Robert F Kennedy Jr, who is set to become US Secretary of Health and Human Services and plans to transform America’s healthcare system, recently shared his wish list for the FDA, which among many things includes promoting raw milk. RFK Jr is a proponent of raw milk and claims to drink it himself. However, raw milk is not without health hazards like without pasteurizationcan put people at risk of developing many foodborne illnesses. About 30 states allow the sale of raw milk, however, the FDA regulates its sale across state lines.
Raw milk is also risky right now amid the outbreak of bird flu in dairy cows. The CDC has warned against consuming raw milk because it can increase the risk of bird flu.

Side effects of raw milk

“Raw milk is not safe as it contains millions of microbes from dairy animals to personal handling leading to contamination. It should be boiled or pasteurized to get rid of microbes that could lead to serious problems from simple gastritis to severe enterocolitis, brucellosis, campylobacter etc,” says Dr Vishal Khurana, Director, Gastroenterology, Metro Hospital, Faridabad.
Dr. Khurana says health problems can include diarrhea, abdominal cramps, vomiting, kidney damage, etc. In some cases, these infections can turn into severe complications, such as muscle weakness or paralysis, kidney failure, and bloodstream infections.

This can be especially troublesome for vulnerable populations such as children, the elderly, and people with weakened immune systems. Both the CDC and the FDA found in studies that there were 202 outbreaks of illness in the U.S. from raw milk consumption between 1998 and 2018 — resulting in 2,645 illnesses, 228 hospitalizations and three deaths.

“Some groups are at greater risk of getting sick from raw milk, including children under 5, seniors over 65, pregnant women and people with weakened immune systems,” says Dr Khurana.

Raw milk comes from cows, sheep, goats, buffaloes or even camels. It can become contaminated in many ways – from animal droppings, in the barn or on milking equipment or in the milk processing plant. It can also be contaminated if an animal has an infected udder or a disease such as bovine tuberculosis. It can also happen as a result of germs from insects and other small animals, says Sonia Bakshi, nutritionist and founder of DtF.

Are there benefits to raw milk?

Proponents claim that raw milk not only tastes better, but also offers nutritional benefits.
“Raw milk is full of vitamins, minerals and enzymes that can sometimes be reduced during pasteurization. Some people find that raw milk is gentler on their stomachs. Naturally, it has enzymes, such as lactase, that help break down lactose, although this does not. It works for everyone Raw milk from clean sources is thought to have beneficial bacteria that can support your gut health and immune system while retaining its natural fat-soluble vitamins (A, D, E and K) and essential fats. acids because it is unprocessed,” Sakshi Lalwani told TOI Digital.
Lalwani, however, adds that raw milk can carry harmful bacteria such as E. coli, Salmonella and Listeria, which can be dangerous, especially for children, pregnant women, older adults and anyone with a weakened immune system.

She adds that while some people find raw milk easier to digest, it still contains lactose and milk proteins, which can be harsh on those with allergies or intolerances.
Extremely high concentrations of the H5N1 virus were found in the udders of infected cows, raising concerns that unpasteurized milk could lead to human infections. According to the US Food and Drug Administration (FDA), studies have indicated that if the virus is found in milk, the pathogens can be killed if it is pasteurized.

Is there a safe way to use raw milk?

Lalwani suggests the following way:
1. Source carefully: If you choose raw milk, buy it from a reliable, certified farm with good hygiene practices. Some small farms even test their milk regularly for safety.
2. Try fermentation: Using raw milk to make fermented products like kefir or yogurt can stimulate beneficial bacteria. Fermentation can also help keep bad bacteria in check.
3. Keep it cold and use it quickly: Raw milk spoils faster than pasteurized milk, so keep it cold (below 4°C or 39°F) and use it within a few days.
4. Soft Boil Option: If you want to reduce the risk without full pasteurization, you can gently boil raw milk. This will kill most harmful bacteria, but retain more natural properties than full pasteurization.
However, for safety and prevention of many health risks, it is better to rely on pasteurized milk, experts agree.
(Image courtesy: AP, Pixabay, iStock)