In Raw Milk Reality: Is Raw Milk Dangerous?, we took a closer look at the claims made by groups like the FDA and CDC that raw milk is “dangerous”. We found that, though the relative risk of becoming ill from drinking raw milk is about 9 times greater than it is from drinking pasteurized milk, the absolute risk of developing a serious illness (i.e. one that would require hospitalization) from drinking raw milk is exceedingly small: about 1 in 6 million.
Nevertheless, as small as the risk of drinking raw milk is, we still need to answer the question: why take the risk? What benefits does raw milk have over pasteurized milk that have convinced nearly 10 million people in the U.S. alone to actively seek it out?
Why drink raw milk in the first place?
There are many reasons one might prefer raw milk over pasteurized milk, ranging from nutritional to ethical to environmental. Different people will resonate with different reasons, depending on their value system, worldview and priorities.
Nutrition
Raw milk comes from cows that graze on grass. Some evidence suggests that milk from these cows is likely to have higher levels of fat-soluble vitamins and other nutrients. Cows fed fresh green forage, especially those grazing grass, have been shown to have higher levels of conjugated linoleic acid (CLA) and essential fatty acids in their milk. (1,2) Cows are natural herbivores and are healthiest when they eat grass, rather than the grain they are fed in confinement dairy operations.
The pasteurization process also reduces the nutritional quality of milk products. Research has shown a decrease in manganese, copper, and iron after heat treatment. (3) The FDA acknowledges that pasteurization destroys a substantial portion of the vitamin C in milk, and sterilization is also known to significantly impair the bioactivity of vitamin B6 contained in milk. (4, 5) Beta-lactoglobulin, a heat-sensitive protein in milk that is destroyed by pasteurization, increases intestinal absorption of vitamin A, so the supplemental vitamin A in conventional milk may be harder to absorb. (6) While pasteurized milk does retain some level of nutritional value, it seems that unpasteurized milk is superior in vitamin and mineral content overall.
Tolerance
Many people experience digestive and other problems when they consume pasteurized milk, but have no trouble with raw milk. It’s not entirely clear why this is the case. The FDA insists that unpasteurized milk has no probiotic effect or any other characteristic that could explain this phenomenon. But the collective experience of raw milk consumers suggests otherwise. The Weston A. Price Foundation conducted an informal survey of over 700 families, and determined that over eighty percent of those diagnosed with lactose intolerance no longer suffer from symptoms after switching to raw milk. (7)
While this is certainly not rigorous evidence, it matches my own anecdotal experience and that of many of my patients, blog readers and radio show listeners. I do not feel well when eat pasteurized dairy. It gives me sinus congestion, headaches and intestinal discomfort. Yet I thrive on raw dairy, and fermented raw dairy in particular played a substantial role in my own healing journey.
Is it possible that the millions of people that tolerate raw milk but not pasteurized milk are experiencing a massive placebo effect? Sure. Anything is possible. But a likelier explanation is that raw milk has some quality that makes it easier to digest than pasteurized milk. The fact that this has not been proven in clinical research doesn’t make it untrue. Lack of proof is not proof against.
Fortunately, we shouldn’t have to wait long for more reliable evidence on this topic. A clinical study is currently being performed at Stanford University to help determine whether raw milk actually reduces the incidence of lactose intolerance. (8) The results have yet to be published, but will provide scientific evidence to support or refute the anecdotal claims of many raw milk drinkers.
Health
A large cross-sectional study demonstrated a significant inverse association between “farm milk” consumption and childhood asthma, rhinoconjunctivitis, sensitization to pollen and other allergens. (9) While we must always remember that correlation does not prove causation, the findings were consistent across children from farming and non-farming environments, indicating that farm milk consumption may have had an independent effect on allergy development.
This protective effect may be related to the hygiene hypothesis, which I recently wrote about. It is thought that low dose exposure to a variety of commensal bacteria may help regulate immune responses outside the gut. Another hypothesis is that the higher level of omega-3 fatty acids in grass-fed dairy, particularly in full-fat dairy products, may help reduce childhood atopy risk. (10) More research is necessary before a definitive mechanism for a reduction in allergies in children drinking raw milk can be established.
