Consumption of raw milk is a growing trend within local and sustainable food movements. Not only does raw milk represent a return to basic and traditional farming, but its advocates also insist that it is healthy and, unlike its pasteurized counterpart, really 'does a body good.'

Good raw milk comes from grass-grazing cows milked in clean environments. Because it foregoes the pasteurization process, it is said to retain nutrients and enzymes that are beneficial to human immune systems and health in general. Some even say that raw milk is a kind of super food - that it alone is responsible for fixing problems with digestion or allergies. Whether or not you can believe that raw milk is all they say, you may wonder about the difference between raw and pasteurized milk. And if you're thinking about trying raw milk, you will want to have all the information.

Raw vs. Pasteurized

Raw milk is illegal in 22 states. In these states, milk is regulated for the protection of the consumer. Milk that is intended for human consumption is pasteurized in order to ensure that it doesn't become contaminated with bacteria. Cows are not the cleanest of animals. Plus, cows that are fed grain and injected with hormones and antibiotics generate milk that is arguably much lower in quality than milk made by grass-fed and hormone-free cows. For milk coming from large or conventional dairy operations, it is a good idea to pasteurize milk.

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