Raw Milk

Milk is one of the staple nutritious animal food products that provide us with protein, vitamins, and minerals. In the early days, before the introduction of pasteurization, all milk was consumed raw in its natural, unprocessed state. However, with industrialization and growing food processing and industrial setups consumption of raw milk was debated with respect to its safety and health outcomes.

What exactly is raw milk?

Raw milk is milk that has not been pasteurized or homogenized. It is sourced from cows, buffalos, sheep, goats, and even camels. Pasteurized milk on the other hand is when milk is treated at high-temperature conditions using heat in order to kill the bacteria and increase its shelf life.

Let us look at the benefits of consuming Raw Milk

1. Raw milk advocates claim that it is completely natural and contains more amino acids (proteins), antimicrobials, vitamins, minerals, and fatty acids when compared to pasteurized milk.
2. They believe that heating during the pasteurization reduces the overall nutrition and health benefits of milk.

However, most of the following claims are not backed up by science

1. Pasteurized milk has fewer nutrients.
2. Pasteurizing the milk reduces Fatty Acids (good fats)
3. Pasteurization milk destroys the protein content.
4. Raw milk offers protection against allergies, eczema, and asthma.
5. Raw milk is well suited and better adapted for people with lactose intolerance.
6. Raw Milk contains more antimicrobials that offer protection from infections.