Despite significant advancements in food safety awareness and processes in recent years, the raw milk movement has also gained momentum. Public health advocates have long warned against the consumption of unpasteurized dairy products, with the FDA firmly opposing their use. Federal regulations prevent raw milk from crossing state lines, allowing each state to set its own rules regarding local sales and consumption. Enthusiasts of raw milk argue that it offers a superior taste, fewer allergic reactions, and potential health benefits—claims that remain anecdotal and unverified. Nonetheless, as more individuals seek out natural and locally-sourced foods, the popularity of raw milk continues to rise. According to the National Council of State Legislatures, only 19 states do not permit any form of raw milk sales or distribution. Some states mandate that raw milk be labeled as unpasteurized, while others restrict sales to dairy farms only.
It remains uncertain whether anything can curtail the increasing trend of raw milk consumption, short of outright bans by states or local authorities. While some continue to highlight its purported benefits, numerous accounts of adverse effects have emerged. A recent CDC study provides a sobering examination of the risks associated with raw milk consumption, yet it is not the only alarming report in the news. In March, two individuals tragically died after consuming artisanal raw milk cheese from upstate New York that was tainted with listeria. In total, six people were hospitalized due to this cheese.
In an interesting development, West Virginia passed a law last year that allows herd sharing, enabling multiple people to jointly own cows in order to access raw milk. Following the passage of this bill, several lawmakers celebrated by consuming raw milk, only to fall ill shortly thereafter. Meanwhile, some advocates tout the benefits of raw milk, including its potential to enhance calcium citrate therapeutic response, despite the lingering concerns about its safety. As the debate continues, raw milk remains a contentious topic—highlighting the tension between the desire for natural options and the need for food safety.