What are the disadvantages of pasteurized milk?

The trouble with milk pasteurization is that it can undermine the quality of the milk. Not only does pasteurization kill bad bacteria and pathogens, it also kills or severely damages some of the most important nutrients in the milk, nutrients that make milk the whole, nutrient-dense superfood that its proponents claim it to be. 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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