Milk and dairy are excellent sources of calcium, some vitamins, and proteins.
These nutrients are also usually present in milk (some through fortification): Biotin, Iodine, Magnesium, Pantothenic acid, Potassium, Riboflavin, Selenium, Thiamine, Vitamin A, Vitamin B12, Vitamin D, Vitamin K.
The amount of calcium from milk that is absorbed by the human body is disputed. Calcium from dairy products has a greater bioavailability than calcium from certain vegetables, such as spinach, that contain high levels of calcium-chelating agents, but a similar or lesser bioavailability than calcium from low-oxalate vegetables such as kale, broccoli, or other vegetables in the Brassica genus.
If you choose to not include milk in your diet, you must find alternative source of calcium, and the best choices are small bony fish, like sardines (eaten with bones!!!), and low-oxalate vegetables like kale, broccoli, or other vegetables in the Brassica genus.
For most people milk and dairy remain single most important source of calcium.
Antibiotics and hormones are a concern for some people, but this problem is usually exaggerated.
The real problem is saturated fat. Some dairy products, especially fatty cheeses, cream, butter and whole, unskimmed milk have a lot of saturated fat.
Skimmed milk and young cheeses are usually lean, and fat is not a concern.
Milk is one of the rare foods that has A VERY BALANCED nutritional profile, a very complete and nutritious food, with a good ratio of proteins, fats and carbohydrates and with a lot of vitamins and minerals.
Some studies, unfortunately, link milk consumption with prostate cancer, slightly increased risk of Parkinson’s disease, and autism. Studies about autism generally have a lot of flaws and are refuted.
Some studies also link it with Chron’s disease and problems with digestion.
It’s important to note that milk does not have the same effect on everybody. Some people are lactose intolerant or must avoid it for some other reason. Some other people tolerate it perfectly with no problems at all.
However, for everyone a good advice would be to limit the amount of milk and dairy products consumed, especially butter, cream and fatty cheeses.
If you like milk and tolerate it well, you can drink it sometimes, for example one 200 ml glass a day.
If you don’t tolerate it well, you should exclude it from your diet.
If you consume milk only when it’s added in some quantities to other foods, then you are generally safe and there’s no much need for concern.