Although for thousands of years humans have used the milk of other mammals as a nourishing food source, in recent years the way animals are raised, how they are fed, and the composition of the milk has led to a host of questions about its role in the modern diet - particularly cow’s milk, which some authorities now caution against. Even health care professionals don’t always agree on its value when it comes to human nutrition.
The reason for this has to do with several compounds milk contains, namely lactose, saturated fat, naturally occurring growth factors, casein proteins - specifically beta casein type A1 and type A2 - and whether the cows are grain-fed or grass-fed. With consumers facing all these issues, it stands to reason that some people would simply opt out, deciding to skip dairy products altogether. Yet, it is important to recognize that not all milk is the same. Conscious, sustainable farming, humane animal practices, the care and proper feeding of the cows, the conditions in which they live, their time in fresh air and on pasture, and even how the milk is pasteurized, can influence the overall quality and characteristics of the milk and butterfat.
Humans have long relied on animals as an important source of nourishment. Milk, which humans have been drinking for approximately 7,500 years, provides fats, proteins, vitamins, and minerals in concentrated amounts that may be more difficult to obtain from plant foods alone.
The rich butterfat of milk naturally contains fat-soluble vitamins such as vitamins A, D, and K2 in varying amounts, as well as conjugated linoleic acid (CLA) and other fatty acids, along with minerals and other nutrients.
Although plants are very nutritious, humans digest them differently than cows do. Because cows have four-compartment stomachs and chew their cud, they can ferment and digest large amounts of grass, flowers, herbs, and other naturally growing plants, converting these plant compounds into milk that contains a unique profile of nutrients. Through their complex digestive process, cows transform plant matter into a concentrated dairy food that has been included throughout history in many traditional diets.
This leads to the question: Is cow’s milk really only for calves and not for humans? According to the Charaka Samhita and other classical Ayurvedic texts, cow’s milk is described as sweet in taste (madhura rasa), cooling in energy, and nourishing to the body’s tissues (dhatus) when properly digested. In Ayurveda, milk is traditionally considered a sattvic food - meaning it is associated with clarity and calmness of mind. When properly prepared and consumed according to one’s individual constitution (prakriti) and digestive capacity (agni), milk is traditionally said to support overall vitality, balance, and a sense of well-being.
Ayurveda also emphasizes preparation. Warm milk is generally preferred over cold milk, as it is considered easier to digest. Spices such as turmeric, cardamom, black pepper, cinnamon, or ginger are often added to enhance flavor and support digestion according to Ayurvedic principles. Sourcing is equally important: organically produced, grass-fed milk from responsibly raised cows is traditionally viewed as the highest quality option.
Disclaimer:
This information is presented for educational and cultural purposes only and reflects traditional culinary and Ayurvedic perspectives. It is not intended to diagnose, treat, cure, or prevent any disease.