Additionally, some research suggests that unpasteurized milk contains antimicrobial components absent in pasteurized milk. (11, 12, 13, 14) These studies found that pathogens grow more slowly or die more quickly when added to raw milk than when added to heat-treated milk. This does not mean that raw milk cannot be contaminated with bacteria, nor does it mean that raw milk “kills pathogens”.
The evidence for this is not conclusive, however, so there is no excuse for subpar hygiene standards when dealing with unpasteurized dairy products.
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Flavor
Many people think that raw milk has a superior flavor and texture to pasteurized, homogenized milk. They often use words like “fresh”, “real”, “alive” and “rich” to describe it. They also appreciate the subtle shift in the flavor of the milk through the seasons as the grasses change. Consumer research demonstrates that flavor is one of the top reasons that consumers choose raw milk in states where it is legal to buy. (15, 16) Emily Weinstein, blogging for The New York Times, describes her first raw milk experience:
The milk — oh man, the milk! — was creamy and full of flavors, not white like supermarket milk, but yellow-tinged. It was milk with a taste that wasn’t just defined by it texture — it was distinct, satisfying, delicious. All food should be like this, I thought, so natural it seems to redefine the word.
I’m sure those of you who drink raw milk can attest to the significant flavor differences between raw and conventional milk. While flavor alone is not reason enough for choosing raw milk, it is clearly a driving force in many consumers’ decisions.
Community
Raw milk is almost exclusively produced by local farmers. A growing segment of the population is choosing to support local, family farms and businesses over multi-national conglomerates. There is significant economic potential in the direct sales of milk from small farms, which is often the method of producing and distributing unpasteurized milk in most states. (17) The direct sale of raw milk allows farmers to set a price that allows profit for the farm and equals the fair market value of the product for the consumer. (18) This way, farmers are able to cover their costs while still earning a living to support themselves and their families.
Environment
Similar to above, consuming milk that is produced by local farmers using sustainable methods has far less of an environmental impact than drinking milk produced in large confinement feeding operations thousands of miles away. Conventional dairy operations are highly destructive to the environment. Air and water pollution from dust and feedlot manure, plus fertilizers and pesticides used in grain production, are damaging to the environment and to the health of farmers, farm workers, and nearby residents. (19) Manure runoff into water can cause the death of aquatic life, as well as contamination of drinking water by nitrate, harmful microorganisms, and antibiotics and hormones.
Raising dairy cows on well-managed pastures decreases soil erosion, increases soil fertility, and improves water quality due to decreased pollution. Cows grazing on pasture reduce the energy needed to grow grains or to mow, bale, and move hay, requiring less fuel consumption. (20) Sustainable small dairy farms that produce raw milk are much more environmentally friendly as compared to typical large-scale dairy farms that are energy intensive.
Ethics
Cows that live on small farms and spend their days on green pasture are are much better off than those that live in overcrowded and inhumane “factory farm” conditions. This is important to those of us that care how animals are treated. When confined in small spaces under stressful conditions, cows often become ill and are treated with large quantities of antibiotics. (21) They are more prone to morbidity and mortality from diseases including dust-related respiratory conditions, metabolic diseases, and other ailments that can be directly attributed to their confined conditions, as well as their unnatural diet of corn, soy, and other grains. Pasture-raised cows have longer lifespans than conventionally raised cows, as corn-based diets contribute to health problems such as liver abscesses, and breeding practices designed to maximize milk production have caused reproductive problems. (22)
There are plenty of horror stories and disturbing videos that portray the inhumane treatment of cows in conventional dairy operations. (23, 24) By visiting small farms and purchasing raw milk from pastured cows, compassionate consumers can be assured that the animals are properly treated.
A personal decision
Any one of these reasons might be enough justification for choosing raw milk for a given individual or family. But when viewed together, it’s easy to understand why raw milk consumption has increased so significantly over the last two decades. Consuming unpasteurized milk and dairy products has several positive benefits that, for many people, may outweigh the possible risks. You must consider both the positive and negative qualities of raw milk consumption when making the decision for you and your family.
