Either there is one side decidedly in error without realizing it, either there is such a passion in the debate that everything is exaggerated. That is, some focus on the interests and do not see the problems, while others, obsessed by problems, do not see anymore the qualities. The need to be right leads to a generalizing truth which strengthens personal belief. That’s how we get a fight about arguments without results generating confusion.

Before addressing the scientific and medical aspects of the question, it is necessary to consider the cultural, economic, and emotional topic of the subject.

Cultural and economic aspects

The consumption of milk and dairy products in large quantities is recent and affects only a part of humanity.

In the beginning of the domestication of dairy species, men ate the meat, used wool or skins, but did not, consume or only in an exceptional way, the milk that was left to children.

It was not until the 19th century that the selection of dairy cows appeared. From the middle of the 20th century, under the influence of various promotional campaigns, dairy products took an important place in the diet, up to the current situation in Western countries.

The exponential increase in the market has led to an intense biotechnology research for highly increased productivity, at the cost of a change in the composition of the milk that is rarely mentioned (including the increase in IGF-1 growth factor).

The abundant consumption of dairy products today is the result of the conjunction of several factors:

– An obvious economic interest which has been the subject of major campaigns to promotions.

– A clear and committed support of the medical and health authorities who recognize them as a vital source of calcium.

– An echo among the general public especially due to the ease of preparation.

– The abundance of production by the use of technological knowledge, and as a result, the need for the agricultural world to sell the huge production of milk.

Emotional aspects

They play at two levels.

Firstly, for consumers of dairy products, the creaminess of yoghurt, the more or less conscious memories of childhood, and potentially calming milk effect (which has biochemical foundations) create a certain attachment to these products. Removing them would cause such a feeling of deprivation that seems inconceivable for many consumers, especially as their benefits are recognized by health authorities.

Secondly, removing dairy products is to position him/herself clearly against the dominant discourse and into a community of resistance to medical dictatorship accused of collusion with the pharmaceutical and food industries. An anecdote is significant here. A Sociology student who was investigating the subject asked a young woman who had given up all dairy products. Did she observe benefits in her health? No, none. And yet she keeps in his ouster, sure to be on the right track. This belonging to the community of the “anti-milk” becomes a true identity and leads to the same lack of objectivity than those who cannot live without.

Birth and development of a critical movement opposite to dairy products

The “anti-milk” movement was initiated by an American biologist, author of “milk, the deadly poison”, which led to a long campaign resolutely committed to the denigration of the consumption of milk.

Many elements are advanced to show the harmful effects of the milk. They generally have a solid basis, but are sometimes expressed in an exaggerated way, bringing them disrepute. Therefore, there is a passionate campaign to a radical choice, legitimately generating distrust.

Today, dairy products are featured so prominently in the economy and in food habits that it is impossible to challenge it in a collective manner, with the risk of a social catastrophe that no responsible Government is willing to take. It can therefore only be done on an individual level as each can choose whether he/she consumes it or not, and in what proportions.

To do this, it is important to know objectively the real food properties of dairy products and their possible harmful effects on health. In order to see more clearly, observe in detail the different issues in the debates, before clearing, in conclusion, some non-partisan general ideas.

I. Overview of the debate on dairy products

1. Milk and natural food

The argument is echoed by those who reject dairy products: no mammal does consume milk after having been weaned and no mammal does consume the milk of another species.

This deserves to be pondered, but let us not forget that no mammal has recourse to cooking, fermentation and more generally in the preparation of his food. There are many human specificities and this comparison has validity only then if one calls for the return to original and wild food.

However we should not forget that the use of milk of mammals, apart from breastfeeding, is against nature. As it is usual and abundant, it requires to sacrifice the calf to continue to milk the mother, or to feed the calf in another way.

2. Milk and baby milk

After a period during which medical authorities argued that there is no major difference between standard nursing and milk, things have changed significantly. Women are today urged to breast-feed their children for several months, such that those who choose not to for various reasons or which cannot physiologically, are locked in a vise of guilt. It has created another problem that could be avoided by a little tolerance.

While it is true that formula milk gradually improved in its composition by a better knowledge of the needs of the infant, it is obvious that they will never be able to replace breastfeeding. How can milk originally planned for a calf, even with all the imaginable complements, be suitable for a human infant?

Even if there is no identified specific support, we know that milk carries information guiding growth. The consequences on the infant are difficult to assess, but it can be conceived easily that this can disrupt metabolism.

On the other hand, and this is now clearly established, breastfed children diversify more easily to their diet as they grow and reach adulthood. This is a real factor for health¹. It is understood by the fact that breast milk changes consistency during feeding, and its taste, as well as its composition, slightly changes every day. A formula always hasthe same consistency and tastes the same every day.

There are many reasons to prefer breastfeeding to the infant formula:

-The importance of feeding in the relationship with the mother.

-The exclusive contribution in the breast milk of immunoglobulins that protect the child during the time of progressive construction of its own immune system¹.

-The presence of compounds, necessary for sound balance, that complements can never compensate for, since milk produced by the mother is different for each child. It depends on its needs and scales to meet its growth during the lactation period.

-Contribution by the breast milk for Lactobacilli and various favorable substrates for the intestinal flora².

-The existence in the milk of specific information for breakfast… and we can understand that information to a calf are little adapted to an infant.

-Preparation and food diversification.

A major factor justifying this choice is the immaturity of the gut of the infant and its physiologically hyperpermeable, intestinal mucosa for protective immunoglobulins. Breast milk is designed to respect this immaturity³. Other food sources are not, especially if they contain foreign proteins. This is the reason why too early diversification is discouraged. And the infant formula is somehow a diversification.

Milk is a unique and indispensable food for a limited time which should be respected. Food diversification can start around 6 months/1 year, step by step, with progressive reduction in dairy rations. From the age of three, we can even discuss the usefulness of milk.

3. Milks and pollutants

Among dairy products, one must distinguish the organic productions of others.

The conventional production of milk is using totally or partially processed origins and is often coming from intensive agriculture and rather polluted (replacing the pasture). Cows are given hormones and growth factors to produce more milk. Because of their fragility, we give them antibiotics and we vaccinate them.

Milk which concentrates the various exogenous substances absorbed by the cow is enriched in antibiotics, growth factors, hormones, pesticides and various pollutants. In addition, it is a good fixative of lipophilic toxins (dioxin and others) and heavy metals.

4. Milk and sterilization

Milk can contain pathogenic bacteria. Therefore, it is necessary to sterilize milk to make it safe for consumption. Traditionally, we did boil it awhile. Today, the UHT (Ultra-high-temperature processing) gets sterilization by a brief passage at high temperature. This is presented as beneficial because it does not alter the molecules. To confirm this, we should compare the tolerance of UHT milk with boiled milk.

This sterilization could be harmful to milk. Many authors, who take the defense of milk in advancing its noted benefits, recommend consumption of raw milk.

These last two points (pollutants and sterilization) complicate the debate because we don’t know if the problem comes from the milk itself, its intensive culture mode, of its pollutants or its proceeds of sterilization. And different statistical studies on the consequences of dairy products do not differentiate its aspects.

5. Milk, hormones and growth factors

With respect to various hormonal pollutants (related to the estrogenic properties of certain plant protection products or medication of the cows), milk naturally contains substances with hormonal activity and growth factors adapted to the species that produces it. In the end, it is a complex environment in which we find various biologically active substances.

In fact, at least two factors have been identified with cow’s milk:

– IGF – 1 (Insulin-Like Growth Factor) including digestive assimilation in the presence of casein has been shown. It is a growth factor that activates cell multiplication. We can thus understand the increase in population size for those who are large consumers of milk, and the effect on some cancers. During the race for productivity that has developed since the 1970s, the selection of big cows producing milk and the use of growth hormone has significantly increased the rate of IGF – 1 in milk, as has been verified^4,5. Hence the effects manifested more clearly from this time on.

– Estrogen, naturally present in cow’s milk is still more abundant since the cows are processed continuously, even when they are having a calf. And they are inseminated regularly to increase their hormonal impregnation that increases their milk production.

The presence of such compounds in the milk of cow, particularly from intensive livestock, is real and cannot be overlooked⁶.

6. Digestibility of milk

6.1. The lactose

The sugar found in milk, lactose, requires lactase for digestion. This enzyme present in young age then gradually decreases (since milk consumption is not planned by nature), to disappear in some cases. 90% of Asians and Africans, and 10 to 40% of Westerners, lack this enzyme in adulthood⁷.

This is manifested by bloating, diarrhea, flatulence after ingestion of lactose. This phenomenon of intolerance is well known. However, it is still ignored by many.

Several phenomena are involved in this lactose intolerance:

– The nature of dairy products that contain more or less lactose. It’s milk, which contains the most, while fermented products (yoghurt) that have predigested contain less, and cream, butter and cheeses contain very little.

– Intestinal flora can come to the rescue of its digestion by providing lactase, and from this point of view, we are unequal. Taking probiotics can improve tolerance to lactose.

– According to the intestinal fragility and familiarity that may allow to tolerate various inconveniences, the effects of this intolerance are more or less felt as a problem.

