July 12th, 2007

will ponder for food


Two questions, actually.

Recommendations for a non-dairy milk to add to coffee? Over lunch, Greg was saying that in cereal one can get used to soymilk but that in coffee it just doesn't work. I asked if he'd tried rice milk, since that's the other common non-dairy milk, and he said he hadn't. I'm neither a coffee drinker nor a vegan, though, so I really know nothing about this. Anyone know anything about this, or about milk substitutes in cooking more generally?

He asked what the benefits of rice milk over soy milk might be, and I said that other than a difference in taste I didn't really know, although I had heard controversy over whether too much soy in one's diet was bad for you. I hadn't done much research into it, though, so I didn't have actual details. The Internet tells me that a lot of people have soy allergies, which is one valid reason of opting out of soy milk, but I get about a million different possible health hazards of soy and have no idea which if any of the claims I'm looking at are significantly backed up by real medical research. Anyone know better than I do? I feel like I saw this on Layna's flist a while back, but I really don't remember.