Learn More about Raw and Organic Garlic Butter

You may have heard rumors that raw dairy products, like milk or butter, are healthier or safe for the lactose intolerant. Raw milk makes butter that is richer and more appetizing but it isn’t always beneficial 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 created to resist tuberculosis, pasteurization has been an essential part of the dairy industry, including organic butter and milk products, since 1864 when it was invented. When milk is heated, bacteria like e. coli, campylobacter and listeria die. This produces healthy, organic butter 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 diseases.

Is it Unsafe to Eat Raw Garlic Butter?

Raw butter and other dairy products are not always damaging, but pasteurized foodstuffs, like organic garlic butter, are definitely less risky to consume. Though unusual, unpasteurized milk, cheese or butter may carry 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 claimed nutritional significance. Proponents of raw milk and butter argue that pasteurization kills 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?

Although research has evidence 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 removes the nutrients from dairy and even leads to lactose and casein allergies. And while it’s popular in different countries, the cow’s milk to butter process 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 Butter for Everyone

Though the debate still goes on, it’s unquestionable that milk, butter and dairy have health benefits for everyone. Garlic butter, in particular, 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. No matter which side of the fence you stand on, adding quality, inspected dairy to your meal plans is good for your health and longevity.