HAPPY FRIDAY! Did You Know? Fridays is back this week on the blog! Although I do this post every Friday, the first Friday of the month is the Did You Know? Friday Linkup I’m hosting with mah ladies Amanda from Semi Health Nut and Emily from Sinful Nutrition! If you have recently posted about a nutrition topic you think is interesting, link it up at the bottom!
So this Friday, we’re talkin’ bout the drink above all drinks…
MILK! Let’s get started, shall we?
First of all, how bout some basics. Here is the breakdown for the key nutrients:
All of the nutrient information was from the USDA nutrient database.
Cow’s Milk. The most common type of milk consumed in America. Obviously, it comes from cows. Cows are ruminants, which means they can digest cellulose, a type of fiber in grass. Cows are often treated with growth hormones that increase milk yield and are often given antibiotics to treat disease. The transfer of these into the actual milk itself is becoming a very hot topic, and in my opinion more research is needed to determine if the effects are detrimental. Cows milk is irradiated, which is a process that reduces or eliminates bacteria, parasites, etc., that can cause foodborne illnesses. Cows milk contains lactose, which is a sugar that not everyone can digest easily. Those who are lactose intolerant often experience really unpleasant digestive symptoms, such as bowels.
Organic Cow’s Milk. Similar to conventional cow’s milk. According to the USDA Organic standards, organic milk must come from cows that are not given hormone supplements and organic dairy farms must use organic pesticides and fertilizer. Because milk (even from cows fed organic products and are supplement growth hormone free) naturally has hormones, organic milk isn’t completely hormone free. Organic milk is irradiated the same way as conventional cows milk. It’s important to note that cow’s at organic dairy farms are also treated with antibiotics if disease arises in a cow, they are just taken out of production as well.
Soy Milk. Soy milk is made from soybeans or soy flour and water (with some cooking that makes it a “milk” consistency). It has been popular in Asian culture for quite some time. While it contains similar amounts of protein to cow’s milk. Soy milk is a common alternative for cows milk for those who are lactose intolerant, because it doesn’t contain lactose. Research has shown that soy products mimic estrogenic compounds (hormones that impact fertility) and could be harmful. Once again, I think more research is needed to clearly determine a causal relationship, but it’s something to think about. I would definitely consume soy in moderation.
Almond Milk. Almond milk is made from ground almonds and water. It is often flavored. Again, it is often a replacement for those who are lactose intolerant. It does not have near the amount of protein that cows milk and soy milk has, but is a great source of calcium. Almond milk has more vitamins than soy milk. A cool thing about almond milk is that it is easy to make at home. Mass produced almond milk can contain carrageenan which is used as a thickner, but has been linked by researchers to some gastrointestinal problems.
In the end, there are pros and cons to each. I tried to be a good nutrition professional and remain neutral by just giving you the facts. :) If you want more on my opinions about what I think you should be drinking, email me morethanjustdessert [at] gmail [dot] com.
And there we have it! Let’s talk about the linkup:
Connect with the lovely hostesses:
Amanda at Diary of a Semi-Health Nut
Emily at More Than Just Dessert
Emily at Sinful Nutrition
1. Link back to one of our blogs.
2. Link up as many posts you wish with the theme of nutrition facts/knowledge/tips/information.
3. Visit at least one of the other links.
4. No product promotion or giveaway link-ups.
5. Remember to cite your sources!