“Raw milk is healthier than pasteurized milk.”
Strong confidence because public-health reviews find no meaningful nutritional advantage from avoiding pasteurization, while outbreaks and microbiology evidence establish a substantially greater infection risk from raw milk.
Pasteurization does not meaningfully reduce milk’s nutritional quality, and raw milk has no established health advantage that offsets its higher risk of harmful germs.
“Less processed” does not automatically mean safer or more nutritious. Pasteurization is a targeted safety step that kills pathogens with little effect on milk’s nutritional value.
Foodborne illness depends on whether harmful germs are present. One contaminated serving can be enough to make someone sick.
Safety note: Raw milk can carry Campylobacter, E. coli, Listeria, Brucella, Salmonella and other germs. Children under 5, adults over 65, pregnant people and people with weakened immune systems face higher risk of serious illness.
Talk to a healthcare professional if: Seek medical advice after raw-milk exposure if significant diarrhea, vomiting, fever or stomach cramps develop, especially in a higher-risk person.
Pasteurized milk provides the nutritional benefits of milk with much less infection risk.
Choose pasteurized milk and dairy products and check the label when buying from farms or local markets.