Almost a decade ago, we knew of only one variety of milk, cow’s milk. Cut to 2019, when there are at least 5 alternatives in the market, catering to different tastes, preferences, and allergy levels.
The emerging trend of veganism, health issues arising from cow’s milk, and PETA’s effective PR machine have led to the birth of plant and nut-based milks. From soy and almond to coconut and oat, we’ve put together a list of the different kinds of milk and explained the differences between them.
Born and bred in Sweden, this variety of milk is slowly gaining popularity in coffee shops. Oat milk is high in soluble fibre and contains beta-glucans, which helps to boost a person’s immune system. It’s a good alternative for people with nut and soy allergies but has a low protein and vitamin content.
After cow’s milk, this milk is regarded as the most nutritious option. It is produced by soaking dried soybeans and grinding them in water. It’s also low in sodium, can help reduce “bad” cholesterol, and it is cheaper than almond milk. Soy milk is also one of the highest in fat and lowest in calcium.
A fact known to very few, this milk is low in calories. Produced by shredding the meat of a freshly opened coconut, then simmering it in water and straining out the pieces, this milk is preferred by many due to its smooth and creamy texture. Unfortunately, coconut milk has no protein and is high in saturated fat.
An unconventional option for most, this milk is one of the healthiest options available. Its rich and nutty flavour makes it quite a favourite for those allergic to lactose. The omega 3 essential fatty acids found in walnuts, is extremely beneficial for antioxidant and mineral levels, and brain health.