— Jamie Lee

This is a good question. I would say, you know many of these. Alternatives are going to provide. just various degrees of nutritional content also various degrees of kind of mouth feel or the feeling of richness in your mouth, you know ranging from Something like a rice milk being very thin. Little to no protein. No fat, um, you know Pleasant flavor to something like soy milk that has a lot of fat relatively a lot of protein relatively will coagulate or thicken in some cases. But also has that more intense flavor. For me, you know, I like using a variety of different nut and Seed based milks or plant-based milks for many many years. I was making my own oat milk that has become very very popular plant-based milk alternative just in the last year or two, you know for a while. It was other Alternatives it was you know, soy or cashew milk or other sorts of things. I think the oat milk has definitely been a bit of a game changer for people. It's a more forgiving ingredient. It doesn't come with anything negative that someone might have if they don't want to have soy or anything negative around a nut or seed base option which could have higher fat and also, you know potential allergens. Um, but you know for myself I'd say at the house here or either making Milk, or buying oat milk in most of the time. That's what my what my wife likes in her coffee for instance compared to other sorts of plant-based milks. So we've, you know been pretty satisfied with that other things like hemp milk, you know can have some bitterness or some different flavors. So if that's something that you like you might just kind of think about what they write application for that product might be over others, but with so many options on the market now really comes down to kind of your personal preference. If you are looking for something for nutrition, it becomes a little bit more challenging because then you're really in the realm of what are those plant-based milks they're going to have protein and there's just not as many that kind of Stack up to a callus based milk or animal-based milk in that area soy being kind of the primary one that might have a chance at that protein, you know that kind of macronutrient profile with protein in fat. Otherwise, it's really just sort of something resembling milk that might not have the mouth feel or even some of those functional applications within how it works with food. So hope that helps you Jamie. I think it just requires maybe a little bit of experimentation on your part.