6.2. The casein

Casein is a big protein whose structure is variable depending on the species. Human proteases digest casein well from the milk, and a lot worse than animal milks. The casein of cow’s milk is a big protein difficult to reduce in amino acid. Besides, the veal produces in his stomach rennet (which curdles the milk) to facilitate this digestion.

Peptides derived from the incomplete degradation of casein animal have several types of consequences.

– On the one hand, naturally foreign to a human body, they can trigger an immune response, with the presence of antibodies of type IgG for which we don’t know the effects.

– On the other hand, some peptides have a biological action that interferes with the usual mediators that regulate functions. They can act on the digestive tract or throughout the body if they move into blood. We isolated opioid peptides that act on the morphine receptors in the brain. Other residues could interfere with inflammatory reactions.

There are also several phenomena that will intervene in this intolerance to casein:

– The nature of dairy products. Fat products (butter, cream) contain few proteins. Curd products, including quality white cheeses and the hard cheeses, which underwent the predigestion under the action of rennet, will be more digestible from this point of view, as well as some fermented products (buttermilk, Kefir…)

– The digestive system specific to each of us is more or less powerful to digest casein.

– The presence of proteolytic enzymes (made by the papaya or pineapple) in the food bowl can facilitate the breakdown of casein (what is to this day a hypothesis).

– Residues of incomplete digestion of casein have more or less consequences depending on the state of the intestinal mucosa. This is essential will be developed in paragraph 11.

7. Milk protein

Outside its digestibility, already mentioned, the nutritional interest of casein from animal is discussed:

– The different amino acids are all present in sufficient quantity so that we can talk about a complete protein, which is bringing all of the amino acids a body needs.

– Lysine/Arginine ratio is unattractive and could encourage early atherogenesis⁸. But nothing obvious from this point of view.

8. Milk fat

There is no doubt from this point of view, dairy products bring poor quality of fatty acids for human consumption. They contain mostly saturated fatty acids that do not meet the quality needs of the cells and tire the hepatobiliary system for their assimilation.

They are particularly low in polyunsaturated fatty acids (very little omega-6 and no omega 3) which are major factors of health in human nutrition.

This amount in saturated fatty acids led to present low-fat products that bring less saturated fatty acids, but are still without polyunsaturated fatty acids.

We should not forget that cheese, cream and butter, which are more digestible from the point of view of lactose and casein, are particularly rich in this fat of poor nutritional quality.

9. Milk and calcium

A difficult dialogue

Dairy products are rich in calcium. This is also their main dietary asset⁹. This calcium is rather well absorbed by the intestinal mucosa, thanks to the lactose.

But then what does it become? Human milk contains much less calcium and protein than animal milks. Human milk also becomes a biochemical environment that promotes a physiological ossification. Does animal milk have the same virtues?

It is here where the dialogue becomes difficult. On one side we highlight that calcium is essential for bone health, which is true, and that dairy products bring a lot, which is also true.

On the other hand, we show that the direct link between dairy products and bone health is less clear. Some studies are showing even a risk of osteoporosis that increase with the consumption of milk¹⁰.

The reasons for the discrepancy

This discrepancy is explained by the fact that calcium provided by animal milks, when we look more closely, has limited availability for mineralization. A part is quickly eliminated and the other part gives a one-time excess that disturbs some biological functions.

Why is the calcium intake of animal milk not so ideal?

– The determination of calcium by the bone in infants requires a set of information which no longer is adequately provided. In children and adults, this setting requires a sufficient proportion of magnesium. However the Calcium/Magnesium ratio in milk is excessive and the rest of the diet does not generally bring the amount of magnesium to restore balance.

– On the other hand, the significant amount of phosphorus and sulfur containing amino acids in milk leads to acidifying dairy products. To protect themselves from the acidity, the body must mobilize calcium which serves as a buffer before being eliminated by the urine. Part of the calcium from dairy products is therefore lost to correct acid potential brought by these same products. This same mechanism also promotes the escape of the other alkaline minerals, including magnesium and trace elements.

That is why the intake of plant and marine calcium in a varied diet is more beneficial.

Other elements are to be taken into account:

– It is not so clear that a massive influx of calcium in the first part of life is beneficial after 50 years.

– The physiology of phosphorus metabolism is such that the less calcium intakes, the more its assimilation, in order to meet the needs in all circumstances. As a result, important needs as they are fixed today are questionable.

A real topic of controversy: the calcium needs

Daily needs of calcium have been estimated between 800 mg and 1 gram per day, on the basis of a diet rich in dairy products. And it is impossible to meet these needs without them. It is easy to see that non milk consumers, who may therefore have low calcium intake generally show no sign of lack of calcium.

Independent nutritionist’s experts agree that an intake of 500 mg of calcium reaching from a truly balanced diet is sufficient. With a better ratio of calcium/magnesium, bone assimilation is more physiological. On the other hand, in contribution to this level, intestinal assimilation adjusts to the needs. Dairy products are therefore not required, and the real need is not 800 mg per day.

But to complicate the problem, sufficient contributions in calcium without dairy products require a really rich and varied food in plant and marine quality products, found more in common Western diets. In this diet, dairy products are essential to guarantee a minimum health bone. That’s why health authorities that have established the PNNS advocated three dairy products per day. And this is consistent with this logic.

The problem, however, is more complex. It will be developed in paragraph 12.1. about osteoporosis.

Dairy products and calcium

The need or not of dairy products for sufficient calcium intake is facing two cases:

– For varied and rich marine products in plant and food , a contribution of 500 mg of calcium is sufficient, and dairy products are not required.

– To a rather poor Western diet in plants and marine products, calcium may be really weak and dairy products are then the only alternative that respects the acquired habits.

The daily needs are set at about 1 g and are more a reflection of a consumer, regarded as ideal of a clearly established need. It is difficult to separate these needs from campaigns to promote dairy products.

10. Milk and allergies

Milk contains allergenic proteins: casein, the lactoglobulin and the lactalbumin.

The allergy to cow milk by immediate hypersensitivity involving the IgE is common. It affects about 2% of infants and one needs to find an alternative food for them¹¹.

This allergy is even more common when consumption of cow’s milk (including in the form of infant milk) is early. Because of the immaturity of the intestinal mucosa before year 1, consumption of milk animals whose digestion is incomplete, and whose residues are present in the blood, increases the risk of allergy and intolerance.

Allergy to cow’s milk proteins can persist or disappear with the maturation of the digestive tract. In case of persistence, the total removal of cow’s milk is necessary.

11. Milk and intolerance

It is probably the most common and the most insidious problem of dairy products with respect to health. Its description however, often shows shortcuts that create confusion. Dairy products are often blamed for: chronic inflammation that promotes child ENT infections, encourage neuro-functional disorders (autism, hyperactivity) and many diseases with complex causality in young adults.

The two components of the phenomenon

To understand the phenomenon, we must return to the incomplete digestion of casein in paragraph 6.2. There are two components that lead to harmful effects:

– The inability of the human digestive system to completely reduce casein of animal milk to amino acids. It forms residual peptides, and some of these peptides may have a biological activity that interferes with various mediators of the body, thereby changing some biological functions.

– If the intestinal lining is fully functional, it does not let these peptides pass and the consequences are limited. On the other hand, if it is weakened by an increase in its permeability (we call it leaky gut syndrome), these peptides with biological activity enter the blood circulation and reach various organs including the brain, where they can act in a more or less harmful way.

The pioneering work of Jean Seignalet

The phenomenon of intolerance by leaky gut syndrome has been shown by Jean Seignalet in his book: “food or third medicine.”

The intestinal mucosa loses its tightness and partially digested molecules or bacterial toxins of digestive origin and foreign to the body enter the bloodstream. Distributed by blood, they promote many autoimmune diseases.

Various circumstances favor this leaky gut syndrome: intense effort and stress (tubes, digestive and hypoxia), lack of glutamine, chemotherapy, intestinal dysbiosis, toxic food…).

A double effect of dairy products?

Dairy products, in addition to generating biologically active digestion residues with harmful effects, would also be a factor favouring the leaky gut syndrome. According to Dr. Comet, butyric acid present in milk has a harmful action to the intestinal lining. This short string fatty acid is normally formed by fermentation in the colon or has beneficial on the colonocytes, but in normal condition is not expected to be present in the intestine.

The evidence by the elimination?

The impressive improvement in certain autoimmune diseases by the simple stop of consumption of dairy products confirms this hypothesis (polyarthritis, multiple sclerosis…) but the fact that improvement is constant shows also that the phenomenon is more complex. Consumption of dairy products is only one factor among others.

On the other hand, the plan advocated by Seignalet that eliminating all gluten-containing grains and cooking with high temperatures involves other food factors. It is, therefore, incorrect to blame everything on dairy products.

A problem before any intestinal

The problem of food allergies is much larger than that of milk. Better and better known as a result of the careful observations by physicians, it is above all intestinal. Once the lining is injured, there are many sources of food problems, they can vary quite quickly in time, and milk is only one among many others.

It is however more often because of the fact that animal casein is naturally indigestible for a human intestine, and that, following the hypothesis mentioned above, it could also directly promote hyperpermeability of the intestinal lining.

