Got Milk?

Today's subject is milk. Lactose-free milk, that is. There are several options out there for lactose intolerant sufferers, including lactose-free milk, as well as dairy-free varieties.

Lactose-free Milk

Lactose-free milk is cow's milk that has been treated with a lactase enzyme to break down the milk's sugars to make it easier to digest. Nutrition-wise, lactose free milk is the best choice because it has all the benifits of regular milk.

Non-dairy Milks

There is a wide variety of nondairy, plant-based milks on the market these include:
* Oat Milk
* Multigrain Milk
* Potato Milk
* Hemp Milk
As well as the more familiar:
* Soy Milk
* Almond Milk
* and Rice Milk

If taste is what you are after, then the Lactose-free milk is the way to go; but if you are lactose intolerant and vegan, or if you just want to try out something new, then, taste-wise, almond milk is the best to try (as long as you don't mind the taste of almonds). If it is nutritional value you seek, then soy is the best for your money, with plenty of protien, about 5-10 grams per 8 ounces, to almond milks 1 gram per 8 ounces (though I reccomend getting the flavored soy milk for drinking). A plus to plant based milks, no fat means no cholesterol.

As well as drinking, all lactose free milks can be substituted for regular milk in any recipe, cup for cup. I usually keep a half-gallon of each lactose-free and almond milk. The lactose free milk for drinking and the almond milk for smoothies and some cooking, thought I tend to use the lactose-free milk for family recipes.

For dairy products like cheese, yoghurt, sour cream and ice cream, there are non-dairy alternatives available, but for tastes sake, I reccomend just stocking up on a lactase suppliment that you take with each meal or just avoiding it all together (if possible).