How can pasteurized milk cause lactose intolerance?

Milk pasteurization damages the delicate enzyme lactase, which is required to digest the milk sugar lactose. As babies, all of us produce lactase. That's how we're able to digest breast milk.

But in some people, lactase production declines massively by around age four, when, being fully weaned, we would have no more need for it. When drinking raw milk, this doesn't pose a problem: the milk comes with its own lactase to digest the lactose. The problem occurs when drinking pasteurized milk.

Having no lactase in either the milk or the person drinking it leads to digestive distress and diarrhea, a condition called lactose intolerance. And yet, many people who are lactose intolerant not only tolerate raw milk but thrive on it. If you’d like to try raw milk, I encourage you to become familiar with the safety considerations.

An excellent resource is found in the chapter “The Safety of Raw versus Pasteurized Milk” in Ron Schmid’s book The Untold Story of Milk. Ultimately, it’s impossible to guarantee the safety of any food, raw or pasteurized. Pasteurization doesn’t guarantee safety, as contamination can and does happen after milk is pasteurized.

When looking for a safe source of raw milk, look for a dairy that feeds its cows grass and has a reputation for high quality. If you’re in a state such as California that allows the retail sale of raw milk, look for dairies with certified raw milk. Some dairies, such as Organic Pastures, post results of inspections and laboratory analysis of their milk on a regular basis.

If you have seriously compromised immunity or are taking immunosuppressive drugs, be particularly diligent about your source of raw milk, or consider skipping dairy altogether.

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