Bah Bird Flu. About raw milk safety and why we we're not worried.

written by

posted on

December 13, 2024

*DISCLAIMER: I'm not a doctor or a scientist. I'm a passionate real food consumer that loves research and learning new things. Sources are listed at the very bottom.

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Did you hear the news? Raw Farm USA, a raw milk supplier in California, was shut down last week. Why? Because bird flu (in some capacity) was detected in their milk.

Wow! This is getting serious. Bird flu is not longer just a worry but something that's being enforced.

As you know, we take milk safety very seriously at Miller's Bio Farm.

It's our goal to produce an ultra low risk product for you. And, with the proper farming practices and safety standards, we believe raw milk can be a nourishing and healthy and safe food.

First off, our cows are fed a natural diet of 100% grass and spend a lot of time exercising outside in the fresh air and sunshine. This keeps them naturally happy and healthy. No need for routine drugs or anything like that. Health problems are rare.

Second, we have small herds of max 50 cows per farmer. This allows the farmer to keep a close eye on their cows. They can detect any issues quickly.

Third, we have meticulous practices for milk safety. This includes making the udders and teats free of manure and dirt, cleaning with extra hot water (nearly boiling), using acid sanitizers for equipment, and having a fully stainless steel piped system for bottling milk.

We go above and beyond what's simply "required" as a raw milk producer in PA. Not only do we hold a raw milk permit and go through the required inspections and tests, we also test every batch of milk on site for general bacteria counts. This ensures we are cleaning well and there aren't any big issues.

But...

When it comes to bird flu, we're simply not worried.

I've tried to dig in and find something of real concern. But, I can't. From what I've read, there's simply no scientific basis for the vilification of raw milk as it relates to bird flu.

Here are the three biggest points:

1- There have been zero cases of bird flu linked to raw milk consumption.

Of the 58 total cases of bird flu in humans in the US this year, none have been linked to raw milk consumption. All have been dairy workers who are believed to got it through direct contact with poultry and cattle [1].

So why the worry? Why the hubbub? Why require testing and shut farms down?

It's as if the powers at be are desperately trying to find a connection, to find the first case.

In fact, this past Wednesday, there were dozens of articles that came out saying a child in California tested positive for bird flu and it's linked to raw milk. An hour later, articles came out saying the child in fact tested negative. But, that bad press was already out there and likely won't be edited.

I don't understand how enforcement can be allowed when there's no proof to justify it.

2- Testing for bird flu in milk detects fragments of the dead virus, which doesn't necessarily mean the virus can infect milk drinkers.

This month, the USDA enacted a new federal order that requires raw milk samples to be collected and shared with the USDA for testing. This includes both raw milk intended for pasteurization or intended to be sold as raw milk. If there's a positive test, the USDA can track those animals [2].

But, what are they testing for exactly? Well, the qPCR tests are looking for RNA fragments that belong to the virus. It doesn't mean the virus in the milk is intact or can actually infect anyone.

This leads me to a question --- did any of the RNA fragments match viruses other than bird flu? Well, I don't know. But I assume they could, since bird flu is a strain on influenza, and we all know how many strains of the flu there are!

Then, they do an egg inoculation test. The viral fragments are injected into an egg. If the virus replicates and grows, then the sample is considered to contain "live virus". If it doesn't, then it's considered safe, having only "dead virus" [3].

3- Raw milk is innately antiviral. It inhibits the growth of viruses both in the milk as well as in your body.

There's a pretty awesome study from 1987 that tests the growth of rotavirus and coronavirus in raw vs. pasteurized milk. It's so simple, it would be hard to misread the results.

It found that, when a virus is added to raw milk, there was zero viral growth. Did you get that? Zero viral growth. But, when the same virus is added the pasteurized milk, 30-80% of the live virus was recovered depending on the level of inoculation [4].

This means that the synergistic properties of raw milk do not allow viral growth within the milk. Raw milk kills viruses in it. Pasteurized milk breeds them (of course this would be after pasteurization). Wow!

Moreover, there's a systematic review from 2023 that looks at dozens of studies on the antiviral properties that drinking raw milk gives to the consumer. It found over and over again that there are bioactive compounds in raw milk that, when consumed, stop viral entry, block replication, and inactivate viruses [5].

So, science says that raw milk not only kills viruses within it but, when you drink raw milk, it can also help you fight viruses in your body. Another wow!

It seems to me that most of the bird flu drama might be political...?

Did you know the USDA commissioned Moderna to develop a bovine bird flu vaccine in July [6]? In fact, they started field trials this fall [7]. It seems that a warp speed bird flu vaccine for cows is just about to be released. That timing!

The "powers at be" continue to repeat that "the milk supply is safe" and "pasteurization kills the virus." But, after COVID, I think we might know what repetitive phrases like that mean. Could there be an agenda?

