Have you ever wanted to try raw milk, lauded for its health benefits, but were concerned about the safety? Like all raw foods from lettuce to oysters, there is a risk of contamination, but there’s a lot we can do to be sure that all of our raw food, including milk, is as safe as possible.
We are talking to Mark McAfee, the chairman of the Raw Milk Institute, which was founded in 2011 to help meet the growing demand for safe raw milk and to educate consumers on raw milk safety. He is also the founder of Raw Farm, the largest producer of raw milk in the world.
Raw milk has been a controversial topic for some time. The debate rages between those who praise its health benefits and the regulators who insist that consuming raw milk holds far more risk than benefit. So, what is the truth? And if we choose to consume raw milk, how can we be certain that it has been handled properly – from the milk stand to cold storage – and is safe to drink?
In this episode, Mark discusses common pathogens present in raw milk, the basics of what makes raw milk more beneficial than pasteurized, the historical reasoning behind the pasteurization of milk, and how we can ensure that the raw milk we drink is clean and safe. He also touches on the process behind commercial dairy-to-store pasteurized milk.
See full show notes here >> https://thriftyhomesteader.com/raw-milk-safety/
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