If you do please note: I have greatly lessened my brain fog by switching to Organic Whole Milk processed 3.25% BF ( the type with the butter fat and cream in the neck of the glass bottle) from a Certified Dairy. Avalon if you are in B.C., Canada.
This was discovered accidentally as our local vendor was due for a delivery and the shelves were almost empty so I took what I could get...
I had been reading that Brain Fog may have been associated with mis-folded proteins in our diets but I did not think it was in the milk.
If you have been a long time drinker of milk, it would be interesting to hear your thoughts and experience with Brain Fog and if a switch in milk type helps with a less foggy life.
PS I come from Danish, Swedish and Norwegian ancestry.... all milk drinkers
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Sapeye2020
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You should definitely avoid non organic milk. Brain fog could result from many different causes, but it's mainly because of mitochondrial dysfunction from malnutrition/deficiency or toxins and/or gut dysbiosis from overgrowth of pathogens (such as candida albicans). Avoid antibiotics, herbicides, and pesticides as much as possible.
A few details to add: In Canada BGH is banned and has created troubles for Canadian milk producers via the new NAFTA 2.0 Agreement ( because US producers want to have access to our markets with inferior milk products containing BGH) All retail sold milk in Canada has to be Pasteurized so no Raw Milk can be bought, though you can grow your own...We have been asking our neighbours, since 2002, NOT to use herbicide on their lawns (1/2acre plots here) in deference to my bee hives and the honey I harvest.
The same in the state I'm at right now. I used to be able to buy high quality raw milk in a few of the other US states, and I miss having access to it. I buy organic everything (including wine) as much as I could, and it definitely makes difference.
I suspect the difference you are experiencing is due to different methods of pasteurization – there are many different combinations of time and temperature that may be used. See here for those details:
Sufficiently high temperatures can cause chemical changes which can convert nutritious substances into substances that our ancestors did not experience during the course of evolution prior to the advent of cooking. Some of these substances are toxic. I wrote about this here: A Tale Of Two Studies Leads To A Deeper Understanding Of Cardiovascular Disease
park-bear, thanks for your links and comments, got me digging again.
re difference between homogenization and Pasteurization, I accidentally picked a bottle of milk that was Homogenized, in a hurry, no reading glasses, labels are VERY similar, SWMBO gave me what for for getting the wrong kind of MILK when I got home.... and it only took ~15 minutes for the FOG to roll in. Tested 3 times that week, so not a one off.
Google result:How is milk homogenized?
Through the process of homogenization, the milk fat globules that make up the cream are broken down into a smaller and more uniform size, preventing them from rising to the top again. ... This means that the pressure on the milk increases, until it reaches a point at which THE FAT GLOBULES in the milk BREAK as a result.
I believe that is the source of what ever is in Homogenized milk affects the Parky brain some thing like TAU bodies
Google search
Tau is another substance that builds up in Alzheimer's disease and damages brain cells essential for learning and memory. Tau buildup is caused by increased activity of enzymes that act on tau called tau kinases, which causes the tau protein to mis-fold and clump, forming neurofibrillary tangles.
Not an expert, just following up on what I read and my findings
Y'all - I drink RAW GOAT MILK! I have found it to be amazing - It's Food! What I've learned: Cow Milk - including RAW which I drank for 10 + years - promotes mucus, takes more than a day to fully digest.....Goat Milk, including Raw Goat Milk,: Reduces mucus, quick to digest and to me taste's " cleaner / crisper " ( I did a blind taste test of Raw Cow & Goat Milk ). I'm sure I'll get hammered by the " Milk Lobby " but couldn't care less. I vote with my wallet...If you can find Raw Milk - Goat or Cow - give it a try. Find a dairy in your area. You'll never buy that other milk / white water again. By the way, I freeze Raw Goat Milk which lets me keep it on hand much longer without it spoiling.
As for Brain Fog - I've not found Raw Goat Milk to have an affect, either way. I've found my med's help with the fog....I take Rytary 36.25mg / 145mg - 3 pills 4 x / day.... I was drinking Raw Goat Milk long before I was diagnosed with PD. It never entered my mind...now I'll be more attentive....Art
I tried goat milk several times but I just can't stomach the taste. Rest of my family won't touch it period. I need to find a Nubian goat milk somewhere - I heard the milk tastes less goaty.
Was it Raw? I haven’t tried anything that’s been “ processed “, so my frame of reference is limited. I’ll bet if you did a blind tasting your family would be surprised. Too often our eyes limit our perspective. Check out “ The Fearless Critic “. He does blind tastings of wine. 100 experts were brought in to compare Dom Perignon ( spelling ) to Domain St. Michelle. $100.00 vs $14.00 guess who won? DSM 85 - 15. Go figure. Repeated with 100 “ regular folks “. Same result. Point is they only had taste, smell & no LABELS. I’ve done similar with friends and got the same results. Plus it’s a fun evening. This was how I was introduced to Uni - Sea Urchin Sushi. Another story for another time. Art.
I think you may have access to Nubian goat milk- known to be sweeter without aftertaste.. It’s well known goat milk has its distinct gamie taste. Maybe I’ll raise one one day but they’re tough to keep alive I hear with worm problem, especially organically.
That sounds far fetched and speculative. There is nothing structurally changed in fat molecules by mechanically forcing clusters of them into smaller units. Nothing to say they are digested and broken down any differently either. So that doesn't reach more than some individual idiosyncrasy on giving someone a fog...maybe someone KNOWS more about that type of effect but mechanically pressing and then letting off the pressure would have to seriously deform a protein, not a fat or fatty acid. That's a much more micro level than making a drop of fat that is made of a million molecules into a bunch of smaller ones that are twenty thousand or so molecules. I just don't see how that makes individual molecules deform, you're just fiddling with the number and size of clusters in suspension, not their individual structural composition.
Perhaps someone knows better. Deformation of the proteins by heat (pasteurization) or changing of a sugar into something the person finds allergic? That much heat might not matter, would it take higher heat to ruin a protein for much of anything...? Or would 165 degrees F. do it? And I can't see how a temporary, acute brain fog relates to deformed tau protein without being more permanent and chronic, why would it just go away after a while? Can't make sense of that.
here is a short research study that discusses different ways of homogenizing, which I was not aware of. I am going to have another read as it pointed to several possible reasons why the protein is indicated to be damaged by the time it gets to the brain.
I was brought upon raw milk from the farm next door, and I have a scar from TB on my lungs to show for it. If I were to take steroids, the TB will be reactivated.
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