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Here’s Why You Should Consider Plant-Based Milk Over Regular Milk

soy milk

Here’s Why You Should Consider Plant-Based Milk Over Regular Milk

The demand for Plant-based milk is increasing worldwide as more people switch to non-dairy alternatives.

More and more people are becoming aware that their personal health, the environment, and animals’ welfare are becoming increasingly important, so switching to a plant-based milk would be a beneficial change.

Undoubtedly, regular milk is a nutrient-rich liquid we consume for ages. But since some people have bone problems, lactose intolerance, and hormonal issues, regular milk is not a good choice.

Keep reading this article to gain an insight about why you should consider consuming plant based milk over regular milk. Further, we have some great vegan milk recipes to inspire you with some great flavors.

Reasons for Choosing Plant-Based Milk

  • Packed With Nutrients

Plant-based milk contains plenty of nutrients that are good for an individual’s skin and body health.

Its unique blend of calcium, protein, mineral, and vitamin content further increases the nutritional value and makes it seemingly impossible to replicate.

  • Good Taste

Plant-based milk is delicious, whether you’re drinking nutty almond milk, sweet rice milk, or creamy, dreamy coconut milk. 

With so many options, you’ll always be able to find the perfect cold glass of milk to quench your thirst — and pair it with a warm batch of chocolate chip cookies.

  • Fewer Calories & Sugar

Plant-based milk contains fewer calories and sugar than cow’s milk while maintaining similar calcium and vitamin D levels. It’s one of the lowest-carb plant-based milk options, and it’s usually carrageenan-free.

However, for the healthiest beverage, choose “unsweetened” plant-based milk.

  • Easy To Digest

Regular milk contains natural sugar known as lactose which can make the digestion process difficult and may cause a rise in blood sugar levels.

In contrast, plant-based milk does not trigger a rise in glucose levels and has a smooth digestion process.

5 Recipes of Healthy Plant-Based Milk

  1. Oat Milk

Oat milk has a naturally sweet flavor and can easily be substituted for cow’s milk in recipes that call for it. It has half the protein of cow’s milk but nearly doubles the carbohydrates.

Oat milk is also high in fiber and beta-glucan, a substance that lowers the risk of heart disease.

Recipe Of Oat Milk

  • Take one cup of rolled oats and 3 cups of cold water.
  • Blend the mixture and place everything over the cheesecloth to separate milk from the oats.
  • Finally, squeeze the cloth to get the remaining liquid in the bowl.
  • You can even add vanilla or cinnamon extract, but it is completely optional.

  1. Almond Milk

Almonds are a common ingredient in Indian cuisine, and they’ve long been prized for their nutritional value. As a result, this option is an excellent dairy substitute for Indian households.

Vitamin E and other powerful antioxidants are also present. Because almond milk is mostly water, store-bought almond milk has a low protein content.

Recipe Of Almond Milk

  • Take one cup of almonds and 2 cups of water. Soak the almonds overnight.
  • Rinse the almonds the next morning and add 3 cups of cold water. 
  • Add the mixture into a Muslim cloth and squeeze tightly to extract the almond milk. Make a smooth paste.

  1. Hemp Milk

Hemp milk is one of the few plant-based complete proteins, as it is made up of whole hemp seeds and thus contains all of the essential amino acids that the human body requires.

Hemp milk is also high in Omega-3 and Omega-6 fatty acids, essential for body tissue growth.

Recipe Of Hemp Milk

  • Add one cup of ham seeds into 2 cups of water.
  • Add any sweetener of your choice and blend the mixture for one minute.
  • Then pour the mixture into a container, and it is ready. There is no need to strain hemp milk as it has a nice creamy texture.

  1. Rice Milk

Rice milk is commonly used as a thickening agent in various recipes. It is the least allergenic of all milk varieties, making it a safe choice for people with lactose intolerance. 

Rice milk has fewer fat and calories and is rich in protein and carbohydrates.

Recipe Of Rice Milk

  • Take one cup of rice and wash it properly. Then add 2 cups of cold water.
  • Then blend the mixture for 2-3 minutes.
  • Then pour the mixture into the muslin cloth and extract all the milk.
  • Add sweetener of your choice, and your rice milk is ready.

  1. Soy Milk

Starting with the dairy alternative that started it all, soya milk has been around for some time. It’s also the most widely available alternative. 

Soya milk is the closest nutritional substitute for cow’s milk, as it contains a similar amount of protein but half the calories, fats, and carbohydrates.

Recipe Of Soy Milk

  • Soak one cup of soybeans overnight and rinse the next morning.
  • Then blend and simmer it on low heat to get a thick consistency.
  • Then strain the soy milk using a muslin cloth and sugar to taste.

No to Regular Milk – Why?

The modern diet has some drawbacks. Processed foods, genetically modified crops, preservatives, trans fats, and high levels of added sugar pose a serious threat to one’s health and longevity.

While dairy does contain calcium and other nutrients, it also contains high cholesterol and saturated fat levels. Dairy consumption is also linked to prostate and breast cancers, according to sources, and is most likely linked to increases in insulin-like growth factor (IGF-1), which is found in cow’s milk.

The key to success is moderation. Regular milk tastes good and makes us feel good while consuming it, but it is harmful in large quantities and over time. Total avoidance may be the best option to avoid future complexities.

The Bottom Line

Plant-based milk is good for the environment as well as for your health. Alternative milk beverages are made from plants, which require less land, water, fertilizer, and energy to produce than dairy cattle.

Plant milk is a good alternative to cow’s milk for people who want to eat a more plant-based diet, though they are not all nutritionally equivalent.

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