The Risks of Drinking Raw Milk

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By pro_admin

One of the trends, in food issues, that is starting from the United States to the rest of the world is the consumption of what is known as raw milk or raw milk. This milk is that which comes from goats, sheep or cows and which has not undergone a pasteurization process, that is, it is marketed directly from the producer to the final consumer, freshly milked.

Pasteurization: a way to fight diseases

Pasteurization is a thermal process that is mainly carried out on liquid foods with the aim of reducing any pathogen that they may contain, whether bacteria, protozoa, molds or yeasts. This treatment partially sterilizes food, minimally altering its structure, components and properties. Once the products have been treated, they are hermetically sealed for food safety reasons, so that they can be transported over long distances without being affected by a rapid decomposition process.

There are many criticisms of pasteurization, especially from ecological and/or naturalistic environments, although they are not always made from a scientific and rational basis. No research to date has shown that this process of sterilization of milk causes any type of lactose intolerance or allergic reaction, since these occur due to the sensitivity of certain people to milk proteins.

Pasteurization has also not been shown to reduce the nutritional value of milk. What is possible to say is that, thanks to this procedure, harmful microorganisms are destroyed and, therefore, the spread of such harmful diseases as tuberculosis, cholera, listeriosis, typhoid fever or diphtheria is avoided.

The Risks of Drinking Raw Milk

First of all, it is absolutely recommended that any decision to drink raw milk or any food derivative thereof be consulted in advance with an expert in medicine.

Of course, nothing is perfect and the processing of milk obviously has consequences on its properties. Sometimes, its flavour is altered, bacteria that can be beneficial to our body are eliminated and some proteins are denatured. The reality is that anyone who carries out a healthy and balanced diet will not especially notice the loss of any of these qualities because the fundamental benefits, despite pasteurization, are still present in milk and its derivatives.

At this point, it is possible to conclude that, clearly, the risks of consuming this type of product are greater than the alleged benefits attributed. If the proponents of pasteurization resort to a scientific basis, it is precisely because it has succeeded in eradicating the risk of spreading very dangerous diseases.

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