A consequence of the obesity epidemic, which began in the United States during the 1980s, is the targeting of milk as a possible contributing factor for weight gain, metabolic syndrome, and cardiovascular disease, due to its high fat content. As a result, in the mid 1990’s, the U.S. Department of Agriculture recommended switching to reduced-fat milk, and the consumption of whole milk fell drastically. As this was happening, the growth of soy and soy “milk” paved the way for other milk-alternative beverages, such as, almond, coconut, and cashew “milk”, and consumers began to question whether it was healthy or natural for human to consume animal milk at all. In addition to fears that milk contributed to obesity, and the metabolic disorders that go along with excessive weight gain, milk allergy, and anecdotal reports of milk worsening rhinitis, and triggering asthma began to surface.

However, in the past decade, several studies have reported beneficial health effects of cow’s milk in the prevention of the development of asthma and allergy in children, as well as, protection against cancer, obesity, diabetes, and cardiovascular disease in adults.

Further investigation into the composition of milk, and its components haves revealed that it may be time to reconsider the health benefits of milk again. In addition to its nutritional value, the ingredients in milk possess bioactive functionality. The protein, lipid, and saccharide components of milk contain molecules that are anti-inflammatory, anti-microbial, and immunogenic (capable of modulating the immune system), in addition to improving the body’s response to insulin and regulation of fat. Continue reading →