@@joecaner Rise Against would be proud :) In all seriousness though, couldn't agree more. I have a few people very close that I try to appeal to reason with, can become quite frustrating. All I can do is educate myself
In france the most tasty and top quality cheeses are made from raw milk that preserves specific original bacterias. It's very common and we don't have health issues because of that. Only very rare isolated cases. In the US I heard that you have very poor quality standards in animal breeding. So after it's necessary to sanitize all before giving it to the customers. You'd better search there.
Dr Berg, the man who confused dietary for serum cholesteral and proudly showed his wife's atrocious blood work to the world in the vain hope it would convince the diet that his diet - her diet - would be beneficial to all. He's a complete charlatan.
@@Fred-zt5ky He follows fad diets/ideas that often can be dangerous and posts them. Keto, fasting, raw milk, carnivore diet, eating massive amounts of eggs and claims the cholesterol is fine.
A friend of mine died when we were 11, a bacteria in raw milk landed in his meninges. He was treated for viral meningitis because it is the most common, he died days later from bacterial meningitis. I remember his parents divorced and fell to depression. Sad childhood story
Better Help is actually worse. Pushed even by influencers whose content had nothing to do with mental health or psychology... And it's a worse scam. AG1 at least primarily uses health influencers.
I believe you're right... Do you have any good information data that exposes that they're getting? I'm not being critical of your comment here I just want data cuz I want to prove it to other people because I think it's happening too I just haven't found proof
Funny how you and I come to almost the exactly same conclusion on the issues, Gil. It's almost as if there was a method to it ... Good video! Cheers Mario
Our system has a way of corrupting the most honest people. Thank you for maintaining your integrity. We really need to have a few honest experts like you. 🙏🙏🙏
Thank you sir! When I was younger, I had pretty bad dust allergies, AND was fat. And at that age I think I watched a program on PBS or something claiming that raw milk on a farm (they did specify that you needed it FRESH like on a farm, which is why it's not sold in stores) would solve both allergies and weight problems, which made me really wish I lived on a farm. I love being told that I didn't actually miss out on much....
Dr Gil, so glad you made this video. I see this raw milk fad being pushed quite a lot on the internet. I live in the UK and I thought it had been banned here but apparently it’s still available, though not widely. I worked in a food microbiology lab for over twenty years five years and I absolutely would not touch raw milk. In fact as I got older I kept away from unpasteurised French cheeses too because of the Listeriosis risk. In the past I believe Tuberculosis was also linked to the consumption of unpasteurised milk; yet another good reason not to drink it.
The worst food poisining I had in my life was when I ate unpasteurized cheese in France. I couldn't keep anything inside me for days, and had to add salt to my water to prevent hyponatremia. I permanently gave up dairy not long after that.
fantastic video. thank you. I wondered about it as it does not make much sense that suddenly raw milk will have more benefit / risk profile than pasteurized milk - you presented it is such a clear way. thumbs up.
Milk is designed to be drank straight from the cow, not packaged and sat for days in a fridge, so guess makes sense that its not so great to consume raw milk if youre not a baby cow drinking straight from their mum.
Cow's milk is designed to be consumed by baby cows. Why would you want to drink milk from a different species? If you want milk, drink what you were raised on...human breast milk.
As always high quality content. What about homogenization? We know saturated fat in unprocessed dairy products doesn't impact LDL as much as other sources of saturated fat. Does homogenization effect this mechanism in a positive or negative way? That's just a personal question. There also other wild claims, which i'd dismiss at first sight, e.g. these smaller "lipid bubbles disrupt cell membrans" or similiar, maybe these are also worth responding too.
@@MochaZillaThat question is incorrect. The results wouldn't be to stop eating pizza. It would be to stop eating pizza, or rather anything from that establishment.
@@yeet2043 Yes. just drink kefir if you want healthy bacteria. Store-bought kefir is (in most countries) made from pasteurized milk where healthy bacteria are reintroduced by fermenting kefir grains, in much greater quantities than raw milk. I think the only raw milk that humans should consume is breast feeding form the mother (when possible) during infancy
I grew up on a dairy farm, and drank raw milk throughout my childhood. I would 100% not drink raw milk now unless I received it directly from the farm, and I mean like I have been on a tour of the facility and have an understanding of how they manage sanitation and that they have a healthy herd. I'd also want to make certain that they were grade A certified (which would imply that they are selling commercially and not just selling direct to consumers). I'd want it to be single source, otherwise these kinds of checks are meaningless. I guess my main concerns would be the grade A certification, which involves periodic inspections for general cleanliness, sanitary handling, and state of the herd, plus how often their commercial pickup is which will control how much time passes between production and delivery. [Of course, the biggest flaw in the entire raw-milk argument is that humans don't need cow's milk to be healthy, it is just a convenient package for various nutrients. That convenience helped build civilization, but cow's milk is such a recent addition to the human diet that not everyone has adapted to digest it.]
@@ScottHess I am in my late seventies but I can recall when my dairy farmer uncle was first required to set up a sanitary milking room , paint it white and keep it super clean and he wouldn’t let us randomly milk cows like we used to do. He would lose money if bacterial contamination was over a certain threshold. Of course I am talking over 60 years ago. But his anxiety over bacterial contamination is still with me.
@@sammavitae114 Yep. I grew up on dairy farm too. We always drank milk right from the bulk tank. I remember the milk hauler always taking their little sample to be tested and my father being obsessed with the results. He prided himself on keeping the bacteria count in the "Excellent" range. We also kept a very clean barn and stalls. Couldn't say the same for some of our neighbors. The cows got clean bedding every day. The barn floor was swept and limed every day. And that one big day every year we would get the entire inside of the barn white-washed.
Raw milk is my favorite milk. The key is to actually go to the dairies it's produced at. I've toured a few and I know exactly how my raw milk is handled. Minimal exposure to cows is critical. THE safest milk that exists is inside the udder, consumed immediately after milking. Once it's out of the cow it's issues are all because of improper handling.
Love this breakdown! So many people get their information from nutrition influencers, and while well-meaning, their blanketed advice and trends may not be in everyone's best interest. This level of detail allows everyone to make their own choices - which we are all about!
Gil, love your work, just want to point out that naturalistic fallacy is something different, the word you're looking for is "appeal to nature" fallacy.
As a dairy farmer in the first part of my life, I have always had raw milk and my family and neighbours also and never heard of any associated illness. I take the point farmers are getting the milk straight from the cow without shelf life. Subscribed and liked. James J Walsh in Limerick city Ireland 🇮🇪
Agreed. It is how you raise the cow. We try to improve upon nature and it never works. I will continue to drink my raw milk from cows that I see raised in an ethical manner grazing in fields without being pumped up with growth hormone and antibiotics.
Canadian here and my family who are in the dairy industry wouldn't touch it due to possible contamination. That's even with all the sterilization they do on a daily basis. It's just not worth the risk.
@@mattg8415 And animal health and care. As infections are dangerous. And also antibiotics. None present in a proper farm. Which was the norm for over tens of millennia...
Farmers get it fresh and if you get it from just a few cows, the risk is probably pretty low. It's when you mix milk from dozens or more cows together - it only takes one source being infected to infect the whole batch. By the time it gets bottled and put on the shelf somewhere it can get nasty. It's probably mostly fine, but why take on the risk for no advantage?
I think that it really depends on how you get the raw milk. In my opinion, nobody who does not have the family experiece or knows a farmer very well should not drink raw milk, as there is just too much risk associated and its so easy to 100x the danger. I personally drink raw milk all the time straight from the cow or at most 3-4 days after (immediately refridgerated) and know the farmers who produce it. My family used to be farmers also and everyone drank raw milk everyday and never had anything happen to anybody because of it. You just gotta remember that it is RAW food and one that is easily contaminated, so you have to be very careful and know/control the source. People get sick from raw broccolli and other greens, but the risk of contamination is just so much lower there.
Homogenization just screens out large fat molecules in your milk to give it a consistent texture. The fats get skimmed off and used in other milk products. Typically US milk is over-homogenized and comes out blue. Milk in other countries is what Americans call "cream". Cream in other countries is much thicker, and mainly used in deserts.
I come from a small farm family. to drink raw milk you REALLY need to know the source. having said that the government has no business regulating what grown adults choose to purchase in the modern world where information is there for all to see. the days of needing the FDA are long gone. if they want to recommend things, fine, but using tax dollars to harass farmers is ridiculous. ALL REGULATION FAVORS BIG BUSINESS! THEY LOBBY FOR IT. inform people like done here but keep government out of it
Your comment just reminded me of Amos Miller, an Amish Farmer, who has been getting harrased by the Pennsylvania Dept. of Agriculture for years b/c he sells raw milk & other organic dairy products to private buyers. The state actually raided his farm & has attempted to shut it down. Amos is now in state court having to defend his right to produce & sell his products. Many of his buyers have been purchasing from him for years. The attorney currently defending the Amish Farmer has said, "the government was unable to produce any evidence that a person in Pennsylvania or anywhere in the world has ever been harmed by any product of Amos." You begin to question then why are they still after this farmer?!
