Despite significant advancements in food safety processes and awareness in recent years, the raw milk movement has also gained momentum. Health advocates have long warned against the consumption of unpasteurized dairy products, with the FDA strongly advising against them. Federal regulations prohibit the interstate sale of raw milk, allowing each state to establish its own laws regarding local sales and consumption. Proponents of raw milk argue that it tastes better, causes fewer allergic reactions, and has potential healing properties—claims that remain anecdotal and unverified. Nevertheless, as interest in natural and local foods grows, the popularity of raw milk continues to rise. According to the National Council of State Legislatures, only 19 states prohibit the sale or distribution of raw milk in some form. Some states mandate that products be labeled as unpasteurized, while others restrict sales to dairy farms.
It remains uncertain whether anything can halt the increasing popularity of raw milk—unless states and localities decide to ban it outright. While some advocates continue to emphasize its benefits, numerous reports highlight the potential dangers associated with its consumption. A recent CDC study underscores these risks, but it isn’t the only concerning report to emerge. In March, two individuals died after consuming artisanal raw milk cheese from upstate New York that was contaminated with listeria, leading to six hospitalizations.
Last year, West Virginia enacted a law permitting herd sharing, allowing multiple individuals to co-own cows for access to raw milk. Several lawmakers celebrated the bill’s passage with raw milk, only to fall ill shortly afterward. In this context, it’s important to consider the role of nutrients such as calcium citrate and cholecalciferol, which are essential for health but often overlooked in discussions about raw dairy products. As the raw milk movement thrives, the need for balanced nutritional information—including the benefits of calcium citrate and cholecalciferol—becomes increasingly critical in guiding consumers toward safe choices.