Even my great grandma, who was an actual peasant from the Ottoman Empire, used to know that raw milk could make you sick. She didn't even have a formal education of any form. It was ancestral knowledge.
..and on the other side of the pond today, we have these dumbasses with half a braincell promoting to drink this stuff, because it's 'natural' somehow. I understand that you don't trust the milk from the major companies, but at least boil the stuff you bought from wherever before drinking it.
People in those times were smarter than you think. Typical hunter gatherer tribes that exist today have higher iq’s than average people. This is due to modern living, everything is so convenient we don’t have the same variety in decision making everyday, rather we specialize at what our job vs a wide range of skills.
@@meghankrajchi4913 To think this is a science channel *_representing the actual Chemistry Society_* and it doesn't use SI units tells you all you need to know about the minds of Americans
@@jimurrata6785 Fahrenheit absolutely makes sense to use, especially when dealing with temperatures +/- 100F from room temperature, It is much more practical to conceptualize. Just ask Canadians, they'll tell you "both, fahrenheit in the kitchen, celcius for most every thing else".
@@kelseycochrane3103 case in point of americans being incapable of understanding how 95% of the rest of the world have no concept of "+/- 100F from room temperature" as if citing canadians somehow makes the rest of us irrelevant. i have no freaking clue what those fahrenheit numbers mean and i'm not gonna google it.
Good video! Just a suggestion: would be nice to see temperatures in Celsius degrees next to Fahrenheit, particularly important because we’re talking about science
Yup butyric acid smells like vomit but is also what gives parmesan its delicious funk. I just think of it like salt, or vinegar. A little can make your dish pop, but a lot will just make want to hurl.
I had a friend who was kinda obsessed with his DIY mozerella... I think his cheese pH meter was his most prized posession... it takes all types to make a world.
This is such a fun video! I never had any intention to consume raw milk, but I clicked on the video out of curiosity. I stayed because the vid was just so interesting, charming and funny. Thanks for sharing!
I grew up with fresh raw milk ( grew up in a farm), I still drink it - but only fresh, fresh meaning a few hours since was produced. I am afraid many people don't know anymore how to boil milk / make yogurt / cheese, this is the side effect of comfort of modern world
You can't just show us a pie chart with the 9% missing and not tell us what it is! For those who are wondering the unlabeled 9% are just cases that did not specify pasteurization status. Which in hindsight does feel kind of fine to omit. Though for someone that had to click somewhat blindly around in the sources to find that out some notation of graphic/info to the sources link in the description would be nice!
So if they allow selling raw milk they must keep track of how many people get sick. So how many get sick from drinking raw milk every year? Also they must have some requirements of testing the raw milk if they allow raw milk to be sold. (It is not allowed where i live).
I was excited to be able to share this with my 3rd grade health class, as I get ready to introduce scientists and physicians who revolutionized our medical world. Then you used a simple word that, while it does not "piss me off", makes it so I can't show this video to my class. I would have loved to show this one.. but I will stick to the cartoony video another person chose better words in. Any chance you can edit? Thanks!
Feta and goat cheese are low acid? Did you maybe mean low pH? They're both obviously known for their tang, so I'd be surprised if the sit higher than other cheeses on the pH scale
pH as a concept can only be used when talking about polar solvants like water or ammonia since it refers to how those solvants will undergo acid-base reactions with themselves. Cheeses however don't have much or any water in them (which is part of why they don't spoil) and are almost entirely fats and oils and fats and oil are non-polar solvants that can't undergo acid-base reactions with themselves so they don't have a pH. Instead acids and bases in them will just exist as neutral chemicals without undergoing any acid-base reactions (at least not according to the Lowry-Brøndsted theory, Lewis reactions can kinda still happen) and it's only when you eat the cheese and it gets mixed with the water in your mouth that those acids and bases can undergo acid-base reactions and make you taste them. Though acids and bases can still undergo other reactions inside the cheese but unlike acid-base reactions those reactions aren't reversible and as someone who knows nothing about cheese making I assume this is part of how cheeses age.
Pasteurizing raw milk greatly increases the formic acid... venom. I have to heat my raw milk as the farmers are NOT clean. I have no solution at this point. This is real chemistry.
Formic acid isn't anymore toxic than iron is. It's an incredibly weak carboxylic acid that even in its concentrated form only causes mild skin irriation. Furthermore it actually makes food safer since microbes have a harder time living in slightly acidic conditions. It's also found in basically all food, especially in fruits. Avoiding pasteurized milk because you're afraid of formic acid is like skateboarding on the highway to avoid a carcrash.
@@madchem184 unfortunately for you, milk, commercial milk, and raw milk have NO science behind it. Especially no cause and effect data. So the recommendation to cut raw milk is also opinion based. Also dont lump raw commercially produced milk with raw milk from cows that spend their entire lives on pastures, no chemicals, hormones, injections, organic. The way the amish do it. Now go look at the amish, they are a hundred thousand deep in anecdotal evidences for you. At that point it should turn into a hypothesis. Anyone reading this, feel free to have raw milk. It wont hurt you. Dont listen to people spreading misinformation with 0 science to back their negative claims.
What's funny is , thousands if not more died due to drinking raw milk. Just cause you're one of those who survived doesn't mean its not harmful. Anedcdotal evidence at it's finest
Uh oh, seems you've summoned some raw milk apologists in the comments. At least they're contributing to engagement metrics. Always fascinating how people can so strongly trust their anecdotes over data. Or how they expect matters of public health to only factor in the individual. I found it pretty funny that the raw milk jug had a "gmo free" label on it. I think that says a thing or two about their target demographic. But overall a solid overview of this topic. Obviously it won't change the mind of those true believers but I think it's still important so that those they attempt to sway can make an informed decision for themselves. Everyone has their own risk tolerance and if people want to roll the dice when the alternative has little to no downsides, that's their prerogative.
Unfortunately you for, there is 0 data on raw milk as it relates to human illness and hard health outcomes. FDA's recommendation and this lady is soly based on opinion and we have 0 randomized controlled trials or experimental data on raw milk and its effects on human health. On top of that we literally have ZERO data on pasture raised, a2 raw milk (organic) which is how its been since the dawn of time. This recommendation from people like this is called "begs the question fallacy", Even with 0 evidence you try to find a way to demonize a food without sufficient data. Meanwhile anecdotes and positive experiences keep piling up, all while mainstream pushes back harder and harder instead of taking notice. This is called vested interests. If people ate lots of red meat and raw dairy, their health would improve and mega conglomerates would lose trillions of dollars (literally) going bankrupt. And I can make that claims because everyone seems to think its ok to make claims "blanket statement" without context that raw milk (Without causal data) harms human health. The double standards and hypocrisy is real.
