The benefits of goat’s milk when compared to cow’s milk are numerous. The composition of the fat globules in goat’s milk is finer than in cow’s milk, thereby allowing better digestion. Goat’s milk is composed of more medium chain triglycerides (MCTs), or fatty acids, than cow’s milk. These MCTs are absorbed more easily into the digestive and lymphatic systems. In addition the MCTs have lower cholesterol and provide a special form of energy that is easy to metabolise. Goat’s milk supplies approx.20% more calcium and phosphorus than cow’s milk. One cup of goat’s milk supplies approx.33% of the daily calcium for the adult female and 27% of phosphorus.

Goat’s milk and cheese are used throughout the world. Goat’s milk is often preferred to cow’s milk as it is less allergenic. (Obviously, soy milk or rice milk is the best choice for those with high lactose intolerance and milk allergies.) The protein in goat’s milk and cheese is easier to digest. It contains less beta-lactoglobulins than cow’s milk; these are the most complex milk proteins to digest. The beta-lactoglobulins in goat’s milk are digested more efficiently and less protein residue remains in the digestive system after ingestion, thereby protecting against bacterial problems and mucus development that clogs the respiratory system

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Goat’s milk does not need to be homogenised. The fat globules are smaller than in cow’s milk and they remain evenly suspended in the milk. When considering whether to feed infants with goat’s milk, once breastfeeding has ceased, it is best to obtain advice. Due to the low folate content (0.40mcg) compared to human mother’s milk (5.2mcg) or cow’s milk (4.9mcg), it is best not to give infants only goat’s milk. Add foods such as mashed broccoli (64mcg of folate) and foods with vitamins C and E. Goat’s milk provides complete protein with 3.6g; human milk only supplies 1g, cow’s milk supplies 3.2g. The casein, alpha-s3 casein, in goat’s milk is softer and more flexible than the casein, alpha-s1, in cow’s milk. Goat’s milk contains only small amounts of alpha s1, compared to cow’s milk, making it easier to digest. Goat’s milk is sweet and sometimes salty due to a very good source of organic sodium Over half the milk consumed in the world is from the goat.

Go the goat!

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