Goat's milk has several attributes that make it a superior choice to cow's milk. Goat's milk is less allergenic, naturally homogenized, easier to digest, easier on people that are lactose intolerant, and biochemically/thermodynamically much closer to humans milk than cow's milk. As if these benefits were not enough, our milk doesn't contain any growth hormones or antibiotics that several cow dairies rely upon for a profitable income! "Goat's Milk: It Does a Body Good".
Dr. Oz Loves Goat Milk!
• by JOE STOUT on JUNE 18, 2010
• Recently, Dr. Oz was featured on Oprah. Among the many helpful tips he gave he had this to say about goat milk.
• "Many Sardinians also drink goat's milk, which is high in calcium and good for your heart. Plus, researchers believe it could protect against Alzheimer's and heart disease,"
• "Not only is goat's milk healthy, it's easier for your stomach to digest and is also good for people who are lactose intolerant. It has tryptophan, that same sort of mellowing agent that turkey has," Dr. Oz says. The fat particles in goat milk are much smaller than in cow milk, so you don't have to mix it up. (homogenize the milk) And when you mix up fat globules, (as in cow milk) in some people it makes enzymes that irritate your stomach."
Management our animals and our raw milk:
Hygiene is most important key to handling our raw milk. We clip our milking does and shave their udders so hair is exposed to the raw milk. We feed our the highest quality feed available to acquire the best tasting milk.
Our entire herd has tested negative for CAE, CL, Johne's, Q-Fever and Toxoplasmosis so the raw milk is clean.
We sell our milk in half gallon containers.
Our herd grazes on both grass pasture and forage with great nutrients. At night, the goats are housed in clean stales for their safety. We give our goats special minerals, holistic products, and a variety of herbs.
When given medication we always follow the manufacturer's milk withdrawal period and will not sell milk from an animal that has recently been given a de-wormer or traditional medicine of any kind.
We have received feedback from our customers that “Your goat's milk taste better than any other goat's milk we have tasted in the past.”
We raise both Nigerian dwarfs and Nubian dairy goats for their quality of milk. Both have higher butterfat than any other breed of dairy goats.
We also have frozen colostrum available from our does.
Our our website and pictures of our animals:
More information and facts about goat's milk
65% of the milk consumption worldwide is from goat's milk.
• Matches up with the human body in its various stages.
• All newborns do their best entirely upon their mothers' milk generally for the first six months of life. Goat's milk is the next best milk for newborns and kids. This has been shown both in the laboratory and real world experience.
• Goat's milk is less allergenic.
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. The most severe effect can be as serious as anaphylactic shock! 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 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/suspended.
• 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's milk is easier to digest.
• Goat's 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's milk. This allows the body to digest the protein more smoothly and completely than when digesting cow's 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 is the closest in components to human'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. Both a human baby usually starts life around 7-9 pounds where as 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, contains far lactose, and biochemically/thermodynamically superior to cow's milk.
Our goat's milk is sold for animal consumption only according to fl. stat. title 33 chpt. 502.091