There is some debate whether milk is the ‘best’ source of calcium. It is defiantly a major source for many people. However, milk is actually only one of many sources of calcium—dark leafy green vegetables and some types of legumes are among the other sources—and there are some important reasons why milk may not be the best source for everyone. Many people have some degree of lactose intolerance. For example, 90 percent of Asians, 70 percent of blacks and Native Americans, and 50 percent of Hispanics are lactose intolerant, compared to only about 15 percent of people of Northern European descent.
Also, dairy products such as milk are high in saturated fats, and a high saturated fat intake is a risk factor for heart disease. Low-fat options in many diary foods are available though.
When it comes to amount of calcium by serving though, diary products reign supreme. For example, you would need to eat three cups of cooked broccoli or six cups of cooked kale to get the same amount of calcium in one eight-ounce glass of milk.
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