Raw Milk vs Pasteurized Milk: Which is Best for Babies, Toddlers, and Kids?
Should you be jumping on the raw milk trend? Is raw milk safe for babies, toddlers, and kids? Or is pasteurized milk the safer choice?
Milk is generally considered a cornerstone of childhood nutrition, providing essential nutrients like calcium, protein, and vitamins. However, the debate over whether raw milk or pasteurized milk is better has sparked significant controversy among parents, nutritionists, and health professionals.
My goal in this post is to give an evidence-based position on the benefits of milk, the key differences between raw milk and pasteurized milk, a few raw milk misconceptions, and the risks associated with raw milk, particularly for babies, toddlers, and kids. Let’s get started!
Health Benefits of Milk: The Basics
From a nutrient standpoint, cow’s milk offers a well-balanced blend of macronutrients (high-quality protein, carbohydrate, fat), nine essential nutrients, and no added sugars. It is rich in calcium and vitamin D, which are crucial for a child's growth and development.
Whole milk is an excellent choice for young children as the fat content benefits brain development and energy. It can also be a source of healthy calories for kids struggling with weight gain or picky eating - though be careful not to offer more than about 16 ounces per day to help prevent constipation and iron deficiency anemia.
The nutrients in milk are critical for babies, toddlers, and kids during their developmental years. However, the milk processing method can impact its safety and nutritional profile. Let’s take a look at the differences between raw milk and pasteurized milk.
What is Raw Milk?
Raw milk is milk from dairy animals (usually cow or goat) that is in its most natural form and has not undergone pasteurization, a process that heats milk to a specific temperature to kill harmful bacteria, viruses, and parasites.
A small percentage of the population reports drinking raw milk; only about 4.4% of adults in the US report drinking it at least once per year. Advocates of raw milk argue that it retains more natural enzymes, beneficial bacteria, and nutrients compared to pasteurized milk. Many raw milk consumers prefer its creamier taste and texture to pasteurized milk.
Raw milk is not regulated by the US Food and Drug Administration (FDA) and, therefore, does not require specific testing procedures to check for safety. Raw milk consumption has raised safety concerns due to the risk of contamination with pathogens like E. coli, Salmonella, and Listeria, which can cause serious illness and disease outbreaks, especially in vulnerable populations like young children, pregnant women, and people with weakened immune systems.
What is Pasteurized Milk?
Pasteurized milk is heated using methods such as high-temperature short-time pasteurization (HTST) to eliminate harmful bacteria while preserving much of the milk's nutritional content. The milk is heated to 161° Fahrenheit for 15 seconds. This process extends shelf life and significantly reduces the risk of foodborne illnesses, though some believe it makes the milk less flavorful than raw milk.
Regarding nutritional content, some heat-sensitive vitamins like vitamin C and B12 are reduced during pasteurization, and whey protein is partially denatured. However, the impact on overall nutrition is minimal and many vitamins can be added back after pasteurization.
While some argue that pasteurization affects the taste and slightly reduces certain nutrients, it is widely considered a safer choice. Health organizations like the Centers for Disease Control and Prevention (CDC) and the FDA strongly advocate for pasteurized milk for everyone.
***When you hear a raw milk advocate suggesting that if you are concerned about the health risks of raw milk, simply boil it before consuming, you can be sure the person is uninformed. Milk boils at about 212.9° F, which takes longer and is far hotter than the temperature and length of time in which milk is pasteurized (161°F), ensuring far more nutrient breakdown than simply choosing pasteurized milk in the first place.
Raw Milk: The Risks
Raw milk, often touted for its purported health benefits and natural qualities, carries significant risks that cannot be overlooked. Understanding these risks is crucial for making informed decisions about the milk we serve to our families. Let’s take a look at some of the main concerns:
Pathogen Contamination: While no food is completely free from foodborne illness risk, raw milk is associated with higher rates of foodborne illnesses. Milk in healthy udder cells is thought to be sterile, but can become colonized by microorganisms from various sources, including the milking equipment, air, water, grass, soil, and other environments.
Severe Health Risks: Contamination with E. coli or Listeria can lead to life-threatening conditions, including raw milk deaths. Young children, pregnant women, and immunocompromised people are particularly vulnerable.
Unregulated Quality: The safety of raw milk heavily depends on the hygiene and milk producing practices at the farm, which can vary widely because they are not regulated by the FDA. Even healthy animals can carry germs that contaminate milk. And while one batch of milk may test negative for harmful bacteria, the next batch may be contaminated.
