Health Benefits of Goat Milk and Goat Meat
Health Benefits of Goat Milk and Meat
Over the past decade, consumers became more selective with their choice of food ingredients. There is plenty of valid information available over the health benefits and disadvantage of various food products. People nowadays realize that goat meat compared to pork, beef, lamb and chicken has lesser saturated fats while providing the same protein content. Moreover, unsaturated fatty acids (Good fat/cholesterol) are more predominant in goat meat. This makes goat meat the heart-healthy choice.
Did you know that goat milk is closest to human mother’s milk? Colostrum from a human mother’s milk is the most important factor for immunity and the immune system. Goat milk has colostrum, which exactly replicates human mother’s milk. Goat milk also contains the same vital bioactive components as human mother’s milk. It also has a higher Vitamin A, Vitamin B1/Thiamine, and Riboflavin content than cow’s milk. Studies show that goat milk can contribute significantly in disease prevention. With 3.8 times more calcium than cow’s milk it is best for women who are pregnant, have just given birth, and those who menopause; and it is good for those who suffer from osteoporosis and arthritis. Goat milk contains no allergens which is common in other milk. With a higher content of potassium, sodium, iron, vitamins (A, C, Niacin, Riboflavin, B6, B12), minerals, and amino acids, goat milk aids in forming blood cells and brain cells. There is also evidence that goat milk is also good for your skin because of the presence of Capric and caprylic acid that has an antifungal activity to name a few of its benefits.
1) Treats various allergies and is Non – Allergenic –
2) Is Anti cancer
3) Lowers cholesterol levels
4) Is easily digestible
Goat milk does not contain the complex proteins, alpha S1 and beta caseins, lactalbumin, beta lactoglobulin, which are the main stimulants to allergic reaction to cow dairy products.
There are studies that specific proteins known to cause allergic reactions and cancer are present in cow’s milk in significant quantities yet largely absent in goats milk (Bishop et al 1990, Journal of Pediatrics). Other researches found anti-inflammatory compounds to be present in goat milk. Belvacqua et al had found out that treatment with goat milk resolved significant cases of adults and especially children who have various allergies especially cows milk allergy.
All Milk is not the same!
Goat Milk serves human nutrition in three important ways:
1. Home consumption
2. Specialty Gourmet Interest
3. Medical – Therapeutic Applications
Compare to Cow and Human milk, goat milk reportedly possesses biologically active properties, such as high digestibility, distinct alkalinity, high buffering capacity and certain therapeutic values in medicine and human nutrition.
Nutritional Significance – Nutrition and Cholesterol
The utilization of fat and weight gain was improved with goat milk in the diet, compared to cow milk, and the levels of cholesterol were reduced. while triglyceride, GOT, GPT values remained normal(Alferez et al. 2001).
It was concluded that the consumption of goat milk reduces total cholesterol levels and the LDL fraction(Bad Cholesterol) because of the higher presence of medium chain triglycerides(MCT)(36% in goat milk vs. 21% in cow milk), which decreases the synthesis endogenous cholesterol.
Goat milk is easily digestible resulting into a better absorption of nutrients and fats. It has a smaller fat globule compared to cow and other species’ milk. Ninety one percent of the fat globules are under 4 microns and the other half of these are under 2 microns. Cow’s milk, 90 percent of the fat globules are over 4 microns. Fat globules in goat milk is highly dispersed, possesses an enormously greater surface area exposed to lipase of the digestive juices therefore more rapidly and completely digested. Caprine milk forms a smaller, softer and friable curd when acidified that is related to a lesser content of alpha S1 Casein in the milk.
Health Benefits of Goat Milk
– Good Bone health/Prevent bone loss
– Good Immune system
– Prevention Illnesses
– Ideal source of nutrients
– Protects colon cancer from cancer-causing cells
– Help prevent migraine headaches
– Reduce PMS symptoms
– Help prevent childhood obesity
– Help overweight adults lose weight
– Protect against gout
– Promote Healthy thyroid function
Aside from nutritive values of milk, milk borne biologically active compounds, such as casein and whey proteins, have been found to be increasingly important for physiological and biochemical functions that have crucial impacts on human health and metabolism(Shanbacher et al. 1998).
