Soy Milk or Raw Milk, Which is Healthier?

There are many raw milk benefits that most people don't know. Many people have never tasted raw milk because milk has been pasteurized for their whole life. Have you heard of the total raw milk diet? It's a therapeutic method that was used in the U.S. at the turn of the 20th century, says professor Heidi Dulay.

Some people do the total raw milk diet today as a serious therapeutic method.

But, cautions professor Dulay, don't try any big raw milk diet at home. Because, she told her class:

"You need access to high quality 100% grass-fed clean raw milk - only available from local farmers who do NOT sell their milk to pasteurization plants or other conventional milk distribution companies (and sometimes, Whole Foods)."
More from Dr. Heidi Dulay:

The truth about raw milk - don't blame it on the cow!


After viewing the video about raw milk a reader has this question:
Rich asks, "So where does soy milk fit in to the equation? is it better than raw milk or just an equal alternative?"

Dr. Heidi replied, "I once thought soy milk was the cat's meow. I was vegan then and the research on soy was in its infancy.

I've now been persuaded that soy milk is, at best, inferior to raw cow's milk or raw goat's milk (its amino acid profile is incomplete), and may even be detrimental to health - especially to the thyroid, reproductive organs and the brain.

This is primarily because of the way soy milk, or soy in general, is consumed in this country - as a replacement for animal milk or animal protein (rather than as an accompaniment to animal food, as it is in Asia, e.g. tofu in fish broth), and in relatively large quantities.

Also, most soy milk in the US is highly processed -- most of the nutrients are processed out of it and remnants of the chemicals used in the processing remain in the milk.


Here is an article on the soy controversy by highly respected researcher and nutritionist Dr. Mary Enig who also cites other research studies.

I now drink raw cow's milk and use goat whey protein."

Heidi Dulay, EdD, NC
Private practice: Little Spa.
Adjunct Professor, JFKU Holistic Health Education, Pleasant Hill, CA
VP Product Development Whole Food Nation.

More about Soy products, if you want to know the science:
High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.

Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.

Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.

Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.

Soy foods increase the body's requirement for vitamin D.

Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.

Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys. SOURCE - Soy Alert!

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website. Good Food Making You Fat Video w/Dr. Heidi


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