I count on regulators to make sure the foods on my supermarket shelves are safe. Nobody has the time to research everything, and it's not cool that one mistake with picking a product could end one's life. Fix your country.
I worked on a dairy farm. The hygiene with their water supply and surroundings affects the quality of the milk. The farmer I worked with was happy during my time there because the milk had a higher quality than usually. And the milk companies that sells the milk give the farmers money for cleaner milk. We cannot expect every farm keeping a good hygiene. But I wouldn't be so worried for summer milk when the cows are outdoors much more like here in Sweden. Maybe more cautious at the winter time and depending on where it comes from. If you have your own cows and keep the water and surrounding clean. I don't think there's much risks at all.
I have problems digesting milk. It causes several digestive issues for me. Though I have found that if I do drink or cook with milk and I use A2 pasteurized milk, most of my digestive issues are either eliminated or become much more tolerable. It don't believe it is a placebo effect, at least not for me. Maybe an A1 vs A2 milk comparison could be a continuation of this milk discussion? The one time I had raw milk, I got sick. I guess I fell into the 1 to 12% category? I haven't been able to force myself to try it since. I personally will stick to A2 grassfed milk when I use milk. I like the flavor better, and as stated above, I find it much more tolerable.
@@suzanneemerson2625 The fact that it’s “for baby animals” doesn’t mean much. It is much better for you than things that are actually made for human consumption, like chips, cookies, doughnuts, pancakes, and all the other junk that is made with the intended purpose of feeding humans.
Yet, it has millions of years of consumption with no one getting sick. Define sick. Raw milk was part of a regimen to help my pets live past 20 where everyone else pets are dying of cancer at 10.
@@michelleadams5609lol many people still get sick, did you not watch the video? people still drink it cause while the collective IQ of humans have gone up… some individuals still are below the avergae unfortunately
I think the point is that raw milk comes with a significant risk of contamination compared to pasteurized, and there is little if no evidence of any significant health benefit. Whether or not this person or that group drinks raw milk is immaterial.
I've heard that raw milk is better my whole life, and those I know who raised their own cows for milk as their business and they simply refuse to drink anything that has comes from a bought package of milk. But most criticism I've heard against processed milk is about homogenization and not the pasteurization process.
@@rrrlasse2 Yes, and I’m not sure if the claims are correct but one of the criticisms is that the fat is broken down into so small particles that they penetrate into places they shouldn’t.
I've seen quite a few raw milk chats online and one of the things that make me giggle are when raw milk advocates advise people to heat the milk before consuminf 🧐😂
When we go back to my parents village everyone drinks raw milk. We get it fresh everyday. Most of the time we heat it with tea. We do drink raw but not more than a day old.
What about A2 vs A1 protein in various milks? Is there a benefit to sheep, goat or heritage breed cow milk over milk from the typical modern, hybridized cattle?
Like bad fashion and bell bottom jeans, nutrition fads come back around every other gen or so when people actually think it's original. 90s there was an anti vegetable oil fad, now seed oils. People never learn...
I wouldn’t call it a fad. I would call it as it has always been done for hundreds of years. What is hopefully a fad is putting cows in a stressful environment, pumping them up with growth hormone and antibiotics, having them eat unnatural diets and then wonder why we have such a massive health crisis.
This fad already went around back in 2009. Yet here it is again that all the "influencers" think they are the first to jump on the bus. As someone who has first hand knowledge of dairy farming, I don't consume cow's milk or dairy products.
If you are a strict vegan or Ovo-vegatarian, then you probably don't consume dairy. If not, and you don't read every label and know what to look for, or if you eat out, then you most likely are consuming some form of dairy. Even restaurants that say there is no dairy in the dish don't realize that there could be a form of dry milk or dry cheese in something that they served you. I found this out when I asked for the ingredients list at many restaurants. There are also dairy based preservatives with names that don't sound like they come from dairy. By the way, don't ask for an ingredient list at most restaurants that will really turn your stomach. 😊
@@mattg8415 You aren't getting the kind they've been drinking most likely. In factory farms you're getting cows that are forced to produce too much and forcibly impregnated too often to keep production going. As a result many have mastitis and other diseases that can result in the need for pasteurization. There was a reason why it was introduced. People were dying including children.
@@mattg8415 they probably have a very small production, not even enough surplus to provide milk for their own neighbors. What 99% of the population is getting is disgusting udder pus fortified with antibiotics from forcedly impregnated cows
Would only drink raw milk if i had my own cow and had it tested for health. Or from farmer that i know and trust and who drinks his own produce and is healthy
I imagine that individual gut microbiomes handle the common bacteria in raw milk very uniquely. A diverse gut microbiome might be less likely to have the conditions needed for any single harmful bacteria to thrive and cause problems. The logic behind diversity is essentially that a gut filled with thousands of different bacteria has no space for any single type to become numerous enough to cause a problem, because it will just be outcompeted by other bacteria. Whether or not that logic plays out in reality is not clear to me, but it makes sense intuitively. The argument I could see people making for raw milk is that a healthy gut microbiome is made even more healthy and more diverse given the various bacteria that may be found in raw milk, even if the vitamins and macros are similar to pasteurized milk. I'm pretty eager to see what gut microbiome research points to in the future.
Regaring allergy they have shown that it comes down to a microbe found with animals, but especially with cows. Being exposed to the microbe at very early stages tends to protect against allergies. Can't remember any specific study about it but it's quite a number of years ago I read about it.
Thank you for your input on this one. I would also like to know your findings on powdered milk. Most products nowadays don´t actually contain milk directly as an ingredient, but reconstructed milk from powdered milk. Because powdered milk goes through a much harder process than just pasteurization, like homogenization and the actually drying process itself, that goes through higher temperatures, additives are introduced, and also skimming, etc, and then water is added back on at the end product’s factory, would it still hold the same value or should humans try to choose products made with milk directly? (avoid products with powdered milk as an ingredient) I’m even talking about basic products like yogurt, that nowadays are made with powdered milk, not to mention foods with a higher processing degree. Thank you
I would pose the question, if a child is consuming raw milk, is there a likelihood that they are also consuming local products like honey? Local honey can help with allergies. It's very helpful in central Texas. Fantastic video!
Honey does not help with allergies. If anything, it can sometimes exacetbate the problem, especially for people who are alergic to various pollens and/or insect venom as it itself contains pollen and insect proteins. It has many other health benefits but curing allergies is not one of them.
I live near some Amish who I think do raw milk. There is an ice cream place in the area that has the most delicious ice cream you could ever get. I don't know the process for creating it, but it is literally right next to the dairy farm.
I'm pretty sure the Raw Milk fad has been making the circles for at least fifteen years among more fundamentalist circles thanks to Sally Fallon's book, "Nourishing Traditions", which was influenced by the Weston Price movement.
Oh yeah. Ever since 'Paleo' became a thing, certainly. 15 years sounds about right to me, too. Of course that's also about when social media and RUclips started to become big factors in how people get their 'information'.
I don't really like calling it a fad, drinking raw milk has remained popular in rural regions, especially for farmers, throughout the centuries. It only really bounces popularity in the cities. Take my family (and the whole county if you will) as an example: We drink raw milk everyday, not only when its popular in the cities or on social media.
I would like to see one video on bioavailable vitamins and minerals compared to natural vitamins and minerals from whole foods. And is it worth it to take such supplements.
Fantastic as always. Naturalistic fallacy, I like this term. Describes so many diet trends these days. You talk about milk here specifically but I assume this applies to cheeses? The best quality cheeses are often unpasteurised and hard to avoid if you like a particular style of cheese. I wonder if they’re tested for certain types of bacteria though
Cheese is inoculated with "cheese bacteria", they outcompete and out displace unwanted bacteria, colonizing the substrate. Many cheeses can be made with raw milk, and are actually made, even industrially, with raw milk. Basically, the proliferation of good bacteria in the milk prevents the proliferation of bad bacteria. This is the same reason why Sauerkrauts, or salami and ham, are safe, because they are colonized by "good bacteria" and those prevent the colonization by "bad bacteria".
at least in my country raw milk cheeses are not recommended for pregnant women due to the Listeria risk. They can eat them if the cheese is properly heated though.
