“For millennia, people across the globe have been drinking raw milk. This type of milk has not undergone the sanitation process of being heated to a high temperature to kill pathogens—otherwise known as pasteurization. In the 1920s, when milk started travelling from farms to cities and we hadn’t figured out the whole refrigeration thing 100% yet, contaminated raw milk made people sick with tuberculosis. The process of pasteurization to avoid disease became widespread soon after that.
Decades later in 1981, the federal government banned all sales of raw milk in Canada under the Food and Drug Regulations Act, and raw milk has been illegal in Canada ever since. Nearly 100 years after the tuberculosis outbreak, our government and health authorities continue to cite tuberculosis as one of the main reasons to avoid raw milk, and it continues to be legal in Europe, Africa, Asia, and parts of the US. Continue reading