Pasteurized vs. Raw Milk
Ever since the 1930s, commercially sold milk has been pasteurized in order to increase shelf life, making it much easier to sell on a large scale for dairy farmers.
However, there’s always been a debate as to whether or not pasteurized milk is as good for you as raw milk. After all, our ancestors drank raw milk. If it was good enough for them, why isn’t it good enough for us now?
Let’s take a look at the differences between pasteurized and raw milk.
Pasteurized Milk
According to the Food and Drug Administration, raw milk contains dangerous bacteria such as E.coli, Listeria, and Salmonella. These are known to cause serious diseases, however as was mentioned previously, up until the 1900s, people drank unpasteurized milk frequently. Granted, their immune systems were different than ours today, but this still begs the question on whether or not pasteurization is necessary.
Raw Milk
According to raw milk proponents, the pasteurization process destroys almost all the nutritious value in cow’s milk. The beneficial bacteria, natural enzymes, and calcium in cow’s milk are all affected during the pasteurization process, making it less effective than it would be if consumed raw.
There’s a lot of research available on this subject, and you undoubtedly have your own opinion on the matter. If you have any questions about pasteurization, don’t hesitate to reach out to us at [phone].