Friday, December 9, 2011

Raw vs. pasteurized milk

In response to my Backwoods Home article Pasteurizing Milk, a reader asked a question about the nutritional differences between raw and pasteurized milk. I thought her question was worth answering on a blog post.

This is the reader's question:

Do you know the nutritional difference between home organic pasteurized milk and commercial pasteurized milk? We are getting raw milk from a friend and my husband has a concern with raw milk and the kids drinking it. I figure even if we get raw milk and I pasteurize it at home, it has to be better than commercial milk. Any insight would be great! Thanks so much.

One thing to remember is there has been such a "push" by the government over the last few decades about the benefits of pasteurized milk that people have grown to view raw milk as virtually poisonous. Many people bred on store-bought milk are just plain squeamish about consuming raw milk.

As an amusing side note: Once, many years ago, my younger brother and his wife came to visit us when we lived in Oregon. I had been extolling the virtues of fresh milk from our cow over store-bought milk, so my brother (who, let it be known, adores milk and chugs it by the gallon -- literally) bravely decided he would try drinking some of our raw milk.

I poured him a fresh cold glass and he held it up and looked at it, worried. "You sure it's safe to drink?" he asked.

"It's raw," I told him. "It's not poisonous."

Tentatively he took a sip. His eyes widened, and he drained the glass. He poured himself another glass and drained that. He poured himself a third and drained that. "I'd drink more," he gasped at last, "but I'm full!" That evening before heading to their hotel (our house was too small to accommodate overnight guests), he brought half a gallon of milk with him to last until morning.

Commercial dairies are by necessity dirty places. Take it from me, cows make a lot of mess, and the animals often live among the mud, feces, and urine of hundreds of other cows. This may or may not affect the quality of the resulting milk... but it might affect the quality of the cows.

But your average raw-milk producer generally has anywhere from one to a handful of cows, and those cows usually live in cleaner and less unsanitary conditions than a commercial dairy cow. I'm speaking in generalities, of course, and there are exceptions on both ends; but that's the usual scenario.

In my BWH article, I state the following:

The process of heating milk in order to kill pathogens will also naturally kill some of the beneficial bacteria, vitamins, and enzymes found in fresh milk. Nothing’s perfect, after all, and in the quest for “safe” milk, many of the benefits of raw milk are sacrificed.

There is some evidence that lactose intolerance (as well as a host of other conditions such as asthma, diabetes, allergies, arthritis, heart disease, etc.) is reduced or eliminated through drinking raw milk. However data on these claims vary, and are no doubt affected by the agenda of the researchers. Government dairy inspectors will seldom admit that raw milk can be healthy. Nor will raw-food advocates admit that pasteurization can be beneficial. People will always find data to support their pre-existing opinions.

Remember that: people will always find data to support their pre-existing opinions. Everyone has an agenda, on both sides of the raw/pasteurize debate.

So what are the actual nutritional differences between raw and pasteurized milk? I did a short search on the internet and came up with the following. These sources are by no means comprehensive; they're just the result of a fast search. Sources are linked.

Source 1
There are small variations in the nutritional value of raw and pasteurized milk. Niacin, folic acid and vitamin D remain the same. In pasteurized milk there is a slight loss of thiamin, a 5 percent loss vitamin E and less than 10 percent loss of Biotin, vitamin B12. Pasteurization does destroy some of the enzymes in raw milk but these are not considered to be vital to human health. The health benefits of pasteurized milk are judged to far outweigh these slight nutritional losses, both in terms of making the milk safe to drink and extending its storage or shelf-life.

Source 2
The government argument for the ban is based on the FDA’s belief that pasteurized milk protects consumers from deadly pathogens contained in raw milk. Given the filthy conditions that abound in Concentrated Animal Feeding Operations (CAFO), that’s true. CAFO cows are typically raised on high-protein, soy-based diets, instead of being grass-fed. They are raised in cramped, manure-filled quarters instead of free range environments. These conditions, perfect for the rampant spread of disease, create an environment in which milk MUST be pasteurized in order to be fit to drink. Because of these unsanitary conditions, the cows must also be injected with antibiotics to keep them healthy and many are injected with growth hormone to increase milk production; the hormones and antibiotics also find their way into the milk produced by these CAFO cows.

