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amitriptyline – tricyclic antidepressant used to treat separation anxiety, excessive grooming dogs and cats; amlodipine – calcium channel blocker used to decrease blood pressure; amoxicillin – antibacterial; apomorphine – emetic (used to induce vomiting) artificial tears – lubricant eye drops used as a tear supplement
Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk, mock milk and alternative milk. [ 1 ] [ 2 ] [ 3 ] For adults, milk substitutes take two forms: plant milks , which are liquids made from plants and may be home-made or commercially produced; and coffee creamers , synthetic products invented in the ...
An dietician and nutritionist weighs in on the best non-dairy milks of 2023 as we break down the ten most popular milk alternatives by flavor, pros, and cons.
Plant-based milks have emerged as an alternative to dairy in response to consumer dietary requests and changing attitudes about animals and the environment. [9] [29] Huffington Post stated that due to health and environmental reasons as well as changing consumer trends, more individuals regularly buy non-dairy alternatives to milk. [30]
Most commercial alternative milks are fortified with vitamin D and calcium in order to give them a nutritional profile comparable to cow's milk, and most alternatives are low in fat, low in ...
Non-animal derived alternatives to gelatin include pectin as a gelling agent or cellulose for creating capsules. [27] Lactose is derived from cow's milk and is a frequently used filler or binder in tablets and capsules. [28] Magnesium stearate is the most commonly used emulsifier, binder, thickener, or lubricant.
This grain-free cat food is crafted to mimic the diet of wild cats, featuring an impressive 90% animal ingredients. Packed with a mix of fresh mackerel, herring, and flounder, it’s like serving ...
This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]
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