Comparison of Goat meat to other meats shows that it is lowest in calories, fats and saturated fatty acids(bad cholesterol) as compared to beef, pork, lamb and chicken. Its protein content is just the same as the other kind. Unsaturated fatty acids(good cholesterol) predominates in goat meat. And as mentioned previously, in goats the fat is concentrated in the peritoneum and rarely in between the muscles strips.
Studies revealed that by dietary intervention alone with the use of goat meat prevents the use of cholesterol lowering agent. This was done by Dr. John Addrizzo of Staten Island Medical Center, New York. It is safe to claim that indeed goat meat is the leanest amongst the red meat.
Most of above taken from an article by Rufo “Boying” Llorin, M.D.
Goat Milk versus Cows Milk - Raw Milk versus Pasteurized Milk
There is so much discussion going on about raw milk right now that I thought I would join in on the band-wagon and put in my two cents.
We at THE GOATARY produce RAW goat dairy. Does that give you a hint about where we stand on this? Goat milk is the most digestible dairy product because of its molecular size and similar composition to a human mother’s milk. Any mammal can be raised on goat milk. In fact, did you know that many zoos keep small herds of dairy goats on premises to assure a constant supply of goat milk in case of emergencies?
Stop and think about this for a moment. A cow has a calf, the calf weighs approximately 40 pounds at birth and weans at about 250 to 300 pounds. A goat kid weighs approximately 7 pounds at birth and weans at about 45 pounds. Whose milk would be more digestible by a human, who is about the same weight as a goat? Goat’s milk is naturally homogenized which means the fat globules in their milk are small, and remain suspended in the milk. This helps in digestion and absorption! Many people that have digestive problems have found that goat milk has a natural anti-inflammatory component. Have you ever noticed that after drinking cow milk you seem to produce a lot of mucous? Goat milk does not do that! Infants and toddlers have a much easier time digesting goat milk. We can go on and on about how great goat milk is, but, now the question is why raw? If milk is pasteurized, its temperature is raised to 165° and held there for 45 seconds, or the milk is brought up to 145° and held for at least 30 minutes. What happens to the milk at these temperatures? Bacteria are killed off. BUT, not all bacteria are bad! Some bacteria are good, and they get killed off along with some of the natural vitamins. If you are a huge commercial milk producer, you can add “stuff” (vitamins and minerals) back in, but, if you are a home producer, are you really up to snuff on how to add the good things back in! My whole theory is, why bother? Why fritz with a fantastic product? Some get hung up on pasteurization but all they are doing is destroying their milk because they do not add anything back! By keeping our milking room and milk processing room immaculately clean, we ace all of our random milk tests, and consistently turn out a quality product.
The Benefits of Unpasteurized Milk
Besides incredible taste, many people claim that raw milk is nearly a super food. Unlike heat-treated milk, it is full of beneficial gut bacteria that are vital for optimum digestion and immunity. Raw milk contains the full spectrum of amino acids and is a complete protein. It is packed with folic acid, B vitamins, vitamin C, omega-3 fatty acids and other nutrients that are mostly or completely destroyed in pasteurization. It offers a perfect balance of minerals such as calcium and magnesium. Raw milk also contains live enzymes necessary for digesting food and enjoying good health. It also contains compounds that combat arthritis, cholesterol, and arterial stiffening.
A study published in The Internet Journal of Asthma, Allergy and Immunology found that raw milk reduced children’s risk of suffering allergy-related conditions by up to 40 per cent.
Statistics show that children growing up on farms are less likely to develop allergies. Children in a study at the University of London were given two glasses of raw milk a week. Their incidence of developing hay fever was cut by 10 per cent and eczema by 38 per cent.
Blood samples were also taken from 4,700 primary-school children in the U.K. The children who lived on farms and drank raw milk had 60 per cent lower levels of immunoglobulin E — an antibody that the body’s immune system pumps out in huge quantities on exposure to an allergen. Levels of histamine, another chemical that is released by cells during an allergic reaction, were halved.
Overall, people have found significant improvements in their health. Many people report clearer skin, better digestion, increased respiratory function, boosted immunity, and fewer allergies.
