Foodfit

Let’s unconfuse the milk isle…

Buying milk in our house can become a bit of a headache sometimes. It borders on the ridiculous with full cream for my nearly two year old, low fat for the 4 year old, lactose free skim for my husband and rice milk for me.

Once my youngest turns two, at least I can bring her back to low fat which will cut us down to 3 varieties but still it all gets confusing with cooking and baking…which one do I use?  ahhh!

With my husband being lactose intolerant, I also found while I was breastfeeding my youngest that she would settle down at lot easier if I stayed away from milk proteins in my own diet.  This led to me drink rice milk, which also settled down my own digestive issues, so I have stuck with it ever since.

As there are so many milks out there in the supermarket isles and more varieties becoming available I thought it would be timely to review. 

It really is about finding the milk that works best for your body. Cow’s milk has it’s benefits such as fighting osteoporosis and tooth decay, but what do you choose if you have an intolerance to moo juice or just want to skim the moo in your juice?

+ Soy Milk

This is a popular milk alternative that comes from grinding soy beans with water.  It is high in proteins and vitamins and makes it easy to digest with this being a lactose free drink. Personally I find as soy contains a natural chemical that mimics estrogen, the female hormone, it sent me a little bit out of balance. It is also estimated that 90 percent of soy is genetically modified.

+ Goats milk

This is a great choice if you are looking for something that tastes very similar to cows milk.  Goats milk has less lactose than cows milk and more digestible proteins.  It is higher in fat but contains many vital vitamins and minerals.

+ Lactose free milk

Lactose-free milk is suitable for people with lactose intolerance; it contains the same proteins as milk and is just as allergenic for people with dairy allergies.  It mimics the taste of cows milk, perhaps even a bit sweeter.

+ Almond milk

Almond milk is among the most common nut milks. Like soy milk, nut milks are high in protein and are useful for baking. You may find their taste blends in with baked goods, coffee, or nutty cereals better than soy milk, although personal tastes vary. Nuts are also high in “good fats” and Vitamin E. One drawback to both soy and nut milk: both of these are common allergens in themselves!

+ Rice milk

Rice milk is made from brown rice and has a natural, gentle sweet taste. Low in fat, cholesterol, gluten, and soy and dairy-free.  One of the draw backs is it is low in protein and calcium and quite watery so only makes useful on for pouring on cereals, smoothies etc.  I prefer the lactose free milk in my teas.

+ Oat milk

Oat milk is gaining in popularity and availability. It is high in fiber, is cholesterol and lactose free, and contains vitamin E, folic acid, and other trace elements and minerals. Oats are also rich in phytochemicals, naturally occurring chemicals in plants that help fight diseases such as cancer, heart disease, and stroke. It is said to be highly tolerated by people with multiple allergies—however it’s not good for people with gluten intolerance.

+ A2 milk
Most dairy milk today contains 2 main types of beta-casein protein, A2 and A1. A2 Milk comes from cows specially selected to produce A2 beta-casein protein rather than A1. Because A2 Milk  is rich in A2 beta-casein protein, it may assist with digestive wellbeing.

So there you have it…what type of milk do you prefer?  Are you a fan of traditional milk?

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