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by Mt. Capra

Instant Powdered Goat-Milk available now in either Nonfat or Whole Milk

  • All Natural - Goats Roam Free to Graze in Organic, GMO-Free Pasture
    Free of Pesticides, Herbicides, Growth Hormones, & Antibiotics
    No Preservatives or Chemicals

CapraMilk NONFAT Powder
 by Mt. Capra
16 ounces
Makes 1 gallon
Our Price $19.95

Nutritional Data

CapraMilk WHOLE MILK Powder
 by Mt. Capra
16 ounces
Makes 1 gallon
Our Price $19.95

Nutritional Data


Read the Article
Natural Goat’s Milk Nutrition by Mt. Capra

By Christine Dreher & Mt. Capra

Read the Article:
Goat Milk?
Discover the Healing Power of Goat Milk

By Daniel Madock, DC, American Chiropractic Association Magazine

One of Mt. Capra’s gorgeous saanen dairy goats grazes contentedly on organic, GMO-free pasture.

What is Mt. Capra Goat Milk?

CapraMilk by Mt. Capra is a creamy great tasting, instant powdered goat-milk now available in either nonfat or whole milk varieties. CapraMilk is the ideal food for babies, children and adults. CapraMilk  is naturally homogenized and has a lower allergy potential than cow milk. CapraMilk™ is an excellent source of calcium and is free of pesticides, herbicides, growth hormones, and antibiotics.

Why use Mt. Capra Goat Milk?

Goat milk is the most widely consumed milk in the world and possesses a multitude of health benefits The Journal of American Medicine states that Goat milk is the most complete food known. It contains vitamins, minerals, electrolytes, trace elements, enzymes, protein, and fatty acids utilized by our bodies with ease.

Capra Milk Nature’s Greatest Food:

  • Instant powdered goat-milk

  • Contains vitamins A, C, and D

  • Low allergy potential food

  • Naturally homogenized

  • Goat Milk is easier to digest than cow’s milk

  • Soothing to the digestive tract

  • Excellent source of calcium

  • Free of pesticides, herbicides, growth hormones, and antibiotics

  • No chemicals or preservatives added

  • Available in either nonfat or whole milk

  • Over 65% of the entire worlds’ population choose goat milk over cow milk every day

Suggested Directions: Mix 2 heaping tablespoons in 8 oz. of warm water. Gently shake and chill before serving. Can also be added to hot coffee or tea as a powdered creamer.

Benefits of Goat Milk versus Cow Milk
from article by Dr. Thomas Cooke

Here are 5 reasons goat milk is better than cow milk.

  1. Goat’s milk is less allergenic.

  2. Goat’s milk is naturally homogenized.

  3. Goat’s milk is easier to digest.

  4. Goat’s milk rarely causes lactose intolerance.

  5. Goat’s milk matches up to the human body better than cow’s milk.

Goat Milk is less allergenic.

The allergic reaction experienced by those with cow milk allergy 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 milk are about 89% less than cow milk providing a far less allergenic food.

Goat’s milk is naturally homogenized.

If one was to place both a glass of fresh cow milk as well as fresh goat milk in the refrigerator overnight, the next morning would find that while the goat milk looks exactly the same, the cow 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 milk to separate. The process of homogenization works by forcing 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 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. 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 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 easier to digest.

Goat milk has smaller fat globules as well as higher levels of medium chain fatty acids. This means that 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 milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow milk. This allows the body to digest the protein more smoothly and completely than when digesting cow milk.

Goat’s milk rarely causes lactose intolerance.

All milk contains certain levels of lactose which is also known as ‘milk sugar.’ A relatively large portion of the population suffers from a deficiency (not an absence) of an enzyme known as lactase which is used to, you guessed it, digest lactose. This deficiency results in a condition known as lactose intolerance which is a fairly common ailment. (Lactose intolerance and cow’s milk allergy (cma) are two distinct conditions. CMA is due to a protein allergen, while lactose intolerance is due to a carbohydrate sensitivity.)

Goat’s milk contains less lactose than cow’s milk and therefore is easier to digest for those suffering from lactose intolerance. Now the interesting aspect to consider is that goat’s milk isn’t much lower than cow’s milk (contains about 10% less than cow’s milk) and yet, countless lactose intolerant patients are able to thrive on goat’s milk. Although the answer for this is unclear, it has been hypothesized that since goat’s milk is digested and absorbed in a superior manner, there is no “leftover” lactose that remains undigested which causes the painful and uncomfortable effects of lactose intolerance.

Goat’s milk matches up to the human body better than cow’s milk.

This matter is both an issue of biochemistry as well as thermodynamics. Regarding the biochemistry of the issue, we know that goat’s milk has a greater amount of essential fatty acids such as linoleic and arachidonic acid than cow’s milk as well as significantly greater amounts of vitamin B-6, vitamin A, and niacin. Goat’s milk is also a far superior source of the vitally important nutrient potassium which we discussed in a previous High Road to Health issue. This extensive amount of potassium causes goat’s milk to react in an alkaline way within the body whereas cow’s milk is lacking in potassium and ends up reacting in an acidic way.

Thermodynamically speaking, goat’s milk is better for human consumption. A baby usually starts life at around 7-9 pounds, a baby goat (kid) usually starts life at around 7-9 pounds, and a baby cow (calf) usually starts life at around 100 pounds. Now speaking from a purely thermodynamic position, these two animals have very significant and different nutritional needs for both maintenance and growth requirements. Cow’s milk is designed to take a 100 pound calf and transform it into a 1200 pound cow. Goat’s milk and human milk were both designed and created for transforming a 7-9 pound baby/kid into an average adult/goat of anywhere between 100-200 pounds. This significant discrepancy, along with many others, is manifesting on a national level as obesity rates sky rocket in the U.S.


We have seen that goat’s milk has several attributes that cause it to be a far superior choice to cow’s milk. Goat’s milk is less allergenic, naturally homogenized, easier to digest, lactose intolerant friendly, and biochemically/thermodynamically superior to cow’s milk. As if these benefits were not enough, Mt. Capra’s goat’s milk products do not contain any growth hormones or antibiotics that massive cow dairies have come to rely upon to turn a profit! So to sum up and paraphrase the cow industry catchphrase: “Goat Milk: It Does a Body Good."


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