The Unprocessed Facts on Raw and Organic Garlic Butter

You may have heard suggestions that raw dairy products, like milk or butter, have more nutrients or safe for people with lactose intolerance. Raw milk develops butter that is richer and more appetizing 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 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 wholesome, organic 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 maladies.

Is it Unsafe to Eat Raw Garlic Butter?

While raw milk and butter isn’t always dangerous, pasteurized foodstuffs, like organic garlic butter, are certainly 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 people.

If you’re willing to consume raw dairy, it’s probably for the supposed dietary significance. Proponents of raw milk and butter say that pasteurization eliminates nutrients and vitamins. However, this is untrue. 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 foods, like pasteurized garlic butter, offer more health benefits than raw butter for these reasons.

Is Raw Butter Really Bad?

Although studies have 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 state that pasteurization strips dairy of nutrients and even leads to lactose and casein allergies. And though it’s popular in different countries, the cow’s milk to butter procedure is different 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

While the discussion still rages on, it’s undeniable that milk, butter and dairy have health benefits for everyone. Garlic butter, in particular, is an excellent 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 combat symptoms of old age. No matter which side of the fence you stand on, adding superior, inspected dairy to your meal plans is great for your health and long life.