There is a big difference in the nutritional value of raw milk as compared to pasteurized milk. For instance, just the condition in which cows are raised can significantly alter the milk they produce. It has been demonstrated that hand raised, grass-fed, free range cows produce a milk richer in amino acids than their CAFO counterparts.

Additionally, the pasteurization process itself has problems:
• It transforms the physical structure of the milk proteins and alters the shape of the amino acid configuration of proteins which are now non-functional and in a shape that can be highly allergenic.
• It destroys the friendly bacteria naturally found in milk and reduces the micronutrient and vitamin content drastically.
• It encourages the growth of harmful bacteria and turns lactose (milk’s naturally occurring sugar) into beta-lactose. Beta-lactose is rapidly absorbed by the human body, resulting in the quick return of hunger after a glass of milk – particularly in children.
• It makes most of the calcium in raw milk insoluble, which can lead to health problems in children, like tooth decay and rickets.
• It destroys about 20% of the iodine available in raw milk, which can lead to constipation.
• When pasteurized milk is also homogenized, xanthine oxidase is created. Xanthine oxidase can act as a free radical in your body, causing oxidative stress.

Raw milk from clean, healthy, grass-fed, free range cows bears no resemblance to CAFO milk; it’s full of nutrients that your body needs, including:
• Beneficial bacteria.
• Enzymes like phosphatase, which aids the absorption of calcium in your bones, and lipase, which helps to hydrolyze and absorb fats.
• Natural butterfat, which allows your body to effectively utilize the vitamins and minerals in the milk. Butterfat is also your best source of pre-formed vitamin A and contains re-arranged acids with strong anti-carcinogenic properties.
• Cancer-fighting CLA (conjugated linoleic acid.)
• Healthy, unoxidized cholesterol.
• High omega-3 and low omega-6 rations, the most beneficial ration between these two essential fats.

Source 3
This webpage has a table listing the nutritional differences between raw and pasteurized milk, which I can't reproduce here, so go take a look.

Source 4
Pasteurization became a more profitable way to produce milk: Less work cleaning cows and cow droppings meant you could ship out dirty milk, and combine it with other dirty milk (the way it is done today), and simply boil it to death in one facility.

Oddly enough, pasteurized milk still greatly exceeds raw milk in cases of contamination and related illnesses and deaths. Contaminated vegetation and meats are increasingly making headlines with hundreds, if not thousands, of people being affected; yet, raw milk is still singled out as a favorite of authoritative harassment.

Pasteurization affects almost every aspect of the nutritional value of milk: Vitamins, minerals (especially calcium), fatty acids, and it even gets rid of a hormone like substance that wards off arthritis, cataracts, and hardening of the arteries called the "Wulzen Factor", or anti-stiffness factor. Also, all enzymes are destroyed by pasteurization, making it difficult for the body to utilize the bodybuilding factors of milk, especially calcium.

Bottom line, everyone must make up his own mind when it comes to raw vs. pasteurized milk. My personal philosophy is this: if I'm purchasing milk from the store, I will purchase pasteurized milk from a commercial dairy. But if I know the cow from which my milk comes -- say, my own cow or a trusted neighbor's cow -- then I'll keep the milk raw. I prefer fresh raw milk because I know exactly, precisely how I got it and where it came from -- something I'll never know about store-bought milk, raw or pasteurized.

While the health benefits of pasteurization for the population at large are indisputable, it is also indisputable that the process alters milk from its original form, namely the healthy drink that nature intended. Therefore if you can trust your milk sources, I'd say drink raw milk.

