Understanding the Benefits of Grade A Raw Milk (and the Risks)

December 12, 2025 •

4 min read

According to the CDC and FDA, raw milk, even that labeled Grade A, can contain dangerous bacteria that cause severe foodborne illnesses [1.1, 1.2]. Despite these warnings, some proponents claim a number of health benefits associated with raw milk due to its unprocessed state [1.3].

Quick Summary

An examination of the serious health risks associated with raw milk consumption, contrasting them with the purported benefits often cited by advocates, and emphasizing public health recommendations.

Key Points

Significant Health Risks: Raw milk can contain dangerous bacteria like E. coli, Salmonella, and Listeria, posing a risk of severe illness [1.1].
Pasteurization is Key to Safety: Pasteurization is an effective method recommended by health authorities to eliminate harmful pathogens in milk [1.2].
Grade A Doesn't Mean Safe: The Grade A classification indicates sanitary production but does not remove the inherent risk of bacterial contamination in raw milk [1.1].
Unproven Benefits: Many claimed health benefits of raw milk, such as improved digestion and allergy reduction, lack strong scientific evidence [1.3, 1.4, 1.6].
Vulnerable Populations at High Risk: Children, the elderly, pregnant women, and those with weakened immune systems should never consume raw milk [1.1].
Nutritional Similarities: The nutritional value of pasteurized, fortified milk is comparable to raw milk, with minimal loss of essential nutrients during processing [1.4].

Public Health Warnings Regarding Raw Milk

Both the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) strongly advise against consuming raw, or unpasteurized, milk and products made from it [1.1, 1.2]. Their position is based on the significant risk of contamination by harmful bacteria such as Listeria, Salmonella, E. coli, and Campylobacter [1.1]. These pathogens can cause severe, sometimes life-threatening, illnesses, particularly in vulnerable populations including children, the elderly, pregnant women, and individuals with weakened immune systems [1.1].

Pasteurization is a process that heats milk to a specific temperature for a set amount of time to kill these dangerous bacteria, making the milk safe for consumption [1.2]. This process has been widely recognized by public health authorities as one of the most effective ways to prevent dairy-related illnesses [1.2]. While some argue that pasteurization reduces the nutritional value of milk, scientific evidence indicates that the impact on essential nutrients like calcium and protein is minimal, and the loss of some heat-sensitive vitamins is often compensated by fortification in pasteurized products [1.4].

Why Grade A Status Doesn't Guarantee Safety

The "Grade A" designation for milk primarily refers to the sanitary conditions under which the milk is produced and handled, often pertaining to milking parlor cleanliness and herd health standards [1.5]. While these standards are important, they do not eliminate the risk of bacterial contamination inherent in raw milk [1.1]. Bacteria can be present in the milk even from healthy cows, and contamination can occur during milking or handling [1.1]. Unlike pasteurized milk which undergoes a process specifically designed to kill pathogens, Grade A raw milk does not have this critical safety step [1.2]. This is why health organizations emphasize that no amount of testing or sanitary precautions can guarantee raw milk is free from harmful bacteria [1.1].

Examining Purported Benefits of Raw Milk

Advocates of raw milk often claim it offers benefits such as improved digestion, reduced allergies, and a more complete nutrient profile compared to pasteurized milk [1.3]. These claims are frequently attributed to the presence of natural enzymes and probiotics allegedly destroyed by pasteurization [1.3].

Digestive Health and Enzymes

Some individuals who experience lactose intolerance report being able to drink raw milk without the same digestive issues [1.3]. The theory is that raw milk contains lactase, an enzyme that helps break down lactose [1.3]. However, the amount of lactase naturally present in raw milk is generally not sufficient to significantly aid digestion for most lactose-intolerant individuals [1.4]. The relief experienced by some might be due to other factors or a placebo effect.

Allergies and Immune System

Another common claim is that raw milk consumption, especially early in life, can reduce the risk of allergies and asthma [1.3]. Some observational studies have suggested a correlation between farm exposure, including raw milk consumption, and lower rates of allergies in children [1.6]. However, these studies are often complex and cannot definitively prove that raw milk itself is the protective factor [1.6]. The overall farm environment with its diverse microbial exposure is considered a more likely contributor than raw milk alone [1.6]. Public health bodies maintain that the potential risks of raw milk consumption for infants and children far outweigh any unproven allergy benefits [1.1].

