The Benefits of Goat Milk

Goat’s milk offers a wide variety of health benefits with very few of the negative side effects of drinking regular cow milk.

  • Natural Anti-Inflammatory
    Some research suggests that one of the main benefits of goat milk is that it may hold anti-inflammatory capacities. This is another reason why it is easier for people with bowel inflammation to drink goat’s milk, instead of cow’s milk.
  • Natural Acid-Buffering
    Goat’s milk has more buffering capacity than over the counter antacids. (The USDA and Prairie View A&M University in Texas have confirmed that goat’s milk has more acid-buffering capacity than cow’s milk, soy infant formula, and nonprescription antacid drugs.)
  • Metabolic agent
    Studies done at the USDA and Prairie View A&M University, link goat’s milk to an increased ability to metabolize iron and copper, especially amongst individuals with digestion and absorption limitations. Besides drinking goat’s milk, you can also take a digestive enzymes supplement to help with this.
  • Bio-availability
    Another main health benefit of goat milk, is that it is closer to human mother’s milk than cow’s milk is. Because it has a chemical makeup that is much closer to human milk, it is easier to digest and assimilate in the human body.
  • Lower in Fat
    Goat’s milk is a great option for people who want to lose weight. It has less fat, but still maintains the high levels of proteins and essential amino acids found in cow’s milk.
  • High in Fatty Acids
    While cow’s milk has about seventeen percent fatty acids, goat’s milk averages thirty five percent fatty acids, making it more nutritionally wholesome. In fact, up to 50% of people with lactose intolerance to cow’s milk find that they can easily digest goat’s milk, especially if it is raw.
  • Calcium-rich
    Many people worry that they need to drink cow’s milk for calcium intake and the prevention of bone loss. Goat’s milk also offers high amounts of calcium, the amino acid tryptophan, and many less side effects than drinking cow’s milk. Goat’s milk is very high in calcium.
  • Anti-Mucousal
    While drinking cow’s milk is a common reason for allergies and excess mucous, goat’s milk is not. Cow’s milk is high in fat, which may increase mucous build-up. Moreover, the fat globules in goat’s milk are one-ninth the size of those found in cow’s milk, another possible reason why it does not produce irritation in the gut.
  • Ultra-nourishing
    In Naturopathic medicine, goat’s are referred to as bioorganic sodium animals. They are also associated with vigour, flexibility and vitality. Cows are calcium animals known for stability and heaviness. Bioorganic sodium is an important element in keeping joints mobile and limber. Goat milk has traditionally been used in medicinal cultures to nourish and regenerate an over-taxed nervous system. Goat’s milk is also extremely nutrient dense. It has almost 35% of your daily needs for calcium in one cup. Extremely high in riboflavin, just one cup of goat’s milk offers 20.0% of our daily needs. Add high amounts of phosphorous, Vitamin B12, protein and potassium.  In fact, Ghandi restored his own health after extremely long periods of fasting through drinking raw goat’s milk.
  • Less toxic than Cow’s Milk
    Most cow’s milk is pumped full of bovine growth hormones as well as a substance known as bovine somatotropin, a hormone specific for increasing milk production in an unnatural way.  Most goats are rarely treated with these substances. Our goats at Harlan Mountain Farms are never treated with these substances, so it is not only more nutritious for you, but also less toxic.
  • May Boost Immune System
    Goat’s milk has the trace mineral, selenium, a key essential mineral in keeping the immune system strong and functioning correctly.

The Benefits of Unpasteurized Milk

Besides incredible taste, many people claim that raw milk is nearly a super food. Unlike heat-treated milk, it is full of beneficial gut bacteria that are vital for optimum digestion and immunity. Raw milk contains the full spectrum of amino acids and is a complete protein. It is packed with folic acid, B vitamins, vitamin C, omega-3 fatty acids and other nutrients that are mostly or completely destroyed in pasteurization. It offers a perfect balance of minerals such as calcium and magnesium. Raw milk also contains live enzymes necessary for digesting food and enjoying good health. It also contains compounds that combat arthritis, cholesterol, and arterial stiffening.

A study published in The Internet Journal of Asthma, Allergy and Immunology found that raw milk reduced children’s risk of suffering allergy-related conditions by up to 40 per cent.

Statistics show that children growing up on farms are less likely to develop allergies. Children in a study at the University of London were given two glasses of raw milk a week. Their incidence of developing hay fever was cut by 10 per cent and eczema by 38 per cent.

Blood samples were also taken from 4,700 primary-school children in the U.K. The children who lived on farms and drank raw milk had 60 per cent lower levels of immunoglobulin E — an antibody that the body’s immune system pumps out in huge quantities on exposure to an allergen. Levels of histamine, another chemical that is released by cells during an allergic reaction, were halved.

Overall, people have found significant improvements in their health. Many people report clearer skin, better digestion, increased respiratory function, boosted immunity, and fewer allergies.

What Happens When You Pasteurize Milk?

Many claim that pasteurization, where milk is heated to 71 degrees C for short bursts followed by rapid cooling, destroys the nutrition in milk. Pasteurization breaks down lactase, an enzyme that helps digest the milk-sugar lactose, meaning that lactose-intolerant individuals can drink raw milk but not pasteurized milk. This process also renders calcium more difficult for the body to absorb. Homogenization also makes milk more difficult to digest.

Taken from an article by Dr. Edward Group, nutritionist and holistic practitioner. 

Dr. Paavo Airola wrote this in 1971:

“If you cannot get a high-quality milk, raw and unpasteurized, guaranteed to be from organically raised animals and 100% free from chemical additives, drugs, detergents, and insecticide and herbicide residues, then you will be better off to omit milk and milk products from your diet.” 

 

Comparisons of Goat Milk, Breast Milk, Cow Milk and Infant Formula

Component

Action

Goat Milk

Breast Milk

Cow Milk

Infant

Formula

B-12 binding protein Helps to reduce vitamin B12 in the colon; a vitamin which harmful bacteria needs for growth

X

X

Fatty acids Disrupts the membranes of some viruses and destroys them

X

X

X

X

Hormones and Growth factors Helps to stimulate a baby’s digestive tract to mature and seal itself, reducing the risk of infection

X

X

X

â_lymphocytes(white blood cells) Produces antibodies, which target harmful microbes

X

X

Macrophages(white blood cells within tissues) Immune cells, which kill microbes in baby’s gut; produce lysozyme, an enzyme, which digest the cell walls of harmful bacteria and activate other components of the immune system

X

X

Neutrophils(white blood cells) Helps to ingest bad bacteria in baby’s digestive system

X

X

T_lymphocytes(white blood cells) Kills infected cells and/or sends out signals which stimulate other parts of the immune system

X

X

IgA/IgG Secretory Antibodies(antibody isotype) Prevents microbes in the intestine from invading other tissues

X

X

Bifidus factor Promotes growth of Lactobacillus bifidus, a helpful bacterium in the baby’s gut which helps crowd out dangerous germs

X

X

Fibronectin(an adhesive glycoprotein) Increases antimicrobial activity of macrophages and helps to repair damaged tissues

X

X

Gamma-Interferon(involved in regulation of the immune system) Enhances the antimicrobial activity of immune cells

X

X

Lactoferrin(a protein) Binds to iron, making it unavailable for germs

X

X

Lysozyme(an enzyme) Kills germs by disrupting their cell walls

X

X

Mucins & Oligosaccharides Binds to bacteria and viruses which prevents them from attaching to baby’s gut; encourages the growth of friendly bacteria

X

X

X

Modified from Newman, J., Scientific American, December 1995