The immature dairy is having an opinion (O).
Raw milk has gained a lot of buzzing last month thanks to Robert F. Kennedy Jr., who has rode against his FDA’s “aggressive oppression” and is expected to postpone federal legalization as secretary of human health and services.
Meanwhile, sales were prompted up to 65% earlier this year, with supporters of raw milk on social media claiming to be a nutritional power plant full of probiotics and can help digestion, clear skin, balance hormones and repair muscles.
The post talked with two of them, one of whom says she and her husband drink four gallons a week. Both say that they have never experienced any negative side effects and insist that there are safe ways to source raw things – if you know where to go and ask the right questions.
However, a doctor of infectious disease warns that the passage of pasteurization still puts people at risk for serious health issues, including vomiting, diarrhea and even death. And they probiotics? The document says they are only in your milk if something very, very gross.
People have drank animal milk for about 10,000 years, and most of it has been raw – it means not pasteurizing. Pasteurization, a process that kills bacteria and harmful organisms by warming the milk to a specific temperature for a certain period, was implemented in the US in the early 20th century.
In a 2023 study, 4.4% of Americans reported to drink raw milk in the past year, while 1% said they drank it every week.
Raw milk acolity says that in the process of eliminating harmful bacteria, pasteurization also kills many of the existing beneficial bacteria and exacerbates issues such as lactose intolerance and eczema.
Meet Super Fans of Raw Milk Super
One of those dedicated raw milk is Lisa Clark, a doctor of nutritional therapy in Texas who began to drink it at the age of 15.
“I do it for health benefits; Raw milk is dealing with useful bioactive, enzymes and probiotics that would be destroyed by pasteurization, “she told the post. She and her husband pass about four gallons a week, drinking it fresh -” is so Sweet and creamy ”and using it to make kefir made at home.
“Raw milk is extremely easy in my digestion,” she said. “I was intolerant of lactose as a child and I would often suffer reactions to pasteurized milk. In the meantime, I bloom in the raw dairy.”
She likes “enzymes, bioactive and probiotics”, mentioning that probiotics are great for intestinal health.
Annemarie Sullivan, a stable Texas -based farmer and raw milk distributor, He has also drank raw milk since he was a teenager.
“I see it is an excellent source of balanced energy,” she told the post, adding that others say what healed their skin issues and helps recover training. “It provides a much healthier and softer energy growth than an energy drink or a coffee.
“Its nourishing profile is a great blend of hydration, fats, proteins and a little sugar, which is an amazing way for me to start one day or spend a long day of farm work without a crazy collision like Caffeine can leave.
Neither she nor Clark say they are ever sick of drinking.
“In 12+ years of almost daily consumption of raw milk, I can’t say I was not negatively affected,” Sullivan said. “Surely nothing I have ever asked for treatment for treatment or even remotely made me reconsider my consumption.”
Sullivan, who distributes hundreds of gallons of raw milk per month from a licensed source for its local community, “has never had a single reported issue or health complaint about it.”
“However, I can tell you for many people I know I suffered with daily health issues that drank high -pasteurized milk from the store that disappeared after passing on local raw milk.”
Pasteurization in pasture?
Clark and Sullivan claim that while pasteurization made sense for a hundred or more years ago, there is no more.
“Pasteurization is a solution of the 1800s for a problem of the 1800s,” Clark said. “We have consumed raw milk for thousands of years. It was not a matter until we industrialized and moved cows to closing with dirty conditions, inappropriate diets and without knowledge of sewers. Humanity has made a long way since then.
“I believe the benefits of quality raw milk FAR exceed any risks. With our modern knowledge and equipment, we are more capable of producing raw quality milk. You just have to find a good manufacturer. “
Sullivan agrees, arguing that dairy products “will not be produced by very high standards” in the early 1900s.
“They discovered that you can cook milk and kill bacteria, and I think it was easier than addressing rooting issues such as diseases in milk livestock, non -sanitary conditions, strict cleanliness protocols and systemic soil health and animals, ”she said. “Our scientists know much more about microbial life now than in a hundred years ago, and we can use it to our advantage to produce a safer food than ever.”
Is raw milk sure? What do the doctors say
Although Clark and Sullivan have been fortunate enough not to get sick, non -purified milk can accommodate bacteria that cause common food -born diseases such as salmonella, listeria, cammpylobacter and E. coli.
“There are many risks to consume raw milk,” the post told Dr. PURSMA SYED, a Board -Certified Infectious Disease Specialist and Association of American Infectious Disease Association. “Pasteurization has enabled safe milk consumption for decades.”
Serious illness and hospitalization can occur, she added, including everything from mild abdominal pain, vomiting and diarrhea to severe diarrhea and dehydration, kidney failure and death.
Syed said the risk of disease from bacteria that cause disease in raw milk is “very high” and you will only get probiotics if there is something extra mixed in.
“There is no probiotics present in raw milk if there is no fecal milk pollution,” she said. “There are no extra enzymes in raw milk that help digestion or immune response.”
Pollution can occur at different points throughout the milking process, as bacteria continue everywhere from cow’s udders in the farmer’s hands.
Syed noted that given the latest explosion of bird flu in milk cows, raw milk poses a threat in time after the CDC has warned that it may be possible to contract the disease by drinking unpaid milk.
What is the future for raw milk?
Since 1973, the federal government has demanded that all the milk sold on state lines be pasteurized.
But RFK Jr. is expected to be appointed Secretary of Health and Human Services under Trump’s new administration, is one of the growing contingents of raw milk lawyersproclaiming in 2022 that he is the only kind he drinks.
If named, the former environment of the environment is expected to postpone for federal legalization of raw milk. Currently, about 30 countries allow the raw milk to be sold. While the remaining 20 states prohibit sales of raw milk in one form, an increasing number of state legislation is reviewing the raw milk debate-iowa legalized the sale of raw milk in 2023, while Illinois re-up-up one invoice to expand sales earlier this year
Safety first? As fans emanate their milk
Both Clark and Sullivan claim that care should be exercised when helping and consuming raw milk.
“Making a blanket statement and saying that raw milk is without danger is irresponsible and not true!” Said Sullivan. “Like any raw food, raw milk is susceptible to bacterial pollution and keeps the potential to make the consumer sick.”
Clark emphasized the importance of quality helping, encouraging consumers to veterinary manufacturers by asking questions about the preliminary sewer measures, whether they test for the counting of bacteria, and how quickly they allow the milk to cool below 40 degrees.
Good signs, she said, are being exalted before milking or bottles, washing pre-wrapping of udders, using a iodine yod diving and sanitizing milking equipment with bleaching and acid rinsing.
Clark added that the most critical question she thinks consumers can ask manufacturers is raw milk rack life: less than two weeks is a bad sign, and Clark personally expects to last three weeks or more.
However, for SYED, there is no situation in which raw milk should be recommended or swallowed.
“Before pasteurization, there was a significant disease of the consumption of raw milk,” she said. “We have been fortunate enough to have a significant decrease in these infections and diseases in the general population due to the safer production and consumption of milk.”
Sullivan claims that risk assessment should be left at consumer discretion, part of the freedom permit and udders to swing, if desired.
“I certainly do not think we should be thrown immediately into placing raw milk in any store refrigerator. Conversations should be held about the balance of food freedom and food safety,” she said.
“Most can agree that nicotine, alcohol and sugar are not very good for human health, and yet those items are easily available to buy. The same freedom of choice is not so available when it comes to milk Raw, a product that many people experience improved health. “
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Image Source : nypost.com