Great video. Truly, I feel like you did a fair job at covering all the angles from a scientific approach. One thing I wanted to point out, however, is probability. You quoted the CDC in this video so I will as well. According to the CDC, since 1993 there have been a total of 144 hospitalizations from Raw Milk. You are more likely be in a plane crash than get sick from raw milk. Again, I must reiterate that you did an excellent job with this video, but the risks are so low. So very low. I wouldn't give an infant raw milk. But as an adult, I should have every right to consume raw milk and the judgement from people that have been scared into compliance is not helpful or conducive of a healthy, informed, free society.
Facts matter 🤦♂️ "from 1998 through 2018, there were 202 outbreaks linked to drinking raw milk These outbreaks caused 2,645 illnesses and 228 hospitalizations"
I have seen cheese made from raw milk. Does the process of making the raw milk into cheese eliminate the risk of food poisoning, or does cheese made from raw milk pose the same risks as raw milk itself?
Providing the cheese isn't off, it should be less risk. Your yoghurt type fermented stuff should be even less risk as it's lower pH and the problem bacteria have a much lower chance of surviving this process
cheeses from raw mlilk are available on the shelves at many grocery stores and costco for example. there is just requirements on minimum aging. in other words if it carried the same risks as raw mlik there would equivalent legal restrictions and those dont exist for raw mlik cheese.
When I moved to California in 2000, you could buy raw milk at Whole Foods and Sprouts... drank it daily for years and felt amazing. I cannot tolerate pasteurized milk at all. Oh well... N=1 🤷♂
We raise dairy goats for our family, and we prefer it pasteurized, so I milk, filters, and pasteurize it and cool it within 20 minutes of it coming out of the udder.
Some countries (France) and states do allow raw milk products (cheese) and even the sale of raw milk. The reason is more tied to the fact that people in those areas view it is a consumer right to be able to buy a product of nature, regardless of the health risk it may pose. If we can buy raw ground beef, then why not raw milk? And what's to say about marijuana? In cheese making, there is a purported advantage to using unpasteurized milk (because it contains the bacteria that could affect the flavour and texture of the final product), and law makers look to these traditions and the track record of health problems, in determining whether to allow raw milk sales. I think that most consumers who are interested in raw milk do not appreciate that bacterial proliferation can occur in the handling of the raw milk, as it gets mixed up with the milk from several cows when it is at body temperature. On a farm, the farmer takes it directly from the udder and from a cow that they know to be in good health, and this is how I've tasted it on my classmate's dairy farm, when I visited it. Would I buy it? No, because there's no reason to.
I ended up with the same overall conclusion, so I don’t consume milk after years reading about the dairy industry. However I do have some questions. It’s often stated that bacteria cause disease but I have noticed a problem with circular references and citations in the literature (my perception from limited reading of studies like "Listeria: A foodborne pathogen that knows how to survive” or "Foodborne pathogens in unpasteurized milk in Sweden”) - I would be interested to see the evidence that these isolated bacteria like Campylobacter, Yersinia, Salmonella and Listeria can cause harmful colonies of the same bacteria in the body. An acute temporal relationship should be seen. e.g. listeria ingested immediately followed by listeria colonies in the human body and accompanying illness. - How do these bacteria make it unscathed through the stomach and other digestive processes? - Is it the bacteria that are the nuisance or their by-products (bug poo)? - Are these microbes simply affecting the bug balance in the gut? - Are there some bacteria which might be good for us in raw milk. e.g. helpful in the gut? - There was no discussion of what else could be in raw milk that can cause illness. Antibiotics or other 'harmaceuticals? Sterlizing chemicals? A protein that we cannot tolerate that is denatured during heating? - How about raw milk from happy organic green cows rather than from industrial-scale milk extraction? Thanks for the interesting summary.
In the EU the sale of raw milk is allowed provided that it is accompanied by a warning that that milk cannot be drunk in a raw state. It is sold only for kitchen purposes, or for making cheese at home, and other purposes that either don't imply human consumption, or imply a thermal treatment (in the oven etc.).
@NutritionMadeSimple, I have a question that I believe is not covered in the video. In the Netherlands milk is put in a centrifuge (homogeniseren is the Dutch term for this) which makes a smoother texture. I heard the fat particle is incapsulated and the fat is released into the blood at the right moment. The centrifuge Process destroys this capsule and releases the fat to early during digestion. I hope my questions makes sense enough to answer. Thanks in advance
I bought a half gallon of raw milk once just to try it. I thought it tasted incredible. Maybe the best milk I tasted. But it wasn't worth the four times higher price and I wasn't persuaded there were any health benefits. Raw milk would probably be a problem for the population if it became very popular, but the individual risk of experiencing food poisoning is still pretty low. If someone wants to go try it, by all means knock themselves out but I think this fad will fizzle over time.
One thing that you didn't mention here is that raw milk is typically sold completely unprocessed which means that it is heterogenous milk. Cow milk is unique in that it is heterogenous where-as most animals produce homogeneous milk. This is one of the main reasons why cows became the primary milk cultivars, allowing for ease of churning to produce butter. When processed, humans homogenize cow milk. This is notable because it displaces fat in the milk into the food matrix. This has a lot of health impacts. Notably, the palmitic and myristic acids in the food matrix of milk are unable to impose their negative health impacts since they can't be assimilated as native triglycerides without being broken down and reformed with glycerin by the liver. This is why dairy fat doesn't increase cholesterol in studies comparing them to lower saturated fat alternatives. However, cholesterol is still elevated by consumption of butter, which lacks this food matrix. As a result, homogenized milk (which raw milk is typically not) is far healthier on cardiovascular health. However, one counter argument that I could see to this is that milk is a decent source of C15, the essential saturated fatty acid. Research on the impacts of C15 deficiency have not been well elucidated but I could see this food matrix impairing the beneficial effects from C15 consumption.
I was shocked by how much impact pasteurization seems to have on the taste of milk! Our local dairy used to sell unpasteurized from time to time, and it was absolutely much better tasting. After watching your video though, I do wonder if that could also have been because it was probably "fresh out of the cow." Since once pasteurized, it can sit on the shelf for a long time? I would recommend it from a taste standpoint, and we never had any illness from our local dairy that I know of. (They claimed hyper sanitary conditions when offering raw products.)
Milk taste varies from cow to cow, what they are fed, and especially if they are outside or if they have a newer calf, of will vary over the seasons. I absolutely understand that you enjoyed the taste; raw milk has also not been filtered into full cream, milk and so on yet, as it has when it reaches the store. It's just that the risk of it causing illness is so much higher than if it is pasteurised. I would love to hear from people who have tried milk that has only been pasteurised but otherwise has not been tampered with, and hear how it stacks up taste wise.
Also, having worked in dairy production, we always do our very, very best to keep good sanitary levels, but you do have to remember that cows are living beings with poop and mucus and everything, so there is, as stated in this informative video, just an inherent risk of some contamination or other.
@@mackenziekid I would guess maybe a little bit, but not nearly as much as the completely different fat content, and the fact that milk exclusively taken from one small batch of cows will have a more distinct taste than milk that has been gathered and mixed from maybe thousands of cows and is a day or two older. Like the difference from a regional dialect vs. "TV dialect" if that makes any kind of sense? :)
Mycobacterium bovis, The original impetus for pasteurization has not gone away. The average influencer never saw polio so gets enthusiastic about anti vax conspiracy. Are we destined to relive history on every hard lesson learned.
Fortunately we no longer have people and animals shitting and pissing in streets and leaching into our water and food supply. Unless of course you live in NYC, LA, San Fran and Chicago.
The Lancet came out with a study in 2017 that 11,000,000 deaths are caused every year from the poor quality of our diets. The WHO says that 420,000 died from food contamination. I’ll take my chances.
how do you get your calcium if you don't consume either milk or plant milk? do you take a calcium supplement? if so, which type of calcium? calcium carbonate?
I used to visit my family's dairy farm in Ireland every year when I was a child and milked cows by hand and we used to drink Raw milk and it used to be normal for my family. However, the amount of bacteria in animal products that can make you very ill, was one of the reasons I went vegan more than 6 years ago and I am so much fitter and healthier then when I ate meat and dairy. Now I find Soy milk and Soy Yoghurt have similar amounts of protein that dairy, plus it is so much better for the planet than dairy is... I certainly will not be going back.
I’d be interested if you carried the milk discussion a little further. I heard once that homogenizing milk makes it unhealthy for us. Do you have any information on that?
why did we start pastorizing milk? Because they brought cows to the city that were really filthy. Is defenetly safer, but changes the flavour, so if is coming from a "clean farm" is fine to have raw milk.
Raw milk does taste a bit different than pasteurized and homogenized milk. There was a small dairy farm north of my undergraduate school in Washington which sold raw milk out of their milk shed. I don't recall getting "the crud" the year that I lived off campus. In this part of New York, the milk is ultra-pasteurized and doesn't taste as good as either pasteurized or unpasteurized milk in Washington.
