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“Similar to other plant milk varieties, oat milk may contain emulsifiers or thickeners to keep it stable in solution and give it a creamy texture, which can be a good or not-so-good thing ...
Nutrition-wise, problems with oat milk can arise for three main reasons, she says: the fibre; the amount of sugar/fast-releasing carbohydrates; and the additives, emulsifiers, sugars and ...
So oat milk doesn't contain as much protein as regular milk ( roughly three vs. eight grams of protein in a cup, respectively, according to the USDA's food database).
In comparison to cow's milk, oat milk is similar in total calories per liquid volume (per cup serving, 120 vs 149 calories for cow's milk), has 40% the protein content, 63% of the fat, but only about 10% of the saturated fat content, and about 1.5 times the total carbohydrate (although simple sugars are half that of cow's milk). Cow's milk has ...
Emulsifiers, which include gelatin, whey protein, xantham gum, and carboxymethylcellulose, are commonly added to nondairy milk to prevent separation and create a smooth, creamy texture.
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The good news is that research suggest that oat milk produces fewer greenhouse gas emissions and has a smaller water footprint when compared to cow's milk. Getty Images There's another concern ...