Dr. Rak: – Oat milk with spices is a nod to tradition

As the scientist says, this project is based on a traditional approach, inspired by so-called 'golden milk' – hot milk with butter, honey and spices, which is a popular remedy for the common cold.

– Today, science allows us to effectively study traditional healing methods, which are popular with people looking for effective alternatives to pharmacotherapy. In my research I will be looking at oat milk, a plant-based drink derived from oats, which has a nutritional profile far more beneficial than cow's milk. In addition, it does not contain lactose or casein, making it suitable for people with an intolerance for these ingredients – says Dr. Rak, who in her project intends to study the health-promoting effect of combining oat milk with various spices in the right proportions.

– These will be blends of ground cloves, cinnamon and turmeric, which will be tested for their antioxidant and immune-modulating properties when mixed with oat milk. In addition to determining their polyphenol or micro- and macronutrient content, I intend to determine how the drinks affect the production of immune markers by human cells in vitro – says Dr. Karolina Rak, explaining that the drinks will be sweetened with stevia and erythritol, which have a very low energy value and a zero glycaemic index, so they will not raise blood glucose levels or trigger insulin release by the pancreas, making them safe for people with diabetes and insulin resistance. At the same time, they also have anti-inflammatory and antioxidant properties.

– However, we do not know which of these compounds – stevia or erythritol – is healthier when combined with the other ingredients in the drinks I am developing, so this will also be analysed – explains Dr. Rak, adding that her project is part of the global trend of developing superfoods with health-promoting properties. The preliminary results obtained will therefore form the basis for further research – involving consumers, who will not only evaluate the taste of the different oat milk drinks, but will also be examined in terms of the impact of these drinks on their health, including blood count, antioxidant and immune parameters, lipid, carbohydrate and hormone metabolism, blood pressure and body composition. Future projects could include a broader scope of analysis covering the anti-inflammatory properties of the drinks, as well as increasing the number of types of plant milks, spices and sweeteners analysed with regard to the impact of these ingredients on the health-promoting effect – adds Dr. Rak at the end of the interview.