Dairy Dilemma: What Kind of Milk Is Good for Ulcerative Colitis

Raw Milk as an Alternative 

Raw milk has garnered attention in recent years as a potential alternative for individuals with ulcerative colitis seeking relief from digestive discomfort. Unlike its pasteurized counterpart, raw milk undergoes no heat treatment to kill bacteria, retaining its natural enzymes, probiotics, and nutrients. This unprocessed nature has sparked interest among ulcerative colitis patients and health enthusiasts alike, encouraging a closer examination of its potential benefits and risks.

The Appeal of Raw Milk

In its unaltered state, Raw milk preserves beneficial enzymes and probiotics, which may support gut health and aid digestion. These natural components help restore balance to the gut microbiome, potentially alleviating symptoms of ulcerative colitis. Additionally, raw milk enthusiasts tout its superior taste and texture, citing a creamier consistency and richer flavor than pasteurized milk.

Some individuals with ulcerative colitis report finding relief from symptoms after incorporating raw milk into their diets. They attest to experiencing reduced bloating, gas, and abdominal discomfort, suggesting that raw milk may be gentler on the digestive system compared to pasteurized milk. Furthermore, the absence of heat treatment preserves vital nutrients and enzymes that could benefit ulcerative colitis patients.

Weighing the Risks

While raw milk advocates emphasize its potential benefits, it’s essential to acknowledge the associated risks, particularly for individuals with compromised digestive systems like ulcerative colitis patients. 

It’s important to remember to get fresh and high-quality raw milk as it poses a higher risk of bacterial contamination, including pathogens such as E. coli, Salmonella, and Listeria. For individuals with weakened immune systems, consuming raw milk may be a significant health risk and may lead to severe illness or complications.

Safety Precautions

Given the potential risks associated with raw milk consumption, individuals with ulcerative colitis must approach it with caution. Before incorporating raw milk into their diets, consider the following tips:

1) Take it slow.

This is crucial, especially if you’re used to consuming pasteurized food. Once you start drinking raw milk, begin with a ¼ cup, then slowly increase daily. Doing so helps your body get used to the new beneficial microorganisms from raw milk.

2) Store it in the fridge.

The right temperature for your raw milk in a fridge is 38-42 F. Maintaining milk at the proper temperature will help keep it fresh longer.

You can also freeze it, as it can last for 3 months without damaging the enzymes or fat-soluble vitamins. While you can still consume milk frozen longer, the longer it’s frozen, the more you lose probiotics. Make sure to freeze the milk as soon as you receive it. 

3) Take note of the “best buy” date. 

It’s natural for milk to go sour over time. This is where the “best buy” date plays a crucial role. These dates point to when the milk will be too sour to consume. 

Fermentation happens even when raw milk is sealed and stored in the fridge. The only way you can stop it is to pasteurize the milk and kill the lactase– the enzyme that breaks down lactose. It doesn’t mean the milk is instantly “bad” once the best-buy date passes. It’s only an indication of when to expect your raw milk to be too sour to drink.

4) Pasteurize within 3 days. 

If you want to pasteurize or boil your milk, make sure to do it within the first 3 days of receiving it.​ The longer you wait, the more it will go sour. 

Steps for pasteurizing: 

• Heat raw milk at 145F inside a stainless steel pot for about 30 minutes.
• Then, remove the milk from the heat and place the steel pot in a large bowl filled with ice water.
• Stir constantly until the temperature drops to 40F. 
• Store your pasteurized milk in the fridge. If you like, you can reheat pasteurized milk to drink warm.

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Where can you find a stable source of raw milk?

For countries where raw milk is banned, pet milk can be a workaround. Most pet stores now sell raw goat’s milk or sheep’s milk. While the taste is sour and incomparable to the velvety texture and flavor of raw cow’s milk, it’s worth a shot if you truly want to heal your microbiome.

If you live in America, this web page can help you find a good source of raw milk: https://www.realmilk.com/raw-milk-finder/