People today are monitoring their eating habits closely, trying out different diets depending on what they can achieve with them. So whether you are going organic, vegetarian, vegan, paleo, pegan or gluten-free, you should focus on eating more plant-based, wholesome and minimally processed foods. When it comes to milk, folks prefer to consume non-dairy substitutes such as milks made from almonds, cashew, coconut, rice, flax, hemp, and soy, to name a few. We tell you how to go about shopping for them and what to keep in mind when you do.

Things to keep in mind when buying commercially prepared dairy-free milk:

4 Shopping Tips For Non-Dairy Milk:

  1. Choose the kinds that have to be refrigerated as they tend to have shorter shelf lives because they contain less preservatives and artificial additives.
  2. Check out the ingredients every time and if there are too many hard to pronounce words, perhaps you should put it back on the shelf.
  3. Choose plain or unsweetened versions always instead of being tempted by flavors and colors, all of which are artificial.
  4. Monitor sugar levels before you purchase since most dairy-free milks are artificially sweetened.

Interesting Note:
We absorb only 32 percent of the calcium available in milk whereas we can benefit from almost 40-64 percent of the calcium present in fresh, green veg like broccoli, kale, and Brussels sprouts. All the more reason to load up on those greens.

PS: Head to our Food section for healthy recipes and the latest food trends.
Here are some more recipes and tips for a Vegan Diet.

Read More:
6 Calcium-Rich, Dairy-Free Alternatives To Milk
Delicious & Dairy-Free: Milk Substitutes For Vegan Ice Cream

Simona is a journalist who has worked with several leading publications in India over the last 17 years, writing on lifestyle topics and the arts, besides interviewing celebrities. She made the switch to public relations and headed the division as PR Manager at ITC Hotels’ flagship property, the ITC Grand Chola, but has since returned to her first love, journalism. Now she writes on food, which she is sincerely passionate about and wellness, which she finds fascinating and full of surprises. When she isn’t writing, she is busy playing the role of co-founder and communications director of The Bicycle Project, a six-year-old charity initiative that empowers tribal children in rural areas, while addressing the issue of urban waste.