Raw Milk vs. Pasteurized Milk

Introduction

• Media advertising claims: raw milk and cheese cause 840 times more illness than pasteurized
• Discussion goal: evaluate the safety of raw milk and cheese compared to pasteurized

Pathogen Concerns

• Raw milk is claimed to be the top cause of pathogens in dairy
• Counter-argument: contamination is the issue, not the raw state
• Pasteurization does not automatically guarantee safety
• E. coli presence: in both raw and pasteurized milk, as well as in the human gut
• Pathogenic E. coli depends on the environment, not solely on raw milk
• Cleanliness of farms is crucial for safe dairy products

Differences Between Raw and Pasteurized Dairy

• Testing for pasteurization: inactivation of certain enzymes
• Benefits of raw dairy: higher bioavailability of calcium and phosphorus
• Enzyme lactase: helps break down lactose, present in raw milk; benefits for digestion
• Research: children consuming raw milk show lower rates of asthma, allergies, ear infections, eczema, and respiratory infections
• Immune support: raw dairy retains immune-supporting factors that pasteurization destroys
• Probiotics: present in raw dairy, beneficial bacteria for gut health; cheese and kefir as sources

Case Study: Meadow Creek Dairy

• Example of a high-quality, clean farm producing raw cheese
• Benefits of fermented cheeses: if fermented >60 days, considered raw in the US
• Personal experience with Meadow Creek Dairy cheese

Nutrient Availability

• Potentially higher bioavailability of key minerals in raw cheese
• Importance of grass-fed cow products for better nutrient profiles
• CLA benefits: weight loss, energy, anti-inflammatory properties

Conclusion

• Raw milk safety: safe if sourced from clean, well-operated farms
• Do thorough research on farm practices before purchasing raw dairy