This is a follow up to the post, To Raw Milk or Not to Raw Milk.
It was a pretty clear decision for us about whether or not we would sell raw milk: No. However, we say yes to if you want to consume raw milk in general. That may seem like we are talking out of both sides of our mouths, but after my first post, I’ve learned that it’s a topic that many others feel conflicted about as well.
Thanks to the folks who joined in the conversation on my Facebook page. Lots of great information was shared while others raised questions about raw milk and wondered what it was all about. I thought I would explain the issue to the best of my knowledge here, share why we have chosen to stay out of the raw milk market and also share some great comments friends made about my previous post.
Raw milk is milk that has not been pasteurized or treated with UHT (Ultra High Temperatures) to eradicate potential harmful bacteria while preserving most of the goodness of milk. Raw milk advocates will tell you that this process also kills off beneficial bacteria, enzymes and other pathogens that help boost immune systems, ward off allergies and even cure asthma. The trouble is the harmful bacteria pasteurization kills off can be REALLY harmful and even in the cleanest of set-ups all it takes is one outbreak to cause serious damage.
Lots of people who grew up living on farms drank raw milk and still do today. I myself got to drink some from time to time even though we didn’t live on a farm… and no, I didn’t get sick. Most swear by it – they grew up on it and were healthier for it. These folks however, tend to understand the risks associated with Raw Milk itself but also with selling the stuff. A dairy farmer friend summed it up well on my last post, “All it takes is one person to say the milk made them sick and you lose everything you’ve worked so hard for.”
Put another way, a friend from business school commented, “The EV (expected value) of selling raw milk is highly negative due to the potential liability…even if they signed a waiver.”
Another friend who is a dairy farmer-turned vet student shared, “I grew up on raw milk but it came from my farm. My body was able to produce antibodies to the bacteria that was found in it because it was introduced to it from a very early age and they were endogenous to my farm and my environment. I may have gotten very sick had I gone to another farm and drank their raw milk. But I may have been fine. Food borne illnesses are very hit or miss. My biggest fear is that the consumers do not have enough education on how to properly handle raw milk and will make themselves sick by improper handling and it will come back to hurt the farmer and the dairy industry as a whole. It is a personal choice and one that if we can build in safeguards to the farmer that would require proof that they were negligent before lawsuits could be filed than I have no problem. But I have to tell you as a veterinary student and studying many bacterial and viral diseases that can pass thru to humans thru raw milk–I would not drink even my own anymore.”
And he’s right – those harmful bacteria and viral diseases are nasty stuff. To share an example, recently in the news – The Family Cow in Pennsylvania, a raw milk seller, recently had its third outbreak since January 2012. This time it was Campylobacter. Campylobacter is a found in cow manure and infection symptoms include diarrhea, nausea, fever and abdominal pains that can last anywhere from two to ten days after consumption. Listeria, e-coli and salmonella are a few of the other more “popular” foodborne bacteria related to raw milk among others.
Not only would we risk a potential lawsuit, something we don’t have enough resources to suffer particularly as we are really still starting out, but there isn’t enough insurance out there to indemnify the guilt I would feel were someone to get sick from raw milk we sold them.
Please don’t get me wrong, millions of people drink and sell raw milk every day and nothing bad happens. And quite frankly, as another commenter implied, I’m happy they are drinking milk in some way! I certainly do not want to play into any Fear Industry marketing (I feel there’s enough of it out there). So, to be sure, there are not many outbreaks reported. In 2013 through May, according to the Centers for Disease Control, there have been four outbreaks of campylobacter and salmonella related to raw milk and cheese consumption including 69 illnesses and 15 hospitalizations in the U.S., (this does not include the recent Family Cow outbreak).
On the other hand, there have been zero outbreaks in pasteurized milk. If you’re interested in learning more specifics about the risks of drinking raw milk, I found a great resource for raw milk risk facts on this website: realrawmilkfacts.com. To be fair, here’s a pro-raw milk website: realmilk.com, however, I don’t agree with its characterization as an “extremely” low-risk food. It classifies this statement using the term “when handled properly” which I think is an understatement. A recent recall for potential botulism-causing bacteria contamination in milk powder sold to Chinese companies by Fonterra, the world’s largest milk processor based in New Zealand, shows that mistakes or just plain bad luck can happen to anyone. (By the way, this recall occurred before any illnesses have been reported as of this time.)
On a personal note, I’ll continue to feed my kids pasteurized milk. It truly is a nutrition powerhouse with lots of good calories, essential nutrients, protein and other nutritional benefits that are still being realized. And as far as exposure to pathogens and other bacteria goes, I think they’ll eat enough farm dirt in their childhood to build up an arsenal of immunity if they haven’t already.
Any other thoughts or questions about this subject?