The modern grocery store dairy aisle is chaotic, with more choices than ever for milks, yogurts, and cheeses, sourced from cows, goats, and plants. The variety, though, can be confusing, particularly when it comes to milk. Research suggest people have the impression that soy, almond, coconut, rice, and conventional cow’s milk are equal substitutes for each other. But that’s not the case, and scientists at McGill University in Montreal set out to shed some light on the subject.
When it comes to nutritional value, one plant-based “milk” stands out
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