The Raw Story on Unprocessed Garlic Dairy

You’ve probably heard rumors that raw dairy products, like milk or butter, have more health benefits or safe for people with lactose intolerance. Raw milk develops butter that is thicker and more delicious but it isn’t always beneficial for mass consumption because of it may contain harmful pathogens. According to the FDA, “raw milk can be especially dangerous to people with weakened immune systems, older adults, pregnant women and children”.

Originally made to combat tuberculosis, pasteurization has been an essential part of the dairy industry, including organic butter and milk products, since 1864 when it was discovered. When dairy is heated, bacteria like e. coli, campylobacter and listeria die. This produces wholesome, fresh dairy with all its nutrients intact. Pasteurized dairy products, like organic garlic butter, have gone through this process and are much less likely to cause illnesses.

Is it Unsafe to Eat Raw Garlic Butter?

While raw milk and butter isn’t always damaging, pasteurized products, like organic garlic butter, are definitely less risky to consume. Though rare, unpasteurized milk, cheese or butter may carry diseases that produce flu-like symptoms, bloody diarrhea, nausea and vomiting in many people.

If you’re willing to consume raw dairy, it’s probably for the alleged nutritional significance. Proponents of raw milk and butter argue that pasteurization gets rid of nutrients and vitamins. However, this information is untrue. The National Center for Biotechnology Information states that, “minor levels (7%) of denaturation of whey proteins have been reported due to pasteurization, but protein denaturation has no impact on protein nutritional quality.” Organic dairy, like pasteurized garlic butter, offer more health benefits than raw butter for these reasons.

Is Raw Butter Really Harmful?

Though studies have shown that raw milk, butter or other dairy have no more nutritional worth than their pasteurized counterparts, people will consume it until the cows come home. Fans of unpasteurized butter and milk claim that pasteurization strips dairy of nutrients and even leads to lactose and casein allergies. And while it’s in high demand 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 Garlic Butter for All

While the discussion still rages on, it’s certain that milk, butter and dairy have health benefits for everyone. Garlic butter, especially, is an excellent source of nutritious macro fats that promote healthy skin and hormone production. It is also rich with vitamin D, calcium and high antioxidant levels that fight symptoms of aging. It doesn’t matter which side of the fence you stand on, adding quality, inspected dairy to your meal plans is beneficial for your health and long life.