Drink less milk. If you must, choose fermented milk products instead.

High consumption of milk is correlated with higher mortality risk.


Analysis of milk shows essential nutrients: protein, glucose, fats as well as calcium, vitamins and more.

This basic analysis led official bodies and most doctors to recommend milk to infants, children and adults. This is true especially in the Western world.

By looking at a broader picture, most populations are actually allergic to cow milk. But years and centuries of evolution made most europeans less sensitive to milk allergens.

Milk is a source of D-galactose, which causes oxidative stress damage, chronic inflammation, neurodegeneration, decreased immune response, and gene transcriptional changes. Also present are dozens of bioactive hormones, animal protein, industrial toxins as well as pus, blood and fecal matter. If drinking milk for a short period of time does not show any significant effect, research shows that high consumption of milk (more than 3 glasses a day) for a long period (more than 10 years) significantly shortens lifespan.

In contrast, consumption of yoghurt or cheese decreases risk of cardiovascular diseases or diabetes. Milk fermentation transforms milk protein and glucose as well as D-galactose. Fermented milk  also brings positive effects on gut microbiota and anti-inflammatory.


  • Do not drink milk on a regular basis. If you drink coffee, prefer it black.
  • Fermented products such as kefir milk, yoghurt and cheese are great alternatives. However, make sure to look at ingredients. Avoid those with sugar or additives.
  • Avoid other milk products such as butter or ice cream. Ice cream has too much sugar, and butter raises LDL-cholesterol levels.
  • Prefer breastfeeding over formula.


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