Arguably they shouldn't be allowed to put that sticker on it because raw milk could easily contain a genetically modified bacteria and they can't ensure that it doesn't.
Modern medicine and science has helped to give us the longest life expectancy in history IF you chose to take advantage of what it has to offer. Why go back to the ideas that gave us only a
@@PK1312 No its not. Dont make rediculous claims with 0 scientific data to back it. Real raw milk from pasture raised cows is far less dangerous than commercially pastuerized milk. The Amish never get sick drinking their own raw milk
Firstly they generally drink it fresh within hours of it being milked, so there simply isn't time for microbes to develop, the entire point of Pasteurization is to make milk safe to drink for a longer time period since it is obviously not possible for everyone to drink milk mere hours after it was milked. Secondly they do in fact use other methods of preservation whenever they don't drink it immediatly like turning it into alcohol. Thirdly they do in fact drink Pasteurized milk, do you think that these societies literally haven't changed at all since the Middle Ages or something? Sapmi and Mongolians live in the 21st century like the rest of us and they can in fact go to their local supermarket and buy a carton of milk, they might even be producing milk for a local dairy company themselves.
This was really interesting. The only extra thing I might had is that I remember hearing about drinking raw goat milk to cure kissing disease (Glandular fever). Was common folk knowledge in Israel, I heard Bedouins did that first.
Can people taste any difference? I have only had Raw milk strate from a cow. And that is both warm and very high in fat. So that tastes very different. 😂
Well no since raw milk generally gets all the same treatment as regular milk except for pasteurization and it's those steps that actually affect the taste. Pasteurization simply isn't hot enough to cause any chemical reactions to happen that would affect the taste.
In the past week I have consumed 4 litres of raw milk from a closed herd of pedigree Holstein cows near me, and as of now it is my milk of choice. I am big enough and old enough to realise that should I be unlucky it is nobody's fault but mine, in the UK the milk is sold with a health warning displayed on the container. Chilled it tastes very slightly different but not much different to processed milk.
@xsh4dw sure I'm not an expert, but I know that there's no need to pasteurize milk that comes from a healthy animal, it greatly reduces it's nutrient profile. You cannot get sick from raw milk if it's from a healthy animal, and it's very rare to get sick from it. Why would we need to alter the natural state of milk? Growing up we drink breastmilk raw, why would we pasteurize milk then? Nature knows what it's doing.
My parents, like most people living in the country side post WWII, were drinking raw milk everyday in their youth. But "out of the cow", so to speak, when it’s still warm. I believe it’s still sold in France, but less and less. This is strickly controlled. For the cheese, 3/4 of the volume of cheese sold are from raw milk here. It’s not recommended for children under 5. You must love blue cheese, I imagine :) You also need to be exposed to bacteria, and you need them too to digest what you eat. Too much pasteurization is also a risk in the longer-term.
Pasteurization doesn't in any way prevent your gut microbiome from developing and literally has no effect on it. If unpasteurizes dairy was really the only way for your gut microbiome to develop then most of Asia would be dead.
In the state of Texas in state licensed raw milk dairies that the milk and cows are test on a regular basis. Stored at 36f the raw milk lasts longer than the pasteurized milk from the store. We used to have milk from the supermarket go bad in less than a week probably because of bad handling from the store. Sorry we’ll keep drinking milk that we purchase directly from the state licensed raw milk dairy.
And those inspections do jack shit because the dangerous microbes don't come from the cows they come from the general environment. Also it's not a good thing that the milk visually takes longer to spoil, the infectious diseases in the milk can easily multiply without visibly changing the milk and really milk shouldn't last for more than a week unless it is dry. But hey it's your funeral.
@reformedsoteriology my assertion is that her "data" doesn't have the statistical power to inform on causation, thus rendering a causal claim weak with 0 credibility. Also if you apply this data to all forms of raw milk then absolutely you are extrapolating from datasets and applying to all dietary preferences of dairy, for example: pasture raised, organic raw a2 protein dairy. This is called misinformation, especially on compounds currently not put under any testing, trials, cohorts, rtcs, or experimentation (which won't get past ethics committee). Most of the datasets are aggrandized by mainstream "professionals" where the publics health doesnt reflect their professionalism. Any one with 2 brain cells can put two and two together
@@RandomHuTaoSimp ah, the bacteria count (7:05) really only shows a difference in the amount of bacteria, but that a difference in the bacteria does not necessarily correlate with to real world dangers. One can only say something like "If you drink un-pasteurized milk you may be consuming 6 times the bacteria that you would if it were pasteurized according to that data".
@reformedsoteriology right i get. Right now through mechanistic speculation in bio chemistry we can see that certain strains of bacteria such as lactobacillus ruiteri play a huge role in the control of harmful bacteria and pathogens. But are vulnerable to other good bacteria, which is why I believe we need better sscience and farming practices to get grass fed/finished, organic a2 protein raw milk back out there for people as this type of milk (that barely has data) would absolutely not be more harmful than industrial pasteurized milk. The Amish drink this kind of milk all the time at around half a million people and they never have cases of pathogens harming them. But if it comes to industrial raw milk, I believe you and some experts that demonize that type of raw milk certainly have a good point. I just know that truly good raw dairy that is from lush green pastures, raised the right way would be super beneficial to human health. There are studies that show raw dairy is protective in developmental phase of young children through childhood. As well as depression of long lists of auto immune diseases thanks to certain strains of good bacteria. L ruiteri being the most potent that lines the small intestines that releases oxytocin which is a super powerful chemical released in the brain that reduces stress dramatically, increases feelings of love and empathy, heals the gut lining and gut, clears up mental health disorders, helps people pack on muscle, bone density and much more. Pasteurized milk is missing all these vital microbes which is why lactose intolerance is so rampant which can harm people. Lactobacillus ruiteri is present in all healthy species from humans to animals but humans about 96 to 97% of all human population is missing lruiteri which is in fermented raw dairy. Its one of the biggest reasons humans of today are so sick, obese and mentally unstable. I only rant like this because mainstream either isn't looking at the bigger picture or it's an agenda to keep people sick. And the bible does say the root of evil is the love of money. Our current world situations truly does reflect this
Safety is super important: 1. Dont EVER drink raw milk. 2. Wear a helmet while brushing your teeth. 3. Never take multivitamins without consulting your doctor.
