… the effects may be more pronounced. You may have heard sprouting grains and beans decreases levels of phytates, but this method doesn’t work with soy. The only way to decrease phytate levels is through a combination of sprouting and fermenting, like in foods such as miso, tempeh, soy sauce, and natto.
Coconut Milk
Coconut milk is loaded with medium-chain triglycerides (a type of easily-digested healthy fat that helps fry flab), potassium, and a host of fortified vitamins (some brands have 50 percent of the day’s B12!), making it a healthy way to add a tropical twist to coffees, teas, oatmeal, cereal and homemade smoothies. (Remember, we’re talking about the variety sold in a carton, not a can, which is extremely calorie-dense and should only be used for cooking.)
But be warned, this isn’t the best milk to gulp by the glass. While the fats in this beverage are the healthy type, they should still be consumed in moderation. Just one cup serves up 20 percent of the day’s saturated fat, so be sure to look for varieties that are unsweetened to keep calories as low as possible and the overall nutritional profile sound.
Rice Milk
Rice milk is a good option if you have dietary allergies. It’s important to note that it’s very rare for someone to have an adverse reaction or allergen to rice, making it a great option if you are sensitive to digestive or food intolerances.
The only downside is that is higher in calories that the other milk alternatives. Plus, because it’s made from rice, it’s naturally higher in carbohydrates and contains less than 1 gram of protein per serving.