Raw milk has gained attention in recent weeks, particularly with Robert F. Kennedy Jr.’s criticism of the FDA’s “aggressive suppression” of it. He has even pushed for its federal legalization, should he be appointed Secretary of Health and Human Services. Meanwhile, raw milk sales surged by 65% earlier this year, with proponents claiming it’s a nutritional powerhouse, packed with probiotics that improve digestion, clear skin, balance hormones, and help muscle recovery.

The Post spoke with two raw milk fans, one of whom drinks four gallons per week, and neither has experienced negative side effects. They insist that, with proper sourcing, raw milk can be safe to consume. Still, experts warn that skipping pasteurization increases the risk of serious health issues, including vomiting, diarrhea, and even death. As for the probiotics? According to experts, they are only present if something “very, very gross” happens during the milking process.

Annemarie Sullivan, a Texas-based farmer and raw milk distributor, is one of the passionate supporters of raw milk. She has been drinking it since she was a teenager and now consumes it daily for the energy boost it provides. Sullivan claims raw milk is far healthier than energy drinks or coffee, giving her sustained energy without the crash caffeine can cause. She and Lisa Clark, a nutritional therapy practitioner in Texas, say they’ve never gotten sick from drinking raw milk. Clark, who started drinking raw milk at age 15, says she thrives on it, especially since it helps with her lactose intolerance.

Sullivan and Clark argue that raw milk’s benefits outweigh the risks, with both women emphasizing the improvements in their health since switching from pasteurized dairy. They believe pasteurization was a solution to a problem of the past, one that no longer exists due to modern farming practices and knowledge of sanitation. They stress that raw milk can be safely consumed if sourced properly from reputable producers.

However, Dr. Uzma Syed, a board-certified infectious disease specialist, warns that raw milk carries serious risks, including exposure to harmful bacteria like salmonella, listeria, and E. coli. She explains that pasteurization has significantly reduced illnesses caused by these pathogens. Additionally, while some may claim that raw milk contains probiotics and other beneficial enzymes, Dr. Syed notes that these are only present if there is contamination, making it unsafe to consume.

Raw milk is illegal to sell across state lines in the U.S. as of 1973, though 30 states allow its sale, while 20 others impose restrictions. RFK Jr., should he become Health Secretary, is expected to advocate for the legalization of raw milk at the federal level.

As for the future of raw milk, while it remains a controversial topic, fans like Sullivan and Clark continue to push for wider access. They acknowledge that safety should always come first, encouraging consumers to ask the right questions about sanitation and production practices when sourcing raw milk. For them, the benefits of raw milk far outweigh the risks, especially when consumers are diligent about sourcing and handling it properly.

Dr. Syed, however, is unequivocal in her stance: there is no situation in which raw milk should be recommended or consumed, as it poses significant health risks. While some consumers believe in the health benefits of raw milk, experts warn that, despite modern advances in farming and knowledge of bacteria, it remains a dangerous product for many.

In the end, whether raw milk should be a part of the mainstream diet remains a contentious issue. Fans like Sullivan and Clark advocate for food freedom and choice, arguing that people should have the right to decide what they put in their bodies. However, health professionals urge caution, pointing out the risks involved with consuming unpasteurized milk.