RFK Jr is a proponent of raw milk and himself consumes it

Raw milk comes from cows, sheep, goats, buffalo, or even camels. It can become contaminated in many ways - from animal poop, in the barn, or on milking equipment, or in the milk processing plant. It can also be contaminated if an animal has an infected udder or a disease such as bovine tuberculosis. It can also happen as a result of germs from insects and other small animals, says Sonia Bakshi, Nutritionist and Founder DtF. Proponents argue that raw milk not only offers better taste but also nutritional benefits. "Raw milk is packed with vitamins, minerals, and enzymes that can sometimes be reduced during pasteurization. Some people find that raw milk is gentler on their stomachs. It naturally has enzymes, like lactase, that help break down lactose, though this doesn’t work for everyone. It is believed that raw milk from clean sources can have beneficial bacteria that may support your gut health and immune system. Raw milk retains its natural fat-soluble vitamins (A, D, E, and K) and essential fatty acids because it’s unprocessed," says Sakshi Lalwani told TOI Digital. Lalwani, however, adds that raw milk can carry harmful bacteria, like E. coli, Salmonella, and Listeria which can be dangerous, especially for kids, pregnant women, older adults, and anyone with a weaker immune system.

She adds that while some people find raw milk easier to digest, it still has lactose and milk proteins, which can be tough for those with allergies or intolerances. An extremely high concentrations of the H5N1 virus in the udders of infected cows were found, raising concerns that unpasteurized milk could lead to human infections. According to the US Food and Drug Administration (FDA), studies indicated that if the virus is found in milk, the pathogens can be killed if it’s pasteurized.

Lalwani suggests following way: 1. Source carefully: If you choose raw milk, buy it from a reliable, certified farm with good hygiene practices. Some small farms even test their milk regularly for safety. 2. Try fermentation: Using raw milk to make fermented products like kefir or yogurt can boost beneficial bacteria. Fermentation can also help keep bad bacteria in check. 3. Keep it cold and use it quickly: Raw milk spoils faster than pasteurized milk, so keep it cold (below 4°C or 39°F) and use it within a few days. 4. Light boiling option: If you want to reduce risk without full pasteurization, you can boil raw milk lightly. This will kill most harmful bacteria but still keep more of its natural properties than full pasteurization. However, for safety and prevention of many health risks, it is better to rely on pasteurised milk, agree experts.