Information you need to live a happy, worry-free retirement!
May 1, 2017
Due to allergies and lactose intolerance, many people have turned to milk substitutes — and there are more options than you think. Each one has pros and cons.
Many people endorse soy milk for its high nutritional content and its low price compared to other substitutes. You can even make soy milk at home. Soy milk has a flat earthy flavor with a slight aftertaste. Some say soy milk contains anti-nutrients such as phytic acid that work against magnesium, calcium, copper, iron, and zinc.
Most people can tolerate coconut milk, and it is gaining popularity. It contains healthy saturated fats and a satisfactory number of vitamins, minerals, proteins, and carbohydrates. Coconut has a lightly sweet, almost watery taste. Some people reject coconut milk because of its high fat content.
More stores are stocking their shelves with almond milk. Almond milk rates high nutritionally with milk contenders and is about half the calories of most substitutes. It costs about twice as much as cow milk, but about the same as coconut milk. Almond milk has a sweet, creamy taste with a slight after-bite.
Rice milk has a light, smooth taste with a slightly sweet aftertaste. It’s priced about in the middle of the other substitute options. Rice is lactose free, but it has much less nutritional value than other types of milk. Like soy milk, rice milk can also be made at home.
As much as milk affects health and finances, choosing the right one is an important decision, and it is important to read the labels. Consult your doctor or nutritionist if you're thinking about switching to a milk substitute. Compare nutritional value, calorie count, and price that works best for you. Taste a variety of products and observe the effect each one has on your body for at least three weeks. For variety, you might try alternating between the substitutes you like and trust. Do your research, give them a try and decide what’s best for you.