ooo! nice post. i’ve been really thinking of this issue lately, and worried about all the options in the grocery store, i sort of went the extremist route and started making my own alt milks (i like coconut or hemp), unsweetened or sweetened with stevia. I also mail order raw grass fed milk from an amish man in Pennsylvania, haha! the raw grass fed cow milk is incredible (i can’t digest pasteurized milk but i can this stuff), and alt milks can be too, but homemade/raw/non-sugar i find make me feel best. again, very nice post; great info

I used to put rice milk on cereal (always cows milk in coffee), until all those little, vacuum-sealed boxes started giving me the creeps. Plus the processed-ness.

I am re-reading Michael Pollan’s Omnivore’s Dilemma right now and he just mentioned that something in soy that inhibits protein absorption. Also, interestingly, he posits that America’s lack of food traditions leaves us vulnerable to food fads; hence the 80 square feet, perhaps.

We get local raw milk for $4/gallon. My kids drink it, I put the luscious yellow cream in my coffee, and make yogurt and cheese with it.

Can you share your method for making coconut as well as hemp milk?

A fairly fast way to make coconut milk is to take 1 cup shredded dried coconut and 3 cups water (less = creamier, more = more watery, you can play with the ratio), blend it in a Vitamix, and then strain through a nut milk bag. Then I add drops of stevia to taste, and what’s also nice is to use it to brew a chai latte on the stove, adding either a couple tea bags or whole spices from the cupboard. Making hemp milk is similar, usually I do a ratio of hemp:water, 1:4.

Also, another way to make coconut milk is to get a product called ‘creamed coconut,’ which is pre-blended coconut solids, and blend into water; you probably don’t even have to strain it. I saw a brand at Whole Foods the other day, ‘Let’s Do Organic creamed coconut’ in a green box in the baking aisle. I used it to make coconut milk for a curry soup, but I’m sure it would have been good on its own.

It’s also possible to get a fresh white coconut from the grocery, hack it open, harvest the water and meat and blend them together to make a milk… but I have mixed feelings on using these coconuts because I hear they’re not organic and might have chemicals. What are your favorite sources for coconut?

Don’t forget goat and other mammal milk. I switched to goat milk when I read it has almost no histamines in comparison to cow’s milk which has a lot. Within two weeks I realized my frequent nasal congestion was almost completely gone. I can still splurge on the occasional ice cream or cheese, but as long as the daily consumption of cow’s milk is gone my sinuses are mostly clear. And I find I enjoy unsweetened almond milk in cereal too.

I love low heat pasteurized, non-homogenized cream top milk. Yummmy and oh so good for you. I’ve recently been looking into all teh controversy around milk and it seems like this is one of the better options. The homogenization can contribute to heart disease.

I am very much with you on having developed a love for non-homogenized milk. There is something about seeing the cream at the top of the glass bottle and having to shake it before pouring, that reconnects me to my inner calico-wearing, farm-girl. It used to be only avail at farmers mkts but am seeing it now at larger retailers.

I LOVE your blog, Michelle and always look forward to the teaser post in my inbox. I love cows milk but it doesn’t love me. I am lactose intolerant so I used to only drink non-GMO Silken vanilla soy milk despite the mixed health warnings and high sugar levels. I couldn’t tolerate goat’s milk and didn’t like the taste of rice milk. I removed sugar from my diet in January and made the switch to unsweetened almond milk which I find very satisfying. I’m thinking of trying hemp milk next … thoughts?

Laura, where do you order the raw grass fed milk? Is it also organic? I live in RI where it’s illegal to sell raw milk and I wish I could be giving it to my children!

Michelle, do you think they’d let us keep a co-op cow in Central Park?

And we could get people to sign up on the “milking schedule” for their milking duties! How hard can that be? It’s a big park and we’re only talking one cow! I’ll take Mondays …

I’m a huge fan of hemp and use it in cereal and on top of vegs almost daily. The brand “tempt” makes a reputable hemp milk and offer an unsweetened version. I’ve not tried hemp milk, but please report back after you do! Only thing to be aware of is that you lose a LOT of the protein from the hemp once it’s turned into milk (in part b/c it’s heavily diluted w/water). A Tbsp of the seeds has 5g, yet a cup of the milk has 2.

Sources for coconut: In CA (where I am quite a bit), I just buy them at grocery stores. My fave way to eat them, without question, is to lob off the top (the store usually does this for me!), drink the water with a straw, and spoon out the moist flesh with a spoon. I spend a fair bit of time in CA where fresh coconuts are way more common than in NYC. For baking, I’ll just buy the raw, unsweetened, unprocessed, shredded kind at my local health food store.

