The Real Risks and Controversial Benefits of Raw Milk

An examination of how heat treatment safeguards health and clarifies dairy truths.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 24, 2025

An examination of how heat treatment safeguards health and clarifies dairy truths.

Raw milk, straight from the cow, goat, or sheep without any heat treatment, has been the subject of heated debate in food and health circles. Supporters tout it as a natural, health-enhancing beverage, while opponents—and a host of medical authorities—warn of the real risks lurking within every glass. This article explores the science behind raw milk consumption, debunks its supposed benefits, examines the risks it poses, and offers practical guidance for those curious or concerned about this controversial drink.

What Is Raw Milk?

Simply put, raw milk is milk from animals such as cows or goats that has not undergone pasteurization, a heat treatment process designed to kill potentially harmful bacteria and pathogens. Pasteurization became standard practice in the early 20th century as a response to milkborne disease outbreaks and has played a crucial role in improving public health.

Raw milk can come from cows, goats, or sheep.
Unlike pasteurized milk, it retains all its natural microbes—both harmless and harmful.
Some people prefer raw milk for its taste and texture, claiming it’s fresher and creamier compared to pasteurized milk.

Why Is Pasteurization Important?

Pasteurization involves heating milk to a specific temperature for a set period to kill harmful bacteria without significantly altering nutritional value, taste, or texture. The introduction of this process more than a century ago coincided with a dramatic drop in milkborne illnesses—a public health victory still supported by contemporary research.

Pasteurization reduces the risk of transmitting pathogens such as Salmonella, E. coli, Listeria, and Campylobacter.
Modern methods include High-Temperature Short-Time (HTST) and Ultra-High Temperature (UHT) pasteurization.
Pasteurized milk remains highly nutritious; major nutrients like calcium, protein, vitamins A and D are only minimally affected by the process.

Raw Milk: Nutritional Claims vs. Scientific Reality

Raw milk advocates claim it is more nutritious, natural, and beneficial for health compared to pasteurized milk. But do these arguments stand up to scientific scrutiny?

Claim #1: Raw Milk Has Superior Nutrition

Reality: Pasteurization may reduce certain heat-sensitive vitamins (such as vitamin C and B-complex vitamins) by a small margin, but core nutrients remain largely unaffected. Key nutrients like calcium, protein, and vitamin D are retained in both raw and pasteurized milk.

Claim #2: Raw Milk Contains Beneficial Enzymes and Probiotics

Reality: Though raw milk contains live enzymes and bacteria (some of which are beneficial), these are not necessary for human digestion. Pasteurization destroys both harmful and beneficial microbes, but the health risks from pathogens far outweigh any negligible probiotic effects.

Claim #3: Raw Milk Is Easier to Digest for Lactose-Intolerant People

Reality: Rigorous clinical studies have shown that people with lactose intolerance derive no special benefit from raw milk compared to pasteurized milk. Both forms contain similar lactose content and elicit similar digestive responses.

Claim #4: Raw Milk Can Prevent Allergies and Asthma

Some research, especially among farm-dwelling children, shows a correlation between raw milk consumption and lower rates of asthma and allergies.
However, experts emphasize that it’s the broad environmental exposure on farms (to microbes, animals, and dust), not raw milk itself, that most likely confers this effect.

To sum up: According to the FDA, CDC, and independent reviews of current scientific literature, there is no robust evidence that any health benefit from raw milk outweighs the very real risk of foodborne illness.

The Very Real Risks of Raw Milk

The main concern with raw milk is its potential to harbor harmful bacteria, viruses, and parasites that can cause serious and sometimes life-threatening disease. In the United States, several outbreaks of foodborne illness have been linked directly to raw milk consumption—even from animals that appeared healthy and from farms with stringent hygiene practices.

Pathogens commonly found in raw milk include:
- Salmonella
- Escherichia coli (E. coli)
- Listeria monocytogenes
- Campylobacter
These germs are particularly dangerous for:
- Infants, young children, and teenagers
- Pregnant women (risk of miscarriage, fetal death, or serious newborn infection)
- Elderly people
- Individuals with weakened immune systems (e.g., due to cancer, diabetes, HIV/AIDS, or organ transplantation)
Symptoms of illness can include:
- Severe gastrointestinal upset (cramping, vomiting, diarrhea)
- Fever, kidney failure, miscarriage, or even death in severe cases

Recent Disease Outbreaks and Emerging Concerns

Outbreaks: Multiple states have reported clusters of illness associated with raw milk—including Salmonella and E. coli outbreaks affecting families, daycare centers, and at-risk populations.
Bird Flu in Dairy Cows: In 2024, a multistate outbreak of bird flu in dairy cows raised concerns over viral transmission through raw milk. The FDA recommends that farms avoid selling raw milk from infected or exposed cows. Pasteurization has been proven to inactivate the virus.

