On paper, soy milk should be the most nutritional alternative. But what if someone is sensitive to both soy and dairy? Is there any decent milk alternative for them? Almond milk contains essentially no calories at \~13 cal per 100ml, so seems kinda pointless. Oat milk contains mostly carbs and personally wrecks my blood sugar for some reason.
Obviously you can just not drink milk, and just eat low lactose options like cheeses, yogurts, kefir etc. But is there a nutritional milk alternative other than soy?
There are so many plant-based milks available today. Go to any organic market or whole foods type of market and you will find plenty of great options that have decent nutrition. I like the ones that are fortified with Calcium, Vitamin D, and Vitamin B12, because that combo really helps a lot of people. There are flax-milks and oat-milks that have plenty of protein in them (and don’t underestimate oats, btw!).
They are getting really damn good in taste. You just have to find a few that you like.
Another option is to make your own. It’s pretty easy and cheap. For example, for oat milk you just blend oats, water, and an optional sweetener/texture additive like a banana, then strain through a nut milk bag. I add liquid vitamin D, powdered Calcium, and liquid B12 to mine, and it’s the perfect vegan supplement milk that covers my deficiencies simply by eating cereal fairly often. You can even reuse the pulp as flour (consider the pulp to be 1/2 flour, 1/2 water). I keep a container of the pulp in my freezer and then make a big batch of breakfast bars every once in a while
EDIT: My go-to store-bought milk has been “Not Milk.” Their whole milk tastes so similar to cow milk. I haven’t had cow titty juice in many years so I don’t know how exact it is, but damn it’s good. Oh and it was designed by an AI!
My functional doctor recommended to me coconut milk. It’s got good fats and relatively low calories and you can get the unsweetened one with no sugar. That’s what I use for my smoothies and for baking I use almond milk.
You should try Raw cows milk if you haven’t. Pasteurized milk is Cauterized and also during the process loses all its beneficial bacteria and digestive enzymes which help you break down lactose. This is why most have problems with dairy. On the other hand raw milk has all the bacteria and digestive enzymes in tact which allows for much easier digestion and utilization of the nutrients. My girlfriend is lactose intolerant and has major bloating and gas from any pasteurized dairy, but when I put her on raw dairy no problems at all. She actually has seen major improvements in her gut health. Raw milk is one of the most nutrient dense foods on the planet and can provide you with a ton of health giving nutrients. I’d give it a shot if I were you.
Not really, no plant milk can beat nature’s golden syrup. Complete and highly bioavailable protein, healthy fats, dense minerals, etc.
Soy milk is a big laughable so good ridden to that stuff anyway.
This isn’t to say there’s no good plant milk. Best you can really get is untreated macademia nut milk. This is atleast not full of extra nonsense and best taste. Nutrition wise? Again nothing can stack up to milk, so this is just based on what’s useable for cereals, etc.
You’ll probably find high quality less processed milk to digest better. Fermented dairy probably sits even better than those.
Otherwise a low processed nut milk with more nut% (it should say on the label) and no additives works best for using in cereal/baking.
I’d question:
Why any milk? What are the physical properties you look for?
Babies use milks as they are lacking teeth. Milks are useful if you’re busy and don’t have time to chew. Milks are useful if you’re old and have lost teeth.
In this sense, milk is a mostly thin viscous liquid with suspended particulates and dissolved compounds in it, typically including different salts, fats or oils and proteins and carbs.
Also, habit is difficult to overcome. Is it that you’re trying to swap one habit with another?
I never drank milks much, probably to my detriment. I mostly chewed things. But the most recent things I’ve learned is that milk can act as a PH buffer to more acidic drinks or foods. And that many people don’t consider the PH of the foods they consume. If you seek milks perhaps it’s as there aren’t labels showing PH on anything, probably as a label says little compares to the chemical complexity.
Because of this you don’t have PH adjusted foods you can bring to mind that are instant access and easy prep and fast to consume.
So maybe the ‘I want a plant milk’ is a response to a failure of the governments internationally to apply science to ‘balanced diet charts’ and enable people to consciously select food items of different PH.
As the education system fails, perhaps the fallback is the unconscious or subconscious or subtle feelings or sensations that give you a sense ‘I need something that alters PH’?
Has anyone read or noted anything on this?