The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

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.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.

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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