Raw Milk: The Trend That Is Forgetting History 🥛🚨 Lately, my feed has been *flooded* with people hyping up raw milk—calling it “natural,” “nutrient-rich,” and even “healthier” than pasteurized milk. But let’s take a step back, because history and science tell a very different story. Before pasteurization, raw milk was a major cause of infant deaths and deadly outbreaks. In the late 1800s and early 1900s, contaminated milk led to tuberculosis, typhoid, and brucellosis, killing thousands of children every year. Pasteurization—a simple heating process—changed everything, drastically reducing these illnesses and saving countless lives. Yet here we are, in 2024, watching raw milk make a social media comeback like it’s some hidden health hack. But here’s the truth🚨: pasteurization doesn’t destroy essential nutrients. It just removes the risk of you (or your child🧒) getting seriously sick from bacteria like E. coli, Listeria, or Salmonella. And those risks aren’t just historical—they’re happening *right now*. 💡 In recent years, the CDC has reported multiple outbreaks of illness linked to raw milk, including cases of Listeria, Campylobacter, and drug-resistant Brucella. People—especially children, pregnant women, and immunocompromised individuals—are still getting sick today from unpasteurized dairy. 💡 And with the recent H5N1 (avian flu) outbreak detected in U.S. dairy cattle, pasteurization is more important than ever. Scientists are still studying the risks, but we know that heating milk kills viruses, making pasteurized dairy a safer option while we learn more. Look, if raw milk is your thing, that’s your choice. But history, science, and real-world outbreaks all point to the same conclusion: pasteurization is a simple, effective way to keep milk safe while preserving its nutrition. Let’s not forget why we started doing it in the first place. Drop your