Risks and Benefits of Raw Milk: A Scientific Overview

Uncover the science behind raw milk—exploring both the potential health benefits and serious risks of consuming unpasteurized dairy.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 28, 2025

Uncover the science behind raw milk—exploring both the potential health benefits and serious risks of consuming unpasteurized dairy.

Raw milk, or unpasteurized milk, remains a subject of debate among nutrition enthusiasts, scientists, and public health authorities. Advocates tout its supposed natural benefits, while regulatory agencies warn of high health risks. This article analyzes raw milk’s potential advantages, documented dangers, surrounding myths, and regulatory issues, offering an evidence-based guide for informed decision-making.

What Is Raw Milk?

Raw milk is simply milk that has not undergone pasteurization—a process which typically heats milk to at least 161°F (72°C) for 15 seconds, killing disease-causing bacteria and extending shelf life. Raw milk may come from cows, goats, or sheep and is often promoted for its taste and natural qualities.

The Origins of Pasteurization

Pasteurization was introduced in the late 1800s and widely adopted in the United States over a century ago. Its primary aim is to prevent foodborne illness, particularly those related to milkborne pathogens which historically caused widespread outbreaks. Pasteurization remains a cornerstone of dairy safety regulations worldwide.
Source:

Key Health Risks Associated with Raw Milk

Raw milk is not inherently safe. Consumption of unpasteurized milk carries a significant risk for food poisoning and serious infection, especially among vulnerable populations. Key pathogens found in raw milk include:

Salmonella: Causes diarrheal disease, vomiting, and fever.
E. coli: Can lead to severe digestive illness or, rarely, kidney damage and death.
Listeria: Particularly dangerous for pregnant women (risk of miscarriage), elderly, and immunocompromised individuals.
Campylobacter: Causes gastrointestinal illness and, in rare cases, reactive arthritis.

Even with high farm hygiene, contamination risk remains—studies have found up to a third of all raw milk samples contain pathogens. Complications can include:

Hospitalization
Blood infections (sepsis)
Reactive arthritis
Organ damage
Death (rare, but documented cases)

Young children, elderly, pregnant women, and people with compromised immune systems are at greatest risk.

Bird Flu and Raw Milk: A 2024 Update

In March 2024, bird flu (avian influenza) was detected in dairy cows—an unprecedented event. High virus levels were reported in raw milk from infected cows. The FDA recommends that milk from cows with suspected infection not be used for raw consumption, as pasteurization effectively deactivates the virus.

Supposed Benefits: What Does the Evidence Say?

Claim: Raw Milk Offers Superior Nutrition

Advocates argue raw milk is richer in vitamins, minerals, enzymes, and beneficial bacteria.
Scientific reviews show that levels of most nutrients, such as calcium and vitamin D, are similar in pasteurized and raw milk.
Pasteurization slightly reduces some heat-sensitive vitamins (e.g., vitamin C, B vitamins), but milk is not a major source of these nutrients.
Live “good” bacteria claimed to survive in raw milk are not proven to have meaningful probiotic effect, and their presence does not outweigh pathogen risk.

Claim: Raw Milk Prevents Lactose Intolerance

This claim is widely circulated.
Studies comparing raw and pasteurized milk show no difference in lactose malabsorption or symptoms among people with lactose intolerance.
Pasteurization does not affect lactose levels.

Claim: Raw Milk Reduces Allergies and Asthma

Some epidemiological studies suggest lower incidence of allergies, asthma, and atopic diseases among children raised on farms consuming raw milk.
Possible protective effects may relate to farm environment exposure rather than specifically to raw milk.
Heating milk destroys enzymes and proteins (e.g., alkaline phosphatase, certain whey proteins) which MAY play a role in immune development.
Meta-analyses find a statistical association but no proven causation.

Claim: Raw Milk Contains More Natural Enzymes for Digestion

Though pasteurization denatures some enzymes (e.g., lactase, alkaline phosphatase), there is no clinical evidence these support human digestion or health in the quantities present in raw milk.