What Happens When You Pasteurize Milk?
Pasteurization, where milk is heated to 71 degrees C and higher for short bursts followed by rapid cooling, destroys the nutrition in milk. Pasteurization breaks down lactase, an enzyme that helps digest the milk-sugar lactose, meaning that lactose-intolerant individuals can drink raw milk but not pasteurized milk. This process also renders calcium more difficult for the body to absorb. Homogenization also makes milk more difficult to digest.
If you read what the FDA says about raw milk, you would believe that you are jeopardizing your life by drinking it. They say (this is taken from their website):
“Raw milk can harbor dangerous microorganisms that can pose serious health risks to you and your family. According to the Centers for Disease Control and Prevention, more than 800 people in the United States have gotten sick from drinking raw milk or eating cheese made from raw milk since 1998. Raw milk is milk from cows, sheep, or goats that has not been pasteurized to kill harmful bacteria. This raw, unpasteurized milk can carry dangerous bacteria such as Salmonella, E. coli, and Listeria, which are responsible for causing numerous illnesses. “These harmful bacteria can seriously affect the health of anyone who drinks raw milk, or eats foods made from raw milk. However, the bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems.”
The first thing that jumps out at me here is 800 people have gotten sick since 1998. What about all of the millions upon millions of people who have gotten sick since 1998 on junk food, processed food, colorings and preservatives, all of which are perfectly fine according to the FDA? Personally, I am far more interested in the real story than the propaganda proposed by the FDA.
Also the British Nutrition Foundation still claims that raw milk is potentially a source of food-poisoning bugs such as salmonella, listeria and E. coli. “Pasteurization is there as a safety net to kill off any bugs in milk,” says Lisa Miles of the British Nutrition Foundation. “Without it, the risks would be just too great.”
But once again, this seems to me a classic case of humans trying to improve nature. Whenever we come up with some new method, some new technique hailed as saving lives and making things better, we always end up destroying the nutrients and destroying our health. If we really want to know how to live in optimum health, we need to look to our ancestors. They have the key to our wellbeing because they lived in harmony with nature. And our ancestors certainly weren’t dramatically heating and cooling their milk.
You may ask ‘raw goat milk’? Why should I care about it. American’s have been ‘culturized & advertised’ into associating milk with cows when in fact, goat milk is far more healthy for humans. In Maud, Texas goat milk is all they drink – it’s God’s complete food!
According to the Journal of American Medicine, “Goat’s milk is the most complete food known.” It contains vitamins, minerals, electrolytes, trace elements, enzymes, protein, and fatty acids that are utilized by your body with ease. In fact, your body can digest goat’s milk in just 20 minutes. It takes 2-3 hours to digest cow’s milk.
Excerpt from “The Maker’s Diet” by Jordan S. Rubin…
‘You shall have enough goats’ milk for your food, for the food of your household, and the nourishment of your maidservants’ (Proverbs 27:27).
The milk consumed in biblical times differed much from the milk we consume today. The milk of the Bible came from cows and goats and was consumed straight from the animal (it was not pasturized or homogenized), or it was immediately fermented. These ‘live’ foods provide excellent health benefits in contrast to today’s pasteurized, homogenized, often skimmed and ‘refortified’ milk, which is not only less nutritious but also can be potentially harmful and a major cause of allergies and even heart disease.
Below are some of the health benefits attributed to raw goat milk consumption:
- Goat’s milk is less allergic – It does not contain the complex protein that stimulate allergic reactions to cow’s milk.)
- Goat’s milk does not suppress the immune system.
- Goat’s milk is easier to digest than cow’s milk (An old statistic showed that goat’s milk will digest in a baby’s stomach in twenty minutes, whereas pasturized cow’s milk takes eight hours. The difference is in the structure of the milk.)
- Goat’s milk has more buffering capacity than over the counter antacids. (The USDA and Prairie View A&M University in Texas have confirmed that goat’s milk has more acid-buffering capacity than cow’s milk, soy infant formula, and nonprescription antacid drugs.)
- Goat’s milk alkalinizes the digestive system. It actually contains an alkaline ash, and it does not produce acid in the intestinal system. Goat’s milk helps to increase the pH of the blood stream because it is the dairy product highest in the amino acid L-glutamine. L-glutamine is an alkalinizing amino acid, often recommended by nutritionists.