I mean, that's all well and good but people only started becoming lactose intolerant because of pasteurization. All the enzymes necessary to break down the lactose got broken down during the process and now you might not have a few hundred dead people but you most certainly have a few million lactose intolerant people. Which raw milk could help with. Not saying you'd have to drink it every day and of course you'd have to source it from someplace reputable (just like all other regenerative, sustainable, grass-fed/finished animal products) but to just go based on one specific thing is kind of upsetting but I understand considering this is much larger than just chemistry and this is a chemistry channel.
This isn't true? The body creates the enzyme which breaks down lactose. People with lactose intolerance do not produce it or at least not enough of it. It's actually a mutation to be lactose tolerant as the vast majority of mammals lose the ability to break it down as an adult. You do need to keep ingesting lactose for your body to keep making the protein to break it down (this is why going vegan can cause intolerance for some people), but sometimes, your body just doesn't do it anymore anyway. Such as mine lol
is this science channel or? for future video can you also add in non-freedom units for 99%+ of the countries on this little planet that cannot read freedom unit.
i wont argue with you because most of the time its true however there are ways of getting raw milk that is perfectly save to drink one of the main reasons most milk needs to be pasteurized is because the cows live in very dirty environments and are fed large amounts of grain this among other reasons greatly increases the chance that the milk is dangerous the other main cause is that it is cheaper on the industrial scale to just kills all the bacteria then it is to solve the underling problems
No, there is no way of getting raw milk that is "perfectly safe" to drink. You can decrease the odds you will get sick, but they are always there and they are always, always going to be higher than with pasteurized milk. That's just a fact. You can maybe argue that with the right methods you personally feel the risk is minimized to the point where you can accept it, but that is all.
@@ginan7712 OR, it could be something like a virus (H5N1) that's endemic to the cow, and she passes it right through. That's nothing that washing the teats or equipment is going to solve.
@@Tinil0 pasteurized milk is not perfectly safe ether and i don't sell it for a reason i trust my own efforts to remove any problems much more then i trust most company's. it is fine that you don't want to but i know the risks and i know ways to reduce the risk to a level similar to or lower then pasteurized milk. also one point i do want to make is that not only dose it taste much better but it dose allow some not all but some people how cant drink store bought milk drink milk, whether this is because of pasteurization or some other factor i don't know
@@Tinil0 False. The chances are NOT higher with raw milk, organic, pasture raised cows that are able to live in their natural environment and not in mega factories. You have literally 0 causal data to back that claim. Dont spread misinformation. the bacteria and enzymes in raw milk also control bad bacteria. Your chances of extracting death and poor health is far higher on commercial pasteurized milk. Begs the question fallacy for mainstream.
Not always. For camembert, the milk is heated to 37°C (human body temperature), and then exposed to a mix of lactic bacteria and rennet (a complex set of enzymes involved in the digestion of milk in ruminant mammals). I would hardly call that cooked. Using raw milk for camembert makes a noticeable difference in taste.
@@jeanf6295 Mind you the process used in Camembert produces an almost identical result to Pasteurization and might as well be called “chemical Pasteurization” since both processes causes proteins in bacteria to break down and thus kills the bacteria. In Pasteurization this is just accomplished with heat while in Camembert the lactic bacteria produce lactic acid and thus lower the pH of the solution. In fact a very similar method is used in some types of cooking, you just use citric acid instead.
Please preface your comments THIS IS AIMED AT URBAN AMERICANS. "It's a bad idea" depends very much on where you are. It depends on the distribution network, the health of the herd and how long it's to be kept. I dont advocate people seek it out for some magical properties. Pasteurisation also changes the protein/calcium complex because, to coagulate it to make cheese, you have to add calcium chloride.
It does not as locale specific as you think. Milk consumption was avoided historically because of the risks, which is one reason cheeses, butter and yogurt were developed. Another was food preservation.
@belg4mit yes, historically. And there are places in the world today (eg parts of Europe) where limited (usually time/distance) distribution of raw milk does NOT cause significant health risks, partly because of our ability to test cattle and milk for pathogens, which was not possible in times gone bye.
@@kyokoyumi Well I would consider that to be a plus, since cow milk obviously should not be drank by humans in the first place since the mother cow produces her milk for her calf to be drank. It actually is weird, when you look at this from a distance, that humans drink cow calf milk to begin with, when you think about it... And yes oat drink is no milk, maybe even for the better.
@dutchyjhome Oat juice is unhealthy and laden with plant toxins, such as phytate and oxalate, and is almost always made with industrial seed oils, which have gone through complete lipid peroxidation, making them incredibly toxic to the body. So yes, drinking milk is much better than drinking any so-called "plant milk". There's no such thing. I agree we shouldn't be consuming milk, but it's miles better than the plant-based crap. If anything, we should be carnivorous like our ancestors; their food was almost entirely meat as the evidence shows.
Sorry , we grew up on a dairy farm and lived on raw milk ,butter and cheese made from raw milk , sorry but some of the things that you say is total junk
@@ACSReactions You have 0 data to back your claims on raw milk anyway. What do you mean factual accuracy? nutrition science has 0 cause and effect pieces of literature. It's all junk in the context of making cause and effect claims/recommendations
@jimurrata6785 It is. Escherichia coli was found naturally in your intestines. It is not something out of nature, such as the strains of spirochetes that came out of US bioweapons lab that caused Lyme disease.
Drank raw milk over 30 years, never once had had a problem. Just follow basic cleanliness and farming rules Seems to be someone is ill informed, dishonest, or spreading misinformation here. On the other hand, we bought a gallon of milk at a grocery store while on vacation and it was tainted with some kind of cleaning chemicals. Our family and friends got exceedingly sick. Brought it to the attention of the store and local hospitals and of course nothing became of it.