I never heard of anyone complain about protein loss. What everyone complains about is the destruction of beneficial enzymes in the milk caused by pasteurization. Raw milk producers have to adhere to a very strict cleanliness protocol so as to not contaminate the milk with bacteria whereas the large dairies do not because they pasteurize it. This is less labor intensive and more profitable. I once had a friend who worked in a diary milking cows and cleaning and he didn't drink milk and he told me that if I saw what he has seen, I would not drink milk either. They are very dirty and reckless (the large dairies) and make no effort to collect a clean product because they know they can pasteurize it. I think you should tell both sides of the story and "investigate" both sides.
I buy raw milk when I make cheese. It really does seem to coagulate better. But I hope that the heating that happens in the cheese making process makes it safer!
I don't know what to say if i drink normal milk I can't drink more than a little over a cup but with raw milk i'll drink cup after cup without any issue 🤷
My wife is the exact same. This is a really frustrating thing about nutrition science. I understand that we don't want to rely on antidotes over statistics, but what about when the antidote is your own personal experience and it is repeatable over and over again? I am not a conspiracy person, but what am I supposed to think when I know the conclusion these studies come to, is false (for at least my wife). Is it just that the raw milk is fresher than store-bought? If so, then what specifically is better about fresh raw milk vs older pasteurized milk? Ahhhhh.....what do I believe in anymore
Calves are born weighing 65-90 lbs. When they are weaned at 6-9 months of age they weigh 500-700 lbs. Why would you consume cups after cups of a liquid specifically designed to grow an animal by a factor of at least 5 time in less than a year? I would understand if you were a peasant in medieval Europe but surely you have better options today?
Raw milk? Rather have raw kale (home grown). For those interested in why this seemingly random comparison, check out Cronometer. Calorically match raw kale (320 grams) against an 8 oz serving of 2% milk. At roughly 113 calories each, kale brings much more to the table in pretty much every nutritional category, save Vitamins D and B12. Worth a look to those looking for some quick education. Good health to all!
Raw kale? Rather have raw chicken liver. For those interested in why this seemingly random comparison, check out cronometer. Calorically match raw kale (320g) with raw chicken liver (94g). With roughly 112 kcal each, raw chicken liver beats out raw kale in most vitamins and half of the essential minerals. Worth a look to those of you looking for some quick education. Good health to you all! But in all seriousness, just picking one food with a very good nutrient profile to "beat" another food doesn't really help anyone. And even though foods like kale and liver could help fix some nutrient deficiencies, no one food is nutritionally complete and you don't have to decide (or should) between kale and milk for example, you can consume both. For example, try adding all these free foods into cronometer. With just 336 kcal of just three food items you are already at a better micronutrition point than the average american. On a final note, vegetables like kale (leafy greens) and cruciferous vegetables are tough to beat from a micronutrients per calorie standpoint, but I think a strong case can be made for liver to be THE most micronutrient dense.
I really don't think adults should be eating dairy - breast milk for infants and then solid food after being weaned. I eat very small amounts of organic grass fed pastured cheese - that's about it. There is calcium in collards, kale, sesame seeds and root vegetables - you don't need to eat dairy to get calcium. Dairy has a LOT of saturated fat and is fairly low in protein. I do eat a small amount of parmesean cheese (lots of sodium so I only eat it around once every few months). I eat a small amount of organic grass fed pastured mozzarella from part skim milk - but that is all.
I used to drink raw milk in the early 80s. I never got sick from it. I did get sick from one of those green drinks back in 95 then they started pasteurizing it.
Very helpful. It's interesting how these nutrition and health myths keep getting recycled every 5 or 10 years. Raw milk will probably be popular again in 2035.
The only thing I would use raw milk for is for certain things like fermented products, like making cheeses. But drinking raw milk is kind of unnecessary, well, I don't think it's going to impact as much healthy grown adults. I do think that it's harmful for young children, elderly, pregnant women and those with health conditions like immutal compromise, some autoimmune disorders. And also yes people used to drink milk from the farm but they forget to tell people that even in the old days it would boil milk. Thus getting lightly pasteurized. * Another thing I want to add is I've noticed the color of the milk is different in most of these influencers who are promoting it. This is kind of crucial information, because most likely they're consuming a Jersey cow which is an a2 cow and does not contain A1 some people cannot tolerate A1 protein. Some people who are diagnosed with lactose intolerance, have an A1 intolerance. Also, I'm not really a fan of the placebo effect argument. I don't think people are making it up, I think it's a case of misdirection. * Another thing could be beta-carotene? Again, every time I see these influencers they always have milk that is kind of yellowish, creamer in color, Rather than the pure White of regular milk
OK... OK.. OK.. but why back in the day, milk could stay in supermarket freezer only 2-3 days and now how it can expire in 10 days or more? I have the impression by its taste this 'new fresh milk' is sugar added.
@@TimGautierUHT is put in the fridge once it's been opened. Like a can of beans or any other food. It can sit there for years. But you would take care with it once exposed to the air.
I used to drink raw milk, but it sent me to the emergency room with severe food poisoning. I couldn’t even swallow plain water without throwing it back up. And let me tell you, vomiting bile is not fun. Learned my lesson.
Of course you have some brand selling 'cold pressed raw milk'. I imagine they use a hydraulic press to crush cow udders and extract the freshest raw milk
Attentive viewer just pointed out it's not "naturalistic fallacy" it's "appeal to nature"!!!
We seriously have the smartest viewers. luv u guys :)
Appealing to reason is a better way to go which is why I routinely tune into your videos.
@@joecaner Rise Against would be proud :)
In all seriousness though, couldn't agree more. I have a few people very close that I try to appeal to reason with, can become quite frustrating. All I can do is educate myself
Interesting… I didn’t realise these terms referred to different things.
Thanks so much for your channel.
But sure is strange that raw dairy is illegal - when cigarettes and alcohol is not ….. right ?
In france the most tasty and top quality cheeses are made from raw milk that preserves specific original bacterias. It's very common and we don't have health issues because of that. Only very rare isolated cases.
In the US I heard that you have very poor quality standards in animal breeding. So after it's necessary to sanitize all before giving it to the customers. You'd better search there.
Excellent points.
What are the main types of cheeses made from raw milk in France. I thought it was just Comte?
Of course Eric Berg is pushing raw milk.
why
@@Fred-zt5ky He is usually pushing bad ideas.
He pushes everything else.
Dr Berg, the man who confused dietary for serum cholesteral and proudly showed his wife's atrocious blood work to the world in the vain hope it would convince the diet that his diet - her diet - would be beneficial to all. He's a complete charlatan.
@@Fred-zt5ky He follows fad diets/ideas that often can be dangerous and posts them. Keto, fasting, raw milk, carnivore diet, eating massive amounts of eggs and claims the cholesterol is fine.
A friend of mine died when we were 11, a bacteria in raw milk landed in his meninges. He was treated for viral meningitis because it is the most common, he died days later from bacterial meningitis. I remember his parents divorced and fell to depression. Sad childhood story
I hate influencers. Most of them. Getting paid to push BS. Like AG1! Hate AG1. Always knew they were a scam. Love this channel.
Most accurate source of nutritional information online BAR NONE.
Better Help is actually worse. Pushed even by influencers whose content had nothing to do with mental health or psychology...
And it's a worse scam.
AG1 at least primarily uses health influencers.
Why is AG1 a scam?
I believe you're right... Do you have any good information data that exposes that they're getting? I'm not being critical of your comment here I just want data cuz I want to prove it to other people because I think it's happening too I just haven't found proof
Hate is a strong word. Perhaps, "I dislike what certain influencers peddle for sake of clicks, views, and monetary kickbacks."
"So if influencers are MILKing you for clicks" lol I for one enjoyed that pun lol
😂😂😂😂😂
Funny how you and I come to almost the exactly same conclusion on the issues, Gil. It's almost as if there was a method to it ...
Good video!
Cheers
Mario
Our system has a way of corrupting the most honest people. Thank you for maintaining your integrity. We really need to have a few honest experts like you. 🙏🙏🙏
It’s information like this that keeps me subscribed and coming back. Thanks for offering the rational take!
Thank you sir! When I was younger, I had pretty bad dust allergies, AND was fat. And at that age I think I watched a program on PBS or something claiming that raw milk on a farm (they did specify that you needed it FRESH like on a farm, which is why it's not sold in stores) would solve both allergies and weight problems, which made me really wish I lived on a farm.
I love being told that I didn't actually miss out on much....
Dr Gil, so glad you made this video. I see this raw milk fad being pushed quite a lot on the internet. I live in the UK and I thought it had been banned here but apparently it’s still available, though not widely. I worked in a food microbiology lab for over twenty years five years and I absolutely would not touch raw milk. In fact as I got older I kept away from unpasteurised French cheeses too because of the Listeriosis risk. In the past I believe Tuberculosis was also linked to the consumption of unpasteurised milk; yet another good reason not to drink it.
