FOOD
G OT M Y L K ? By Abigail Baker
C
ow’s milk may be a household staple for millions, but more and more individuals are choosing to find alternatives, whether for health, ethical, or environmental reasons. These include the astounding number of the population that is actually lactose intolerant (around 65%) and recent research linking milk consumption to a number of health risks, such as breast and prostate cancer, as a result of modern manufacturing practices like the use of mass antibiotics, pesticides, and routine growth hormones.
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Additionally, cutting out the moo milk can have a number of potential health benefits, including clearing up hormonal acne, lessening exposure to hormones and antibodies, increasing thyroid health, relieving digestive issues, reducing brain fog, and even sometimes aiding in weight loss. Aside from the health benefits, cutting out traditional dairy can also help the planet (as well as, of course, the cows themselves). The dairy industry is not only notorious for its often cruel
practices (cows are often forcefully impregnated, mutilated, confined, and dehorned in the name of milk), but they are also a great contributor to greenhouse gas emissions, and a natural resource-rich venture. The good news is that there’s no need to say a sad goodbye to all that is creamy and milky, as there is an almost endless array of ‘mylk’ alternatives for you to choose from. Each option offers its own distinctive flavour, texture, and nutritional index…
