Dairy can be very difficult for the human body to digest—for a bevy of reasons.
First, our bodies have a hard time breaking down the protein molecule in the cow’s milk called casein. Second, since milk is pasteurized, many of its good attributes are processed out, including its natural enzymes.
Butter and cream, on the other hand, don’t contain casein and are much easier to break down. Goat and sheep’s dairy are also easier to digest. Other very good options are almond milk, cashew milk, rice milk, and goat milk.
That said, as everyone knows, milk is an excellent source of calcium. So if you decide to eliminate or reduce your dairy intake, add foods such as leafy greens, legumes, and nuts and seeds, all of which provide high levels of calcium.
My go-to-alternatives to dairy milk are almond or cashew milks. They’re made from ground nuts and, as long as they’re unsweetened, are lower in calories than other milks. They’re also cholesterol-free, lactose-free, and extremely low in saturated fat. They’re also a solid choice to get your Vitamin A from, and most brands available in the market are supplemented with calcium and Vitamin D.
And here’s one great big advantage to both: They have a distinctive, delicious flavor to them—and that brings out the best in other flavors, too. That’s why we’ve used them in our chocolate-almond milk, our pink milk, matcha milk, and of course, our almond milk and cashew milk. All of them are as tasty as they are great fuel for your body.