Raw Milk Vs. Pasteurized

There is always more than one way to approach anything. Problem solving 101. Some issues that seemingly cannot be resolved, really could be, if there were more effort and thought put into it.  In regards to raw cow milk, the biggest debate seems to be whether or not it should be legalized in all 50 states. As of last year, raw milk sales were legal in 10 U.S. states, illegal in 11 states, and all the rest were legal with caveats, such as "for pet consumption only" or "for farm sales". One way that states, such as New York, are getting around the law is to sell shares. Quarterly, each share holder pays money towards the "ownership" of dairy cattle at a raw dairy farm. Because these share holders technically own their own cows, they would be allowed to drink the milk from said cows.

So why the division? Well, let us explore first,

What is Pasteurization?

Pasteurization (named after Louis Pasteur, who discovered it) is a process of bringing a liquid up to just below boiling point, for a period of time, to kill any potential harmful organisms (E. Coli, salmonella, etc.), then bringing back down to a cool, stable temperature. 

Bottom line, advocates of pasteurization feel that "Raw milk can harbor dangerous micro-organisms that can pose serious health risks to you and your family."- The FDA.

So, the raw milk fans rebuttal goes like this: "It is POSSIBLE for raw milk to harbor dangerous micro-organisms, but it is possible for ANY food, raw or pasteurized, to harbor dangerous micro-organisms. We do not advocate drinking unpasteurized milk from modern Holsteins, bred to produce high volumes of milk, injected with recombinant Bovine Growth Hormone (rBGH), and raised in commercial feedlots where they are crowded and stressed and given antibiotics to keep them from being sick. That milk DOES need to be pasteurized to lessen (not eliminate) the possibility of food-borne illness. We advocate the drinking of raw milk from old-fashioned breeds of cows raised on pasture, with plenty of green grass, sunshine, and room to move. Properly raised and milked in clean conditions, this milk is extremely unlikely to harbor dangerous micro-organisms...in fact, less likely than commercial, pasteurized milk.  Also note the second comment below regarding the relative safety of ALL dairy compared to other foods." - RawMilk.com

I found a great Farm in Pennsylvania (I wish they delivered to my house a thousand miles or so away!) that offers certified organic, raw milk from Jersey cows. They have a great little story and a great explanation on why what they offer is superior, check it out here: Your Family Cow

Here is a comparison chart on what raw milk advocates would like most of us to know regarding differences in what the FDA is considering raw milk and what responsible, knowledgeable farmers consider raw milk:

CONDITIONS AFFECTING RAW MILK QUALITY	THE OTHER RAW MILK PRODUCED FOR DIRECT CONSUMPTION	RAW MILK PRODUCED FOR PASTEURIZATION
Diet Base (1)	Grass-based diet promotes alkaline conditions conducive to beneficial organisms	Grain-based diet promotes acid conditions conducive to pathogenic organisms
Living Environment (2)	Mostly on pasture and natural grains	Mostly confined
Additional Intervention (3)	Rarely used	Bovine growth hormones and antibiotics
Life Span (4)	12+ years	3.5 years
Nutritional Quality (5)	5 to 6 times more CLA Higher vitamin content Vitamin D from the sun	Minimal CLA
Farmer's family consumes the milk (6)	YES	NO
Consumer Willing to Pay a Premium Price	YES	NO

After considering the chart, it appears as though raw milk advocates agree with the FDA, that the milk on 99% of supermarket shelves ought to be pasteurized. All the raw milk advocates want is to be able to legally consume and sell for human consumption, healthy, properly handled, raw milk. Why can't the FDA form a regulatory entity that can supervise raw milk dairy farmers and allow raw milk, in its healthiest form to be sold?

Since when does the FDA REALLY care about our health anyway?

Here is more information I found on processed dairy: "Processed dairy is any dairy that has been altered from its raw state by heating the dairy above a cow's body temperature. Pasteurization, irradiation, boiling or homogenization are the most commonly known forms of processing. Also, the processes of chemical treatment are used to enhance flavor, fortify and preserve bad-tasting milk that has been heat-treated and putrefactive. The common store type of milk is processed to the extent it turns blue. They add large amounts of dolomite (mined calcium carbonate, that is rock) to make it white and add irradiated hydrogenated vegetable oil as Vitamin D. Hydrogenated oil has the same molecular structure as plastic unlike natural raw milk." www.RawMilk.org

The process of pasteurization not only kills "bad" stuff, it kills the good stuff too. Assuming one were to pasteurize the milk of a truly healthy cow, handled properly, one would only be ridding the milk of it's benefits. The pasteurization process removes vitamins, minerals and enzymes from the raw milk and kills friendly bacteria may help with digestion and strengthen your body's immune system. What is more is that people who are lactose intolerant can usually tolerate raw milk. There is little difference in the taste of raw vs. pasteurized milk.

Here's the thing (through my eyes), no two cows, farmers, farms, pastures, conditions, or whatever, are going to be equal in health, genetic superiority, or handling. So, it seems, we have many variables that go into the end product, milk.

Some people are immune compromised and are strictly told not to eat raw dairy products. I can understand that philosophy. I also understand that immune compromised people, and even those of us who are blessed enough to be healthy, can come in contact with harmful organisms through SO many foods (spinach, cantaloupe, hamburger, sushi, eggs, to name a few common culprits).

I love that he has some "leftovers" on his nose!

If you are lucky enough to know of a dairy farmer (Jersey cows, or any ancient A2 breed) who sells raw milk, and you can visit the farm any time, I would recommend it rather than the carton off the shelf at your grocer. This is strictly my opinion based on my own research. If you drink cows' milk, I  would love to hear what type you drink and why?