Let’s talk milk—Did you know that milk hydrates better than water? Well, it is true. From potassium to calcium, dairy milk is a natural choice when it comes to rehydration. The Dairy Alliance, a leader in bringing awareness about the nutritional benefits of milk, is connecting with consumers for National Dairy Month to educate them on the importance of milk’s superpowers in hydration and recovery.
“Dairy milk is one of the most nutrient-dense and deliciously creamy ways to refuel after intense activity,” said Geri Berdak, Chief Executive Officer of The Dairy Alliance. “It is America’s number one source of calcium and potassium and contains high-quality protein which is key to muscle recovery.”
Milk has refueled people for centuries and is the most naturally hydrating real, simple beverage compared to today’s sports drinks and non-dairy beverages that contain a long list of artificial ingredients. Milk provides 13 essential nutrients that hydrate and replenish the body, while also supporting immune health and strong bones.
Milk’s high-quality protein and taste can’t be matched by many plant-based alternatives. “One glass of milk contains 8 grams of complete, high-quality protein that helps build and maintain lean muscle,” said Laura Buxenbaum, MPH, RD, LDN, Senior Director, Health & Wellness at The Dairy Alliance. Research shows water and other beverages restore hydration, milk is found to be more effective by maintaining normal hydration status after exercise, due to its electrolyte content paired with carbohydrates and high-quality protein.
For more information about the nutritional benefits of milk, dairy recipe ideas, and more, visit www.thedairyalliance.com.
Easy Oat Prune Muffins
Even if you’re not a fan of prunes, you’ll love these quick and hearty muffins! The recipe is from the folks at the Dairy Alliance. Not only are prunes a good source of fiber, promoting healthy digestion, but they also provide antioxidants that may help decrease inflammation. Each muffin is under 200 calories and provides 5 grams of protein. Enjoy with a glass of milk for extra protein and bone-building goodness.
- 2 cups old-fashioned rolled oats
- 1⁄4 cup ground flax meal
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 3⁄4 cup milk
- 1⁄2 cup plain Greek yogurt
- 1 large egg
- 1⁄4 cup maple syrup
- 1 tablespoon vanilla
- 4 tablespoons unsalted butter, melted
- 1 cup (6–7-ounce pkg) chopped prunes
Pre-heat oven to 350 degrees.
In medium mixing bowl, combine dry ingredients and set aside. In a separate bowl, mix milk, yogurt, egg, syrup, and vanilla until well combined. Gradually whisk in melted butter.
Stir wet ingredients into dry until well combined. Gently fold in chopped prunes.
Grease muffin pan or use liners. Scoop the batter into prepared muffin cups, filling completely. Bake at 350 degrees for 12-15 minutes. Remove from the tin and place on a cooling rack to avoid steaming the bottoms of the muffins.