Putting Raw Garlic Butter to Pasteur

You may have heard news that raw dairy products, like milk or butter, are healthier or harmless for people with lactose sensitivity. Raw milk develops butter that is thicker and more appetizing but it isn’t always healthy for mass consumption 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Originally made to combat tuberculosis, pasteurization has been an essential part of the dairy industry, including organic butter and milk products, since 1864 when it was invented. When dairy is heated, bacteria like e. coli, campylobacter and listeria die. This creates wholesome, 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 maladies.

Is Raw Garlic Butter Safe to Eat?

While raw milk and butter isn’t always dangerous, pasteurized foodstuffs, like organic garlic butter, are definitely less risky to eat. Though rare, unpasteurized milk, cheese or butter may carry diseases that produce flu-like symptoms, bloody diarrhea, nausea and vomiting in some individuals.

Those who choose to eat or drink raw dairy likely do so for the claimed nutritional value. Supporters of raw milk and butter argue that pasteurization gets rid of nutrients and vitamins. However, this is inaccurate. 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.

Is Raw Butter Really Bad?

Although research has 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. Advocates of unpasteurized butter and milk state that pasteurization removes the nutrients from dairy and even causes 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.

Healthier 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 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 combat symptoms of old age. It doesn’t matter which side of the argument you stand on, adding quality, inspected dairy to your meal plans is beneficial for your health and long life.