The Raw Story on Unprocessed Garlic Dairy
You’ve probably heard rumors that raw dairy products, like milk or butter, have more nutrients or harmless for the lactose intolerant. Raw milk creates butter that is richer and more delicious but it isn’t always safe for humans to eat 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 created 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 milk is heated, bacteria like e. coli, campylobacter and listeria die. This produces wholesome, fresh butter with all its nutrients 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?
While raw milk and butter isn’t always damaging, pasteurized foodstuffs, like organic garlic butter, are certainly less risky to eat. Though unusual, unpasteurized milk, cheese or butter may carry diseases that cause 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 value. Supporters of raw milk and butter say that pasteurization kills nutrients and vitamins. However, this 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 products, like pasteurized garlic butter, offer more health benefits than raw butter for these reasons.
Is Raw Butter Really Poor for Our Health?
Although studies have evidence that raw milk, butter or other dairy have no more nutritional value 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 though it’s popular in other 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 Garlic Butter for Everyone
Though the debate still rages on, it’s undeniable that milk, butter and dairy have health benefits for everyone. Garlic butter, in particular, is a great source of healthy macro fats that create 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 argument you stand on, adding quality, inspected dairy to your diet is beneficial for your health and endurance.