TheTechnician27
Almond milk has been around since at least the 13th century. Do you take issue with almond milk calling itself “milk”, and if so, do you need a refresher on arithmetic?
To add to this, recipes for plant-milk (almond specifically) can be found dating back to the 13th century. n3m37h is just willfully historically illiterate and hilariously reactionary.
Pretty sure those studies are bullshit
Gee, who am I to trust? A peer-reviewed paper you’ve never read meta-analyzing 1530 studies in one of the most rigorous scientific journals in the world whose methodology section directly contradicts the ignorant horseshit you’re saying and which is written by 1) Dr. Joseph Poore, the director of the University of Oxford’s food sustainability program and 2) Dr. Tomas Nemecek, an expert on agroecology and life cycle assessments from the Zurich University of Applied Sciences… or the random Internet person who thinks it’s spelled “mardrine” – a word I probably learned to spell in fourth grade?
The rest of your comment is just textbook whataboutism, and I’d call you deeply intellectually dishonest, but I’m not sure at this point that you’re capable of any sort of intellectualism – honest or otherwise.
This is why I only hire Shelly de Killer.
And what is wrong with dairy?
Besides being catastrophic for the environment, a fucking shitton, actually. Maybe if you actually cared about cows’ quality of life, you wouldn’t selectively breed them to overproduce milk so that you’re “forced” to milk them, you wouldn’t take their child away from them that would otherwise drink the milk, and you wouldn’t forcibly impregnate them on a rape rack in order to get them to produce milk. (Also, it’s “heifer”, not “heffer”, just like it’s “margarine”, not “mardrine”.)
A lot of things, actually. Milk is so clearly and consistently marked as an allergen that I’ll often as a vegan just check the allergens if I don’t have any reason to suspect the use of meat products, meat byproducts, honey, or non-allergenic dairy ingredients.
I would probably still do a double-take and check the ingredients here, but with the movement to plant-based alternatives, you never know if someone who treats this the same way I do as basically a gold standard (because that’s what it’s supposed to be) will simply take it at face value. It’s also plausible that someone without strong English literacy but with such an allergy would rely solely on the basic allergen label rather than trying to parse more complicated English words.
The reason it has to be strictly enforced like this too is that if you justify this as “well everyone knows it’s Butters butter, so it doesn’t really need a label”, then it’s not as trustworthy and therefore efficient to those who need it, and it risks drawing a line where not everyone is on the same page.
