Are there some benefits even to cheap/factory farmed milk? Some will have a problem with this, but it is the honest and practical look. Some layers of creation can be supportive (blessedly!) even if others in the same situation or same food are not healthy. As an AyurDoula when coming into a mother's home to cook, we have to work sometimes with what is there or budget will permit. So the below is also part of the big picture prelude to the healthier considerations around organic, raw/cooked etc. See much practical info . *Note that this is not a discussion of qualities of breast milk, which is another interesting discussion.
Even non-organic still has specific properties that can serve and may be worth it in the short term. The gunas (energetic and mental qualities - sattva, rajas and tamas, and the 20 properties ayurveda categorizes in Nature from the 5 elements) which can be recognized by anyone in everyday language from any culture (see below). The gunas of milk yield certain properties to good benefit when those properties are needed, ie calming, grounding, antidepressive and others.
Milk:
cools to pacify pitta unless seasoned, then soothes also vata,
is sweet to nourish pitta (P-) and vata (V-), ground and calm
is soft not hard (P/V-) delicacy, relaxation, tenderness, love etc
is cloudy not clear (builds tissue, good for bone, fractures, kinda grounding that way (P/V-)
is smooth not rough (P/V-) building love, moisture, connectivity, compassion
is oily not dry (V-)(esp if has the fat) giving strong lubrication, builds hormones, enhancing connectivity, compassion, love, protecting moisture/moist tissues
Milk also promotes serotonin, calcium, good cholesterol (if orgnic)
Served warm, spiced etc it is vary calming and yields other properties undoubtedly forgotten.
Cow (and of course human) milk enhances ojas in humans if digestion is handling the milk; goat's milk does not give this benefit though ghee and dates may be added for this.
Of course this means milk is kapha increasing and easily promotes phlegm not properly used. Kapha is may be balanced among other influences we can put in milk, by boiling, not just warming it (see link above), pungent spices, and phlegm reducing honey. Contemporary western animal farming puts considerable tamasic guna into it of course, giving the milk a notable ama (toxin) producing influence. Yet for short term results sometimes it is worth using with the client if that is what they have, the results are better than not using.
Organic/happy cows makes it very sattvic, whether from India, the US or anywhere else. Different feed will give different influences, different breeds, and different species have their qualities. Mare's milk is said to be sour and pitta increasing if I'm remembering correctly - to some extent even human milk can be this way on a pittagenic diet of the lactating mother.
Use your Ayurvedic principles and you will know much, whatever your situation, including how to educate to use better quality, and how to balance best you can with what quality milk you have.
Best,
Ysha
