Cow’s Milk vs. Plant-Based Milk: Which One is Healthier Know What the Expert Says

In recent years, many people's diets and eating habits have shifted. For a variety of reasons, plant-based alternatives have grown in popularity. Coconut milk, almond milk, and a variety of other substitutes have been used in place of cow milk.

Plant-based milk, according to Pooja, is not a substitute for cow's milk. She went on to say that cow's milk had a lot more nourishment than plant-based milk.

Just because cow's milk is less expensive than plant-based milk doesn't mean it's less nutritious.

Pooja said that plant milk should not be chosen solely because it is more luxurious and pricey.

However, if someone experiences bloating or stomach pain after drinking cow's milk, they should consult a nutritionist to determine which plant milk they should consume.

Pooja Malhotra spoke on the nutritional deficiencies that Indian women face. Protein, calcium, iron, vitamin D, vitamin B12, folic acid, iodine, and magnesium, she noted, were all lacking in many Indian women.

Pooja addressed the topic just days after Dr. Soumya Swaminathan, the World Health Organization's head scientist, raised the issue of malnutrition in India.

Pooja Malhotra spoke on the importance of vitamin B12 and its sources a few days ago. This vitamin can be found in a variety of non-vegetarian foods.

Dairy products, mushrooms, sprouts, idli, dosa, fermented foods like yogurt, kimchi, pickles, sauerkraut, and even nutritional yeast were among the vegetarian sources of the same, according to Pooja.

Oat milk isn't the same as almond milk, which isn't the same as cashew milk, which isn't the same as soy and rice and pea milk... you get the idea.

Furthermore, formulas differ from one brand to the next, and even within the same company and its products: To create a certain texture and taste, each product uses its blend of thickeners, emulsifiers, and/or sweeteners.

Cow's milk's behavior is well-documented and predictable, whether you're boiling it in a béchamel sauce or adding cultures to produce yogurt, so you can focus on all the other moving pieces that go into a recipe.

Despite numerous attempts, milk's unique balance of fats, protein, sugars, and minerals appears to be hard to duplicate. Nothing comes close to it.