Pg. 148 – “The Makers Diet”
- Goat’s milk contains twice the healthful medium-chain fatty acids, such as capric and caprylic acids, which are highly antimicrobial. (They actually killed the bacteria used to test for the presence of antibiotics in cow’s milk!)
- Goat’s milk does not produce mucus; it does not stimulate a defense response from the human immune system.
- Goat’s milk is a rich source of the trace mineral selenium, a necessary nutrient, however, for its immune modulation and antioxidant properties.
Pg 149 “The Maker’s Diet”
- Easier digestion allows the lactose to pass through the intestines more rapidly, not giving it time to ferment or cause an osmotic imbalance.
- Goat’s milk also contains 7% less lactose than cow milk.
- Additionally, most lactose intolerant people have found that they can tolerate goat’s milk and goat milk products.
Goat’s Milk Soothes the Digestive Tract
- Goat’s milk has long been used and recommended as an aid in the treatment of ulcers due to its more effective acid buffering capacity.
- Children on goat’s milk have been observed to sleep through the night and remain more satisfied between meals.
Mother Nature is very Clever
- Natural milk contains many bioactive components, which serve to retard the growth of harmful organisms, and to protect the health of the person consuming them. Goat’s milk contains the same important bioactive components as mother’s milk.
Medicinal properties of goat milk
The importance of feeding of infants with goat milk has been recognized since ancient days. In developed countries like U.S and South Africa, the goat milk is specifically marketed for the infants. The milk allergy problem common in infants fed with cow milk is rarely encountered when replaced with goat milk and it plays an important role in the formulation of infant formula. This is a proof of the medicinal property of goat milk.
The symptoms like gastrointestinal disturbances, vomiting, colic, diarrhoea, constipation and respiratory problems can be eliminated when goat milk is fed to the infants. The reason cited for the relief in respiratory problems when fed with goat milk can be attributed to the structure of casein micelle of the goat milk. Pasteurized goat milk is well tolerated by the infants with gastro intestinal or respiratory symptoms. Fermented goat milk products are ideal for the persons allergic to cow milk.
The goat milk is naturally homogenized. It forms a soft curd when compared to cow milk and hence helps in easy digestion and absorption. Regular intake of goat milk significantly improves the body weight gain, improved mineralization of skeleton, increased blood serum vitamin, mineral and haemoglobin levels. These points are considered advantageous when compared to consumption of human milk.
The other medicinal property of goat milk is higher concentration of medium chain fatty acids which play an important role in imparting unique health benefits in mal-absorption syndrome, steatorrhoea, chyluria, hyperlipoproteinaemia and during conditions of cystic fibrosis, gall stones and childhood epilepsy. The medium chain fatty acids minimize cholesterol deposition in the arteries, aid in dissolving cholesterol and gallstones and significantly contribute to normal growth of infants.
|Raw Goat’s Milk, Breast Milk vs Retail Cow’s Milk, Infant Formula|
|Component||Action||Brst Milk||Goat Milk||Cow Milk||Inft Frm|
|â_lymphocytes||Produce antibodies, which target harmful microbes||X||X|
|Macrophages||Immune cells, which kill microbes in baby’s gut; produce lysozyme, an enzyme, which digest the cell walls of harmful bacteria and activate other componenets of the immune system||X||X|
|Neutrophils||White blood cells, which may ingest bacteria in baby’s digestive system||X||X|
|T_lymphocytes||Kill infected cells directly or send out ‘alarms’, which stimulate other parts of the immune system||X||X|
|IgA/IgG Secretory Antibodies||Prevent microbes in the intestine from invading other tissues||X||X|
|B-12 binding protein||Reduces vitamin B12 in the colon; a vitamin, which harmful bacteria need for growth||X||X|
|Bifidus factor||Promotes growth of Lactobacillus bifidus, a helpful bacterium in baby’s gut, which helps crowd out dangerous germs||X||X|
|Fatty acids||Disrupt membranes of viruses and destroys them||X||X||X||X|
|Fibronectin||Increases antimicrobial activity of macrophages and helps to repair damaged tissures||X||X|
|Gamma-Interferon||Enhances antimicrobial activity of immune cells||X||X|
|Lactoferrin||Binds to iron, making it unavailable for germs||X||X|
|Lysozyme||Kills germs by disrupting their cell walls||X||X|
|Mucins & Oligosaccharides||Bind to bacteria and viruses, prventing them from attaching to baby’s, gut; encourage growth of friendly bacteria||X||X||X|
|Hormones and Growth factors||Stimulate baby’s digestive tract to mature and seal itself, reducing risk of infection||X||X||X|
Health Benefits of Goat Cheese
Health Benefits of Goat Cheese
Many people ask: “Is goat cheese healthy?”