The primary role of the intestinal lining is confirmed by digestive therapies that treat the hyperpermeability for a few weeks or a few months, associated with an elimination of dairy products. These can then be reintroduced in moderate amounts without recurrence of problems noticed previously. This indicates that intolerance is secondary to the intestinal disease. Thus, it is appropriate to address the intestinal hyperpermeability as a priority and not food.

12. Milk and disease

Apart from the biochemical and physiological considerations previously mentioned, a major issue is at the heart of the controversy: do dairy products contribute to the prevention of certain diseases or on the contrary, are they an aggravating factor?

12.1. Osteoporosis

The consequences of insufficient renewal of the health bone

Osteoporosis is associated with a weakening of the bones, which manifests itself with age. It  is also associated by secondary decalcification of the bone frame to which calcium binds. In the permanent bone, there are then a more osteoclasts that destroy than osteoblasts that are rebuilding. It’s a bit like a roof that loses its tiles because holes appear in the frame and are not restored anymore.

Seen from this angle, it appears clearly that the calcium is not the main problem of osteoporosis. It is more a problem of the cycle of renewal, or a lack of connective tissue, with obvious hormonal factors in women.

The postulated hypothesis of the bone has 30 years

What is being asserted today by the official discourse on the calcium needs: a lack of acquisition of bone before 30 years weakens against osteoporosis. Therefore, it is at the first level that the intake of calcium would be crucial, and its failure does not allow to build the optimum capital, thus weakening the bones for the rest of their life.

This point has been taken into account by the NPHN (National Program for Health and Nutrition) which originally recommended 3 dairy products per day, for the reason mentioned in paragraph 9.

However, this assumption has become a postulate and it has never been verified.

Confrontation of publication

The controversy relates to the question if the consumption of dairy products throughout life is a preventive factor in osteoporosis.

Supporters of this thesis put forward some publications that the consumption of milk calcium increases bone density, measured by tomodensitometry¹².

Opponents point two major problems: there is no correlation between bone density and fracture risk. On the other hand, population studies show unequivocally that there are a lot more fractures related to osteoporosis in countries with high consumption of milk (Sweden) and these fractures evolve with the massive arrival of dairy products in the diet for other countries (Greece).

How to find?

In this context, unless motivated enough to search and read all publications, there are no  other choices than to trust each and other parties; on one side the medical and administrative authorities supported and informed by dairy products lobbies, on the other side from independent nutritionists.

The problem is that there is necessarily an emotional dimension in this choice. Depending on whether one is rather legalistic and confident in the authorities or rebel, it will be easy to lean on one side or the other.

An illuminating hypothesis

This hypothesis considers that the bone formation by osteoblasts, such as tissue in general, depends on stem cells, whose potential is not infinite. This potential is genetically programmed to last during all existence, provided the way of life is respected for which the body is planned. However, our genetic heritage was not selected for a lacteal diet, which is very new in the history of humanity. And the massive influx of calcium through dairy products in early life leads to an over-stimulation of the bone metabolism, thus leading to a stronger bone density. But this stimulus exhausts the potential, and upon-advancing age, renewal capabilities dwindle until the bone frame melts. This age-related osteoporosis is accelerated in women by the sudden disappearance of estrogen which previously had a protective role.

Two attitudes toward dairy products for preventing osteoporosis can be proposed:

– If we consider that the establishment of a verifiable bone by tomodensitometry before 30 years is a factor of osteoporosis prevention, then a complement of calcium is necessary, which can come from dairy products.

– Outside of this (questionable) assumption, the dairy recommended contributions of calcium have no benefit attached to osteoporosis. A synthesis of the available studies shows a rather negative effect despite having a minimal intake in food calcium (500 mg per day).

12.2. Cancer

The role of dairy products as a protector or a factor concerning cancer risk factor is a complex and endless debate, because there are many types of cancer that have different behaviors, and that these cancers have a multifactorial causality in which it is difficult to isolate the specific role of a factor.

Based on available studies, two facts are now recognized:

– The consumption of dairy products increases the risk of prostate cancer^13,14.

– Dairy products have a protective effect against colorectal cancer^15,16,17.

For breast cancer, the data are less clear. Increases in risk is sometimes mentioned, but not demonstrated by statistical studies. However, this risk is consistent if it correlates with the increase in estrogen observed during a large consumption of milk and its derivatives.

The potential role of dairy products has been subject to a series of studies in rats, showing that the casein has the power to increase the carcinogenic aflatoxin, while in the presence of other proteins, there is no tumor development.

Various research has attempted to explain the role of dairy products on prostate cancers.

Three factors are mentioned:

– Casein, which could have the promoting role of the development of the tumor (following the studies described previously) and which allows the digestive assimilation of IGF-1.

– IGF-1, growth factor that promotes the development of cancer cells.

– The decline in vitamin D, protective factor against cancers, resulting both from acidification of the body and the strong charge of calcium that regulates the production of this vitamin.

This is denied by the industry and by the health authorities, who feel that the level of evidence is not yet sufficient. However, the increase in prostate cancers is demonstrated so clearly that the inherent risk in the consumption of dairy products (such as it is recommended) is increasingly recognized.

12.3. Metabolic syndrome and cardiovascular disease

The role of dairy products with atherosclerosis and cardiovascular disease is discussed for a long time.

Fatty saturated acid intake is considered a risk factor. Thus low-fat products have been proposed. However, the major factor of prevention today, recognized in this area, is the intake of polyunsaturated fatty acid of the omega 3 family. Dairy products do not contain omega 3.

Today, as demonstrated by the available studies, a protective role of dairy products is shown for metabolic syndrome¹⁸, which itself a major factor of cardiovascular disease. This is a general comment for which the exact mechanism is not known.

12.4. Diabetes insulin-dependent (DID)

The role of dairy products in the occurrence of the type 1 (insulin-dependent) diabetes is increasingly raised following a cluster of statistical facts:

– The number of these diabetes patients continues to increase in Western countries, showing a strong environmental cause in addition to genetic predisposition already known.

– This increase is stronger in countries that consume the most dairy products.

– Type 1 diabetics have high levels of antibodies direct against β-casein.

– Statistical analysis of children with this disease shows they were being breastfed for shorter periods and had early exposure to cow’s milk.

– Some other studies have shown however that these diabetes also occurred in children who had extended breastfeeding, which makes milk a non-binding factor.

Among the mechanisms presupposed are the following: the immune reaction with a protein of cow’s milk which would cross with antigens of the pancreas to generate an autoimmune process, and the role of bovine insulin that could also encourage a cross-reaction with the pancreatic cells.

All these observations do not constitute a proof along the normal scientific criteria. A large European study with an exemplary protocol (TRIGR: Trial to Reduce IDDM in the Genetically at Risk) was undertaken in 2002, over a period of 10 years involving about 2,000 children with a known genetic risk. During the first 6-8 months of life, half received in addition to breastfeeding cow’s milk and the other a protein formula that did not. The results will be known in 2017. It is expected to give a clear answer on the possible link between diabetes insulin-dependent and cow’s milk.

The insulin-dependent diabetes has most likely a multifactorial causality. If the link is proven, we should however not expect miracles from the complete elimination of dairy products. It will be one less risk factor.

12.5. Multiple sclerosis (MS)

There are two facts which attract the attention to MS:

– Like type 1 diabetes, it is much more common in areas where the consumption of cow’s milk is important.

– The study of Roy Swank who has followed for more than 30 years nearly 150 patients with MS. He split them into 2 groups including one that significantly reduced consumption of meat and dairy products. This group showed significant improvements on the signs of the disease.

MS is a disease complex multifactorial causality, for which consumption of dairy products can be considered as one co-factor among others¹⁹.

12.6. Autoimmune rheumatic diseases

The role of milk products in rheumatic autoimmune diseases (rheumatoid arthritis, Spondylo-arthritis Ankylosante), has been shown by Jean Seignalet, in relation to an intestinal hyperpermeability.

These studies have never been recognized by the medical community. It is true that the cause of wheat and milk may constitute a threat for a large part of agriculture and agri-food industry and thus also on the stability of our societies.

The elimination of the dairy regime, grains with gluten, cooking at high temperature as advocated by Seignalet is practiced by many patients who testify to their improvement. Milk is not the only one issue in these diseases. As mentioned in paragraph 11, it is gut health which is the pathogenic factor.

12.7. Otitis

For the scientific community, there is no evidence of the role of dairy products on ear infections to repetition of the child. Indeed, there is no publication bringing a level of evidence sufficient in this regard.

However, the phenomenon is well known. Many therapists, including ENT doctors who have adopted it by pragmatism, advocate the ouster of the milk in this context. The results are regularly positive, that is why it is more known²⁰.

12.8. Other diseases

Other pathological contexts are associated with dairy products following improvement representations after their elimination from diet. This is particularly the case of migraines.

But we want to highlight here the reported specific cases for which we can formulate a causality, without excluding the existence of a link for other cases²¹.

II. Conclusion

All of the conflicting information that can be found on dairy products makes it difficult to get a clear idea of what attitude to take.

The following 7 points of conclusion may serve as a guide:

1. There is no doubt about the huge superiority of breastfeeding compared to milks using infant milks, and question about this should no more arise.

