The emergence of (misnamed) potato “milk” is one more consequence of the rise of alternative drinks to cow’s milk. First there were those made of soy, oats or rice, then those made of nuts such as walnuts, hazelnuts or almonds and, to a lesser extent, we also found others such as coconut, cashew or hemp. Along the same lines, in recent years potato drink has begun to be marketed, which is very easy to make at home and allows you to take advantage of all the benefits (and there are many) of this economical and sustainable tuber.
Its neutral flavor and somewhat less watery texture than other drinks of the same type (such as rice) make potato drink a good substitute for milk in multiple recipes and moments of consumption (with coffee, tea or cocoa). powder, for example). That is why more and more people prepare the recipe at home, although you can also purchase the one sold by the Swedish company DUG Drinks, which distributes in numerous online sales points.
The first thing to keep in mind about the so-called potato “milk” is that its nomenclature is incorrect. This is what the doctor and nutritionist Núria Monfulleda, from the Loveyourself center in Barcelona, ??points out. Monfulleda states that “despite the fashion of calling any drink that resembles it milk, the so-called potato “milk” is not milk, but a vegetable drink such as oatmeal, soy or rice. Milk is only that which derives from the udder of a mammal. Outside of here you can’t talk about milk.” In fact, for Monfulleda, the emergence of products like potato drink is a clear example that “marketing no longer knows what to invent.”
The homemade preparation of potato drink does not differ much from that of other vegetable drinks. It should be noted that it is cheaper than other similar ones, since the price of potatoes is noticeably lower than that of oats or nuts, for example.
However, for those responsible for the channel Hola Vegan, in Argentina, a portal specialized in vegan recipes run by the sisters Loli, Sabri and Maru Raffaelli, this drink would not exactly be the most recommended to combine with tea or coffee. “While it is thick and creamy, it is also somewhat viscous, so it is a bit strange to drink. In addition, it has a slight potato flavor and improves greatly if you add some fat such as almonds or coconut oil,” they explain. It does work, however, “in sliced ??bread or croissants, since it provides moisture, as well as in creamy sauces or cheeses.” In fact, it is a good alternative to thicken soups, creams or sauces, as well as to prepare a creamy vinaigrette for a salad, since its neutral flavor makes it ideal to combine with multiple ingredients.
Among the benefits of potato drink, we find that it does not contain gluten, lactose or any trace of nuts, so it is perfect for allergic or intolerant people. It provides tryptophan, an essential amino acid that promotes rest, as well as folic acid and vitamins B6 and C. It is low in fat and sugar (although this is often a trap, since it is usually added afterwards) and – another of the big arguments in its favor – it is much more sustainable than other plant milks. This is because the carbon footprint resulting from producing potatoes is much smaller than that required by ingredients such as, say, nuts or cow’s milk itself.
Monfulleda, however, remembers that the main contribution of this drink is carbohydrates, a nutrient that is usually consumed in excess. “I can understand that potato drink works as a thickener, but as a milk substitute I don’t see any benefit. It does not have calcium, it does not have proteins and it does not have fat, which are three of the great nutrients of milk and its derivatives,” says the nutritionist.
The specialist points out that the trend to stop consuming dairy products continues to grow and that in her practice more and more people are opting for alternative options. “It is true that there are many people who feel bad about dairy products, which is largely due to the fact that we have consumed them in excess, since if a few decades ago only milk, yogurt and cheese were consumed and now they have proliferated a large amount of dairy desserts, such as tiramisu, custard, cheesecake… This means that we are consuming a lot of lactose and that the body, on many occasions, reacts. That’s why there are so many people who feel bad,” explains Monfulleda.
The expert also points out that the process of replacing milk with alternative drinks, starting with soy and oat milk and ending with potato milk, is also due to an unstoppable process that is based on the addition of sugar to these products. . “Although there are exceptions, most milk alternative drinks usually contain a large amount of added sugars. The same does not happen with milk, which although it contains sugars naturally, the amount is moderate. Thus, palates have become accustomed to these drinks that are more addictive and popular, simply because they are sweeter. As soon as you switch to a more sugary drink, your palate immediately thanks you and demands more and more,” says the doctor and nutritionist.
It is not advisable to eliminate dairy products from the diet if there is no justified cause. Therefore, although drinks such as potato drinks may be interesting at certain times of consumption, they should not be considered as substitutes for milk and derivatives, since their nutrients are different. According to a study carried out by the University of León, eliminating fats, mainly those from sheep’s cheese, entails a loss of essential nutrients for the body, so it is advisable to consume dairy products daily in the recommended doses for a balanced diet.
Another study, in this case published in the journal BMJ Open Diabetes Research