In the next article, I will discuss the important variables to consider when deciding whether raw milk is right for you and offer guidance on how to find a safe source of raw milk and minimize the potential risk, should you choose to consume it.
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Hello! Thank you for this great article. I myself have switched to raw milk and as a collegiate athlete have found it as a great source of protein and fat. I am actually doing an undergraduate research project on the benefits of raw milk and was wondering if you could direct me to the primary research articles you base your reviews on. This would be very much appreciated!
Thanks Chris Kresser you helped me write an essay about raw milk! Ill let you know on what kind of grade i get on it. By the way im in 7th grade and did a oaoer about this and it was really fun!
Onion milk in the spring, on your cereal is pretty gross though!
Hi Chris,
I loved the articles. First-hand experience, although anecdotal, cannot be overlooked in any debate about raw milk. Truly rigorous scientific studies are very hard to perform because no two batches of milk are ever the same, but I agree that better studies are ahead of us.
Still, there was one point about probiotics that I felt went under-represented in this article (though it is not entirely absent, and you do touch upon it in multiple places). In my experience all properly produced raw milk clabbers (ferments) naturally. This technically starts from the moment the milk leaves the teat, as it comes into contact with lactic acid bacteria inhabiting the skin of the cow’s teat canal. My understanding is that these bacteria basically get here because of the cow’s contact with grass, where the organisms initially reside. I don’t think there is any real debate that grass-fed raw milk has natural probiotic properties–after all, this is the stuff that’s being imitated with artificially innoculated probiotic dairy products such as yoghurt, modern buttermilk, and “sweet acidophilus.”
Now I agree wih you that the presence of lactic acid bacteria, or the clabbering process, is not enough to guarantee pathogen-free or entirely safe milk, but the fact that lactic acid (which is produced by these bacteria as by-product of their consumption of lactose) has antimicrobial properties is a matter of scientific record. That these organisms eat milk sugar is plain evidence for at least one reason why raw milk can be better tolerated by those with lactase deficiency–these organisms produce lactase and “eat” milk sugar, thus reducing the lactose content. Anybody who has clabbered milk knows this from the sour taste. That sourness comes from the milk sugar that has been converted to milk acid. Now milk acid (lactic acid) is an organic acid, so it has calorific value as well. If I am not mistaken, lactic acid bacteria also produce B vitamins.
Pasteurization of course kills these organisms before they can multiply too greatly and sour the milk.
Obviously clabbering also has effects on the convenience of preparing various products from milk (cottage cheese/clabber, sour cream, butter, etc.), which I felt was another topic a little under-represented in this article. You can’t really make anything from store-bought milk.
So, it is very hard to tease the nutritional/health/tolerance/convenience aspects apart on this issue–but it’s “plain as day” to anyone who’s watched a jar of milk clabber over a few days, and then eaten it, that nutritionally speaking, properly produced raw milk cannot be the same as pasteurized milk–this single difference is responsible for so many other differences! And even if you introduce one or two strains of bacteria artificially, how does that compare to the number of wild strains that would be in the milk otherwise?
Although significant research has been done into these organisms and their role in milk (mostly before pasteurization became so common), I think further research into this aspect of raw milk is going to go a long way toward explaining its wholesomeness and why so many people can tolerate it so well.
Again, I really appreciate the wonderful article. Thank you for taking the time and effort to write them.
Just another fan of the ‘good stuff’…
“Many people experience digestive and other problems when they consume pasteurized milk, but have no trouble with raw milk. It’s not entirely clear why this is the case. The FDA insists that unpasteurized milk has no probiotic effect or any other characteristic that could explain this phenomenon.” – C. Kresser
But it does!!!
It’s a living enzyme called lactase, which is NOT in pasturized milk because the process KILLS IT.
“…the collective experience of raw milk consumers suggests otherwise…over 80% of those diagnosed with lactose intolerance no longer suffer from symptoms after switching to raw milk.”
