Unless you haven’t left your house in the last year (which is a real possibility), by now you’ve heard about or seen one or more milk alternatives. Almondmilk, oatmilk, and coconutmilk have all become replacements for consumers who want to reduce their dairy milk consumption but don’t want to give up their cappuccinos. One milk alternative, however, has been around longer than the others, yet continues to fly under the radar – soymilk!
Of the various plant-based milks, soymilk is considered to be the most comparable to dairy milk in nutrition, according to the USDA Dietary Guidelines, plus it foams well in a latte and tastes great poured over your favorite cereal. The protein in soy is considered complete, because it contains all nine essential amino acids in adequate amounts and since our bodies can’t produce these amino acids, we need to get them from the foods and drinks we consume. Soymilk is higher in protein than other milk alternatives (6-9 grams per serving compared to 1 gram per serving for almondmilk), and most brands of soymilk are fortified with calcium and vitamin D at levels comparable to dairy milk. Soymilk is also lower in saturated fat (less than 1 gram per serving) than whole dairy milk, which makes it a delicious heart healthy option. In addition, soy protein has been recognized for their ability to help lower blood cholesterol levels by the FDA, thus may lower cardiovascular disease risk.