Scientific support for raw milk

In a recent publication on Applied Microbiology the article ultimately concludes that knowledge of the significance of our gut microbiome calls into question the fear-based approach in the US (and other countries) to raw milk. The study pulls together information from many areas touching on the long term health benefits of raw milk from infancy to adulthood and how risk associated with drinking raw milk has been grossly exaggerated and misunderstood. The paper demonstrates that the assumption that bacteria found in milk is of fecal origin is inaccurate and questions “is the ‘zero tolerance’ approach to pathogens detected in raw milk scientifically, economically, and ethically defensible, given current evidence and analysis?”

As raw milk producers we have long been aware of the core benefits of raw milk such as reduction and prevention of allergies and asthma, easier digestibility, and immune support. This article highlights these factors and further concludes that raw milk consumption from infancy on helps protect against non-communicable diseases (such as obesity and asthma). The majority of immune cells are found in the gut, making what we eat the most important aspect of our overall lifelong health. The benefits of raw milk here are in stark contrast to pasteurized milk, while drinking raw milk protects and supports us against allergies exclusive consumption of pasteurized milk will cause allergies and makes us vulnerable to non-communicable and acute infectious disease.

The other factor I find significant in this paper is that studies demonstrate that pathogens cannot outcompete the natural microbiota in raw milk at refrigeration temperatures. The study also sees scientific support for the fact that having a healthy microbiome in our gut helps protect us against pathogens.

I hope, rather than believe, that studies like this will help (in time) push fear-based regulatory approaches in the US to begin recognizing the need to support raw milk producers and expand their ability to safely provide healthy raw milk to consumers.

We operate under a heavier burden than milk producers whose milk is destined for pasteurization, there are strong support systems within the government, plentiful grants and subsidies, and promotion boards dedicated to public awareness of the benefits of pasteurized milk.