By Sally Fallon Morell

Not since the 1940s have scientists carried out any significant research on raw cows milk, a lamentable situation attributable most probably to the influence of the powerful dairy industry. The fact that we must refer to old studies showing the safety and superior health benefits of raw milk versus pasteurized has been a source of criticism for the raw milk movement.

Fortunately, much recent research exists on the qualities of human milk, and these results are applicable to the milk of other domesticated mammals—cows, goats, sheep, camels, water buffalo and reindeer.

For many years, scientists believed that human milk was safe because it was sterile. This notion has given way to the realization that human milk contains many pathogens. For example, scientists in Finland detected several strains of Staphylococcus aureus “known as a causative agent of maternal breast infections and neonatal infections” in human breast milk samples.¹ Scientists in Canada report that breast milk “is a body fluid capable of transmitting blood-borne pathogens when ingested.”² In fact, in a screening program for expressed breast milk in China, testing revealed “the alarming fact that our study group had the highest rate of contamination ever reported.”³ Pathogenic bacteria in the milk included enterococci and Staphylococcus aureus. The research team speculated that the high rate of contamination “could be due to the Chinese tradition of avoiding bathing for one month after childbirth.” Pathogens are transferred to the suckling infant via breast milk from the skin.

The discovery of pathogens in human milk has coincided with the discovery of multiple, redundant anti-microbial mechanisms in the milk of all mammals, which protect the infant by building immunity and by binding or destroying pathogens. “Protective factors in milk can target multiple early steps in pathogen replication and target each step with more than one antimicrobial compound. The antimicrobial activity in human milk results from protective factors working not only individually but also additively and synergistically.”⁴

These protective factors include immunoglobulins, mucins, lactoferrin, lactoperoxidase, oligosaccharides and short- and medium-chain fatty acids.

Compounds containing a sugar molecule, such as glycoconjugates and oligosaccharides, are synthesized by the mammary gland. They protect the nursing infant by inhibiting pathogen binding. These compounds are specific to different pathogens. For example, “a fucosyloligosaccharide inhibits infection by Campylobacter jejuni. Binding of Streptococcus pneumoniae and of enteropathogenic E. coli to their respective receptors is inhibited by human milk oligosaccharides. The 46-kD glycoprotein, lactadherin, inhibits rotavirus binding and infectivity. . . a mannosylated glycopeptide inhibits binding by enterohemorrhagic E. coli. A glycosaminoglycan inhibits binding of gp120 to DC4, the first step in HIV infection.”⁵

The protective factors in milk inhibit not only the currently present pathogens but also “anticipate new mutations and new pathogens
. . .”⁶ The immunological factor IgA, for example “appears to reflect long-term maternal immunologic memory.”⁶ This explains the Chinese wisdom—shocking to investigators—of not bathing for a month after giving birth. When the infant suckles from dirty skin, the immunological factors in milk can program the infant for protection against a myriad of pathogens for life! Medical science has had the tendency to foster a man-can-do-things-better-than-nature attitude, but these studies can only inspire awe and wonder at the exquisite processes that support biological life.

The protective components in mammalian milk are mostly molecules of exceeding complexity, many of them involving protein compounds with precise but fragile folding. Heat disrupts and inactivates most of them, especially the rapid and/or prolonged heating of pasteurization.⁷

That heating reduces the ability of milk to protect against infections is more than just speculation. In 1984, researchers in India carried out a randomized controlled trial involving 226 high-risk newborns given combinations of formula and raw and pasteurized human milk. The highest rate of infection occured in the group given pasteurized human milk plus formula (33 percent). Those given raw human milk plus formula had a 16 percent rate of infection and those given pasteurized human milk alone had a 14.3 percent rate of infection. The lowest rate of infection was 10.5 percent in the group given raw human milk.⁸

Researchers in Africa looked at ways of storing human milk. No growth of pathogens was observed in raw human milk stored 4 hours at high temperature (30-38 degrees C), 8 hours at room temperature (15-27 degrees C) and 24 hours at refrigerator temperature (4-10 degrees C).⁹ They concluded that “although freezing temperature (0-4 degrees C) seemed safest for breast milk storage, short-term storage in a freezer is not recommended due to the likely hazards of the thawing process.” Another study found that raw human milk was safe for human consumption for up to 72 hours refrigerated.¹⁰ Longer-term storage by freezing did not cause safety problems.

Unfortunately, human milk donated to breast milk banks is routinely pasteurized before freezing, thereby destroying the many protective mechanisms that human milk can confer on premature babies.

