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Raw Milk versus Pasteurized—Which Is Safer?

Story at-a-glance -

  • In sharp contrast to the US, where several states have banned raw milk sales, France, Croatia, Switzerland, Austria, the Netherlands, and Italy sell raw milk in vending machines
  • The vast majority of foodborne illnesses in the US are linked to factory farmed and highly processed foods, not raw foods
  • Last year, Chobani Greek yoghurt was recalled following reports of gastrointestinal illness. The yogurt, which is pasteurized and not raw, was found to be contaminated with a fungus called Murcor circinelloides
  • Disease-causing bacteria are the result of industrial farming practices that lead to diseased animals, which may then in turn produce contaminated milk
  • California has among the highest standards for raw milk for human consumption, in which farmers must meet or exceed pasteurized milk standards, without pasteurizing

By Dr. Mercola

The United States lags far behind many other nations when it comes to food safety and nutritional recommendations, and this is perhaps particularly true when it comes to raw milk.


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