Why we should all be drinking raw milk

photo courtesy of: https://www.telegraph.co.uk/food-and-drink/features/forget-free-range-is-grass-fed-and-pasture-raised-better-for-ani/

The history of pasteurization

Thankfully, this legislation did well to regulate the food being sold to the public and ensured that manufacturers adopted more effective cleaning and quality control techniques for their products. In the meat industry, rats were no longer considered an acceptable ingredient in ground beef (*gag*) and soon after, pasteurization became the name of the dairy game. (Encyclopedia.com)

Louis Pasteur created the pasteurization process in the late 19th century, wherein milk is heated to the point that any potentially harmful microorganisms and enzymes are killed. By killing these organisms, the milk became safer for consumers to drink and the cartons had a longer shelf life. (Sciencehistory.org) Before the time of mass refrigeration and stainless steel storage containers, these heating techniques were the only way to kill off inevitable bacteria and make dairy products safe for consumption.

While the dairy safety policies implemented were revolutionary for the time, some argue that the increased government regulation and domination of the dairy industry has gotten out of hand. In these modern times, dairy farmers have access to mass refrigeration to keep their products at a constant cool temperature to avoid spoiling. Farmers strain the fresh milk and then cool it rapidly after extraction to avoid the formation of bacteria. Then is it stored in clean glass or stainless steel containers until it is consumed or sold. (The Prairie Homestead)

The Untold Benefits of Raw Milk

Raw milk from free range, grass-fed cows is an excellent source of

  • Vitamin A
  • Magnesium
  • Zinc
  • Thiamine (B1)
  • Conjugated linoleic acid (CLA)


Whole milk (full fat milk) was slandered during the 1970s because of its saturated fat content and higher calorie count, which was thought to cause heart disease and weight gain. But recent research has proved precisely the opposite (Healthline); whole milk is chock-full of Omega-3 fatty acids, which can

  • Improve heart health
  • Lower risk of cancer
  • Fight age-related mental decline (Alzheimer’s Disease, dementia, etc.)
  • Reduce risk of respiratory illness


All of this sugar, spice, and everything nice is linked to a myriad of health benefits, including but not limited to;

  • Gastrointestinal health
  • Lower risk of osteoporosis and bone fracture
  • Preserved muscle strength
  • Stronger immune system

(Organic Pastures)

Unsurprisingly, these benefits disappear from pasteurized milk. The natural enzymes and bacterias are killed when the milk is boiled, rapidly cooled, homogenized (changing the molecular structure to avoid cream separation) and finally prepared for a long shelf life in the grocery story by adding chemical preservatives. (Microbenotes.com)

The politics of… milk?

Pasteurization during the industrial revolution, where food had to be prepared, processed, and stored in a capacity never before seen in our country’s history, was a legitimate and life saving process; its implementation helped to eradicate the rampant cases of TB, infant diarrhea, and other digestive problems. But with the emergence of better storage techniques and technology, why is the pasteurization process still necessary? Cow’s milk, from healthy cows, is safer now than it was then; any harmful impurities that exist in raw milk would emerge from poor storage techniques and unhealthy livestock, which is entirely dependent on the facility and farmers producing and storing the milk. But modern USDA legislation does not reflect that.

Although the federal government prohibits the interstate sale or purchase of raw milk, the intrastate buying and selling of raw milk varies state by state (Farmtoconsumer.org); some states allow the sale of raw milk in retail stores, while others prohibit all public sales outside of herdshares or “an arrangement under which an individual owns part of a cow or herd and is entitled to the milk produced.” (CDC)

Raw milk is simple, healthy, and uncomplicated; given what we know now, and our access to modern technology, the public can consume raw milk from reliable, hard-working farmers and foster our local economies. Corporate dairy farms do not focus on the well-being of their animals or the quality of their products; dry their livestock out like old washcloths and stuff them in close quarters like sardines, just to maximize their bottom line. Family owned small farms care for their animals and can supervise quality control of their products on a more personal and intimate basis.



NYC-based coffee-drinker who’s passionate about humanities, wellness, and spirituality.

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NYC-based coffee-drinker who’s passionate about humanities, wellness, and spirituality.