Let’s get it all out there, I’m pretty much against the consumption of cattle-based dairy products—unless it’s a quality based yoghurt which makes up for the milk origins by be chalk full of beneficial bacterial strains.
One of the major issues with cattle-based dairy is the high levels of lactose. Dr. Yujin Zhu M.D. of the Department of Gastroenterology at the School of Medicine at the Zhejiang University found that the gas production and induction of caused by the ingestion of lactose contribute to digestive symptoms, especially bloating and IBS patients. You may not be suffering from IBS but that doesn’t mean that the ingestion of lactose cannot harm you. The research of Vesa Tuula PhD of the Foundation for Nutrition Research in Helsinki Finland looked at the prevalence of lactose intolerance and found “[it] is above 50% in South America, Africa, and Asia, reaching almost 100% in some Asian countries. In the United States, the prevalence is 15% among whites, 53% among Mexican-Americans and 80% in the Black population. In Europe it varies from around 2% in Scandinavia to about 70% in Sicily” concluding that “two thirds of the world adult population is lactase intolerable”.
If you need your dairy fix for the week there is another option: goat milk.
According to the analytical research of Dr. Jenness of the Department of Biochemistry at the University of Minnesota found that many varieties of goat’s milk have less lactose (1% less to be exact—which sounds small but allows many intolerant adults to eat it without fear) and “Caseinate micelles of goat milk contain more calcium and inorganic phosphorus”—wonderful extra goodies. It also has more potassium! Those aren’t the only benefits. The University of Granada’s Department of Physiology has revealed that goat milk has more beneficial properties to health than cow’s milk which include the ability to “prevent ferropenic anemia (iron deficiency) and bone demineralization”.
The lead of this study was Doctor Javier Diaz Castro and Margarita Sanchez Campos, their team found that those who suffered from the aforementioned issues “have a better recovery with goat’s milk”. These findings were caused “due to the higher bioavailability of iron, calcium, phosphorus and magnesium, the restoration of altered hematological parameters”. The researchers concluded that the consumption of goat’s milk has positive effects on mineral metabolism and recovery from iron deficiencies and bone mineralization and furthermore “unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studied.” Sounds like goat’s milk has become the winning choice in the race against cattle-based dairy.
Dr. Margarita Sanchez Campos didn’t just tag team with Dr. Castro, she also conducted her own research that found that goat’s milk has many nutrients that make it similar to human milk. This is because it has casein (though less of it), which allows it to be hypoallergenic (doesn’t promote allergies to dairy in the 1st place). The Granada researchers pointed out “for this reason, in some countries it is used as the basis for the development of infant formula”. Even better is its high dose of oligosaccharides, “these compounds reach the large intestine undigested and act as prebiotics, i.e. they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear”. That isn’t even their most beneficial ingredient; goat’s milk is also high in fatty acids—the omega-6 and omega-3 variety (including the very important linoleic and arachidonic, which are players in intricate cellular functions). Those fatty acids serve as a quick source of energy, that isn’t stored as fat. Goat’s milk is so good it even reduces your cholesterol; and can assist in maintaining your triglyceride levels. This makes it an ideal addition to you diet if you’re aiming to prevent the onset of heart disease!
In the battle between cattle-based milk and goat’s milk the winner is becoming increasingly clear (thanks to continual contributions to the scientific literature): goat’s milk has been blowing cow’s milk out of the water time and time again. So if you really wish to never give up dairy, incorporate the true Dairy King into your diet and munch on goat-based products, your gut—and your overall health—will thank you for it, and so will your taste buds!