The worst food poisining I had in my life was when I ate unpasteurized cheese in France. I couldn't keep anything inside me for days, and had to add salt to my water to prevent hyponatremia. I permanently gave up dairy not long after that.
Were there other people that ate the same cheese and didn't suffer the consequences?
Thank you so much for this video, your thorough research and hard work is much appreciated.
fantastic video. thank you. I wondered about it as it does not make much sense that suddenly raw milk will have more benefit / risk profile than pasteurized milk - you presented it is such a clear way. thumbs up.
Milk is designed to be drank straight from the cow, not packaged and sat for days in a fridge, so guess makes sense that its not so great to consume raw milk if youre not a baby cow drinking straight from their mum.
Cow's milk is designed to be consumed by baby cows. Why would you want to drink milk from a different species? If you want milk, drink what you were raised on...human breast milk.
"designed"?
As always high quality content.
What about homogenization? We know saturated fat in unprocessed dairy products doesn't impact LDL as much as other sources of saturated fat. Does homogenization effect this mechanism in a positive or negative way? That's just a personal question. There also other wild claims, which i'd dismiss at first sight, e.g. these smaller "lipid bubbles disrupt cell membrans" or similiar, maybe these are also worth responding too.
I drank raw milk (my state regulates and tests it) but quit after the second bout of miserable food poisoning. It's a wretched experience.
Then they didnt test it lol. Same with Salmonella. It can happen still.
@@mattg8415 Stuff slips past quality control.
@@MochaZillaThat question is incorrect. The results wouldn't be to stop eating pizza. It would be to stop eating pizza, or rather anything from that establishment.
@@yeet2043 Yes. just drink kefir if you want healthy bacteria. Store-bought kefir is (in most countries) made from pasteurized milk where healthy bacteria are reintroduced by fermenting kefir grains, in much greater quantities than raw milk.
I think the only raw milk that humans should consume is breast feeding form the mother (when possible) during infancy
Thank God you didn't die. That is not unheard of.
I grew up on a dairy farm, and drank raw milk throughout my childhood. I would 100% not drink raw milk now unless I received it directly from the farm, and I mean like I have been on a tour of the facility and have an understanding of how they manage sanitation and that they have a healthy herd. I'd also want to make certain that they were grade A certified (which would imply that they are selling commercially and not just selling direct to consumers). I'd want it to be single source, otherwise these kinds of checks are meaningless.
I guess my main concerns would be the grade A certification, which involves periodic inspections for general cleanliness, sanitary handling, and state of the herd, plus how often their commercial pickup is which will control how much time passes between production and delivery.
[Of course, the biggest flaw in the entire raw-milk argument is that humans don't need cow's milk to be healthy, it is just a convenient package for various nutrients. That convenience helped build civilization, but cow's milk is such a recent addition to the human diet that not everyone has adapted to digest it.]
@@ScottHess I am in my late seventies but I can recall when my dairy farmer uncle was first required to set up a sanitary milking room , paint it white and keep it super clean and he wouldn’t let us randomly milk cows like we used to do. He would lose money if bacterial contamination was over a certain threshold. Of course I am talking over 60 years ago. But his anxiety over bacterial contamination is still with me.
@@sammavitae114 Yep. I grew up on dairy farm too. We always drank milk right from the bulk tank. I remember the milk hauler always taking their little sample to be tested and my father being obsessed with the results. He prided himself on keeping the bacteria count in the "Excellent" range. We also kept a very clean barn and stalls. Couldn't say the same for some of our neighbors. The cows got clean bedding every day. The barn floor was swept and limed every day. And that one big day every year we would get the entire inside of the barn white-washed.
Thanks Gil. I really appreciate your channel!
Raw milk is my favorite milk. The key is to actually go to the dairies it's produced at. I've toured a few and I know exactly how my raw milk is handled. Minimal exposure to cows is critical. THE safest milk that exists is inside the udder, consumed immediately after milking. Once it's out of the cow it's issues are all because of improper handling.
Love this breakdown!
So many people get their information from nutrition influencers, and while well-meaning, their blanketed advice and trends may not be in everyone's best interest.
This level of detail allows everyone to make their own choices - which we are all about!
Gil, love your work, just want to point out that naturalistic fallacy is something different, the word you're looking for is "appeal to nature" fallacy.
As a dairy farmer in the first part of my life, I have always had raw milk and my family and neighbours also and never heard of any associated illness. I take the point farmers are getting the milk straight from the cow without shelf life. Subscribed and liked. James J Walsh in Limerick city Ireland 🇮🇪
Agreed. It is how you raise the cow. We try to improve upon nature and it never works. I will continue to drink my raw milk from cows that I see raised in an ethical manner grazing in fields without being pumped up with growth hormone and antibiotics.
Canadian here and my family who are in the dairy industry wouldn't touch it due to possible contamination. That's even with all the sterilization they do on a daily basis. It's just not worth the risk.
@@mattg8415
And animal health and care. As infections are dangerous. And also antibiotics. None present in a proper farm.
Which was the norm for over tens of millennia...
I use raw milk everyday, and so does my 77 yr old mother. Have not experienced any negative issues by consuming it.
Farmers get it fresh and if you get it from just a few cows, the risk is probably pretty low. It's when you mix milk from dozens or more cows together - it only takes one source being infected to infect the whole batch. By the time it gets bottled and put on the shelf somewhere it can get nasty. It's probably mostly fine, but why take on the risk for no advantage?
Always credible, and sometimes humbling. Thanks.
Thanks for this post (and all of them).
I think that it really depends on how you get the raw milk. In my opinion, nobody who does not have the family experiece or knows a farmer very well should not drink raw milk, as there is just too much risk associated and its so easy to 100x the danger. I personally drink raw milk all the time straight from the cow or at most 3-4 days after (immediately refridgerated) and know the farmers who produce it. My family used to be farmers also and everyone drank raw milk everyday and never had anything happen to anybody because of it. You just gotta remember that it is RAW food and one that is easily contaminated, so you have to be very careful and know/control the source. People get sick from raw broccolli and other greens, but the risk of contamination is just so much lower there.
I would love to see a similar video on homogenization.
Homogenization just screens out large fat molecules in your milk to give it a consistent texture. The fats get skimmed off and used in other milk products. Typically US milk is over-homogenized and comes out blue. Milk in other countries is what Americans call "cream". Cream in other countries is much thicker, and mainly used in deserts.
Thank you for bringing this to us
I come from a small farm family. to drink raw milk you REALLY need to know the source. having said that the government has no business regulating what grown adults choose to purchase in the modern world where information is there for all to see. the days of needing the FDA are long gone. if they want to recommend things, fine, but using tax dollars to harass farmers is ridiculous. ALL REGULATION FAVORS BIG BUSINESS! THEY LOBBY FOR IT. inform people like done here but keep government out of it
Your comment just reminded me of Amos Miller, an Amish Farmer, who has been getting harrased by the Pennsylvania Dept. of Agriculture for years b/c he sells raw milk & other organic dairy products to private buyers. The state actually raided his farm & has attempted to shut it down. Amos is now in state court having to defend his right to produce & sell his products. Many of his buyers have been purchasing from him for years. The attorney currently defending the Amish Farmer has said, "the government was unable to produce any evidence that a person in Pennsylvania or anywhere in the world has ever been harmed by any product of Amos."
You begin to question then why are they still after this farmer?!
I count on regulators to make sure the foods on my supermarket shelves are safe. Nobody has the time to research everything, and it's not cool that one mistake with picking a product could end one's life.
Fix your country.
7:09 "The participants in these trials were BLINDED, which sounds violent..."😎
😂😂😂😂😂😂
:))))))))
But if you saw the saw the Squid parody episode of the current season of Futurama, you know it is painless, fast, and they grow it back afterwards. 😂
@@AtlanteanAngel very Byzantine
🤣
I worked on a dairy farm. The hygiene with their water supply and surroundings affects the quality of the milk. The farmer I worked with was happy during my time there because the milk had a higher quality than usually. And the milk companies that sells the milk give the farmers money for cleaner milk.
We cannot expect every farm keeping a good hygiene. But I wouldn't be so worried for summer milk when the cows are outdoors much more like here in Sweden. Maybe more cautious at the winter time and depending on where it comes from.
If you have your own cows and keep the water and surrounding clean. I don't think there's much risks at all.