If breastfeeding is not possible, cow’s milk is not the only possibility, there are many plant preparations (called vegetable milks) that can be alternated.

2. Milk produced in large farms and used by the food industry contains many harmful substances (toxins, hormones, antibiotic…) and biological quality of milk should be systematically preferred.

3. Fermented products or firmed by action of rennet are more digestible. The hard cheeses and white quality cheeses (cottage cheese type) are the most interesting forms, while liquid milk is the form to avoid. Yoghurts, in which casein remains difficult to digest, have an intermediate status.

4. Abundant consumption of dairy products is damaging at least for part of the population. Their elimination or their reduction allows an improvement of body health in many circumstances and seems to reduce the risk of some end of life diseases (osteoporosis, including prostate cancer).

5. There is a variable individual tolerance to dairy products, and it is up to each individual, by experience, to know his sensitivity to dairy products. This is achieved by just completely stopping consumption of diary products for at least three weeks and then resume their consumption, observing the effects on digestion, on body skin, the ORL sphere, and a good shape in general.

6. Dairy products are an important source of calcium, but dairy calcium is not the best source from a nutritional point of view. It allows just a plentiful supply. The recommended requirements are overstated and assuming daily needs of 500 mg per day, the calcium is taken up in sufficient quantity by a varied diet in plant and marine products.

7. Dairy products are not essential to the diet. Many people live without them and more and more Westerners stop their consumption unless it generates some deficiencies.

We can’t say either that dairy products constitute a dangerous poison. Adequate dose and for those who tolerate them, dairy products find their place in a varied diet. The food pleasure they can bring is a significant factor of health.

So for optimum health, what to do?

3 dairy products per day as indicates it the National Program for Health and Nutrition?

There is no justification and it seems even to be a harmful factor to health for many individuals.

Eliminate them completely while we tolerate them and when it is a fun factor for us?

Why do this to ourselves?

It is the excess of dairy products posing problem, more than the products themselves, if they are wisely chosen.

Bellow, a few simple benchmarks are given for a consumption of dairy products optimizing pleasure and health, with any pathology or allergy requiring a complete elimination.

– 1 product per day. No minimum. According to your own pleasure.

– Priority for biological culture.

– Sheep milk or goat milk instead of cow milk.

– Preferably white or hard cheeses.

– Avoid native milk which is the form with the most disadvantages.

– Butter and cream, in moderate amounts (bad quality of fatty acid).

References

1. Kelly M. Jackson, Andrea M. Nazar. Breastfeeding, the Immune Response, and Long-term Health. The Journal of the American Osteopathic Association, April 2006, Vol. 106, 203-207.
2. Wall, R., Ross, R., Ryan, C., Hussey, S., Murphy, B., Fitzgerald, G., & Stanton, C. (2009). Role of Gut Microbiota in Early Infant Development. Clinical Medicine. Pediatrics, 3, 45–54.
3. Seelig LL Jr , Head JR. Uptake of lymphocytes fed to suckling rats. An autoradiographic study of the transit of labeled cells through the neonatal gastric mucosa. Journal of Reproductive Immunology. [1987, 10(4):285-297].
4. MALEKINEJAD, H., & REZABAKHSH, A. (2015). Hormones in Dairy Foods and Their Impact on Public Health – A Narrative Review Article. Iranian Journal of Public Health, 44(6), 742–758.
5. Wiley AS. Cow milk consumption, insulin-like growth factor-I, and human biology: a life history approach. Am J Hum Biol. 2012 Mar-Apr;24(2):130-8. doi: 10.1002/ajhb.22201. Epub 2011 Nov 28.
6. Fürstenberger, G. and Senn, H-J. Insulin-like growth factors and cancer. The Lancet. Published: May 2002. DOI: http://dx.doi.org/10.1016/S1470-2045(02)00731-3
7. Sklar M, Wasserman B What is Lactose Intolerance? Physicians Committee for Responsible Medicine
8. Jeremy WR, McCarron H, and Sullivan D. Effects of Dietary l-Arginine on Atherosclerosis and Endothelium-Dependent Vasodilatationin the Hypercholesterolemic Rabbit. https://doi.org/10.1161/01.CIR.94.3.498
9. Calcium and Vitamin D: Important at Every Age. The National Institutes of Health Osteoporosis and Related Bone Diseases. May 2015
10. Robert G. Cumming Robin J. Klineberg. Case-Control Study of Risk Factors for Hip Fractures in the Elderly. Am J Epidemiol (1994) 139 (5): 493-503.
11. García-Ara C, Boyano-Martínez T, Díaz-Pena JM, Martín-Muñoz F, Reche-Frutos M, Martín-Esteban M. Specific IgE levels in the diagnosis of immediate hypersensitivity to cows’ milk protein in the infant. J Allergy Clin Immunol. 2001 Jan;107(1):185-90.
12. Cashman KD. Calcium intake, calcium bioavailability and bone health. Br J Nutr. 2002 May;87 Suppl 2:S169-77.
13. Torfadottir JE et al. Milk intake in early life and risk of advanced prostate cancer. Am J Epidemiol. 2012 Jan 15;175(2):144-53. doi: 10.1093/aje/kwr289. Epub 2011 Dec 20.
14. Song Y, Chavarro JE, Cao Y, Qiu W, Mucci L, Sesso HD, Stampfer MJ, Giovannucci E, Pollak M, Liu S, Ma J. Whole milk intake is associated with prostate cancer-specific mortality among U.S. male physicians. J Nutr. 2013 Feb;143(2):189-96. doi: 10.3945/jn.112.168484. Epub 2012 Dec 19.
15. Aune D, Lau R, Chan DS, Vieira R, Greenwood DC, Kampman E, Norat T. Dairy products and colorectal cancer risk: a systematic review and meta-analysis of cohort studies. Ann Oncol. 2012 Jan;23(1):37-45. doi: 10.1093/annonc/mdr269. Epub 2011 May 26.
16. Murphy N et al. Consumption of dairy products and colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC). PLoS One. 2013 Sep 2;8(9):e72715. doi: 10.1371/journal.pone.0072715. eCollection 2013.
17. Susanna C Larsson, Leif Bergkvist, and Alicja Wolk. High-fat dairy food and conjugated linoleic acid intakes in relation to colorectal cancer incidence in the Swedish Mammography Cohort. Am J Clin Nutr. October 2005. vol. 82 no. 4 894-900.
18. Leonie E. C. van Meijl, Ruth Vrolix and Ronald P. Mensink. Dairy product consumption and the metabolic syndrome. Nutrition Research Reviews (2008), 21, 148–157. doi:10.1017/S0954422408116997.
19. Malosse D, Perron H, Sasco A, Seigneurin JM. Correlation between milk and dairy product consumption and multiple sclerosis prevalence: a worldwide study. Neuroepidemiology. 1992;11(4-6):304-12.
20. Juntti H, Tikkanen S, Kokkonen J, Alho OP, Niinimäki A. Cow’s milk allergy is associated with recurrent otitis media during childhood. Acta Otolaryngol. 1999;119(8):867-73.
21. Ozen AO, Ercan Sarıçoban H, Mutlu N, Cengizlier MR. Relationship between migraine-type headache in childhood with cow’s milk allergy and egg-white allergy. Agri. 2011 Oct;23(4):174-8. doi: 10.5505/agri.2011.41636.

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Donkey milk is the closest to human milk. This milk has been used for a long time for its moisturizing and regenerative properties of tissues by great figures of history (most notably Cleopatra, Nefertiti or Poppea). Later, when François 1st, King of France, was exhausted by wars and excesses, hee followed the advice of a doctor from Constantinople and adopted a cure of donkey milk. We owe him this quote: “One day donkey milk restored my health, and I owe to this circumstance, more to donkeys than to faculty.”

In addition, donkey milk was widely used in antiquity. It was told that Cleopatra, Queen of Egypt, took baths in donkey’s milk to maintain the beauty and youth of her skin. In Roman times, the donkey milk was also coveted by Roman and Napoleonic bourgeoisie. Women took donkey milk baths to maintain the whiteness of their skin.

Furthermore, donkey milk was very much used until the late nineteenth century for feeding infants. Donkey farms were localized near hospitals with maternity wards.

Indeed, the digestibility of donkey’s milk is due to the absence of coagulated casein and its low fat content. Studies show that donkey milk is suitable for children allergic to cow’s milk protein (beta-lactoglobulin)¹.

Donkey milk in the diet

Known in cosmetology, donkey milk is also used in nutrition. Donkey milk is very white and very fluid. Due to very strong similarities in composition between mother’s milk and donkey milk, it was often used in the early twentieth century to feed young children.

In addition, donkey’s milk is well known to be highly digestible, because it does not contain coagulable casein and little fat. Its composition, rich in minerals, trace elements, vitamins and immunoglobulins (proteins) stimulate the immune defense and helps the regeneration of the intestinal flora.

For babies, donkey milk is a food

In pediatrics, donkey milk is perfectly suited to nourish infants who are not breastfed. Donkey milk has in fact very similar to breast milk. It is also suitable for babies who have a severe allergy to cow’s milk protein and babies with digestive disorders².

