Properties of milk and alternatives
Increasingly, people who change cow's milk by others such as soy beverage or almonds, justifying it with milk to feel them wrong or that it is rather aimed at the lamb and not human. As well, not is should belittle the nutritive value of milk, since it is a complete as macro nutrients (proteins, fats and carbohydrates) food, as well as rich in minerals such as calcium, magnesium, potassium and phosphorus among others.
Benefits in the body
The benefit of milk more known by the population is its contribution to calcium. He is known that calcium is one of the most important minerals for a proper development of bones, therefore having a good bone structure will help reduce the risk of osteoporosis in the adult stage (especially in menopausal women). In addition, calciums a substance present in multiple processes in our body, therefore, their levels should be adequate.
Bio-availability of calcium
The calcium in milk is more bio-available than what is found in foods of plant origin,such as hazelnuts, Sesame or spinach. To eat the same calcium present in a glass of milk (~ 300 mg in 1 glass of semi-skimmed UHT milk) you should eat a dish of boiled spinach (~ 280 mg in 1 bowl of spinach), what you might assume. But in the case of hazelnuts, would correspond to some 8 handfuls hand closed (~ 40 mg in 1 hand closed handful), which would be more complicated.
This does not mean that alternatives to milk are not at the height, but milk has properties beneficial to the body and it is interesting to take advantage of them. Moreover, vegetable drinks may be recommended in people who need to reduce consumption of saturated animal fats and used by vegan people.