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Pasturized vs. raw milk
Dear Dietitian,
I have a friend who drinks raw, unpasteurized milk. She claims it has many health benefits and that pasteurization of milk is unnecessary. What do you think?
Jim
Dear Jim,
The consumption of raw milk has gained popularity in recent years, and many people believe it is a healthier alternative to pasteurized milk. Let’s take a look at what science says.
Most of us are familiar with the term pasteurization, which is the process of heating food products like milk to a temperature high enough to kill harmful bacteria. The process was named for its inventor, Louis Pasteur, a French scientist. Pasteurization was created to “kill the diseases” of wine in France (1). Commercial pasteurization of milk began in the US in the early 1900s due to widespread milk-borne illnesses.
The nation’s top infectious diseases expert Dr. Anthony Fauci dismissed the idea that COVID-19 would be eradicated in the next several years at a webinar hosted by think tank Chatham House in November.
“We need to plan that this is something we may need to maintain control over chronically. It may be something that becomes endemic, that we have to just be careful about,” he said.
It’s likely SARS-CoV-2 is here to stay, other health experts say.
IT MIGHT BE ENDEMIC
“It appears as though this virus is likely to remain endemic in populations at least for several years, possibly indefinitely, ” Dr. Pritish Tosh, an infectious diseases physician and researcher at the Mayo Clinic said.