Why is drinking fresh milk not recommended?

Generally, drinking raw milk is not recommended due to potential issues such as antibiotic and hormone residues, unbalanced nutritional composition, risk of bacterial and pathogen contamination, lactose intolerance, and allergy risks. If discomfort occurs after consuming raw milk, it is advisable to seek medical attention immediately and receive treatment under a doctor's guidance. The specific reasons are analyzed below:

1. Antibiotic and Hormone Residues

In some non-standardized dairy farming practices, large amounts of antibiotics may be used to prevent or treat diseases in cows, which can leave residues in the milk. When people consume raw milk containing antibiotic residues, long-term accumulation may lead to antibiotic resistance in the human body.

2. Unbalanced Nutritional Composition

Compared to formula milk, raw milk contains relatively lower levels of essential minerals such as iron and zinc. For infants, this may lead to nutritional deficiencies like iron-deficiency anemia. During growth and development, infants have high iron requirements, which cannot be met by the low iron content in raw milk. Additionally, the calcium-to-phosphorus ratio in raw milk is not ideal for infant digestion and absorption. Since infants' kidney functions are not yet fully developed, the relatively high phosphorus content in raw milk may increase the burden on their kidneys, impair calcium absorption, and negatively affect normal bone development.

3. Risk of Bacterial and Pathogen Contamination

If raw milk is not handled, transported, or stored under strict hygiene standards, it can easily become contaminated with bacteria, viruses, parasites, and other pathogens, such as *Escherichia coli*, *Staphylococcus aureus*, and *Salmonella*. Once these pathogens enter the human body, they may cause serious illnesses. For example, *Salmonella* infection can lead to fever, abdominal pain, and diarrhea. In individuals with weakened immune systems—such as children, elderly people, and those with chronic diseases—these infections may result in more severe health complications.

4. Lactose Intolerance

Raw milk contains a high amount of lactose. Individuals with lactose intolerance lack sufficient lactase, the enzyme required to break down lactose. After consuming raw milk, undigested lactose passes directly into the large intestine, where it is fermented by gut bacteria, producing large amounts of gas (such as hydrogen and carbon dioxide), leading to bloating. At the same time, this fermentation increases osmotic pressure in the intestines, reducing water absorption and potentially causing diarrhea.

5. Allergy Risk

Milk allergy is an abnormal immune response to certain proteins in milk. The primary allergens in milk are casein and whey protein. In individuals allergic to milk, the immune system mistakenly identifies these proteins as harmful invaders, triggering the production of antibodies against them. This reaction can cause a range of symptoms, including skin-related issues such as itching, red rashes, and hives; gastrointestinal symptoms like vomiting, diarrhea, and abdominal pain; and in severe cases, life-threatening conditions such as difficulty breathing and anaphylactic shock.

It is recommended to heat raw milk at high temperatures to sterilize it before consumption, which helps disinfect the milk and prevent infection.