Opinion: Yes, you can call soy and almond milk ‘milk’

To the editor: The word “milk” has been used for liquids that resemble dairy milk, but the operative word is “resemble.” The liquid that is extracted from these food products resemble a milky substance in color or consistency. It is for this reason these plant-based products are prefixed with a food source. (“Is soy milk really ‘milk’?” Opinion, Jan. 4)

The word “milk” might have a long history, but not compared to the human consumption of dairy milk that goes as far back as the Neolithic era.

If the dairy industry, which wants the government to crack down on producers of plant-based “milk,” is basing its argument entirely on etymology, it would have a robust position. But etymology can never settle arguments on usage, and seldom does it have any influence on a legislative body.

Giuseppe Mirelli, Los Angeles

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To the editor: “Milk” implies a significant protein and calcium content (most soy milk products also have vitamin D added). I would consider soy milk “milk,” but not almond or rice milk, which is primarily carbohydrate without significant protein, calcium or vitamin D.

Emily Byrd is a communication manager for the Good Food Institute, but she seems to lack nutrition understanding. It is not a 1st Amendment issue, but one of self-education and proper labeling.

Jerome P. Helman, MD, Venice

The writer is a gastroenterologist focusing on nutrition.

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To the editor: I’m very aware that soy milk isn’t dairy milk. I’ve been lactose intolerant my whole life; my aunt once told me I had been the only toddler she’d ever known who refused to eat whipped cream.

I welcome the new plant-based milks; they give me options I never had before.

Kathleen Resch, Temple City

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