Raw Milk: Risks and Realities

podcast
Written By Shelley Rael, MS RDN

Raw milk has become increasingly popular, often promoted as more natural or nutritionally superior to pasteurized milk. This episode examines what raw milk actually is, why it is restricted or illegal in many states, and how it compares to pasteurized milk from a safety and nutrition standpoint.

 

The discussion covers how pasteurization works, what federal milk standards require, and why claims about enzymes, probiotics, and immune benefits are not supported by credible evidence. The risks associated with raw milk are reviewed in detail, including contamination with pathogens such as E. coli, Salmonella, Listeria, and Campylobacter. Particular attention is given to populations at highest risk, including children, pregnant individuals, older adults, and those with weakened immune systems.

 

The episode also addresses common arguments, such as boiling raw milk at home, and explains why this does not offer the same safety or nutrient protection as regulated pasteurization. The takeaway is clear and evidence-based: pasteurized milk provides the same essential nutrients with significantly lower risk. Raw milk trends may be loud, but public health data remains consistent.


Read: Raw Milk: Risks and Realities


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Shelley Rael, MS RDN

Shelley A. Rael, MS RDN, is a dedicated Registered Dietitian Nutritionist based in New Mexico, USA. As the owner of Real World Nutrition, her private practice, she's passionate about guiding individuals toward eating and living healthier in the real world. Beyond one-on-one consultations, Shelley is a multifaceted professional. She's a podcaster, author, speaker, and consultant known for her commitment to dispelling nutrition myths and providing evidence-based information. Her mission is to empower people to achieve improved health, wellness, and energy without resorting to restrictive diets or misinformation.

https://www.shelleyrael.com/
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