Raw Milk 101

There is a lot of controversy surrounding Raw Milk, and I am passionate about discussing this topic with you!

Pasteurized Milk versus Raw Milk

The pasteurization process is when the milk is heated to 150 degrees for at least a half hour and then reducing the temperature. This process accomplishes two things; First, it kills the bacteria and nutrients out of the milk, and secondly, it transforms the physical structure of the milk protein to prevent the milk from souring.

The pasteurization process destroys good bacteria and digestive enzymes. Because the important nutrients are gone, companies fortify their milk with vitamins and minerals.

Another effect of the pasteurization process, is that the milk’s natural sugar, called lactose, turns into beta-lactose. Ever heard of “lactose intolerance”? Someone who is lactose intolerant is unable to digest the beta-lactose found in milk products. Interestingly enough, someone who is lactose intolerant is able to drink raw milk without any adverse effects.

I have personally read about this “theory” for years, but I wanted to find out for myself whether this was actually true. I had my husband, who is lactose intolerant, drink a cup of raw milk. He was admittedly nervous about a possible reaction, but drank the raw milk anyways. To his surprise, he had no issue with drinking the raw milk! The next day, he had another cup of raw milk. Still no problems! The reason he had no issues is because the natural digestive enzymes in raw milk weren’t heated out of the milk, and he was able to digest it just fine.

Raw Milk for consumption comes from grass fed cows (no grains) that are not given any hormones of any kind. The milk from these cows do not go through pasteurization or homogenization processes, and all of the beneficial bacteria, enzymes, amino acids, and vitamins are present.

Is Raw Milk Safe?

Almost any food source poses a possible risk of getting someone sick, so there is a possibility of becoming sick from drinking contaminated raw milk. Fortunately, the risk of getting sick from raw milk is very small. Let me explain the two types of raw milk to understand the risk.

The dairy cows used to produce the pasteurized milk sold in the United States are fed grains, given hormones, and are raised in very unsanitary conditions. These conditions affect the cow’s health and the quality of their milk. These factory farming conditions are the reasons why the milk has to be pasteurized in the first place. If this milk wasn’t pasteurized, it wouldn’t be safe to drink.

Organic farms that allow their cows to roam freely and eat grass (which is much healthier for them), they produce milk that is safe to drink without the pasteurization process. In addition to this, the milk coming from these cows must meet or exceed pasteurized milk standards without ever pasteurizing the milk.

The FDA is trying to ban raw milk, saying that it is unsafe for consumption, yet their is no evidence to back this claim up. I have heard about more salmonella outbreaks coming from peanut butter than I ever have from raw milk.

Here is an excerpt from the Weston A. Price Foundation website, which further explains my point:

Except for a brief hiatus in 1990, raw milk has always been for sale commercially in California, usually in health food stores, although I can remember a period when it was even sold in grocery stores. Millions of people consumed commercial raw milk during that period and although the health department kept an eagle eye open for any possible evidence of harm, not a single incidence was reported. During the same period, there were many instances of contamination in pasteurized milk, some of which resulted in death.

Why Raw Milk is Illegal in some states

Public health officials have warned consumers that raw milk poses the risk of transmitting bacteria, such as salmonella. Their concern has given them their rationalization for pasteurizing the milk. The pasteurization process extends the milk’s shelf life, making it much more profitable for the dairy industry.

As more consumers are realizing the benefits of raw milk over pasteurized, one would think the dairy industry would follow suit and meet the new demands. Unfortunately, because of the conditions of their farms, they simply cannot produce raw milk that would be safe for consumption. They would have to have more land for their cows to roam freely. They would have to allow the cows to develop naturally rather than giving them growth hormones to speed up the process of milk production. The factory farms would have to make a lot of changes. They rely a lot on the pasteurization process, since it allows them to produce more milk in less amount of time, which means more money.

It all comes down to this: The reason for the ban is based on profit rather than safety.

Campaign for Real (Raw) Milk

Protect your right to choose raw dairy! You can help by joining the Raw Milk Campaign, which is a project created by the Weston A. Price Foundation.

If you would like to benefit from raw milk, you can find raw milk that is from healthy and clean cows that are grass fed.

Everyday you are voting. How? You vote with your pocket book.

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