Tag: Unpasteurized dairy

While some studies have shown butter has a neutral effect on heart disease risk in moderation, the primary concern with raw butter isn't heart health, but rather foodborne pathogens like E. coli and Salmonella that can cause severe illness. This critical distinction helps clarify the debate over whether raw butter is bad for your heart.

According to the CDC, raw milk products were responsible for 73% of dairy-associated foodborne illness outbreaks between 1993 and 2006. This stark statistic highlights the primary health risk associated with eating raw cheese: contamination with harmful bacteria.

According to the Cleveland Clinic, a low-level neutrophil count can compromise the immune system, making the body vulnerable to germs and infections. To lower the risk of foodborne illness during this time, it is crucial to understand what foods should I avoid when neutropenic.

According to the CDC, unpasteurized, or raw, milk is 150 times more likely to cause foodborne illness outbreaks than pasteurized dairy products. This makes using raw milk for overnight oats a serious health concern that should be avoided in favor of pasteurized alternatives to prevent bacterial infections.

According to the Centers for Disease Control and Prevention (CDC), unpasteurized dairy is 840 times more likely to cause illness than pasteurized dairy. This stark reality is central to the debate over whether you should drink raw goat milk, as proponents argue for nutritional superiority while health authorities warn of severe dangers.

While the FDA warns against the dangers of raw milk, proponents of unpasteurized dairy assert that raw butter retains a wealth of nutrients, enzymes, and beneficial bacteria often lost during pasteurization. This article explores why unpasteurized butter may be considered a nutrient-dense food by some health enthusiasts.

According to the USDA, all commercial sour cream sold in the United States must be made from pasteurized cream, ensuring a high level of food safety. However, this standard does not apply universally to every type or source of this fermented dairy product, leaving many to wonder: is sour cream always pasteurized?

While pasteurized cream dominates supermarket shelves, a growing interest in unprocessed foods has turned the spotlight onto its raw counterpart. Unlike milk treated with high heat, proponents of raw cream claim it retains a more complete nutritional profile, including enzymes and beneficial bacteria that are destroyed during the heating process.

According to the CDC, raw milk can contain dangerous germs that can cause serious illness. This fact stands in stark contrast to the claims of many health advocates who argue that raw milk actually offers superior benefits compared to its pasteurized counterpart.

According to the Centers for Disease Control and Prevention (CDC), between 1998 and 2018, there were 202 outbreaks linked to drinking raw milk, causing over 2,600 illnesses. This statistic highlights the critical food safety issues surrounding the topic of what are unprocessed dairy foods.