Monday, August 28, 2006

Soy Milk Vs. Dairy Milk

My first experiment with a soymilk alternative.

It passed the Cornucopia Institute's Organic Dairy Rating (pdf) test, and its charitably free of lactose.

We shall see.

Update (29 Aug):
Ugh. I can barely drink this stuff. It's just too sweet for me1. Oh well. Back to the drawing board. A woman's got to soak her cereal in something.

1 One molecule in milk that some of us have difficulty digesting is lactose. Lactose is a type of sugar, one that humans' taste buds don't recognize as very sweet.

But lactose (not sweet) is a disaccharide - a sugar made up of two smaller monosaccharides - in this case a molecule each of galactose (a hint of sweet) and glucose (sweet, about half as sweet as table sugar). The lactase enzyme added to milk splits lactose into its component sugars making it sweet-tasting.
(This is the chemical reaction that people who are lactose intolerant fail to perform to any great degree, sending undigested lactose on to hungry colonic bacteria who down this stuff like they were at a tailgate party and burp up copious amounts of hydrogen gas, carbon dioxide, and methane, which all get trapped in said person's lower intestine until they decide to let one go.)

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