I tried raw milk for the first time—and here’s what I found out (from a pharmacist’s perspective):

Raw milk is milk that hasn’t been pasteurized, meaning it retains all of its natural enzymes, beneficial bacteria, and fat-soluble vitamins like A, D, and K2. Some studies suggest it may support better digestion, immune tolerance, and even reduce the risk of allergies in children due to intact probiotic strains and immunoglobulins.

But—there are real risks. (And hear me out on this before you get mad because there’s a solution) Raw milk can carry harmful bacteria like E. coli, Listeria, and Salmonella if it’s not handled with care. That’s why it’s banned in many states and countries. Supporters claim the benefits outweigh the risks when sourced responsibly—but sourcing is everything.

If you're going to try it, look for raw milk from small, certified farms where cows are 100% grass-fed, regularly tested for pathogens, and milk is handled in ultra-clean conditions. Many farms will publish their testing results and follow strict herd health protocols. Transparency is key—if a farm won’t answer your questions, don’t buy from them 🤷‍♀️

Bottom line? It’s not a conspiracy—it’s a sourcing issue. Know your farm, understand the benefits, and choose what’s best for your body.

PS it tasted great 👍