On August 22 every year, World Plant Milk Day is celebrated. The day when the world is turning to new healthy and environmental alternatives. So today we want to invite everyone to try to "change" some of the components in your diet that may change your health for the better — the use of 'Plant milk' instead of coconut milk in everyone's favorite food menu.

Why use plant milk instead of coconut milk or cream?

Coconut milk is an ingredient that complements the Thai food menu. It even gives a rich and delicious taste. But it is high in saturated fats, which if consumed regularly in large quantities may increase the risk of Cardiovascular diseases, certain cancers such as breast cancer, prostate cancer, Colon cancer, etc. 

In 100 grams of coconut milk, there are up to 17 grams of saturated fat. Oat milk Almond milk contains less than 1 gram of saturated fat per 100 grams of vegetable milk. 

So, what can plant milk be used for cooking?

Plant milk can be used as a substitute for coconut milk or cream in a variety of menus. Concentration Smell and taste suitable for each type of food. For example:

• Soy milk is medium fat and can be used in spicy curries and desserts, but it has a unique smell and may be used for foods that can mask the smell.

• Oat milk It has a cream-like texture. Heavy meat, suitable for dishes that require thickness, such as panang.

• Almond milk is lighter and clearer, and may be used in dishes that do not require much thickening, such as chicken tom kha.

Using plant milk instead of coconut milk is an alternative that can change your dishes for a healthier one. Simply starting with "small ingredients" in one dish can lead to lifelong changes in your health.

Reference List

1. Perna M, Hewlings S. Saturated fatty acid chain length and risk of cardiovascular disease: a systematic review. Nutrients. 2022 Dec 21;15(1):30.

2. Mei J, Qian M, Hou Y, Liang M, Chen Y, Wang C, Zhang J. Association of saturated fatty acids with cancer risk: A systematic review and meta-analysis. Lipids in Health and Disease. 2024 Jan 30;23(1):32.

3. Kunchit Judprasong, Prapasri Puwastien, Nipa Rojroongwasinkul, Anadi Nitithamyong, Piyanut Sridonpai, Amnat Somjai. Institute of Nutrition, Mahidol University (2015). Thai Food Composition Database, Online version 2, September 2018, Thailand. http://inmu2.mahidol.ac.th/thaifcd