Goat cheese, like goat milk, is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart. In addition, goat milk cheese is a good source of calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin.
Dr. George Haenlein of the University of Delaware points out that the fats found in goat milk products are high in middle chain fatty acids, which are easier for the body to process than those found in cow’s milk.
A Heart Healthy Diet that Includes Goat Cheese
According to research by Epidemiologist, Serge Renaud, goat cheese does not seem to be implicated as a cause of heart disease. He models his own diet on that of Crete, which has the lowest rate of heart disease in the western world. Their diet is heavy in fruits, vegetables, and grains and they eat goat cheese! So, when customers ask us “Is goat cheese good for you?”, we say a resounding yes!
Flavor your world with our cheeses!
Where in the world can you get hold of raw goat cheese? Yes, believe it or not, in Dumaguete, Negros Oriental, Philippines!
So what’s so special about eating raw goat cheese? Well it’s the flavour that you notice first. When chomping into a piece of cheese made from organic, raw milk, you really taste the difference! There is a certain complexity about raw cheese that is noticed straightaway after that first bite; and then you know you’re onto something good! Flavour is the first stage of experiencing the way cheese was meant to be. Another bonus is that it’s actually good for you! Healthy, organic, raw milk is very beneficial to your health, adds good bacteria into your gut and brings its own package of digestive enzymes with it. Raw cheese abounds in enzymes that help to digest the fats and proteins. When the food you eat has abundant bacteria and enzymes, then the digestive system is not over taxed.
Most of us suffer from depleted digestive enzymes and our health is often compromised for it. People often complain about feeling sluggish and lacking energy. This is because we are chronically short on healthy gut flora and digestive enzymes, as the food we eat is mostly dead.
The yogurt you buy probably has too low a bacterial count to start with to do you much good but if you eat yogurt made from a live culture you will also boost the population of the good critters and at the same time build up your immune system. Supplementing your diet with kefir will also give you a definite edge in the stake for good health. Eat only butter made from raw fermented cream, and have kefired cream on top of your fruit salad! Enjoy food again as it was meant to be.
You won’t have a cholesterol problem when you eat raw goat milk products and you will assimilate far more calcium from the milk. People enjoyed excellent health on raw dairy products for thousands of years until we pasteurized and homogenized our milk.
Goat Dairy for Elderly People
Elderly Nutrition and Goat Milk
Elderly nutrition is an important health concern for many adults. As we age, naturally occurring changes in our bodies create challenges for sufficient nutrient intake and absorption.
Goat milk and other goat dairy products have properties that can help meet these challenges to provide elderly adults with their nutritional requirements.
Goat milk is high in calcium, protein, beneficial fats, and many vitamins and minerals.
Challenge #1: Many elderly lack the energy or motivation to cook nutritious meals.
Dairy products, such as milk, cheese and yogurt, need no cooking or preparation. And, combined with other nutritious, ready-to-eat foods like fruit and bread or crackers, can provide a nutrient-dense, protein-rich meal with little effort.
Challenge #2: Gum and mouth problems, such as dentures and missing or loose teeth, along with reduced saliva production, create problems chewing and swallowing solid foods.
Goat milk and soft cheeses require little or no chewing, and can be combined with other soft foods, such as pureed fruit or flavorings, to provide variety. Hard cheeses, such as the Goatary’ Bijou, can be melted and served atop other soft foods like mashed potatoes for added taste and nutrients.
