Is raw milk better for good health or cooked milk? This question often comes to people’s minds. The following points are being presented in this regard.

Raw Milk

Benefits

Raw milk is rich in vitamins, enzymes and probiotics (healthy bacteria). Boiling raw milk partially destroys some vitamins (especially vitamin C and B complex) and enzymes.

Some people claim that raw milk aids in digestion and may be a little easier for people with lactose intolerance, but this is not true for everyone.

Risks

Raw milk may contain dangerous bacteria (such as E. coli, Salmonella, Listeria, Brucella) that can cause food poisoning, diarrhea, kidney infections and miscarriage in pregnant women.

The risk is even greater for children, pregnant women, the elderly and people with weakened immune systems.

Cooked or Boiled Milk

Benefits

Boiling or pasteurizing milk kills harmful bacteria, so it is safer. This does not affect the calcium, protein, and fats of the milk much. Commercially pasteurized milk is considered the safest milk worldwide.

Limitations

However, keep in mind that boiling milk for too long or at high temperatures can cause some loss of vitamin C and B group vitamins. This can also affect the taste.

Summary

For safe health, cooked or pasteurized milk is better, especially for children and sensitive people. If raw milk is to be used, it can only be safe if it is completely fresh, obtained from a healthy animal, and kept in sterile conditions.