Goat milk has gradually become a natural drink whose consumption has increased in recent years. Although it is true that, for centuries, it has become one of the most traditional drinks and consumed in the Canary Islands (especially in Fuerteventura, where a wonderful cheese is made with goat milk, traditionally known as cheese majorero, in its cured, semi-cured and tender versions).
The tradition of goat cheese goes back to the Middle Ages when Fuerteventura was known by the name of Maxorata (and its inhabitants majoreros).
That is why the majoreros and the canaries in general – have known for centuries that goat milk has a whole set of nutritional benefits and ideal properties within a healthy diet.
Researchers at the University of Granada have shown that goat milk is a food with nutritional benefits. It helps improve our health.
A functional food and boost the habitual consumption, both of milk and its derivatives, between the population in general and especially, among all those who present allergy, intolerance to cow’s milk, problems of malabsorption, high cholesterol, anemia, Osteoporosis or prolonged treatments with iron supplements. Especially emphasizing that its nutritional properties surpass those of the milk of a cow.
Part of the results of this research has been published in prestigious scientific journals such as Journal Diary Science and International Dairy Journal.
Benefits of Goat milk:
In many scientific studies carried out to discover and confirm the benefits of goat milk. This milk has been compared on many occasions with the wonderful breast milk. Mainly due to its lower casein content (hence Is considered a hypoallergenic milk), and a similar content of oligosaccharides (which reach the large intestine act as prebiotics, helping in the development of the probiotic flora).
It has a lower amount of lactose compared to cow’s milk. So it is much more digestive and may be more tolerated by some people with lactose intolerance.
But compared to cow’s milk its nutritional benefits do not end here since goat milk contains even more essential fatty acids. This means it helps to lower high levels of total cholesterol and triglycerides, reduces high transaminases (GOT and GPT) and prevents cardiovascular diseases.
Nutritional information of Goat milk:
100 grams of Goat milk provide
|Vitamins:||A, D and C, and to a lesser extent B1, B2, B3, B5, and B12.|
|Minerals:||Calcium, Phosphorus, Potassium, Magnesium, Iron, zinc, Selenium, Manganese and Copper.|
More digestive than cow’s milk:
Good restorative of the intestinal flora has high qualities as a neutralizer of acidity, is very used for those suffering from stomach ulcers, gastritis and other digestive problems that require treatments with antacids.
Goat milk has a lower cholesterol level between 30% and 40% less than cow’s milk. This linked to having more omega 6 fat (not stored in adipose tissue). Becomes an important product for the prevention of diabetes and arteriosclerosis or other cardiovascular conditions.
Goat milk contains less lactose and thanks to its high digestibility is recommended for those suffering from lactose intolerance.
Prevention of osteoporosis:
Goat milk has high levels of vitamin A, B2, calcium and vitamin D. The latter two contribute to bone formation and exerts a preventive effect against diseases such as osteoporosis.
Prevention Anemia Ferrocene:
The usual consumption of goat milk in people with iron-deficiency anemia improves recovery, enhancing the nutritive use of iron and regeneration of hemoglobin.
Similar to breast milk:
Goat milk has a fraction of sugars and oligosaccharides. It’s similar to human milk. This milk plays an important role in the development of the probiotic flora. It defends us from pathogenic bacteria and the brain development of the infant.
1liter of goat milk provides per day all the protein a child needs to 8yr and 60% until age 14yr.
Magnificent food for children:
Goat milk is naturally homogenized since its fat globules are of a very small size (1 to 3 microns). Forming a better emulsion which allows forming clots of fine and soft granulation making an easier digestion making children of little age can take it without risk avoiding colic problems. A bottle of goat milk takes 20 minutes to fully digest in the stomach.
Useful for people with digestive ulcers, colitis and lactose problems.Due to its high buffering qualities (acid neutralizing). It is widely used for those suffering from stomach ulcers and other digestive problems that require treatments with antianxiety drugs.
Buffer power is the effect in which goat milk prevents changes in the reaction (or pH value) of the fluids by absorbing an amount of acid or alkali. This characteristic is very important in the treatment of peptic ulcer when the constant irritation by the action of digestive juices is harmful to the lining of the digestive tract. The main buffer components of this milk are proteins and phosphates.
In people who are lactose intolerant. It has been found that when consuming goat milk no adverse reactions occur due to the fact. This lactose is an isomer of that of cow’s milk as well as the high digestibility of milk Goat. This milk is digested in 20 minutes in the stomach. The reason why no appreciable quantities arrive in the large intestine where the reaction would take place for the lactose.
For people who are diabetic, goat milk contains bioactive factors such as insulin growth factor. It is noteworthy that despite all the properties contained in goat milk, and the positive impact on health. The milk consumed worldwide is cow’s milk. Maybe if we take into all of these nutritional values and all the benefits, that generate the goat milk the health of the people would improve notoriously. To achieve this it is necessary to put into practice the raising of goats. People should stop seeing animals as animals that produce meat. Maybe we would not only contribute to maintaining a species but would also improve the health of all people.