- Raw goat milk
- Raw chocolate powder
- chia seeds
- banana half
- extra sweet with stevia, or agave, or soaked dates
Goat Milk Nutrition
Goat's milk is preferred over cow's milk in some parts of the world and the smaller size and relative ease of keeping goats is making small farm and backyard goat-keeping increasingly popular here in the United States. Purported health benefits have goat's milk and goat's milk products in high demand.
Fat
Goat's milk is actually slightly higher in fat than cow's milk, with 10 g per 8-oz. cup vs. 8 to 9 g per cup of cow's milk; however, several important differences make it qualitatively different and a more desirable source of dairy products for some individuals, according to the website AskDrSears.com. Goat's milk lacks certain proteins that cause fat molecules to clump together, which makes goat's milk more digestible. Goat's milk also contains a higher proportion of short-chain and medium-chain fatty acids than cow's milk, which are easier to digest than long-chain fatty acids. And, while low in overall content of essential fatty acids, goat's milk is higher than cow's milk in the essential fatty acids linoleic and arachidonic acid.
Protein
The action of stomach acids on goat's milk makes it more easily digestible than cow's milk. Goat's milk is good for infants who have a tendency to spit up because it clears the stomach faster than cow's milk, thereby going on to complete the digestive process. The allergenic coefficient of goat's milk is less than cow's milk by virtue of its much smaller quantity of casein -- a protein that causes allergies for many people. Casein content is very low in goat's milk and its molecular structure is closer to that of human milk than cow's milk. A study published in 2010 in "Current Pharmaceutical Design" cited specific immune modulating capabilities and antiatherogenic properties in goat's milk as being beneficial for treating allergies and inflammatory conditions.
Vitamins and Minerals
Goat's milk compares favorably to cow's milk in its vitamin and mineral content in many areas and falls short in others. One hundred grams of goat's milk provides about 10 percent more protein, 13 percent more calcium, 47 percent more vitamin A and 3 1/2 times the amount of niacin, according to the website Meyenberg.com. However, cow's milk exceeds goats milk in folic acid by 10 times, making goat's milk inadequate as an infant formula unless it is fortified with extra folic acid.
Iron Metabolism
Goat's milk was found superior to cow's milk in making iron more absorbable, according to a study published in 2006 in the "International Dairy Journal." Subjects with iron deficiency anemia were given a variety of diets for two weeks and the researchers reported that iron status improved the most on a goat's milk diet.
Safety
The growing popularity of organic, locally produced and artisanal foods has led to some controversy regarding production methods and food safety. In the realm of dairy products, some value raw milk for its enzyme content, which is lost in pasteurization. Additionally, proponents of raw milk cite the damaging effects of pasteurization on milk proteins. Bacterial contamination is another area of concern. While research results vary widely, one study, published in 2010 in the "Journal of Dairy Science" found that raw milk samples from 21 artisan cheese manufacturers did not differ significantly in coliform bacteria count from pasteurized milk, with 92 percent of goat milk samples falling within the compliance limits of the United States Grade A Pasteurized Milk Ordinance.
from Tracey Roizman
Read more: http://www.livestrong.com/article/298838-raw-goat-milk-nutrition/#ixzz2TMagQVz8
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