Because of spam, I personally moderate all comments left on my blog. That means you will not see your comment when you post it. It will instead show up within 48 hours, along with my response if one is appropriate.

All comments are welcome and will be posted, even if they are negative. You just can't promote other sites or products in them.

If you have a personal question about LI or any related topic you can send me an email at

Otherwise, this blog and my Lactose Intolerance Clearinghouse are now legacy sites, meaning that I am not updating them any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

My old website can be found at

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or or or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Tuesday, April 27, 2010

Food Fight: Almond Milk vs. Soy Milk

Buried deep in the comments on one of the pages on the Starbucks vegan frappuccino was a petulant whine wondering why the company used soy milk at all when almond milk is so obviously superior.

You like what you like. Pay no attention to the man behind the curtain.

Geri Maria Harris, on the Houston Press blogs, did a somewhat more sophisticated comparison of one brand each of almond milk and soy milk, testing them to see which worked in what recipes.


The good news is: for people eschewing cow's milk in favor of plant sources of milk, both almond and soy milk were great alternatives. We recommend going with the Almond Milk for breakfast foods, baking sweets, and if you're really looking for a good doppelganger for cow's milk. For savory cooking and baking, go with the soy stuff.

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