Anyone drink unpasteurized milk? Tell me all about it. What are the dangers? What are the benefits?
The dangers are well-documented.
The benefits are greatly overstated.
Since I don't have a cow in my own back yard, producing milk for ingestion well within the 'most likely safe' period of about 5 hours, I would never even consider risking this.
It's like breastmilk, really: if you don't know the source --and aren't getting it directly from the source (and I do mean 'directly') a great many of the very real benefits evaporate and the risks overtake them. The further from the source, the better hygenic treatment (like pasteurization) is, period.
We've only drank raw whole milk from Jersey cows. Naturally it depends on the health of the animal, and the housing of it as well. I haven't gotten sick from it in 54 years, so it's doubtful I'm going to die from it anytime soon. Raw milk can be left un-refridgerated for up to 5 days without any spoilage. My 2 year old Grandson drinks it when he comes here as well.
You can read the dangers and benefits all day long, but as with any research, you need to bounce one opinion off others to get a clear understanding.
As with anything food or drink related, an awful lot depends on the cleanliness of the producers facilities and the precautions, etc. they have in place to avoid contamination. Years ago we lived in a place where we were able to purchase raw milk from a local dairy farmer. It was the best milk and I used the cream to make butter...the cream was also very useful as a remedy for minor burns and chapped lips.
When I was growing up, our milk was delivered in bottles by the milkman and always had cream on the top. It tasted way better than the milk we get these days.
I don't think it is very safe at all.
I think that's why since Louie's process has been used, we live a little heathier.
My personal attitude towards food is that man cannot make better what nature has already produced. By that thinking, raw milk is perfectly good in its natural state and pasturizing, skimming, and homogenizing can't do anything to it except make it not as good as it was originally. However, milk is highly susceptible to contamination and the health of the cow greatly impacts the purity of her milk. She needs good feed, mostly grass, and plenty of sunshine and if she has to hike her butt down to the barn from the back pasture every afternoon at 4, so much the better. :-)
I don't drink milk right now. The quality of what's in the stores is terrible and frankly, I don't trust anyone to produce my milk safely. When I have a cow or goat, I will drink their milk raw. In the meantime, no.
It is like oysters and the sort you need to know the conditions you are getting it from. The scientifically substantiated benefit is that helps with allergies and asthma. (Journal of Allergy and Clinical Immunology in June 2006.) The possible other benefit is a person who sells this will take extra care with their cows and not subject them to hormones and chemicals but then you have to know who is producing it. However, it can carry staph, e-coli, salmonella, listeria, some other things that cause food poisoning and TB. The risks are usually rare but once again if you do not personally go see the condition of the cows and their environment it is a nasty gamble. It does however taste better.
I grew up on it...and I'm still alive! LOL
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