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Is Milk Bad for You?

Foods like coffee creamers, heavy whipping creams, condensed milk, Cool Whip, and processed cheese have become staples in our households. According to the philosophy of Naturopathic Medicine, the food we consume should be in its natural form, as created by Mother Nature. When we deviate from nature and start consuming processed foods, this exposes us to preservatives, dyes, and many more chemicals. For example, cellulose, made from wood pulp, is added to shredded cheese to prevent it from clumping together.

People with medical conditions like dermatitis, eczema, and lactose intolerance should completely avoid processed foods.


To gain a better understanding, I have categorized milk from least to best suitability for human consumption:



  • First, non-organic milk loaded with antibiotics and growth hormones is extremely hazardous for human consumption.

  • Next in the hierarchy is organic milk. In this variety, pasteurized milk is better than ultra-pasteurized milk.

  • Then comes non-homogenized grass fed milk. This comes from cows that live in natural environments (humane conditions) with sunshine and grass to graze on, giving us vitamin D rich milk with a high concentration of omega-3 fatty acids.

  • Finally, the best milk suitable for human consumption is raw milk – real milk. It is legally sold in a few states across the United States. This milk is neither homogenized nor pasteurized. It is in its purest form, closest to nature.

The best milk suitable for human consumption is raw milk – real milk.

Moving on, let’s see the difference between A1 and A2 milk. The βCM7 in A2 milk is strongly bonded by the amino acid proline. This protein is not leaked into the A2 herd animal’s digestive system, urine, or blood. Hence, when we drink A2 milk, the βCM7 in it doesn’t cause any undesirable effects in us.

The βCM7 in A1 milk is weakly bonded by the amino acid histidine. This protein, βCM7, is leaked into the herd animal’s digestive system, urine, and blood. When we consume A1 milk, it may lead to detrimental effects such as causing a rise in insulin-like growth factors; these factors may have cancer causing properties.

We are not sure whether this ill-effect manifests in everyone who drinks A1 milk or only those who have compromised immunity and specific medical conditions such as celiac disease and leaky gut syndrome. Additionally, let’s discuss milk from the Ayurvedic perspective. The best time to drink milk is at night, specifically 30 to 40 minutes before bedtime. Milk should always be consumed at a warm temperature after boiling it. If you have gas, bloating, or any other signs of indigestion, milk should be consumed with spices such as dry ginger, black pepper, and turmeric. People facing stress, anxiety, sleeplessness, dementia, and Alzheimer’s disease should include milk in their diet.

Milk acts as an immune rejuvenator, enhances one’s strength, improves memory and cognition, reduces inflammation, and optimizes the digestive fire.


Milk is the elixir of life (Amrit)

Panchamrit’s main ingredient is milk, yogurt, ghee (byproducts of milk), honey, and sugar. Ayurveda uses this panchamrit combination as a means of both food and medicine.

This is given to pregnant women, lactating mothers, mothers with growing children, and perimenopausal women. It increases metabolism, removes toxins, increases bone density, improves eyesight, gives a glowing complexion, and leaves one with long, dark, shiny hair.

Milk with these quintessential properties has always been part of our diet.

According to Hindu dharma, koo dhanam is of much significance. We worship the cow as kamadhenu. In every house warming, an important ritual is bringing the cow inside the house.

During the Thaipoosam festival, devotees perform milk abisekha to Lord Muruga and the milk is distributed as prasadha to everyone (sacred food).

The ultimate take home message is that milk as such is not a bad food. The processed food disguised in the name of milk is the culprit.


It is each one of our responsibilities to leave clean, healthy foods for generations to follow. Therefore, we should take initiative to encourage and support local dairy farms.


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