Traditional cow's milk undoubtedly contains a variety of vitamins and nutrients.
But, decades after that well-known milk advertisement, milk substitutes manufactured from almonds, soybeans, and other starchy plants or nuts have gained enormous popularity.
These drinks are promoted as a healthier or more environmentally friendly substitute for dairy products.
Candace Pumper, a staff dietician at the Comprehensive Weight Management and Metabolic/Bariatric Surgery Program at the Ohio State Wexner Medical Center in Columbus,
says that milk replacements are created by blending or extracting plant material in water.
The plant elements are then homogenised and heated to extend the final product's physical stability and shelf life.
While plant-based milks might taste just as wonderful as cow's milk, they might not contain the same quantities of minerals like protein, calcium, potassium, vitamin D, and calcium as cow's milk.
In order to help consumers satisfy their nutritional demands, they are frequently fortified with these extra vitamins and minerals.
As registered dietician Lise Gloede of Arlington, Virginia, puts it, "Not all'milks' are made equal. "Nutritional disparities are significant. If you have allergies (or a lactose intolerance),
think about using a plant-based milk (such soy milk), but be aware that your intake of protein and riboflavin will be reduced. These nutrients are crucial.
The calcium content of milk is one factor to consider when choosing the best option for you.
Your heart, muscles, and nerves will all work at their best thanks to calcium, which also helps to maintain strong bones.