Studies show that donkey milk is suitable for children who are allergic to cow’s milk protein (beta-lactoglobulin). Donkey milk is easily digestible because it does not contain coagulable casein and little fat.

The composition of donkey’s milk, as compared to human milk, is remarkable. Donkey milk contains vitamins (A, B1, B2, B6, D, C, E), minerals and trace elements (calcium, magnesium, phosphorus, sodium, iron, zinc), immunoglobulins (lactoferrin, lactoperoxidase, lysozyme), alkyl glycerols involved in immune defense and linolenic acid (omega-3) and linoleic acid (omega-6)³.

Donkey milk is also suitable for adults

Donkey milk is very rich in minerals, trace elements and vitamins, contains very little fat. Its immunoglobulin helps strengthen the immune mechanisms of the organism and its enzymes help to regenerate the intestinal flora.

Donkey milk has beneficial effects on various problems of metabolism. It has a particularly spectacular action in the following disorders:

As for skin diseases such as allergic skin diseases, acne, psoriasis,it accumulates depuratives and restorative effects. With respect to intestinal problems; donkey milk regenerates the intestinal flora and fights constipation. It promotes liver detoxification. It diminishes the effects of rebels cough and chronic bronchitis. Donkey milk reinforces immunodeficiency during chemotherapy or long-term illness. And, it reduces fatigue (stress, examinations, disease).

To follow a cure of donkey milk, it is recommended to drink 20 ml of milk per day, for one month.

Proteins of interest

In several countries, in fact, no clinical studies have been undertaken. It is therefore impossible to date to prove the therapeutic virtues of donkey’s milk. It is only in specialized laboratories in the agri-food industry that the researchers are interested in this product. Today they are fully aware of the composition of donkey milk. Even if it is low in fat, donkey milk is especially rich in omega 3⁴. Omega 3 has potential anti-inflammatory effects and effects on cardiovascular disease. Donkey milk has also a reduced protein content, so it is hypoallergenic but some of its proteins, such as lysozyme, are more interesting than others.

Lysozyme is a protein with very specific properties that attracted the attention of researchers. This enzyme has the ability to cut the membranes of bacteria. So that it will inhibit bacterial growth and thus have an antimicrobial and antibacterial action.

Of all milks, the one of the donkey is the richest in this valuable protein. But if the antimicrobial properties of lysozyme are known, its effects on humans are still being studied. And even if researchers confirm these medicinal properties, this would have little chance of being commercialized on a large scale: too expensive and too rare. The donkey produces an average of two liters of milk per day, or twenty times less than a dairy cow.

Donkey milk, a rare and precious milk

For a donkey to give milk, it is imperative that his colt is at his side. The donkey needs the trust and respect of the person who will be milking the donkey by hand. Milking is binding because the donkey should be treated every 3 hours during the day only.

The donkey produces milk for a single colt, and thus produces only about one liter of milk a day, hence the rarity of this milk. The milk storage capacity of a donkey is very low, which explains its rarity.

Did you know?

Coagulation of milk is impossible: the crude protein of the milk in equidae (horse family) comprise about 10% of non-protein nitrogenous materials and 40% to 60% casein (phosphoprotein of milk).

All casein represents 80% of nitrogenous materials in cow’s milk. One of the latter, the kappa casein, abundant in cow’s milk, is not found in the milk of donkey and mare. It is this which allows the milk curdle.

In fact, milk is a micelle suspension (aggregate of molecules). The protein Kappa casein which stabilizes micelles is destroyed in the presence of the enzyme rennet (enzyme that curdles milk, used in cheese). The micelles then precipitate, separated by a liquid called whey.

The absence of this kappa casein explains that the mare milk, donkey milk and even camel milk, do not lead to making cheese. Although this technique would allow its production, the cheese would have little taste and poor consistency, because the milk contains very little fat.

Yet the Romans were making cheeses from donkey milk presumably resembling at today’s parmesan.

Soap with donkey milk

The many virtues of donkey’s milk can be summarized by the formula of the Greek Herodotus “it nourishes, strengthens and stimulates.” And is not only recommended in case of premature aging: wrinkles, dry skin.

Donkey milk soap is particularly effective on skin problem where it cumulates depuratives and restorative effects. Donkey’s milk allows the skin to regenerate more easily.

The soap made with donkey milk acts on many and frequent skin problems related to nervous disorders like stress. It makes it possible to rebalance the nervous system through the role of essential fatty acids.

References

1. Polidori P, Silvia Vincenzetti S Use of Donkey Milk in Children with Cow’s Milk Protein Allergy Foods 2013, 2, 151-159; doi: 10.3390/foods2020151
2. Perna A, Intaglietta I, Simonetti A, Gambacorta E (2015), Donkey Milk for Manufacture of Novel Functional Fermented Beverages. Journal of Food Science, 80: S1352–S1359. doi:10.1111/1750-3841.12862
3. Osman Swar M. Donkey milk-based formula: A substitute for patients with cow’s milk protein allergy Sudan J Paediatr. 2011; 11(2): 21–24.
4. Martemucci G and D’Alessandro AG. Fat content, energy value and fatty acid profile of donkey milk during lactation and implications for human nutrition. Lipids Health Dis. 2012; 11: 113. Published online 2012 Sep 11. doi: 10.1186/1476-511X-11-113

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In prehistoric times, the first milk to be drunk by people was certainly goat milk, even before sheep milk. Goat’s milk has long been the first food of children of the Mediterranean civilizations and the Middle East.  It was cited by many poets of ancient Rome, for example Catullo and Virgil.

Later, Pope Leo XIII (Vincenzo Gioacchino Raffaele Luigi Pecci) made goat milk his favorite drink and advised goat milk consumption throughout his pontificate.

Mohandas Gandhi Karamchad, better known as Gandhi, was a great devotee of goat milk and recommended drinking goat milk throughout all of his life to the Indian people for its nutritional and dietary interests.

In the third world, raising goats for their milk, still constitutes today a food base and therefore cannot be ignored anymore.

Goat milk: a nutritious drink, well absorbed by the body

A scientific study showed that goat milk can be considered a functional food¹.

Consumption of goat milk by individuals with anemia from iron deficiency improves their recovery, since goat milk increases the feed efficiency of iron and the regeneration of hemoglobin. That is to say that this type of milk minimizes the interaction between the calcium and iron. On the other hand, goat milk protects the stability of DNA in overload derivative iron situations of prolonged treatments with this mineral to compensate anemia.

The researchers found that goat milk has many nutrients that make it similar to human milk, as casein. Goat milk contains less casein alpha 1 type, responsible for most allergies to cow’s milk. This makes goat milk hypoallergenic.

Goat milk that promotes intestinal flora

Another goat milk benefit is related to the amount and nature of its oligosaccharides. Goat milk has more oligosaccharides with a composition similar to that of breast milk. These compounds reach the large intestine without being digested and act as probiotics, contributing to the development of probiotic flora that eliminates pathogenic bacterial flora.

Less lactose

Goat milk contains a lower proportion of lactose than cow milk, about 1% lower, but its digestibility is higher. Goat milk can be tolerated by some individuals with intolerance to this sugar in milk. But beware, this does not mean that there can be no allergic reaction to goat’s milk. Sometimes people can be allergic to casein in the milk.

The essential difference between the composition of cow’s milk and goat’s milk is in the nature of its fat. Goat’s milk contains more essential fatty acids (linoleic and arachuidonique) than cow’s milk.

Both are part of the omega 6 series. On the other hand, it has 30-35% of medium chain fatty acids (C6-C14) MCT, as compared to the 15-20% in cow’s milk. These fatty acids are a quick source of energy and are not stored as fat. In addition, fat goat’s milk lowers total cholesterol levels and maintains adequate levels of triglycerides and transaminases (GOT and GPT). This makes it a food of choice for the prevention of cardiovascular diseases.

A highly absorbable source of calcium

The scientists report that as regards its mineral composition, goat milk is rich in calcium and phosphorus. Goat’s milk is highly bioavailable and easily incorporated in the organic matrix of bone, resulting in improved bone formation parameters. Goat’s milk likewise has a high amount of zinc and selenium, which are essential micronutrients for the antioxidant defense and prevention of neurodegenerative diseases.

According to the researchers, all these reasons can explain why goat milk can be considered as a natural functional food whose regular consumption (or one of its derivatives) must be encouraged for everyone. But especially for people having allergies, intolerance to cow’s milk, absorption problems, high cholesterol, anemia, osteoporosis, or have been the subject of prolonged treatments with iron supplements.

Goat’s milk protects against infections

Goat’s milk contains four times more oligosaccharides than cow’s milk (about 23 mg / 100 g against 6 mg / 100 g). These sugars act as probiotics and promote the development and growth of intestinal bacteria, important to strengthen the immune system.

Goat milk is rich in vitamins

Goat milk contains more minerals than cow’s milk. It provides the vitamins of group B. B1 vitamins are good for the nervous and muscular system. B2 vitamins are useful for tissues. Rich in vitamin B5, goat’s milk helps the development of skin, nails and good hair. As it contains vitamins B3, it is good for growth. Rich in vitamin A, goat’s milk helps maintain good vision and increases resistance to infections. It also contains vitamin D, the antirachitic properties for childrens.

