Putting Raw Garlic Butter to Pasteur
You’ve probably heard suggestions that raw dairy products, like milk or butter, are healthier or harmless for people with lactose sensitivity. Raw milk develops butter that is richer and more delicious 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 resist tuberculosis, pasteurization has been a fundamental part of the dairy industry, including organic butter and milk products, since 1864 when it was discovered. When milk is heated, bacteria like e. coli, campylobacter and listeria die. This creates healthy, 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 diseases.
Is it Unsafe to Eat Raw Garlic Butter?
While raw milk and butter isn’t always damaging, pasteurized foodstuffs, like organic garlic butter, are definitely less risky to eat. Though unusual, unpasteurized milk, cheese or butter may contain diseases that produce flu-like symptoms, bloody diarrhea, nausea and vomiting in many individuals.
If you’re willing to consume raw dairy, it’s probably for the supposed dietary significance. Supporters of raw milk and butter claim that pasteurization kills nutrients and vitamins. However, this information is incorrect. 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 foods, like pasteurized garlic butter, offer more health benefits than raw dairy for these reasons.
Why Organic Garlic Butter is Healthier
Even though research has shown that raw milk, butter or other dairy have no more dietary worth 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 leads to lactose and casein allergies. And though it’s in high demand in other countries, the cow’s milk to butter procedure is not the same in the US. 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
Though the debate still goes 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 creation. It also contains vitamin D, calcium and high antioxidant levels that combat signs of old age. It doesn’t matter which side of the argument you stand on, adding excellent, inspected dairy to your meal plans is great for your health and endurance.