Protection from Disease

Four well carried out studies indicate that children on raw milk have less asthma and fewer allergies (2001 Lancet, 2006 PARSIVAL Study; 2011 GABRIELA Study; 2012 AMISH Study). Raw milk provides protection against respiratory infections, otitis and fever (J Allergy Clin Immunol 2015)

Effects of Milk Processing

A 2019 study looked at the effect of processing on milk proteins. Boiling (pasteurization), spray drying, freeze drying and microwaving all resulted in significant degradation and oxidation of the milk proteins. Fed to rats, processed milk protein caused damage in plasma, liver and brain and adversely affected learning and memory. (Journal of the Royal Society of Chemistry Adv, 2019, 9, 22161).

Raw Milk Safety

Trends in raw milk outbreaks and illnesses since 2005 are flat or declining, not increasing, for both the US overall and for each US state. In fact, data on California raw milk production and numbers of raw milk licenses approved by New York state are increasing in this time period, while raw milk outbreak rates are flat or declining. This is exactly opposite of what would be expected if access to raw milk was linked to increasing numbers of outbreaks. The available evidence is consistent with adequacy of current hygienic procedures and cold-chain for raw milk producers that minimizes risk of illness and enhances safety.

Decline in Dairy Farms

Since 1970, there has been a 95 percent decline in the number of US dairy farms, from 600,000 to 28,000. Dairy farmers receive only slightly more for their milk today than they did in World War II, about $1.85 per gallon, well under the cost of production.  However, dairy farmers selling raw milk directly to the public or to retail stores receive from $5 to $25 per gallon, making raw milk production a profitable enterprise, even for small farms.

Decline in Pasteurized Milk Consumption

Consumption of pasteurized milk has declined 1-3 percent per year for over thirty years.  Milk protein is one of the main allergens.  Meanwhile, consumption of raw milk is soaring, as evidenced by traffic at the Raw Milk Finder at  The page has ½ to ¾ million first-time visitors per year.

Nutrient Destruction

Pasteurization destroys vitamins B2, B6 and C.  Enzyme carriers for vitamins A, D, B12, iodine, iron, calcium, phosphorus and other minerals are destroyed. These nutrients are 100 percent assimilated in raw milk.

Destruction of Important Protective Compounds

Raw milk contains compounds that destroy pathogens, build the immune system, help build a healthy gut wall and support detoxification.  These are largely destroyed by pasteurization.


Source: A Campaign for Real Milk,