What are milk substitutes?
There are many kinds derived from nuts, cereals and seeds that are a good source of calcium, magnesium, B12 vitamins, vitamin D and the entire range of nutrients that are present in regular milk. Karl gives us a checklist for each milk substitute’s nutritional value (see pages 50-51). Clearly, no substitute is enough on its own, and so it is advisable to use a wide variety of substitutes to maximise the nutritional benefits. *** To get the maximum benefits from drinking animal milk alternatives, it is advisable to drink the different types on a rotational basis over the week. There are a few salient nutritional points that people need to keep in mind when choosing these ‘mock milks’ as many important nutrient groups may not be easily available in one kind of milk, advises Karl. Carbohydrates and sugars Milk extracted from plant varieties has sugar added to make it more appealing, and on an average contains about 8g carbohydrates and 6g sugar per cup. • Rice milk is an exception. It is
