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Milking the debate: Raw, pasteurized or no milk?

From raw to plant-based, the inconclusive debate over milk stirs up tradition, science, and personal choice in every glass.

by Navni Chawla
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From tradition to modernity: A visual journey through the world of raw milk, pasteurized milk, and plant-based alternatives, showcasing their unique stories and choices.

Milk has been a staple of human nutrition for centuries, celebrated for its creamy texture, versatility, and nutritional value. Yet, as society grapples with modern health trends, ethical debates, and scientific research, milk – particularly raw milk – has become a polarizing topic. More so after American media reported that a small but growing number of conservatives, even Trump nominee for health secretary, Robert F Kennedy Jr, drink their milk raw.  

Add to the mix plant-based alternatives and the growing ‘no-milk’ movement, and the glass of milk we once considered simple becomes an intriguing puzzle. Let’s unravel this complex dairy conundrum with insights from Ayurveda, global health experts, and traditional wisdom from Haryana’s doodhwalas (milkmen) of Haryana where I live.

Is raw milk nature’s elixir or risky gamble?

Raw milk, often touted as ‘nature’s purest form’, is unpasteurized and unprocessed milk straight from the cow or buffalo. It is cherished by enthusiasts for its rich flavor, creamy texture, and perceived health benefits. Proponents argue that raw milk is a living food packed with beneficial enzymes, probiotics, and immune-boosting nutrients that pasteurization destroys. Raw milk should be more widely available, they argue. Robert F. Kennedy has criticized what he describes as the US Food and Drug Administration’s “aggressive suppression” of raw-milk production, among other things. 

The case for raw milk

From the farms of Haryana to the aisles of health food stores, raw milk has its die-hard supporters. Suresh, a third-generation doodhwala from Haryana, explains: “We’ve been drinking milk straight from the buffalo for generations. It’s warm, rich, and feels alive. Our ancestors never heard of these diseases they talk about now.”

Ayurvedic practitioner Dr. Vaibhav Sharma echoes this sentiment, highlighting milk’s sattvic (pure) quality in its unaltered state. He notes, “When consumed fresh and warm, raw milk balances the doshas and nourishes the ojas, the subtle energy of vitality. It’s best suited for individuals with strong digestion.”

The risks of raw milk

However, public health officials warn against the risks. Marion Nestle, a molecular biologist and professor emeritus at New York University, notes, “Raw milk can harbor dangerous pathogens like E. coli, listeria, and salmonella, especially if hygiene standards are not strictly maintained.”

The risk is particularly severe for vulnerable populations like children, pregnant women, and immuno-compromised individuals. Recent concerns about raw milk being a potential carrier of bird flu have added to the controversy, as highlighted by Dr. Richard Webby, Director, WHO Center for Influenza Studies, at St. Jude Research Hospital, in Memphis, TN,  “While the actual transmission of bird flu via milk is unclear, the risk, however small, cannot be ignored.”

Pasteurized milk – A middle ground?

Pasteurization, the process of heating milk to eliminate harmful bacteria, was one of the 20th century’s greatest public health achievements. It drastically reduced milk-borne diseases like tuberculosis and brucellosis (caused by infected animals or contaminated animal products), which were common before World War II.

Traditional Milkman Culture: India’s rural milkman pouring fresh milk under a banyan tree, representing heritage and natural purity.

“In rural India, milkmen have long been the guardians of natural purity, delivering fresh, unpasteurized milk straight from buffaloes and cows to local households – a practice deeply rooted in tradition and health beliefs.”

Pros of pasteurized milk

Safety: Pasteurization kills harmful pathogens, making milk safe for consumption.

Extended shelf life: Pasteurized milk lasts longer than raw milk and requires refrigeration, offering convenience for modern households.

Cons of pasteurized milk

Critics argue that pasteurization compromises milk’s nutritional and enzymatic profile. Raw-milk advocate Mark McAfee contends, “Pasteurization turns milk into a dead food. The enzymes and probiotics that make milk so nourishing are destroyed in the process.”

UHT milk, where Convenience meets compromise

Ultra-High-Temperature (UHT) milk is heated to 135°C for just a few seconds, completely sterilizing it. It is shelf-stable for months without refrigeration, making it a favorite in urban households.

However, UHT milk has a distinct, cooked flavor, and its nutritional integrity is often debated. While it is convenient, traditionalists and health-conscious consumers often avoid it.

Plant-based milk – The ethical and environmental choice

Almond, oat, soy, and coconut milk have surged in popularity as ethical and environmentally friendly alternatives to dairy. These milks are cholesterol-free, lower in fat, and lactose-free, making them suitable for vegans and those with lactose intolerance.

Health benefits

Plant-based milks often come fortified with calcium, vitamin D, and B12, addressing nutritional gaps for non-dairy consumers. Oat milk, for instance, is rich in fiber and beta-glucans, which support heart health.

Drawbacks

Additives: Many plant-based milks contain emulsifiers and added sugars.

Environmental impact: Almond milk, despite being vegan, requires significant water resources, raising questions about its sustainability.

Modern Kitchen with Pasteurized Milk: An urban kitchen scene showcasing the convenience and safety of pasteurized milk in a minimalist setting.

“In urban kitchens, pasteurized milk stands as a symbol of convenience and safety, offering a science-backed solution to foodborne illnesses while catering to fast-paced lifestyles.”

The no-milk movement- Is milk necessary?

The rise of the “no-milk” movement challenges the very notion of milk as essential. Advocates argue that all the nutrients found in milk can be obtained from other foods.

Dr. Neal Barnard, founder of the Physicians Committee for Responsible Medicine, Washington DC, states, “Milk is not a dietary necessity for humans. Calcium is readily available in leafy greens, nuts, and fortified plant foods without the risks associated with dairy.”

The Ayurvedic perspective on the debate

Ayurveda emphasizes bio-individuality, advocating for a mindful approach to milk consumption. According to Dr. Sharma:

Raw milk: Best for individuals with strong digestion and access to high-quality, hygienic sources.

Pasteurized milk: A safer option for urban dwellers, though it should be consumed warm and spiced with turmeric or cardamom to enhance digestibility.

Plant-based milk: Suitable for those with lactose intolerance or ethical concerns, though Ayurveda advises moderation due to their processed nature.

Final thoughts – What should you choose?

The milk debate boils down to individual preference, accessibility, and health considerations. For the doodhwala (milkman) in Haryana, raw milk remains a symbol of heritage and health. For urban consumers, pasteurization offers a safer compromise. Plant-based milks provide an ethical alternative, while some opt out of milk entirely.

As Marion Nestle, American molecular biologist, nutritionist, and public health advocate aptly concludes, “Milk, in any form, is not a magic bullet. The focus should always be on a balanced, nutrient-rich diet.”

The milk you choose or choose not to drink, should reflect your values, lifestyle, and health needs. As the debate continues, one thing is clear: Milk, in all its forms, remains a fascinating mirror of culture, science, and tradition.

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