I have problems digesting milk. It causes several digestive issues for me. Though I have found that if I do drink or cook with milk and I use A2 pasteurized milk, most of my digestive issues are either eliminated or become much more tolerable. It don't believe it is a placebo effect, at least not for me. Maybe an A1 vs A2 milk comparison could be a continuation of this milk discussion? The one time I had raw milk, I got sick. I guess I fell into the 1 to 12% category? I haven't been able to force myself to try it since. I personally will stick to A2 grassfed milk when I use milk. I like the flavor better, and as stated above, I find it much more tolerable.
Why are you forcing yourself to drink animal breast milk at all? It’s for baby animals.
@@suzanneemerson2625 The fact that it’s “for baby animals” doesn’t mean much. It is much better for you than things that are actually made for human consumption, like chips, cookies, doughnuts, pancakes, and all the other junk that is made with the intended purpose of feeding humans.
Im 64. Raw milk seems to have a “new” moment every decade (every generation). Then kids get sick. Raw milk is regularly on the hamster wheel of life.
The only thing we learn from history is that we don't learn from history
Yet, it has millions of years of consumption with no one getting sick. Define sick. Raw milk was part of a regimen to help my pets live past 20 where everyone else pets are dying of cancer at 10.
@@michelleadams5609lol many people still get sick, did you not watch the video? people still drink it cause while the collective IQ of humans have gone up… some individuals still are below the avergae unfortunately
@tm-te9mh IQ has gone up along with obesity and diabetes
@@tm-te9mh You for example
I think the point is that raw milk comes with a significant risk of contamination compared to pasteurized, and there is little if no evidence of any significant health benefit. Whether or not this person or that group drinks raw milk is immaterial.
I've heard that raw milk is better my whole life, and those I know who raised their own cows for milk as their business and they simply refuse to drink anything that has comes from a bought package of milk. But most criticism I've heard against processed milk is about homogenization and not the pasteurization process.
Yes, homogenization gives a much larger surface area of the fat
@@rrrlasse2 Yes, and I’m not sure if the claims are correct but one of the criticisms is that the fat is broken down into so small particles that they penetrate into places they shouldn’t.
@@dbtest117 Correct. And more things...
Always appreciate how you are able to help us lay people understand the science and make informed decisions.
Raw Milk put my Mum in hospital with TB
Great and pertinent video. Please make more videos where you go through all the claims of alternative health. I would watch every episode
I've seen quite a few raw milk chats online and one of the things that make me giggle are when raw milk advocates advise people to heat the milk before consuminf 🧐😂
Oh no, Dr. Berg again!
He’s a Scientologist you know 😂
Appreciate the info on this one.
Thanks Doc. For Reliable info. Too much people out there just giving there own biased opinion. Much appreciated.
My father got tuberculosis from drinking raw milk and was luck to survive in the 1930's.
A likely story.
@Michelle_Emm Right you are.
"In the 1930's" is important to emphasize. Nowadays there's more advanced technology, and stricter sanitizing standards.
@@glumberty1 He was in a sanitorium for two years and managed to survive but served in the merchant marines in WW2 on account of being weakened by TB.
In the 1990s I worked with a guy who got intestinal tuberculosis from raw milk.
Omg! And I didn’t even know intestinal TB was a thing! 😭😳
TB can show up in so many places in the body, it is just such a nefarious disease.@@aimeeb.5683
My mum got TB from raw milk as well
@@mattg8415 but what is the difference in rate of incidents?
Correct, it's just 150% less if it's been pasteurized, as mentioned in the video. @@mattg8415
When we go back to my parents village everyone drinks raw milk. We get it fresh everyday. Most of the time we heat it with tea. We do drink raw but not more than a day old.
Best channel ever! Thank you for sharing!
What about A2 vs A1 protein in various milks? Is there a benefit to sheep, goat or heritage breed cow milk over milk from the typical modern, hybridized cattle?
Like bad fashion and bell bottom jeans, nutrition fads come back around every other gen or so when people actually think it's original. 90s there was an anti vegetable oil fad, now seed oils. People never learn...
Bell bottom jeans are awesome
Word .@@ordinaryguy815
Oh hey, nice to see you here, Will!
NOT my fav jeans!!!!😱🫣🫠
I wouldn’t call it a fad. I would call it as it has always been done for hundreds of years. What is hopefully a fad is putting cows in a stressful environment, pumping them up with growth hormone and antibiotics, having them eat unnatural diets and then wonder why we have such a massive health crisis.
This fad already went around back in 2009. Yet here it is again that all the "influencers" think they are the first to jump on the bus. As someone who has first hand knowledge of dairy farming, I don't consume cow's milk or dairy products.
@@mattg8415 Good point!
If you are a strict vegan or Ovo-vegatarian, then you probably don't consume dairy. If not, and you don't read every label and know what to look for, or if you eat out, then you most likely are consuming some form of dairy. Even restaurants that say there is no dairy in the dish don't realize that there could be a form of dry milk or dry cheese in something that they served you. I found this out when I asked for the ingredients list at many restaurants. There are also dairy based preservatives with names that don't sound like they come from dairy. By the way, don't ask for an ingredient list at most restaurants that will really turn your stomach. 😊
It sure tastes better
@@mattg8415 You aren't getting the kind they've been drinking most likely. In factory farms you're getting cows that are forced to produce too much and forcibly impregnated too often to keep production going. As a result many have mastitis and other diseases that can result in the need for pasteurization. There was a reason why it was introduced. People were dying including children.
@@mattg8415 they probably have a very small production, not even enough surplus to provide milk for their own neighbors. What 99% of the population is getting is disgusting udder pus fortified with antibiotics from forcedly impregnated cows
My neighbour died from illness which she got through raw milk, so thank you for spreading the facts.
Crikey really. I used to drink raw milk.
Someone in my city had to get amputations because their dog licked them.
Great video. These fads are endless...
Would only drink raw milk if i had my own cow and had it tested for health. Or from farmer that i know and trust and who drinks his own produce and is healthy
I imagine that individual gut microbiomes handle the common bacteria in raw milk very uniquely. A diverse gut microbiome might be less likely to have the conditions needed for any single harmful bacteria to thrive and cause problems. The logic behind diversity is essentially that a gut filled with thousands of different bacteria has no space for any single type to become numerous enough to cause a problem, because it will just be outcompeted by other bacteria. Whether or not that logic plays out in reality is not clear to me, but it makes sense intuitively.
The argument I could see people making for raw milk is that a healthy gut microbiome is made even more healthy and more diverse given the various bacteria that may be found in raw milk, even if the vitamins and macros are similar to pasteurized milk. I'm pretty eager to see what gut microbiome research points to in the future.
Regaring allergy they have shown that it comes down to a microbe found with animals, but especially with cows. Being exposed to the microbe at very early stages tends to protect against allergies.
Can't remember any specific study about it but it's quite a number of years ago I read about it.
Thank you for your input on this one. I would also like to know your findings on powdered milk. Most products nowadays don´t actually contain milk directly as an ingredient, but reconstructed milk from powdered milk. Because powdered milk goes through a much harder process than just pasteurization, like homogenization and the actually drying process itself, that goes through higher temperatures, additives are introduced, and also skimming, etc, and then water is added back on at the end product’s factory, would it still hold the same value or should humans try to choose products made with milk directly? (avoid products with powdered milk as an ingredient) I’m even talking about basic products like yogurt, that nowadays are made with powdered milk, not to mention foods with a higher processing degree. Thank you
I would pose the question, if a child is consuming raw milk, is there a likelihood that they are also consuming local products like honey? Local honey can help with allergies. It's very helpful in central Texas. Fantastic video!
Local honey does nothing for seasonal allergies. That's a myth. That said, I'm all for people eating local.
Honey does not help with allergies. If anything, it can sometimes exacetbate the problem, especially for people who are alergic to various pollens and/or insect venom as it itself contains pollen and insect proteins. It has many other health benefits but curing allergies is not one of them.
I live near some Amish who I think do raw milk. There is an ice cream place in the area that has the most delicious ice cream you could ever get. I don't know the process for creating it, but it is literally right next to the dairy farm.
PA Amish? Or somewhere else?
@@keppela1 Michigan Amish near Nashville MI. But we also go down to Ipsawana Indiana too.
I'm pretty sure the Raw Milk fad has been making the circles for at least fifteen years among more fundamentalist circles thanks to Sally Fallon's book, "Nourishing Traditions", which was influenced by the Weston Price movement.
Oh yeah. Ever since 'Paleo' became a thing, certainly. 15 years sounds about right to me, too. Of course that's also about when social media and RUclips started to become big factors in how people get their 'information'.
@@MochaZilla That in no way makes any of it true
I don't really like calling it a fad, drinking raw milk has remained popular in rural regions, especially for farmers, throughout the centuries. It only really bounces popularity in the cities. Take my family (and the whole county if you will) as an example: We drink raw milk everyday, not only when its popular in the cities or on social media.
