this shit is scary!

i’ve known about the ability of soya to mimic hormones for a long time, but it never really registered as a health risk because i’m chinese and we eat tofu and drink tau huay and dip everything in soya sauce.

but fermented soy and non-fermented soy are two different things, eh? like wine and vinegar, potato and vodka, etc.

so, yeah. lactose- and gluten- intolerant as i am, i have had to switch to rice milk. and it’s surprisingly good. not as chalky as soy milk, and very light and easy to digest. i might have to try other brands, but so far i’ve been drinking Rice Dream Original, and it’s been pretty good-going for the last month or so.

the difficult thing is finding cafes and coffeeshops that serve rice milk, and also finding rice milk substitutes for cream and yoghurt, because there isn’t that big a market for such stuff (as compared to soy ones) since most people immediately choose soy over milk if they’re lactose-intolerant, and so most coffee places have the soy option, but nothing else. same story with cream and custard and yoghurt.

i think i’ll have to visit the organic shop to check out their full rice milk selection, and if their collection seems paltry, the internet is my next best friend.