The government's heavy-handed treatment of people who sell raw milk is unconstitutional and just plain stupid. Whenever such government goons overreact like that, it's important to follow the money. Who benefits by cracking down on raw milk sellers? Just asking.

I believe people should be allowed to make up their own mind about the kind of milk they want to drink, and let the free market supply the products we want without government interference to (cough) "protect" us.


  1. I so appreciate your common sense in tackling this issue - the ultimate answer IS just to let people choose on their own!

    Another great website for people looking for in depth information on the differences between raw and pasteurized milk is

  2. Great insight! Imagine the economic boost to small farms if they could actually sell raw milk for human consumption without having to destroy the milk. It is a shame the government continues to block the people.

  3. amen patrice! i was raised up on raw milk. mama bought it from a cousin who recycled and used those big gallon pickle jars for the milk. when i left home i found that i had a very low tolerance to commercially packaged milk. you are correctomundo about following the money on this one.

  4. I so agree with you! I have worked at several commercial Virginia, Missouri, Alabama, and Montana.
    If people saw how the cows were treated, housed, fed by most dairies---there would be a revolution in this country to allow everyone to have their own dairy cow in the backyard!
    The feed is *spiked* with antibiotics, growth enhancers,and hormones to increase yield. The number of cows with mastitis and other infections is staggering...and, yes, much of that milk (and pus) makes it into the tank. Yes, the dairy processing plant will check for bacteria rate and growth, but the amounts allowed are still above and beyond what the average person would want in their milk! Dairy parlors are dirty, nasty places. Even when cleaned repeatedly, there are so many nooks and crannies in the equipment where bacteria can hide and live, it is virtually IMPOSSIBLE to get the equipment truly sanitized.
    I have goats and milk them. No pasteurization. Everyone in my household drinks it. My goats are healthy and sound. No shots, no hormones, no antibiotics. We buy our hay from a gentleman that does not use herbicides or pesticides. (He says he does it that way because he can't afford all the chemicals)If a goat shows ANY signs of illness...that milk is given to the dogs until we ascertain the goat is healthy. When we move to a larger property, we will be getting a family dairy cow.

  5. A "push over the last few decades"?? You are aware the "push" began long ago when pasteurization was implemented.

    As for the safety or raw milk the truth is you don't know and you won't know until someone gets sick. If you tested the raw milk you would know but the test is simply too expensive to run everytime you milk a cow or goat so you gamble. I don't gamble. I go to Las Vegas and take advantage of the buffets and eat too much but I don't gamble. I don't gamble on raw milk either.

    I agree you should be free to raise a cow or goat and drink their raw milk. I do not agree that you should be able to sell it or introduce it in any way to the public food system.

  6. I would love to switch our family to raw mIlk but my husband is "scared" of doing it. I emailed him this post in the hopes that it will help him change his mind. Afterall, we both want what is nutritionally best for our 3 young children. Thank you.

  7. I'll be back to digest this post one more time. We consume 'raw' milk, cream and my favorite dairy product - butter. I'm still kicking.

  8. Tough subject.

    I'm too scared to drink un-pasteurized milk.

    Even when I had my own goats, I pasteurized every morning. It was my choice. I used to tell hubby: "Drink only from the GREEN mason jars in the fridge."

    I'm probably too far gone on this one...especially after reading "Lamb's" comment. Ewww.

    All this talk is why I really don't drink much milk or eat much cheese or yogurt any more.

    But, BUTTER? Katy, bar the door!