I’ve heard that most soy is GMO. Is this another reason to be concerned about drinking and eating it?

The majority of soy grown in the US is for animal feed and yes, this is largely GMO. Many of the brands that make soymilk or tofu, however, use non-GMO soy and state this on the package.(I am a big fan of the brand Eden Organic who stand firmly behind their non-GMO practice.)

I drink cow’s milk. I love the taste plain and simple. I have tried soy milk (hate it), almond milk is fine in my hot cereal, but hate it in my tea. I love coconut milk on its own, not in my tea (is buying it in cans really bad for us Michelle? Another post?).

The coconut milk you see in cans is the thick kind that is generally used for cooking (but certainly can be used for tea/coffee). It is often VERY sweet (but you can get unsweetened), and usually has quite a bit of thickeners. If you’re looking for coconut milk to drink (which is different from coconut water), you might also want to try the kind in Tetrapaks. In general, the issue with all canned products, is that many cans have BPA (a toxin that can leach into food) in their lining. Look for the the claim on the can, “Lining is BPA Free”, if you want to be sure.

Thanks Michelle! I guess I was thinking about coconut water which has been popping up in food stores. (I shop T. Joes & Whole Foods, but I see it Walgreens too). There is a brand of coconut water which doesnt come in a can so thats what I will buy in the future.

I am sort of in between on this issue. Having gone through a phase of boycotting cow’s milk for the common inhumane practices of big operations, I used to only drink soy. Then I did a complete 360 and was all about whole milk everything and lots of butter. Can you tell I’m slightly bonkers? Given all of the ambiguous information on the health benefits and risks of soy and on the issue of too much vs not enough real milk, I think the key is moderation and a balance of both. Whole milk from happy cows is a great source of naturally occurring calcium and vitamin D, but I have read that you can sort of OD on calcium which can have the counterintuitive effect of making your bones weaker. And I’m going to side with the positive evidence for the benefits of soy preventing cancer, even though it keeps changing. Plus I think soy (again, the happy, more pure kind) is a good alternative when you want something lighter than milk. And if you’re vegan I think it’s good to vary you alt-milks. That said, I would also hate to see cows go out of business. Wouldn’t it be great if everyone could just have access to affordable co-ops and a healthy balance of delicious, fresh food? I don’t know where I’m going with any of this so again, thanks for the great posts

I drink skim milk. I grew up with soy and regular so I have no feeling for one over the other. But soy in coffee taste weird.

Question for you: why is agave preferred over sugar? I don’t understand? Agave is still a simple sugar like refined sugar as is honey or corn syrup but what’s the controversy? Perhaps you can demystify in an upcoming post.

Thank you!

WOW!! What a great price for the raw milk!! Its twice that for a half gallon here in CA! What state are you in? I LOVE the raw cream in my coffee…and the milk…MMMMMM

I think it’s been touched on already, but regarding soy, not only is there too much sugar, and it’s gmo, but for some women (me included) too much soy contributes to estrogen dominance. When I realized I had a lot of the symptoms of estrogen dominance I cut way back on soy-based products and have definitely noticed an improvement.

I switched to Rice milk and Almond milk and disliked almost all brands. I found a found a couple that are ok and will use them in the very rare times that I need milk.

I soooo hear you on this one! Wonderful write up and I love the photo!

Kelly,
I’m in Colorado, where it’s legal to buy and sell raw milk through the herd share program, ie: you buy a share of the herd for as long as you want to get weekly milk jugs. When you’re done, you get your “down payment” back as someone else takes your place.
I feel very lucky.

How lucky you are – here in BC we haven’t seen cream rise to the top of milk since the milk was delivered by horse and carriage (and it was too!!) All cow milk is homogenized; the cream is not “real” cream. It used to be so good! (but the government is protecting us so we should feel good!)

can anyone advise what if cows milk can aggravate psoriasis. I don’t know which milk is the best with this chronic skin problem.

thanks
sonja

Sonja, there is a belief that saturated fat (as found in cows milk) can exacerbate psoriasis. Try cutting out dairy for a month (substitute it with an alt-milk) and see if you notice a difference. You might also want to increase your flax oil or fish oil intake – I’m a big believer in the consumption of essential fatty acids as a way to alleviate dryness and improve the skin’s condition.

