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 intolerance. Raw milk creates butter that is thicker and more delicious but it isn’t always healthy 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 utilized 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 creates healthy, fresh dairy 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 illnesses.

Is it Unsafe to Eat Raw Garlic Butter?

Raw butter and other dairy products are not always damaging, but pasteurized dairy products, like organic garlic butter, are certainly less risky to consume. Though unusual, unpasteurized milk, cheese or butter may carry diseases that cause flu-like symptoms, bloody diarrhea, nausea and vomiting in many individuals.

Those who choose to eat or drink raw dairy likely do so for the alleged dietary value. Advocates of raw milk and butter argue that pasteurization gets rid of nutrients and vitamins. However, this is misleading. 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.

Benefits of Organic Garlic Butter

Although research has evidence 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 state that pasteurization strips dairy of nutrients and even causes lactose and casein allergies. And though it’s popular 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.

Healthier Butter for All

Though the debate still rages on, it’s irrefutable that milk, butter and dairy have nutritional benefits for everyone. Garlic butter, in particular, is an excellent source of nutritious macro fats that encourage healthy skin and hormone creation. It also contains vitamin D, calcium and high antioxidant levels that fight signs of aging. 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 longevity.