Yes, I love the tangy, grassy taste of goat cheeses, but it’s not only its taste that I love. Compared to cow’s dairy, eating goat’s dairy is more beneficial.
Goat’s milk has smaller fat globules which result in a smaller and softer curd, something that digestive enzymes can break down easily and efficiently. The larger fat globules and agglutinins, fat globule clusters, in cow’s milk cause gut irritation, inflammation and mucous buildup. Goat’s milk has higher levels of short- and medium-chain fatty acids, which are also easy to digest. They provide a quick source of energy and are immune-enhancing. They have even been used to inhibit candida infections.
Moreover, many people who are allergic to cow’s dairy, having a physical reaction to one or more of its proteins such as alpha S1-casein, can tolerate goat’s dairy. Alpha S1-Casein is a major contributor to allergy, and its structure is similar to gluten, a grain which damages the gut and intestinal lining. Fortunately, goat’s dairy only has trace amounts of this protein and higher amounts of B-casein and alpha-S2 casein. Cow’s dairy also contains B-lactoglobin, a protein which is not found in human milk. For this reason, many people, as babies and young children, develop allergies to cow’s milk, a milk very different from that of humans. On the other hand, the structure and chemical makeup of goat’s milk is more similar to human milk. Some people have low levels of lactase, an enzyme responsible for the digestion of lactose, the sugar in milk, and as a result, they are “lactose intolerant.” Nonetheless, many people who suffer from lactose intolerance can tolerate goat’s dairy as it contains less lactose.
In addition, goat’s milk is very nutritious and has been traditionally used to treat ulcers, nerve damage and malnourishment. Compared to cow’s milk, goat’s milk has a higher concentration of calcium, magnesium, phosphorus, B vitamins and linoleic and arachidonic acid, essential fatty acids. More specifically, one cup of goat milk has about 35% of one’s daily calcium needs. Though goat’s milk has less fat and fewer calories than cow’s milk, it was found that over a 5-month period, children who drank goat’s milk were taller and healthier; they had higher skeletal mineralization and blood serum contents of vitamin A, calcium, thiamin, niacin, hemoglobin and riboflavin.
Unfortunately, cow’s milks is often filled with artificial added hormones, such as bovine somatotropin, which irregularly and unnaturally increase milk production. Milk from cows treated with rBGH have high levels of IGF-1 which, according to the American Cancer society, contributes to tumor and cancer development. Unlike cow’s milk, goat’s milk is naturally homogenized, and the fat molecules don’t need to be equally distributed. As cow’s milk is homogenized, fat cells break and release xanthine oxidase, a harmful free radical which causes DNA mutations.
Lastly, goats are environmentally friendly and require less land and food than cows as about 6 goats need as much space as 2 cows.
After reading this, I encourage you to buy some goat cheeses, probiotic goat kefir and sheep and goat yogurt and try some of my recipes in which I use them!