With options like ewes', cows', and goats' milk already overwhelming supermarket shelves, plant-based milks have surged in popularity in recent years. Here's a clear guide to help you choose wisely.
As a nutrition expert, I've found that animal milks remain the gold standard for protein and calcium—especially sheep's milk, boasting 5.3% protein content.
However, they're often tough to digest due to lactose intolerance affecting many. Enter soy milk, like the 'Sweetness and Calcium' variety: the top plant-based choice at 3.8g protein per 100ml, packed with essential minerals.
Other plant milks don't fully match dairy's nutritional profile but shine in digestibility, freshness, natural appeal (a healthier snack than soda), and indulgent flavors. Sometimes, the best reason to switch is simply enjoyment.
