Milk is the initial substance we humans consume upon entering the world, and it’s no surprise that it continues to be a primary source of nourishment for many individuals throughout their lives. Both health professionals and popular media advocate the intake of this calcium-rich drink. The typical medical advice suggests that young children can transition from their mother’s milk (or formula) to cow’s milk by their first birthday, a custom that frequently persists into adulthood. This usually means visiting your nearby supermarket and selecting one of the leading milk brands off the shelves. However, it’s increasingly fashionable for individuals and families to choose raw milk, a trend that sparks considerable debate.
Individuals who consume raw milk, which is often taken directly from the animal it comes from, are steadfast in their decision. They view it as a more natural and overall healthier addition to their meals. Those against raw milk are equally firm in their convictions. The arguments for and against raw milk encompass both reality and myth, making it challenging to distinguish between the two when each side boasts such strong viewpoints. Should individuals truly be consuming raw milk? We have conducted an in-depth exploration of all aspects of milk, offering you an impartial response.
What, precisely, is raw milk?
Like many individuals, you might not contemplate what comprises a gallon of milk before grabbing it from the store shelf. After all, the list of ingredients is minimal, typically displaying just milk and vitamin D. However, there is a significant contrast between most milk available in supermarkets and raw milk, which fundamentally comes down to one specific process.
Pasteurization may seem sophisticated, but it simply involves heating the milk to eliminate bacteria. Most, if not all, of the milk you’ve consumed throughout your life has probably undergone pasteurization. Raw milk, on the other hand, skips this procedure, which generally heats the milk to 161 degrees Fahrenheit for at least 15 seconds, and is instead consumed exactly as it exits the cow.
Raw milk hasn’t been the norm since the 1920s, when pasteurization became standard practice to enhance public health. Therefore, it’s considerably less common than pasteurized milk. Some individuals with access to raw milk, whether through purchase or home production with their own livestock, still indulge in this debated drink.
Raw milk vs pasteurized milk vs other varieties of milk
Raw milk is quite akin to any mammalian milk since raw milk can derive from any mammal. Technically, human breast milk is considered raw milk. While cow’s milk is the predominant type consumed globally, raw milk can also denote unpasteurized goat’s milk or other less prevalent varieties from various animals. Another distinction between the milk widely available in stores and raw milk is the separation of cream. Pasteurized milk is typically offered in skim, 1%, 2%, and whole milk varieties. Raw milk is essentially whole milk, simply lacking the heat treatment from pasteurization, and it does not undergo the separation of fat.
When evaluating nut milk and other alternative types of milk, raw milk can be contrasted with pasteurized milk regarding content and nutrition. Both pasteurized and raw milk naturally possess more protein and calcium than nut milk. Nut and plant-based milks can be enhanced with calcium to compensate for their natural deficiency. However, nut and plant-derived milks generally excel in fiber content.
Another significant distinction between cow’s milk, whether raw or pasteurized, and alternative milks is actually the composition of the milk itself. Nut and seed milks contain significantly more ingredients compared to the one or two found in cow’s milk. These ingredients can include added vitamins, sugars, and the notoriously ambiguous “Natural Flavors” additive.
What advantages are associated with raw milk?
Many advantages are believed by proponents of raw milk to be linked to its consumption. These strongly held convictions are a key reason why raw milk garners such controversy, as there exists no scientific evidence supporting these claims. Both the CDC and FDA assert that there is no proof advocating that raw milk offers any advantages over pasteurized milk.
Nevertheless, supporters of raw milk argue that it constitutes a living food containing enzymes and probiotics that are destroyed during the pasteurization process. In essence, the assertion is that raw milk is a superfood that can enhance your digestive health and bolster your immune system. Some advocates even claim that drinking raw milk can alleviate conditions such as asthma, lactose intolerance, and autoimmune disorders. Yet again, these assertions have not gained acceptance among professionals and experts and continue to spark much speculation and even disdain from those emphasizing the risks associated with raw milk.
The development of pasteurization in the late 1800s was regarded as a significant advancement in food safety and disease prevention. Upon discovering that heating milk could eliminate harmful bacteria, the method became widely adopted and, in certain areas, mandatory in a relatively short span of time. The emphasis on pasteurizing milk stems from the danger associated with consuming milk in its raw form.