Scientific Summary Table: Risks vs. Benefits of Raw Milk

Aspect	Raw Milk	Pasteurized Milk
Foodborne Disease Risk	High	Low
Key Nutrients (Calcium, Protein)	Similar	Similar
Heat-Sensitive Vitamins	Slightly Higher	Slightly Lower
Lactose Content	Identical	Identical
Enzymes	Present	Denatured
Probiotics/Live Bacteria	Possible, but also pathogens	Absent
Allergy/Asthma Association	Possible for children raised on farms	Uncertain
Regulatory Approval	Restricted/Illegal in many locations	Widely approved

Regulation of Raw Milk Sales

Regulatory status varies by country and within the US:

Sale of raw milk across US state borders is federally prohibited.
About half of US states ban raw milk; the rest allow limited sales, often requiring purchase directly from farms.
Most developed countries require pasteurization for retail milk.

Regulations reflect the consensus among major health organizations that the risks associated with raw milk outweigh unproven benefits.

Myths and Misconceptions Around Raw Milk

Myth: Raw milk cures allergies/asthma.
Fact: Epidemiological studies suggest lower allergy rates in farm children, but there is no direct link to raw milk—it may be environmental exposures.
Myth: Raw milk is a probiotic-rich superfood.
Fact: Beneficial bacteria presence is not clinically documented to improve gut health or immunity; risks from pathogens are greater.
Myth: Raw milk prevents lactose intolerance.
Fact: No difference in symptom relief between raw and pasteurized milk in blinded studies.
Myth: Pasteurization destroys all nutrition.
Fact: Minor loss of heat-sensitive vitamins; core nutrients, minerals, proteins are unchanged.

Who Is Most at Risk from Raw Milk?

Infants and young children
Pregnant women
Seniors
Immunocompromised individuals (e.g., cancer patients, transplant recipients, those living with HIV/AIDS or autoimmune diseases)

Healthy adults can also fall severely ill—including hospitalization or even death.
Source:

What Do Major Health Organizations Say?

Centers for Disease Control and Prevention (CDC): Strongly advises against raw milk consumption.
Food and Drug Administration (FDA): Calls for pasteurization of all retail milk products.
American Academy of Pediatrics: Warns parents not to offer raw milk to children.
World Health Organization (WHO): Recommends pasteurization or boiling milk for safety.

Scientific Consensus

In summary, while there are ongoing studies into the farm-related reduction of allergy and asthma risk, direct health benefits from raw milk have not been scientifically proven and are outweighed by documented dangers.

Raw Milk Safety: Guidelines for Consumers

Purchase only pasteurized milk for general consumption.
If consuming raw milk, ensure rigorous farm hygiene—but note, zero risk cannot be guaranteed.
Vulnerable groups (children, pregnant women, elderly, immunocompromised) should never consume raw milk.
Be aware of local laws and regulations.

Frequently Asked Questions (FAQ)

Q: Can boiling raw milk at home make it safe?

A: Boiling can kill most bacteria, but may not reliably achieve safety standards; pasteurization is more controlled and effective.

Q: Does raw milk taste different from pasteurized milk?

A: Some people perceive raw milk’s flavor as “fresher” or more complex due to natural enzymes and bacteria, but safety concerns must be considered.

Q: Are outbreaks caused by raw milk common?

A: Documented outbreaks occur yearly in regions where raw milk is legal; hundreds of illnesses have been traced to raw dairy in recent decades.

Q: Can children drink raw milk safely?

A: Health authorities strongly discourage raw milk for children due to high disease risk, sometimes causing lasting complications or death.

Q: Is raw milk more nutritious?

A: Main nutrients (protein, calcium, minerals) are very similar between raw and pasteurized milk. Pasteurized milk is proven safer overall.

Conclusion

While raw milk may be associated with some farm-specific health effects—most convincingly in allergy and asthma rates among children raised on farms—the evidence for broad nutritional or medical benefits is lacking. The serious risks of foodborne illness, including hospitalization and death, far outweigh any unproven advantages. Pasteurization remains a vital public health measure, and major medical authorities advise the public to consume only pasteurized milk for safety.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete