The Raw Milk Debate

The debate over raw milk versus pasteurized milk is making headlines as consumers want the freedom to rebel against the industrialized by drinking locally grown, natural products but are being prevented from doing so by laws that prohibit the sale of raw milk.

Raw milk devotees don’t mind paying a premium price for the unpasteurized beverage because they believe it is a more healthful option because it contains more nutrients and has a creamier and richer taste. They also say cheese, yogurt, butter, ice cream and sour cream made from raw milk tastes better than store-bought goods.

However, raw milk isn’t easy to come by if you are not a dairy farmer. In states like Ohio and Wyoming it is illegal to sell raw milk so people drive to neighboring states like Pennsylvania or Colorado where it is legal.

In Wyoming, a group of legislators and raw milk proponents want to legalize raw milk sales with a bill next year that would allow people to purchase a share of a cow or goat, paying for a portion of its care in exchange for milk. The advocates say government has no business telling informed consumers what foods they can put in their bodies; however, health and agriculture officials dispute the perceived benefits of raw milk and say legalizing raw milk sales will lead to more foodborne illnesses.

According to one state epidemiologist, raw milk can contain several harmful organisms, including Salmonella, E. coli and brucellosis that can cause severe illness and even death. In fact, a number of states experienced outbreaks of foodborne illness this year that were tied to raw milk.

The raw milk movement has gained enough momentum that researchers at Ohio State University are conducting a study of milk drinkers to determine why people make the choice to drink raw or pasteurized milk. The researchers are looking for 60 participants and hope to complete the study in the next few months.