Are you worried about bird flu? What's your take on the situation?

I'd love to hear from you. Comment below -- no account required, start typing for the guest option to appear 😊

PS: The media sure does a good job of instilling fear. We understand that you may not have the same viewpoint as the farm. You might be hesitant about raw milk right now. That's 100% OK. This is why we offer both raw and minimally pasteurized milk. The choice is yours!

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Sources

Does exploding milk kefir mean it's bad? Not necessarily.

We get this question from customers on the regular --> "My kefir exploded. Is that normal? Does that mean it's bad?" The answer? Bubbly volcanic kefir is 100% ok. Kefir is known as the "champagne of dairy" for a reason! In case you haven't tried it, milk kefir is a fermented drink made with milk. It's similar in taste to yogurt (a little stronger in my opinion) but has more probiotics. As I've heard it said, yogurt is good for cleansing the gut. Kefir, on the other hand, adds to the gut. People working to heal or enhance the function of their digestive system often turn to kefir as part of this process. Even though kefir has been around for thousands of years, it seems that there's still some mystery around it. I mean, it's just not as popular as yogurt, particularly in the US. Bubbles in kefir are a natural part of the fermentation process. To make kefir, you need to add culture to milk. Different from yogurt culture, which is strains of probiotic bacteria only, kefir is a symbiotic culture of probiotic bacteria AND yeast. Once the culture is added, you let it ferment at room temp. The culture eats up the milk sugar (AKA lactose), creates bubbles (AKA CO2), and grows more of the culture. When you get bubbly kefir, that's a sure sign that it's fermented. It's also a sure sign that it's probiotic. After all, the more CO2, the more eating and duplicating the bacteria and yeast did. After we make it, kefir will continue to ferment. It will happen more rapidly at room temp and more slowly in the fridge. But, it's still happening. More and more bubbles are created over time. And, if that container is air tight, lots of pressure builds up within the container. If you don't open the kefir and it's super fermented, there is the potential for lots of bubbles upon opening. Here's a short video of a kefir explosion: And, here's a little story about the worst kefir explosion I've heard of. Years ago, we used to sell blueberry kefir. With that added sugary fruit in the end, the culture would really take off. A customer sent us a picture of blueberry kefir on her kitchen ceiling!! It really exploded. I wish I could have been there to help her clean it up! Open slowly or burp kefir to stop it from exploding. Not a fan of your kefir exploding? Thankfully, there's an easy solution. Open slowly. Simply crack the lid a little, and let the gas escape before opening all the way. You could even burp your kefir every day or two in the fridge to prevent it from getting too bubbly. The only way to stop kefir from fermenting and creating more bubbles is to freeze it. However, I don't recommend that. First off, kefir tends to get clumpy when thawed. Second, there's some probiotic loss when freezing. The longer it's frozen, the more probiotic loss. If you need to freeze kefir for later, I don't recommend freezing it for more than 3 months. You know kefir really went bad by the smell and look. When you make kefir with raw milk, it's slowly turning into kefir cheese. So when I say it goes "bad", it's really just knowing when it's too sour or pungent to palate. It's not necessarily a safety issue. Here are two things to look for: Putrid Smell: OK, kefir smells funky, even good kefir. But, especially if you've been drinking kefir for a while, you should be able to tell when it smells putrid. Like, you absolutely aren't able to consume it.Massive Separation: A little separation in kefir is normal. You will see the whey (a yellowish liquid) separate from the thicker white part. But, if it's all separated, and the white creamy part has turned into a mass of clumps, it's probably not the best to consume anymore. *Side note: I think this is why most kefir comes in a container that's NOT clear. When you make kefir with pasteurized milk, it's a different story. Since there isn't a natural community of microorganisms that are regulating themselves, it has the potential to go bad in a dangerous way. In addition to the signs listed above, here's one more thing to look for: Visible Mold: Especially green, orange, red, or black mold, which is a clear indication that the kefir is bad and should be tossed. All in all, this is really about trusting your gut and being connected to your food. How bubbly has your kefir been? Have you ever had it explode? Do you drink kefir for its yumminess or probiotic benefits? I'd love to hear from you. Comment below to share your thoughts with our community (no account required). Or, contact us to keep it private 😊

Bah Bird Flu. About raw milk safety and why we we're not worried.

As you know, we take milk safety very seriously at Miller's Bio Farm.

When it comes to bird flu, we're simply not worried.

1- There have been zero cases of bird flu linked to raw milk consumption.

2- Testing for bird flu in milk detects fragments of the dead virus, which doesn't necessarily mean the virus can infect milk drinkers.

3- Raw milk is innately antiviral. It inhibits the growth of viruses both in the milk as well as in your body.

It seems to me that most of the bird flu drama might be political...?

Are you worried about bird flu? What's your take on the situation?

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Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566