Diary of Unknown Symptoms

Mystery of the Internal Vibration

Entry for January 03, 2007


Started my daughter on Goat’s milk last week as she seemed to be having problems with the regular milk. Out of curiousity, I tried some to see if it tasted anything like normal milk and it was quite nice. Very similar in taste. In fact, I could switch and not even notice the difference.

Here’s what I found:

Goat’s milk is the most widely consumed milk in the world and possesses numerous health benefits.

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.

One of the more significant differences from cow milk is found in the composition and structure of fat in goat milk. The average size of goat milk fat globules is about 2 micrometers, as compared to 2 1/2 – 3 1/2 micrometers for cow milk fat. These smaller sized fat globules provide a better dispersion, and a more homogeneous mixture of fat in the milk. Research indicates that there is more involved to the creaming ability of milk than merely physical size of the fat globules. It appears that their clustering is favored by the presence of an agglutinin in milk which is lacking in goat milk, therefore creating a poor creaming ability, especially at lower temperatures.

Another significant difference from cow milk is the higher amount of shorter-chain fatty acids in the milk fat of goats. Furthermore, glycerol ethers are much higher in goat then in cow milk which appears to be important for the nutrition of the nursing newborn. Goat milk also has lower contents of orotic acid which can be significant in the prevention of fatty liver syndrome. However, the membranes around fat globules in goat milk are more fragile which may be related to their greater susceptibility to develop off flavors than cow milk.

And here is another article:

GOT GOAT’S MILK?

What does goat’s milk give you that cow’s milk doesn’t? In many parts of the world, goat’s milk is preferred to cow’s milk. Even in the United States, the goat is gaining popularity. Goats eat less and occupy less grazing space than cows, and in some families the backyard goat supplies milk for family needs. Goat’s milk is believed to be more easily digestible and less allergenic than cow’s milk. Does it deserve this reputation? Let’s disassemble goat’s milk, nutrient-by-nutrient, to see how it compares with cow’s milk.

Different fat. Goat’s milk contains around ten grams of fat per eight ounces compared to 8 to 9 grams in whole cow’s milk, and it’s much easier to find lowfat and non-fat varieties of cow’s milk than it is to purchase lowfat goat’s milk. Unlike cow’s milk, goat’s milk does not contain agglutinin. As a result, the fat globules in goat’s milk do not cluster together, making them easier to digest. Like cow’s milk, goat’s milk is low in essential fatty acids, because goats also have EFA-destroying bacteria in their ruminant stomachs. Yet, goat milk is reported to contain more of the essential fatty acids linoleic and arachnodonic acids, in addition to a higher proportion of short-chain and medium-chain fatty acids. These are easier for intestinal enzymes to digest.

Different protein. Goat milk protein forms a softer curd (the term given to the protein clumps that are formed by the action of your stomach acid on the protein), which makes the protein more easily and rapidly digestible. Theoretically, this more rapid transit through the stomach could be an advantage to infants and children who regurgitate cow’s milk easily. Goat’s milk may also have advantages when it comes to allergies. Goat’s milk contains only trace amounts of an allergenic casein protein, alpha-S1, found in cow’s milk. Goat’s milk casein is more similar to human milk, yet cow’s milk and goat’s milk contain similar levels of the other allergenic protein, beta lactoglobulin. Scientific studies have not found a decreased incidence of allergy with goat’s milk, but here is another situation where mothers’ observations and scientific studies are at odds with one another. Some mothers are certain that their child tolerates goat’s milk better than cow’s milk, and mothers are more sensitive to children’s reactions than scientific studies.

Less lactose. Goat’s milk contains slightly lower levels of lactose (4.1 percent versus 4.7 percent in cow’s milk), which may be a small advantage in lactose-intolerant persons.

Different minerals. Although the mineral content of goat’s milk and cow’s milk is generally similar, goat’s milk contains 13 percent more calcium, 25 percent more vitamin B-6, 47 percent more vitamin A, 134 percent more potassium, and three times more niacin. It is also four times higher in copper. Goat’s milk also contains 27 percent more of the antioxidant selenium than cow’s milk. Cow’s milk contains five times as much vitamin B-12 as goat’s milk and ten times as much folic acid (12 mcg. in cow’s milk versus 1 mcg. for goat’s milk per eight ounces with an RDA of 75-100 mcg. for children). The fact that goat’s milk contains less than ten percent of the amount of folic acid contained in cow’s milk means that it must be supplemented with folic acid in order to be adequate as a formula or milk substitute for infants and toddlers, and popular brands of goat’s milk may advertise “supplemented with folic acid” on the carton.

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January 3, 2007 - Posted by | Health |

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