There has been intense debate lately on the advantages/disadvantages of pasteurized milk against raw milk. Instead of taking sides, it is important to address such crucial issues objectively and allow the consumer to make an informed choice about the type of milk they want to drink.

Milk is a vital ingredient in many diets in the world. It comes in a variety of forms from raw to pasteurized. Both types of milk have benefits and draw backs that cannot be overlooked. For instance, pasteurized milk has a longer shelf life compared to raw milk. In addition, it does not have harmful microorganisms that might cause illness, such as diphtheria and scarlet fever. Pasteurized milk contains minerals like calcium and potassium. As much as it has several benefits, it also has a number of drawbacks. One of the disadvantages is that the pasteurization destroys beneficial bacteria such as lactic acid bacilli, which are beneficial to health in that they enhance the immune and gastrointestinal system. Pasteurized milk also has lower levels of nutrients as compared to raw milk.

Raw milk also has a number of advantages and disadvantages. Raw milk is known to have beneficial bacteria that are important to the gastrointestinal system. In addition, it has a combination of eight essential amino acids that are needed by the body. It also has a wide variety of minerals such as calcium and potassium. Apart from reducing the chances of someone getting cancer of the colon, calcium also lowers the risk of osteoporosis and kidney stones. Raw milk also has a number of disadvantages, one of them being that it contains disease-causing pathogens like salmonella, if the cows are not well pastured. The other shortcoming is that it has a short shelf life.

It is important to let consumers decide to drink whichever type of milk they prefer, so long as they are given the right kind of information about the benefits and drawbacks of both types. This way, they will be making informed choices.