Abbey Sharp advises against the consumption of raw milk (even fermented) based on food safety risks, while criticizing the use of the intuitive eating concept to justify potentially dangerous practices.

noli's read

Abbey Sharp’s position aligns with the consensus of public health agencies, such as the EFSA and the FDA, which emphasize that raw milk presents a significant risk of contamination by pathogens such as Salmonella, E. coli, or Campylobacter (institutional sources, food safety reports). While fermentation can reduce certain risks through acidification, it does not guarantee the total elimination of pathogenic bacteria present in raw milk, unlike pasteurization (food microbiology expert opinions). The argument that intuitive eating justifies any choice is a misinterpretation of the original framework, which aims to reconnect with hunger and satiety signals, not to ignore basic food safety principles. Evidence regarding the superior nutritional benefits of raw milk remains debated and is often based on limited observational studies, which, according to many authorities, does not offset the infectious risk. Sharp’s analysis is therefore scientifically cautious and aims to protect the consumer against a marketing trend that misuses established nutritional concepts.

the sources

No named source held this one up — that absence is part of the verdict.