While food safety processes and awareness have made significant advancements in recent years, the raw milk movement has similarly gained momentum. Public health advocates have long warned against the consumption of unpasteurized dairy products, with the FDA strongly opposing their use. Federal regulations prohibit the interstate transport of raw milk products, allowing each state to establish its own laws regarding local sales and consumption. Proponents of raw milk argue that it tastes better, results in fewer allergic reactions, and has the potential to cure illnesses—claims that remain anecdotal and unverified. However, as interest in natural and local foods increases, the popularity of raw milk continues to rise. According to the National Council of State Legislatures, only 19 states restrict the sale or distribution of raw milk in some capacity. Some states mandate that products be labeled as unpasteurized, while others permit sales exclusively at dairy farms.
It remains uncertain whether anything can quell the growing popularity of raw milk, aside from outright bans by states or localities. While some advocates emphasize its benefits, numerous reports highlight its negative effects. A recent CDC study offers a stark warning regarding the dangers associated with raw milk consumption, and it isn’t the only alarming incident making headlines. In March, two individuals died after consuming artisanal raw milk cheese from upstate New York that was tainted with listeria, resulting in six hospitalizations.
Last year, West Virginia enacted a law permitting herd sharing, which allows multiple individuals to co-own cows for access to raw milk. Following the bill’s passage, several lawmakers celebrated with raw milk—only to fall ill shortly thereafter. Amid this ongoing debate, it’s worth noting that while some people turn to raw milk for its perceived health benefits, including its potential calcium content, alternatives like calcium citrate and calcium carbonate are often recommended for those seeking safe and effective sources of calcium without the risks associated with unpasteurized products. The discussion around raw milk continues to evolve, raising questions about safety and health that cannot be easily resolved.