That result is a no-brainer outcome considering they are now drinking raw milk with living enzymes.
Raw milk is an enzyme-rich living food. Unpasturized, it’s rich with enzymes, most importanly lactase, which helps digest the lactose people have issues with. Raw milk with lactase digests itself and for many, it doesn’t cause the digestive problems pasteurized milk does. Hence, those who are lactose intolerant find raw milk is OK.
Raw milk also comes with its own defense system: One of the biggest criticisms and fears about raw milk is that it’s dangerous because we haven’t killed all the bad bacteria in there. Unfortunately, when we kill the bad stuff (pasturization), we kill the good stuff – pasteurization doesn’t just target the things we don’t want. This good stuff – beneficial bacteria (those great probiotics we’re all trying to get more of in our diet) – acts as a defense against any pathogenic bacteria introduced into the milk. Yes, that means raw milk comes with its own defense mechanism – a mechanism completely destroyed by pasteurization.
Dottie,
I didn’t know that about the lactase. Interesting!!!
I switched to organic milk after finding that it tastes MUCH BETTER (even though it’s still pasturized/homogenized) than “conventional” milk. “Conventional” milk tastes watered down in comparison to raw milk. I have no idea why this is, but it’s just…not right.
I recently rediscovered raw milk (I used to drink it as a child, my mom would buy it for me). It tastes even better than the organic milk and much to my surprise, I don’t get a stuffy nose when I drink it!!! I can’t get enough of the stuff. I have no idea why that would be, either, and I found your article while trying to research why this might be.
They say that there’s no nutritional difference between raw milk and “conventional”, processed milk, but I can’t imagine that something that tastes so watered down and…weak…has the same amount of nutrients as it’s rich, creamy, flavorful raw counterpart!
Any idea why organic milk tastes so much better though? The difference is striking, but it’s still processed, so what makes the difference?
Organic milk is usually pasteurized in a different way than normal milk, a process called “Ultra-high temperature” (UHT) pasteurization. About 80% of organic milk uses UHT. This causes a Maillard reaction, which makes the milk taste better (to some people; others describe it as burnt tasting). That might be what you’re experiencing.
CCM & Lynn’s comments have us wondering now??! We live in a state where all RMS(I’m starting the acronym here for Raw Milk Sales) are illegal and we go to a neighboring state to purchase. We have always made jokes on our 2 hr round trip home, that we might get busted when we cross the state line with our purchase, however now we’re wondering if there really is a law concerning this????? I would’nt be surprised if there is given the way they send in SWAT teams to bust dairy farmers! I am so sick and tired of this kind of gov. control! This is soooo rediculous!
vmarq: Yes, there is a federal ban on interstate transport of raw milk. I take my milk through an ag station that is state operated and doubt the workers have any clue of the illegal nature of my “milk run.” Funny thing is the state in which our herd share is does not allow retail raw milk sales but I bring it in to a state in which retail sales are legal. Doesn’t matter, crossing state lines with it is illegal. Our herd share is in a state where on-farm sales are possible but heavily regulated (i.e. no more than three lactating cows, consumer brings own container and has to buy at the farm, farmer cannot advertise, etc.). In this state herd shares are in a gray area and mostly left alone. I chuckle at the border ag station when asked if I have any live plants or fruit and I have coolers full of raw dairy.
This interstate ban needs to be taken off the books. I urge all raw milk drinkers concerned with this issue to join the Farm-To-Consumer Legal Defense Fund as they are challenging this law. From the FTCLDF web site:
“The Farm-to-Consumer Legal Defense Fund (FTCLDF) has filed a lawsuit on behalf of its members against the United States Department of Health and Human Services (HHS) and the United States Food and Drug Administration (FDA) challenging the legality of FDA’s ban on the interstate distribution of raw milk for human consumption.”
