The NHS doctor who says Greek yoghurt and kefir aren’t as good for us as we think

Tuesday, June 16, 2026

Dr. Alan Desmond, an NHS gastroenterologist and plant-based nutrition advocate, argues in his upcoming book that dairy products like Greek yoghurt and kefir may not offer the gut health benefits they are commonly believed to provide. He emphasizes that most adults lose the ability to digest milk comfortably and promotes a plant-centered diet as more effective for preventing chronic diseases.

Dr. Alan Desmond, an NHS consultant gastroenterologist based in Devon and an advocate for whole-food plant-based nutrition, has challenged common perceptions about the health benefits of dairy products such as Greek yoghurt and kefir. In his forthcoming book, *What Your Doctor Isn’t Telling You About Food*, Desmond argues that these popular fermented milk products may not provide the gut health advantages widely attributed to them.

Desmond, who follows a vegan lifestyle, emphasises the role of diet as a primary factor influencing chronic diseases like heart disease, type 2 diabetes, and bowel cancer. He advocates for a dietary approach centred on plants, noting that positive health outcomes in his clinical practice have reinforced his commitment to promoting plant-based nutrition.

However, he questions the nutritional value of cow’s milk and related products for adults. According to Desmond, most yoghurt-fermenting microbes do not survive the digestive process in sufficient quantities to beneficially impact the gut microbiome. He also suggests that scientific evidence supporting the health benefits of kefir remains limited, despite its traditional use as a fermented drink.

His book highlights that while milk is optimal for the infants of the species it is produced for—in humans, breast milk meets the specific developmental needs of babies—cow’s milk is biologically designed for calves, meant to promote rapid growth. Desmond states that by adulthood, most people lose the enzymes needed to digest milk sugar comfortably, calling into question the routine consumption of dairy products beyond infancy.

Desmond’s position contrasts with existing studies, including those he references, which list low-fat dairy among foods associated with a longer health span, alongside fruits, vegetables, legumes, nuts, and unsaturated fats. He clarifies that his view is not a dismissal of milk’s role in infancy or for those unable to breastfeed. He acknowledges that infant formula, typically produced from cow’s milk, remains the medically recommended alternative when breastfeeding is not possible.

During discussions, Desmond noted that donkey milk—the composition of which closely resembles human breast milk—is rarely considered as an infant formula option and is commercially impractical due to high costs and limited availability.

His book is set for release on Thursday, contributing to ongoing debates about plant-based nutrition, dairy consumption, and their implications for adult health.