Ah yes, your single anecdotal experience surely proves the validity of your argument, it far outweighs the other few hundreds of millions of people who drink regular pasteurized milk from the store with no issue on a regular basis. Instead, we should all make sure that we micromanage our raw milk to ensure it remains tolerably safe for no discernable benefit.
anecdotal evidence, also yeah you can probably drink it when you get it and become immune to the bacteria through exposure but that doesn't apply to most of the population lmao
You are using faulty reasoning. Sure, if you have a perfectly healthy cow and you drink the milk very soon after it comes out of the cow then your odds of getting sick are very low. Of course your odds of getting sick are very low. If drinking milk was likely to make people sick frequently, the cultures that drank milk thousands of years ago would have all died off or quit drinking milk. Additionally, many people can drink milk that isn't particularly safe and still not get violently ill. Why? Because a healthy immune system will protect them in most cases. But even healthy seeming people can get sick. If you are otherwise healthy but are run down some or are already fighting off something else (possibly without even knowing it), your immune system has less spare capacity to fight off the new invaders. People who are less healthy or are very young have less capacity to begin with so their odds of getting sick are naturally higher. But anyone can: young, old, ill, or healthy. Pasteurization reduces the number of invaders by a lot. It doesn't eliminate them, but it makes it so that there are far fewer to begin with. What this means is that the immune system needs less spare capacity to fight them off. It also means that it will take longer for the invaders to replicate to levels that would overwhelm most people's immune systems and make them ill. Because they are replicating. While sitting in the fridge. While sitting in your gut. The question is whether or not enough of them exist to invade your body successfully. If you start out with lower numbers, the answer is far more likely to be no. Again, it is often likely to be no because otherwise nobody would've ever drank milk in the first place. But milk isn't the only source of things trying to invade and not everyone has the same number of defenders and so pasteurization is our friend because it, by the numbers from that study, cut the number of invaders down by 600%. If I have to defend a wall, I'd far rather be facing 10 guys than 60 guys, no matter how many others there are defending the wall with me.
That's survivorship bias. You know why all the old buildings we see still standing around 100+ years after construction seem so well-built? Because all the badly built ones already fell down.
That's why I subscribe spontaneous generation. People living back then really knew how the world worked. Sorry I just read your other comments further down. I'm sorry for being snarky but I feel that that's really the only way to deal with this sort of misinformation. I will not be replying if you respond.
@hugoanderkivi When you accuse scientific research of being "ridiculous dumb unscientific", then it's hard to argue with people like you, also the 10k years the infections were far less than nowadays.
source where? they literally quoted and showed a source showing how pasteurised milk is almost exactly the same as raw milk but without the bacteria, what on earth are you looking for lol
Even my great grandma, who was an actual peasant from the Ottoman Empire, used to know that raw milk could make you sick. She didn't even have a formal education of any form. It was ancestral knowledge.
..and on the other side of the pond today, we have these dumbasses with half a braincell promoting to drink this stuff, because it's 'natural' somehow. I understand that you don't trust the milk from the major companies, but at least boil the stuff you bought from wherever before drinking it.
@@ohanneskamerkoseyan3157 It seems like many people have forgotten that smallpox and asbestos are also natural.
People in those times were smarter than you think. Typical hunter gatherer tribes that exist today have higher iq’s than average people. This is due to modern living, everything is so convenient we don’t have the same variety in decision making everyday, rather we specialize at what our job vs a wide range of skills.
I think the biggest factor in this video that will make most of Europe mad is the lack of temperatures in Celsius.
@@meghankrajchi4913 To think this is a science channel *_representing the actual Chemistry Society_* and it doesn't use SI units tells you all you need to know about the minds of Americans
@@jimurrata6785 Fahrenheit absolutely makes sense to use, especially when dealing with temperatures +/- 100F from room temperature, It is much more practical to conceptualize. Just ask Canadians, they'll tell you "both, fahrenheit in the kitchen, celcius for most every thing else".
I was going to write the same but luckily someone already thought of it. Great video nonetheless.
@@kelseycochrane3103 case in point of americans being incapable of understanding how 95% of the rest of the world have no concept of "+/- 100F from room temperature" as if citing canadians somehow makes the rest of us irrelevant. i have no freaking clue what those fahrenheit numbers mean and i'm not gonna google it.
If she was a real scientist she would use Kelvin :D
Here in Sweden raw milk was referred to as "The White death".
And is strictly prohibited to be sold for consumption.
Your country has much more sense than it did in the Viking era. In terms of both pasteurization and not raiding or pillaging anymore!
@@AngelaWildman-ep6qu yeah, we're quite done with the whole take over the world thing!
This made me actually chortle.
Good video! Just a suggestion: would be nice to see temperatures in Celsius degrees next to Fahrenheit, particularly important because we’re talking about science
Thank you
Here, here! 🌡
Yup butyric acid smells like vomit but is also what gives parmesan its delicious funk. I just think of it like salt, or vinegar. A little can make your dish pop, but a lot will just make want to hurl.
Butyric acid gets its name because it was first isolated from rancid butter.
I had a friend who was kinda obsessed with his DIY mozerella... I think his cheese pH meter was his most prized posession... it takes all types to make a world.
This is such a fun video! I never had any intention to consume raw milk, but I clicked on the video out of curiosity. I stayed because the vid was just so interesting, charming and funny. Thanks for sharing!
What you said in 1:21 fits me. The video was good but could you please at least put the Temperatures in Degrees Celsius in the subtitles.
Low Temp/Long Time is my favorite Boston song 😂
I can’t believe I’m living in a government where I’m going to need this video.
Btw if anyone is curious what raw milk tastes like, I tried it once so you don’t have to: it tastes exactly like milk lol
LOL
Been drinking raw milk for over 17 years, including making raw milk cheese
I grew up with fresh raw milk ( grew up in a farm), I still drink it - but only fresh, fresh meaning a few hours since was produced. I am afraid many people don't know anymore how to boil milk / make yogurt / cheese, this is the side effect of comfort of modern world
Very informative and well presented, thank you.
Fahrenheit???
My converter broke but I can give it's equivalent in McChickens per futbol fields
@@jamj8965 How about stealth bombers per moon landing?
Considering the background of the channel, please also give temperature in celcius :)
I didn't expect this to turn cheesy 😋but the recommendations are solid. As are some of the cheese. Well put together too.
Excellent overview. Thank you.
Thank you Dr D! Appreciate the sanity here
I tried raw milk once.
It was the same flavor and texture except you had to shake it.
