The Health Risks of Drinking Raw Milk

Raw milk has developed a niche following among natural food enthusiasts who believe it’s healthier, more nutritious, and easier to digest than pasteurized milk. But health experts and medical authorities strongly disagree and for good reason. Drinking unpasteurized milk can pose significant risks to your health, no matter how “natural” it may seem.

Here’s why raw milk remains one of the most controversial and potentially dangerous choices in the dairy aisle.

What Is Raw Milk?

Raw milk is milk that hasn’t been pasteurized a process that involves heating the milk to kill harmful bacteria. Proponents argue that raw milk is less processed, more nutritious, and better for digestion. However, these claims aren’t supported by credible scientific evidence.

The Reality: Raw Milk Can Contain Dangerous Bacteria

Raw milk can carry disease-causing organisms, including:

• Campylobacter

• Escherichia coli (E. coli)

• Listeria monocytogenes

• Salmonella

These pathogens are known to cause foodborne illnesses, commonly known as food poisoning. Symptoms can range from mild digestive discomfort to severe complications requiring hospitalization and in vulnerable populations, the consequences can be life-threatening.

According to the CDC, people who consume raw milk are 150 times more likely to experience a foodborne illness compared to those who drink pasteurized milk.

Who's Most at Risk?

While anyone can get sick from raw milk, the following groups face an elevated risk of severe illness:

• Infants and young children

• Pregnant individuals

• Older adults

• People with weakened immune systems (due to illness or medications)

Infections from raw milk can also cause pregnancy complications such as miscarriage, stillbirth, or premature birth if harmful bacteria like Listeria are present.

Myths About Raw Milk: What the Science Says

Let’s debunk a few common misconceptions:

• Myth: Raw milk is more nutritious.
  Studies show that pasteurization has minimal impact on the nutritional content of milk. The essential vitamins (like B12 and calcium) remain intact, while harmful bacteria are removed.

• Myth: Raw milk helps with lactose intolerance.
  Lactose intolerance is caused by a lack of the enzyme lactase, not by the milk’s processing method. Raw milk still contains lactose and does not alleviate symptoms.

• Myth: Raw milk is better for milk allergies.
  Allergies are immune responses to milk proteins like casein and whey, which are still present in raw milk. Drinking raw milk won’t reduce allergic reactions and could even intensify them.

• Myth: Raw milk can treat or cure health conditions.
  There is no scientific evidence that raw milk has medicinal benefits or can combat illness.

Why Pasteurization Is Essential

Pasteurization involves heating milk to at least 145°F for a set amount of time, then rapidly cooling it. This process:

• Kills harmful bacteria without compromising nutritional quality

• Extends shelf life of milk and dairy products

• Prevents outbreaks of foodborne illness

Milk is typically pasteurized at a processing facility not on the farm ensuring consistency and safety for large-scale consumption.

Legal and Regulatory Considerations

Due to the risks, federal law prohibits the sale of raw milk across state lines. While some states allow raw milk sales locally, many restrict it or ban it altogether. Regulations are in place not to limit access but to protect public health.

When to See a Doctor

If you’ve consumed raw milk and develop symptoms of foodborne illness, it’s important to contact a healthcare provider, especially if you’re in a high-risk group.

Symptoms to watch for:

• Abdominal pain or cramping

• Diarrhea (possibly bloody)

• Vomiting

• Fever or chills

• Body aches or fatigue

Even mild food poisoning can lead to lost workdays and missed school. In severe cases, bacterial infections can spread to the bloodstream, kidneys, or brain especially in young children and older adults.

The Bottom Line

Raw milk may appear wholesome and closer to nature, but its health risks are real and significant. Pasteurization is not just a regulatory step; it’s a critical public health measure that ensures milk is safe to drink and free from life-threatening bacteria.

If this article was informative, share it with someone you care about or subscribe to our newsletter for more evidence-backed health insights.