Friday, January 24, 2014

CHANGE OUR LIFESTYLE TO SUNNAH.. HAYYGOAT , GOAT MILK..TASTY, CREAMY AND HEALTHIER DRINKS

Assalmualaikum

SUNNAH DRINKS
TRY HAYYGOAT MILK..
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MORE MILKY AND CREAMY
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YOU CAN ADD WITH MILO, HORLICKS, COFEE, CHOCOLATE..EXTRA..
GOOD FOR BABY, KIDS, TEENS, ADULT.. ALL GENERATION
FROM NOW CHANGE TO SUNNAH DRINKS.
HAYYGOAT MILK.. LOW CARBOHYDRATE

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1. ALLERGIC
2. TBC
3. Arthritis
4. Irritation and Ulcers
5. Cured degenerative diseases
6. Longer age
7. Cured the wound faster
8. Good for brain
9. Good for nerve system
10.Intelligence
11.Improving the body's cells
12.Best protein content after breastfeeding
13.Strengthen bones
14.Reduce lung cancer
15.Reduce the risk of heart disease
16.Digestive system
17.Rich in protein enzymes
18.Contains anti-aging
19.Anti Arthritis
20.Treating Maag disease (inflammation of the stomach)
21.Yellow fever
22.Lelah
23.Skin disease
24.The early stages of heart disease
25.Bone formation
26.Tooth formation
27.Help prevent anemia(iron deficiency)
28.Forming a normal blood pressure .

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Thursday, January 9, 2014

GOAT MILK FOR BABIES, CHILDREN AND ADULTS















INTRODUCTION

* * The Goat millk is the best milk for feeding babies after mother’s milk **

Goat milk can be suitable for feeding to babies and children (and adults) when they have an intolerance or an
allergic reaction to cow’s milk and cow’s milk products.

THE ALLERGY PROBLEM of human 
The allergic response to cow’s milk and other dairy products is a reaction to the specific proteins, and may be seen
as the following:
* skin rashes and eczema;
* runny noses, chest infections and asthma;
* digestive upsets, colic and diarrhea.

However, these symptoms might be shown for many different reasons, some of which may have nothing to do with allergies. It is also possible that the reactions may be to allergens other than cow’s milk. For example, some children show allergic reactions to peanuts, soybeans, wheat gluten, etc.

It is often difficult to identify the precise allergy problem. This is usually done by eliminating the suspected allergen, and monitoring the symptoms. If it is suspected that dairy products are the problem, then an attempt is made to eliminate all milk products from the diet. But if this is done, it is very difficult to ensure a balanced diet that will still be sufficient in all nutrients. Milk is particularly valuable as a source of high quality protein and calcium, as well as the other important nutrients it contains. A natural solution may be to use goat milk instead of cow’s milk. In many cases there are no allergic reactions to the goat milk, and it can safely replace cow’s milk in the diet.




ALLERGIC REACTIONS ARE DIFFERENT FROM LACTOSE INTOLERANCE
The allergic reaction to cow’s milk is quite different from that seen when there is lactose intolerance. Lactose intolerance is seldom seen in children, but may develop in adults when the ability to digest lactose is lost. In such a situation, the lactose passes undigested to the large intestine, where it is subject to bacterial action, leading to cramps, excessive gas production, and even diarrhea. A simple solution to the problem of lactose intolerance is to use fermented milk products (such as yogurt or amasi), where “friendly” bacteria have been used to break down the lactose to lactic acid.

THE IMPORTANCE OF HYGIENE
Obviously, you must ensure that any milk you use, from cows or from goats, is of the best quality. It must not only be hygienically produced, but it should also be pasteurized, to eliminate the possibility of disease transmission.
Pasteurization is carried out by heating the milk to 73°C for 15 seconds, or to 63°C for 30 minutes. This will kill any pathogens that may be present, without altering the milk. If the milk is not pasteurized, you should bring it to the boil before use. The loss of nutritive value by doing this is negligible, and is far outweighed by the importance of being sure that the milk is wholesome.