Due to the bacteria it harbors, unpasteurized milk carries the risk of several life-threatening illnesses. Diseases such as listeriosis, typhoid fever, salmonellosis, and numerous other severe conditions can result from the consumption of raw milk. Serious symptoms like blood in the stool, organ malfunction, and blood infections are among the dire consequences faced by individuals who fall ill after drinking unpasteurized milk. Consuming raw milk can even result in death.
In contemporary times, the avian flu has emerged as a major concern. Food recalls are not uncommon today, and milk has been affected multiple times. One of the largest raw milk recalls occurred in 2024 due to a salmonella outbreak. A significant worry among experts regarding unpasteurized milk is the possibility of humans acquiring avian flu from contaminated milk.
What is the source of bacteria in raw milk?
The quality of milk is directly linked to the condition of the cow, which, in turn, is influenced by its surroundings. Harmful bacteria can arise from unsanitary living conditions for cows. These pathogenic bacteria can also originate from anything that comes into contact with the milk immediately after it leaves the udder.
Cows are not the most hygienic animals, nor are farms entirely clean environments. Animal waste is a natural aspect of farm life, thus it shouldn’t be surprising that animal excrement can easily contaminate the milk. If the udders are tainted with waste—something not unusual—the milk will become contaminated right at the source. Additionally, milking equipment that hasn’t been adequately sanitized between uses can also contribute to contamination, highlighting the importance of each stage in the milking process to prevent bacterial exposure.
What motivates individuals to take the risk of consuming raw milk?
Aside from purported health advantages that lack scientific validation, several factors contribute to why people opt for unpasteurized milk over pasteurized alternatives. Advocates for raw milk believe it tastes distinctively better than its pasteurized counterpart. They argue that raw milk is also generally fresher and has undergone fewer processing steps, lending it an appearance of cleanliness. Supporters of raw milk further contend that it represents a more sustainable and ethical choice. Supporting small farms often involves endorsing local businesses that prioritize animal welfare.
Another factor influencing the preference for raw milk is a phenomenon known as survivor’s bias. This concept refers to the belief that because some individuals have repeatedly consumed raw milk without adverse effects, it must be safe. While it is fortunate that no harm has befallen them or those they know, it would be reckless to overlook the experiences of those who have suffered negative consequences after consuming unpasteurized milk.
Raw milk and legislation
Historically, unpasteurized milk was the only type consumed. Following the advent of pasteurization in the 1860s, it swiftly gained popularity and became the norm in dairy distribution. By the 1920s, regulations surrounding unpasteurized milk were established. Despite this early regulation, the FDA didn’t finalize its stance on raw milk until 1987, which included declaring it a federal offense to sell or distribute unpasteurized milk across state lines.
Currently, regulations regarding unpasteurized milk vary, with most decisions left to individual states. In 36 states, it is illegal to sell raw milk intended for human consumption. However, it is widely recognized that individuals still purchase this milk for personal use. Unpasteurized milk consumption is legal in all 50 states and is becoming increasingly accessible as its popularity rises. Scotland and Australia remain among the few nations that have implemented a total ban on raw milk.
What explains the rising popularity of raw milk?
The rising trend of raw milk can be attributed to the same factors that drive the popularity of many modern trends: social media and influencers. Homesteaders have carved out their own niches online, broadcasting their messages to broad audiences. Influential figures on platforms like TikTok, such as Hannah Neeleman from Ballerina Farm and Emily Morrow from Really Very Crunchy, are promoting the benefits of raw milk while educating their vast followings.
of admirers to their lifestyle. It’s simpler to heed the advice of those you admire than a nameless government organization, which explains why the consumption of unprocessed milk is increasing despite the CDC virtually pleading with the public to steer clear of it.
In a realm where nearly all the food available in supermarkets is manufactured, it’s understandable why numerous individuals are seeking out nutritious substitutes. Proponents of raw milk view pasteurized milk as just another item on the shelves that has undergone processing, making an alternative appealing. The concept of acquiring milk directly from the farmer who milks the cow as opposed to milk that has been handled by numerous individuals and machines appears obvious. Nonetheless, specialists recommend that milk is one item on your shopping list that you should consider keeping pasteurized.
