We toast the end of National Dairy Month — with soy milk.
And almond milk. And hemp, coconut, cashew, quinoa, rice, oat and other plant-based milks.
The explosion in commercial plant-based milks corresponds to the rise in lactose intolerance, over 65 percent of us, according to the National Institute of Health. Or maybe you’re avoiding dairy’s cholesterol, fat and hormones. Or maybe you want to give cows a break. All these reasons add up to $2 billion in nondairy milk sales last year. One in three households keeps a plant-based milk of some kind in the fridge.
But what kind? Start with what works for you.
Dairy is among the eight major food allergens, but so is soy and so are tree nuts. Most allergic folks can tolerate coconut milk, and paleo people love it, too. Gluten-sensitive? Gluten-free grain milks like oat, quinoa and rice should suit you, but verify they’re made in a facility without cross-contamination risk. Read the label.
While you’re reading, look for:
• Non-GMO verified or certified organic. More and more companies including Pacific, Eden Foods and White Wave (maker of Silk and So Delicious) are producing organic plant-based milk. It matters especially with soy milk. Up to 98 percent of soy grown in America is genetically modified and has been found to be high in herbicide residue.
• Added sugar. Sugar occurs naturally in dairy milk — it’s called lactose, it’s what many people are allergic to and there are about 14 grams of it per cup. Some plant-based milks add sugar to improve flavor. It’s the second ingredient in Silk vanilla cashew milk (64 ounces, $3.50).