There’s oat, soy, and almond milk, for example, but cow’s milk is still the default in most places. “We’re ending the 50-year war on natural, saturated fat,” Food and Drug Administration Commissioner Martin A. Makary, MD, MPH, said in a statement. Lower-calorie, lower-fat plant-based milks, like fortified soy, may be a better option for many people. “It also provides all nine essential amino acids in amounts similar to animal protein.”Other fortified plant-based milks, such as oat or almond blended with pea protein, can also be heart-healthy choices. Peruvemba adds: “Plant-based milks can provide both satisfaction and nutrition without the heavy calorie or saturated fat load of whole milk.”