Why regular milk is better than soy milk

In recent times, a lot of hype has been created around soy milk, which is made from the seeds of soybean plant. Soy milk is being marketed as an alternative to regular milk and milk products such as best full cream milk, organic curd, cow milk products, etc. Due to extensive marketing of such products, many people are giving up regular milk and opting for soy milk. However, this may not be the best decision since several recent studies indicate that soy milk has many health issues. Let’s take a look at some of the health concernsassociated with soy milk.

Calcium – The calcium in soy milk is not natural and is a synthetic compound. As compared to this, the calcium in the best full cream milk, organic curd, and cow milk products is 100% natural. Furthermore, research studies also reveal that the body needs Vitamin K2 for proper absorption of calcium. This vitamin is naturally found in regular milk derived from cows and buffalos. So, even when soy milk may claim to have the same level of calcium, its fails the test when it comes to absorption of the type of calcium present.

Vitamin D and Vitamin A– Research studies have found that the type of vitamin D suitable for humans is Vitamin D3, which is present in food sources such as the best full cream milk, organic curd, and cow milk products. In comparison, soy milk has the factory-produced Vitamin D2, which is very difficult to absorb by the human body and may even be harmful, as research studies indicate. Furthermore, Vitamin D requires healthy, natural fats to get absorbed in the body. Such healthy fats are abundantly present in cow and buffalo milk whereas the same may not be true about soy milk.The Vitamin A in soy milk is also a factory-produced, synthetic compound, which does not have the required co-factors for proper absorption in the body. In comparison, milk from cows and buffalos has natural Vitamin A, which is readily absorbed by the body.

Phytic Acid – Soy milk contains Phytic Acid, which has shown to limit the absorption of minerals such as calcium, magnesium and zinc. As per research studies, Phytic Acid also inhibits certain enzymes such as pepsin, which is required to break down proteins in the stomach; amylase, required for converting starch into sugar; and trypsin, required for digestion of protein in the small intestine.

In comparison, the best full cream milk, organic curd, and cow milk products are completely free from such harmful substances.

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