Raw milk seems to be everywhere I turn. I don’t know if this is the new social media trend or if people are just curious or truly what has sparked this but recently, I asked about buying local (processed and approved) cream on social media and I had so many people offering raw goat milk. Today we take a look at the dangers of raw goat milk and why we may want to avoid this form of goats milk and stick to things that have been pasteurized. All I wanted to do was make some fresh butter to go with our baked breads and other foods we make and not try to stir up any type of debate.
Proponents of raw goat milk suggest that it’s easier to digest and offers health benefits that processed milks do not. It has become a bit of a controversial topic in the health food world. However, raw milk poses food safety concerns, and government health organizations suggest avoiding it. Given its purported benefits and confirmed risks, you may be wondering whether raw goat milk is healthy.
Raw goat milk does not go through pasteurization, the process of heating milk to destroy harmful bacteria. You can think of it as milk produced by goats that has not been processed or altered before getting to consumers. However, depending on how it’s produced, raw goat milk may be chilled, tested, filtered, or otherwise lightly processed. There’s some debate about what level of processing is acceptable for a product to be considered “raw” milk. Raw goat milk may be difficult to find. It also varies in price, depending on where you purchase it.
Because raw milks are not pasteurized to remove bacteria that can potentially make people sick, many U.S. states ban the sale of raw milk from goats and other animals. The availability of raw milk in other countries varies, depending on the laws. According to the Centers for Disease Control and Prevention, selling raw milk in retail settings is illegal in 20 states and legal in 13, while 15 states allow farms to sell raw milk directly to consumers.
Some states, such as Minnesota, allow farms to sell raw milk but prohibit them from bottling it. Consumers who go to farms to purchase raw milk must bring their own containers (3).
Consider the world of raw goat milk a complicated and potentially illegal branch of health food culture. The dubious legal status and difficulty of purchasing raw milk make it a more serious commitment than merely going to your local supermarket.
When it comes to raw goat milk, in particular, some health claims focus on its nutritional composition as compared with that of cow milk.
Goat milk has a slightly lower lactose content than cow milk. It also contains smaller fat molecules and a different protein composition. As a result, you may find it easier to digest than cow milk. Research does back the claims that goat milk is easier to digest and less allergenic for some people. However, these benefits are not exclusive to raw goat milk.
Pasteurization does not significantly change the structure or nutritional composition of goat milk. Thus, any related benefits cannot be proven to come only from raw goat milk.
Goat milk is also a good source of nutrients. It provides protein, fat, and carbohydrates, as well as important minerals such as calcium and potassium. But again, the nutrient content of raw milk is not superior to that of pasteurized milk.
The potential downsides and dangers outweigh the possible benefits of raw goat milk.
Because it is not pasteurized, raw goat milk may contain harmful bacteria such as Campylobacter, Listeria, E. coli, and Salmonella.
Bacteria can get into milk through any of these mechanisms:
Even raw milk from animals that appear healthy and live on farms with sanitary practices may be contaminated.
Contaminated raw milk may lead to foodborne illness with symptoms such as vomiting, diarrhea, and stomach cramping, as well as larger complications.
While some people have mild symptoms after exposure, others may experience a serious illness that may require hospitalization and even lead to death.
Certain populations are at an increased risk of serious illness and death if they consume raw milk that contains harmful bacteria. These include:
Notably, fewer than 1% of reported foodborne illness outbreaks are caused by milk or dairy products when they are pasturized. But 96% of outbreaks linked to dairu products are the result of raw milk or cheese consumption, according to a 2017 study conducted by the CDC.
In other words, unpasteurized dairy has been linked to 840 times as many illnesses as pasteurized products.
Therefore, as an unpasteurized dairy product, raw goat milk comes with the possible downside of causing foodborne illness. Consider the potentially serious consequences before you consume raw goat milk.
For more information on raw milk and other food safety concerns keep an eye on Make Food Safe as we update the blog daily.
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