Cow’s milk
is heralded by the modern dairy industry as one of nature’s
most wholesome foods. Classical Ayurvedic texts agree
with this notion, although a major point of difference
exists: the highly prized milk of ancient times is barely
comparable to the substance we call milk today. Similar
to GM crops, U.S. milk production may be likened to
a large-scale science experiment. Cows grow up on
factory farms where they receive regular injections
of growth hormones and antibiotics. Instead of grazing
on grass, they eat legumes, grains, and other foods
that may contain dangerous herbicides and pesticides.
Residues from these drugs and chemicals leech directly
into the cows’ milk. This prompted the European
Economic Community in 1990 to ban the importation
of hormone-treated U.S milk (an embargo that still
holds today). The widespread use of the genetically
engineered hormone rBGH has rekindled this international
debate in recent years. This hormone artificially
increases a cow’s milk production from 10 to
15 percent.
From an Ayurvedic perspective, the pasteurization
and homogenization of cow’s milk renders the
food dull or tamasic. While these processes increase
the safety, shelf life, and aesthetic appeal of commercial
milk, they deplete its vitality. Important enzymes
and beneficial bacteria are destroyed in the pasteurization
process, making milk difficult to digest. Homogenization
is the process of breaking up the fat globules in
milk so they remain evenly suspended in the milk,
rather than separating into a layer of cream. From
an Ayurvedic standpoint, this artificial process changes
the qualities and molecular structure of the milk,
making it more difficult to digest. The methods used
to create low-fat and nonfat milk have similar effects
on digestion. Low-agni conditions (common in Vata
types) and excess-ama conditions (common in Kapha
types) also inhibit the body’s ability to digest
milk properly.
Lactose intolerance occurs when an individual
is unable to produce the enzyme lactase, which is
responsible for digesting the milk sugar lactose.
Characterized by gas, bloating, cramping, and diarrhea,
this increasingly common condition may be partly explained
by the digestive factors discussed above. A broader
geographic focus must also be taken into consideration.
In areas where dairy farming has been conducted for
thousands of years such as northern Europe, India,
and certain African countries, lactose intolerance
is less common. In cultures not based on dairy farming,
by contrast, there is a greater susceptibility to
this intolerance.
Ayurveda favors fresh, raw, organic milk. Unless
you have your own cow or personally know a dairy farmer,
it’s difficult to find raw milk in the West
today. Organic milk is the next best option. Regardless
of the source, Ayurveda always recommends boiling
milk before consumption to break down complex protein
molecules, making the milk lighter and easier to digest
(while retaining the important enzymes and beneficial
bacteria). Simply bring the milk to a boil and let
it cool down to room temperature before consuming.
Adding a pinch of ginger or cardamom will also increase
the digestibility of milk.
Ayurveda never recommends drinking milk straight
out of the refrigerator. Cold milk extinguishes the
digestive fire, which neutralizes important digestive
enzymes and promotes the formation of mucous (or ama).
Combining milk with incompatible foods will have similar
effects. As a rule, it’s best to drink milk
either on its own or with other Sweet foods, such
as grains. Consuming milk with fish is a particularly
ill-suited combination that leads to digestive disturbances
and skin problems. It’s also best to avoid drinking
milk with meats, yeasted breads, sour fruits, bananas,
and melons.
Vata types benefit from the grounding and strengthening
properties of milk. Milk nourishes the deeper tissues
of the body and supports the production of the vital
fluid ojas. Some Vata types, however, may not tolerate
milk due to their greater susceptibility to food allergies.
Pitta types benefit from the cooling and calming effects
of milk. Kapha types are the least suited to milk
consumption, due to its high fat content and mucous-forming
effects.
If cow’s milk doesn’t agree with you,
there are a number of healthy substitutes available
today. Soy milk is one of the most popular options,
due to its pleasant taste and high protein content.
Other plant-based milks derive from rice, barley,
almonds, cashews, oats, and potatoes. It’s best
to choose these substitutes in accordance with those
foods best suited to your primary dosha. We also recommend
buying organic brands when possible, especially for
soy milk. Organic goat’s milk is another available
option. Kapha types do well with goat’s milk
due to its mildly heating property and non-mucous
forming effect. Vata and Pitta types, however, do
better with plant-based milk alternatives.
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