Read more here: http://www.farmtoconsumer.org/case-updates-092210.htm
You might also want to check this out, a group of raw milk drinkers (mostly moms) who publicly announce when and where they will be illegally transporting raw milk across state lines in defiance of the ban:
http://rawmilkfreedomriders.wordpress.com/about/
From the above page:
“The Raw Milk Freedom Riders evolved out of the frustration many consumers and raw milk advocates have regarding the FDA’s policy to investigate, spy and raid farmers across the Nation who are delivering fresh, raw milk across state lines. The Farm Food Freedom Coalition organized the first Freedom Riders event on November 1, 2011 which transported fresh milk from Pennsylvania into Maryland this caravan of moms then proceeded to join the Rally in front of the FDA headquarters in Silver Spring Maryland where they distributed and drank the milk along with cookies. The FDA released a statement the same day, which states ” The FDA has never taken, nor does it intend to take, enforcement action against an individual who purchased and transported raw milk across state lines solely for his or her own personal consumption.”
So the FDA has publicly said they won’t come after us if we are drinking it ourselves. What about if we are “distributing” it to our children? If we bring it across for friends and neighbors, even if they also own a herd share? Then we can be thrown in jail?
Stand up for your constitutional rights!
Chris you should add “Like this” or a thumbs up & thumbs down under these comments. Would also like to see more research and dialogue on A1 vs A2 Cows milk. My research has shown there is a significant difference in these and I ONLY use A2 raw milk now.
What should one do if raw milk sales are illegal in their state? It is also my understanding that a herd share is also illegal (per state law). A neighboring state where raw milk sales are legal is too far away to make a weekly trip to purchase dairy impractical and I would be worried that crossing state lines would also be illegal.
“What should one do if raw milk sales are illegal in their state?” Easy. One should defy bad laws. The more we capitulate to government tyranny, the more we will find ourselves strangled by their death grip. Seems that we as a people need to remember that if we are not damaging or injuring others, then we should be free to make our own choices. These are ‘”unalienable rights” granted by our Creator, guaranteed by the Constitution. Government officials have obviously forgotten that, and we need to remind them their place. THEY exist to serve us. WE do not exist to serve them.
I couldn’t agree more with CCM! I break federal law every month when I cross the state line to bring raw dairy home from the herd share my husband and I own in a neighboring state. We can all be Rosa Parks in our own way by standing up to laws that are unjust and harm no one. I feel very strongly in my right to choose the foods I eat!
I appreciate Chris’s article and everyone’s comments and opinions. I have decided that the statistic of one, namely myself, is what is important to me. I have been lactose intolerant for 20 years and 2 years ago I discovered I have Celiac disease. The question was, what do I eat and maintain my weight? Well, I eat a modified Paleo diet but still have a hard time keeping my weight. Unlike most people, I have a hard time gaining weight.
Then, a miracle happened. By accident I ate some cheddar cheese at a restaurant and I didn’t have a reaction. I was amazed! I did some research and discovered that some lactose intolerant people can eat cultured cheeses and Greek yogurt. Well, the next day I tried a tablespoon of yogurt and I was fine. Being able to eat cheese & yogurt was like heaven to my taste buds. I have since added Kefir which is a developed taste and I now enjoy it.
But the biggest surprise to me was trying raw milk. I tried 1/2 glass and I had no reaction. I was very happy. I had a quart but didn’t want to overload my system so I had the bright idea to freeze it. bad mistake! after I drank the frozen milk I had a major intestinal distress! It was a while before I was brave enough to try it again. A few days ago I took the plunge, bought a pint and tried it again. I didn’t have any bad reaction so I know I can drink it and be OK. But I have to be careful not to freeze it (like make ice cream) or heat it. Buy it raw, drink it raw.
I find answers to my questions by being my own guinnea pig (within reason, of course). I found I am lactose intolerant to pasturized milk but not to raw milk. For me, being able to add a nutritrous food to my diet really adds quality to my life. After saying NO to so many foods, now I can say YES!
I like how Mark McAfee switches the words from “lactose intolerance” to “pasteurization intolerance.” Certainly a better description!
Wow, YES- that is a great term! If only more people understood why it’s more accurate. I am going to use it.