Nutrient Content

While raw milk contains a wide array of nutrients, including vitamins and minerals, the notion that pasteurization significantly diminishes its nutritional value is largely unsubstantiated by scientific research [1.4]. Studies show that the bioavailability of key nutrients like calcium is not substantially affected by pasteurization [1.4]. While levels of some heat-sensitive vitamins might be slightly lower, pasteurized milk is often fortified with vitamins like D, making the nutritional profiles quite comparable overall [1.4].

Raw vs. Pasteurized Milk: A Safety Focused Comparison


Feature	Grade A Raw Milk	Conventional Pasteurized Milk
Pathogen Risk	High risk of dangerous bacteria (E. coli, Salmonella, Listeria) [1.1].	Greatly reduced risk of harmful pathogens due to heating [1.2].
Public Health Recommendation	Strongly advised against by CDC and FDA [1.1, 1.2].	Recommended as safe for consumption by health authorities [1.2].
Effect on Enzymes/Probiotics	Contains naturally present enzymes and microbes (some beneficial, some harmful) [1.1].	Beneficial and harmful bacteria/enzymes are largely eliminated by heat [1.2].
Nutritional Impact	Minimal evidence of significantly superior nutrient profile compared to pasteurized, fortified milk [1.4].	Nutritional value remains high, often fortified with vitamins [1.4].
Digestive Aid (Lactose)	Limited enzymatic help for lactose intolerance; often insufficient [1.4].	Lacks natural lactase enzymes; may cause issues for lactose-intolerant individuals [1.4].
Allergy Prevention	Unproven direct link; potential correlation likely tied to broader farm environment exposure [1.6].	No claims of allergy prevention; focus is on safety and essential nutrients [1.2].
Shelf Life	Shorter shelf life due to microbial activity [1.5].	Longer shelf life due to elimination of spoilage microbes [1.5].

Conclusion

While the concept of consuming unprocessed foods is appealing, the potential benefits of grade A raw milk as a health product are largely anecdotal, based on correlation rather than causation, or offer minimal advantage over pasteurized alternatives. Crucially, these potential benefits are overshadowed by the well-documented and significant risks of severe illness from pathogens that can be present in raw milk, regardless of sanitary practices or Grade A status [1.1, 1.2]. Public health organizations worldwide prioritize the safety provided by pasteurization and strongly recommend against the consumption of raw milk, particularly for vulnerable individuals. The decision to consume raw milk should only be made with a full understanding of these serious health risks.

Frequently Asked Questions

Grade A standards focus on sanitary production, which reduces but does not eliminate the risk of harmful bacteria. Public health authorities state that all raw milk carries a risk of causing illness [1.1].

Pasteurization has minimal impact on the main nutrients in milk like calcium and protein. While some heat-sensitive vitamins might be reduced, pasteurized milk is often fortified, making its overall nutritional value very similar to raw milk [1.4].

There is no scientific evidence that raw milk can cure allergies or asthma. Some studies suggest a correlation between farm exposure and lower allergy rates, but this is likely due to the broader environment, not raw milk alone [1.6].

Health authorities like the CDC and FDA recommend against raw milk because it can contain dangerous bacteria that cause serious, sometimes deadly, foodborne illnesses [1.1, 1.2].

No, the legality of selling raw milk varies significantly by state and country. Many jurisdictions prohibit or restrict its sale due to public health concerns [1.7].

Raw milk contains various bacteria, including some that might be beneficial, but also dangerous pathogens. Pasteurization eliminates both harmful and most beneficial bacteria. The focus of health authorities is on the elimination of harmful bacteria through pasteurization [1.1, 1.2].

While some raw milk contains lactase enzymes that could theoretically help with lactose digestion, the amount is often insufficient for individuals with significant lactose intolerance. Scientific evidence does not support raw milk as a reliable aid for lactose intolerance [1.4].