Conventional Milk

The problem with conventional milk lies in the genetic modification of the cows that produce it, as well as the hormones and antibiotics that these cows receive in order to maximize milk production.

As is the case with conventional meat, the toxins that the animal possesses will get transferred to you. So unless you’re prepared to run the risk of contracting a host of illnesses from a glass of milk, I’d advise reconsidering the choice.

Furthermore, when milk is pasteurized it loses its nutritional value, as well as an important enzyme – lactase. Without this enzyme, many people struggle to digest the milk sugar, lactose. It’s estimated that nearly 65% of the human population struggles to some degree to digest lactose after infancy.

Raw, organic milk from grass-fed cows is far healthier. It can usually be found in local health food stores or at your local farmers market.