Dr. McDougall's Online Discussion Board

I'm looking for clarification/recommendations for the use of rice milk and or soy milk in the program. Are both allowed? Have those who use these products on cereal or in cooking still hadl luck with weight loss?

Windycitychick: If you go to the main website, somewhere there is a list of foods that are allowed, including whether they are considered "rich", and therefor a treat, compared to normal. Here is a link that may help you in the meantime.

http://www.drmcdougall.com/free_4d.html

I use soy milk (Silk) all the time, over cereal (not a lot) and in baking (anything). I like the taste of soy, almond and cashew milk...I do not like rice milk, although rice milk is probably the best for you.

I prefer rice milk, because it has about the same consistency as skim milk. But, sometimes I cheat and get soy lattes every once in awhile Someone on this site also posted a good way to make rice milk at home.. you basically just make rice as you normally would, and then strain the rice out and put the remaining juices in the fridge. Instant rice milk! Much cheaper, too.

Carroll -

I was really enjoying Silk, now you have me worried...darn it!!

In all fairness, thank you for the warning, I do appreciate...got me thinking and reading again.

Here is a link to the Silk website (you got me curious and I do love to solve mysteries).

http://www.silksoymilk.com/FAQ.aspx#AL-20

According to them, these "natural flavours" are vegan and do not contain caffeine, unless it is added in the form of cocoa in chocolate Silk and tea in chai Silk or coffee in cappucino Silk.

VeganMan wrote:I like the taste of soy, almond and cashew milk...I do not like rice milk, although rice milk is probably the best for you.

I, too, am a fan of almond milk - I make my own and it's delicious. I make AMAZING "milkshakes" with my own almond milk and store-bought frozen fruits. I add a little rice bran for texture and drink it down. I think, however, I will need to do that in moderation now, eh?

CN

I switched from Silk Vanilla to Plain, but noticed that they both have evaporated cane juice as the third ingredient. From what I understand evaporated cane juice is just another type of sugar and should be avoided - true?

So are rice milk and soy milk interchangeable when used in recipes?

Carroll wrote:I've been considering getting myself one of those soy milk makers for awhile now, but I don't drink it much since McDougalling (not at all for seven months while I was doing MWL) although my kids still drink it lots. Supposedly they can make all the other milks as well (cashew, almond, rice, oat, etc.).

I've got a soy milk / other milk maker.

I can't remember the brand. It makes soy, rice, almond, etc ... it does a much nicer job than any of my blender attempts. But my children didn't like it as much as store-bought (unless I added a lot of sweetener and cocoa) and it takes a little forethought, you have to soak the rice / beans / nuts for awhile before making it and I am forgetful. And clean up, while not overly difficult, was harder than I hoped (I'm so lazy!!!) So it's been sitting in the cupboard

I should see if I can get in the routine of using it again. Even though I haven't been using it, I still don't think it was a bad purchase. I just need to be more proactive.

Mrs. Mikkasian, I use them interchangeably in recipes.

Kim, I have a Soyquick too and I confess to exactly the same issues that prevent you from using it. Maybe I will get my butt in gear and make some today. I haven't got it to the point that anyone would drink it but myself, but it certainly does work in baking and is more economical.

Hope, you are such a big help! I was panicking a little because I bought some rice milk and then noticed that a lot of the recipes I wanted to try called for soy milk. One of these days I'm going to get more organized. Thank you.

My pleasure.

slugmom and hope101, count me in on the soymilk maker gathering dust in the cabinet. While the process of making the soymilk is easy, the clean-up is quite time-consuming. I got out of the habit of making it myself when I was working overtime last year. Maybe I'll give the rice milk a try again. I think it was a little better with some rolled oats thrown in with the rice to give the milk a little more thickness.