    Just Me

  9. We buy raw milk at Swans Dairy in Claremore,OK. They are very clean and have been in business since 1923. You can order their cheeses for Christmas in either raw or pasteurized and they have so many choices! Our 4 kids are healthy and fit. They love the creamy taste of raw milk. It tastes so much better than store bought!
    --K in OK<><

  10. I understand those who are leery of consuming raw milk. They have very good reasons for their hesitations. But I also wonder why they're so concerned about raw milk when we're being poisoned almost daily by such foods as peanut butter, ready-to-serve salad fixings, tomatoes, lettuce, hamburger, etc., etc.! And look at all the folks who smoke and drink. They're killing themselves with cancers, as well as driving under the influence, which often kills and mains OTHERS, but not themselves. Heck, I'd bet just driving a car is FAR more dangerous to our health than drinking raw milk! --Fred in AZ

  11. Commercial dairy milk needs to be pasteurized to "last longer" because of the filthy conditions from which it comes and the poor way it is handled at all steps in the pathway to the consumer. MY fresh, raw milk, from my cow, who I meticulously cleaned and milked into very clean, but not sterilized buckets and poured into a covered and cleaned bucket multiple times during the HAND milking process, then I ran it thru a piece of cheesecloth and into very clean, but again, not sterilized, glass bottles, was still good and not sour up to 4 weeks out! It all has to to do with the handling of the animals and the product at all stages. By the way, to the reader's who have never dealt with fresh, raw milk, it does not spoil, it curdles or sours and can be used for many other milk products. Where do you think the idea for "sour cream" which was really clabbered cream, came from? Store bought milk just becomes even more inedible.
    Just my 2 cents. (Oooh, I guess that is 6 cents worth now).

  12. A Dairy Inspector in Virginia once told me "You can count on about a shot glass of pus in every 10 to 15 gallons of milk you get at the grocery store".
    I asked him where he got his milk....he had bought a "share" in a cow being fed organically at his brothers farm.
    This was over 20 years ago!

  13. Patrice, I think one of the salient points was made in your third to last paragraph. Pastuerized milk is nearly a necessity in today's urban environment. No way could mom and pop operations such as your's and Don's could supply the milk needs of the population. It has to be done in commercial facilities. And considering how clean (not!) those facilities can be, pastuerization has become a requirement for us to have healthy milk.

    I have tried raw milk recently and have found it has become a bit heavy for my taste, but I have consumed 2% for the past 25 years. I do recall when i was a child my grandmother had a friend that provided her with raw milk and as long as it was good and cold, which it always was, it was quite tasty.

  14. Thank you for such a wonderful and well researched post. We started consuming raw dairy two years ago as a means of healing my body after some serious health problems. I can verify that some people who are lactose intolerant to pasteurized milk can drink raw milk with no issues, as I am one such person. After two years of drinking raw milk, we still encounter family and friends who insist we don't/shouldn't have the right to decide what type of milk to consume... as if the government has some right to dictate how we nourish ourselves. Needless to say, incredibly frustrating.

    It’s important to remember when making the decision between raw and pasteurized dairy that pasteurization is NOT the only factor that contributed to cleaning up the process when it first began in the 1930. Health code laws inside dairy factorys were drastically changed, and for the first time ever farmers started regularly checking their cows for communicable diseases, like TB. Bovine TB has been nearly eradicated due to this process. With testing methods, from a reputable farmer, the likelihood of a communicable disease being transmitted through raw milk is as close to zero as to no longer be an issue. Essentially, human beings took an excellent product and ruined it in the 1800s by feeding cows things they should have and by keeping them in unsanitary conditions. Before we got in there and started screwing with nature's plan, raw dairy was the norm and people did not fear it. It's all about the process.

    Of course, many non-communicable disease could potentially be present in raw milk. But keep in mind that far more people get ill every year from pasteurized milk (and other pasteurized products) than raw milk. In this respect, it is actually safer to drink raw milk than it is to eat deli meat.

  15. Hey people drank raw milk and thrived for centuries before the government jumped in to protect us.I only wish there was someone around here who sells raw milk.I don't think the government should be telling me what I can and can't drink.

  16. Wow --- I've really learned a lot today about the subject of raw versus pasteurized. Thanks, everyone, for all your input and thanks to the host for the posting.

    I understand better now why some people prefer raw.