Turned the rest into yogurt
Nice video, as always
There were so many important points that I missed even though I listened carefully. So I'll have to watch it five or six more times
Could you use Celsius alongside Fahrenheit temp, please? You are a science-centric channel, after all ;)
Some folks really really want to win the Darwin awards Hard!!!
we have drank raw milk for thousands of years lol
@@kipkipper-lg9vl and most people died from it "lol". Your anecdotal evidence doesn't disprove science.
@@xsh4dw something like 90 percent of Europeans are lactose tolerant and have drank raw milk for thousands of years
I need to replay this video in 0.5x
Hey FYI, the first 4:30-ish of this video lost its captions for some reason!
Thanks for letting us know--it's been fixed!
Of all the reports of bird flu thank you for the details that all human interactions were from dairy farm workers
Thank you madam.
You can't just show us a pie chart with the 9% missing and not tell us what it is! For those who are wondering the unlabeled 9% are just cases that did not specify pasteurization status. Which in hindsight does feel kind of fine to omit. Though for someone that had to click somewhat blindly around in the sources to find that out some notation of graphic/info to the sources link in the description would be nice!
So if they allow selling raw milk they must keep track of how many people get sick. So how many get sick from drinking raw milk every year?
Also they must have some requirements of testing the raw milk if they allow raw milk to be sold. (It is not allowed where i live).
According to a report in 2022..112 people in the USA got sick from raw milk.
Why would you ever assume that the US would have sensible legislation like that?
I was excited to be able to share this with my 3rd grade health class, as I get ready to introduce scientists and physicians who revolutionized our medical world. Then you used a simple word that, while it does not "piss me off", makes it so I can't show this video to my class. I would have loved to show this one.. but I will stick to the cartoony video another person chose better words in. Any chance you can edit? Thanks!
Buteric acid- why old tools start smelling funky after a while.
That sticky screwdriver handle that stinks up the whole drawer!
Feta and goat cheese are low acid? Did you maybe mean low pH? They're both obviously known for their tang, so I'd be surprised if the sit higher than other cheeses on the pH scale
@@rfldss89 Taste some sodium hydroxide. 🤔
I guarantee it will be "tangy". 🤣
pH as a concept can only be used when talking about polar solvants like water or ammonia since it refers to how those solvants will undergo acid-base reactions with themselves. Cheeses however don't have much or any water in them (which is part of why they don't spoil) and are almost entirely fats and oils and fats and oil are non-polar solvants that can't undergo acid-base reactions with themselves so they don't have a pH. Instead acids and bases in them will just exist as neutral chemicals without undergoing any acid-base reactions (at least not according to the Lowry-Brøndsted theory, Lewis reactions can kinda still happen) and it's only when you eat the cheese and it gets mixed with the water in your mouth that those acids and bases can undergo acid-base reactions and make you taste them. Though acids and bases can still undergo other reactions inside the cheese but unlike acid-base reactions those reactions aren't reversible and as someone who knows nothing about cheese making I assume this is part of how cheeses age.
talking about science and using imperial system is crazy.
Right. There is no science on raw milk so its funny to me FDA and doctors run to "raw milk will make you sick" excuse to drink true raw milk lol
Pasteurizing raw milk greatly increases the formic acid... venom. I have to heat my raw milk as the farmers are NOT clean. I have no solution at this point. This is real chemistry.
Formic acid isn't anymore toxic than iron is. It's an incredibly weak carboxylic acid that even in its concentrated form only causes mild skin irriation. Furthermore it actually makes food safer since microbes have a harder time living in slightly acidic conditions. It's also found in basically all food, especially in fruits.
Avoiding pasteurized milk because you're afraid of formic acid is like skateboarding on the highway to avoid a carcrash.
all northern Europeans drank milk raw for 5 thousand years, it's not a great idea but your almost certainly going to be fine lol
Tell me you don't know any European history without telling me that you don't know any European history.
I like 6% extra cream top milk.
Pasteurization yes ✔️
Homogenization no 🚫
Alexandre brand 🥛
If you know you know 🙌
Well that's funny. I was raised for years on raw milk.
Your comment is the definition of anecdotal evidence
I also...
@@madchem184 unfortunately for you, milk, commercial milk, and raw milk have NO science behind it. Especially no cause and effect data. So the recommendation to cut raw milk is also opinion based. Also dont lump raw commercially produced milk with raw milk from cows that spend their entire lives on pastures, no chemicals, hormones, injections, organic. The way the amish do it. Now go look at the amish, they are a hundred thousand deep in anecdotal evidences for you. At that point it should turn into a hypothesis. Anyone reading this, feel free to have raw milk. It wont hurt you. Dont listen to people spreading misinformation with 0 science to back their negative claims.
@@BaronessvonEberstein yeah same. been drinking amish raw milk since I was a toddler. Never once got sick.
What's funny is , thousands if not more died due to drinking raw milk. Just cause you're one of those who survived doesn't mean its not harmful. Anedcdotal evidence at it's finest
To possible confuse the issue a bit, what about cheese with blue stilton?
That fungus is added latter.
Thanks
Uh oh, seems you've summoned some raw milk apologists in the comments. At least they're contributing to engagement metrics. Always fascinating how people can so strongly trust their anecdotes over data. Or how they expect matters of public health to only factor in the individual. I found it pretty funny that the raw milk jug had a "gmo free" label on it. I think that says a thing or two about their target demographic.
But overall a solid overview of this topic. Obviously it won't change the mind of those true believers but I think it's still important so that those they attempt to sway can make an informed decision for themselves. Everyone has their own risk tolerance and if people want to roll the dice when the alternative has little to no downsides, that's their prerogative.
Unfortunately you for, there is 0 data on raw milk as it relates to human illness and hard health outcomes. FDA's recommendation and this lady is soly based on opinion and we have 0 randomized controlled trials or experimental data on raw milk and its effects on human health. On top of that we literally have ZERO data on pasture raised, a2 raw milk (organic) which is how its been since the dawn of time. This recommendation from people like this is called "begs the question fallacy", Even with 0 evidence you try to find a way to demonize a food without sufficient data.
Meanwhile anecdotes and positive experiences keep piling up, all while mainstream pushes back harder and harder instead of taking notice. This is called vested interests. If people ate lots of red meat and raw dairy, their health would improve and mega conglomerates would lose trillions of dollars (literally) going bankrupt. And I can make that claims because everyone seems to think its ok to make claims "blanket statement" without context that raw milk (Without causal data) harms human health. The double standards and hypocrisy is real.