@@raraavis7782 That's interesting since 'Paleo' diets eliminate milk and dairy as not being 'Paleo'
@@raraavis7782 Paleo excludes dairy products. How do you connect the two phenomena?
It is a fad, but it makes the best cheese.
9000 year old fad
I would like to see one video on bioavailable vitamins and minerals compared to natural vitamins and minerals from whole foods.
And is it worth it to take such supplements.
Fantastic as always. Naturalistic fallacy, I like this term. Describes so many diet trends these days.
You talk about milk here specifically but I assume this applies to cheeses? The best quality cheeses are often unpasteurised and hard to avoid if you like a particular style of cheese. I wonder if they’re tested for certain types of bacteria though
What about cheese made from raw milk? Does it carry the same risks as raw milk? And is there any benefit to raw milk cheese?
That was a good one!
Cheese is inoculated with "cheese bacteria", they outcompete and out displace unwanted bacteria, colonizing the substrate. Many cheeses can be made with raw milk, and are actually made, even industrially, with raw milk. Basically, the proliferation of good bacteria in the milk prevents the proliferation of bad bacteria. This is the same reason why Sauerkrauts, or salami and ham, are safe, because they are colonized by "good bacteria" and those prevent the colonization by "bad bacteria".
at least in my country raw milk cheeses are not recommended for pregnant women due to the Listeria risk. They can eat them if the cheese is properly heated though.
I eat raw cheese daily, keep in mind ,Italian Parmigiano made form a raw milk! 😀
Great video. Truly, I feel like you did a fair job at covering all the angles from a scientific approach. One thing I wanted to point out, however, is probability. You quoted the CDC in this video so I will as well. According to the CDC, since 1993 there have been a total of 144 hospitalizations from Raw Milk. You are more likely be in a plane crash than get sick from raw milk. Again, I must reiterate that you did an excellent job with this video, but the risks are so low. So very low. I wouldn't give an infant raw milk. But as an adult, I should have every right to consume raw milk and the judgement from people that have been scared into compliance is not helpful or conducive of a healthy, informed, free society.
Facts matter 🤦♂️
"from 1998 through 2018, there were 202 outbreaks linked to drinking raw milk These outbreaks caused 2,645 illnesses and 228 hospitalizations"
I have seen cheese made from raw milk. Does the process of making the raw milk into cheese eliminate the risk of food poisoning, or does cheese made from raw milk pose the same risks as raw milk itself?
Providing the cheese isn't off, it should be less risk. Your yoghurt type fermented stuff should be even less risk as it's lower pH and the problem bacteria have a much lower chance of surviving this process
Whether the risk is the same I don't know but making raw milk into cheese is higher risk than using pasteurised milk to make cheese.
cheeses from raw mlilk are available on the shelves at many grocery stores and costco for example. there is just requirements on minimum aging. in other words if it carried the same risks as raw mlik there would equivalent legal restrictions and those dont exist for raw mlik cheese.
When I moved to California in 2000, you could buy raw milk at Whole Foods and Sprouts... drank it daily for years and felt amazing. I cannot tolerate pasteurized milk at all. Oh well... N=1 🤷♂
Is it still there?
We raise dairy goats for our family, and we prefer it pasteurized, so I milk, filters, and pasteurize it and cool it within 20 minutes of it coming out of the udder.
Some countries (France) and states do allow raw milk products (cheese) and even the sale of raw milk. The reason is more tied to the fact that people in those areas view it is a consumer right to be able to buy a product of nature, regardless of the health risk it may pose. If we can buy raw ground beef, then why not raw milk? And what's to say about marijuana? In cheese making, there is a purported advantage to using unpasteurized milk (because it contains the bacteria that could affect the flavour and texture of the final product), and law makers look to these traditions and the track record of health problems, in determining whether to allow raw milk sales. I think that most consumers who are interested in raw milk do not appreciate that bacterial proliferation can occur in the handling of the raw milk, as it gets mixed up with the milk from several cows when it is at body temperature. On a farm, the farmer takes it directly from the udder and from a cow that they know to be in good health, and this is how I've tasted it on my classmate's dairy farm, when I visited it. Would I buy it? No, because there's no reason to.
I ended up with the same overall conclusion, so I don’t consume milk after years reading about the dairy industry. However I do have some questions. It’s often stated that bacteria cause disease but I have noticed a problem with circular references and citations in the literature (my perception from limited reading of studies like "Listeria: A foodborne pathogen that knows how to survive” or "Foodborne pathogens in unpasteurized milk in Sweden”)
- I would be interested to see the evidence that these isolated bacteria like Campylobacter, Yersinia, Salmonella and Listeria can cause harmful colonies of the same bacteria in the body. An acute temporal relationship should be seen. e.g. listeria ingested immediately followed by listeria colonies in the human body and accompanying illness.
- How do these bacteria make it unscathed through the stomach and other digestive processes?
- Is it the bacteria that are the nuisance or their by-products (bug poo)?
- Are these microbes simply affecting the bug balance in the gut?
- Are there some bacteria which might be good for us in raw milk. e.g. helpful in the gut?
- There was no discussion of what else could be in raw milk that can cause illness. Antibiotics or other 'harmaceuticals? Sterlizing chemicals? A protein that we cannot tolerate that is denatured during heating?
- How about raw milk from happy organic green cows rather than from industrial-scale milk extraction?
Thanks for the interesting summary.
Thank you for bringing clarity and unbiased science to the online madness.
Raw cow’s milk is truly the best food for calves.
In the EU the sale of raw milk is allowed provided that it is accompanied by a warning that that milk cannot be drunk in a raw state. It is sold only for kitchen purposes, or for making cheese at home, and other purposes that either don't imply human consumption, or imply a thermal treatment (in the oven etc.).
@NutritionMadeSimple, I have a question that I believe is not covered in the video. In the Netherlands milk is put in a centrifuge (homogeniseren is the Dutch term for this) which makes a smoother texture. I heard the fat particle is incapsulated and the fat is released into the blood at the right moment. The centrifuge Process destroys this capsule and releases the fat to early during digestion. I hope my questions makes sense enough to answer. Thanks in advance
Thanks Doc. Very useful information. What about milk homogenization and what are its effects?
Thank you ❤
I bought a half gallon of raw milk once just to try it. I thought it tasted incredible. Maybe the best milk I tasted. But it wasn't worth the four times higher price and I wasn't persuaded there were any health benefits.
Raw milk would probably be a problem for the population if it became very popular, but the individual risk of experiencing food poisoning is still pretty low. If someone wants to go try it, by all means knock themselves out but I think this fad will fizzle over time.
One thing that you didn't mention here is that raw milk is typically sold completely unprocessed which means that it is heterogenous milk.
Cow milk is unique in that it is heterogenous where-as most animals produce homogeneous milk. This is one of the main reasons why cows became the primary milk cultivars, allowing for ease of churning to produce butter.
When processed, humans homogenize cow milk. This is notable because it displaces fat in the milk into the food matrix. This has a lot of health impacts. Notably, the palmitic and myristic acids in the food matrix of milk are unable to impose their negative health impacts since they can't be assimilated as native triglycerides without being broken down and reformed with glycerin by the liver. This is why dairy fat doesn't increase cholesterol in studies comparing them to lower saturated fat alternatives. However, cholesterol is still elevated by consumption of butter, which lacks this food matrix.
As a result, homogenized milk (which raw milk is typically not) is far healthier on cardiovascular health.
However, one counter argument that I could see to this is that milk is a decent source of C15, the essential saturated fatty acid. Research on the impacts of C15 deficiency have not been well elucidated but I could see this food matrix impairing the beneficial effects from C15 consumption.
I was shocked by how much impact pasteurization seems to have on the taste of milk! Our local dairy used to sell unpasteurized from time to time, and it was absolutely much better tasting. After watching your video though, I do wonder if that could also have been because it was probably "fresh out of the cow." Since once pasteurized, it can sit on the shelf for a long time? I would recommend it from a taste standpoint, and we never had any illness from our local dairy that I know of. (They claimed hyper sanitary conditions when offering raw products.)
Milk taste varies from cow to cow, what they are fed, and especially if they are outside or if they have a newer calf, of will vary over the seasons.
I absolutely understand that you enjoyed the taste; raw milk has also not been filtered into full cream, milk and so on yet, as it has when it reaches the store.
It's just that the risk of it causing illness is so much higher than if it is pasteurised.
I would love to hear from people who have tried milk that has only been pasteurised but otherwise has not been tampered with, and hear how it stacks up taste wise.
Also, having worked in dairy production, we always do our very, very best to keep good sanitary levels, but you do have to remember that cows are living beings with poop and mucus and everything, so there is, as stated in this informative video, just an inherent risk of some contamination or other.