    Just Me

  17. My kids love raw milk. They say it's like drinking ice cream.

  18. "Pasteurization became a more profitable way to produce milk: Less work cleaning cows and cow droppings meant you could ship out dirty milk, and combine it with other dirty milk (the way it is done today), and simply boil it to death in one facility."


    Pasturization was introduced back when the family dairy farm was the norm. Then the milk man collected the milk, it mixed together in giant vats and then sold in the cities. If 19 families were spotless in the operation but just one messy, dirty, and infected, then it could infect the whole batch. To claim that pasturization was a result from CAFO-like operations is wrong.

    Pasturization was a gift from God to help provide healthy milk to families who lived in the city. The government was putting on educational campaigns to convince parents their kids needed milk but no parent was going to buy a product that kept on getting kids sick- and was expensive to boot.

    I see a mirror backlash against canned vegggies today. Just like milk, the government had to convince parents that buying fancy and EXPENSIVE glass jars and cutting and cooking veggies all day long was healthy for their families. If g'ma and g'pa had lived a good, full life on just meat and potatoes, then why couldn't they too?

    Today parents abstain from canned food for the fresh produce. Aren't their arguments the same as the non-pasturization crowd? We hear lots of stories of fresh produce causing illness today but not many from the canned goods departments. The same would be with a return to raw milk.

  19. Aside,

    I like your new compact blog for my cel phone!


  20. I think that most people's immune systems are up to the challenge of drinking raw milk from a single trusted source. I also think that this quote from mollo: "If 19 families were spotless in the operation but just one messy, dirty, and infected, then it could infect the whole batch." is a reason why pasteurization is important if you are going to sell large quantities from several farms. But if you want to make the choice of drinking raw milk, you should be able to do it!

    I have drunk raw milk from several dairies, both cow and goat. I love it, and my children have drunk it and love it, too. No one has had a problem. However, the over-regulatory gov't here in Canada does not allow me to buy raw milk from a trusted single source. My choice in healthy foods is limited by an entity that has no business telling me what I may consume.

  21. Agree, completely! Thanks for sharing!

    Heather, Eastern Washington

  22. If anyone in north Idaho needs raw milk ,we sell it at our store,Sharon's Country Store. We live in Bonners Ferry and have a bulk food store here just north of bf. We have a local dairy that is certified to sell wholesale in idaho.good stuff!

  23. I went and read the 4th source you posted and I'm kinda shocked at what they were claiming. The author said that powdered milk contained two extremely bad chemicals due to the cooking process. But if pasturization did cause these bad chemicals, wouldn't they also be found in ANY item that uses cooked milk? That would mean that milk chocolate, ice cream, and cheese cake would also be tainted! This makes his claim of toxic chemicals very unlikely to me.

    Also, your compact mobi set-up suddenly disappeared! It's really useful for browsing on my phone so if you could make it reappear, I'd appreciate it.

  24. To be honest I find the whole thing increadably stupid. One of those "doesn't our government have anything better to do" situations. If some farmer wants to have a line of people with glasses and coffee cups and cereal bowls come up, pay a quarter or 50 cents or whatever and stick their container under the cow that is just fine with me.

    As long as it is labeled and marketed clearly who cares? There are risks and benefits just like anything else. For the life of me I can't think why anybody would care. Maybe it is my evil liberterian nature that if they want to buy it, and somebody wants to sell it then it is just fine.

  25. Therein lies the problem. "As long as it is labeled and marketed clearly who cares?"

    Once it is sold it finds it's way into the food chain and unsuspecting people consume it and sometimes get sick. The problem is if you sell food for human consumption then you are required to follow certain regulations. Simple things like keeping cold foods cold and warm foods warm, etc. Would you want your restuarant to not follow the rules?

    "As long as it is labeled and marketed clearly who cares?" EXACTLY! 9,000 deaths from food poisoning every year and you are at a loss as to why anyone should care.