Arguably they shouldn't be allowed to put that sticker on it because raw milk could easily contain a genetically modified bacteria and they can't ensure that it doesn't.
Looking forward to another cheese pH related video to justify the purchase of the Cheese-o-PH-o-Meter :D
7:26 that's english pronunciation, not french
Yeah don't drink raw milk cheese either, you might choke if you try
Modern medicine and science has helped to give us the longest life expectancy in history IF you chose to take advantage of what it has to offer. Why go back to the ideas that gave us only a
Well, it’s quite arguable which exact aspects of our knowledge is responsible for the increase in longevity…
Bro I did not understand anything, Celsius please
How do you feel about indigenous herders who drink raw milk, like the Sami and Mongolians?
someone else commented about how smaller herds can be cleaner, i assume they're no where near as dirty as US dairy cows over there
@@maequackers5397 very true, and even so, it definitely IS still riskier than pasteurization
You think they never got sick?
@@PK1312 No its not. Dont make rediculous claims with 0 scientific data to back it. Real raw milk from pasture raised cows is far less dangerous than commercially pastuerized milk. The Amish never get sick drinking their own raw milk
Firstly they generally drink it fresh within hours of it being milked, so there simply isn't time for microbes to develop, the entire point of Pasteurization is to make milk safe to drink for a longer time period since it is obviously not possible for everyone to drink milk mere hours after it was milked. Secondly they do in fact use other methods of preservation whenever they don't drink it immediatly like turning it into alcohol. Thirdly they do in fact drink Pasteurized milk, do you think that these societies literally haven't changed at all since the Middle Ages or something? Sapmi and Mongolians live in the 21st century like the rest of us and they can in fact go to their local supermarket and buy a carton of milk, they might even be producing milk for a local dairy company themselves.
Skip the tutorial needs to watch this
This was really interesting. The only extra thing I might had is that I remember hearing about drinking raw goat milk to cure kissing disease (Glandular fever). Was common folk knowledge in Israel, I heard Bedouins did that first.
For the benefit of the rest of the world &/or anyone in the 21st century, please subtitle frenheit (I can't even spell it)
❤
Is raw milk safe for consumption if you drink it on the same day it was milked?
No, it's infected with bacteria inside the cow.
So the bacteria and viruses are "fresher"???
@@jimurrata6785imagine thinking bacteria is bad…you have bacteria all over you
@@SPACEDOUT19And a vital part of your biome!
We couldn't survive without them.
But many (like the Boar's Head listeria outbreak) are not good at all.
@@jimurrata6785 Literally 0.001% of people get sick from raw milk, and the people who did probably just got it from a bad source
No one uses Fahrenheit, except for some new-worlders. Please use Celsius? Thank you.
I know this might sound crazy but how about not drinking milk?
Because dairy is delicious
@@CampingforCool41 Yes yes tons of unhealthy things are delicious, but we as a society need to make better choices, especially in America
@@akiotatsuki2621 Milk isn't unhealthy though, in general dairy products are pretty healthy so long as you don't eat a ton.
Can people taste any difference?
I have only had Raw milk strate from a cow. And that is both warm and very high in fat. So that tastes very different. 😂
Well no since raw milk generally gets all the same treatment as regular milk except for pasteurization and it's those steps that actually affect the taste. Pasteurization simply isn't hot enough to cause any chemical reactions to happen that would affect the taste.
I am drinking some raw milk right now. Delicious.
It is delicious! I buy A2 raw milk from a local farm. All the jerseys cows are tested and certified. against against
Good luck on the Darwin award nomination.
You can thank Al Capone for promoting pasteurized milk.
Al Capone actually spent a lot of effort on PR, like he also ran a soup kitchen.
In the past week I have consumed 4 litres of raw milk from a closed herd of pedigree Holstein cows near me, and as of now it is my milk of choice. I am big enough and old enough to realise that should I be unlucky it is nobody's fault but mine, in the UK the milk is sold with a health warning displayed on the container. Chilled it tastes very slightly different but not much different to processed milk.
Propaganda
correct
Sharing the same views of those flat earthers , what i am not educated in and what i don't understand is always propaganda
@xsh4dw sure I'm not an expert, but I know that there's no need to pasteurize milk that comes from a healthy animal, it greatly reduces it's nutrient profile. You cannot get sick from raw milk if it's from a healthy animal, and it's very rare to get sick from it. Why would we need to alter the natural state of milk? Growing up we drink breastmilk raw, why would we pasteurize milk then? Nature knows what it's doing.
Lmao
My parents, like most people living in the country side post WWII, were drinking raw milk everyday in their youth. But "out of the cow", so to speak, when it’s still warm. I believe it’s still sold in France, but less and less. This is strickly controlled. For the cheese, 3/4 of the volume of cheese sold are from raw milk here. It’s not recommended for children under 5. You must love blue cheese, I imagine :) You also need to be exposed to bacteria, and you need them too to digest what you eat. Too much pasteurization is also a risk in the longer-term.
Yeah you need to be exposed to bacteria , but not harmful things like salmonella and brucella.. ect
Way too much of a risk in my opinion
Pasteurization doesn't in any way prevent your gut microbiome from developing and literally has no effect on it. If unpasteurizes dairy was really the only way for your gut microbiome to develop then most of Asia would be dead.
In the state of Texas in state licensed raw milk dairies that the milk and cows are test on a regular basis. Stored at 36f the raw milk lasts longer than the pasteurized milk from the store. We used to have milk from the supermarket go bad in less than a week probably because of bad handling from the store. Sorry we’ll keep drinking milk that we purchase directly from the state licensed raw milk dairy.
And those inspections do jack shit because the dangerous microbes don't come from the cows they come from the general environment. Also it's not a good thing that the milk visually takes longer to spoil, the infectious diseases in the milk can easily multiply without visibly changing the milk and really milk shouldn't last for more than a week unless it is dry.
But hey it's your funeral.
Stop it with... what? Could you repeat that? :P
ok, so raw milk is about 6 times more dangerous on the bacteria side of things. that does not seem too unreasonable.
False. No causal data shows that.
@@RandomHuTaoSimp Is your assertion that her data is wrong, or that my statement cant be extrapolated from the data she provided?
