Goat’s milk is a much healthier alternative, especially when it is raw and organic. Goats produce about 2% of the global milk supply and it is interesting that most of the populations of people who consume goat milks cite a lower incidence of allergies and digestive complaints. Here are some of the major benefits why you need to drink goat’s milk.
1. Easier to digest
While the fat content of cow and goat’s milk is similar, the fat globules in goat’s milk are smaller, making it easier for your body to digest. Once it reaches your stomach, the protein in goat’s milk forms a softer curd than cow’s milk — only about 2 percent of goat’s milk is curd, compared to about 10 percent in cow’s milk — helping your body digest it with less irritation than cow’s milk.
Goat’s milk is also lower in lactose, or milk sugars than cow’s milk. A lot of people aren’t lactose intolerant and they simply have trouble digesting cow’s milk and aren’t actually allergic to lactose — goat’s milk can be a viable option.
2. Fewer allergenic proteins and cause less inflammation
Most people who are intolerant of cow’s milk are actually sensitive to one of the proteins found in it, A1 casein, and lack the ability to digest A1. In addition, cow’s milk is the number one allergy among children and can persist throughout adulthood. That’s because it contains more than 20 different allergens (including A1 casein) that can cause allergic reactions — often confused for seasonal allergy symptoms — which can range from hives and runny noses to abdominal cramping and colic in babies.
So what’s the big deal with A1 casein? This protein is highly inflammatory for some people, and inflammation is at the root of most diseases. A1 casein can contribute to gastrointestinal issues like irritable bowel syndrome, Crohn’s, leaky gut and colitis — and some less obvious problems, like acne, autoimmune diseases and skin issues like eczema.
While there are some cows who don’t produce A1 casein, namely Jersey and Guernsey cows, the majority of bovines in the U.S., Western Europe and Australia are Holstein and Fresian, which are A1 casein producers.
On the contrary, milk that contains mostly or exclusively A2 casein produces none of these inflammatory effects. Goat’s milk contains only A2 casein, making it, protein-wise, the closest milk to human breast milk. In fact, one study suggests that goat’s milk, when used as the first protein after breastfeeding, is less allergenic for babies than cow’s milk.
3. High in calcium and fatty acids but low in cholesterol
While cow’s milk is often touted as one of the main calcium-rich foods, there’s no need to worry about not getting enough of calcium when switching to goat’s milk. It’s actually richer in the mineral, with about 33 percent of the daily recommended value versus 28 percent in cow’s milk.
Goat’s milk also has high levels medium-chain fatty acids — 30–35 percent as opposed to 15–20 percent in cow’s milk. These fatty acids provide an energy boost that isn’t stored as body fat, help lower cholesterol, and can even help treat conditions like coronary diseases and intestinal disorders.
But wait, there’s more! Goat’s milk helps increase “good” cholesterol levels while reducing the bad ones. In fact, it’s got healing properties similar to olive oil and is recommended for keeping high cholesterol in check.
4. Good for skin
The fatty acids and triglycerides found in goat’s milk not only keep your insides running smoothly, but they help you look great on the outside, too. Their moisturizing qualities help keep skin baby soft. Goat’s milk also has high levels of vitamin A, which can improve your complexion, fight acne and improve overall skin health. In fact, it should be considered one of the home remedies for acne. The lactic acid found in goat’s milk helps get rid your body of dead skin cells and brighten skin tone; no more oily face!
Because goat’s milk has a pH level similar to humans, it’s absorbed by the skin with less irritation and helps keep bacteria at bay (goodbye, pimples!).
5. Absorbable nutrients and minerals better than cow’s milk
Moo-ve over, cows. While goat and cow milk might rank similarly for mineral content, goat’s milk might still be the winner.
That’s because early studies have found that nutrients like iron, calcium, magnesium and phosphorous were more easily digested and used by the body in goat’s milk than cow’s milk. Because of the bioavailability of these minerals, goat’s milk also looks promising for treatment of nutritional deficiencies like anemia and bone demineralization. In addition, it can help address all-too-common iron deficiency and magnesium deficiency.
In fact, researchers suggest that goat’s milk should be consumed regularly by individuals with malabsorption issues, anemia, osteoporosis or prolonged treatments with iron supplements.
Regularly intake of goat’s milk enhances the body’s ability to use iron and boosts regeneration of hemoglobin, making it a safe and natural way to treat osteoporosis and combat anaemia. The high levels of zinc and selenium found in goat’s milk also help prevent neurodegenerative diseases. It is also a key essential mineral in keeping the immune system strong and functioning normally.
1 Glass of goat’s milk has the following nutrients:
Saturated Fat: 6.5 grams / 33 percent DV*
Carbohydrates: 11 grams / 4 percent DV
Protein: 10.9 grams / 4 percent DV
Cholesterol: 27 milligrams / 9 percent DV
Sugars: 11 grams
Sodium: 12 milligrams / 5 percent DV
Calcium: 327 milligrams / 33 percent DV
Phosphorous: 271 milligrams / 27 percent DV
Magnesium: 34.2 milligrams / 9 percent DV
Potassium: 498 milligrams / 14 percent DV
Copper: 0.1 milligrams / 6 percent DV
Zinc: 0.7 milligrams / 5 percent DV
Vitamin A: 483 IU / 10 percent DV
Vitamin B2 (Riboflavin): 0.3 milligrams / 20 percent DV
Vitamin C: 3.2 milligrams / 5 percent DV
Vitamin D: 29.3 IU / 7 percent DV
*Recommended Daily Value