Goat's Milk

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JoAnn Guest <angelprincessjo

Nature’s " Prescription " Milk JoAnn Guest

 

Nature’s " Prescription " Milk

JoAnn Guest

Sep 07, 2005 15:05 PDT

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To most people today, especially in the more developed

countries,

the term milk is synonomous with cow's milk, as if

cow's alone

possess a singular ability to produce mammary

secretions.

 

Perhaps nowhere has the feeling been more prevalent

than in the

U.S., where over 10 million cows are maintained to

provide an

abundant source to our country, producing more than

125 billion pounds

of milk annually.

 

Yet on a world-wide basis, there are more people who

drink the milk

of goats than from any other single animal.

Here in the U.S. alone there are approximately a

million dairy goats

actively producing milk.

 

As the interest in dairy goats and their products

continue to rise,

it is apparent that many " misconceptions " ,

discrepancies and

exaggerated claims are being perpetrated. A comparison

of cow and goat

milk seems to be in order, so that some prejudices

against goat milk

may

be erased.

 

Goat's milk is most like human milk in “composition”

and is praised

because it is readily digestible. Our bodies can

digest goat's milk

in just 20 minutes; conversely, it takes two to three

hours to digest

cow's milk.

 

Like other milk-producing animals, the milk

consistency (molecular

structure) is set up by nature to sustain life of its

“offspring”— the

larger the animal the thicker and larger fat and

protein molecules.

 

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 ½- 3

½ micrometers for cow milk fat which makes goat milk

“protein molecules” one-fifth smaller than those of

cow milk protein, a

must for a “compromised” digestive system. These

smaller sized fat

globules provide a better " dispersion " , and a more

homogeneous mixture

of fat in the milk. . The " natural homogenization " of

goat milk is from

a human health standpoint, much better.

 

Another significant difference from cow milk is the

higher amount of

shorter-chain fatty acids in the milk fat of goats.

Goat milk is much higher in minerals,

calcium, potassium, magnesium, phosphorus, chlorine

and manganese; and

lower in sodium, iron, sulphur, zinc and molybdenum.

 

The high nutritional quality and the greater “ease of

digestion” of

goat milk is what makes it so effective in the

prevention or reversal

of

disease. The secret lies in its “dual” natural ability

to be

half-cleansing and half-building.

 

Goat's milk contains a unique essential balance of

vitamins, minerals,

proteins, carbohydrates, enzymes and fats—it is one of

the few “whole

foods” that is actually able to “sustain” life.

Furthermore, " glycerol

ethers " are much higher in goat than 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.

 

 

Some doctors call goat's milk and goat milk

products " prescription milk. "

 

It has gained this reputation because doctors and

nutritionists

worldwide prescribe it for everything from infant

colic to advanced

degenerative diseases.

 

Dr. William Lee Secor, a medical doctor from

Kerrville, Texas,

wrote:

" I am a surgeon, restricting my practice to surgery,

but since

discovering the value of goat milk in the treatment of

stomach and

intestinal ulcers, I have not operated on a single

ulcer case and this

covers a period of more than a dozen years. "

 

Through my personal experience and research , I have

found that goat's

milk assists in the healing of certain diseases,

specifically ulcers,

arthritis, rheumatism, IBS, Crohn's disease,

fibromyalgia, leaky gut syndrome, anxiety disorders,

anorexia,

asthma, food allergies and many other chronic

disorders.

 

In Summary:

 

1. Goat milk has a more “easily digestible” fat and

protein

content than cow milk.

 

2. The increased digestibility of protein is of

importance to

infant diets, as well as to invalid and

convalescent diets.

 

3. Goat milk tends to have a better “buffering”

quality, which is

good for the treatment of ulcers.

 

4. In under-developed countries, where consumption is

low, goat milk is

an important daily food source of protein, phosphate

and calcium not

available otherwise.

 

5. Goat milk can successfully replace cow milk in

infant diets.

Allergies appear to be more common than originally

thought, especially

in very young children. In an allergic type reaction,

symptoms are

produced by

histamines, which are stored in body cells. Histamines

are released

when

triggered by local stimulus.

Antibody- antigen type reactions that manage to find

an anchorage on

cell walls trigger a release of histamine and produce

the allergic

symptoms. Such a release brings on a congestion of the

capillaries and

a

 

flooding of the intracellular spaces by the lymphatic

glands. The

stimulation of local nerve endings also occurs.

Some of the " sudden deaths” (SIDS) of infants appear

to be related to

an

“allergic type” response to cow’s milk resulting in

“anaphylactic

shock”.

 

JoAnn Guest

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

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