@reformedsoteriology my assertion is that her "data" doesn't have the statistical power to inform on causation, thus rendering a causal claim weak with 0 credibility. Also if you apply this data to all forms of raw milk then absolutely you are extrapolating from datasets and applying to all dietary preferences of dairy, for example: pasture raised, organic raw a2 protein dairy. This is called misinformation, especially on compounds currently not put under any testing, trials, cohorts, rtcs, or experimentation (which won't get past ethics committee). Most of the datasets are aggrandized by mainstream "professionals" where the publics health doesnt reflect their professionalism. Any one with 2 brain cells can put two and two together
@@RandomHuTaoSimp ah, the bacteria count (7:05) really only shows a difference in the amount of bacteria, but that a difference in the bacteria does not necessarily correlate with to real world dangers. One can only say something like "If you drink un-pasteurized milk you may be consuming 6 times the bacteria that you would if it were pasteurized according to that data".
@reformedsoteriology right i get. Right now through mechanistic speculation in bio chemistry we can see that certain strains of bacteria such as lactobacillus ruiteri play a huge role in the control of harmful bacteria and pathogens. But are vulnerable to other good bacteria, which is why I believe we need better sscience and farming practices to get grass fed/finished, organic a2 protein raw milk back out there for people as this type of milk (that barely has data) would absolutely not be more harmful than industrial pasteurized milk. The Amish drink this kind of milk all the time at around half a million people and they never have cases of pathogens harming them. But if it comes to industrial raw milk, I believe you and some experts that demonize that type of raw milk certainly have a good point. I just know that truly good raw dairy that is from lush green pastures, raised the right way would be super beneficial to human health. There are studies that show raw dairy is protective in developmental phase of young children through childhood. As well as depression of long lists of auto immune diseases thanks to certain strains of good bacteria. L ruiteri being the most potent that lines the small intestines that releases oxytocin which is a super powerful chemical released in the brain that reduces stress dramatically, increases feelings of love and empathy, heals the gut lining and gut, clears up mental health disorders, helps people pack on muscle, bone density and much more. Pasteurized milk is missing all these vital microbes which is why lactose intolerance is so rampant which can harm people. Lactobacillus ruiteri is present in all healthy species from humans to animals but humans about 96 to 97% of all human population is missing lruiteri which is in fermented raw dairy. Its one of the biggest reasons humans of today are so sick, obese and mentally unstable. I only rant like this because mainstream either isn't looking at the bigger picture or it's an agenda to keep people sick. And the bible does say the root of evil is the love of money. Our current world situations truly does reflect this
Friends don't let friends eat pasteurized camembert.
Safety is super important:
1. Dont EVER drink raw milk.
2. Wear a helmet while brushing your teeth.
3. Never take multivitamins without consulting your doctor.
I mean, that's all well and good but people only started becoming lactose intolerant because of pasteurization. All the enzymes necessary to break down the lactose got broken down during the process and now you might not have a few hundred dead people but you most certainly have a few million lactose intolerant people. Which raw milk could help with. Not saying you'd have to drink it every day and of course you'd have to source it from someplace reputable (just like all other regenerative, sustainable, grass-fed/finished animal products) but to just go based on one specific thing is kind of upsetting but I understand considering this is much larger than just chemistry and this is a chemistry channel.
This is a common claim but not backed by science: www.ncbi.nlm.nih.gov/pmc/articles/PMC3948760/
This isn't true? The body creates the enzyme which breaks down lactose. People with lactose intolerance do not produce it or at least not enough of it. It's actually a mutation to be lactose tolerant as the vast majority of mammals lose the ability to break it down as an adult. You do need to keep ingesting lactose for your body to keep making the protein to break it down (this is why going vegan can cause intolerance for some people), but sometimes, your body just doesn't do it anymore anyway. Such as mine lol
That's not how any of this works.
is this science channel or? for future video can you also add in non-freedom units for 99%+ of the countries on this little planet that cannot read freedom unit.
i wont argue with you because most of the time its true however there are ways of getting raw milk that is perfectly save to drink one of the main reasons most milk needs to be pasteurized is because the cows live in very dirty environments and are fed large amounts of grain this among other reasons greatly increases the chance that the milk is dangerous the other main cause is that it is cheaper on the industrial scale to just kills all the bacteria then it is to solve the underling problems
No, there is no way of getting raw milk that is "perfectly safe" to drink. You can decrease the odds you will get sick, but they are always there and they are always, always going to be higher than with pasteurized milk. That's just a fact. You can maybe argue that with the right methods you personally feel the risk is minimized to the point where you can accept it, but that is all.
The udder is just too close to the back end of the cow for it to be bacteria free
@@ginan7712 OR, it could be something like a virus (H5N1) that's endemic to the cow, and she passes it right through.
That's nothing that washing the teats or equipment is going to solve.
@@Tinil0 pasteurized milk is not perfectly safe ether and i don't sell it for a reason i trust my own efforts to remove any problems much more then i trust most company's. it is fine that you don't want to but i know the risks and i know ways to reduce the risk to a level similar to or lower then pasteurized milk. also one point i do want to make is that not only dose it taste much better but it dose allow some not all but some people how cant drink store bought milk drink milk, whether this is because of pasteurization or some other factor i don't know
@@Tinil0 False. The chances are NOT higher with raw milk, organic, pasture raised cows that are able to live in their natural environment and not in mega factories. You have literally 0 causal data to back that claim. Dont spread misinformation. the bacteria and enzymes in raw milk also control bad bacteria. Your chances of extracting death and poor health is far higher on commercial pasteurized milk. Begs the question fallacy for mainstream.
Cheese isn't "raw" milk. The milk is COOKED in the cheese-making process.
Not always. For camembert, the milk is heated to 37°C (human body temperature), and then exposed to a mix of lactic bacteria and rennet (a complex set of enzymes involved in the digestion of milk in ruminant mammals).
I would hardly call that cooked. Using raw milk for camembert makes a noticeable difference in taste.
@@jeanf6295 Mind you the process used in Camembert produces an almost identical result to Pasteurization and might as well be called “chemical Pasteurization” since both processes causes proteins in bacteria to break down and thus kills the bacteria. In Pasteurization this is just accomplished with heat while in Camembert the lactic bacteria produce lactic acid and thus lower the pH of the solution. In fact a very similar method is used in some types of cooking, you just use citric acid instead.
Please preface your comments THIS IS AIMED AT URBAN AMERICANS. "It's a bad idea" depends very much on where you are. It depends on the distribution network, the health of the herd and how long it's to be kept. I dont advocate people seek it out for some magical properties. Pasteurisation also changes the protein/calcium complex because, to coagulate it to make cheese, you have to add calcium chloride.
