Posted: Jul 29, 2015 4:46 pm
by Sciwoman
chango369 wrote:soy milk ingredients.jpg[/attachment]
Sciwoman wrote:It has been a while, but I have used almond milk in my cereal. I'm mildly lactose intolerant, so while I can eat small amounts of cheese and yogurt, I can't handle just milk. Got tired of cereal, so we no long get any kind of faux milk.

I no more expected to find actual bits of almonds in almond milk any more than I expected to find bits of soy beans in soy milk or grains of rice in rice milk.

Sure, but contrast the vast difference between almond milk and soy milk, which I'd hope to be a fair comparison. Somehow, during the fractionating process, more of the nutrients made it through.

Behold, the protein, potassium, magnesium, phosphorus made it through the process in the case of soy, not so for almond milk. Pardon the formatting. If it appears too small use zoom. And Oldskeptic, there's a lot more to consider nutritionally that the components your post is focusing on. But I think I've made my point with respect to the protein alone.

At one time, I did use soy milk, but decided I liked the taste of almond milk better after trying it. Besides, the almond milk had fewer calories. I wasn't all that worried about the nutritional content of this one minor aspect of my diet as long as it was lower in calories and sugar. Nutrition is a balancing act during the day, not a one-shot deal from a single meal or food.