WHOLE MILK
Summary
Whole milk is a minimally processed product with a short ingredient list, consisting mainly of milk, lactase enzyme, and vitamin D3. The addition of lactase enzyme enhances digestibility for lactose-intolerant individuals without altering the nutritional profile. Its high-quality protein and essential nutrients, combined with minimal processing, contribute to its high rating.
At a glance
Key ingredients 3
MilkGood
Milk is a natural source of high-quality protein and essential nutrients like calcium and vitamin B12. It is minimally processed, retaining its nutritional integrity. Grass-fed or organic milk may offer additional health benefits due to higher omega-3 fatty acid content.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins, which can cause digestive discomfort or allergic reactions.
Benefits
Rich in calcium and vitamin D, which are crucial for bone health. Provides high-quality protein that supports muscle maintenance and growth.
Lactase enzymeGood
Lactase enzyme is added to milk to help break down lactose, making it more digestible for lactose-intolerant individuals. It is derived from natural sources and does not alter the nutritional profile of milk. This addition allows more people to enjoy the benefits of milk without discomfort.
Benefits
Facilitates the digestion of lactose, allowing lactose-intolerant individuals to consume milk without adverse effects.
Vitamin D3Neutral
Vitamin D3 is added to milk to enhance its nutritional value, supporting bone health and immune function. It is typically derived from animal sources like lanolin or fish oil. While beneficial, it is important to ensure the source is high-quality and sustainably sourced.
Benefits
Supports calcium absorption and bone health, and may enhance immune function.
Processing
Unprocessed or Minimally Processed Foods
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