Organic milk

The organic milk industry is not what it used to be. There was a time when a wholesome product was produced from free-range, grass-fed cows, and went straight to market. Today's product of commercial factory farms is the result of feeding cows antibiotics, hormones, and pesticides from commercial feed. Pesticides and other toxins tend to accumulate in fat cells. These ingredients can be passed on to us and are stored in our adipose tissue, creating possible health problems down the road. Add to this the run-off which has the potential to contaminate soil and water.

But perhaps the worst offenses are being perpetrated against the animals themselves. Commercial farming operations involve confinement, forced insemination of cows to encourage lactation, and other stress-producing conditions. It would be naive to assume that these forces don't have an impact on the quality of an animal's milk. Our movement towards a more humane and sustainable diet has forced us to re-think the need for including cow's milk - even organic milk - on our webpage. Moreover, many people are lactose-intolerant, owing in part to the size of the lactose molecule, which makes digestion difficult. There are also concerns about the saturated fat content.

Have you ever wondered about raw milk? Click here to visit the raw milk facts webpage.

Organic soymilk

For those of us who are lactose-intolerant or who prefer a non-dairy alternative for other reasons, organic soymilk is a surprisingly versatile lactose and casein-free food. Soy is a complete protein, like dairy, containing about 10 grams of protein per 1-cup serving, and it provides other nutrients like iron, zinc, and isoflavones. Soymilk is produced by soaking the soybeans, then grinding and straining them using a solvent-free pressing process to produce a milk substitute. Soymilk contains zero trans fats and is very low in saturated fat. It contains very little calcium, however, so it usually comes fortified with calcium and Vitamin D.

There are many delicious brands of soymilk on the market today. We prefer organic soymilk because USDA-certified soymilk cannot contain genetically modified soybeans. According to the Soyfoods Association of North America, soymilk sales reach $1.5 billion in 2007.

Soy has been shown to have many health benefits, including lower total and LDL cholesterol and lower rates of breast, colon, and prostate cancer in cultures that consume it regularly. The FDA has recommended up to 25 gm of soy/day as part of a heart-healthy diet. For more detailed information about soy and soymilk, download the "Soy food guide" at soybean.org.

Below are a few organic soymilk producers on the market today. Once a carton of soymilk is opened, it should be used within the week. Prices, fortification and consistency vary widely; try a few to see which ones you like the most.

Westsoy organic soymilk

Edensoy soymilk

For those of you who drink soymilk because you are looking for a vegetarian or vegan option, you may do well to read the label on that carton of soymilk. Some companies are fortifying their milk with Vitamin D by using animal-derived sources. For example, 8th Continent laces their soymilk with Vitamin D3 (derived from lanolin, or sheep's wool). If you see "Vitamin D3" or "cholecalciferol" on the label, chances are it contains animal-derived Vitamin D. (What's the world coming to?). So please check those food labels, folks!

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For those who are sensitive to soy, there are even more choices available. Rice milk, for example, is readily available. Made from brown rice, it has a mild taste and 1 gram of protein per serving. Almond milk is mildly sweet, provides natural calcium, and 1 gram of protein per serving. Hemp milk is the latest addition, with a nutty flavor and 5 grams of protein per serving. (A good brand to try is Living Harvest).