Aug 4, 2011
Data collected from U.S. government websites, along with government-sanctioned reports, show that the risk of contracting foodborne illness by consuming raw milk is actually much smaller than the risk of becoming ill from other foods. The information was reported in the Summer, 2011 issue of Wise Traditions, the quarterly journal of the Weston A. Price Foundation.
About that 3 percent of the U.S. population, or 9.4 million people, consume raw milk. And the number is on the rise — in California, for example, sales of raw milk increased 25 percent in 2010, while sales of pasteurized milk declined 3 percent.
According to the Healthy Home Economist:
“… [P]ublished reports of illness attributed to raw milk from 1999 to 2010 [found that during] the eleven-year period, illnesses attributed to raw milk averaged 42 per year … [Y]ou are about thirty-five thousand times more likely to get sick from other foods than you are from raw milk”.