The fridge door seems like the most natural place to keep your milk – you want it on hand for tea and breakfast, and since it’s upright, it won’t leak either.
Given the rise in dairy and lactose intolerance, alongside the surge in popularity of clean eating and the availability of nut milk alternatives, it seems that dairy has had its day. Once a staple of the American diet, milk has sunk so low in popularity (consumption has fallen 30 percent since the 1990s) that it’s now cheaper than water, and the dairy industry is in crisis. “The dairy industry has always claimed milk to be a perfect natural food,” says Cheryl Fayolle, a nutritional therapist in London listed on the British nutrition information network Nutritionist Resource.
Once an unquestionable staple, milk has sunk so low in popularity (consumption is down 30 per cent since the 1990s) that it’s now cheaper than water and the dairy industry is in crisis. “The dairy industry has always claimed milk to be a perfect natural food,” says nutritional therapist and member of Nutrition Resources, Cheryl Fayolle. “Despite all the advertising, there is no biological requirement for cow’s milk,” agrees Christine Bailey, www.christinebailey.co.uk, nutritionist and author of Go Lean Vegan (Yellow Kite Books, published July 2016).
Festive baking is definitely one of the best parts of the holidays. But for some, it can be a painful reminder of their limiting dietary restrictions. We’ve all heard of swapping out an egg for a banana or switching to a rice-based flour or milk to deal with sensitivities but here are eight other alternative ingredients you may not have heard about. Whether you’re gluten-free, allergic to eggs or can’t handle dairy, these modified ingredients will let you satiate your sweet tooth without the stomach upset. Click through the gallery about and let us know if we’ve missed anything by tweeting to @YahooStyleCA.
Wander along the milk aisle at any grocery store and you’ll notice there’s more than just skim, 1 per cent, 2 per cent and homogenized to choose from. Shauna Lindzon, a Toronto-based registered dietitian tells us, “I do find that there is a trend to people switching to nut milks.” A quick peek in our local grocery store revealed a wide selection of almond, cashew, coconut, soy and rice milks. One of the first dairy alternatives to explode on the market was soy milk.