All about Milk
Soy milk is growing in popularity as a beverage. In some homes it is even replacing dairy milk both as a beverage and as an ingredient in cooking. This may be due to allergies, a desire to avoid all animal products in the diet, or for some other reason. It should be noted, however, that soy is not the only possible substitute for that carton of pasteurized cow’s milk. Rice, oats, various nuts, and even potatoes are all qualified candidates.
These milks may look like the skim, 2% or homogenized milk so commonly found in the dairy section of your local grocery store, but they are not, of course, the nutritional equivalent of that milk, nor do they taste exactly the same. There is nothing wrong with that. They are simply different. Whether they are better or worse depends upon what you expect from these various choices.
Some of the Options
Fresh, Pasteurized Cow’s Milk: Nutritionally rich, this milk is a prime source of Vitamin D, and well as calcium and a number of other minerals. It is also high in protein and often fortified with Vitamin A, and some Vitamin C. Carbohydrates are present in all forms of cow milk, although fat content will vary depending upon the type of milk chosen. Skim milk, of course, contains the least with a calorie content of approximately 90 calories per cup compared to 130 for 2%. Dairy milk is the basis for most yogurts and drinks such as egg nog. With a shelf life of one and a half to two weeks and requiring refrigeration, in its liquid form it is not suitable for long term food storage. Read the rest of this entry »
