Being lactose intolerant, I am always looking for the best and healthiest plant-based milk (PBD). A study conducted by Bonke et al. discovered that oat milk, my favorite non-dairy milk, actually has a very weak amino acid composition, which is most likely due to high pH affecting the proteins. However, the researchers found that combining legumes, such as peas, with the oats, the amino acid composition improved in comparison to the recommended daily intake (RDI). This oat and pea milk combination resulted in high concentrations of phenylalanine, leucine, and threonine, as well as moderate concentrations of isoleucine, valine, and methionine, and increases in the amounts of histidine and lysine. These increases are much more in line with the WHO’s RDI. Moving forward, I will definitely be looking for ways to implement this research into my diet, as amino acid deficiency can be linked to lowered immunity, digestive issues, lethargy, and other health problems.