Raw Milk Myths and Misconceptions
Raw milk has gained a reputation among some advocates as a "healthier" and more "natural" alternative to pasteurized milk, but many of these claims are rooted in misconceptions and/or lack definitive research. These misconceptions can overshadow real risks associated with raw milk consumption, making it essential to separate fact from fiction when considering this option. Here is some clarification on a few common misconceptions:
Raw milk and allergies and asthma: While there is a relationship between individuals who drink raw milk and a decrease in asthma, and potential benefits of early life “farm milk” on preventing allergy later in life, it is unclear which protective factors contribute to these correlations. More research is needed to determine potential protective factors of raw milk consumption specifically.
Additionally, please note that individuals with an established milk allergy can not tolerate milk and dairy products, whether raw or pasteurized.
Probiotic bacteria in raw milk: Proponents of raw milk state that it contains probiotics beneficial to human health. While the microorganisms in raw milk are diverse and complex, with some promising potential for health benefits, especially in regards to Lactobacilli strains, there is also potential for a substantial amount of disease-causing bacteria in raw milk that need to be addressed when weighing the potential benefits of raw milk consumption.
Raw milk and lactose intolerance: It is important to note that all milk, whether raw or pasteurized, contains lactose, a milk sugar. Some raw milk advocates believe that individuals with lactose intolerance are better able to tolerate raw milk; however, studies show that raw milk consumption does not reduce symptoms of lactose intolerance.
Raw milk and the immune system: While there are likely some benefits from raw milk in supporting the system, as demonstrated by studies showing a reduced risk of respiratory infections in infants who consumed raw milk, more research is needed to determine which elements of raw milk constitute protective factors and how to safely obtain them from raw milk.
Antimicrobial factors of raw milk: Although milk contains several antimicrobials, including lactoferrin and lysozyme, they are not powerful enough to prevent harmful pathogen growth in unpasteurized milk. Pasteurizing milk also doesn’t destroy these antimicrobials.
Special Considerations for Babies, Toddlers, and Kids
If you are a parent of a young baby or child, there are certainly extra precautions to take when considering raw milk versus pasteurized milk, depending on age and your child’s specific needs.
Milk Protein Allergy: It is important to note that BOTH raw and pasteurized milk can trigger milk protein allergies in children. For those with this condition, dairy alternatives or hypoallergenic formulas may be better options.
Nutritional Safety: Babies under one year old should not consume any type of cow’s milk as a beverage. Breast milk or formula is the preferred choice to meet their nutritional needs. It is okay to offer cow’s milk dairy foods like yogurt or cheese once they have started solid foods.
Lactose Intolerance: Kids with lactose intolerance may struggle to digest lactose in both raw and pasteurized milk. Types of milk that are lactose-free or non-dairy milk alternatives are recommended.
If you are looking to best support your child’s nutrition, instead of offering raw milk, offer probiotic-rich fermented foods like yogurt, kefir, sauerkraut, and kimchi. Offer a well-balanced diet with immune-supporting foods full of nutrients like vitamin C, vitamin D, and antioxidants.
Lastly, while there is no guaranteed way to prevent food allergies, research suggests that introducing allergenic foods, like milk, early in a child's diet (around 4-6 months) and continuing to feed them regularly helps reduce the risk of allergies.
**If you want more information on reducing the risk of food allergies, how to introduce food allergens, and the signs of food allergies, I wrote ‘Safe and Simple Food Allergy Prevention: A Baby-Led Feeding Guide to Starting Solids and Introducing Top Allergens’ (my NEW baby-led feeding + food allergy prevention book!) as a guide to walk you through this process.
It is research-backed and filled with dietitian-approved feeding tips, a 9-day allergen introduction plan, 8 weeks of maintenance meal plans, and 80 family-friendly recipes to support you along the way.
Final Verdict: Which Milk is Best?
There may be a need for more research on potential benefits of raw milk and how to safely reduce pathogenic bacteria while preserving beneficial components of raw milk. However, when it comes to choosing between raw and pasteurized milk for babies, toddlers, and kids, pasteurized milk is the safer and recommended option due to its lower risk of contamination and optimal nutritional value.
Raw milk may appeal to families seeking unprocessed foods, but it poses significant health risks, especially for young children. Milk is an important source of nutrition and ensuring its safety should always come first.
High-temperature short-time pasteurization strikes a balance by preserving much of the milk’s nutritional value while ensuring safety. This makes pasteurized milk the recommended choice for children as it has an excellent food safety record and remains an important dietary source of many vital nutrients.
If you have further questions about milk, always discuss them with your pediatrician or registered dietitian. And if you're looking for personalized nutrition support for your babies or kids, I am currently accepting new clients in my virtual private practice.
Thanks for reading!