What a phenomenal idea! Wonder how we bring this to New York City ….. (once we overcome two hurdles: 1) legally, you have to go to the cow (well the cow’s farm) to get the raw milk, and 2) the nearest cow lives 50 miles away…)

You are lucky indeed! I used to live in and still spend time in CO…Beautiful country! On my last tour through the mountains I discovered an organic farm that has a fabulous market and delivers once a week what is in season to your door. I took a selection of that mornings harvest to my friends cabin in Durango…what feasts we had!! As for the cattle share what a great idea! Unfortunately not practical in Los Angeles! Guess the $4.89 1/2 gallon (which I think is all thats available) and $11+ cream will have to do for now! Enjoy and Happy Holidays!

The main reason that agave is preferred over cane sugar is that it has a lower glycemic index than sugar, meaning it won’t lead to spike in blood sugar the way large quantities of cane sugar will. Agave though, is NOT a totally “unprocessed” food; even “raw” agave nectar has been filtered and heated at low temps.

Raw, unfiltered and unboiled honey, on the other hand, does impact your blood sugar the same way sugar does, but it IS a pure product that you can buy unprocessed.

Kelly, you’re killing me! I live in Durango, Colorado! I probably know your cabin-dwelling friend, or at least the organic farm that home delivers.

Such a timely post! I was “discussing” the very issue of milk and alt-milk with my in-laws over Thanksgiving, so it’s been on my brain. I’m in the process of joining a raw-milk purchasing group here in DC and can’t wait to try that treat. In the meantime, though, I tend to reach for canned coconut milk as a substitute in smoothie-making and cooking (like in mashed potatoes, for example). Your point about the BPA is a good one I hadn’t thought of. But if sugar and/or thickeners aren’t listed as ingredients, do I still need to be worried about additives? YIKES!

I usually go for soy milk if it’s in a latte of some sort but keep cow’s milk on hand at home. If I purchase almond milk (which is my other alt-milk of choice) it’s unsweetened. I <3 milk so don't think I would ever ditch the cow.

If you truly had a “soft spot for cows” you’d give up the cow’s milk and go for the soy. The treatment of dairy cows is incredibly awful.

Here are a few recent articles on this issue:

ABC World News with Diane Sawyer: Got Milk? Got Ethics? (http://abcnews.go.com/Blotter/animal-rights-us-dairy-industry/story?id=9658866)

CNN/HLN: Dairy Cow Abuse Revealed (http://www.cnn.com/video/#/video/us/2010/01/29/hln.jvm.dairy.cow.abuse.cnn)

LA Times: Vegetarians, 1; dairy farmers, 0 — hidden camera reveals barnyard ick (http://latimesblogs.latimes.com/money_co/2010/01/hidden-camera-investigation-cows-being-abused-tails-docked.html)

Mercy For Animals: Dairy’s Dark Side (http://www.mercyforanimals.org/dairy/)

Raw-milk purchasing group in DC?! Do tell! I want to jump on board that train …

Visit the yahoo group grassfedonthehill. You can get all set up through them! I think contacting them via yahoo group is the only way to get the ball rolling. Have fun!

You should feel safe trusting the ingredients – if no sugar or additives, listed, assume it’s as “pure” as you’ll ever get without pressing the milk yourself

Thanks for sharing these links … in fact the cows milk I drink is from my local farmers market where they have a small herd that lives most months in the pasture. There are ocassions (like the once in a while trip to Starbucks) where I have no choice but to use the cows milk they have. I am very aware that those cows are not living the kind of life I feel comfortable supporting – and hence I avoid large scale milk whenever I can.

We drink a little of everything. Almond, hemp and coconut milk do frequent our fridge, however we drink cow and goat milk too. Only the raw version, though, never pasteurized.

We vary our milks here too but I just found out that Almond Milk has very little protein in it compared to Soy or cow’s milk. I’m very bummed about that and would like to make my own. Anyone here make their own almond milk?

Great post!! My daughters and I are lactose intolerant (them way worse then me). They drink Almond Milk, after switching from soy milk. It always made me uncomfortable to have them on soy because of all the plant estrogen. We also keep cows milk for cooking.

I have. It was fantastic. Here’s what I did. Soaked the almonds overnight to soften. Put them in a blender with 3 parts water to 1 part almonds. Added a touch of agave to taste and a touch of vanilla extract. Pressed it through cheese cloth. And that was it!