@@Finkeldinken Amazing! Thank you.
@@Finkeldinken So does pasteurization change the taste then?
@@mackenziekid I would guess maybe a little bit, but not nearly as much as the completely different fat content, and the fact that milk exclusively taken from one small batch of cows will have a more distinct taste than milk that has been gathered and mixed from maybe thousands of cows and is a day or two older.
Like the difference from a regional dialect vs. "TV dialect" if that makes any kind of sense? :)
Mycobacterium bovis, The original impetus for pasteurization has not gone away. The average influencer never saw polio so gets enthusiastic about anti vax conspiracy. Are we destined to relive history on every hard lesson learned.
It's like a goalie who gets too good at his job. The fans stop appreciating him.
No not all of us just those who don’t know or understand what scientific evidence is.
Fortunately we no longer have people and animals shitting and pissing in streets and leaching into our water and food supply. Unless of course you live in NYC, LA, San Fran and Chicago.
Well, we also have to re-establish the fact that the earth is not flat...
The Lancet came out with a study in 2017 that 11,000,000 deaths are caused every year from the poor quality of our diets. The WHO says that 420,000 died from food contamination. I’ll take my chances.
how do you get your calcium if you don't consume either milk or plant milk? do you take a calcium supplement? if so, which type of calcium? calcium carbonate?
Raw and cooked dark leafy greens, especially mustard greens, collards and kale; and tofu
I used to visit my family's dairy farm in Ireland every year when I was a child and milked cows by hand and we used to drink Raw milk and it used to be normal for my family. However, the amount of bacteria in animal products that can make you very ill, was one of the reasons I went vegan more than 6 years ago and I am so much fitter and healthier then when I ate meat and dairy. Now I find Soy milk and Soy Yoghurt have similar amounts of protein that dairy, plus it is so much better for the planet than dairy is... I certainly will not be going back.
I’d be interested if you carried the milk discussion a little further. I heard once that homogenizing milk makes it unhealthy for us. Do you have any information on that?
Thank you for the great review of the science!
Thank You
why did we start pastorizing milk? Because they brought cows to the city that were really filthy. Is defenetly safer, but changes the flavour, so if is coming from a "clean farm" is fine to have raw milk.
Pastorizing is *definitely* done by pastors in the field, not in factories. And involves cute doggies.
Raw milk does taste a bit different than pasteurized and homogenized milk. There was a small dairy farm north of my undergraduate school in Washington which sold raw milk out of their milk shed. I don't recall getting "the crud" the year that I lived off campus. In this part of New York, the milk is ultra-pasteurized and doesn't taste as good as either pasteurized or unpasteurized milk in Washington.
I never heard of anyone complain about protein loss. What everyone complains about is the destruction of beneficial enzymes in the milk caused by pasteurization. Raw milk producers have to adhere to a very strict cleanliness protocol so as to not contaminate the milk with bacteria whereas the large dairies do not because they pasteurize it. This is less labor intensive and more profitable. I once had a friend who worked in a diary milking cows and cleaning and he didn't drink milk and he told me that if I saw what he has seen, I would not drink milk either. They are very dirty and reckless (the large dairies) and make no effort to collect a clean product because they know they can pasteurize it. I think you should tell both sides of the story and "investigate" both sides.
What about buiyng raw milk and pasturizing it myself? Would that be of any benefit?
I buy raw milk when I make cheese. It really does seem to coagulate better. But I hope that the heating that happens in the cheese making process makes it safer!
I'd guess it coagulates better, not because it's raw, but because it isn't homogenized.
@@TimGautier yeah.
@@TimGautier
Not safer, though.
I don't know what to say if i drink normal milk I can't drink more than a little over a cup but with raw milk i'll drink cup after cup without any issue 🤷
Why drink cows' milk in the first place when you can get all the same nutrition from plants?
Same with me.
My wife is the exact same.
This is a really frustrating thing about nutrition science. I understand that we don't want to rely on antidotes over statistics, but what about when the antidote is your own personal experience and it is repeatable over and over again? I am not a conspiracy person, but what am I supposed to think when I know the conclusion these studies come to, is false (for at least my wife).
Is it just that the raw milk is fresher than store-bought? If so, then what specifically is better about fresh raw milk vs older pasteurized milk?
Ahhhhh.....what do I believe in anymore
Calves are born weighing 65-90 lbs. When they are weaned at 6-9 months of age they weigh 500-700 lbs. Why would you consume cups after cups of a liquid specifically designed to grow an animal by a factor of at least 5 time in less than a year?
I would understand if you were a peasant in medieval Europe but surely you have better options today?
@@pomberry3591 it was an example brochacho but yeah when I want a little pep in my step I'll go crazy 💪💪💪💪
Raw milk? Rather have raw kale (home grown).
For those interested in why this seemingly random comparison, check out Cronometer. Calorically match raw kale (320 grams) against an 8 oz serving of 2% milk. At roughly 113 calories each, kale brings much more to the table in pretty much every nutritional category, save Vitamins D and B12. Worth a look to those looking for some quick education. Good health to all!
Raw kale? Rather have raw chicken liver.
For those interested in why this seemingly random comparison, check out cronometer. Calorically match raw kale (320g) with raw chicken liver (94g). With roughly 112 kcal each, raw chicken liver beats out raw kale in most vitamins and half of the essential minerals. Worth a look to those of you looking for some quick education. Good health to you all! But in all seriousness, just picking one food with a very good nutrient profile to "beat" another food doesn't really help anyone. And even though foods like kale and liver could help fix some nutrient deficiencies, no one food is nutritionally complete and you don't have to decide (or should) between kale and milk for example, you can consume both. For example, try adding all these free foods into cronometer. With just 336 kcal of just three food items you are already at a better micronutrition point than the average american. On a final note, vegetables like kale (leafy greens) and cruciferous vegetables are tough to beat from a micronutrients per calorie standpoint, but I think a strong case can be made for liver to be THE most micronutrient dense.
I really don't think adults should be eating dairy - breast milk for infants and then solid food after being weaned. I eat very small amounts of organic grass fed pastured cheese - that's about it. There is calcium in collards, kale, sesame seeds and root vegetables - you don't need to eat dairy to get calcium. Dairy has a LOT of saturated fat and is fairly low in protein. I do eat a small amount of parmesean cheese (lots of sodium so I only eat it around once every few months). I eat a small amount of organic grass fed pastured mozzarella from part skim milk - but that is all.
Excellent video! Never apologize for terrible puns though ;)
Really want to see a Red40 video
I used to drink raw milk in the early 80s. I never got sick from it. I did get sick from one of those green drinks back in 95 then they started pasteurizing it.
Very helpful. It's interesting how these nutrition and health myths keep getting recycled every 5 or 10 years. Raw milk will probably be popular again in 2035.
The only thing I would use raw milk for is for certain things like fermented products, like making cheeses.
But drinking raw milk is kind of unnecessary, well, I don't think it's going to impact as much healthy grown adults. I do think that it's harmful for young children, elderly, pregnant women and those with health conditions like immutal compromise, some autoimmune disorders.
And also yes people used to drink milk from the farm but they forget to tell people that even in the old days it would boil milk. Thus getting lightly pasteurized.
* Another thing I want to add is I've noticed the color of the milk is different in most of these influencers who are promoting it. This is kind of crucial information, because most likely they're consuming a Jersey cow which is an a2 cow and does not contain A1 some people cannot tolerate A1 protein. Some people who are diagnosed with lactose intolerance, have an A1 intolerance. Also, I'm not really a fan of the placebo effect argument. I don't think people are making it up, I think it's a case of misdirection.
* Another thing could be beta-carotene? Again, every time I see these influencers they always have milk that is kind of yellowish, creamer in color, Rather than the pure White of regular milk
Also, I'm sorry for my lengthy comment, it never ends with me.
You mentioned that the container material and amount of light can affect vitamin levels in milk. Could you expand on that please?
OK... OK.. OK.. but why back in the day, milk could stay in supermarket freezer only 2-3 days and now how it can expire in 10 days or more? I have the impression by its taste this 'new fresh milk' is sugar added.
You should see the ultra pasteurized milk they sell in Europe that they don't even bother refrigerating.
@@TimGautierUHT is put in the fridge once it's been opened.
Like a can of beans or any other food. It can sit there for years. But you would take care with it once exposed to the air.
When I finally opened my UHT milk carton after being in the fridge for months, it had turned into yogurt (to my surprise).
I used to drink raw milk, but it sent me to the emergency room with severe food poisoning. I couldn’t even swallow plain water without throwing it back up. And let me tell you, vomiting bile is not fun. Learned my lesson.
Of course you have some brand selling 'cold pressed raw milk'. I imagine they use a hydraulic press to crush cow udders and extract the freshest raw milk