk allergic often go on to develop a soy protein allergy (Rasmusson.pers.com) 2. Those made from rice are often too low in fat and protein too.

There are several oat ëmilksí on the market. The one formulated and manufactured in Sweden called Oatly is an organic ëmilkí which contains valuable beta-glucans which also help to reduce cholesterol levels making it a perfect solution for the 15% of the British population who want to lower these for the sake of a healthy heart. It also contains more fermentable fibre than cows milk or rice/soy alternatives correcting the low fibre intake by many people living today in industrialised countries.

Gluten intolerance can be a problem for some people too particularly the one in every 1,500 in the UK who suffer from coeliac disease and must stick to a most restrictive diet to avoid gluten. This is the common name for a protein found in wheat, rye and barley. A related protein does exist in oats but it has a different amino acid composition. Anyone allergic to gluten should ask their doctor whether an oat milk might be the solution for them, it is essentially free from wheat, barley and rye gluten.

No single food contains all the essential nutrients we require for good health but an oat ëmilkí does contain a healthy cocktail including protein, fat (lipids), carbohydrates, dietary fibre plus vitamins including 4 fat-soluble and 9 water soluble vitamins, minerals and trace elements.

Vacuum sealed in litre packs Oatly retails for a RRP of £1.39 and can be kept in the fridge safely for five days after opening. A consumer line to give more oat facts has been established on 0845 6012297 or there is a web site at www.oatly.com.

REFERENCES
1. Cummings H, 1993. National management of diseases of the stomach and bowel. Human Nutrition and Dietetics, eds JS Garrow and WPT James, Churchill Livingstone, Edinburgh (480-505).