Raw-Milk-debate
Milk is well known as a great dietary source of protein and calcium, not to mention an indispensable companion to cookies. But “nature’s perfect food,” a label given to milk over time by a variety of boosters, including consumer activists, government nutritionists and the American Dairy Council, has become a great source of controversy, too.
The long-running dispute over whether milk, both from cows and goats, should be consumed in raw or pasteurized form—an argument more than a century old—has heated up in the last five years, according to Bill Marler, a Washington State lawyer who takes raw milk and other food poisoning cases.
A bumper crop of recent illness related to raw milk accentuates the problem. Last month, at least 30 people, including two children, tested positive for strains of campylobacter and Escherichia coli bacteria traced to raw (nonpasteurized) goat milk. In June five people in Minnesota were diagnosed with E. coli traced to raw cow’s milk from a local dairy. One, a toddler, was hospitalized after he developed hemolytic uremic syndrome, a type of kidney failure that is a potentially deadly E. coli complication.
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