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The Soy Milk Ingredient That’s Getting the Axe.

Organic food lovers tend to give multisyllabic ingredients the side-eye, so the natural stabilizer carrageenan-count 'em: four-raises flags as red as the seaweed from which it's extracted. The marine-sourced additive is used in many packaged foods like sauces, ice cream, and processed meats to help them thicken, gel, and stabilize.

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Dr. Sears Comments:

Dr. Barry Sears

Soy milk sales are dropping because it doesn’t taste as good as almond milk. It still has a beany taste that is not going away. For my choice, the best-tasting milk remains lactose-free 2% milk. It also contains 8 times more protein than almond milk.

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