Raw milk is milk that has not been pasteurized, which means it has not been heated to kill harmful bacteria. Raw milk has both pros and cons, which are discussed below:
- Nutrient-rich: Raw milk contains many nutrients, including calcium, protein, and vitamins B2 and B12.
- Better taste: Many people find that raw milk has a richer, creamier taste than pasteurized milk.
- Promotes gut health: Raw milk contains beneficial bacteria that can improve gut health and strengthen the immune system.
- Risk of bacterial infections: Raw milk can contain harmful bacteria, such as E. coli, salmonella, and listeria, which can cause serious illness.
- Shorter shelf life: Raw milk has a shorter shelf life than pasteurized milk because it can spoil more quickly.
- Legal restrictions: Raw milk is illegal in some countries or states due to the risk of bacterial infections.
It is important to note that the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) recommend that people, especially children, pregnant women, and those with weakened immune systems, should not consume raw milk due to the risk of bacterial infections.