The Truth About Raw Milk Misconceptions

Raw milk has gained popularity among people seeking “natural” foods, with claims that it’s more nutritious than pasteurized milk. But while the idea sounds appealing, research shows that raw milk comes with significant health risks and offers little to no added benefit over pasteurized milk. Here’s what you should know about the most common misconceptions.

1. Claim: Raw Milk Has More Nutrients

Some people believe pasteurization destroys vitamins and minerals. In reality, most nutrients in milk like riboflavin, vitamin B6, and vitamin B12 are heat-stable and not affected by pasteurization. Milk also contains very little vitamin C, so its loss is not significant.

2. Claim: It Provides More Fatty Acids

Pasteurization does not alter the composition of milk fat. Both raw and pasteurized milk provide the same beneficial fatty acids.

3. Claim: It Supports the Immune System

Raw milk is thought to contain natural antimicrobials that help fight bacteria. However, these compounds aren’t present in high enough amounts to protect against harmful pathogens. Research also shows that pasteurization has little effect on these antimicrobials.

4. Claim: It Improves Digestion

Another belief is that raw milk proteins, such as immunoglobulins, aid digestion. But studies have shown no difference in how the body digests pasteurized versus raw milk. The cow proteins also don’t boost the human immune system.

5. Claim: It Protects Against Allergies and Asthma

While some older studies suggested children on farms had fewer allergies, many of them drank boiled (and therefore pasteurized) milk. More recent research shows both raw and pasteurized milk trigger allergic reactions in children with milk allergies.

6. Claim: It Helps With Lactose Intolerance

Supporters say raw milk is easier to digest because it contains bacteria that produce lactase. But milk itself doesn’t contain lactase, nor does it harbor the type of bacteria that produce it. Both raw and pasteurized milk can cause symptoms in lactose-intolerant individuals.

7. Claim: It Prevents Osteoporosis

Both raw and pasteurized milk are excellent sources of calcium. Pasteurization does not affect calcium absorption, so claims that raw milk is better for bone health are not supported by science.

What Pasteurization Really Does

Pasteurization heats milk to kill harmful bacteria, making it safer to drink and extending its shelf life. It doesn’t sterilize milk completely, but it significantly lowers the risk of serious infections without stripping away its nutritional value.

The Real Risks of Raw Milk

Raw milk can contain dangerous bacteria, such as:

• E. coli

• Listeria

• Salmonella

• Campylobacter

• Brucella

These pathogens can cause severe diarrhea, fever, abdominal pain, and life-threatening complications like kidney failure, meningitis, or sepsis.

Long-term effects of infection may include:

• Kidney damage

• Guillain-Barré syndrome (nerve damage)

• Reactive arthritis

• Chronic bowel disorders

Who Should Avoid Raw Milk?

While experts advise that everyone avoid raw milk, it’s especially risky for:

• Pregnant individuals

• Children under 5

• Adults over 65

• People with weakened immune systems

Outbreaks Are Not Rare

Between 1998 and 2018, there were 202 documented outbreaks linked to raw milk in the U.S. averaging about 10 per year compared to just nine outbreaks from pasteurized milk.

Key Takeaway

Raw milk may sound wholesome and natural, but the science is clear: it does not offer unique nutritional benefits and comes with substantial risks. Pasteurized milk remains the safer, equally nutritious choice.

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