There are many reasons to stop
drinking cow’s milk: You’re lactose intolerant, you’re protesting on behalf of animals, there’s too much fat
in it… the list goes on.
It’s surprising to some, but we can actually get the nutrient fixes that milk gives us from alternative
sources. It makes sense — we’re the only ones on the planet who drink another species’ milk, so it’s not like
we naturally depend on it.
So here’s a list, in order of Lifestyle-rated awesomeness, of the best-tasting, good-for-you milk
products that aren’t dairy sourced.
Soy milk — It’s the classic alternative and for good reason: It’s high in protein and B
vitamins, low in fat, lactose-free and most are fortified with even more helpful minerals. Additionally, if
you’re used to skim milk, the taste change is minimal. Take heed with more than a glass a day, though: It has
components that stimulate estrogen production, which can encourage imbalances that create health issues.
Almond milk — This one’s been climbing the charts lately because both companies and
consumers have discovered that almond milk is delicious. Some swear by it and say it tastes even better than
soy. It has all the same benefits as soy (although it’s generally slightly less fortified with other
minerals) and tends to stay fresh longer. The only caution to take with almond milk is with children: Some
doctors say the early introduction of nuts into a child’s diet can predispose them to a nut allergy.
Hemp Milk — This is a newer alternative that’s yet to gain steam. It offers nutritious
benefits similar to the above milks, although the protein content isn’t as high as it is in soy or almond.
It’s creamier than most alternative milks, so it’s more than suitable for most cooking. For vegetarians or
vegans wanting to vary the types of protein they consume, this is also a great choice.
Rice Milk — Rice milk has all the usual benefits, except it exchanges high protein content
for a high carbohydrate count. The taste can be suspect and it’s hard to cook with, but you certainly won’t
find many people allergic to this product.
Oat Milk — Oat milk offers the usual mix of positive qualities, but its taste doesn’t excel
past the others to make it the better choice. It works for cooking, but can’t hold up in baking. Individuals
with gluten allergies also have to beware of this one, although for those of us who can have it, it’s a
pleasantly natural partner for cereal.•
Photos courtesy of Kyle May / Flickr
