More Raw Facts
Because goat milk is naturally homogenized, it is actually a safer product in some important ways. The mechanical homogenization process required for cow's milk releases the enzyme, xanthine oxidase, which has been shown to invade the blood stream and create scar damage to the heart and arteries. This damage stimulates the body to release cholesterol to lay protective fatty material on scars, causing arteriosclerosis. In naturally homogenized goat milk, this is not a problem because there is little or no absorption of this enzyme.
OSTER, 1983 THE XO FACTOR.
Goat Milk is non-Allergenic
Goat milk does not contain the complex of proteins that are the main stimulants of allergic reactions to cow dairy products. Therefore, it does not stress/depress the immune system. Seven percent (7%) of U.S. children show symptoms of cow-milk allergy such as wheezing, congestion, frequent ear infections, eczema, skin rashes and digestive troubles. In the vast majority of cases, these problems are eliminated when goat milk is substituted for cow's milk.
BISHOP, et al., 1990. JOURNAL OF PEDIATRICS, 116:862-867; PARK, 1994. SMALL RUMINANT RESEARCH, 14:151-159; AND WALKER, 1965. BRITISH GOAT SOCIETY YEARBOOK, 24-26:23-26
Goat Milk does NOT Suppress the Immune System
The American Pediatrics Association recommends no child under the age of 12 months have cow milk. A recently published study from New Zealand confirmed earlier reports that consumption of cow milk by children was correlated to the incidence of insulin dependent diabetes. Data from ten countries where people regularly drank cow milk were Goat Milk Contains Twice the Healthful Medium Chain Fatty Acids In comparison to cow milk, goat milk contains twice the content of medium chain fatty acids, such as capric and caprylic acids. These fatty acids are highly antimicrobial. They are so powerful, that authorities had to devise different tests for the presence of antibiotics in goat milk. The fatty acids killed the bacteria used to test for the presence of antibiotics in cow milk. Capric and caprylic acids are used today in dietary supplements to inhibit the growth of Candida albicans and other yeast species. Medium chain fatty acids are often called "the fats that act like carbohydrates". They are immune and energy enhancing.
ELLIOTT, et al.,1999. DIABETOLOGIA, 42(3): 292-6 AND KARJALAINEN, et al., 1992. NEW ENGLAND JOURNAL OF MEDICINE, 327:302-307
Goat Milk is Easier to Digest than Cow Milk
Goat milk has smaller protein molecules than cow milk, and the fat molecules in goat milk have thinner, more fragile membranes, and are half the size of those in cow milk. This leads to an average curd tension that is literally ½ that of cow milk (36 grams for goat milk and 70 grams for cow milk). Curds from milk form in the digestive tract or during cheese or yogurt making (anywhere that the milk is subjected to acid). Having less curd tension means that the milk is less "tough", and easier to digest. Dr. Bernard Jensen showed that goat milk will digest in a baby's stomach in 20 minutes, whereas pasteurized cow milk takes 8 hours. The difference is in the structure of the milk.
ATTAIE, et al., 2000. JOURNAL OF DAIRY SCIENCE, 83:940-944 AND JENSEN, 1994. GOAT MILK MAGIC: ONE OF LIFE'S GREATEST HEALING FOODS, ESCONDIDO, CALIFORNIA
Goat Milk as a Substitute for Those Who Are Lactose Intolerant
Goat milk and goat milk products can be tolerated by most of those who are lactose intolerant. Because unpasteurized goat milk is digested very rapidly, lactose (the main sugar found in milk), does not remain for long periods of time in the intestines, where it can ferment or cause an osmotic imbalance, followed by digestive upset. Additionally, goat milk contains 7% less lactose than cow milk.
PARK, 1991. JOURNAL OF DAIRY SCIENCE, 74:3326-3333, AND BOWLES AND CHURCH, 1985, FOOD VALUES OF PORTIONS COMMONLY USED
Because goat milk is naturally homogenized, it is actually a safer product in some important ways. The mechanical homogenization process required for cow's milk releases the enzyme, xanthine oxidase, which has been shown to invade the blood stream and create scar damage to the heart and arteries. This damage stimulates the body to release cholesterol to lay protective fatty material on scars, causing arteriosclerosis. In naturally homogenized goat milk, this is not a problem because there is little or no absorption of this enzyme.
OSTER, 1983 THE XO FACTOR.
Goat Milk is non-Allergenic
Goat milk does not contain the complex of proteins that are the main stimulants of allergic reactions to cow dairy products. Therefore, it does not stress/depress the immune system. Seven percent (7%) of U.S. children show symptoms of cow-milk allergy such as wheezing, congestion, frequent ear infections, eczema, skin rashes and digestive troubles. In the vast majority of cases, these problems are eliminated when goat milk is substituted for cow's milk.
BISHOP, et al., 1990. JOURNAL OF PEDIATRICS, 116:862-867; PARK, 1994. SMALL RUMINANT RESEARCH, 14:151-159; AND WALKER, 1965. BRITISH GOAT SOCIETY YEARBOOK, 24-26:23-26
Goat Milk does NOT Suppress the Immune System
The American Pediatrics Association recommends no child under the age of 12 months have cow milk. A recently published study from New Zealand confirmed earlier reports that consumption of cow milk by children was correlated to the incidence of insulin dependent diabetes. Data from ten countries where people regularly drank cow milk were Goat Milk Contains Twice the Healthful Medium Chain Fatty Acids In comparison to cow milk, goat milk contains twice the content of medium chain fatty acids, such as capric and caprylic acids. These fatty acids are highly antimicrobial. They are so powerful, that authorities had to devise different tests for the presence of antibiotics in goat milk. The fatty acids killed the bacteria used to test for the presence of antibiotics in cow milk. Capric and caprylic acids are used today in dietary supplements to inhibit the growth of Candida albicans and other yeast species. Medium chain fatty acids are often called "the fats that act like carbohydrates". They are immune and energy enhancing.
ELLIOTT, et al.,1999. DIABETOLOGIA, 42(3): 292-6 AND KARJALAINEN, et al., 1992. NEW ENGLAND JOURNAL OF MEDICINE, 327:302-307
Goat Milk is Easier to Digest than Cow Milk
Goat milk has smaller protein molecules than cow milk, and the fat molecules in goat milk have thinner, more fragile membranes, and are half the size of those in cow milk. This leads to an average curd tension that is literally ½ that of cow milk (36 grams for goat milk and 70 grams for cow milk). Curds from milk form in the digestive tract or during cheese or yogurt making (anywhere that the milk is subjected to acid). Having less curd tension means that the milk is less "tough", and easier to digest. Dr. Bernard Jensen showed that goat milk will digest in a baby's stomach in 20 minutes, whereas pasteurized cow milk takes 8 hours. The difference is in the structure of the milk.
ATTAIE, et al., 2000. JOURNAL OF DAIRY SCIENCE, 83:940-944 AND JENSEN, 1994. GOAT MILK MAGIC: ONE OF LIFE'S GREATEST HEALING FOODS, ESCONDIDO, CALIFORNIA
Goat Milk as a Substitute for Those Who Are Lactose Intolerant
Goat milk and goat milk products can be tolerated by most of those who are lactose intolerant. Because unpasteurized goat milk is digested very rapidly, lactose (the main sugar found in milk), does not remain for long periods of time in the intestines, where it can ferment or cause an osmotic imbalance, followed by digestive upset. Additionally, goat milk contains 7% less lactose than cow milk.
PARK, 1991. JOURNAL OF DAIRY SCIENCE, 74:3326-3333, AND BOWLES AND CHURCH, 1985, FOOD VALUES OF PORTIONS COMMONLY USED