Milk is milk,isn't It?

Abstract Text:

This paper examines the differences in beverages from almonds or soybeans compared to milk from cows.  There are some people that argue plant-based beverages hold the same nutritional aspects as milk and are overall better for the consumer. Through examination of multiple research papers on cow-based milk and plant-based “milk” products, discussion and analysis of potential benefits and limitations of each product is examined. One key point of analysis is that soymilk was shown to reduce cholesterol (Meyer et al., 2004), but in another study showed no effect even with increased isoflavone in samples taken (Onuegbu et al., 2011).  Almond milk seemed to cause hyperoxaluria and genitourinary disorders in children due to richness in oxalate, though showed to be a good option for lactose intolerant individuals (Ellis and Lieb, 2015). Though almond based beverages can be an alternative for lactose intolerant people, NC State University’s Department of Food, Bioprocessing, and Nutrition discovered that the use of Lactobacillus acidophilus bacteria can help make milk acceptable to lactose intolerant individuals (Sanders and Klaenhammer, 2001).  A study also showed that people who consumed cow milk more than once a day had a lower likelihood to have type 2 diabetes (Morcillo et al. 2012).  A key nutrient, protein, was shown to be lacking in almond milk, which has less than 1 gram per cup vs. 2% milk with 8 grams per cup (USDA). Milk is also a better source for essential fatty acids than either soymilk or almond milk (USDA, Nutritiondata.self.com). From the data collected over multiple studies and databases, a conclusion is reached that though plant based “milk” products, such as beverages made from almonds and soybeans, have some nutritional promise, they have a difficult time replacing milk from a cow.

Keywords: milk, milk substitutes, nutrition