First World Soy Milk Problems

Latte art cappuccino
By Takeaway (Own work) [CC BY-SA 3.0], via Wikimedia Commons
In what I would describe as a “first world problem,” Marian Bull writes in The Eater about The Death of Soy Milk. The article explains how those choosing a dairy free option at coffee shops are increasingly turning from prepackaged soy milk in favor of something more esoteric or a made-in-house fake milk.

The non milk drinkers are worried that boxed soy milk is not good for the environment or themselves.

cafe owners and customers are both increasingly interested in avoiding monocrops and highly processed food

They believe there is probably something “healthier” they could be making their lattes with.

Whatever happened to just using milk?

I could argue the nutritional merits of dairy, but that isn’t the point I want to make. I think often people get caught on the “train of healthier eating” and don’t realize when it is time to get off. First, to prove you are healthy, you have to stop drinking this and switch to that. Then, to prove you are healthier than you were, you have to switch to something else, and so on and so forth.

We shouldn’t have go to extremes to prove anything about what we eat. Nor should we fall into the trap that things that are more exotic are necessarily better for us.

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