Dairy products contain large amounts of hydrogen sulfide (H2S), a highly corrosive chemical that can cause skin and eyes to turn brown.
The concentration of H2S in dairy products varies by type, from 10 to 100 parts per million (ppm).
According to the U.S. Centers for Disease Control and Prevention, one teaspoon of raw cow’s milk contains 5 ppm.
In the case of cow’s breast milk, it’s about 3.5 ppm.
The FDA estimates that between 100 and 300 people die annually from H2s in dairy product.
The risk increases as the concentration increases, reaching 1,500 ppm in milk products.
But there are a number of ways to reduce your risk of exposure to H2O2, including using organic products, avoiding products with high levels of HCO3, avoiding dairy products that are not lactose-free, and avoiding foods containing the HCO4-rich polyols found in yogurt, which are not acidified enough to form H2SO4.
The Food and Drug Administration also recommends that people limit the amount of time they eat dairy products and limit their intake of milk from cows whose milk is treated with hydrogen sulfides, such as skimmed, pasteurized, or pasteurized pasteurized milk.