Argh! Gutted. I just bought 12 bottles of raw milk and froze 11 of them. I have to drive an hr round trip to pick up my raw milk, and was trying to limit my trips to once a month….bummer.
i switched to raw grade A Jersey almost a years ago.. i also gave up wheat and the two together completely healed my leaky gut syndrome in just a few weeks.. very thankful to live in a state (SC) where raw milk sales is perfectly legal and accepted widely.. also thankful to be able to purchase my milk fresh at the farm just minutes from my home.. the sweet taste and creamy texture of Jersey milk has no rival.. they are without question, the queen of quality.. my health has improved dramatically since making the switch.. as you swallow your first mouth full, you’ll feel the raw milk difference..
It is too easy to discard the CDC and say they are in the pocket of the dairy market, but let’s look at the body of research that is there. Here is the link, please take your time and read. http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/MilkSafety/ConsumerInformationAboutMilkSafety/ucm247991.htm
To me it doesn’t matter if you drink raw or pasteurized milk, but you need to know that you are probably wasting your money if it cost more than “regular milk”. It is kinda like the line from the commercial to use baking soda to make your drain smell fresh! (check your p-trap and just rinse it out!)
The farmer may be the best and cleanest milker in the world, but once that milk leaves the cow and enters the world, every bacterium is doing its best to get into that milk and drink it too. You must learn to handle it in a sanitary way or you may pay the price. It is not like buying milk at the store. The regs on handling milk are onerous and were written the hard way-one sickness at a time, which is why comparing illness from raw and pasteurized milk is not very effective. Both producers need (and probably) to know the safe handling practices of milk production. But do you now how to store it and handle it? Are the jars clean? Are the hands clean? What about air quality?
Now are they any benefits? Not really much to crow about.
Are you lactose intolerant? Then no milk is for you.
Do you have digestive issues? Then no milk of any kind will help you. Probiotics have to be added to dairy. (Think, if ‘good’ bacteria are growing in milk, then what else is??)
Again, it is your choice, but the reasons really don’t stand up. Just enjoy the ability to have a choice.
Your comments at the end show you have not considered raw milk as a living food or taken into account that pasturized milk has none of the enzymes that raw milk does. It’s NOT about ‘good bacteria’ or ‘probiotics’ when digesting dairy. It’s the enzymes that make a difference.
“Are you lactose intolerant? Then no milk is for you” is just flat out incorrect. Why do you suppose so many can tolerate raw dairy (milk or cheese) when pasturized creates illness? The enzyme lactase found only in unpasturized dairy.
The raw dairy that is found at my local Sprouts market is very safe- even more so as raw dairies are subject to more regulation/scrutiny. It may not matter to you and you think it’s a waste of money, but I prefer to know the truth and not misinformation. I can then vote with my money everytime I go to the store.
Hello Chris
Does heating myself raw goat milk at low temperature will affect its digestibility ? I guess it will destroy some enzymes in the same way pasteurisation does. I am asking because I am thinking about doing a recipe called “lait de poule” in French ( milk + egg yolks) . What are your thoughts ?
raw milk is beneficial l but it contain some bacteria which is harmful .if we are using Pasteurization, irradiation, boiling or homogenization processes its work but. All of these processes destroy or damage the wonderful nutrients in raw milk.so the question is that how will we isolate microbes from raw milk without destroys of nutrients .. if any one know then kindly tell me i m working on research plan{Isolation
of Bacteria from Raw Milk?
thanks
I am not sure if someone pointed this out already or not since there are quite a few comments. Just fyi, the author states in this article that raw milk only comes from grass fed cows, that is incorrect. Raw milk can come from any farm, it just means that it is direct from the cow, without any other processing. My husband and I run a dairy farm in NJ where raw milk is illegal, although we of course drink our own milk. I would urge anyone that is interested in raw milk to do their homework before they purchase. Check out the farm yourself, make sure it looks clean, and the cows look clean and cared for. Ask to see their milk records, what their somatic cell count is, PI count, and bacteria count. These numbers are serious indicators of milk quality. Educate yourself before you purchase, and I would not recommend giving to young children, the rewards do out outweigh the risks.