One small weakness of goat milk is that it naturally contains less folic acid (vitamin B9, essential for the formation of red blood cells and nerve cells) than cow. This is why its UHT (Ultra High Temperature) milk is enriched with vitamins B9.

Goat milk is a good source of calcium and protein. A single glass of goat milk provides on average 33% of the daily calcium (against 25% for cow’s milk) and 17% of the daily intake of protein per day.

Goat milk contains leptin

Leptin is a hormone secreted by fat cells. This hormone has several physiological effects on the body such as the regulation of energy balance and neuroendocrine functions, some of which are related to the development: the balance between glucose and insulin, the immune system and the development of the central nervous system. In addition, since some time the hypothesis is that a disturbance in the metabolism of leptin contributes to obesity.

Leptin has been found in breast milk, milk of mice and certain other animals. The question was whether leptin was present in goat milk, and whether leptin could have an effect on the consumer (human). Babies fed with breast milk, have indeed a higher content of leptin in blood than babies who receive powdered milk. It is also recognized that breastfed babies show differences on certain points compared to babies fed with a milk replacement.

Research has also shown that the growth curve is more higher upon increasing amount of leptin in breast milk . Leptin is certainly present in goat milk. Colostrum (the first milk after birth lambs) contains much of it. Then its content decreases gradually to a more or less stable concentration.

Goat milk cholesterol reducing effect

Goat milk has a more pronounced reducing effect on the cholesterol than cow’s milk. This was demonstrated in tests on animals, but not in clinical studies. The reason for this greater effect is the reduced cholesterol levels and increased content of components that lower cholesterol levels in the blood.

This had long been known, but recent studies provide net consumption of the cholesterol reducing effect. Goat milk is rich in medium chain fatty acids (MCFA): 60% more in comparison with cow milk. These fatty acids reduce the formation of cholesterol in the body and limit the absorption of cholesterol in the intestines.

The increased secretion of cholesterol via the bile, may also be the result of an effect of the medium chain fatty acids. Goat’s milk contains also more monounsaturated and polyunsaturated fatty acids, and proof has been provided that they stimulate the secretion of cholesterol.

In the above we have already indicated that overall milk has anti-oxidative capacity, but in the meantime it has also been proven that goat milk has more efficient anti-oxidative capacity. We clearly see the parallel with vegetables and fruit that a high level of antioxidants is beneficial for lowering cholesterol levels.

All these results offer a clear view of what is important: It is not the amount of cholesterol, but the effects on the cholesterol balance. For its high content of medium chain fatty acids and anti-oxidative effect, goat milk contributes at several levels to the removal of too much cholesterol in the body.

Goat milk effect on the immune system

An important task of our immune system is protection against pathogenic microorganisms. Milk consumption contributes to this task, in part due the presence of many enzymes.

Milk naturally contains microorganisms, even undesirable. It should therefore be noted that the components of milk are not only functional for the consumer of milk. Firstly they protect the milk itself against premature deterioration.

Besides enzymes, milk contains a large number of other bioactives, which may have an immunological effect on the body. Oligosaccharides are present at 5 to 8g per liter, the third highest concentration in breast milk after lactose and fat. Goat milk contains 20 times less than breast milk, but cow’s milk still contains 10 times less than the goat milk.

Children receiving breastfeeding are better protected against infections than children who receive only milk powder.

This is attributed to the oligosaccharides in human milk: on one hand they protect against pathogenic bacteria in the intestines, and secondly they stimulate the growth of bifido-bacteria (beneficial) in the gastrointestinal tract.

It has recently been proven that the oligosaccharides are also capable of sequestering microorganisms. In addition it has been shown that oligosaccharides play an important role in the development and differentiation of intestinal tissue of newborns. All this is possible because the oligosaccharides are not digested in the upper digestive tract but are processed only in the intestines.

Based on this perspective, nowadays tests are conducted (at the animal level) with oligosaccharides as drugs against inflammation of the intestines. Its therapy today involves treatment with corticoids which can indeed be effective, but may cause a series of side effects.

Compared to cow’s milk, goat’s milk is not only ten times as rich in oligosaccharides, you will also find many different oligosaccharides (including branched molecules).

Oligosaccharides in goat milk can have an anti-inflammatory effect, and therefore goat milk is recommended for patients suffering from bowel disease such as colitis or Crohn’s disease. There are at the same time indications for a probiotic effect by selective stimulation of beneficial microbiota in the intestines.

Is goat milk less allergenic than cow’s milk?

About 5 to 10% of young children present a food allergy. The most common allergy is that due to cow’s milk.

Often children’s who were initially breastfed, and then switched to powdered milk, develop a sensitivity to milk and even show symptoms after cow milk consumption. Soy milk or hydrolyzed formulas may offer an alternative, but can in no way be compared to the qualities of breast milk or raw milk as for example in bioactive components.

For a long period of time, goat milk was presented as an alternative to cow’s milk in case of allergy. Some allergic children appear to support derivatives of goat milk. Further tests were rather contradictory. In some cases the allergy to cow’s milk coincided with goat milk allergy. There are even reports that mention an allergy to goat milk, where cow’s milk was no problem.

According to some researchers, it is crucial to avoid cow’s milk as a first milk replacement for breast milk. Based on studies related to allergies, it is also accepted that the differences between cow’s milk and goat’s milk are due to the lower content of alpha casein in goat milk².

This important dairy allergen serves as a support for other allergens such as betalactoglobuline. The latter is attached to the casein micelles, making food harder to digest. In this way the milk allergen in goat milk would be relatively easier to digest and less allergenic³.

In addition we must consider that there is a clear difference between intolerance (or hypolactasia) and allergy. Some allergic people supposedly present a simple intolerance. After consumption of excess lactose, they are subject to bloating, possibly accompanied by diarrhea. There is often a lack of enzymes due to heredity, but it can also be a side effect of other diseases.

People with lactose intolerance can usually consume lactose 12 grams a day without symptoms (equivalent of a glass of milk). Lactose can indeed be metabolized by intestinal bacteria.

We cannot conclude that goat milk is not or generally less allergenic. However, research shows that it would be better to choose goat milk as a milk substitute to breast milk.

References

1. University of Granada. Goat milk can be considered as functional food, Spanish researchers find. ScienceDaily. 19 May 2011.
2. Roncada, P., Gaviraghi, A., Liberatori, S., Canas, B., Bini, L. and Greppi, G. F. Identification of caseins in goat milk. Proteomics. 2002 Jun;2(6):723-6.
3. Haycraft VL. How Goat’s Milk Is Healthier Than Cow’s Milk. Goat Milk Nutrition. 1994

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There was the famous goat Amalthea, the nurse of Zeus. There was Homer, who celebrated in the Iliad the restorative properties of goat cheese. And at all times, with the Hebrews and Greeks, at the Renaissance or in the Caribbean in the last century, there were goats to nurse children. This shows the importance of this animal in human history…

Valued for cheese of which they are the origin, goat milk and sheep milk are also known to be possible alternatives in case of allergy to cow’s milk proteins. But these are not their only qualities. Rich in essential fatty acids, in calcium (8% more than in cow’s milk), in potassium, selenium and vitamin A, goat milk contains easily digestible proteins, comparable to breast milk. As for sheep’s milk, it contains more calcium, protein, phosphorus and vitamins A, C, B2 and B6 than cow’s milk.

The benefits of sheep milk

Sheep milk is richer in protein than other milks. In particular, it contains a lot of a-casein. Casein forms micelles loaded with phosphorus and calcium, with physicochemical characteristics similar to those of cow’s milk, but of slightly smaller dimensions.

There is more of phosphorus and calcium in the colloidal phase, than in the soluble phase as compared to cow’s milk. These differences show that these milks have different coagulation characteristics: sheep milk coagulates faster and gives a firmer curd than cow’s milk. This is why it is often used in cheese (like goat milk).

The richness of the serum proteins in sheep milk is especially marked by a high content of immunoglobulins.

The non-protein nitrogen (6% to 8% of total nitrogen) is distributed somewhat differently from that of cow’s milk: more urea and uric acid and less of free amino acids.

Sheep milk: the front minerals

Sheep milk has clearly more calories than cow’s milk. Yet, like goat milk, fatty particles are finer for sheep milk, which facilitates their digestion.

Sheep’s milk also contains more proteins, which play an important role in the construction of body tissues and their development.

The taste of sheep milk is fairly mild, slightly sweet.

The main interest of sheep milk is that it is very rich in minerals. Calcium, Zinc, Vitamin B, Phosphorus … Sheep milk is ideal for people with mineral deficiencies.

It is particularly recommended for the elderly people and for children who follow a special diet. Today, it is especially important to identify your needs and expectations to choose the right milk, and especially to choose the better tolerated milk for your body.

Another advantage of sheep milk

Although the lactose content of sheep milk is similar (or even higher) than that of cow’s milk, sheep’s milk proteins are very different from cow’s milk. In particular, sheep milk does not contain beta-lactoglobulin, one of the most allergenic proteins from cow’s milk. Sheep milk is apparently easier to digest, and leading doctors and pediatricians recommend it for patients with lactose intolerance rather than a type of yoghurt, since it is less harmful than the cow products¹.

