3 Myths About Dairy - Training HAUS

3 Myths About Dairy

Since June is National Dairy Month, what better way to celebrate than by providing some truths about dairy, with some myth busting in the process!?

Dairy contains essential nutrients for the body and is one of five essential food groups according to the United States Department of Agriculture. Dairy provides essential nutrients for the body including protein, carbohydrates, healthy fats, and 9 essential nutrients, including vitamins A & D. Milk is fortified with vitamin D to aid in the absorption of calcium, which is naturally found in milk.

Below are some myths you might find about dairy products:

1. Myth: Organic milk is better for me.

Truth: There is no difference nutritionally between organic and conventional milk (1). The nutrition content of conventional milk is similar to that of organic milk. Both contain the same nutrients that we need to fuel the body and both support the dairy industry. So, it is up to you to determine which product you would like to buy!

2. Myth: Dairy causes inflammation.

Truth: Enjoying dairy foods can be a part of a healthy, nutrient-rich diet that is not associated with inflammation. Research has shown that consuming dairy products can be associated with anti-inflammatory properties in humans. (2) Unless you have a dairy allergy, don’t be afraid to incorporate dairy into your diet!

3. Myth: As an athlete, I shouldn’t eat dairy.

Truth:  Dairy is a great source of fuel for an athlete! Chocolate milk is considered the gold standard for a post-workout snack because the high-quality protein is great for muscle recovery, the carbohydrates replenish energy stores, and electrolytes replace what was lost in sweat. Dairy sometimes gets a bad rap, and it is important to know the truth! Meet with your sports dietitian at Training HAUS to discuss any questions you have about dairy and how to use it as an effective tool in your diet as an athlete.

– Rachel Stark, MS | Sports Dietitian


  1. Alan D Dangour, Sakhi K Dodhia, Arabella Hayter, Elizabeth Allen, Karen Lock, Ricardo Uauy, Nutritional quality of organic foods: a systematic review, The American Journal of Clinical Nutrition, Volume 90, Issue 3, September 2009, Pages 680–685, https://doi.org/10.3945/ajcn.2009.28041
  1. Bordoni, A., Danesi, F., Dardevet, D., Dupont, D., Fernandez, A.S., Gille, D., Nunes Dos Santos, C., Pinto, P., Re, R., Rémond, D., Shahar, D.R., Vergères, G., 2017. Dairy products and inflammation: A review of the clinical evidence. Critical Reviews in Food Science and Nutrition.. doi:10.1080/10408398.2014.967385

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