  26. We used to purchase raw milk from a local dairy. We never had a problem but I don't think we would again. I think if we had to purchase milk we'd buy organic, pasturized. We moved to a small farm and milk our own cow now. After seeing first-hand how dirty cows can be, we'd be hesitant to buy raw milk from a dairy where they were milking more than a couple of cows. It would be too easy, if you're milking a lot if cows, to miss the signs of mastitis or not get the udder clean. In any case, the government needs to stay out of it. It's ludicrous to think our food is safer coming from massive farms and shipped across the entire country or from overseas.

  27. I think it should be one's choice whether or not to drink raw milk. That being said, I have a friend who contracted Q Fever from drinking raw milk. And, yes, this was verified by several tests and infectuous disease doctors. She was nowhere near the farm -- ever -- so the doctors concluded she contracted it from the milk. (Several others got Q Fever as well. I should mention that this farm was very clean!) Q Fever is similar to the flu, but it can cause serious, long-term (think months) illness in some people. Also, for those with heart difficulties, it can resurface years later and cause chronic problems. In the interest of being informed, I think it's important for people to know that it isn't just government propaganda; people do occasionally get sick from raw milk.

  28. Even if you want pasteurized milk, you can pasteurize it yourself. There are a number of ways of doing so...they're all equally effective at killing germs, but some are much better than others at preserving flavor. Commercially-pasteurized milk generally uses a high-speed process that's optimized for pushing milk through the dairy as quickly and cheaply as possible. It's safe and effective, but doesn't do the taste of the milk any favors. A lower-temp (and hence more time-consuming) home pasteurization can produce really great-tasting milk that's just as safe as the commercial stuff.

    Either way, it should be up to the consumer. There are plenty of places in the world where it's perfectly legal and has no serious public health consequences, and I'm not talking about backward tribal zones or anarchist paradises either...I'm talking about places like Canada. And France. Actually, most of Europe.

  29. Organic Pastures raw dairy products are being recalled statewide in California and are subject to a quarantine order by California State Veterinarian Annette Whiteford.

    The quarantine order came following notification by the California Department of Public Health that five children were infected, from August through October, with the same strain of E. coli O157:H7

    Tenino's Cozy Vale Creamery, now the subject of an E. coli-related recall, sold its products at seven co-ops and natural foods stores around the Puget Sound, including Marlene's Market in Federal Way. The Washington State Department of Agriculture last week initiated the recall after finding E. coli in the dairy's milking parlor and processing area. Three illnesses have been linked with the contamination.
    The Cozy Vale outbreak was the fourth raw milk outbreak in Washington since 2005, and the eighth in the U.S. this year: In 2011, more than 100 people nationwide were seriously sickened by raw milk.
    "Raw milk is one of those food products, like raw hamburger, that really is just inherently dangerous," says Seattle food safety attorney Bill Marler, whose name recently appeared on New York Times columnist Mark Bittman's list of reasons for food activists to be thankful. Marler has been contacted by two of the families affected by the Cozy Vale outbreak.
    "These are not bellyaches," Marler says. "This is acute kidney failure. These are very sick kids."

  30. I’m sorry, but this is a hot button for me. Our family cannot consume pasteurized milk as the casein is altered such that our bodies see it as an allergen and the results are painful and debilitating. We are longtime consumers of Organic Pastures milk, cream, butter, and cheese. In the recent and above mentioned recall Organic Pastures Dairy tested negative for detrimental e coli (there are beneficial e coli that are present in raw milk that actually contribute to health--sources available on search for "real milk campaign" and the Organic Pastures website). Note also that the children's parents did not become ill, my family and numerous families around ours did not become ill. OP has always been clean. This is a campaign to remove our right to consume truly healthful food as opposed to unhealthful food designated as healthful by government drones manipulated by crony capitalism (not real capitalism). Please do not simply accept the media's portrayal of these issues as truth. There are actually far more issues with pasteurized milk and other processed foods but they are simply not reported because they don't fit the agenda.

