Raw milk the wonder tonic?
By Megan Pierce
| Wednesday, July 28, 2010
The debate on the sale of raw milk continues across the country. Recent raids on raw milk clubs in California and in Minnesota continue to add fuel to the fire.
Even as I write this, a proposal is being considered in Wyoming to distribute raw milk.
On one side of the debate are consumers who desire food in its “pure” form, claiming pasteurization robs milk of some of its nutritional and health benefits. On the other side is the U.S. Food and Drug Administration, which says raw milk presents a health threat.
The FDA is not alone in its stance. The Center for Disease Control and Prevention, the American Veterinary Medical Association and the American Medical Association also believe that the consumption of raw milk is an unsafe practice. NMC (formerly the National Mastitis Council) also strongly discourages the consumption of raw milk by the public. Read NMC's position paper here.
Raw milk can lead to serious illnesses as it may contain pathogens such as Salmonella, Listeria, Campylobacter and disease-causing strains of E. coli. According to the Center for Disease Control from 1993 to 2006, 69 outbreaks of human infections resulting from consumption of raw milk were reported. These outbreaks included a total of 1,505 reported illnesses, 185 hospitalizations and 2 deaths.
Despite these health risks consumers across the country are finding ways to circumvent federal state and local laws. Advocates claim the health advantages from drinking raw milk outweigh the risks. Twenty-eight states now allow raw milk to be sold either directly to consumers or through retail outlets.
But the question remains – why are consumers willing to take these risks?
New research at the University of Wisconsin-Madison Department of Community and Environmental Sociology may offer some answers. Researchers surveyed twelve consumers who had purchased raw milk and 13 farmers who sold raw milk.
Eleven of the surveyed consumers started drinking raw milk within the last five years. Their reasons for buying raw milk included improving their health, cultivating relationships with family farmers, good flavor and supporting “local, sustainable farms”.
Ten of the 12 consumer respondents were health-conscious, urban professionals with college degrees. For nine of these respondents, their rationale for drinking raw milk was associated with personal or family health issues including psoriasis, allergies, intestinal diseases, digestive problems and nervous system diseases. In some cases, the sufferers had been unable to identify the root causes of, or conventional treatments for, their health problems and had turned to alternative treatments, including those that emphasize diet as integral to overall health.
One woman reported that her osteopathic physician recommended raw milk for her husband’s psoriasis. She saw raw milk as a part of holistic medicine. According to researchers, holistic health was a recurring theme in all of the interviews.
When asked what they considered healthy in raw milk, the consumers listed a variety of nutrients and other compounds. Some reported that raw milk has good fats. Nine of the consumer respondents called raw milk a “living food,” saying it contains beneficial probiotics and enzymes that are especially helpful for digestion.
Nine of the consumers felt that raw milk prevents diseases related to the immune system. Many raw milk advocates apply the hygiene hypothesis to raw milk. This hypothesis states that a lack of early childhood exposure to several infectious agents increases susceptibility to allergic diseases. This lack of exposure alters the development of the immune system. Raw milk from healthy cows grazing pasture on good soil contains a variety of organisms, these consumers say, which can provide protective effects against asthma and allergies by helping the immune system develop as it should.
All but one of the consumers had visited the farms that provided their raw milk and met the farmers, and most were knowledgeable about what the cows had been fed.
Six of the consumer respondents cited “knowing the source of their food,” “knowing their farmer” and “building personal relationships” among their reasons for preferring raw milk.
One consumer started drinking raw milk because she heard it was healthier, and found she liked the flavor better than pasteurized milk. While eight of the 12 consumer respondents made direct reference to the superior flavor of raw milk, a few reported having spouses or children who did not care for it.
Farmers included in the research study had increased revenues. Farms in the study charged $4 to $7 per gallon for raw milk.
According to the researchers, farmers in the sample were aware of the potential health risks of raw milk and felt that everyone who sells raw milk must take the risks seriously. Nine of the farmers thought the government should regulate the sale of raw milk to ensure quality.
Despite the perceived health benefits by raw milk advocates, the risks associated with drinking raw milk are real. Consumers who drink raw milk are playing with fire.
The risks and potential liability that come with raw milk are so high that Whole Foods Market who used to carry raw milk in four states pulled the product from its shelves.
However, one solution may be for the federal government to step in and regulate the sale of raw milk. If they don’t, the underground “black market” for raw milk will continue to grow and the lives of people who consume raw milk are at stake.
Until the situation is addressed, raw milk will continue to be a thorn in the side of the dairy industry and a potential black eye. And that’s the last thing dairy farmers need.