I’m glad to see a pro-Paleo standing up for raw milk. I just finished Robb’s The Paleo Solution, and as much as I appreciate the scientific explanations, it annoyed me that he demonized milk across the board. Fermented raw milk products esp. seem to not have the casein issue that is the main Paleo anti-milk concern.
Thanks, Chris!
I so agree Emily! I sent a question to Robb a few months back asking for evidence that pastured, unprocessed and fermented dairy is not a good food for human consumption if well-tolerated. I believe all the damning evidence re. dairy is from tests/studies on that swill found in supermarkets. Just because Paleo-man did not have ropes, buckets and had yet to stay in one place long enough to domesticate animals, doesn’t mean we should not eat this highly nutritious food when produced correctly and drank either fresh from the farm or fermented. Robb did not answer my “Dairy bashing” question….
An extremely interesting article Chris. I think too many people miss the underlying point – rather like an investment Risk has to be juxtaposed with Reward. If it is accepted as a general observation that the risk of drinking raw milk is small, particularly when compared with other foodstuffs (and I don’t see anyone here disputing that) then the argument rests on Reward.
Reward is both subjective and objective – if it works for YOU then ignore the naysayers and get on and do it – it matters little whether you can measure the outcome – lifestyle choices contribute at least as much to one’s happiness and well-being as diet….
Just sayin 🙂
This article reassured my decision about raw milk for years and years. I’m done toiling about it thank you for ending my indecesions
You indicated that “Raw milk comes from cows that graze on grass.” I wish that were always true. Unfortunately, it is not a guarantee that because the milk is raw that it came from a quality source. Each consumer needs to do their own research to decide if they approve of the practices on the farm where they purchase raw milk. In our area there is a large confinement dairy that sells raw milk, probably the most in the area, and many consumers believe that because the product is “raw” it must be from a small farm with grass-fed cows, and that is not always the case. The state agriculture department does not regulate diet or living conditions of cows that produce raw milk, that is up to the consumer to research. the Weston A Price Foundation has a great list of producers in all states to help assist with this, but all raw milk consumers should visit the farm they purchase milk from to be sure they approve of practices! Cows that graze and are not pushed to maximum production with grain-feeding produce less milk than cows on a confinement dairy, perhaps even a third of the quantity. The difference is largely higher water content in the highest milk producing cows, which translates into dilution of vitamins and possibly missing components that are derived from green food (such as CLA and Omega 3s). Beware, not all raw milk is created equal! The best raw milk is primarily grassfed, is nutritionally dense, and is worth paying for! There is a great article on eatwild.com that is reposted on our website at http://www.purefoodco.org that discusses the nutritional changes in raw milk based on level of grain feeding used.
I am really enjoying these articles. I jumped wholeheartedly into raw milk when I realized that it didn’t cause the horrible stomach aches that pasteurized milk does. There is ABSOLUTELY a difference in the way it affects my body. There is nothing placebo about it – the differences are striking.
However, I did contract campylobacter last winter from raw milk. The results were confirmed both by my doctor and the farm where I buy the milk. All 3 of my kids had the runs for a few days, but I got extremely sick, almost to the point of going to the ER, with cold chills and fever and sweats and feeling almost out of my head. It brought on severe IBS attacks in addition to the cramping and diarrhea that the whole family experienced. I’ve struggled with IBS my whole life, and I definitely have a weak gut. All that to say, I was scared into not buying the raw milk anymore. I miss it, but I fear going back, because of the severity of my symptoms.
I guess I just think as wonderful as raw milk is, it wasn’t really intended for mass consumption. (Of course, no food is.) I’d rather not drink milk at all than drink pasteurized milk, but my kids love milk so I buy pasteurized from a local farm that grazes their cows on grass for them.
I still debate the wisdom of that choice almost daily, which is why I have been enjoying your series. I am always open to new information that might change my mind. Thanks for doing this research and compiling the data in such a thorough and methodical way.