More and more Americans are drinking raw milk. According to the Center for Science and the Public Interest, sales of raw milk in the U.S. grew by 20% to 65% between 2023 and 2024, and this trend doesn’t seem to be slowing down. This increase is likely because people believe that raw milk is tastier and healthier than pasteurized milk. Food safety expert Nicole Keresztes-James explained that raw milk, along with other unpasteurized products, has become popular due to the wellness industry’s growth, with some thinking these products offer better taste, appearance, and nutritional value.
Prominent supporters of raw milk include Robert F. Kennedy, Jr., who is set to be the nominee for leading the U.S. Department of Health and Human Services. He has publicly stated that he drinks raw milk and plans to challenge the FDA’s strict regulations on it. While raw milk can be legally produced and sold in many states, selling it across state lines is illegal.
Despite its growing popularity, many health experts caution against drinking raw milk due to safety concerns. In 1938, before pasteurization became mandatory, milk-related diseases accounted for 25% of all foodborne illness outbreaks in the U.S. By 2016, this number had dropped to just 1%. Foods made from raw milk are particularly at risk of containing Listeria monocytogenes, which is especially harmful to pregnant women, older individuals, and those with weakened immune systems. Listeria can cause severe symptoms and, for pregnant women, may lead to miscarriage or stillbirth.
Raw milk isn’t the only product that needs pasteurization to be safer. Pasteurization, which heats liquids like milk to kill harmful bacteria and enzymes, has been a crucial food safety process since the 1860s. Besides milk, other foods like cheese, juices, and deli meats often undergo pasteurization. Some soft cheeses, like feta and Brie, can be risky if unpasteurized, so checking labels, especially if you’re pregnant or immunocompromised, is vital.
While unpasteurized foods might seem more nutritious, this isn’t necessarily true, especially for dairy products. The Centers for Disease Control and Prevention advises choosing pasteurized dairy to ensure you’re getting all the essential nutrients without the safety risks. Past studies showed that pasteurization might slightly alter some nutrients in foods like fruit juice, but overall, there aren’t significant nutritional differences between pasteurized and unpasteurized foods. The main advantage of pasteurization is making food safer to consume without greatly affecting its nutritional value.
