Why I Chose Almond Milk Over Other Non-Dairy Options

As I consider the shift from cow milk to non-dairy alternatives, one common concern is the environmental impact and the cultivation of crops like soybeans, almonds, and oats. However, my own journey has shown me that personal health and taste preferences can be equally significant factors in making such a choice.

The Environmental Concerns

The thought of contributing to environmental degradation through increased cultivation of crops like soybeans, almonds, and oats is indeed a valid concern. These crops are often raised on a large commercial scale, which can lead to deforestation, pesticide use, and water depletion. However, my decision to switch to non-dairy milk alternatives was not based on these concerns alone. Personal health benefits and taste have also played a crucial role in my journey.

My Journey to Plant-Based Milk

I quit cow milk in 2013, and I have not felt better since then. Since then, I have primarily consumed homemade almond milk and soy milk. My experience has been overwhelmingly positive, leading me to rely on these plant-based alternatives for my daily consumption.

Health and Nutritional Considerations

The low nutrient content and taste of certain plant-based milks, such as soy milk, are significant factors in my decision. Most plant-based milks, especially soy milk, have a very low macronutrient content. For example, some plant-based milks can have as low as 2% macronutrient content, making them less appealing in terms of health benefits. In comparison, cow milk is surprisingly high in solids, typically around 12%.

The Evolution of Human Digestion

One might argue that switching from cow milk to plant-based milk goes against evolutionary adaptations that have allowed humans to digest lactose well into adulthood. However, my own experience shows that my body has adapted to a dairy-free diet over the years. While I used to be a great milk drinker and enjoyed the taste, as I got older, dairy products became more problematic for me.

Personal Taste Preferences

While I occasionally eat tofu and many dishes contain soy, my doctor has encouraged me to stick with almond milk to avoid overexposure to soy. My personal taste preferences also play a role. Almond milk has improved significantly over the last 5-10 years, and I have found a variety that is drinkable on its own without any significant sacrifices.

My family background as almond growers further influenced my choice. I initially embraced almond milk due to its availability and familiarity. I have used it mainly in cereals and cooking, but recently, I have started consuming almond milk yogurt alternatives and have found a variant that meets my taste preferences.

The Final Verdict

While cow milk remains my preferred choice when it comes to taste, almond milk offers a healthier alternative for me. Although I am allergic to soy, I have tried other options, but none have lived up to the taste and convenience of almond milk. Therefore, for both health and personal reasons, I have stuck with almond milk as my primary non-dairy milk alternative.