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Pasteurization, Avian Flu, And The Realities Of Drinking Raw Milk
Dec 12, 2024
Join Megan Davis, a molecular epidemiologist from Johns Hopkins, Nicole Martin, a food scientist from Cornell, and Dominic Stetsula, a political communication expert at Ohio State, as they delve into the rising trend of raw milk consumption despite health risks. They discuss the implications of avian flu on milk safety and the regulatory challenges surrounding raw milk sales. The conversation unpacks why people are drawn to raw milk amid skepticism towards experts, as well as the essential need for public health surveillance in the dairy industry.
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Quick takeaways
- The rise in raw milk consumption, increased by over 20%, reflects a growing consumer interest despite significant health risks associated with its pathogens.
- The debate around raw milk illustrates a politicization of food choices, with advocates promoting it in opposition to scientific health warnings and regulatory authorities.
Deep dives
Increasing Popularity of Raw Milk
The consumption of raw milk has been on the rise, with weekly sales increasing over 20% compared to the previous year, indicating a growing interest among consumers. This trend is partly influenced by individuals who believe raw milk is healthier and supports local farming through purchasing from farmers' markets and community farms. Despite these beliefs, it is essential to note that raw milk still represents a small fraction of overall milk consumption, with only about 1% of U.S. adults drinking it regularly. The choice to consume raw milk is often tied to personal beliefs about food sourcing and a preference for ‘natural’ products.
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