Soy Milk vs. Skim
Saturday, October 13, 2012
In my recent quest to find the perfect breakfast, I decided to calculate my breakfasts with both skim milk and soy milk. I originally started using soy milk instead of skim when I discovered that I wasn't getting enough fat in my diet. I settled on Silk Unsweetened because I didn't want the added sugar that is in most soy milks, and because it had about the same calories as skim (80/cup). In addition, it has almost as much fat as 2% milk, making it really yummy!
The drawbacks were the expense (The price is usually over $3/half gallon), and having to keep soy milk for myself and skim for hubby in the house.
Then I realized that even with soy milk, I was getting hungry only a couple of hours after breakfast, so I decided to experiment with some other breakfasts (described in my Tale of Three Breakfasts blogs), most of which incorporate an egg. I did check with my Dr., and he said that it's perfectly fine for me to have an egg every day if I like. At the same time, I decided to try going back to skim milk as well.
Well, I just calculated all of my breakfast options with soy milk instead of skim, and was surprised to find that the nutritional breakdown really isn't all that much different. The soy milk has fewer carbs and more fat, but it also has a little less protein than the skim milk. So, overall, I like the nutritional content of the breakfasts with the skim milk just a tad better. I'll still buy the soy milk occassionally as a treat (like last week when it was on sale and I had a coupon), but overall, it's back to skim milk (and a less cluttered fridge) for me.
On the other hand, If they make the unsweetened variety in quarts, I may buy it to keep at the office - tea and coffee with are really yummy with the richer milk.