You will notice that there is a LOT of fibre that is left behind in the cheesecloth and I hated throwing this away, so I didn’t ! Instead I added some ground flax to it, a touch of unsweetened cacao, and a touch of agave and ate it with a spoon like dessert! Outstanding….

I am glad to see that my brand (Organic Valley) is in a reasonable range & relatively additive free. Organic soy is the best way to avoid GMOs, as far as I know.

As long as I can remember, drinking cow milk has left an unpleasant aftertaste in my mouth. I used to just ignore it when I was little. Soy milk does not have the same effect. I still love lots of other dairy products, just no liquid milk.

I also love So Delicious coconut creamers – esp. vanilla & wonder how it can contain NO protein, according to the label. I imagine that’s because of the small serving size? Since I often use a cup or more (lotsa sugar & fat, I know, but I use it in desserts), I’m guessing there must be some protein in those ‘dairy substitute’ creamers….

Not surprised there is no protein in the dairy substitute creamers (the protein is IN the dairy milk, so no dairy, no protein.) The manufacturers could add, say soy protein, if they wished, but I think their logic is that people are not buying the creamers to get protein and nutrients, they’re buying it for taste and the whitening of their coffee.

You just might…he’s hard to miss around town! His family built the cabin on lake vicedo (SP?) in the early 40′s. it’s still super kitschy and funky. Everyone who visits writes their name date and message on the wood ceiling in the great room…LOT’s of history there! One of my favorite places on the planet!! His name’s Valin…Ring a bell?

Morgan-I think you chose “comment” rather than “reply” to Laura, so not sure she got your Q about where she gets her raw milk. So ask her again, being sure to click “reply” below her comment!

I have enjoyed reading through your blog today. I plan on making the kale tonight for dinner (Mmmmmm… Kale…)

One thing though, I have been hearing some pretty awful things about agave syrup over the past few years.
A good place to start would be this article

Hmmm… link didn’t show up. so lets try that again,

http://www.huffingtonpost.com/dr-mercola/agave-this-sweetener-is-f_b_537936.html

I’m glad that you’re a conscious consumer! But unfortunately, the majority of people are not (and therefore purchase extremely inhumane milk).

I’d be interested to see you mention some of these topics in your posts, since you are aware of the issues. So, instead of just encouraging milk, mention the treatment of dairy cows and encourage seeking out HUMANE milk.

Also, I thought that dairy cows needed to be impregnated to produce milk? I’d be interested to know what happens to the baby cows that are a “byproduct” of the farm where you purchase your milk. In large-scale industrial farms they are slaughtered for veal (especially the males, who can never become milking cows). Might be something you’d want to ask your farmer if you’re concerned about purchasing truly humane products.

According to Edgar Cayce, Cow’s milk is not compatible at all with coffee. Coffee can be taken as a food, by itself, but becomes hard to digest with the addition of milk.

Coffee is fine (for some bodies) taken without any additives. Here’s the reference from Dr. Reilly’s book.

This is basic chemistry: coffee is slightly acidic, while milk products are slightly basic. You don’t pour milk into your orange juice, and you shouldn’t pour it into your coffee either.

-James

Laura,

Where do you buy your raw milk? I live in RI where I can’t buy it and I haven’t found any places that will ship here.

Thanks!

I remain loyal to the cow! xxx
http://reallyliteral.blogspot.com/

Yeah but in a soy creamer? Serving size is 1 Tbs. & I understand if the protein content is below a certain number per serving, it gets rounded down to zero. This is trivial, I know, but if the content is say, .5 gram per Tbs, then 1 cup (16 Tbs) would actually amount to something, wouldn’t it?

There is likely a small amount as you suggest, but if you’re really wanting protein,you’re better off drinking the soy milk or getting your protein from other protein rich foods. I would not look to the creamer as being your source of protein, since it wont be giving you any of real significance.

I’m with the cow. I buy the regular organic if I know I can drink a half gallon by myself within a week. Otherwise I buy the long shelf-live organic milk.

Oh, but I had read, somewhere that seemed reputable, that adding a bit of milk to your coffee helps the coffee not to leach something critical from your bones.

Torpedoed a promising first date by spending the first half hour debating what I perceive to be the ridiculousness of coffee shops offering 1% AND 2% milk options as if the difference between 1% and 2% and even 1% or 2% and whole milk is salient from the standpoint of fat content for the small volume typically used as a coffee additive.

Even took advantage of restaurant’s paper tablecloth and crayons to demonstrate my point mathematically.

