So my girl recently bought a large thing of soy milk. The macros on it weren't bad at all... 8oz I believe was 5g carbs (only a few from sugar) and like 8g of protein. Can't remember how much fat, but it was fairly small too. I mixed 4oz of this into a protein shake and it gave it that "milkiness" that you get from mixing up a shake with milk (which I sorely miss).

This stuff seems good because 1) the macros are good, and 2) I'm lactose intolerant... but man, it's soy. Honestly, I can get by without it, but is there anything else I could throw into a shake to duplicate that milky goodness?

You should try Vanilla soy milk(assuming you have regular). It makes your shakes taste awesome, and it only has 3-4 more carbs per serving, but tastes very good.

I think that you can get almond milk by the same company that makes Soy Dream. I dont know the macro info off the top of my head, but it might work out better than soy.

Dude, soy is not the devil - just use in moderation, or mix it up with a nice clean rice milk.

Does yogurt bother you? Could try that, or cycle two or three of these options to keep the dairy and soy consumption less frequent.

Guar gum may also be worth considering.

Yeah, I know it isn't the devil. Consumption would be moderate. I've used xanthum gum before, adds some nice thickness but doesn't give it that "milky" quality. Rice milk might work, but isn't that high in carbs? I need something that is as low cal as possible.

Kimbo

the bad things are teh soy flavones. edit:concentrated soy products have lots of those (tofu). you can drink soy milk, just not gallons of it.

I'd suggest adding a whole egg or two (whites if your concerned about speedy delivery) to add some texture.

Some soy milks compare consistancy wise quite close to skim... i wonder which brand your using if it's really this noticable.

Tofu is not fermented. Miso and tempeh are fermented.

IMO the bad thing about soy it's poor digestibility, and the goitregenic activity of phytic acid (which it's very high in). Tempeh and miso (fermented soy) are easier to digest, and have less phytic acid. Soy milk and unfermented soy products tend to have more.

Either way, if you're using a little, it shouldn't be a problem.

interesting angle, the digestion one. I thought fermentation meant in this case concentration, my bad.

I've edited my post: do not eat any concentrated soy that contains flavones (anything that is not soy protein isolates)