If you don’t already understand any of the benefits of goat milk, and why someone would be prompted to switch from dairy milk to goat milk, then you need to keep reading here!
The reason that goat milk is growing as a trend in health food worldwide is multifaceted. With the growth and popularity of goat’s milk you can even order it online now if it is not available close to home!
First, we need to remind ourselves that “all milk is not created equal.” Essentially, we are the only animals on the face of the earth which drink milk after we leave the stage of being a “baby.”
Think about that for a second!
Several key factors play an integral part in how milk (from either cows or goats) matches up with the human body in its various stages, and thus determine how well our body can handle the drinking of milk.
Due to biology and evolution, all humans have been created to be sustained entirely upon mothers’ milk for at least the first six months of life. There is no other food in the world better than mothers’ milk, and it truly shows both in the laboratory and the real world.
But what about after these first few months are over, and one is faced with the rest of life? Why would someone choose goat’s milk products over the far more popular. and accessible cow’s milk?
Here Are 5 Reasons Goat Milk is Better Than Cow Milk:
In the United State the most common food allergy for children under three is cow’s milk. Mild side effects include vomiting, diarrhea, and skin rashes, and severe effects can be as serious as anaphylactic shock! Needless to say, it is a serious condition.
This allergic reaction can be blamed on a protein allergen known as Alpha s1 Casein, which is found in high levels in cow’s milk. The levels of Alpha s1 Casein in goat’s milk are about 89% less than cow’s milk, providing a far less allergenic food.
In fact, a recent study of infants allergic to cow’s milk found that nearly 93% could drink goat’s milk with virtually no side effects!
Goat’s Milk is Naturally Homogenized
If you were to place both a glass of fresh cow’s milk, as well as fresh goat’s milk in the refrigerator overnight; the next morning you would find that while the goat’s milk looks exactly the same, the cow’s milk has separated into two distinct ‘phases’- having a thicker cream on the top, and skim milk on the bottom.
This is a natural separation process that is caused by a compound called agglutinin, and it will always cause the cow’s milk to separate.
As humans, we like everything neat and tidy, and to get the milk to the consumer in a uniform manner; the dairy industry utilizes a process called homogenization.
This method works by forcing the fluid milk through a tiny hole under tremendous pressure which destroys the fat globule cell wall, and allows the milk and cream to stay homogeneous (well mixed).
The problem with such homogenization is that once the cell wall of the fat globule has been broken, it releases a superoxide (free radical) known as Xanthine Oxidase.
Free radicals cause a host of problems in the body, and amazingly enough not the worst of them is the DNA mutations which often lead to cancer!
The benefit of natural homogenization comes clearly into view here. Goat’s milk has smaller fat globules, and does not contain agglutinin which allows it to stay naturally homogenized and eliminates the dangers associated with homogenization.
Goat’s Milk is Easier to Digest.
Goat’s milk has smaller fat globules, as well as higher levels of medium chain fatty acids.
Meaning, during digestion, each fat globule and individual fatty acid will have a larger surface-to-volume ratio resulting in a uicker 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. Seems beneficial, right
Goat’s Milk Rarely Causes Lactose Intolerance.
All milk contains certain levels of lactose (which is also 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.
Almost every human on earth is lactose intolerant to a certain extent, some people just are for more or less intolerant than others. Our bodies do not process lactose naturally, creating this intolerance widespread throughout humanity
(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 is far easier to digest for those suffering from lactose intolerance.
Interestingly enough,goat’s milk isn’t much lower than cow’s milk in overall lactose (containing about 10% less than cow’s milk) and yet, countless lactose intolerant patients are able to thrive on goat’s milk.
Although the answer for this is unclear, it has been hypothesized that since goat’s milk is digested and absorbed in a superior manner; there is no “leftover” lactose that remains undigested and able to cause the painful and uncomfortable effects of lactose intolerance.
Goat’s Milk Matches Up to the Human Body Better Than Cow’s Milk.
Overall, this here is the most important concept in the debate of goat’s milk versus cow’s milk (although there really isn’t much of a debate).
This matter is both an issue of biochemistry, as well as thermodynamics. Regarding the biochemistry of the issue; we know that 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.
Goat’s milk is also a far superior source of the vitally important nutrient potassium, and this extensive amount of potassium causes goat’s milk to react in an alkaline way within the body.
Contrarily, cow’s milk is lacking in potassium, and ends up reacting in an overall acidic way within the body.
Furthermore, thermodynamically speaking, goat’s milk is better for human consumption.
A baby usually starts life at around 7-9 pounds, and a baby goat usually starts life at around 7-9 pounds.
A baby cow on the other hand usually starts life at around 100 pounds. In simple terms, these two animals have very significant and different nutritional needs for both maintenance and growth requirements.
Cow’s milk is designed to take a 100 pound calf, and transform it into a 1200 pound cow. Goat’s milk and human milk were both designed and created for transforming a 7-9 pound baby into an average adult/goat of anywhere between 100-200 pounds.
Much more similar process, right?
Along with the fact that the biologic functions are much more similar, this comparison is as well!
Concluding Thoughts – Reasons Goat Milk is Better than Cow Milk!
Goat’s milk has a remarkable amount of attributes that make it far superior to cow’s milk, in almost every single way possible.
Goat’s milk is less allergenic, naturally homogenized, easier to digest, lactose intolerant friendly, and biochemically/thermodynamically superior to cow’s milk.
Personally, I noticed a huge improvement with my seasonal allergies and my asthma when I finally switched away from cow’s milk to goat’s milk! Sadly, in America, goat’s milk is rather expensive.
If you look hard enough though, you can absolutely find it at a cost effective price!
Goat’s milk has all the tools to replace your cow’s milk in a wonderful fashion, and it is worth giving a try!