The Raw Story on Unprocessed Garlic Dairy

You’ve probably heard rumors that raw dairy products, like milk or butter, are healthier or safe for people with lactose sensitivity. Raw milk makes butter that is thicker and more delicious but it isn’t always healthy for mass consumption because of it may contain harmful bacteria. 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 resist tuberculosis, pasteurization has been an essential part of the dairy industry, including organic butter and milk products, since 1864 when it was implemented. When milk is heated, bacteria like e. coli, campylobacter and listeria die. This produces healthy, 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 diseases.

Is it Unsafe to Eat Raw Garlic Butter?

Raw butter and other dairy products are not always damaging, but pasteurized products, like organic garlic butter, are definitely less risky to eat. Though rare, 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 supposed nutritional significance. Supporters of raw milk and butter argue that pasteurization eliminates 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.

Why Organic Garlic Butter is Healthier

Though studies have shown that raw milk, butter or other dairy have no more nutritional 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 other countries, the cow’s milk to butter process 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 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 nutritious macro fats that create healthy skin and hormone production. It is also rich with vitamin D, calcium and high antioxidant levels that fight signs of old age. No matter which side of the argument you stand on, adding superior, inspected dairy to your diet is good for your health and endurance.