To heat or not to heat? It's a question that raw milk enthusiasts are encouraging regulators to rethink.
The pasteurization process began in the 19th century to prevent food borne illnesses such as listeriosis, typhoid fever and tuberculosis. By heating the milk to 161.6 degrees for 15 seconds, the process kills harmful bacteria.
Fast forward a couple of centuries, and proponents of raw milk now argue the bacteria-killing process created by Louis Pasteur is actually destroying the vital nutrients a body needs.
"People mainly drink raw milk because they like the taste … and they do believe in the health benefits," said Farm-to-Consumer Legal Defense Fund President Pete Kennedy. In an interview with CNBC's "On the Money," Kennedy says there's a scientific basis for the raw milk movement.
"There have been studies in Europe indicating that raw milk can be protective against allergies and asthma," he added, echoing other believers who cite links between raw milk and falling allergy rates.