Poring over facts about milk: cow's, goat's, soy, almond, rice and hemp
Some are richer in protein, others in essential fatty acids. There are pros and cons to all.
By Elena Conis >>>
October 19, 2009
Full-fat, low-fat or skim? Used to be, there weren't many choices to make over what to pour on your cereal. But the number of alternatives to cow's milk -- soy, goat's, hemp milk, more -- has steadily grown.
Each has its fans: those who swear by goat's milk's creamy texture or who love almond milk's subtle, nutty flavor. But when it comes to nutrition, there's no clear winner.
Cow's milk is a good source of protein but can be high in saturated fats. Hemp milk offers little protein but is rich in certain essential fatty acids. For some, an allergy is the main concern when choosing milk. For others, digestibility drives the decision. "There are dozens of differences in all of these milks," says Alexandra Kazaks, professor of nutrition at Bastyr University in Kenmore, Wash.
Here's a look at the nutritional pros and cons of standards and newcomers in the dairy case.
More 
Linear Mode