Needless-to-say, there was no second date. Painful lesson: Most chicks don’t want to do fat algebra on a first date…. Perhaps I would have scored more romantic points if I was talking about sugar rather than about fat….. as is the case in your post.

Oh yes indeed – definitely not looking to creamer as a significant source of protein. As I said, I know it’s of trivial concern – more of an intellectual exercise.

However, I often try to estimate/calculate the protein content of foods I prepare.

Can’t say that it rings a bell. Maybe I’d recognize his face.
Take care,
Rachel

A warm hello from someone who does not drink cow’s milk (perhaps lactose intolerance, cannot process it well) but enjoys the homemade yogurt made by it. And of course the homemade cheese made with the left over milk. I just got my cow’s milk (about half a gallon) from my favorite seller at the farmers’ market here in Antalya, Turkey.

I will vary from a bowl of cereal with skim milk to a piece of cake, to a dish of ice cream, etc.I use rice milk in my coffee everyday-used to use soy but I like the rice milk much better. I think for some it may be an acquired taste but if you are used to soy, it may be an easy transition.

Is raw milk legal in Turkey? Or is the milk sold at farmers market pasteurized. Has the raw milk trend/interest/controversy occurred in Turkey at is has in the US?

Hi Michelle,
Yes it is legal but a lot of people are afraid of using it since pasteurized milk companies are campaigning about the dangers of nonpasteurized milk but the healthfood eaters are debating about the nutritious values of the milk that is preserved by the UHT process. (Of course there is also pasteurized milk which needs to be consumed in 2-3 days but most markets do not even carry those. They just sell milk that could last 3-6 months!) I personally buy my milk from a young seller at the market who brings fresh milk, milked in the morning, that I use for my yogurt. And there is a thick cream that goes in our omelettes that I make with free range eggs that I buy from the same girl…

Thank you for this post! I find a lot of my clients use soy as their go-to milk replacement, thinking that it’s a better alternative to dairy (or having an intolerance to dairy and thinking soy is the only non-dairy option), when there are definitely better choices available. I’m going to try making nut milk at home one day…I’m told it’s very easy!

I just wish I could find some real, Bulgarian style buttermilk. The only buttermilk I can find here in New Mexico is low-fat; it’s just not the same.

Make it ! In a pinch I take whole milk (raw if you can get it!), add a Tbsp of lemon juice or vinegar and you’re set. I cant vouch for it tasting anything like your beloved Bulgarian style milk, but it sure beats the low-fat imposters.

Just stumbled on your site via angry chicken…very interesting post, as I just converted from highly processed non-fat cow to organic raw cow. We did use soy and oat milk at times but am now conviced that unprocessed and in the natural state is best.
thanks,
alex

Doesn’t anyone else think its weird that we are the only mammals that drink milk after we are an infant? Also, the fact that we drink another species milk? I can’t comprehend how drinking milk made by and for another species can be right for us.

The cow makes milk for its child. I don’t think the cow “wants” to be in business making milk for billions of humans. We are the only species that drinks the milk another animal produces for its young. It is just weird and disturbing that we think this is acceptable.

Thanks for ruining my day, Angie. The last link was indeed very upsetting, the kind of thing you would almost rather not know. This immense amount of cruelty is practiced in the name of efficiency – yet consumers do not pay lower prices for their food than elsewhere in the world. There is probably little hope of ending such processes in the US. Industry is too dominant and politics too corrupt. The best hope is for people to buy from independent local farmers whenever possible.

Thanks, Michelle. I just tried the hemp milk and it is delicious! Loving your blog.

Oh, good! I should give it a try myself. I eat at least a tbsp or more of hemp seeds daily on everything from yogurt to veggies, so it might be time to meet the other family members

I drink whole raw organic milk from grass fed cows from a farm if I choose is less than 50 miles from where I live and I can visit, which I am truely grateful living in downtown Kansas City I can find! It is great! And if you’re feeling low, drink a glass of milk for instant energy . . . . .the stuff at the store is not nearly as great tasting nor nutritional. But raw milk is whole, so drink responsibly. In time as the demand for raw milk returns we may see lighter versions . . . .but I’m not sure we should. Something says if you’re going to eat something eat the whole food. But that is a belief not fact and I welcome peer reviewed evidence that determines I am wrong.

