I can't imagine soy milk in coffee. Apparently one famous expresso chain makes lattes with it. Yuck.

You definitely have to read the labels. Unsweetened, of course is the best choice, but there is one flavoured type in cartons that is relatively low carb. Compare. I am also told that you have to be sure that the label says that is is not made with genetically altered soybeans. What next?

I generally use soy milk in recipes I make, never straight to drink. It's not that noticeable in shakes and baking. Or maybe we are just used to it.

BTW I can't imagine having to live with the smell of bread baking all the time. That would be my downfall.