Why goat milk?
 

1. Goat milk is less allergenic.

In the United States, the most common food allergy for children under three is cow’s milk. Mild side effects include vomiting, diarrhea, and skin rashes. Reactions can be much worse. The reaction is blamed on a protein known as Alpha s1 Casein found in high levels in cow’s milk. The levels of Alpha s1 Casein in goat’s milk are about 89% less, providing a far less allergenic food.  A recent study of infants allergic to cow’s milk found that nearly 93% could drink goat’s milk with virtually no side effects. This also works for adults.

 

2. Goat’s milk is naturally homogenized.

If you were to place a glass of fresh cow’s milk and fresh goat’s milk in the refrigerator overnight, the next morning the goat’s milk would look exactly the same. The cow’s milk would have separated into cream on the top and skim milk on the bottom. This natural separation is caused by a compound called agglutinin. Americans like food to be tidy and consistent. To get milk to the consumer in a uniform way, the dairy industry uses homogenization. This method forces the fluid milk through a tiny hole under tremendous pressure. This ruptures the fat globule cell wall. The milk and cream stay suspended and well mixed.

 

But once the cell wall of the fat globule has been broken, it releases a superoxide (free radical) known as Xanthine Oxidase. Free radicals flow through our bloodstream, causing a host of problems in the body. The link to DNA damage is definite; the link to cancer isn’t. At the least, our liver and kidneys have to work overtime to screen out free radicals and eliminate them.

 

In contrast, goat’s milk has smaller fat globules, does not contain agglutinin, and stays naturally homogenized. Goat milk sidesteps any hazards from homogenization and free radicals.

 

3. Goat’s milk is easier to digest.

Goat’s milk has smaller fat globules and higher levels of medium chain fatty acids. Each fat globule and individual fatty acid has a larger surface-to-volume ratio. This results in quicker and easier digestion. Also, when the proteins found in goat milk denature (clump up) in the acid of the stomach, they form a much softer bolus (curd) than cow’s milk. This allows the body to digest the protein smoothly and completely.

 

4. Goat’s milk rarely causes lactose intolerance. 

All milk contains certain levels of lactose which is also known as ‘milk sugar.’ Many people suffer from a deficiency (not an absence) of an enzyme called lactase, which digests lactose. This deficiency causes lactose intolerance. (Cow’s milk allergy, discussed in point 1, is due to a protein allergen. Lactose intolerance is due to a carbohydrate sensitivity, a different thing altogether.)

 

Goat’s milk lactose is only 10% lower than cow’s milk and yet, countless lactose intolerant people thrive on goat’s milk. Although the answer for this is unclear, it has been suggested that since goat’s milk is digested and absorbed in a superior manner, there is no “leftover” lactose that remains undigested, triggering the discomfort of lactose intolerance.

 

5. Goat’s milk matches up to the human body better than cow’s milk.

There are three points to make here. First, the biochemistry. We know that goat’s milk has a greater amount of essential fatty acids (linoleic and arachidonic acid) than cow’s milk, plus significantly greater amounts of vitamin B-6, vitamin A, and niacin. Goat’s milk is also a superior source of potassium. This extensive amount of potassium causes goat’s milk to generate an alkaline reaction within the human body. Cow’s milk lacks potassium and generates acids within the body. We use all the good things that goat’s milk offers abundantly.

 

Second, goat’s milk better matches human growth. A human baby usually starts independent life at around 7-9 pounds. A baby goat (kid) is born around 7-9 pounds. A baby cow (calf) is born at around 100 pounds. Cow’s milk is designed to take a 100-pound calf and turn it into a 1200-pound cow. Goat’s milk and human milk were both designed to transform a 7 to 9-pound baby/kid into an average adult/goat of anywhere between 100-200 pounds. The mix of protein, sugars and fats in each form of milk naturally reflects God’s plan.

 

Finally, the profile of sugars in goat and human milk are similar. In humans, goat’s milk stimulates the natural, beneficial gut bacteria that we picked up in the birth canal and have carried ever since. Goat’s milk works like a natural prebiotic.