The truth about almond, soy, rice and flax: Decoding dairy and vegan milks

Home-made hemp milk with whole seeds and shelled seeds; milk is still being filtered

by Erica Chayes Wida | Today

Whether you’re vegan, vegetarian or just thinking about creamy beverages, it’s impossible to avoid the many new milks (or “mylks”) popping up in or near the dairy aisle these days.

Buying soy and rice milks once meant venturing to a hole-in-the-wall health food store, but now, milk shelves in large supermarkets are more crowded than ever, so it can be pretty hard to know which milk is really right for you.

Bonnie Taub-Dix, RDN, creator of and author of “Read It Before You Eat It: Taking You From Label to Table“, shed some light on the latest information about the many milks on the market. Milk substitutes can be a great option if you’re avoiding animal products, counting calories, love trying different flavors, or need to abstain from dairy due to food allergies. Taub-Dix said all varieties hydrate well but each has different pros and cons.

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