Raw milk proponents will tell you that it can cure disease and is much better for you than regular, pasteurized milk. Many microbes exist in cow's milk that are only killed off by the heat from pasteurization, making it possible that you could become seriously ill if you drink raw milk. The changes that pasteurization creates in milk are negligible, do not change the nutritive content of milk and are far preferable to a serious bacterial infection. Speak with your doctor before consuming raw milk to determine if it is safe for you.
Nutritive Value of Raw Milk
Many changes occur to milk when it goes through pasteurization. According to the "Report in Favor of Raw Milk," less than 10 percent of the enzymes available in raw milk remain after it goes through pasteurization. The proteins lysine and tyrosine are changed and are not as bioavailable. Raw milk has 18 essential fatty acids that are changed by the heat from pasteurization. Vitamins A, D, E and F are lost at rate up to 66 percent, and over half of the vitamin C is lost. This report claims that calcium is altered by the process.
Pasteurization
Pasteurization is a simple process in which the milk is heated to a temperature of 145 degrees F and held for 15 seconds. This kills the bacteria present in the milk that causes food-borne illnesses. The Ohio State University Extension agrees that the heat can change milk proteins, but states that it does not change their nutritive content. It actually makes it easier to digest. Pasteurization does not change the milk fat, calcium, phosphorus, vitamin A, D, E, riboflavin, pantothenic acid, biotin, or niacin content. It does deplete thiamine, pyridoxine, cobalamin and folic acid, but these losses are comparable to those lost in normal cooking and handling. Vitamin C and riboflavin losses are attributable to sunlight exposure.
Diseases Carried By Raw Milk
Although there are changes to milk through pasteurization, they don't outweigh the risk of disease that comes from drinking raw milk. Some of the many diseases connected with raw milk include campylobacteria, salmonella, tuberculosis, brucellosis, hemorrhagic colitis, Brainerd diarrhea, Q fever, listeria, yersiniosis and toxoplasmosis. Other bacteria associated with it include E. coli, Staphyloccocus aureus and hepatitis A. Those who are immune compromised, the elderly, the very young and pregnant women should not drink raw milk. Many outbreaks have occurred that are directly attributable to raw milk consumption.
Government Regulations
In this country, it is illegal to sell raw milk in 24 states. In addition, the sale of raw milk across state lines is also illegal. The Food and Drug Administration has stated that drinking raw milk is dangerous and poses a serious threat of contracting a food-borne disease. The agency goes on to state that there is no nutritive difference between raw milk and pasteurized milk, and that consuming raw milk only exposes the consumer unnecessarily to disease. In short, the benefits of processing far outweigh any minor loss of nutrients that may occur with pasteurization.
References
- Report in Favor of Raw Milk; Aajonus Vonderplanitz, Ph.D., and William Campbell Douglass, M.D.; February 2001
- Ohio State University Extension; Health Benefits, Risks, and Regulations of Raw and Pasteurized Milk; Valente B. Alvarez and Francisco Parada-Rabell
- Colorado State University Extension; Safety Concerns About Raw Milk; Stephanie Wallner, M.S., et. al.; 2007
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