Review finds no convincing evidence that raw milk has any health benefits
Prof. John Lucey of the Wisconsin Center for Dairy Research reviewed more than 50 scientific articles related to raw milk.
Consumers want “natural” foods, and in response, food processors are removing artificial colors and flavors. A related consumer interest in clean labels has food companies reducing the number of ingredients in their recipes and/or removing ingredients with “chemical-sounding” names. The raw foods movement rejects processing of any type, and advocates are pushing for legalized sales of raw milk.
The dairy processing industry, for the most part, does not favor raw milk sales. In addition, federal government and many state health agencies discourage consumption, saying consumers receive no extra benefit from drinking raw milk compared to pasteurized milk.