We pour it in our coffee, gulp it down with cookies, and consume copious amounts of its cheesy byproducts. For many of us, milk is a staple in our diet—and although it rarely makes headlines, it’s a heavily disputed drink.
In Canada, milk must undergo pasteurization, a heating process that eliminates pathogens from food and prolongs shelf life. The risks and benefits of pasteurization are widely debated, sparking heated discussion among healthcare professionals, farmers, policy makers, and anyone else with a vested interest.
The Canadian government claims that consuming raw, or unpasteurized, milk is harmful, and can be fatal. The distribution of raw milk is illegal as a result, and violations constitute serious criminal penalties. But, at the same time, some healthcare professionals are in favor of the raw drink and publicly advertise its health benefits. Some of these professionals include Ted Beals, a pathologist who studies dairy testing and milk safety, and Josh Axe, a nutritionist who specializes in natural medicine.
In its raw form, milk is a vehicle for countless micro-organisms, including a number of disease-causing bacteria, or pathogens. It’s widely accepted that these pathogens carry the potential to cause infection. However, opinions differ remarkably when it comes to the level of risk they pose.
So—does raw milk actually pose a threat to our health? If so, are these threats warranted or are they merely speculative? Let’s see what the two sides of this milky debate have to say.
Raw milk enthusiasts
Raw milk enthusiasts believe that the risk of disease is miniscule and a small leap of faith is worth the milk’s nutritional benefits. They argue that it boosts immunity, helps supplement vitamin deficiencies, and bears antibacterial properties. According to Beals, an advocate of all things organic, we are 35,000 times more likely to fall ill from consuming other food products.
Antibodies, pathogen-fighting proteins employed by our immune system, are naturally found in milk. Along with the proteins involved in digestion, these antibodies can be destroyed during pasteurization. This may contribute to an increase in our susceptibility to infection and our risk of developing allergies.
Raw milk is also rich in nutrients like vitamin A and D, which advocates of raw milk claim are largely reduced in number after the heating process. Among other benefits, these vitamins are vital for skin health, bone maintenance, and brain function.
Pasteurized milk advocates
The Ontario Ministry of Health and Long Term Care (MOHLTC) reported that between 2011 and 2015, there were 526 reports of illness related to unpasteurized milk or its byproducts. They believe that many more cases go unreported and they urge the public to only consume pasteurized versions.
On this end of the debate, advocates argue that pasteurized milk is equal in nutrients to its raw counterpart—and that any observed differences have been deemed insignificant. They argue that all milk, both raw and pasteurized, has the potential to contribute to the development of allergies in susceptible individuals.
They claim that pathogens found in raw milk pose a tremendous risk to our overall health—especially in pregnant women or people with weakened immune systems. Potential infections can range from tuberculosis in the lungs to swelling in the brain and inflammation of the heart’s inner lining. According to the MOHLTC, outbreaks of milk-borne disease has largely declined since the adoption of pasteurization in the early 1900s.
What does research have to say?
In a journal article published by NCBI, medical doctors Kevin Tse and Anthony A. Horner analyzed the factors that impact our risk of acquiring allergies. They determined that people who are raised on farms, and presumably drink raw milk, are less likely to develop allergies. While this seems to echo the beliefs of raw milk enthusiasts, the authors suggest that this benefit is a result of various aspects of farm living—not just raw milk.
A review and meta analysis on the effects of pasteurized milk found that heating reduces levels of vitamins B12, C, and E. But, they deemed this finding insignificant since milk is not a vital source of these vitamins in North America.
Our intake of vitamin B2, however, does depend on milk consumption, and its levels are significantly reduced after pasteurization. This vitamin’s main role is energy production. Interestingly, they found that pasteurization increases levels of vitamin A, which plays an important role in vision and immunity.
Research suggests that more studies are needed to better understand this variation in milk—and as we can see, the way results are interpreted can have enormous social implications.
Regardless of its potential hazards, the claimed health benefits of raw milk make it an appealing commodity. Although immediate legal change is doubtful, raw milk’s growing demand in some parts of the United States means the controversial drink will likely make future headlines.
Photo by Karen-Luz Sison
