More than 30 pro-raw milk bills have been introduced in various state legislatures. A growing number of states are considering legalizing its sale, even in states with different political orientations.
Top officials, including U.S. Health Secretary Robert F. Kennedy Jr. and some influencers, are backing the availability of raw milk.
Meanwhile, health experts and academics express concern regarding the risks associated with the consumption of this product.
Petra Anne Levin, a biology professor at Washington University in St. Louis, strongly disagrees with the promotion of raw milk consumption, she told Related Press (AP) who doesn’t understand the appeal of these products.
“If you wouldn’t lick the bottom of a cow, why would you drink raw milk?” he said. “There is a reason why pasteurization exists,” he stressed.
Defense of raw milk against regulation
Raw milk advocates argue that its access should be considered a profound right of choice, citing the regulation of other products such as tobacco or alcohol. “You can buy cigarettes. You can buy alcohol. You can buy marijuana, supposedly legalized,” said state Sen. Michael Testa, a Republican sponsor. “Why shouldn’t anyone be able to consume raw milk?” he asked rhetorically.
However, many critics call for stricter regulation to safeguard public health.
Research shows that raw dairy products are responsible for a disproportionate number of foodborne illnesses, especially in children. The lack of pasteurization has contributed to a resurgence of dangerous diseases that were thought to be controlled.
Recall that there was recently an outbreak of E. coli, related to raw milk cheddar cheese, which sickened nine people, including young children. Public health authorities warn about the dangers of unpasteurized milk and its potentially harmful germs.
A study by the Centers for Disease Control and Prevention (CDC) counted more than 200 outbreaks related to raw milk that sickened more than 2,600 people and caused the hospitalization of 225 of them between 1998 and 2018, reports AP.
Another analysis revealed that raw dairy products cause 840 times more illnesses and 45 times more hospitalizations than their pasteurized counterparts.
Pasteurization kills germs by heating the milk, usually to at least 161 degrees Fahrenheit (71.7 degrees Celsius) for about 15 seconds. Experts say it does not significantly affect the nutritional quality of milk and has prevented millions of people from contracting foodborne illnesses.
An uncertain future
As more states consider legalizing raw milk, experts argue that a regulatory framework similar to that for pasteurized products must be established to ensure consumer safety.
Discussions about the potential risk and the necessary regulations continue.
Does raw milk benefit health?
The specific nutritional benefits of raw versus pasteurized milk usually boil down to a possible better preservation of some heat-sensitive substances, but evidence of a clear nutritional advantage is limited.
The sources consulted point out as theoretical differences the preservation of certain enzymes and heat-sensitive vitamins, such as some of group B and vitamin C, in addition to a possible greater presence of natural microflora.
What could be better preserved?
- Natural enzymes that can be reduced by heat.
- Small amounts of heat-sensitive vitamins, especially some of the B group and vitamin C.
- Natural compounds and microorganisms present in milk without heat treatment.
What the reviews say
The available evidence does not show a large or consistent nutritional difference between raw and pasteurized milk in practice. Some sources indicate that pasteurization may cause slight losses of certain nutrients, but it is still an effective way to preserve the overall nutritional value of milk.
Important health point
Although raw milk may retain some heat-sensitive components, it also carries a much higher risk of pathogenic bacteria; Therefore, from a public health point of view, pasteurized is usually the safest option.
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