There is mounting evidence that processed milk is the primary cause for the newly developing epidemic of eosinophilic esophagitis (EOE).  The rise of EOE began after the widespread consumption of ultra heat treatment (UHT) pasteurization and micro fluidization homogenization of our milk in the early 1990’s.   

Louis Pasteur recommended heating milk to 72° C for 15 seconds.  UHT heats milk to 140° C.  Homogenization is a process to reduce the fat droplet size so that milk doesn’t separate in the container.  This highly processed milk makes it very pleasing to the eye (uniformly white) and gives it a long shelf life.  In fact, it actually does not require refrigeration.  But in the American market consumers’ unease about drinking non-refrigerated milk has led to most milk being sold cold.  Prior to this ultra processing the cold was necessary to preserve the milk.   

Unfortunately, this ultra-processing (UP) markedly alters both the fat and the protein in milk in a way that creates inflammation in the esophagus.  Also, there are small amounts of detergent residue in milk.  Very strong detergents are used to clean the processing equipment in order to prevent biofilms.  This detergent residue causes a chemical injury that disrupts the normal intact cellular barrier in the esophagus.  These micro-fissures in the esophageal membrane allow the penetration of fat-protein nanoparticles which in turn instigate the incursion of the eosinophils.  Prior to UP there was no detergent residue in milk and the milk proteins/fats were large and did not infiltrate the esophageal lining. 

Finally, there is early evidence that strictly avoiding cow milk and its products (cheese, butter, yoghurt, ice cream) leads to healing of EOE.