Regulate raw milk

Rates of serious illness from drinking “raw” or unpasteurized milk products are increasing. They need to be more strictly regulated.

California is one of only 11 states that allow raw milk to be sold in any retail store, usually right next to pasteurized milk. The only difference is that it has a label stating it may contain disease-causing microorganisms and listing those populations most at risk—children, the elderly and pregnant women.

The warning label does not adequately portray the risks.

Our culture rejects processed food in favor of more natural alternatives, which is usually a good thing, but not for raw milk. There are numerous websites dedicated to the benefits of raw milk, but they misquote studies and tout blatant lies while minimizing the risks.

So here are the facts: Pasteurization, which is merely heating the milk, reduces harmful bacteria. While opponents say beneficial bacteria are also killed, they can still be found in pasteurized products such as yogurt. Further, the destruction of harmful bacteria outweighs the benefit of keeping good bacteria alive.

Every credible health organization—the CDC, the Food and Drug Administration and the American Academy of Pediatrics—and every large analysis of the current research have concluded that the risks of raw milk far outweigh the benefits.