Is raw milk healthier than pasteurized?

Question

Obviously, pasteurization is useful since it reduces organisms in the milk, but how frequent were milk-related illnesses before pasteurization, and what other nutrients and flavours are lost in the process.

If one can get milk from a local source with a quick turnaround, so the milk is not sitting through the packaging/shipping process for a long time, how bad are the dangers?

Asked by Eclipse

Answer

Healthier is a loaded word in this case. The raw milk camp claims a richer flavor, more nutrients, and less allergies. The pasteurized camp claims just as nutritious, with better texture, but safer. Once all the practicalities of producing, distributing, and ensuring the quality of large quantities of milk come into play, the debate becomes fierce. What happens when there are many raw milk producers? If someone reacts badly to raw milk, who is liable? What are the observed health benefits in large population studies?

In the raw milk debate I like the format adopted by the Michigan Fresh Unprocessed Whole Milk Workgroup

Answered by papin

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