Why pasteurised cow's milk still outshines plant-based alternatives
Pasteurised cow’s milk remains the top choice among plant-based alternatives, according to nutritionists. A single glass delivers a powerful mix of nutrients that support bones, muscles and overall health. Experts highlight its role in meeting key dietary needs at every stage of life. One 240 ml serving of pasteurised cow’s milk packs 8 grams of high-quality protein along with 13 essential vitamins and minerals. This includes iodine, which covers around 60% of daily requirements—a critical nutrient for thyroid function and fetal development.
The drink is also a rich source of calcium, phosphorus and vitamin D, all of which help maintain strong bones and teeth. Regular dairy intake has been linked to lower risks of bone loss, osteoporosis and osteopenia, particularly in older adults. Its protein content further aids muscle preservation and recovery after exercise. Beyond bone and muscle benefits, milk contains potassium, calcium and magnesium—minerals that support heart health. Some studies suggest its calcium may even influence fat breakdown, reducing absorption and promoting longer-lasting fullness. Moderate consumption of whole milk has also been associated with lower body weight and reduced BMI in adults.
Nutritionists continue to recommend pasteurised cow’s milk for its dense nutritional profile. Its combination of protein, vitamins and minerals addresses multiple health needs, from thyroid function to cardiovascular support. For those without dietary restrictions, it remains a straightforward way to boost daily nutrient intake.
