Raw Milk vs. Pasteurized Milk: What’s the Difference and Why I Choose Raw
One of the most common questions I get asked is: “What’s the deal with raw milk?” So here it is — one simple place where I’m breaking it all down: the difference between raw and pasteurized milk, why I drink raw, what the actual risks are (because let’s be honest — the fear mongering is real), and how it’s completely changed my gut health and recovery.
What Is Raw Milk?
Raw milk is simply milk in its natural state. It hasn’t been heated, homogenized, or processed in any way. It comes straight from the cow (or goat, or sheep), is chilled immediately, and if you’re sourcing it from a clean, ethical farm — that’s all it needs.
Pasteurized milk, on the other hand, has been heated to high temps to kill off potentially harmful bacteria. But in doing so, it also destroys all the beneficial bacteria, enzymes, and delicate nutrients that make milk so special.
Why I Drink Raw Milk
I choose raw milk because it's a living, nutrient-dense food — and it works with the body, not against it.
Here’s what makes it so powerful:
✨ It’s Rich in Enzymes, Proteins, & Nutrients
Raw milk still contains:
Lactase — the enzyme that helps digest lactose (most people who are “lactose intolerant” actually tolerate raw milk just fine!)
Bioavailable proteins & healthy fats that support muscle repair and hormone health
Beneficial bacteria (natural probiotics) that support a thriving gut microbiome
Vitamins & minerals like calcium, magnesium, phosphorus, B12, vitamin A, and more — in their most absorbableforms
Pasteurization destroys most of these benefits.
🦠 I Got Off Probiotic Supplements
Once I started drinking raw milk and making my own raw kefir, I knew I wanted to get off expensive probiotic capsules that were honestly just giving me diarrhea everyday… that’s literally not a good sign of a healthy gut AT ALL. I upped my fermented food intake, and started doing my kefir and wow I’m impressed! My digestion improved, I felt more energized, and I noticed clearer skin and my back acne has improved a lot around my period. When you nourish your gut with real, living foods, your body doesn’t need as much outside help.
💧 It’s Incredibly Hydrating + Perfect for Recovery
Post-workout, I reach for a glass of raw milk or a raw kefir smoothie. It gives me:
Clean, natural electrolytes
Easily digestible protein for recovery
Carbs to replenish glycogen
Deep hydration that actually lasts
It’s basically nature’s perfect post-workout drink.
“But Isn’t Raw Milk Dangerous?”
Let’s clear this up: raw milk from a clean, well-run farm with healthy cows is not a bacterial hazard. You’re not just going to “get listeria” or the “bird flu” out of nowhere.
Listeria, salmonella, and E. coli outbreaks in the U.S. don’t come from raw milk. The CDC’s own data shows that most outbreaks come from:
Bagged salads
Milk alternatives
Processed deli meats
Store-bought hummus
Cantaloupe
Spinach
Ice cream
Packaged foods
These outbreaks often involve pasteurized dairy and factory-processed items — not small-batch raw milk from reputable farms.
The key is your source. I only buy from a trustworthy farm, treat their cows humanely, and maintain strict cleanliness. If you're sourcing raw milk from a trusted farm, the risk is extremely low — and far less than most processed grocery store foods.
Bonus: You Know When Raw Milk Is Off
Here’s something I wish more people knew:
Raw milk sours. This is not a bad thing. In fact, it’s beautiful. Sour raw milk can be turned into kefir, yogurt, cultured buttermilk, or used in baking.
Pasteurized milk rots. It goes putrid, often without smelling much different at first, and there's nothing you can do with it when it’s off.
Raw milk gives you clear signals. Pasteurized milk just sits and breeds nasties.
Final Thoughts
Raw milk isn’t for everyone — and that’s okay. But for me, it’s been a huge part of my holistic lifestyle. It’s real, ancestral nourishment. It supports my gut, skin, hydration, recovery, hormones, and energy. And it just feels better in my body.
As with anything: source is everything. Know your farmer, ask questions, and always choose clean, ethical operations. If you’re curious about trying raw milk, ease in slowly — or start with raw kefir or cultured raw cream, which are gentler on digestion.
And remember: your great-grandparents thrived on raw milk. This isn’t new — it’s just been forgotten.