The basic method of modern domestic almond
milk production is to grind almonds in a blender with water,
then strain out the almond pulp with a strainer. Although it is
made of nuts and water, it is called Almond milk, because it has
a milky white consistency. It contains neither cholesterol nor
lactose and an eight ounce glass contains the equivalent of
about 4 almonds. It has fewer calories if unsweetened and has no
saturated fat.
Even though almonds are a good source of protein, almond milk is
not. Almond milk is also not a good source of calcium unless
supplemented with calcium as well as vitamin D. It can also be
fortified with protein.
Rice Milk is made from milled rice and
water. It is the least allergenic, which makes it a good
choice for people with lactose or nut allergies. While rice
milk can be fortified with calcium and vitamin D, it is not a
natural source of either of these, just like soy and almond
are also not.
Rice milk is very high in carbohydrate and
very low in protein, so it is the least desirable choice for
people with diabetes as well as people who want more protein.
Soy Milk is made from
soybeans. It is also a popular milk alternative for vegans and
people who are lactose intolerant. Since it comes from plants,
it is naturally free of cholesterol, low in saturated fat, and
contains no lactose or cholesterol.
Soybeans and soy milk
are a good source of protein, calcium (when fortified), and
potassium. Soy milk contains almost as much protein as cow’s
milk, yet is lower in calories than whole milk. A 2008 Harvard
study showed that higher intakes of soy-based foods caused
fertility problems and lower sperm counts.