Milk (Lactis spp.)
Synopsis of milk
Milk is a nutrient-rich fluid produced by mammals to nourish their young and has been consumed by humans for thousands of years. Typically obtained from animals such as cows, goats, sheep, and buffalo, milk provides an array of vital nutrients, including proteins, fats, vitamins, minerals (notably calcium and phosphorus), and lactose, a type of sugar. Its composition and nutritional content vary slightly depending on the animal source, diet, and farming practices.
Medicinally, milk has historically been valued for its therapeutic properties. Rich in calcium and vitamin D, milk has long been recommended for promoting healthy bones and teeth. Milk's protein content, particularly casein and whey, plays a crucial role in muscle development and tissue repair. Additionally, milk contains bioactive peptides, antioxidants, and immunoglobulins that may offer benefits for the immune system, inflammation control, and gastrointestinal health. Milk and dairy derivatives such as yogurt, kefir, and fermented cheeses have probiotics—beneficial bacteria that support gut health by maintaining balanced intestinal microbiota.
Milk has also served as a vehicle for medicinal substances in traditional medicine, enhancing the delivery and absorption of herbal compounds and supplements. For example, Ayurvedic medicine frequently recommends blending herbal powders or spices like turmeric (golden milk) or ashwagandha into warm milk, enhancing their bioavailability and therapeutic effectiveness.
Historical Usage
Milk’s medicinal use dates back to ancient civilizations, each attributing unique health-enhancing qualities to it. In ancient Egypt, milk and dairy products were symbols of rejuvenation and vitality, often included in offerings to deities or used in medicinal ointments and beauty treatments. Cleopatra famously bathed in milk for its skin-softening and anti-aging properties, leveraging its lactic acid content to exfoliate and moisturize.
In traditional Chinese medicine (TCM), milk—though consumed sparingly—was valued for nourishing Yin, the bodily fluids and tissues, particularly benefiting those weakened by illness or recovering from childbirth. Similarly, Ayurveda considers milk a sattvic (pure and harmonious) food that balances bodily energies, rejuvenates tissues, and strengthens immunity, especially when combined with medicinal herbs.
In Europe, Hippocrates and Galen frequently recommended milk-based treatments for respiratory illnesses, digestive disturbances, and general debility. During medieval times, warm milk infused with medicinal herbs like chamomile, lavender, or sage was widely administered as a calming, restorative beverage.
Throughout history, milk’s accessibility and nutrient-density have established it as a staple in traditional diets and medicinal practices globally, viewed consistently as a supportive and restorative dietary element. Its medicinal significance endures today, supported by both historical tradition and modern nutritional science.
Milk is used for these health conditions
Acid Indigestion (Traditional)
Appetite (deficient) (Traditional)
Backache (Traditional)
Body Building (Scientific)
Bronchitis (Traditional)
Calcium Deficiency (Scientific)
Cancer Treatment (reducing side effects) (Scientific)
Canker Sores (Traditional)
Colds (general) (Traditional)
Convalescence (Scientific)
Debility (Traditional)
Digestion (poor) (Traditional)
Emotional Sensitivity (Traditional)
Endurance (lack of) (Scientific)
Energy (lack of) (Scientific)
Failure to Thrive (Scientific)
Fatigue (Traditional)
Fever (Traditional)
Fingernails (weak or brittle) (Scientific)
Gastritis (Traditional)
Hair Care (general) (Traditional)
Hangover (Traditional)
Heart (weakness) (Traditional)
milk is used to support these body systems
Blood (Scientific)
Digestive System (Scientific)
Immune System (Scientific)
Joints (Scientific)
Muscles (Scientific)
Nerves (Scientific)
Skeletal System (Bones) (Scientific)
Skin (Scientific)
Structural System (Scientific)
Teeth (Scientific)
