There’s an increasing trend among health enthusiasts to avoid processed foods.

Cow’s milk has become a focal point in this discussion. Many wellness advocates online suggest that raw milk is superior and safer compared to the pasteurized varieties found in supermarkets. However, health professionals disagree.

“Proponents of raw milk often claim that pasteurization reduces its nutritional value, but that’s simply not accurate,” says registered dietitian Jamie Nadeau in conversation with YSL News. “When evaluating the benefits and drawbacks, choosing raw milk doesn’t seem wise.”

Here’s what diet and food safety professionals emphasize regarding the safety concerns linked to raw milk.

What is raw milk?

Raw milk refers to milk that hasn’t undergone pasteurization, which is an essential food safety process that uses heat to eliminate disease-causing microorganisms, as explained by Meghan Davis, DVM, MPH, PhD, an associate professor at Johns Hopkins Bloomberg School of Public Health.

“The risk associated with certain foods, such as fresh produce, highlights the importance of proper washing, and this risk increases significantly with animal products like meat and milk, especially when these products come from large groups of animals,” Davis explains. “It’s not just the risk from a single animal, but the potential contamination from any number of the thousands of animals involved.”

Some individuals think that raw milk is healthier due to being “less processed,” but Nadeau counters that notion.

“The nutritional changes that arise from pasteurization are extremely minor,” she states. “Pasteurized milk maintains the same nutritional benefits as raw milk while being far safer.”

If you’re seeking a less processed milk option, Davis suggests opting for commercially pasteurized but non-homogenized milk, often referred to as cream top. “This type has gone through safety measures involving heat and pressure but hasn’t undergone additional processing,” she explains.

There are also myths suggesting beneficial bacteria in raw milk support gut health, but Nadeau considers these ideas to be misguided. She recommends healthy alternatives such as yogurt, kefir, kombucha, or probiotic supplements if you want to enhance your gut health.

Is it safe to drink raw milk?

Major health organizations, including the U.S. Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDC), and the American Academy of Pediatricians, strongly advise against consuming raw milk due to serious health risks that can endanger both the drinker and those around them.

Indeed, consuming raw milk can pose a health risk to others, even if they don’t consume the milk themselves, Davis emphasizes. Individuals with weakened immune systems, such as young children, pregnant women, and the elderly, are particularly vulnerable to illness.

“Raw cow’s milk can harbor dangerous pathogens,” warns Nadeau. “Some of these pathogens can lead to severe illnesses such as Guillain-Barré syndrome and hemolytic uremic syndrome.”

Additionally, bacterial contamination is not the only concern. The U.S. Department of Agriculture has recently announced plans to conduct bulk testing on raw milk for avian flu, which has notably spread among cattle in California this year.

Fortunately, pasteurization effectively eliminates these harmful bacteria and viruses, according to Davis. Experts agree the risks associated with raw milk and its comparable nutritional content solidly favor the choice of pasteurization.

“There’s no guarantee of raw milk being safe, even if sourced from a trusted farm,” Nadeau warns. “You may still risk illness from raw milk from the same source even if you’ve previously consumed it without issue. Regardless of animal health or farm maintenance, illness can still occur.”