Grain milk

Grain milk is a milk substitute for specific, especially the lactose-free diet. It is made from fermented grain or from flour. Grain milk can, rye or einkorn are obtained from rice ( see rice milk), oats, spelled. To improve the taste, enzymes can be added to the pre-digest the strength of something. In different countries may trade in the term milk not be used, the products are therefore sold as rice milk or something similar.

Cereal milk is similar to cow's milk in appearance. The nutritional value is dependent on the type of cereal used, and may be compared to that of cow's milk with respect to vitamins and minerals, but not to the protein content. Cereal milk is low in saturated fat and no lactose; it is therefore recommended for lactose intolerance.

Cereal milk should be consumed only by adults as milk substitute. Prior to the feeding of infants and infants with cereal milk allergy risk infants, the nutritional Commission of Pediatrics and the Research Institute of Child Nutrition is expressly warned by the Research Institute Dortmund for the diet, may as deficiency diseases and growth disturbances. Cereal milk contains high quality protein, in particular to small, calcium, and certain vitamins (cobalamin (vitamin B12), fat-soluble vitamins), but these can be added.

Cobalamin is exclusively produced by microorganisms, bacteria, fungi and algae. Higher plants and animals are not in a position.