The research on human milk applies equally well to the milk of other mammals. In fact, because baby animals are born in muck and manure, the protective mechanisms in the milk of cows, goats, sheep, etc., are often even more concentrated. For example, lactoperoxidase, an enzyme in raw milk that kills pathgens using small amounts of hydrogen peroxide and free radicals, is ten times higher in goat milk than human milk!¹¹

While research on human milk has revealed the fact that raw milk provides strong protection against disease, the bureaucrats in our US dairy and health departments are mired in 40-year-old science. Next time one of these unlightened souls tells you that the milk you give your children has to be pasteurized for their protection, ask them whether the pathogen-loaded breast milk you give your infant has to be pasteurized, too.

REFERENCES
1. J Appl Microbiol. 2003;95(3):471-8.
2. Neonatal Netw. 2000 Oct;19(7)21-5.
3. J Hosp Infec. 2004 Oct;58(2):146-50.
4. J Nutr. 2005 May;135(5):1286-8.
5. Curr Med Chem. 1999 Feb;6(2):117-27.
6. Adv Exp Med Biol. 2004;554:145-54.
7. Scientific American, December 1995; Lancet. 1984 Nov 17;2(8412):111-3.
8. Lancet. 1984 Nov 17;2(8412):111-3.
9. Cent Afr J Med. 2000 Sep;46(9):247-51.
10. Eur J Pediatr. 2000 Nov;159(11):793-7.
11. J Dairy Sci 1991;74:783-787

This article appeared in the Summer 2005 edition of Wise Traditions, the quarterly journal of the Weston A. Price Foundation.

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To help you with any questions you may have about the recipes below, please refer to our:

• Frequently Asked Questions (FAQ) on Homemade Baby Formula,
• Diet for Pregnant and Nursing Mothers,
• FAQ on Diet for Pregnancy, and
• Homemade Baby Formula Testimonials.

VIDEO: Chapter leader Sarah Pope has posted videos about making both the raw milk and liver formulas:

• Milk-Based Formula Video: thehealthyhomeeconomist.com/video-homemade-milk-based-baby-formula/
• Liver-Based Formula Video: thehealthyhomeeconomist.com/video-hypoallergenic-baby-formula/

Many of the ingredients for these recipes are available from Radiant Life, 888-593-8333, www.radiantlifecatalog.com.

Jump to:

• Raw Milk Baby Formula
• Variation: Goat Milk Formula
• Liver-Based Formula
• Fortified Commercial Formula
• Egg Yolk for Baby
• Homemade Whey
• Breast Milk and Homemade Formula Nutrient Comparison Chart

Raw Milk Baby Formula

Makes 36 ounces

Our milk-based formula takes account of the fact that human milk is richer in whey, lactose, vitamin C, niacin, and long-chain polyunsaturated fatty acids compared to cow’s milk but leaner in casein (milk protein). The addition of gelatin to cow’s milk formula will make it more digestible for the infant. Use only truly expeller-expressed oils in the formula recipes, otherwise they may lack vitamin E.

The ideal milk for baby, if he cannot be breastfed, is clean, whole raw milk from old-fashioned cows, certified free of disease, that feed on green pasture. For sources of good quality milk, see www.realmilk.com or contact a local chapter of the Weston A. Price Foundation.

If the only choice available to you is commercial milk, choose whole milk, preferably organic and unhomogenized, and culture it with a piima or kefir culture to restore enzymes (available from G.E.M. Cultures 707-964-2922).

Ingredients

• 2 cups whole raw cow’s milk, preferably from pasture-fed cows
• 1/4 cup homemade liquid whey (See recipe for whey, below) Note: Do NOT use powdered whey or whey from making cheese (which will cause the formula to curdle). Use only homemade whey made from yoghurt, kefir or separated raw milk.
• 4 tablespoons lactose¹
• 1/4 teaspoon bifidobacterium infantis²
• 2 or more tablespoons good quality cream (preferably not ultrapasteurized), more if you are using milk from Holstein cows
• 1/2 teaspoon unflavored high-vitamin or high-vitamin fermented cod liver oil or 1 teaspoon regular cod liver oil³
• 1/4 teaspoon high-vitamin butter oil (optional)¹
• 1 teaspoon expeller-expressed sunflower oil¹
• 1 teaspoon extra virgin olive oil¹
• 2 teaspoons coconut oil¹
• 2 teaspoons Frontier brand nutritional yeast flakes¹
• 2 teaspoons gelatin¹
• 1-7/8 cups filtered water
• 1/4 teaspoon acerola powder^{1, 2}

1. Available from Radiant Life 888-593-8333, www.radiantlifecatalog.com.
2. Earlier versions of this web page called for 1 tsp of bifidobacterium infantis and 1 tsp of acerola powder–these were typos.
3. Use only recommended brands of cod liver oil. See our recommendations here.