I could not agree more that the whole milk bought at a farmers market is so much more flavorful than that from the larger brands. I only eat whole milk dairy products (though all in moderation) and not sure I could ever go back to low fat. The issue for me really is that low-fat milk has had nutrients removed from it (the fat soluble vitamins) and some things added back (milk proteins in the case of skim milk). I feel like low-fat raw milk is defeating the purpose of drinking raw in the first place! Sure the enzymes etc might still be intact even in low-fat raw, but it now becomes a processed, manipulated product.

I think we think alike . . . I’m so glad I found this site where there are other people with like minds. I am totally with you, if you are going to eat the food then eat the whole thing . . .fat and all. Just don’t eat it all the time. Now if they find the processed lower/cal versions are in fact healthy and back it up with evidence I’ll listen . . .but I doubt they can or will, so till then its as wholesome and natural as my community and budget can provide.

i switched my kids from soy to almond to hemp to raw cow milk and feel best about this choice. My daughter seems to instinctively know what’s good for her and she LOVES the raw grass-fed milk, which i order through a buying club in WA. I found out about it through this website: http://www.realmilk.com and you know, if i lived in Rhode Island and it was illegal to buy/sell raw milk, i would drive to Connecticut or some other neighboring state that sells it (that’s what we did when we lived in Salt Lake City and wanted real beer!) My son still prefers the hemp milk so i either buy the Tempt brand or i make it myself in the Vitamix (my preference because then i can sneak in other stuff and use my own sweetener). Anyway, my kids were eating way too much soy and then we found out my daughter is allergic to it. The only soy humans should be eating is fermented soy foods like miso and tempeh–everything else is not digestible and can cause endocrine imbalances when you eat too much of it so it should only be an occasional thing. I highly recommend the raw dairy to anyone who doesn’t oppose cow milk. Dr. Mercola has lots of reasons why raw dairy is best–check out his website if you want to learn more.

There are milk shares in NYC!

http://news.yahoo.com/s/yblog_dnainfo/a-look-inside-the-raw-milk-underground

Great write up, nice blog, just bookmarked. It really always comes down to reading the labels at the grocery store before purchasing.

I personally try to extremely limit the amount of dairy I consume on a daily basis (it’s tough!). Technically those who can tolerate dairy (mostly Westerners), do so because of a mutation which allows us to process dairy well into adulthood. I just personally do not believe, we as mammals, are naturally meant to consume so much dairy. From what I understand, societies that can most tolerate dairy also suffer from much higher rates of ailments like osteoporosis, heart disease, etc. While correlation is not causation, I still feel this is something to take into consideration.

However, as I mentioned, in Western culture it is difficult to avoid dairy products. There are just so many products on the shelf that contain dairy and if they claim to be ‘non-dairy’, they are usually loaded with chemicals derived from corn or as you point out, full of sugars and added vitamins. (However, I believe Vitamin D is unnaturally added to most milk on the shelf as well.)

In my quest to limit dairy as much as possible, I’ve switched to original, unsweetened almond milk. To me, it tastes very similar to skim milk. For organic cow milk drinkers/dairy consumers, I would suggest having look through this chart which gives a great deal of information as to what brands truly are organic and what aren’t:

http://cornucopia.org/dairysurvey/index.html

I started using soy milk when I became lactose intolerant, but quit. I am still lactose intolerant, but I am also intolerant toward genetically modified foods. In 2007, 58% of soy was GMO…probably more today (one artile said 91% of soy fields in the US use monsanto gmo soy). I decided just to live without milky substances. I read that GMO soy milk made hamsters grow fur in their mouths. Pretty creepy.

While it’s correct that most soy is GMO, most soy is also grown for animal feed (where the GMO issue is less of an issue). On any soy food for human consumption, look for the words “Non GMO”. This “claim” is showing up on most soy foods these days such as soy milk, tofu etc.

Soy and other non-dairy products really do not all have the health benefits they claim. In many cases it is just a marketing ploy for the newest fad. I do, however, strongly agree with this poster that it would be great to also include some of the detractors of dairy – mainly the veal industry which is a direct by-product. I wrote to Ronnybrook Farm Dairy asking them some of these questions because I do believe they treat the cows well but wonder what happens to the offspring. Also I see Ronnybrook sold everywhere now so the more these “small” family run farms gain in popularity, the more there is to be some selling out. As always there is a catch 22 with people waking up to certain issues. Anyway, they never replied so I’m going to ask them again.

p.s.
“Soy and other non-dairy products really do not all have the health benefits they claim.” I meant to inlude “In many cases soy…” Soy is healthy but not when it has been turned into a tofupup or drowned in sugar.

