Cow's Milk
I grew up on milk. I usually ate it (and then drank it) with my Chocolate Cocoa Krispies. Then at night, my mom would serve up a tall glass for dinner.
As my consciousness about nutrition has grown over the years (no more fake cereals for me!), I've looked at cow's milk through a more critical lens. I'm extremely wary of the chemicals and the antibiotics that go into raising cows. I now opt for organic, antibiotic-free milk.
However, I've never gone the route of many of my nutritionally-conscious friends. I know lots of people who have given up dairy. I've been reluctant to take this path because, as a vegetarian, I appreciate the protein and calcium that come from milk. "Milk" that comes from non-dairy sources (like soy or rice), always seemed so processed to me.
Now that I'm pregnant and under the care of a midwife, I've been forced to look at my milk consumption again. My midwife advises against drinking milk. She has noticed that milk drinkers tend to have a strange calcification on their placentas, post-delivery. She says she hasn't been able to find any research to support her observations, but she's noticed it so many times that she feels confident advising against it.
Despite her warnings, I've continued drinking milk (again, because it's so easy so get protein and calcium from what feels like a natural source).
However, the other day, we ran out of milk, so I opted for the leftover, plain soy milk we had in our fridge (from the cookies Matt made last week). I realized that I enjoyed it so much more than cow's milk! It felt so much lighter.
I definitely won't switch to soy milk, due to the concerns associated with isolating certain soy compounds, but I think it's time to explore nut milks. When I read about Amy's process of making her own almond milk, I realized that nut milks aren't really that processed at all. She simply soaks almonds.
The one thing I need to look into is the nutritional content. I need to make sure I get enough calcium and protein...
As my consciousness about nutrition has grown over the years (no more fake cereals for me!), I've looked at cow's milk through a more critical lens. I'm extremely wary of the chemicals and the antibiotics that go into raising cows. I now opt for organic, antibiotic-free milk.
However, I've never gone the route of many of my nutritionally-conscious friends. I know lots of people who have given up dairy. I've been reluctant to take this path because, as a vegetarian, I appreciate the protein and calcium that come from milk. "Milk" that comes from non-dairy sources (like soy or rice), always seemed so processed to me.
Now that I'm pregnant and under the care of a midwife, I've been forced to look at my milk consumption again. My midwife advises against drinking milk. She has noticed that milk drinkers tend to have a strange calcification on their placentas, post-delivery. She says she hasn't been able to find any research to support her observations, but she's noticed it so many times that she feels confident advising against it.
Despite her warnings, I've continued drinking milk (again, because it's so easy so get protein and calcium from what feels like a natural source).
However, the other day, we ran out of milk, so I opted for the leftover, plain soy milk we had in our fridge (from the cookies Matt made last week). I realized that I enjoyed it so much more than cow's milk! It felt so much lighter.
I definitely won't switch to soy milk, due to the concerns associated with isolating certain soy compounds, but I think it's time to explore nut milks. When I read about Amy's process of making her own almond milk, I realized that nut milks aren't really that processed at all. She simply soaks almonds.
The one thing I need to look into is the nutritional content. I need to make sure I get enough calcium and protein...





