Raw milk
Raw milk is milk that has not been processed via pasteurization (heating) or homogenization.
Views by supporters
Proponents believe that it preserves the natural flavors, and claim that calves fed pasteurized milk die before maturity. They believe that:
- The beneficial bacteria (probiotics)promote good health by crowding out bad bacteria and help prevent yeast overgrowth in the intestinal tract, such as of Candida.
- Enzymes are destroyed by pasteurization which would aid in digestion. Lactase is an enzyme in raw milk that aids digestion of the milk sugar lactose, and so some lactose intolerant individuals can drink raw milk.
- Raw milk will sour naturally due to the lactic acid consuming bacteria, and still be healthy, whereas pasteurized milk which lacks the healthy bacteria will only putrify.
- Pasteurized milk converts the protein casein into Beta-casomorphin-7 which has been linked to autism
Advocates of raw milk almost universally promote:
- dairy cattle being organicly grass fed without hormones or antibiotics as the best means to produce healthy raw milk. This method has been shown to produce omega 3 fatty acids in the milk which is rarely found in large scale commercial dairy products.
- Whole milk and believe the fat in raw milk promotes good health.
- Cattle breeds such as Guernsey and Jersey over the highest output Holsteins.
Views by opponents
Opponents, including the US FDA and the group Public Citizen, cite the dangers of pathogens and dispute the health claims. Owing to the lack of pasturization, raw milk must be produced under strict sanitary conditions, has a shorter shelf life and must be maintained consistantly at a proper low temperature.