The misconceptions linked to raw milk
Advocates for raw milk certainly have a plethora of justifications for their stance. Curiously, most of these justifications lack proof and are considered myths by credible organizations. Every assertion that raw milk is superior for health has been countered. The pasteurization process does not eliminate enzymes or its nutritional value, which is the main attraction of raw milk.
Another myth surrounding raw milk is that it can cure or avert dairy allergies or has no impact on those allergic to dairy. Numerous reports indicate that individuals drinking raw milk can consume it while still being allergic to dairy. This has led proponents of raw milk to believe it treats lactose intolerance, a claim that lacks substantiation.
One of the most fascinating yet perilous myths about raw milk is that it does not spoil. Many raw milk enthusiasts assert that the milk doesn’t go bad; it merely transforms into different forms. While this is technically accurate and raw milk can convert into cheese and yogurt, it should not be left to sit idly in wait for transformation. Improper handling of milk is how harmful bacteria initially infiltrate and lead to illness.
Is it safe to cook or bake with raw milk?
If there are hazards associated with consuming raw milk, do the same dangers apply to eating dairy products and meals made with raw milk? The response is maybe, based on the products and how heated the dish becomes during preparation. Dairy items like cheese, yogurt, and other foods created from milk without cooking carry the same risks as raw milk itself. However, in cooking and baking, as long as the dish containing raw milk achieves 161 degrees Fahrenheit for at least 15 seconds, you should be fine.
Since heat is what renders raw milk safe for consumption, sufficient heat also ensures that items made with raw milk are safe. For example, adding raw milk to cake batter essentially pasteurizes the mixture while baking the dish. Logically, this applies to any raw milk product cooked within a dish as well. Just ensure that the dish heats internally to a minimum temperature where pasteurization occurs.
Ways to reduce the risks of raw milk
Consuming raw milk entails a range of risks, yet those who choose to partake can substantially diminish those risks. Naturally, raising and milking your own cows is the most secure way to guarantee that the milk you obtain is as hygienic as possible. The next best option after milking your own cow is to locate a small farm and establish a relationship of trust. Evaluate their setup and ask numerous questions before buying raw milk for consumption. If possible, observe and understand the procedure the milk undergoes from cow to bottle.
Some measures you or the reputable farmer you select should take involve extensive sanitization. Everything from the buckets, jugs, and bottles that hold the milk to the very udders that produce it must be sanitized before any milk contacts them. Even if all precautions with raw milk are taken, it is never entirely risk-free. Your most reliable option would be to boil your freshly milked milk — but at that point, it would no longer be raw milk.
Should you provide raw milk to your children?Â
This fundamentally raises a moral dilemma. If you have read this far and still want to take the chance of consuming raw milk yourself, that’s one matter. However, is it ethical to impose that risk on your children too? Parents face the daunting task of making health choices for their children until they are mature enough to make them independently. An educated decision is always the wisest one.
Many individuals provide raw milk to their entire family. If they consider the substance safe for themselves, they usually believe it is safe for their children as well. It’s crucial to recognize, though, that children face a higher risk of severe adverse effects from raw milk than healthy adults do. This applies to pregnant individuals, too. If you are expecting or caring for small children, be aware that the perceived risk of illness from raw milk is even more pronounced for them.
Is drinking raw milk advisable?Â
Despite health experts and even certain farmers cautioning against the consumption of raw milk, the resolution to this question ultimately comes down to personal choice. Some individuals have consumed raw milk throughout their lives and are adamant about incorporating it into their family’s regular diet. Those who choose to drink raw milk do so in defiance of the strong advisories from the CDC and the FDA.
To summarize, if you are someone who adheres to scientific recommendations and trusts the agencies providing them, it is wise to avoid drinking raw milk. Conversely, if you place greater faith in those with firsthand experiences about drinking raw milk, which could be considered subjective sources, you may opt to consume unpasteurized milk.
We can definitively state regarding your decision to consume raw milk: do not take it lightly. Should you choose to proceed with drinking raw milk, implement every safeguard possible to ensure your safety. Additionally, be aware that this choice contradicts widely accepted safety guidelines, and if you share it with your family, they may be at an increased risk of illness.
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