Cow, goat, or plant milk: How to choose best breakfast drink

Choosing a breakfast milk is no longer straightforward: store shelves hold dozens of plant‑based and animal‑based alternatives. Each choice affects digestion and energy levels, but no single option suits everyone. Understanding how the body responds to different compositions — and what actually ends up in the glass — is essential. Animal milks: cow versus goat Traditional cow’s milk remains the leader in protein, calcium and potassium. Its vitamins survive thermal processing; pasteurization makes it safe while preserving nutritional value for most people. For those with lactose intolerance, however, cow’s milk can challenge the gut. “Lactose‑free milk is not some chemical concoction — it is regular cow’s milk with the enzyme lactase added to break down the sugar. Nutritionally it is identical to the standard product,” explained general practitioner Elena Morozova in an interview with Pravda.Ru.