It has been clearly stated in Rig Veda that “COW’S MILK IS AMRITA” and it prevents us
from various diseases. Nevertheless looking at the wider perspective, we get to realise that
in our march to give nourishment to our own children, we tend to wean of the little calves
from their mother’s milk.
With an intent to undo the same and sensitize the citizens of the country on the same, write
a blog thereby elucidating the relevance of not weaning off the calves of their mother’s milk
and replacing cow’s milk with better options namely ALMOND MILK, SOYAMILK etc
Answers
Dairy milk comes from mammals, such as cows, goats, sheep, and camels. It contains a variety of nutrients may provide several health benefits. Alternatives to milk are also available.
Many people have stopped using animal-derived milk for a variety of reasons. Some people are unable to drink dairy milk due to allergies or lactose intolerance, while others follow a vegan diet and have an ethical issue with the consumption of animal products.
As a result, a range of non-standard dairy milk and non-dairy milk substitutes are now available.
Each has a different nutritional profile, flavor, color, and texture. Non-dairy products come from plant sources, such as nuts, seeds, and grains.
In this article, we look at the available options and their nutritional content.
Options
Several milk alternatives are available for people who do not wish to consume dairy milk.
Soy milk
Milk alternatives vary in nutritional profile, flavor, color, and texture.
One 8-ounce Trusted Source (or 240-gram) cup of low-fat (2 percent) dairy milk contains:
Soy milk is a popular alternative to dairy milk. Historians can trace the use of soy milk back to 1365 in China. Many cultures have used soy milk as a diet staple for centuries.
Today, manufacturers produce soy milk from soybean extract in a process that is similar to the ancient techniques. The milk is available in sweetened, unsweetened, and flavored varieties, such as chocolate and vanilla. There are also options for low fat or full fat varieties.
Producers of soy milk often fortify it with calcium, vitamins A and D, and riboflavin in the same way as manufacturers of dairy milk do. It also contains a similar amount of protein as dairy milk per serving, making it the most similar alternative to cow’s milk in terms of its nutritional profile.