Challenge #3: Many elderly adults report that their tastes have changed, and that the textures of many foods are disagreeable.
Milk and dairy products have a mild taste, and the smooth textures are usually well-accepted. They also blend easily with many cooked foods, and milk, plain yogurt, or sour cream can be used to moisten foods that would otherwise be dry or difficult to chew.
Challenge #4: There is often a reduced sensation of thirst, causing many elderly to drink less than optimal amounts of liquids.
Milk is nearly 90% water, and can provide hydration in a form that many older adults find more appealing than water or juice. Milk is also easily flavored to suit particular tastes.
Challenge #5: Nearly a third of the elderly population have a significant reduction in the production of stomach acid, which interferes with their ability to absorb nutrients from food.
Goat milk has special properties that make it easy to digest. Goat milk fat and natural minerals from goat milk aid in mineral metabolism, particularly important in combating softening of the bones and preventing fractures.
Challenge #6: Many elderly take diuretics, which cause elevated excretion of important minerals like potassium and magnesium.
Goat milk has 134% more potassium than cow’s milk, and also has higher levels of magnesium.
Challenge #7: Food moves more slowly through the gastrointestinal tract of the elderly, often resulting in constipation.
Goat milk is highly digestible (see Challenge #5 above), and 100% of the protein in milk is absorbed before it reaches the large intestine.
Cultured goat milk products, such as yogurt, and kefir, also contain bacteria that are beneficial to gastrointestinal health.
Challenge #8: Lack of appetite combined with reduced nutrient absorption can cause weight loss and dwindling muscle tissue.
Whole goat milk is calorie and protein-rich, containing more fat, protein and amino acids than cow’s milk.
Challenge #9: Many older adults are lactose intolerant, making the consumption of cow’s milk difficult.
Goat milk may be better tolerated by lactose intolerant individuals, as explained in the article,
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Pasteurized Cows Milk Destroys Your Bones!
Pasteurized Cows Milk – This Popular Drink Destroys Your Bones!
Most people drink it daily. We are all well familiar with the slogan “Got Milk?”…. This marketing strategy has worked for years. The entire society (backed up by government suggestions) vigorously promotes the consumption of dairy. How else are we going to get the calcium and Vitamin D that is proudly featured on every carton of milk? Well, along with the promised calcium and added Vitamin D, you are a getting other things that might make you reconsider drinking pasteurized milk. So what are the dangers of conventional pasteurized milk?
The study, which followed 61,433 women aged 39 to 74 over 20 years, and 45,339 men of similar age for 11 years, found that the more cow’s milk people drank, the more likely they were to die or experience a bone fracture during the study period. So why does milk cause osteoporosis and bone fractures?
The pasteurization process creates calcium carbonate which can not enter the cells without a chelating agent. So this makes your body pull the calcium from the bones and other tissues in order to buffer the calcium carbonate in the blood. This process actually causes osteoporosis.
Why Cow’s Milk is Bad For You: The Real Dangers of Cow’s Milk
Cow’s Dairy Products are Acidifying. Cow’s Milk Destroys Your Bones From the Inside.
Cow’s milk and its products produce acid.The consumption of cow’s milk creates a net metabolic acidity in the body. In order to return to a body’s natural alkaline state and neutralize the acidity, calcium and phosphorous are drawn from your bones. Many scientific studies have shown that not only do our bodies barely absorb the calcium in cow’s milk, but actually calcium loss is increased. Amy Lanou Ph.D., nutrition director for the Physicians Committee for Responsible Medicine in Washington, D.C., states, “The countries with the highest rates of osteoporosis are the ones where people drink the most (cow’s) milk and have the most calcium in their diets. The connection between calcium consumption and bone health is actually very weak, and the connection between cow’s dairy consumption and bone health is almost nonexistent.”
Elevated Insulin Levels
Cow’s Milk is very insulinogenic. Even though the glycemic index of dairy products is relatively low, it has a high insulin index. Researchers have found that both proteins in cow’s milk, casein and whey, stimulate the production of insulin from the pancreas. In 2001 the study of 3,000 infants with genetically increased risk for developing diabetes was done in Finland. It demonstrated that early introduction of cow’s milk increased susceptibility to type 1 diabetes.