Debunking Milk Myths: Our Family’s Experience with Raw Milk

Neither of us grew up on a farm. We had no experience with raw milk prior to getting goats. But since June of last year our family has been drinking raw milk. Every time we try to talk about it it becomes a point of contention: “don’t you know how dangerous that is?!” They say. “My cousins, daughters, boyfriend got sick from it one time!”. What started as an experiment and a desire to control more of our food has turned into a regular part of our daily routine; twice a day we milk our Lamancha goat Sandy - our autistic son, Sawyer, has an incredibly limited diet due to his ARFID so our milk is mostly made into smoothies. While I was initially cautious about potential risks as any good parent should be, especially given the aggressive anti-raw milk propaganda online, I wanted to both experience and research for myself before I let anyone else tell me what’s good for my family and here’s what we’ve found.

The Benefits of Raw Milk: A Family Perspective

Having goats means we have full control over the process, from feeding them fresh grass and organic grain to milking them in a clean environment. Many families who drink raw milk report improvements in immune health, likely due to the high levels of bioactive proteins, fatty acids, and beneficial bacteria that are in the milk - though it’s not something we’ve necessarily noticed. We eat otherwise healthy so we’ve never seen a definitive switch that could absolutely be attributed to our drinking raw milk “bettering” our lives.

Raw Milk and Protection Against Allergies and Asthma

One of the most compelling reasons for raw milk consumption is its potential to protect against allergies and asthma. Research shows that children who consume raw milk, especially those in farming communities, have a reduced risk of developing these conditions. A large study, known as the GABRIELA study, revealed that children who consumed raw milk had lower rates of asthma, hay fever, and atopy (i.e. the genetic tendency to develop allergies) compared to those who drank pasteurized milk1. This difference suggests that the heating process involved in pasteurization may destroy some of the protective qualities found in raw milk.

Beyond asthma and allergies, raw milk has been linked to a lower risk of respiratory infections. For instance, a study by Loss et al. found that children who drank raw milk were about 30% less likely to suffer from respiratory infections and fevers compared to those who drank boiled or pasteurized milk1. Researchers believe this protection may be due to the presence of certain proteins and immune-boosting compounds in raw milk that are destroyed during pasteurization.

Nutritional Advantages of Raw Milk

Another benefit of raw milk is its higher nutritional value. Pasteurization, which heats milk to kill harmful bacteria, also breaks down beneficial proteins and enzymes. For instance, raw milk contains lactoferrin and immunoglobulins, which are critical for immune system function and gut health1,2. These proteins are sensitive to heat and are largely lost during the pasteurization process, making pasteurized milk less beneficial in terms of supporting immune health.

Raw milk is also richer in omega-3 fatty acids, particularly when sourced from grass-fed animals. Studies have shown that these fatty acids help reduce inflammation and may protect against asthma1. The PASTURE study, which followed hundreds of children across Europe, found that the higher fat content in raw milk contributed to its ability to reduce asthma risk, especially when consumed regularly during early childhood1.

Raw Milk, Microbes, and Gut Health

While concerns about harmful bacteria in raw milk are valid, it’s important to note that modern raw milk producers adhere to strict hygiene standards to minimize the risk of contamination. The Raw Milk Institute (RAWMI) has developed safety protocols that include regular testing for bacteria. Farms certified by RAWMI regularly produce milk with bacterial counts that fall well within safety standards for post-pasteurized milk in both the U.S. and Europe2.

The beneficial bacteria in raw milk acts as a probiotic and promotes a healthy gut microbiome, which is crucial for overall health and immune function. Raw milk consumption has been associated with higher levels of short-chain fatty acids (SCFAs), such as butyrate, which are produced by gut bacteria and help reduce inflammation1. These SCFAs improve gut barrier function, reduce inflammation, and support the development of regulatory T-cells that help prevent allergic reactions1.

Ensuring Raw Milk Safety

The safety of raw milk has long been debated, primarily due to the risk of foodborne illnesses caused by bacteria like Salmonella, Listeria, and E. coli. However, research has shown that raw milk can be produced safely if hygiene practices and frequent testing are in place. For example, a study by Berge and Baars highlights successful raw milk production systems, such as Germany’s Vorzugsmilch program and RAWMI in the U.S., which prioritize safety2.

The Vorzugsmilch program, established in Germany in the 1930s, requires participating farms to meet high hygiene standards. Farms are inspected regularly, and milk samples are tested for pathogens on a monthly basis. This program has demonstrated that, when produced correctly, raw milk can be as safe as pasteurized milk2. Similarly, RAWMI-listed farms adhere to rigorous safety protocols, including frequent bacterial testing and immediate corrective action when contamination is detected.

Recent data also suggests that the risk of raw milk-related illnesses has decreased. A long-term study in the U.S. found that as more states legalized raw milk sales and implemented safety measures, the incidence of raw milk-related outbreaks declined2. This suggests that with proper regulation and oversight, the risk of contamination is significantly reduced.

Weighing the Risks and Benefits

While raw milk offers several potential health benefits, it’s essential to acknowledge the risks associated with its consumption. Pathogens such as Campylobacter and E. coli can be present in raw milk, particularly if it is produced in unsanitary conditions (both bacteria are found naturally in the digestive systems [i.e. poop] of animals). However, the risk of illness can be greatly reduced through effective farm management, regular testing, and educating consumers on safe handling practices.

When comparing raw milk to other raw foods, such as fruits, vegetables, and meats, it’s clear that many of these foods also carry a risk of contamination. Yet, they are not subject to the same stringent regulations as raw milk. Even pasteurized milk is not entirely free of risk, as contamination can - and does - occur after pasteurization2. Therefore, a more balanced approach to raw milk regulation, which focuses on maintaining high hygiene standards rather than enforcing outright bans, may be a better solution.

Sozańska, B. (2019). Raw Cow’s Milk and Its Protective Effect on Allergies and Asthma. Nutrients, 11(469), 1-11. https://doi.org/10.3390/nu11020469
Berge, A.C., & Baars, T. (2020). Raw Milk Producers with High Levels of Hygiene and Safety. International Journal of Environmental Research and Public Health, 17(8), 2870. https://doi.org/10.3390/ijerph17082870