Almond, soya and other milks are more popular than ever, but why are so many people switching away from cow's milk? Senior Dietitian Victoria Taylor explains the pros and cons. Top 10 Chocolates Top 15 Chewing Gums Kinder’s Product Range Nutella’s Product Range Ferrero’s Product Range Kit Kat Range Cadbury Range Lactose intolerance is an inability to digest the sugar found in milk, and can cause diarrhoea and stomach cramps. It’s not the same as a cow’s milk protein allergy, caused by an immune response to milk proteins, which can lead to wheezing or an itchy rash. Almond milk is the most readily available, but there are many others, including hazelnut and hemp seed milks. Almond milk won’t provide the same heart health benefits as eating whole nuts, and contains less almond than you might think – often around two per cent and as little as one per cent.

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Most of these milks are more expensive than standard cow’s milk, so if you are going to use them make sure the benefits to you are worth the additional spend. Standard cow’s milk tends to be cheaper than alternatives and is a good source of calcium. The downside is the saturated fat it contains, which many of us are eating too much of. While milk isn’t high in fat (even whole milk is four per cent fat, putting it in the ‘medium’ category), if you have it frequently, it adds up. Many people believe goat’s milk is easier to digest than cow’s milk. But it contains lactose and proteins similar to those found in cow’s milk, so if you are intolerant or allergic to cow’s milk the same may apply to goat’s milk. Saturated fat levels are similar, too. That said, goat’s milk can be a tasty alternative to cow’s. Choose semi-skimmed or skimmed rather than whole. Nut and seed milks Tinned coconut milk is high in fat. There is 16.9g/100g in standard coconut milk, almost as much as single cream. Reduced fat coconut milk contains 7.7g fat/100g, but it is still high in saturated fat. Tinned coconut milk is usually used in cooking as in our Autumn laksa, rather than as a drink. Use it sparingly. For drinking or with cereal, healthier options are coconut drinks labelled as a ‘milk alternative’. These can be rice milk flavoured with coconut flesh, or coconut milk mixed with water or coconut water. They taste of coconut but contain much less saturated fat, and are nutritionally similar to low-fat milk in fat and calorie content, but lower in protein. Oat (and rice) milkThere are different types of lactose intolerance and for some people, it may be temporary, especially after gastroenteritis. Research has linked soya protein to heart-health benefits. Studies have shown that consuming between 15g and 25g of soya protein per day can help to reduce cholesterol levels. A 250ml serving of soya milk contains around 8g of protein. Compared to cow’s milk, unsweetened soya milk is similar to semi-skimmed milk in its fat and protein content, but needs to be fortified to be a source of calcium. Choose an unsweetened type if you can. Coconut milk Oat milk contains oat beta glucans, which can help maintain normal cholesterol levels when you consume 3g a day as part of a balanced diet. A 250ml glass of oat milk provides 1g of beta glucans (a bowl of porridge made with 40g of oats provides 2g of beta glucans).

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When it came to milk, the choices used to be skimmed, semi-skimmed or whole. Now there’s a bewildering range, both dairy and non-dairy. If you think you’re lactose intolerant, talk to a doctor or dietitian who can discuss your symptoms with you, give you advice, and monitor the effects of any changes.

Preparation and Usage

The good news is that it’s easy to switch to lower-fat milk. If you’re used to whole milk, switch to semi-skimmed first, which has about half as much fat as whole. The taste and texture are similar. If you are using semi-skimmed, but skimmed is a bridge too far, try one per cent milk. Most people can’t tell the difference from semi-skimmed, but it has half the fat.

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Some people avoid cow’s milk for environmental or ethical reasons. These are personal choices, although it’s worth being aware that non-dairy milks may also have an environmental impact. Lactose-free milk Lactose-free milk is cow’s milk that has been filtered to reduce the lactose and has lactase (the enzyme used to digest lactose) added, making it less likely lactose-intolerant people will experience symptoms. If you’re allergic to cow’s milk protein, this isn’t suitable for you. Goat’s milk Always choose unsweetened versions and ideally one that is fortified with calcium, especially if you’re using it as a replacement for milk. They’re usually 1–2 per cent fat – similar to one per cent or semi-skimmed cow’s milk, although lower in saturated fat, protein and calories. Soya milk