ChopNov 14, 2024

Fascinating thread on raw milk and pasteurization.

ps - This thread is from Threads (Threads bridges to Mastodon in a limited way) so if you’re reading it on Bluesky across the Mastodon-Bluesky bridge, apologies if it doesn’t work. Bridge bridge bridge. https://www.threads.net/@dr.andrealove/post/DCVU5xRsYQU

Andrea Love, PhD | Immunologist & Microbiologist (@dr.andrealove) on Threads

Hey Emily Oster: you don’t understand infectious disease, biomedical science OR public health. Have many seats. There is no *way* to message about raw milk. There is zero benefit to raw milk. That’s the message. It’s not healthier, more nutritious, or offers any health benefits. It DOES have risks associated with it. Like foodborne illness due to pathogenic microorganisms. Pasteurization is an incredible scientific tool that saves lives. It’s why it’s been a regulation for 100 years. 1/

Threads
Show threadDHSkalka
@chopaganda This is all true. However, when it comes to cheese, the French have long advocated for and safely produced raw milk cheese for generations. The secret is instead of pasteurizing and eliminating all bacteria, using processes to include good bacteria to keep out all of the bad stuff. I was just in France and learned a lot about this. I think there’s some merit to this approach: https://www.npr.org/sections/thesalt/2014/08/12/339858426/unlocking-frances-secrets-to-safer-raw-milk-cheese
Nov 14, 2024 at 12:40pmWeb
Show threadJosh Nov 14, 2024
@DHSkalka @chopaganda I love a good raw milk cheese. I’ve always figured it doesn’t have the same issues as actual raw milk for exactly the reasons you mentioned
Show threadChopNov 14, 2024
@Nolasox @DHSkalka There are definitely culinary purposes for raw milk. Doesn’t mean one should be upping their risk of disease with every bowl of Cheerios or cup of coffee for the potential benefit of probiotic exposure.
Show threadJosh Nov 14, 2024
@chopaganda @DHSkalka Listen, sometimes I like to play Russian roulette with my Wheaties, and this is America, damnit! 🇺🇸