Most of us raw milk drinkers have heard the gasps of disbelief, seen the looks of disapproval or perhaps even been subjected to the lectures about the dangers of consuming it. This is the book that I wish I had had in my pocket during those times! This report from 2012, which was prompted by the seizure of various raw milk products from a Michigan farmerβs truck, was republished in 2025 with a foreword by Sally Fallon Morell and an afterword by Pete KenΒnedy.
The Report of Michigan Fresh Unprocessed Whole Milk Workgroup is chock full of evidence about raw milk as a food with unparalleled benΒefits that can support human health. After briefly summarizing the history of raw milk, including its regulation (did you know that Michigan was the first state to require pasteurization?) and the βwhyβ behind it all, the report dives deep into the benefits and value of unpasteurized milk. From the conjugated linoleic acid (CLA) formed in the rumen of the cow or sheep, to the hairy casein micelle model proposed by researcher Cart Holt, to the enzymes that contribute to nutrient availability, we learn about all that this liquid gold has to offer.
The section on benefits (labeled Topic Two) concludes with a series of tables identifying the impact of heat, temperature and time on the various nutritional components of unpasΒteurized milk. (In this format, itβs very easy to absorb this important information.) I learned, for example, that inactivation of intrinsic enzymes is extremely variable when the enzymes are exΒposed to the three variables just listed, whereas most bacteria in extrinsic enzymes are killed. Another one of the workgroupβs interesting disΒcoveries was that the three variables diminished prebiotics. Although the workgroup could not determine whether heat had an effect on vitamin B12 and trace minerals, we know that what the minerals are bound to is affectedβand this is what changes intestinal absorption. If you want to know exactly why raw milk is most likely having a positive effect on your health, this section shares it all!
We have all heard about the so-called danΒgers of raw milk. I assume some of you have been shamed about drinking it like I have. Topic Three breaks this down by answering two quesΒtions: βWhat are the risks for fresh, unprocessed, whole milk, including all types of risks, such as pathogens, adverse consequences, intolerance, and allergens?β and βWhere do these risks originate?β It is extremely helpful to have a clear summary, with charts, that provides detailed information regarding outbreaks, transmission scenarios for each pathogen, infectious doses, points of historical interest and categories of risk other than infectious disease.
Topic Four covers risk-benefit management. I appreciate how it identifies the issues or conΒcerns that can be monitored by the consumer, and those that the farmer can monitor. This helps us understand how we can be proactive in our selection of raw milk. The short concludΒing section (Topic Five) elaborates on the topic of consumer choice and includes my favorite sentence in the entire report: βEducating the consumer about fresh, unprocessed, whole milk should really be the consumerβs responsibility.β And thatβs what this report gives consumersβ an opportunity to learn more about this health food, how it affects us and how to determine if it is of high quality.
This is not only an excellent book for conΒsumers who want to become more knowledgeΒable about the differences between pasteurized and raw milk, but also is an excellent tool for the raw dairy farmer to have on hand to distribute to customers and non-believers! Thumbs up!
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