July 24, 2017

We’re Going Nuts for Plant-Based Milks

The dairy aisle used to be so simple—whole milk, low fat milk, non-fat milk, half and half, cream and maybe goat’s milk if it was a health food store. With the growing number of people with lactose intolerance, or those following a vegan diet, the consumption of plant-based ‘milks’ has been expanding by about 11 percent each year since 1999. Consumption of cow’s milk has declined by 25 percent since 1975, according to Cooking Light Magazine. Cow’s milk was for decades considered an almost perfect food with 8g protein, 460 mg potassium (13% of the RDA), 35% of the RDA […]