About Raw Goat Milk

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Farm fresh goat milk

About Raw Goat Milk

 

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The enzymes in raw goat milk help in the digestion of the sugars, fats and minerals in the milk, according to a research report published in the July 2008 edition of the journal “Appetite.” Pasteurization destroys these enzymes and makes it difficult to digest milk, thereby leading to lactose intolerance which can lead to abdominal bloating, diarrhea and cramps.

Raw milk is nutritionally superior to pasteurized milk because heat alters and degrades some of the nutrients naturally found in it. Several heat-sensitive vitamins, including thiamine, riboflavin, and vitamins C, E and B-12, are destroyed in the pasteurization process and are found in smaller amounts in pasteurized milk than in raw milk. The fat content of raw milk — 4 percent on average — is higher than that of commercial whole milk, which is standardized at 3.5 percent.

People who have a milk allergy may tolerate raw goat milk better than pasteurized or cow’s milk. In the 2010 article in “Clinical and Experimental Allergy,” the authors reported that homogenization, a process that breaks up fat globules and prevents a cream layer from separating out of milk, leads to milk allergy in animal models.

Raw milk may taste better than pasteurized milk as heating alters some of its flavor properties. Specifically, pasteurization produces a variety of sulfur-containing compounds that can impart a “cooked,” “stale” or “acid” flavor, in the words of the “Food Control” researchers.


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Goat-and-glassofmilk

Goat’s Milk vs Cow’s Milk.

goatsbigskyGoat’s milk is naturally Homogenized.

If you were to place both a glass of fresh cow’s milk as well as fresh goat’s milk in the refrigerator overnight, the next morning you would find that while the goat’s milk looks exactly the same, the cow’s milk has separated into two distinct ‘phases’ of cream on the top and skim milk on the bottom. This is a natural separation process that is caused by a compound called agglutinin and it will always cause the cow’s milk to separate. As Americans, we like everything neat and tidy and so to get the milk to the consumer in a uniform manner, the dairy industry utilizes a process called homogenization. This method works by forcing the fluid milk through a tiny hole under tremendous pressure which destroys the fat globule cell wall and allows the milk and cream to stay homogeneous or suspended and well mixed.

The problem with such homogenization is that once the cell wall of the fat globule has been broken, it releases a superoxide (free radical) known as Xanthine Oxidase. (see picture) Now free radicals cause a host of problems in the body not the least of which is DNA mutations which often lead to cancer! Thus, the benefit of natural homogenization comes into clear view. Goat’s milk has smaller fat globules and does not contain agglutinin which allows it to stay naturally homogenized thus eliminating the dangers associated with homogenization.

Goat milk is less allergenic and has less allergens.

In the United State the most common food allergy for children under three is cow’s milk. Mild side effects include vomiting, diarrhea, and skin rashes and severe effects can be as serious as anaphylactic shock! Needless to say it is a serious condition. The allergic reaction can be blamed on a protein allergen 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 than cow’s milk providing a far less allergenic food. In fact a recent study of infants allergic to cow’s milk found that nearly 93% could drink goat’s milk with virtually no side effects!

Goat’s milk is easier to digest.

Because of its smaller fat globules, as well as higher levels of medium chain fatty acids,  during digestion, each fat globule and individual fatty acid will have a larger surface-to-volume ratio resulting in a quicker and easier digestion process. Also, when the proteins found in goat’s milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow’s milk. This allows the body to digest the protein more smoothly and completely than cow’s milk.

Goat’s milk rarely causes lactose intolerance.

All milk contains certain levels of lactose which is also known as ‘milk sugar.’ Although goat’s milk only contains about 10% less lactose, people who are lactose intolerant often tolerate goat’s milk much better. The reasoning behind this is because goat’s milk is easier to digest, it doesn’t leave behind any undigested lactose in the stomach causing bloating, diarrhea and allergic reactions. This may also be due to the fact that goat’s milk more closely resembles the biochemistry of human milk than cow’s milk does.

While it is illegal to sell raw milk in Colorado, you can purchase herd shares and receive fresh, raw milk that way.


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