2 published verifications about Pasteurization Pasteurization ×
“Pasteurization removes vitamins from milk.”
Pasteurization does cause small, measurable reductions in certain heat-sensitive vitamins — notably B1, B2, C, and folate — but the word "removes" significantly overstates what happens. Peer-reviewed systematic reviews and government assessments consistently describe the overall nutritional impact as minimal, with most vitamins well-retained. Fat-soluble vitamins, minerals, and macronutrients are largely unaffected. Commercial milk is also often fortified with vitamin D, offsetting any processing losses. The claim contains a grain of truth but paints a misleading picture of substantial vitamin loss.
“Consuming raw (unpasteurized) milk poses significant health risks to humans.”
The claim is well-supported. The CDC, AAP, and multiple peer-reviewed studies consistently document that raw milk can harbor dangerous pathogens (Salmonella, E. coli, Listeria, Campylobacter) and has been linked to hundreds of outbreaks, thousands of illnesses, and hundreds of hospitalizations. Unpasteurized dairy causes far more illness per serving than pasteurized dairy. While some observational studies correlate farm-exposure raw milk consumption with lower allergy rates, these findings are non-causal and no authoritative body recommends raw milk consumption based on them.