Raw milk is milk that is unpasteurized and not homogenized. There is a growing movement in the U.S. toward raw milk consumption because of purported health benefits. As of January 2011, raw milk is only legal for retail sale in 10 states. The FDA has labeled all raw milk as unsafe to drink, regardless of the health of the cows or the handling of the milk. Studies regarding the health benefits of raw milk are lacking due to its controversial and mostly illegal nature. Individuals who still choose to drink raw milk believe the benefits outweigh the risks.
History
Pasteurization of milk began in the early 1900s as a response to increasing illness that occurred from drinking raw milk. During that time, many cows were fed a poor diet of a material called slop, the leftovers from the production of whiskey. The poor diet caused disease to spread through cow populations and contaminated milk was the result. When people began to get sick and die from drinking this contaminated milk, pasteurization was instituted to answer the problem and kill the bacteria that were spreading the illness.
Ease of Digestion
Lactose intolerance is a condition that plagues many adults in America. It occurs when the body decreases or stops making the enzyme lactase, which is necessary for the digestion of the milk sugar lactose. When milk comes fresh from the cow, it comes as a complete package with the necessary components to help your body digest milk. Lactobacilli is a good type of bacteria that aids in the digestion of lactose, for example. The process of pasteurization kills these bacteria, leaving your digestive system to do all the work. According to Raw Milk Facts, many individuals who are unable to digest regular pasteurized milk may be able to digest raw milk without issue.
Enzymes, Proteins, Vitamins and Minerals
Raw milk is considered to be a complete food, containing all of the necessary vitamins, minerals, amino acids and enzymes necessary for human health. Raw milk contains all eight essential amino acids and every fat and water soluble vitamin in existence. Raw milk also contains a wide array of minerals, including phosphorus and magnesium, which are vital in the absorption of the calcium provided in the milk. The process of pasteurization damages many of these nutrients, rendering them either dead, or unavailable for human bodies to absorb and use.
Pasteurized Milk Causes Illness Too
According to "Supplemental Report In Favor of Grade A Raw Milk," pasteurized milk poses health risks that may exceed those of raw milk. Improper pasteurization or improper handling of milk after pasteurization can introduce bacteria into milk. Cases of food poisoning occur more frequently from pasteurized milk than from raw milk, the author notes, going all the way back to 1945. With risks associated with both types of milk, some consumers choose raw milk because it's easier to trace where the milk comes from and how it's handled, decreasing the risk of contamination and illness.
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