Raw Milk

Raw milk is milk that has not undergone the pasteurization process, meaning it is unheated and retains all of its natural enzymes, vitamins, and minerals. Advocates of raw milk claim it offers greater nutritional benefits compared to pasteurized milk, including higher levels of beneficial bacteria that support gut health and potentially more bioavailable nutrients like calcium and vitamins. However, consuming raw milk also carries risks, as it may contain harmful pathogens such as E. coli, Listeria, and Salmonella, which can cause foodborne illnesses, especially in vulnerable populations like children, pregnant women, and those with weakened immune systems. In many countries, the sale of raw milk is regulated to ensure consumer safety, and it is important for individuals to weigh the potential benefits against the risks before consumption.

This entry provides a balanced and factual understanding of raw milk, addressing both its perceived advantages and associated health risks.