Please let me know their answer as I would be very interested in hearing what they say. Keep bugging them with emails as I’m sure they’ll eventually respond….But I agree about your concern over Ronnybrook and their new “reach” these days. I am concerned that it could hurt their standards. They are not only in Whole Foods but also in Duane Reade (the drug store now has a food section) in NYC. I so wish there was a local dairy I could buy directly from, but alas, I live in NYC where they are not plentiful.

I appreciated this post. I have something to add regarding how cow’s milk spikes your insulinemic index, similar to that of white bread, or in this case sugary soy milk!

An interesting study has been done by Lund University: http://www.ajcn.org/content/74/1/96.short

Thanks!

Very interesting … there are a lot of conflicting studies (not to mention opinions) on how lactose affects blood sugar, but the fact that this study has been done by an academic institute, definitely lends it credibility. Thanks for sharing.

Thank you for this article. Also, people suffering from breast cancer cannot have processed soy.

I’m not a huge fan of agave. Actually I should say – I’m not a huge fan of the HYPE around agave. Yes, it is slightly lower on the glycemic index than say sugar cane or honey, but it is still a sweetener (in fact its 1.5 times sweeter than cane sugar), and is still not good for you in large quantities. If you’re consuming ANY kind of sugar in low quantities, then choosing sugar cane, honey, or agave are all fine. It’s the quantity here that becomes the problem, not whether you put agave or honey in your smoothie.

If you do chose agave, go with “premium” agave brands and look for the word “raw” and “organic”. These are an indication of a higher quality product, and one that’s been processed with greater concern for the preservation of nutrients.

My vote is for Moo Juice!

I highly recommend the cookbook Ten Talents. It gives recipes for alternative milks, very healthily made. All of the recipes I’ve used from this book are excellent, nearly all of them vegan. I have a Blendtec home blender that grinds everything to liquid (including avocado pits) that the newer Vitamix also does (think it’s the 1500)so there’s less straining needed. The sweeteners that Ten Talents recommends are pure honey or real maple syrup. The drinks are far more nutritional than store-bought and lots less expensive and very versatile. I’ve been vegetarian for nearly 40 years and love this book. It’s available on the web at tentalents.net for about $35.00.
Whenever you make your own nut or grain milk, save the stuff you strain and use it in stir fries, cereals, snacks, veggie burgers, etc. We are most likely to become the best at making our own convenience foods if we just do it! Thanks for this site. Blessings to all of you.

Umm. Perhaps you should have been asking her about her likes and dislikes, who she wishes she was/wants to be? Maybe talking about diet isn’t a turn-on for a first date?

I haven’t had dairy in almost a year and the thing that I miss the least is cows milk. It’s so easy to subsitute for unsweetened coconut or almond milk in baking and other eating ventures…I don’t think it’s necessary to put the cows through an eternal milk production phase (you can check out how that happens, but let’s just say it’s not natural). Have you read Skinny Bitch? It has its flaws for sure, but definitely has great points. I think this article says it best on the benefits of NOT drinking cows milk:
http://www.huffingtonpost.com/dr-mark-hyman/dairy-free-dairy-6-reason_b_558876.html

Basically the whole “milk does a body good” thing is such a farce it’s unreal. I’d say try cutting milk and trying almond or coconut (So Delicious or Silk) unsweetened milks…I bet you’d like it (especially the coconut milk creamer! YUM)

Okay, so basically what I learned is that West Soy contains as much sugar as cow’s milk. Thanks! Also, you forgot to mention that cow’s milk contains cholesterol.

My loyalty’s with the cow, so I drink non-dairy milk (unsweetened).  I have a soft spot for cows and don’t want them confined, impregnated, their calves removed from them at birth (the females to become milk cows ASAP, the males to veal pens), shot full of antibiotics, fed artificial foods, and when their poor bodies finally give out and can’t provide any more milk – slaughtered.

I definitely appreciate and agree with your nutritional concerns, but please consider whether you are really doing cows a favor by “siding” with dairy.   Thanks.

My loyalty’s with the cow, so I drink non-dairy milk (unsweetened).  I have a soft spot for cows and don’t want them confined, impregnated, their calves removed from them at birth (the females to become milk cows ASAP, the males to veal pens), shot full of antibiotics, fed artificial foods, and when their poor bodies finally give out and can’t provide any more milk – slaughtered.

