Milk and mortality: raw versus pasteurised milkBMJ 2014; 349 doi: https://doi.org/10.1136/bmj.g6993 (Published 26 November 2014) Cite this as: BMJ 2014;349:g6993
- Jonathan R Kerr, professor of epidemiology1
- 1Department of Public Health, Escuela de Medicina y Ciencias de la Salud, Universidad del Rosario, Bogotá, Colombia
A serious flaw in Michaëlsson and colleagues’ study is that it did not distinguish between raw and pasteurised milk.1 These two entities are completely different in structure, content, nutritional benefits, and disease associations, and referring to both as “milk” underestimates this difference.
Whole raw milk, from grass fed cows, is an enhanced source of nutrients, …