Should we drink raw milk?

Last August,  came across a newspaper article reminding me of concerns I have had for many years.  A few years ago for numerous reasons, I stopped drinking milk. This may be an old debate but I believe it is time to revisit the Raw milk debate.

We accuse today's processed milk of causing everything from allergies to heart disease. Before WWII, we bought all our dairy products fresh, raw milk, buttermilk, luscious, naturally yellow butter, and fresh farm cheeses. Diseases such as allergies and heart problems were rare. There was, however, potential danger of harmful bacteria, which perhaps justified the scientific involvement. Modern refrigeration methods have solved this problem so why do we continually need to modify the raw milk?  A good supply of high quality dairy products is vital to our health and the economic well being of us all. But I wonder why we need to continually add chemicals to the once raw milk. Isn’t this natural state better for us?

New York Times article in August, 2007 stated that the sale of raw milk for human consumption is illegal in 15 states. In 26 states, it can be bought with restrictions.

Users choose raw milk because, like raw cheese, the taste is preferable. The taste is more complex with a richness and density. Advocates attribute stronger immune and better digestive systems to raw milk. Another argument comes from the philosophy that we should treat their bodies and the planet properly.

While taste is a good argument, I think that caring for our body and the planet are key arguments for making raw milk readily available to those who desire it. Why can’t we combine the two worlds, reduce bacteria and retain strong immune and digestive systems.