Parents exploring alternatives to commercial infant formula are taking a closer look at a controversial recipe from the Weston A. Price Foundation, originally developed by nutritionist Mary Enig, PhD and featured in the book "Nourishing Traditions."
The formula centers on raw, unpasteurized cow's milk from grass-fed cows, supplemented with an extensive list of ingredients including homemade whey, lactose powder, various oils (coconut, olive, sunflower), cod liver oil, gelatin, nutritional yeast, and probiotic bacteria. According to the foundation, the recipe attempts to bridge nutritional gaps between cow's milk and human breast milk, which naturally contains more whey proteins, lactose, and certain vitamins while having less casein than bovine milk.
The recipe, shared on Heather Hartman Health's website, emphasizes sourcing "clean, whole raw milk from old-fashioned cows, certified free of disease, that feed on green pasture." For parents without access to raw milk, the foundation suggests using organic, unhomogenized commercial milk cultured with kefir or piima to restore enzymes destroyed during pasteurization.
Health authorities, including the FDA and American Academy of Pediatrics, have long warned against feeding infants raw milk due to serious infection risks from bacteria like E. coli, Salmonella, and Listeria. The recipe itself includes a disclaimer urging parents to consult their doctor before use. The formula yields 36 ounces and requires careful preparation, including dissolving gelatin and lactose in heated water and blending with the remaining ingredients before refrigeration.
A goat milk variation exists but comes with additional warnings about folate and B12 deficiencies, requiring supplementation with finely grated raw chicken liver and early introduction of egg yolks at four months.
