Learn More about Raw and Organic Garlic Butter

You’ve probably heard rumors that raw dairy products, like milk or butter, are healthier or harmless for the lactose intolerant. Raw milk makes butter that is thicker and more appetizing but it isn’t always healthy for mass consumption because of it may contain harmful bacteria. According to the FDA, “raw milk can be especially dangerous to people with weakened immune systems, older adults, pregnant women and children”.

Originally utilized to combat tuberculosis, pasteurization has been a fundamental part of the dairy industry, including organic butter and milk products, since 1864 when it was invented. When dairy is heated, bacteria like e. coli, campylobacter and listeria die. This produces healthy, organic dairy with all its nutritional value intact. Pasteurized dairy products, like organic garlic butter, have gone through this process and are much less likely to cause maladies.

Is Raw Garlic Butter Safe to Eat?

Raw butter and other dairy products are not always harmful, but pasteurized dairy products, like organic garlic butter, are certainly less risky to eat. Though rare, unpasteurized milk, cheese or butter may carry diseases that produce flu-like symptoms, bloody diarrhea, nausea and vomiting in many individuals.

Those who choose to eat or drink raw dairy likely do so for the alleged dietary significance. Advocates of raw milk and butter argue that pasteurization gets rid of nutrients and vitamins. However, this information is incorrect. The National Center for Biotechnology Information states that, “In some studies, up to a third of all raw milk consumption and the prevalence of pathogens, even when sourced from clinically healthy animals or from milk that appeared to be of good quality.” Organic dairy, like pasteurized garlic butter, offer more health benefits than raw butter for these reasons.

Is Raw Butter Really Bad?

Even though studies have evidence that raw milk, butter or other dairy have no more dietary value than their pasteurized counterparts, people will consume it until the cows come home. Advocates of unpasteurized butter and milk claim that pasteurization removes the nutrients from dairy and even causes lactose and casein allergies. And while it’s popular in different countries, the cow’s milk to butter procedure is different in the United States. This makes it more important to pasteurize and it means organic garlic butter presents a healthier alternative to the raw variety.

Better Butter for All

While the discussion still goes on, it’s undeniable that milk, butter and dairy have nutritional benefits for everyone. Garlic butter, especially, is an excellent source of healthy macro fats that encourage beautiful skin and hormone creation. It is also rich with vitamin D, calcium and high antioxidant levels that combat signs of aging. It doesn’t matter which side of the fence you stand on, adding superior, inspected dairy to your meal plans is beneficial for your health and long life.