12 reasons why Goat’s Milk is right for you!
1.Goat milk is easy to digest.
While fresh goat milk and fresh cow milk have comparable flavor and nutrient content, goat milk has a different protein composition & smaller size fat particles which produce a smaller and softer curd in the stomach. Small, soft curds are more rapidly broken down by stomach enzymes which make goat milk more easily digestible (1, 2). It is not uncommon for people who have trouble with cow milk to successfully switch to goat milk**.
2.Goat milk has hypoallergenic value.
Protein is essential for growth, development and repair of the body. However, research indicates that peoples' intolerance of cows' milk is often due to the proteins6; in particular Alpha-S1-casein.7 Although goats’ milk is a source of high quality protein providing nearly 6g per 200ml serving, goats' milk has significantly lower levels of alpha-S1-casein than most cows’ milk,1 which is one of the reasons it may be better tolerated by some people. Research studies suggest 40% or more of patients allergic to cow milk can tolerate goat milk well. (1)
3.Goat milk has high levels of short and medium-chain fatty acids.
In fact, goat milk contains significantly higher levels of short and medium-chain fatty acids than cow milk. It is suggested that these fatty acids are more rapidly digested, provide quick energy for the body and are associated with a variety of other health benefits. (1)
4.Goat milk is naturally homogenized.
Unlike cow milk, goat milk does not separate if left to settle. Goat milk dairy is less processed because homogenization, the process of forcefully breaking up fat globules in milk to achieve emulsification, is not necessary.
5. A good source of key vitamins
One 200ml serving of goats' milk provides 14% of the NRV for vitamin B5 (pantothenic acid), which helps the body produce energy and reduces tiredness and fatigue), 12% of the NRV of biotin (a B vitamin which is important for a healthy nervous system, skin and hair). And, 11% of the NRV for vitamin A (needed for healthy skin and vision). (3)
6. It’s high in calcium and other minerals
Though we may long have reached for the cow’s milk to try and up our calcium intake, goat’s milk wins this one with around 33% of your recommended daily allowance of the mineral.
Cow’s milk meanwhile, only has around 28%. Iron, magnesium and phosphorous are better absorbed in goat’s milk.
Research also suggests that goat’s milk may enhance the body’s ability to absorb important nutrients from other foods. In contrast, cow’s milk is known to interfere with the absorption of key minerals like iron and copper when consumed in the same meal. (6)
7. Other Essential Minerals
One 200ml serving of goats' milk delivers over one quarter (180mg) 8 of the NRV for phosphorus (which helps to build and maintain strong bones and teeth, and to release energy from food), helps meet your daily iodine needs 15 (which is needed to produce thyroid hormones - such as thyroxine, and for keeping your metabolism healthy) and provides 17% of the NRV (340mg) for potassium 8 (vital for your nerves and muscles to function normally, and as well as helping to keep your blood pressure under control). What’s more, goats’ milk is a source of chloride, providing 38% of the NRV per 200ml serving, and important for healthy digestion. (2, 4)
8. Prebiotic
Goats' milk has more oligosaccharides(non-digestible carbohydrates) than cows' milk, with a similar amount and structure to those found in human milk. 5 In terms of digestive health, goat’s milk has another feature that outperforms cow’s milk: the higher presence of “prebiotic” carbohydrates, which help nourish the beneficial bacteria living in our gut ecosystem. These carbohydrates are called oligosaccharides. These may act as prebiotics in the gut and could help to maintain the health of the digestive tract and gut microbiome, by encouraging the growth of beneficial gut bacteria. (5)
9. It boasts healing properties
Goat’s milk has been found to have similar healing properties to olive oil and regular consumption is recommended as a home remedy for anaemia, magnesium deficiency, eczema and acne.
It also boosts the regeneration of haemoglobin, which can be beneficial for those with osteoporosis.
The high levels of zinc and selenium can also help prevent neurodegenerative diseases like Parkinson’s.
10. It’s good for your cholesterol
Goat’s milk is high in medium-chain fatty acids.
This is important because these are not stored as body fat and provide an energy boost.
They are linked to the prevention of heart disease and the treatment of many intestinal conditions while lowering your cholesterol and increasing levels of good cholesterol.
11. It’s good for the skin
The fatty acids in goat’s milk care for your insiders and outside too.
These possess moisturising qualities that keep your skin soft and the high levels of vitamin A improves overall skin health and fights acne.
Goat’s milk also has a similar pH level to humans, meaning that it can be absorbed by the skin with less irritation while keeping bacteria at bay.
There’s also plenty of lactic acid which will get rid of dead skin cells and brighten your complexion.
12.Goat milk is easy on the environment.
Dairy goats need less water per gallon of milk produced than most other livestock raised for dairy. In addition, goats produce nearly 20 times less methane per kilogram of body weight than dairy cows. (7)
References
1 Young W. Park, George F.W. Haenlein: Handbook of Milk of Non-Bovine Mammals. Blackwell Publishing (2006).
2 Attaie R and Richter RL (2000). Size distribution of fat globules in goat milk. J Dairy Sci 83: 940-944
3 McCance and Widdowson’s The Composition of Foods. Seventh Edition. Royal Society of Chemistry. Ministry of Agriculture, Fisheries and Food.
4. EFSA. EU Register on nutrition and health claims. European Commission Food. November 20, 2016. Available at: http://ec.europa.eu/food/safety/labelling_nutrition/claims/register/public/?event=search. Accessed February, 2018
5. Kiskini A and Difilippo E (2013). Oligosaccharides in goat milk: structure, health effects and isolation. Cell Mol Biol 59: 25-30
6. Alférez MJ et al (2001). Digestive utilisation of goat and cow milk fat in malabsorption syndrome. J Dairy Res 68: 451-61
7 Paul J. Grotzen, Ingo Aselmann & Wolfgang Seiler: Methane Production of Domestic Animals, Wild Ruminants, Other Herbivorous Fauna, and Humans. Max-Planck-Institute for Chemistry, Department of Air Chemistry, Germany (1986).
** If you have been clinically diagnosed with either true cow milk allergy or lactose intolerance be sure to consult your medical profession before drinking goat milk.
With contributions and summaries from the following websites.
https://meyenberg.com/benefits-goat-milk
https://www.sthelensfarm.co.uk/health-benefits
