- Written by Dr Jasleen Singh, Consultant at UWAY Health
Milk is often called a bone-strengthener. But if you ask someone with osteoarthritis, you’ll hear two very different answers:
“Milk helps me feel stronger.”
“Milk makes my joints feel heavier and swollen.”
Why such a contrast?
Both Allopathy & Ayurveda explained it clearly.
– Milk is naturally rich in calcium, vitamin D, and protein — all essential for bone and joint health. Studies even suggest that women who drink low-fat milk regularly may slow down the progression of osteoarthritis.
– Ayurveda describes this benefit too: when digestion is strong, warm milk (especially with turmeric or dry ginger) nourishes the bones (Asthi Dhatu), calms stiffness, and works like a rejuvenator (Rasayana).
– But the story changes when digestion is weak. Modern medicine calls it lactose intolerance — undigested milk sugars leading to bloating and inflammation.
– Ayurveda calls it Aama — toxic buildup from poor digestion that blocks channels and worsens pain. The signs are the same: heaviness, sluggishness, swelling.
Other dairy makes a difference too.
– Buttermilk: light, digestion-friendly, reduces inflammation — great for joint health.
– Processed cheese: heavy, hard to digest, inflammatory — best avoided.
So, is milk good or bad for your joints?
Neither. The real key is how your body digests it.
Tips for joint-friendly milk:
1. Always take it warm, not cold.
2. Add turmeric or ginger for extra anti-inflammatory power.
3. Replace heavy cheese with spiced buttermilk.
4. Never mix milk with fruits or salty foods.
Your joints don’t just depend on medicines or exercises. They depend on how you nourish them daily — and milk, when used the right way, can be part of that healing.
About Author

Dr Jasleen Singh
Dr. Jasleen Singh is an Ayurvedic doctor with a BAMS degree from the Government Ayurvedic College, Patiala. He specializes in the Ayurvedic management of diabetes and lifestyle disorders, offering holistic and individualized treatment plans rooted in classical Ayurvedic science.