When plant-based milk is processed using Ultra High Temperature (UHT), its nutritional value may be compromised.
For those who are lactose intolerant or allergic, plant-based milk is frequently suggested as a healthy substitute.
Plant-Based Milk or Cow-Based Milk: Which is Healthier?
According to a study headed by Professor Marianne Nissen Lund of the University of Copenhagen, plant-based milk might not be as nutritious as cow’s milk.
As per the professor, “We definitely need to consume more plant-based foods. But if you’re looking for proper nutrition and believe that plant-based drinks can replace cow’s milk, you’d be mistaken.”
After comparing ten plant-based beverages to cow’s milk, the study came to the conclusion that the two types of milk are not nutritionally equivalent.
Professor Lund stressed that although eating more plant-based foods is beneficial, it is a myth to rely solely on plant-based beverages to replace cow’s milk as a source of nutrition.
Unlike cow’s milk, which is naturally ready to drink, plant-based milk is processed extensively.
To increase the shelf life of plant-based milk, UHT treatment entails heating it to extremely high temperatures.
The Maillard reaction, which is brought on by this treatment, lowers the amount of protein and amino acids in plant-based milk.
Plant-Based Milk Substitutes Contain Lesser Protein Than Cow’s Milk
Researchers found that most plant-based milk substitutes only contain 0.4 to 1.1 grams of protein per liter, while cow’s milk has 3.4 grams.
In comparison to cow’s milk, plant-based milk also had a higher sugar content.
Plant-based milk was found to contain traces of acrylamide, a substance frequently found in fried foods and associated with possible health risks.
According to Professor Lund, Plant-based beverages can be a part of a balanced diet, but suggested getting vital nutrients from other foods.
As per the professor, “If you eat healthy to begin with, you can definitely include plant-based drinks in your diet – just make sure that you’re getting your nutrients from other foods.”
