Choosing the Right Milk
Milk is an essential part of our diet. Nutritionists also emphasize on including a glass of milk in our daily diet (barring cases of lactose intolerance). But we often wonder which the right milk is? Today, we find a large variety of milk in our neighborhood supermarkets. That makes a choice difficult. There is cow’s milk or goat’s milk, and then there are options such as soy milk or milk made from nuts. But, are these options worthy to be included in our regular diet? That’s the big question.
Well, we will and have always vouched for dairy milk against plant based soy milk or nuts based almond milk. Unless and until you suffer any allergies or you are suffering from lactose intolerance, you must always go for dairy milk. Within Dairy Milk, Cow’s milk is seen as best for health. But that does not resolve the question. That only leads us to more questions. In this blog, we talk about some critical factors in the context of choosing the right milk.
A1 vs. A2 Milk
We know that most of you will be surprised to know that there are A1 and A2 milk variants. Despite containing all the major nutrients, milk for its protein content. The largest group of proteins in milk is Casein that makes 80% of the total protein. Casein has many types. Among which, beta-casein is the 2nd most common. The type of beta-casein is what differentiates A1 milk and A2 milk. A few hundred years ago some mutations occurred in cattle in Europe and subsequently spread to other parts of the world. This led to the emergence of A1 Cows and hence the A1 milk. Some of the old native breeds, which did not get affected such as Indian Gir cows fall in A2 category.
Numerous studies have proven the fact that A2 milk is the healthiest choice between the two and should be consumed regularly. A2 milk causes less bloating compared to the other milk variants. A2 milk is easier to digest. On the other hand, consumption of A1 milk can cause Type 1 Diabetes, increase the risk of heart diseases, autism, and has also disrupted the digestive system in some cases investigated by researchers.
We strongly recommend the use of A2 milk over A1 milk.
Pasteurized vs. Unpasteurized Milk
Another major debate is between the industrial milk (pasteurized) and fresh organic milk (produced locally and often unpasteurized). Well, pasteurization of milk is necessary if the milk is to be preserved for a very long time. This is done because it has to be transported to different places. It is done to prolong the shelf life of milk where raw milk is heated at various temperatures based on the requirements for the extended shelf life.