Instructions

• Put 2 cups filtered water into a pyrex measuring pitcher and remove 2 tablespoons (that will give you 1-7/8 cups water).
• Pour about half of the water into a pan and place on a medium flame.
• Add the gelatin and lactose to the pan and let dissolve, stirring occasionally.
• When the gelatin and lactose are dissolved, remove from heat and add the remaining water to cool the mixture.
• Stir in the coconut oil and optional high-vitamin butter oil and stir until melted.
• Meanwhile, place remaining ingredients into a blender.
• Add the water mixture and blend about three seconds.
• Place in glass bottles or a glass jar and refrigerate.
• Before giving to baby, warm bottles by placing in hot water or a bottle warmer. NEVER warm bottles in a microwave oven.

Variation: Goat Milk Formula
Although goat milk is rich in fat, it must be used with caution in infant feeding as it lacks folic acid and is low in vitamin B12, both of which are essential to the growth and development of the infant. Inclusion of nutritional yeast to provide folic acid is essential. To compensate for low levels of vitamin B12, if preparing the Milk-Based Formula (above) with goat’s milk, add 2 teaspoons organic raw chicken liver, frozen for 14 days, finely grated to the batch of formula (or, 1/4 teaspoon dessicated liver per batch). Be sure to begin egg-yolk feeding at four months.

Liver-Based Formula

Makes about 36 ounces

Our liver-based formula also mimics the nutrient profile of mother’s milk. It is extremely important to include coconut oil in this formula as it is the only ingredient that provides the special medium-chain saturated fats found in mother’s milk. As with the milk-based formula, all oils should be truly expeller-expressed.

Ingredients

• 3-3/4 cups homemade beef or chicken broth
• 2 ounces organic liver, cut into small pieces
• 5 tablespoons lactose¹
• 1/4 teaspoon bifidobacterium infantis²
• 1/4 cup homemade liquid whey (See recipe for whey, below)
• 1 tablespoon coconut oil¹
• 1/2 teaspoon unflavored high-vitamin or high-vitamin fermented cod liver oil or 1 teaspoon regular cod liver oil³
• 1 teaspoon unrefined sunflower oil¹
• 2 teaspoons extra virgin olive oil¹
• 1/4 teaspoon acerola powder^1,2

1. Available from Radiant Life 888-593-8333, www.radiantlifecatalog.com.
2. Earlier versions of this web page called for 1 tsp of bifidobacterium infantis and 1 tsp of acerola powder–these were typos.
3. Use only recommended brands of cod liver oil. See our recommendations here.

Instructions

• Simmer liver gently in broth until the meat is cooked through.
• Liquefy using a handheld blender or in a food processor.
• When the liver broth has cooled, stir in remaining ingredients.
• Store in a very clean glass or stainless steel container.
• To serve, stir formula well and pour 6 to 8 ounces in a very clean glass bottle.
• Attach a clean nipple and set in a pan of simmering water until formula is warm but not hot to the touch, shake well and feed to baby. (Never heat formula in a microwave oven!)

Fortified Commercial Formula

Makes about 35 ounces

This stopgap formula can be used in emergencies, or when the ingredients for homemade formula are unavailable.

Ingredients

• 1 cup milk-based powdered formula¹
• 29 ounces filtered water (3 5/8 cups)
• 1 large egg yolk from an organic egg, cooked 3 1/2 minutes (See recipe for egg yolk, below)
• 1/2 teaspoon unflavored high-vitamin or high-vitamin fermented cod liver oil or 1 teaspoon regular cod liver oil²

1. We are sorry to report that the Mead Johnson (Enfamil) Low Iron formula we previously recommended is no longer available.  In fact, all commercial formula now contains iron, by FDA decree. The best choice for commercial formula today seems to be Baby’s Only Organic Dairy Formula. It contains iron but otherwise contains higher quality ingredients than any of the other commercial formulas. It is also the only brand on the market at this time without the Martek DHASCO and ARASCO additive. If you are forced to use commercial formula, make sure that baby is getting cod liver oil, either added to the formula or given with an eye dropper or syringe.  As soon as possible, introduce solid foods like egg yolk, liver, meat and bone broths.
2. Use only recommended brands of cod liver oil. See our recommendations here.

Instructions:

• Place all ingredients in a blender or food processor and blend thoroughly.
• Place 6-8 ounces in a very clean glass bottle. (Store the rest in a very clean glass jar in the refrigerator for the next feedings.)
• Attach a clean nipple to the bottle and set in a pan of simmering water until formula is warm but not hot to the touch, shake well and feed to baby. (Never heat formula in a microwave oven!)

Egg Yolk for Baby

Egg yolk should be baby’s first solid food, starting at 4 months, whether baby is breastfed or formula-fed. Egg yolks from pastured hens will contain the special long-chain fatty acids so critical for the optimal development of the brain and nervous system. The whites may cause an allergic reaction and should not be given to baby until he is at least one year old.

