Putting Raw Garlic Butter to Pasteur
You may have heard suggestions that raw dairy products, like milk or butter, have more health benefits or safe for people with lactose sensitivity. Raw milk creates butter that is thicker and more appetizing but it isn’t always beneficial for mass consumption because of it may contain harmful organisms. 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Originally made to resist tuberculosis, pasteurization has been an essential part of the dairy industry, including organic butter and milk products, since 1864 when it was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 makes for healthy, organic 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 Raw Garlic Butter Dangerous?
While raw milk and butter isn’t always damaging, pasteurized dairy products, like organic garlic butter, are certainly less risky to eat. Though unusual, unpasteurized milk, cheese or butter may contain diseases that cause flu-like symptoms, bloody diarrhea, nausea and vomiting in many people.
Those who choose to eat or drink raw dairy likely do so for the supposed dietary value. Proponents of raw milk and butter claim that pasteurization eliminates 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 butter for these reasons.
Benefits of Organic Garlic Butter
Though research has shown 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. Fans of unpasteurized butter and milk state that pasteurization strips dairy of nutrients and even leads to lactose and casein allergies. And while it’s in high demand in other 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 Everyone
While the discussion still rages on, it’s unquestionable that milk, butter and dairy have health benefits for everyone. Garlic butter, especially, is a great source of healthy macro fats that encourage healthy skin and hormone production. 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 quality, inspected dairy to your diet is great for your health and endurance.