It does not as locale specific as you think. Milk consumption was avoided historically because of the risks, which is one reason cheeses, butter and yogurt were developed. Another was food preservation.
@belg4mit yes, historically. And there are places in the world today (eg parts of Europe) where limited (usually time/distance) distribution of raw milk does NOT cause significant health risks, partly because of our ability to test cattle and milk for pathogens, which was not possible in times gone bye.
Internet trends vs common sense
I reject your reality and substitute my own.
Yeah, have Oatmilk; all problems solved !
@@dutchyjhome Haha, funny.
The biggest problem there is that oat juice isn't milk.
@@kyokoyumi Well I would consider that to be a plus, since cow milk obviously should not be drank by humans in the first place since the mother cow produces her milk for her calf to be drank. It actually is weird, when you look at this from a distance, that humans drink cow calf milk to begin with, when you think about it... And yes oat drink is no milk, maybe even for the better.
@dutchyjhome Oat juice is unhealthy and laden with plant toxins, such as phytate and oxalate, and is almost always made with industrial seed oils, which have gone through complete lipid peroxidation, making them incredibly toxic to the body. So yes, drinking milk is much better than drinking any so-called "plant milk". There's no such thing.
I agree we shouldn't be consuming milk, but it's miles better than the plant-based crap. If anything, we should be carnivorous like our ancestors; their food was almost entirely meat as the evidence shows.
@@dutchyjhome And what did the oat plant specifically produce its seeds so that humans could squeeze them to produce a milk alternative?
Sorry , we grew up on a dairy farm and lived on raw milk ,butter and cheese made from raw milk , sorry but some of the things that you say is total junk
We take factual accuracy very seriously, so please let us know if you've found any errors!
@@ACSReactions You have 0 data to back your claims on raw milk anyway. What do you mean factual accuracy? nutrition science has 0 cause and effect pieces of literature. It's all junk in the context of making cause and effect claims/recommendations
We do not have enough study about bacteria culture interacting with large organisms.
"We"
@@ChaohsiangChen Certainly do!
Let's take the current listeria and e-coli outbreaks on store shelves across the United States for example...
@@jimurrata6785
How about let's talk about the bacteria and yeast in your intestines and how those help you break down food in a cooperative manner?
@@ChaohsiangChen Right.... 🙄
But THIS is not that.
Not at all!
@jimurrata6785
It is. Escherichia coli was found naturally in your intestines. It is not something out of nature, such as the strains of spirochetes that came out of US bioweapons lab that caused Lyme disease.
Drank raw milk over 30 years, never once had had a problem.
Just follow basic cleanliness and farming rules
Seems to be someone is ill informed, dishonest, or spreading misinformation here.
On the other hand, we bought a gallon of milk at a grocery store while on vacation and it was tainted with some kind of cleaning chemicals. Our family and friends got exceedingly sick. Brought it to the attention of the store and local hospitals and of course nothing became of it.
Nice anecdote. I'm still gonna stick with the conclusions of controlled experiments, though.
Ah yes, your single anecdotal experience surely proves the validity of your argument, it far outweighs the other few hundreds of millions of people who drink regular pasteurized milk from the store with no issue on a regular basis.
Instead, we should all make sure that we micromanage our raw milk to ensure it remains tolerably safe for no discernable benefit.
anecdotal evidence, also yeah you can probably drink it when you get it and become immune to the bacteria through exposure but that doesn't apply to most of the population lmao
You are using faulty reasoning. Sure, if you have a perfectly healthy cow and you drink the milk very soon after it comes out of the cow then your odds of getting sick are very low. Of course your odds of getting sick are very low. If drinking milk was likely to make people sick frequently, the cultures that drank milk thousands of years ago would have all died off or quit drinking milk.
Additionally, many people can drink milk that isn't particularly safe and still not get violently ill. Why? Because a healthy immune system will protect them in most cases. But even healthy seeming people can get sick. If you are otherwise healthy but are run down some or are already fighting off something else (possibly without even knowing it), your immune system has less spare capacity to fight off the new invaders. People who are less healthy or are very young have less capacity to begin with so their odds of getting sick are naturally higher. But anyone can: young, old, ill, or healthy.
Pasteurization reduces the number of invaders by a lot. It doesn't eliminate them, but it makes it so that there are far fewer to begin with. What this means is that the immune system needs less spare capacity to fight them off. It also means that it will take longer for the invaders to replicate to levels that would overwhelm most people's immune systems and make them ill. Because they are replicating. While sitting in the fridge. While sitting in your gut. The question is whether or not enough of them exist to invade your body successfully. If you start out with lower numbers, the answer is far more likely to be no. Again, it is often likely to be no because otherwise nobody would've ever drank milk in the first place. But milk isn't the only source of things trying to invade and not everyone has the same number of defenders and so pasteurization is our friend because it, by the numbers from that study, cut the number of invaders down by 600%. If I have to defend a wall, I'd far rather be facing 10 guys than 60 guys, no matter how many others there are defending the wall with me.
That's survivorship bias. You know why all the old buildings we see still standing around 100+ years after construction seem so well-built? Because all the badly built ones already fell down.
Raw milk is fine actually
it is like eating stuff that fell on the floor.. most of the time it is fine.. but take that risk for no benefit?
Leaded Gasoline has never hurt anyone!
This is a ridiculous and dumb take and unscientific at that. Try again. Raw milk has been used for over 10 000 years, if not longer.
That's why I subscribe spontaneous generation. People living back then really knew how the world worked. Sorry I just read your other comments further down. I'm sorry for being snarky but I feel that that's really the only way to deal with this sort of misinformation. I will not be replying if you respond.
I feel sorry for you and your surroundings
@@Aa.11aaa Alrighty then. I'm helping people around me improve their health, but maybe you don't like that.
@hugoanderkivi
When you accuse scientific research of being "ridiculous dumb unscientific", then it's hard to argue with people like you, also the 10k years the infections were far less than nowadays.
Have you never taken a history class?
There are a lot of benefits to raw milk.
False
@@A.Filthy.Casual True
Provide a peer reviewed source
source where? they literally quoted and showed a source showing how pasteurised milk is almost exactly the same as raw milk but without the bacteria, what on earth are you looking for lol
@@macslash5833 I think he means OP, mate