(Health Secrets Newsletter) Most milk consumption in the Western world is in the form of pasteurized and homogenized cow’s milk. Although such milk is portrayed as being healthy, it actually can lead to impaired health, including allergies, tooth decay, colic in babies, arthritis, heart disease, and even cancer. A much better choice is raw milk, and though generally more difficult to find, the best raw milk of all is raw goat’s milk. As the Journal of American Medicine puts it, “Goat’s milk is the most complete food known.”
Goat’s milk is the most highly consumed milk in many parts of the world, and it is delicious as well as extremely nutritious. Goat’s milk has vitamins, minerals, trace elements, electrolytes, enzymes, proteins, and fatty acids that are easily assimilated by the body. It is interesting to note that goat’s milk is digested in 20 minutes, although it can take up to 24 hours to digest cow’s milk.
Pasteurization and homogenization are not what nature intended. These processes destroy valuable natural enzymes and nutrients that our bodies utilize to sustain health. They also alter food chemicals and make fats rancid.
Cow’s milk and goat’s milk differ greatly in their nutritional composition. Goat’s milk does not contain the complex protein that stimulates allergic reactions, making it less allergic. It also helps to boost the immune system. Goat’s milk alkalizes the digestive tract and helps to increase the pH level in the blood stream. Goat’s milk does not produce mucus and will not worsen allergic respiratory conditions such as asthma.
Goat’s milk also contains less of the enzyme xanthise oxidase. When it enters the blood stream, this enzyme can cause heart tissue to scar, resulting in the liver supplying more cholesterol in order to protect the heart. Arteriosclerosis can be the result of this mechanism. Additionally, homogenization of milk products has been linked to heart disease.
People who are lactose intolerant may find goat’s milk to be a good alternative source of milk. Goat’s milk contains less lactose than cow’s milk and passes through the digestive system more rapidly. Most lactose intolerant people have no difficulty tolerating goat’s milk.
Additionally, raw goat’s milk fights microbes, primarily due to the healthy medium-chained fatty acids it contains, such as capric and caprylic acids. It is very important to note that raw goat’s milk is rich in selenium, a necessary bodily nutrient known for its immune strengthening and antioxidant properties.
Raw goat’s milk soothes the digestive tract. People with conditions such as bloating, diarrhea, asthma, and irritability may very well be suffering from an allergic reaction to cow’s milk. Raw goat’s milk on the other hand can be comfortably consumed without triggering these allergic responses. Because of its effective acid buffering capacity, goat’s milk has been used to treat conditions such as ulcers.
Children with problems digesting cow’s milk may have a viable alternative in raw goat’s milk. Goat’s milk is a natural food that children can consume comfortably, even if they are sensitive to cow or other forms of milk. In fact, goat’s milk is very similar to human milk. Children who drink goat’s milk tend to remain more satisfied between meals and sleep through the night.
In conclusion, goat’s milk provides excellent health benefits, is delicious and is well tolerated – as opposed to today’s pasteurized and homogenized varieties, which are not only less nutritious and less tolerated, but also can be a precursor to poor health.
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