Whole milk is not considered to be a healthy option due to the stigma and misconceptions consumers have. Through the media, whole milk has been associated with health issues including diabetes, heart disease, and obesity. Impressions of negative health risks result in consumers purchasing other milk-fat alternatives such as reduced fat (2% fat) milk, low-fat (1% fat) milk, and skim milk. As research progresses, evidence of health benefits with drinking whole milk increase. Milk protein is associated with decreasing systolic blood pressure by 3.7 mmHg (He et al., 2011). Protein content does not vary widely among milk fat options. Calcium and vitamin D have been linked to osteoarthritis relief and reduced risk of colon cancer (Lee et al., 2009 and Lu et al., 2014). Drinking 7 or more glasses of milk is correlated with osteoarthritis relief (Lu et al., 2014). Milk has been found to reduce the risk of colon cancer by 22% (Lee et al., 2009). After milk is fortified, the calcium and vitamin D levels in whole milk, reduced fat milk, low-fat milk, and skim milk are relatively the same. The primary component varying among fluid milk options is milk fat. Results found that dairy products containing higher fat reduced the risk of obesity by 8% (Rautiainen et al., 2016). Those who consumed any dairy in their diets had a lower risk of colon cancer than those without dairy in their diets. Whole milk contains the highest fat content, 3.25%, in comparison to the other types of dairy milk resulting in stronger obesity prevention, although any milk consumption provides more colon cancer than no milk consumption. Whole milk contains all of the essential nutrients associated with the health benefits of lower blood pressure, osteoarthritis relief, colon cancer prevention, and prevention of obesity.