Moreover, raising dairy sheep is still a craft. However, ewes require much less veterinary treatment (antibiotics or hormones) than cattle.

Another advantage of sheep milk is that it contains three times more linolenic acid (omega 3 precursor) that its cousin cow’s milk and three kinds of lactic acid bacteria (including one that is not present in yoghurt cow milk) of streptococcus, the lactophilus and bulgaricus that develop in particular during fermentation. Rich in protein, sheep milk is also an ally for athletes.

Digestibility

Sheep milk has shown to have a benefit for people who have allergies or intolerances to cow’s milk or goat milk.

Sheep milk can play an important role as a source of energy for the metabolism and will help dissolve blood cholesterol, rather than being a fatty provider to accumulate in the adipose tissue. This ability is due to the high content in short and medium chain fatty mono and poly-unsaturated and essential fatty acids².

Is sheep milk better for your health?

We do not always think of sheep milk in case of allergy to cow’s milk. Yet sheep’s milk contains up to two times more minerals than cow’s milk, such as calcium, phosphorus, zinc and vitamin B group.

Sheep milk has shown to have a benefit for people who have allergies or intolerances to cow’s or goat’s milk as it appears devoid of beta-lactoglobulin, one of the most allergenic proteins from cow’s milk. In addition, fat particles of sheep milk are finer, therefore more digestible than cow’s milk. It seems an ideal milk for older people or children who follow special diets.

Are goat milk and sheep milk preferable to cow’s milk?

The milk from these animals contain a lot of calcium (sheep milk contains 50% more) as well as nutritional ? factors as compared to cow’s milk. But as the size of these animals is smaller, and there have not been excessive selections as for cows, one can imagine that there are less growth factors in dairy products of goat and sheep than in cows, which is probably a good thing.

On the lactose side, goat milk and sheep milk contain almost as much as cow’s milk, so intolerances are probably similar. Nevertheless, some studies have found that children who cannot tolerate cow’s milk can eat some goat milk without problems. This could be explained by the fact that there is less casein in goat milk and especially little alpha-S1 casein, which is highly allergenic.

So the children that react specifically to that protein in cow’s milk would accommodate goat milk. However, goat milk contains more beta-lactoglobulin than cow’s milk, which is not good news for children allergic to the protein fraction. Recent tests can also distinguish the type of milk protein to which one is allergic.

References

1. Shikha Jaiprakash D, Appu Kuttan KK and Kiran S. Study of human allergic milk whey protein from different mammalian species using computational method. Bioinformation. 2012; 8(21): 1035–1041.
2. Xianzi L, Jun L, Liping Z, Wei W and Deming G. MiR-103 Controls Milk Fat Accumulation in Goat (Capra hircus) Mammary Gland during Lactation. PLoS One. 2013; 8(11): e79258.

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Knowledge of mare’s milk benefits dates back to the days of Ancient Greece. Its properties were highlighted by dieticians and ancient doctors like Aristotle and Hippocrates. Donkey milk was already used by the Romans for its therapeutic properties.

Mare milk has been used for thousands of years. Consumed by humans since prehistoric times, horse milk was enjoyed for centuries by the Mongols, the people of Central Asia and the Indo-European steppes, especially in the form of fermented drink called kumiz and kefir.

In the 19th century, mare milk was often used as milk substitution for cow’s milk.

Much less consumed in Western countries than cow’s milk, mare’s milk yet sparked a passion for twenty years for its nutritional qualities and its composition close to that of breast milk. In publications related to organic farming, naturopaths lend it many therapeutic virtues..

Since 2000, mare’s milk is used in cosmetics, especially for correcting skin imperfections. Mare milk remains a relatively expensive product. Indeed, a mare produces only 500 liters of milk per year (about 10,000 liters for a cow).

Mare milk: forgotten advantages

Mare milk, similar to donkey milk, is little known to the public today. Yet these two types of milk are used for thousands of years, both for their nutritional benefits as well as for their cosmetic qualities.

Mare milk: a milk near breast milk

Mare milk is an animal milk that is closest to breast milk because of its composition. The horse and man are both mono-gastric creatures. By comparison, a cow has four different gastric pouches. Horse and man assimilate the different components of food in a similar way, and their milk is therefore similar to each other.

Besides, for a long time, the mare’s milk was used as a milk substitute for newborn children, even in many maternity hospitals in France. The mare’s milk has completely disappeared from French maternity in the aftermath of World War II, although mare’s milk use had already decreased significantly for several years.

The nutritional qualities of mare milk

Mare milk is a rather poor milk casein (protein) provider. This poverty makes it a much more digestible milk than cow’s milk. This is one of the reasons why the mare’s milk can be recommended for young children whose liver has trouble assimilating components of cow’s milk. Mare’s milk is also recommended for adults whose bodies cannot tolerate cow’s milk.

Mare milk is also very rich in lysozyme, while only traces of this enzyme are found in cow’s milk. The lysozyme is an enzyme acting as an antimicrobial agent. Mare’s milk is also rich in lactoferrin, a glycoprotein that facilitates iron absorption by the body and which would have antibacterial, antioxidant and anti-inflammatory properties in addition to strengthening the immune system.

Mare milk, because the animal is mono-gastric, is rich in monosaturated fatty acids whose role is to contribute to the reduction of “bad cholesterol”. Mare’s milk is also rich in vitamin C (antioxidant) and vitamin D that intervene in prevention of cancers and diabetes. Due to its low amount in casein and beta-lactoglobulin, mare’s milk is only slightly allergenic.

Mare and cosmetic milk

As donkey milk, mare’s milk is also popular in cosmetics.

Many benefits are attributed to mare’s milk in the world of cosmetics and especially with respect to the beauty of the skin. Thus, the mare’s milk have moisturizing properties, but also regenerating, slowing the aging of the skin due to the presence of lactoferrin in liquid.

Mare milk is also beneficial for acne prone skin due to its anti-bacterial components, and it would heal in part important skin conditions like eczema, psoriasis or neurodermatitis, and this because of the healing virtues ofhorse milk. Mare milk is then sold as food supplements, creams or soaps.

Health benefits of mare’s milk

In popular legends or real milk-medicine, many health properties are attributed to the mare’s milk. Thus, the mare’s milk is recommended for people suffering from stress or fatigue, as well as individuals with difficulties in digestion and intestinal transit.

Mare milk is also recommended for children under four year’s old suffering from sleep disorders. Mare milk also would have the most effective antibiotic attribute to help healing intestinal inflammation and ulcers. Mare’s milk also has beneficial effects on mouth ulcers particularly, due to its antibacterial properties.

The mare’s milk composition also prevents migraines and would perfectly fit as part of a balanced diet. Sometimes the mare’s milk is also indicated as an adjunct therapy for high blood pressure due to the presence of proteins in the milk similar to those used in the medical community for this type of pathology.

Gastro enterology

Mare’s milk can help improve some digestive problems resulting from the destabilization of the intestinal bacterial flora. It can act as a prebiotic and / or probiotic by the combination of lysozyme and lactoferrin and thereby limit the growth of undesirable bacterial flora by promoting the growth of bacteria of lactic acid and bifidobacteria such as Lactobacillus plantarum and Lactobacillus salivarius.

Thus, mare’s milk contains a high percentage of lysozyme, a protein that limits the growth of microbial bacteria that cause intestinal infections and diarrhea. A bacteriostatic action against gram-positive bacteria and enterobacteriaceae.

Also, as mentioned above, it promotes the growth of other bacteria which benefit from the gastrointestinal sugars released in the intestine which are growth factors for them¹.

The effect of some bioactive peptides derived from the digestion of mare milk protein may play an important role in reducing intestinal inflammation associated with various digestive disorders such as irritable bowel syndrome.

We should also take into account the regulatory effect of chemotaxis and oxidative cause in inflammation by lysozyme and omega-3 as well as omega-6². These polyunsaturated fatty acids (omega-3 and omega-6) also have anti-inflammatory function as important as bioactive peptides and can also be a great help in these cases of digestive diseases.

In the case of Crohn’s disease, for example, it was noted that butyrate content of mare’s milk can help maintain a good colonocytes state and prevent aggravation of the disease.

For lactose intolerant people, mare’s milk has certain advantages. Probiotic bacteria produce the lactase enzyme to help metabolize lactose. Knowing that the current increase in lactose intolerance is, in part due, to the abuse of antibiotics that have weakened the intestines by decolonizing the intestinal lactase. This is why proper settlement of these bacteria may lower lactose intolerance. Thus, this feature boosts residual lactase in the enterocytes of the person, encouraging action and lowering their intolerance upon consumption of this milk.

Mare’s milk also contains significant amounts of magnesium that can help to treat intestinal disorders such as irritable bowel disease.

Immunology

Mare’s milk can have an important role in the immune system because of some key components. First, it must be said that this milk contains immunoglobulin G, immunoglobulin A and immunoglobulin M.

IgG is the only one with the ability to cross biological membranes. On the basis of a secondary immune response, most immunoglobulins belong to this type.

IgA may be secreted by mucous membranes and exocrine glands, making a most important action on the surface of mucous membranes and fluids.

