A FEW MONTHS AGO, I was asked to give a talk on the topic of raw milk. My first thought was, “Ok, easy, no problem,” but as I was doing my research for the presentation, it soon became apparent that raw milk is a “hot topic” that generates considerable public debate as well as political polarization. Who knew something as bland as milk could be so controversial?
With that said, please keep in mind that the purpose of this article is merely to shed a little light on the topic of raw milk so you’re armed with the facts—not to persuade you that you should or shouldn’t drink it. As with all foods and beverages, the consumption of raw milk is a matter of personal choice.
To understand why raw milk consumption is such a source of contention, let’s travel back in time to the early 1900s, when a tuberculosis epidemic spread throughout Illinois, infecting over 300,000 cattle. In the year 1900 in Chicago, 10% of tuberculosis cases were transmitted to humans from cow milk. In fact, at that time, tuberculosis was the number-one cause of death in the US and a major human health concern.
Tuberculosis, or TB, also known as “consumption,” affects people of all age groups and social classes and is characterized by a persistent cough, chest pain, fever, night sweats, fatigue, weight loss, and frequently death. TB rates have declined dramatically as a result of a vaccine, antibiotics developed in 1940 to treat it, and—you guessed it—the advent of the pasteurization of cow milk in the US.
Let’s review what pasteurization is for those who might have forgotten. Developed by Louis Pasteur, a French chemist and father of the germ theory of disease, pasteurization is the process of rapidly heating milk to 161 degrees Fahrenheit for 15 seconds for the purpose of killing harmful pathogens that can cause illness, such as E. coli, salmonella, listeria, campylobacter, and TB. The introduction of pasteurization made a significant public health impact. There is also a form of the process called ultra pasteurization, which heats the milk to a higher temperature for a shorter time.
Raw milk, on the other hand, is simply milk that has not been pasteurized and, therefore, has the potential to contain the dangerous pathogens that are eliminated through pasteurization. A growing number of Americans prefer to drink their milk raw. Proponents claim raw milk offers several health benefits. For example, it contains natural enzymes and probiotics, and the vitamins in it—A, D, K, and B12—are more bioavailable. It’s also claimed that raw milk is better for immune function, inflammatory health, allergy reduction, and heart and bone health. The list of purported benefits is almost endless.
However, it’s important to note that most of these claims are not supported by strong scientific evidence and based mainly on testimonials. The science behind raw milk is limited and contradictory, and available scientific data seems to suggest there are no real special health benefits to drinking raw milk.
If you do choose to drink raw milk, be sure to do your homework and find a reliable source. Visit the farm, meet the farmer, see the cattle, and inspect the barns. Remember, raw milk can contain harmful pathogens, so make safety your number-one priority and drink at your own risk.
Again, it’s all about personal choices. I just wanted to spell out some information on the raw-milk controversy for readers because I believe learning both sides of any issue can be eye-opening—and that informed, educated consumers are healthier consumers.
Until next month, enjoy eating well and, as always, “make healthy food choices.”
Laurie Syring, RDN/LD, is Clinical Nutrition Manager at ProMedica Flower Hospital. ✲