    Organic Pastures has their milk tested aggressively and frequently. Their milk ALWAYS comes up clean. The last time there was a recall, it turned out spinach was the culprit (NOT raw milk), but California ALWAYS shuts OP down, even if none of the sick drank raw milk. What does this tell you?

    Recently, some raw cooky (when I was growing up this is how singular cooky was spelled, mentioning this for people who weigh the worth of posts by “misspellings”) dough sold in stores was found to be contaminated with detrimental e coli. Was there a recall? NO! Purchasers were merely advised to bake the cooky dough (as opposed to eating it raw). What does this tell you?

    For those who are pasteurized milk allergic, there is NO alternative, except “calcium” supplements (not very bio-available and can lead to deposits of “calcium” in places where one doesn’t want them, for example as kidney stones), and vegetable calcium sources (not easily absorbed, difficult to get sufficient amounts).

    Bottom line: I agree with those who say let people make their own decisions, on this and other food issues. Know your sources! But get the government out of my nutrition and diet (and other choices, too!).

  31. "9,000 deaths from food poisoning every year and you are at a loss as to why anyone should care."

    How many of those were from raw milk from an established local farm? How many were from massive agribusiness? I would wager that peanuts and tomatoes (the two I can remember being in the news) from supposedly safe (after all they are a big business and thus have our best interests at heart, right?)agribusinesses?

    Note that I said choice. I don't consume raw milk. I haven't done enough research to know much about it mostly because I am fine getting a gallon of normal milk from the store. However I think people have the right to choose. I take my chances on eating some cookie dough and cake batter even though they contain raw eggs. Could I get sick, sure but it is a risk I am willing to take.

    What is next? Are the egg nazi's going to make sure I don't snag a heaping scoop of cookie dough when Wifey is baking?

  32. Indeed almost all of those cases where food poisoning killed people were NOT from raw milk. But that is because raw milk is controlled by law. In Mexico deaths from raw milk are common. Most of the deaths and illnesses caused by food poisoning could be prevented. Basic cleanliness, keeping hot foods hot and cold foods cold and storing food properly. The regulations that govern these things are specific and strictly enforced when a restaurant or food provider makes a mistake and causes a health problem. But there simply are not enough public health people to watch what 310,000,000 eat 3 times a day 365 days a year. So it's not suprising that still, even with the regulations and the medical communities good advice people still get sick. I have not consumed a raw egg or any products containing raw eggs since I was a kid over 50 years ago. I don't eat specific foods at picnics and shared meals and in fact I pretty much don't eat any food prepared at someone elses home and brought to a meeting or lunch. I don't sample food at Costco or super markets and I am careful of which restaurants I eat in and even the time of day I eat at a public restaurant. Most of the responsibility to prevent food poisoning is personal.

    And it's sprouts that are the most dangerous food right now not peanuts or tomatoes.

  33. I enjoyed reading this article about the raw vs. pasterized milk debate (as I scratch my head in wonderment). My maternal grandfather had a raw-milk dairy up until he was about 80 years old. He never drank "store" milk until he got too old to milk his own cows. I was raised on raw milk & butter that we would get on the weekends from my granfather's farm. All my brothers and cousins did the same thing - none of us were ever sick from our intake of that nasty old raw milk. I get my raw milk & cheese now from a dairy about 25 miles away. There is no comparison between the taste of "store" milk and raw milk. I will never drink "store" milk by choice. I am wary when our "Federal Partners" try to ban something that I have been drinking for 57 years - I think it is much more about money and control than publc health.

  34. Wow, Anonymous...have any psychological issues there around food? I bet you're a lot of fun at a party.

    In Mexico, deaths from MANY things are common--it is a third world country with a large proportion of the population living in disease and filth.

    I think it's interesting how people with obvious psychological hang-ups, rather than tending their own garden, feel the need to stick their nose in everyone else's food business--and it's always the little farmer they attack, not the big agribusiness that actually needs the watching. You must be a regulator.