> In reality, there is hard epidemiological data showing that selling raw milk (edit: e.g. through the normal store channels) can lead to serious harm including deaths.
I'd love to see the evidence, and see it compared to other food sources.
I grew up in India. There all we got was raw milk from the cowherd; in fact, even today, my parents send the helper to get milk in a pail from the cowherd. It's always been raw milk, warm and fresh from the udder. And the first thing they do is to boil it.
If I were to conjecture, it's that the "no raw milk" diktat forces farmers to go to big distribution companies with the requisite facilities for pasteurization.
> It's always been raw milk, warm and fresh from the udder. And the first thing they do is to boil it.
Two things: Firstly, it's not raw if they boil it. Most store-bought milk has gone through two processes: Pasteurisation and homogenisation. Pasteurisation is simply heating the milk. If your family boiled it before drinking, you've actually heated the milk more than commercial pasteurisation does. Normally pasteurised milk is heated to only 72 degrees celsius for only 15 seconds. Homogenisation is essentially forcing the milk through filters that breaks up the globs of fat. Only pasteurisation is necessary for food safety.
And secondly, pasteurisation is most necessary if you intend to store the milk. If, as you say, it's "warm and fresh from the udder", there's little risk from drinking raw milk.
The parent of your post specifically said selling raw milk through the normal store channels. The issue is not raw milk, but selling raw milk, which when you combine storage and transport, and the consumer storing it, means plenty of time for massive amounts of bacteria growth. As I'm sure you know, even with normal pasteurisation milk spoils relatively quickly.
> If I were to conjecture, it's that the "no raw milk" diktat forces farmers to go to big distribution companies with the requisite facilities for pasteurization.
Health authorities first started to push for pasteurisation after its extensive success in massively reducing illnesses - and deaths - due to spoiled milk.
Boiling milk? No thanks, boiled milk tastes funny.
You should remember that not everyone live in the same hot climate as you where milk generally don't go bad immediately, and that there are plenty of people around in cooler climates that have stomachs that usually can handle milk without problem.
> Boiling milk? No thanks, boiled milk tastes funny.
Boiled milk, yes. But unless you get milk straight from a farm, it's likely pasteurised: Heated to 72 degrees celsius for 15 seconds. [EDIT: I didn't realise how many places allow sales of unpasteurised milk; yikes - I'll be careful about reading labels next time I'm travelling]
> and that there are plenty of people around in cooler climates that have stomachs that usually can handle milk without problem.
The "stomachs that usually can handle milk without a problem" is entirely unrelated from why we pasteurise milk. Pasteurisation does not affect the lactose content in the milk, and that, combined with whether or not your genes makes you lactose intolerant or not is what determines whether or not you handle milk well.
I agree totally on your points when it comes to pasteurized milk - I was commenting on a comment that claimed regulation wasn't necessary because farmers would boil the milk anyhow, which is simply not the case.
I would love to see the data with comparison to baseline too. and it is an example of a nanny state (the FDA is literally saying, we have to protect you from this) rather than acting as a licensed-milk-producer-seal issuer.
It's the same nanny state issue when the FDA shut down more beneficial AIDS treatments in the 80s and 90s when the only drugs on the market, that the FDA approved of (AZT), were essentially toxic and killed about the same number of people that they "helped". Why should the FDA decide what goes into the bodies of supposedly "free" people? They should only act to say, "This is the only type of drugs or milk the FDA approves of"
You could take a look at the Centre for Disease Control's page about the issue, which includes a PDF with detailed breakdown of disease outbreaks linked to raw milk:
> They should only act to say, "This is the only type of drugs or milk the FDA approves of"
The same CDC report mentioned above, specifically address labelling, and points out that the numbers show that labelling is not shown to have significant effect.
If it was only your body you put at risk, you might have a point, but this also includes parents putting their children at substantial risk, and people putting others at risk whenever they serve non-pasteurised dairy products and people are not themselves aware of the risk.
I'd love to see the evidence, and see it compared to other food sources.
I grew up in India. There all we got was raw milk from the cowherd; in fact, even today, my parents send the helper to get milk in a pail from the cowherd. It's always been raw milk, warm and fresh from the udder. And the first thing they do is to boil it.
If I were to conjecture, it's that the "no raw milk" diktat forces farmers to go to big distribution companies with the requisite facilities for pasteurization.