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In my new cookbook, (a gift) "The Whole Foods Market Cookbook", © 2002 (page 16) it says:

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"Although soy milk and rice milk may be used in cooking, oat milk is preferable since it won't break down when exposed to heat. Oat milk is especially creamy in soups and sauces, where it has a tendency to reduce and thicken."

This is the first I've heard this. Should we be working more with oat milk????

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