IgM is responsible for developing a balance of intravascular space, so it stimulates a primary response.

In addition to the described immunoglobulins it should be noted that the whey protein is present in mare’s milk.

Lactoferrin has an antimicrobial activity which provides protection against the pathogenic bacteria that colonize the mucosa. It is used as a natural antiseptic³. Lactoferrin participates in the antimicrobial activity against gram positive and some gram negative, but also against some viruses and fungi. It features a modulator of the immune response, stimulates or inhibits various hormonal and cellular components involved in the prevention and / or resolution of the infection and inflammation associated with these⁴.

Lysozyme also has an antiseptic activity. It acts on certain bacteria by removing the polysaccharide component of their cell walls⁵. It also has anti-inflammatory activities⁶.

The β-lactoglobulin has antimicrobial and antiviral properties. It can inhibit the Gastronorm pathogens, promote the immune response of the body and regulate the development of the cell⁷.

The α-lactalbumin is a bactericide, an antimicrobial agent and it is an inducer of apoptosis.

Milk proteins such as bioactive peptides have various properties. Including the regulation of blood pressure, anti-microbial and anti-inflammatory⁸.

The above described proteins contain amino acids essential for the proper functioning of the body but the mare’s milk contains amino acids that are also more easily absorbed.

Among them, the following should be mentioned:

Aspartic acid helps the immune system, it causes increased production of immunoglobulins and antibodies.

Serine is useful for maintenance of a healthy immune system and contributes to the production of immunoglobulins and antibodies.

Lysine has great antiviral properties and enhances the immune function and antibody production.

Histidine is needed for the production of red and white cells in the blood. It improves the immune response.

Mare milk also contains a significant amount of vitamins that are related to the immune system, they are presented below:

Vitamin A or retinol increases the immune function.

Vitamin B2 or riboflavin regulates the growth of red blood cells and helps maintain a strong immune system.

Vitamin B5 or pantothenic acid is necessary for the formation of antibodies to minimize the toxic effects of certain antibiotics, and for help in healing wounds.

Vitamin C or ascorbic acid helps fight bacterial and viral diseases.

Vitamin E or tocopherol regulates the binding of platelets and increases the immune response, for example by stimulating red blood cells to become more resistant.

Thus, it is not the action of each component individually, but the sum of these that provides support to the body against various pathogens.

Oncology

Mare milk can have great benefits in the treatment of cancer due to the presence of certain components in milk. First of all pay attention to whey proteins:

Lactoferrin is a protein or lactotransferrina immunoreguladora, anti-inflammatory, antioxidant and anti-cancer⁹. Melatonin is synthesized from the essential amino acids of the α-lactalbumin protein and tryptophan, used to treat cancer (brain, lungs, gastrointestinal tract, etc.) In addition to the side effects caused by chemotherapy, clinical Ohayo in Cleveland (USA) is developing a vaccine against breast cancer from the α-lactalbumin protein inducing apoptosis of tumor cells.

Lysozyme has an important role in the regulation of cancer. It is an antioxidant which acts as a regulator or “brake” in DNA replication (such as a control cell). It sends a signal that reaches the TP53 gene which is transcribed in the p53 protein which is a tumor suppressor. Thus, this gene activates the anti-oncogene and is involved in tumor suppression¹⁰.

In addition to these proteins, the vitamins C and E are antioxidants such as lysozyme. Vitamin E improves the action of selenium that helps to fight cancer.

It is worth mentioning the important role that the mare milk can play in the bacterial composition of the probiotic bacteria for the content of Bifidobacterium Faecalobacterium group. They are bacteria that degrade hexoses, pentoses, alcohol, acetate, propionate and butyrate (SCFA) (short chain fatty acids). The butyrate is also mentioned in the current literature for its anti-cancer ability.

Although the mechanism of action is unknown, we know that butyrate inhibits the cells of colon tumors, and instead encourages the growth of their epithelial cells.

We have yet to demonstrate the mare’s milk qualities in clinical studies but through observational studies it has been shown that it can be a significant help to improve recovery from chemotherapy in reducing side effects.

Side effects of chemotherapy are, among others, nausea, loss of appetite and lower defenses. It is mainly on the side effects that mare milk may have benefits. Mare milk induces the synthesis of serotonin (due to its high content of tryptophan and tyrosine), thus contributing to improve the patient’s mood to help recover the appetite. The regeneration of the intestinal flora may improve traffic control and help reduce digestive discomfort and nausea.

The high content of lysozyme, lactoferrin, IgA and bioactive peptides makes mare’s milk a great help in the reinforcement of the defenses.

Note that in the tumors with hormonal origin, in cases of ablation, the mare’s milk is not recommended because it contains conjugated estrogens. It should also be noted that in the case of radiotherapy treatment it must be recalled that the mare’s milk contains natural antioxidants.

Hematology

It has been observed that people with certain blood disorders who consumed mare’s milk show improvements.

First, let’s see the case of anemia: In addition to the iron content in milk, there is another element that is even more important in this case. Mare’s milk contains a protein called lactoferrin and lactoferrin. This protein has the ability to bind iron and transport it through the bloodstream¹¹. The protein-bound iron is no longer available for potential pathogens where it is necessary for their metabolism, thus inhibiting their growth. This is why it explains the bacterial action and apparently also the antiviral action. Lactoferrin is resistant to the acid pH in the stomach.

Some of the milk components, such as amino acids alanine and valine, can help stabilizing blood sugar levels.

With regard to the regulation of cholesterol, the amino acid methionine can help prevent its accumulation. Polyunsaturated fatty acids such as omega 3 and omega 6 are present in milk and can certainly assist in lowering cholesterol.

Mare milk also provides some vitamins such as vitamin B3 or niacin that helps reducing cholesterol and triglycerides, stabilizing blood sugar, increasing circulation and s reducing blood pressure.

Vitamin B5 or pantothenic acid also helps reducing blood cholesterol levels and blood pressure. Finally, vitamin E or tocopherol helps fighting against cholesterol and triglycerides. It also helps to protect against anemia.

Horse milk plays an important role in facilitating the absorption of some of the components needed by the body: Better absorption of calcium because it comes with vitamin D, lactose and estrogen. Thus, a system to meet the calcium requirements of the organization, among other things, can prevent diseases such as hypertension¹².

Psychology

Mare milk can influence mood and improve well-being in the short term thanks to the contribution of free amino acids.

This improvement is consolidated in the medium and long term because of one of the proteins in the milk, α-lactalbumin. This, among others, is a source of essential amino acids such as tryptophan and tyrosine that act as precursors of the neurotransmitter serotonin, which we know is very important for our well-being¹³.

Serotonin is a neurotransmitter used by the nerve pathways responsible for mood, appetite, sleep and sexual desire. By the contribution of essential amino acids that our body needs to synthesize this neurotransmitter, the nerve pathways related to positive feelings have the option to operate and better regulate itself. The synthesis and degradation of serotonin regulates the dynamic balance of neurotransmitters, thus promoting a healthy nervous system.

In addition, the mare’s milk consists of other elements that promote well-being. It contains significant magnesium for nerve transmission and delivers energy to neurons while also being a muscle relaxant.

In addition to improving mood, mare’s milk gives us energy. This energy comes mainly from lactose, with only a small amount of energy derived from sugar and fat.

It also contains a large amount of vitamins, minerals, fatty acids (omega 3 and omega 6) and amino acids¹⁴.

It was found that the mare milk can help people in a bad mood, suffering from depression or other problems such as stress and anxiety.

Dermatology

Today the effectiveness of mare’s milk on people with skin problems has been shown. Therefore, we can say that milk can play an important role in dermatology.

Although the exact mechanism is not known, these improvements have been seen from a small daily dose of milk of the mare in addition to the use of cosmetics based on mare’s milk, in cases of psoriasis, atopic skin, eczema, etc.

A clear improvement was found. It seems that some of the benefits observed in cases of atopic dermatitis may be due to the regulating effect of the bacterial flora mare’s milk.

In cases of psoriasis, after long-term consumption of milk, there has been a decrease in virulence of the skin damage and a reduction in the departure area affected. It must be said, however, that we cannot say whether mare’s milk can be a remedy.

Mare’s milk has several components that can be linked to the maintenance of healthy skin. It has most of the amino acids, such as serine (skin hydration) and cystine (high sulfur) which are indicated for the skin disorders. It should also be noted that milk from the mare contains many vitamins that help the functioning of our body.

In order to close this dermatology subject, it should be noted that vitamin A or retinol contributes to healthy skin, and vitamin C or ascorbic acid helps prevent and improve the skin. They help maintain healthy collagen in the skin and repair damaged tissue.

References

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12. Manuel Hernández Triana y Carmen Porrata Maury. (1999). Calcio, osteoporosis, hipertensión arterial y càncer colorrectal. Cubana Aliment Nutr, 13(1), 33-45.
13. Csapó-kiss, Zs.; Stefler, J.; Martin, T.G.; Makray, S. & Csapó, J.; Composition of mare’s colostrum and milk. Protein content, aminoacid composition and contents of macro and micro-elements. International Dairy Journal 5 (1995): 403-415
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