Do you know which milk is the healthiest for you?

Although on should be careful when and how much milk drunk, milk is a very tasty and healthy food, which is also a part of a varied nutrition. Except cow milk, today, on the market there are various other types of milk, beneficial for the lactose intolerant people and those prone to allergies.
For almost everyone: Milk of animal origin
Milk and milk products provide us with a large amount of nutrients such as protein and easily digestible fat, sugar, minerals, lipids and vitamins A and D.
Sheep's milk is richer in protein than cow's milk. Goat's milk is very similar in composition to cow, but more rapidly digested and absorbed in the body while not containing folinic acid. Only mare milk contains vitamin C, and is even used for medicinal purposes.
The alternative rich in protein: soy milk
Soy milk is an excellent way of consuming soy beans. It is easy to digest, rich in proteins, carbohydrates and quality fats without cholesterol. This is the perfect food for the entire population, especially for people who are lactose intolerant and have problems with the digestion.
For those prone to allergies: Rice milk
Rice is the food, which is proven to causes allergies the rarest, and for thousands of years, the main food of many nations. Rice milk is a rich source of easily digestible complex carbohydrates, contains no saturated fat or cholesterol.
For those with high cholesterol levels. Oat milk
The routine use of oat milk in the diet decreases the level of fat and cholesterol, which in addition to its exceptional flavor, can be an additional argument for its usage.
Oat milk is thicker than rice and soy milk, can be found with no extras and easily added in sweet or savory dishes: lets just mention cereal coffee, pancakes or thick soups.
For those on a diet: Almond milk
This type of milk can not be found on store shelves, but so can easily prepare at home. Slightly sweet and with a distinctive flavor of nuts, this drink is rich in calcium and vitamin D, but  sadly poor in proteins.
Recipe:
- Half a cup of regular almonds (unroasted, unsalted)
- 2 cups water (more if necessary)
- Salt, honey, vanilla extract if desired
Peeled the almonds and put in a grinder (blender), add a cup of water and grind for approximately 5 minutes at high speed until a thick mixture is formed. Pour the remaining cup of water into the mixture, and if desired, add more water and strain. Dry the rest of the almonds so that they can be used for cakes.
Too add additional taste, cool the milk before usage. You can spice it up with a few grains of salt, honey or vanilla extract.
Almond milk can stay in the refrigerator even for a feew days.