Ingredients:

• 1 organic egg from a pasture-fed hen
• 1/2 teaspoon grated raw organic liver, frozen for 14 days Note: It is VERY important that the liver be frozen for 14 days before using.

Instructions:

• Boil egg for 3 1/2 minutes.
• Place in a bowl and peel off shell.
• Remove egg white and discard.
• Yolk should be soft and warm, not hot, with its enzyme content intact.
• If you wish to add liver, grate on the small holes of a grater while frozen. Allow to warm up and stir into egg yolk.

Homemade Whey

About 5 cups

Homemade whey is easy to make from good quality plain yoghurt, or from raw or cultured milk. You will need a large strainer that rests over a bowl.

If you are using yoghurt, place 2 quarts in the strainer lined with a tea towel. Cover with a plate and leave at room temperature overnight. The whey will drip out into the bowl. Place whey in clean glass jars and store in the refrigerator.

If you are using raw or cultured milk, place 2 quarts of the milk in a glass container and leave at room temperature for 2-4 days until the milk separates into curds and whey. Pour into the strainer lined with a tea towel and cover with a plate. Leave at room temperature overnight. The whey will drip out into the bowl. Store in clean glass jars in the refrigerator.

Source: Nourishing Traditions by Sally Fallon with Mary G. Enig, PhD.

Breast Milk and Homemade Formula Nutrient Comparison Chart

Based on 36 ounces.

These nutrient comparison tables were derived from standard food nutrient tables and do not take into account the wide variation in nutrient levels that can occur in both human and animal milk, depending on diet and environment.

* Vitamin A levels in human milk will depend on the diet of the mother. Nursing mothers eating vitamin A-rich foods such as cod liver oil will have much higher levels of vitamin A in their milk. Commercial formulas contain about 2400 IU vitamin A per 800 calories.

** Calcium and sodium values for homemade broth are not available.

*** Vitamin E values are derived from commercial vegetable oils. The vitamin E levels for homemade formulas will be higher if good quality, expeller-expressed oils are used.

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Recipes for Whole Baby Foods Formula
Homemade Baby Food Formula FAQ (on the Weston A. Price Foundation website)

By Sally Fallon Morell

The biggest concern parents have about making homemade formula is that it is based on raw milk which, according to medical orthodoxy, is a source of contamination and disease. The only possible way to protect our children, they say, is to be sure the milk is pasteurized.

The chart shown in the article Reported Outbreaks of Food Borne Illness was drawn up for a Los Angeles County Board of Supervisors vote on permitting raw milk in the County. (The vote was favorable, by the way, and raw milk is once again available in Los Angeles.) Except for a brief hiatus in 1990, raw milk has always been for sale commercially in California, usually in health food stores, although I can remember a period when it was even sold in grocery stores. Millions of people consumed commercial raw milk during that period and although the health department kept an eagle eye open for any possible evidence of harm, not a single incidence was reported. During the same period, there were many instances of contamination in pasteurized milk, some of which resulted in death. There have also been many instances of contamination of other foods, including baby formula. In fact, if we withdrew from the market every food type responsible for a case of food poisoning, there would be virtually nothing left to eat. But only raw milk has been singled out for general removal from the food supply.

Both raw and pasteurized milk harbor bacteria but the bacteria in raw milk is the healthy bacteria of lactic-acid fermentation while the bacteria in pasteurized milk is the bacteria of spoilage. And the overall bacteria count of milk produced under clean conditions is much lower than that of pasteurized milk. Both raw and pasteurized milk contain E. coli, normally a benign microorganism. The most likely source of the new strains of virulent E. coli is genetically engineered soy, fed to cows in large commercial dairies. If there is any type of milk likely to harbor these virulent breeds, it is commercial pasteurized milk.

Back in the days when scientists at our universities did real research, they compared the health of children fed raw or pasteurized milk. Children fed raw milk have more resistance to TB, scurvy, flu, diphtheria, pneumonia, asthma, allergic skin problems and tooth decay. In addition, their growth and calcium absorption was superior. (See: Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk.)

Of course, as with all foods, raw milk must come from healthy cows and be carefully handled and stored. The same technology that we use to pasteurize our milk also allows us to keep raw milk fresh and clean. If you are buying directly from a farmer, be sure that the cows are mostly on pasture and that the barn is kept clean. The milk should go directly from the milking machine into a stainless steel tank or clean containers and be kept chilled. It should be used within a period of one week, after which it will begin to go sour (although it is not dangerous when it does so). With these precautions, raw milk is not only healthy but a safe food for all members of the family, even babies.

To find raw milk in your area, use our Real Milk Finder or contact your local chapter of the Weston A. Price Foundation.

This article appeared in the Fall 2001 edition of Wise Traditions, the quarterly journal of the Weston A. Price Foundation. 

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