There was a time when buying milk was as simple as opening the front door. But now a days you don’t see many milkmen around anymore. Instead, you might find a number of different types of milk at the supermarket, and not all of them come from cows. All types of cow’s milk are important sources of vitamins A, C, D, and calcium, but what about the fat and cholesterol? And what about other types of milk like soy, rice, coconut, or almond milk?
Milk is a mainstay in many diets around the world. It comes in a variety of forms: raw, pasteurized and powdered. Numerous milk-based products are also available, including cheese, yogurt and ice cream, as well as numerous other packaged goods, which are derived from some form of milk. Each milk form carries advantages and disadvantages.
Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.
Whole milk from cows contains plenty of vitamins and calcium but also 8 grams of saturated fat per serving and 156 calories.Whole milk is great for kids up to 2 years old, but for adults, 300 mg of cholesterol is the daily limit — so if you get most of your daily calcium from milk, whole milk is not a wise choice.
Skim is another type which is healthier, with no saturated fat you can get all the calcium from that.One more option can be soy milk. Soy milk is the beverage created when soybeans are soaked, ground, and strained. Since soy comes from a plant, there are no saturated fats and no cholesterol. Even better, soya milk may actually lower cholesterol.Where as Pasteurized and powdered milk have lower levels of nutrients compared with raw milk. Pasteurization destroys all microbes in milk, including lactic acid bacilli, which are beneficial to health, enhancing the gastrointestinal and immune systems. Furthermore, the heating in pasteurization destroys the enzymes in milk, which otherwise help the body assimilate nutrients, especially calcium. Often, some synthetic vitamins are added back to pasteurized milk, however, without milk’s natural enzymes, they are difficult to digest.Powdered milk has the same nutrient deficiencies if its source is pasteurized. Additionally, powdered milk contains damaged cholesterol, which promotes injury to blood vessels.
So now the choice is yours…