Here’s why you should try dairy-free milk

Milk was one of the very last things I eliminated from my diet for good. I dramatically-reduced my dairy intake for a time and initially switched to more ‘alkaline’ variants such as goats’ cheese and yoghurt. But after spending a fortnight in Thailand where milk barely factors, I saw a dramatic improvement in my skin and decided to cut dairy out of my diet altogether. So, here’s why you should try dairy-free milk…

Us humans are the only species that continues to drink milk beyond infancy. And not even our own mother’s milk, the milk of another animal! A large percentage of the world’s population can’t even properly digest milk due to a phenomenon known as ‘lactose intolerance’. Lactose intolerance is rare in Europe, North America and Australasia but it’s more prevalent in Asia, Africa and South America. Studies document how our genes have changed to accommodate the dairy products we eat.

Dairy is hard to digest, even in those of us that don’t have a diagnosed allergy, and it’s inflammatory too. To take care our skin, we want to eat as many anti-inflammatory foods as possible. All animal products contain a level of inflammatory proteins, but dairy’s proteins have been most linked to skin problems.

Even organic varieties of milk, cheese and yoghurt contain natural hormones and growth factors that are absorbed into the bloodstream often leading to, or exacerbating, acne. If you suffer from any type of skin problem, try eliminating dairy for a couple of weeks and you might notice an improvement in your condition, your energy levels and your general complexion. If you really miss it, try reintroducing it gradually to see if you suffer an adverse reaction, if your symptoms arise again it’s certainly worth trying to quit for good.

And if you’re concerned about not getting enough calcium, remember that we can get all the calcium we need from other food sources, such as leafy greens, soybeans, nuts, fortified breakfast cereals, salmon and seaweed. Almond milk and coconut milk offer much less alkaline alternatives to dairy, and coconut oil makes a terrific butter substitute in baking.

What’s the alternative?

Almond milk

Best for: adding to cereal

Almond milk is my favourite of all the milk substitutes. I actually enjoy its nutty taste, especially on breakfast cereals and in porridge. If you’re going for shop-bought versions, always opt for unsweetened, as the sweet version can contain an awful lot of sugar.

Soya milk

Best for: adding to tea or coffee

Soya milk is a good source of protein and calcium. It has a sweeter flavour in comparison to regular milk and often comes with a slight after-taste, but it’s not unpleasant and can work in tea or coffee.

Rice milk

Best for: making sweet puddings

Rice milk also has a slight sweetness to it. It’s great for making puddings. Simply add chia seeds, a little honey and raw cacao powder to create a delicious, thick, chocolate dessert.

Coconut milk

Best for: creamy curries

Coconut milk is probably the dairy alternative I use most often in every day cooking. I love adding it to Thai and Indian curries and whipping it with cashew nuts to create a thick alternative to dairy cream.