In the world of food, an awareness of the body of knowledge that exists in regard to the relative safety of different diets is an imperative tool in the hygiene and safety strategy of the food consumer in the contemporary landscape of the modern United States. One particularly urgent point in regard to common food facts has been raised that concerns the issue of unpasteurized milk, which has been pointed by observers of the area of food to be a cause for safety concerns on the part of food consumers. These food facts findings have been seen acting in opposition to the support that exists in some quarters of the world for alternative food interpretations that hold that food facts show raw, unpasteurized milk to be a potential source of protein and other benefits to the person who consumes it. On the contrary, answer the broadly based opponents of this position, food facts indicate that the consumption of raw milk has been shown to possess a high degree of probability for dangerous consequences for the person who consumes it. Experts on the field of food safety and officials from government agencies tasked with ensuring that the public remains safe in its food usage have both been experiencing high levels of frustration in regard to the continued tendency on the demonstrable part of some consumers to persist in going to raw milk as a source of safe nutrition even when many studies insist that such a practice is unsafe. They feel that contemporary standards for sources of food information are at the moment shown to be insufficient in regards to the too little known food facts that suggest that a high probability of risk may be taken on by the person who goes to unpasteurized milk.
Advocates for the vein in food facts that insists that raw milk can provide a source of healthy and safe protein have opened up numerous websites online to spread their understanding of food facts in regards to this issue. Some of the claims put forward as food facts by such people include assertions that the process of pasteurization is in itself a source of potential endangerment for the food consumer and that the world of food would do better to acknowledge that raw milk itself contains enzymes which have the capacity to destroy potentially harmful chemicals. Anecdotal information has also been cited by advocates for the consumption of raw milk as a source for food facts, against which defenders of the conventional wisdom on the pasteurization of milk as a widely adopted practice in the food and drink field have responded with data on the ways in which hazardous chemicals are formed in milk, even that gathered under ostensibly clean and safe conditions, and with figures on the short-term and long-term health consequences that the consumption of raw milk can incur for people who regularly practice this. They encourage physicians and the farmers selling raw milk to educate themselves with the food facts of its potential dangers.