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Perhaps milk is not all the same (it is not generally available direct from the cow - and many variations of fat content are used). Have we willingness to be specific about exactly what version of product we use? Might be that non-fat milk (I call it colored water) is very different in effect than homogeniezed whole milk. Such data would be good to gather. The observation that Nigel Cockle noted: <<<cows milk can bring on an 'off' period more quickly than this leading me to think that something in the milk has a more direct action on the brain. Strangely, cheese made with sheep's milk does not produce the same reaction. Perhaps I should experiment with goats milk!>>> leads me to suggest that some part of the "cow's milk" is taken to the small intestine directly via mass transport in the liquid; and, is absorbed into the blood stream (which is re-circulating some levodopa); and, displaces or neutralizes that levodopa. Thereby, causing an "off". Other conjecture or explanations would be eagerly read. I do not use milk per se - will be more attentive to effects of eating frozen yogurt which taste I quite enjoy. ron 1936, dz PD 1984 Ronald F. Vetter <[log in to unmask]> http://www1.ridgecrest.ca.us/~rfvetter/