Cow’s Milk vs Goat’s Milk

cow-vs-goat-vs-sheep

I didn’t realize until recently that not only could I easily purchase soft goat cheese, but sliced goat cheese, goat cheese crumbles, goat’s milk yogurt, and goat’s milk. My son has always loved any kind of cheese, and with his constant complaints of stomach aches, I decided to investigate the differences between cow’s milk and goat’s milk.

My research led me to believe that goat’s milk is better for humans for many reasons including the ability to digest it quicker and more easily. Goat’s milk takes about 30 minutes to digest, while cow’s milk can take 2 hours, even if raw. One of the reasons is due to the size of the fat globules. They are smaller in goat’s milk. The structure of goat’s milk is closer to that of human’s milk, and causes less allergies, while cow’s milk is the third most common allergy among children. Goat’s milk contains less lactose (sugar) than cow’s milk, it is slightly alkaline (basic) as opposed to cow’s milk being slightly acidic, and has a greater concentration of fatty acids, is higher in Vitamin B-6, A, and niacin.

While both types of milk are usually pasteurized, only cow’s milk is homogenized. Goat’s milk is naturally homogenized. Homogenization the process in which the fat globules are broken down to smaller parts and distributed throughout. However, this process causes a chemical reaction that releases a free radical called Xanthine Oxidase. Free radicals are an especially reactive atom or group of atoms that has one ore more unpaired electrons. They can damage cells, proteins, and DNA by altering the chemical structure. Homogenization occurs in other foods besides milk. Most commercial brands of peanut butter, for instance, is homogenized to maintain its creamy consistency.

One of the reasons that cow’s milk causes allergies might be due to the process of homogenization. It breaks down the proteins in the milk and instead of those proteins going through the body’s digestions process, the proteins directly enter the bloodstream. The body reacts to this as a foreign substance and produces histamines.

Pasteurization, a process that was designed to kill harmful germs, also destroys beneficial bacteria, destroys enzymes and other vitamins, promotes pathogens (type of bacteria that leads to disease), and can also be associated with allergies. In general these two processes are altering the chemical structure of a whole food (milk), and destroying nutrients. Overall homogenization and pasteurization are denaturing a natural source of food. When did these processes become so mainstream?

Today you are lucky enough to find many types of milk. Cow, goat, almond, coconut, soy, etc. You can also find raw milk vs processed milk. As I constantly say, you have to take the good with the bad, and make choices that work best for you and your family. I, personally, drink unsweetened vanilla almond milk, and I haven’t quite found a way to trick my kids into drinking it just yet!

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