I definitely appreciate and agree with your nutritional concerns, but please consider whether you are really doing cows a favor by “siding” with dairy.   Thanks.

My loyalty’s with the cow, so I drink non-dairy milk (unsweetened).  I have a soft spot for cows and don’t want them confined, impregnated, their calves removed from them at birth (the females to become milk cows ASAP, the males to veal pens), shot full of antibiotics, fed artificial foods, and when their poor bodies finally give out and can’t provide any more milk – slaughtered.

I definitely appreciate and agree with your nutritional concerns, but please consider whether you are really doing cows a favor by “siding” with dairy.   Thanks.

Cows out of work? COWS ARE SLAVES and have repeated pregnancies until they are worn out and get slaughtered at an age where in the wild they would be just reaching maturity, they can live to 25 . Cows have their babies stolen, they CRY for them and suffer intensely just as much as a human would if their baby was kidnapped. The only thing that is different is that cows are spared the knowledge of what happens to their babies ie, calf leather ( calves who are born whilst mum is being slaughtered because she is old and having a difficult birth ) veal and dog food. They FEEL and LOVE just like we do and much more than humans in many cases.

But in the case of soy milk, it is bad for us no doubt about that..so much evidence to prove it. I have oat milk. Also many soy brands including Alpro are owned by dairy companies. I have given up the soy, only have fermented soy now as that is deemed to be healthy in small doses.

If you drink Silk Vanilla Soymilk, or many other soymilk brands for that matter, none of your claims apply. It contains the same amount of sugar as milk, no soy protein isolate, no dairy, no cholesterol, no GMO. Your friend was right and your biased upraising that is commonly found in American society makes you look ignorant. If you drink too much dairy, your body can actually withdraw calcium from your bones, which will still be present in your blood stream. Osteoclasts should only break down calcium deposits in your bones when there isn’t enough calcium in your blood. This isn’t the 50s anymore, dairy is not the “perfect food.” Kind of ironic your in starbucks and trying to make health claims.

Why does everyone suggest using honey or agave as if it’s better? As if it isn’t, you know, still all just SUGAR?

I just started using Silk (original) in my coffee and I am loving it. I just tried it to see how it tasted because I was using 2% milk and I wanted less calories but I don’t like skim milk. Nobody told me soy milk was so freaking delicious, or that it will foam up your coffee like a latte! At this point the fact that it has less calories, less sat. fats, less sugar and less cow-guilt is all a bonus, because it’s the taste I’m hooked on.

Anyway, you people all riled up about humans drinking another species’ milk: that’s how nature works. You try something and if it works, you keep doing it. This is how we get animals that do nothing but drink the blood of other animals. They tried it and hey, they were able to get nutrients out of it, so they kept doing it. And animals that eat eggs. Is that yolk for them? No, it’s for the embryo. But raccoons and lizards and stuff don’t give a crap, do they?

Not saying we shouldn’t treat farm animals better, because of course we should, but just know that the “unnatural” argument is invalid unless you are lactose intolerant.

Why does everyone suggest using honey or agave as if it’s better? As if it isn’t, you know, still all just SUGAR?

I just started using Silk (original) in my coffee and I am loving it. I just tried it to see how it tasted because I was using 2% milk and I wanted less calories but I don’t like skim milk. Nobody told me soy milk was so freaking delicious, or that it will foam up your coffee like a latte! At this point the fact that it has less calories, less sat. fats, less sugar and less cow-guilt is all a bonus, because it’s the taste I’m hooked on.

Anyway, you people all riled up about humans drinking another species’ milk: that’s how nature works. You try something and if it works, you keep doing it. This is how we get animals that do nothing but drink the blood of other animals. They tried it and hey, they were able to get nutrients out of it, so they kept doing it. And animals that eat eggs. Is that yolk for them? No, it’s for the embryo. But raccoons and lizards and stuff don’t give a crap, do they?

Not saying we shouldn’t treat farm animals better, because of course we should, but just know that the “unnatural” argument is invalid unless you are lactose intolerant.

Cow lovers Really … Look at all the animal species that man gets no cirect benefit from. They are going extinct at a very high rate. If we did not monitize cows they too would disappear. And as far as all that goes how do YOU know that soybean plants dont have feelings. Latest scientiific research shows they sense their environment, communicate and in some cases seem to care for theur young. I dont mind sparing cows but let’s not pic what we save because it shares a few physical traits with humans. You dont have to have eyes to have a heart. signed People for the Ethical Treatment of Plants