Why Cleanliness and Testing Are Not Enough

Even under the highest standards of animal health, cleanliness, and milk testing, raw milk can still harbor disease-causing microbes. Pathogens may be present in clinically healthy animals and can contaminate milk at any point on the farm or during transport.

Testing every batch of milk is not feasible; a single contaminated glass can cause disease.
Regular checks cannot guarantee safety because microbes are often intermittent or present in very low yet infectious doses.
Government and independent reviews have consistently concluded there is no way to guarantee the absolute safety of raw milk.

Legal Status of Raw Milk

The legal landscape surrounding raw milk in the United States reflects ongoing controversy. Laws vary dramatically by state:

Raw milk sales are illegal across state lines federally but permitted in some states (often only straight from the farm).
About half of U.S. states completely ban the sale of raw milk; others allow limited retail sales with various restrictions.
The FDA, CDC, and other public health organizations all strongly discourage raw milk consumption, regardless of local laws.

Internationally, many developed countries either ban or heavily restrict the sale of raw milk, citing similar public health concerns.

Does Raw Milk Taste Better?

Some consumers describe raw milk as having a fresher, creamier flavor than pasteurized milk. These taste differences often arise from factors such as the animal’s breed, diet, and the freshness of the milk itself rather than from pasteurization alone. For those who enjoy the taste, safety remains a paramount concern.

Table: Comparing Raw vs. Pasteurized Milk

Aspect	Raw Milk	Pasteurized Milk
Nutritional Value	Marginally higher in heat-sensitive vitamins, probiotics destroyed if pasteurized	Nearly identical nutrients; minimal losses in vitamins B12, C
Flavor & Texture	Often described as fresher, creamier, more complex flavor	Slightly different texture and flavor; longer shelf life
Digestive Effects	No difference for lactose intolerant	No difference for lactose intolerant
Food Safety	Significantly higher risk of foodborne illness	Very low risk of microbial infection
Regulation	Highly restricted or illegal in many areas	Widely available and legal

Myths and Facts About Raw Milk

Myth: Raw milk protects against osteoporosis, asthma, and allergies for everyone.
Fact: Some studies show a correlation among farm children, but broader studies and medical authorities do not support generalized claims.
Myth: People with lactose intolerance can drink raw milk without symptoms.
Fact: Clinical studies show no difference between raw and pasteurized milk for those with lactose intolerance.
Myth: Raw milk is safe if it’s from healthy animals and clean farms.
Fact: Even milk from healthy animals and clean facilities can harbor dangerous microbes.
Myth: Heating milk destroys essential nutrients.
Fact: Pasteurization only slightly reduces some heat-sensitive vitamins, but the overall nutritional value is maintained.

Who Should Never Drink Raw Milk?

Pregnant women
Infants or children
Elderly adults
People with weakened immune systems

The majority of foodborne illness outbreaks linked to raw milk have occurred in these vulnerable groups, but anyone can get sick.

Sensible Advice for Consumers

If you are considering trying raw milk, weigh your personal risk factors carefully. Most public health agencies and health experts, including the CDC, FDA, and major medical associations, strongly advise against drinking raw milk under any circumstances, regardless of perceived hygiene or animal health.

If you enjoy the taste of farm-fresh milk, look for reputable farms that offer pasteurized options.
Always refrigerate milk promptly and keep it cold to minimize bacterial growth.
Consider asking your doctor for guidance, especially if you or family members are in a higher-risk category.

Frequently Asked Questions (FAQs)

Is it legal to buy raw milk in the United States?

Raw milk sales are banned across state lines federally and heavily restricted or banned in half of U.S. states. Some states permit farm-direct sales.

Does pasteurization destroy all nutrients in milk?

No. Pasteurization only slightly reduces some heat-sensitive vitamins. Core nutrients such as calcium, protein, and most vitamins remain unaffected.

Is raw milk better for people with allergies or asthma?

Studies in farm children show an association, but the protective effect is more likely due to overall farm environment exposure, not the milk itself.

What kinds of illnesses can raw milk cause?

Raw milk can transmit pathogens including Salmonella, E. coli, Listeria, and Campylobacter. Illness can range from mild stomach upset to severe disease, miscarriage, or death in high-risk groups.

Can raw milk transmit viruses like bird flu?

Yes, there is potential risk. In 2024, bird flu virus was detected in raw milk from infected cows; pasteurization deactivates this virus.

Final Thoughts: Science and Safety Over Hype

The nutritional differences between raw and pasteurized milk are generally minor, but the infection risk from raw milk is real and can be severe. No amount of taste preference or anecdotal benefit justifies exposing yourself or your family to foodborne illness when safer, equally nutritious alternatives exist. If you enjoy dairy, choose pasteurized milk—it’s the safest way to get all the benefits without the high risk.

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