Benefits of Goat Milk versus Cow Milk
from article by Dr. Thomas Cooke
Here are 5 reasons goat milk is better than cow milk.
Goat’s milk is less allergenic.
Goat’s milk is naturally homogenized.
Goat’s milk is easier to digest.
Goat’s milk rarely causes lactose intolerance.
Goat’s milk matches up to the human body better than
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
Goat’s milk is
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
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
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
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."