Goat's Milk Benefits
Goats Milk is rich in Vitamin A and Calcium, no artificial growth hormones – no antibiotics – no preservatives or additives - not homogenized - gluten free
For centuries, goat milk has been a staple around the world. In recent years, it has been making its way to more and more American homes. In addition to being healthy, nutritious and delicious, goat milk is easy to digest and offers a real milk alternative for individuals who have milk allergies or are lactose intolerant.
Goat’s milk has smaller fat globules as well as higher levels of medium chain fatty acids. This means during digestion, each fat globule and individual fatty acid will have a larger surface-to-volume ratio resulting in a quicker and easier digestion process. Also, when the proteins found in milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow’s milk. This allows the body to digest the protein more smoothly and completely than when digesting cow’s milk.
All milk contains certain levels of lactose known as ‘milk sugar.’ A relatively large portion of the population suffers from a deficiency (not an absence) of an enzyme known as lactase which is used to, you guessed it, digest lactose. This deficiency results in a condition known as lactose intolerance which is a fairly common ailment. Lactose intolerance and cow’s milk allergy (CMA) are two distinct conditions. CMA is due to a protein allergen, while lactose intolerance is due to a carbohydrate sensitivity.
Goat’s milk contains less lactose than cow’s milk and therefore is easier to digest for those suffering from lactose intolerance. This matter is both an issue of biochemistry as well as thermodynamics. Regarding the biochemistry of the issue, we know goat’s milk has a greater amount of essential fatty acids such as linoleic and arachidonic acid than cow’s milk as well as significantly greater amounts of vitamin B-6, vitamin A, and niacin.