THE NUTRITIVE VALUE OF GOAT MILK
In comparison to human milk, goat milk (as with cow’s milk) is relatively higher in protein and minerals, but lower
in lactose and iron. The vitamin content is similar or higher. Goats vary in the type of milk they produce. There is quite a high variability between breeds of goats, and from one goat to another within the same breed. There is also some variation within the same goat’s lactation depending on the stage of lactation, and any feeding changes. Analyses of the goat milk from the herd at Medunsa have shown that the milk of Saanen goats has about 3.5% milk fat, 2.9% protein and 4.5% lactose. This is much the same as the composition of cow milk. (The crossbred goats have richer milk). However, goat milk differs considerably from cow’s milk in many other respects. These include a different amino acid content and protein composition, which reduce the potential for allergic reactions, where this is a problem with cow’s milk. Other characteristics of goat milk include:

* more C6 to C10 fatty acids, especially caproic acid
* more casein micelles and fat globules in the smaller range
* lack of an agglutinizing agent to cause a “cream line”
* lack of carotenoid pigments ( the milk is white)
* less of some vitamins and minerals: for example, frolic acid and Vitamin B12.

These factors determine the characteristics of goat milk that are of particular interest:
1. Freezing: It freezes and thaws with relatively little change.
2. Flavor: It has its own characteristic flavor. This should be less obvious in good quality milk; but is more
apparent when the milk is heated or is made into cheese. (If there is a problem with the flavor, try adding one or
two drops of vanilla essence).
3. Digestibility: It has a different form of curd, and is said to be more easily digested.
4. Cheese: It makes cheese of many distinctive flavors and textures.
5. Cream: It is difficult to make cream.
6. Vitamin supplement: Frolic acid is needed.



SUPPLEMENTATION OF FROLIC ACID
Goat milk, on a limited number of analyses, has been shown to be deficient in frolic acid when compared to the analysis of human milk. Frolic acid is important in iron metabolism and the formation of red blood cells. Therefore,it is possible that an infant who is fed goat milk without the correct vitamin supplementation may develop anemia. As a general recommendation, a vitamin supplement of frolic acid should be given. Frolic acid can be bought at any pharmacy in the form 5mg tablets which are water-soluble. Ask your pharmacist for help in providing the correct dilution for your child. Because of inefficiencies of absorption, it is necessary to give higher doses than the Recommended Daily Allowance (RDA). Therefore the amount of frolic acid that should be given for children is 0.25 – 1mg/day. RDA’s listed by the Food and Nutrition Board of the National Academy of Sciences in the USA are as follows:

RDA (1989)
Newborn to 5 mth 25 μg/d
5mth to 1 yr 35 μg/d
1 to 3 yr 50 μg/d
4 to 6 yr 75 μg/d
7 to 10 yr 100 μg/d
11 to 14 yr 150 μg/d
15 to 24 yr: boys 180 μg/d
15 to 24 yr: girls 200 μg/d
When a child is solely dependent upon goat milk, as with a newborn infant that is not breast-fed, then frolic acid
supplementation is necessary and recommended. As the child grows older and eats other types of food, then it is
likely that sufficient quantities of frolic acid will be available from the rest of the diet.

MODIFICATION OF MILK FOR BABIES
Some authorities believe that goat milk or cow’s milk should be modified to make it resemble more closely the
analysis of human milk. This is because of the high nitrogen (protein) and mineral content compared to that of
human milk, and the concern that there may be an adverse effect on the kidneys (“renal solute load”).
For example, Marina Petropulos in her book: “Baby and Child Care”
[Struik Publishers, Cape Town, 1984; ISBN 0-86977-185X] recommended the following procedure for babies
under six months that are fed pasteurized cow’s milk:
“How to Make Up: Dilute by mixing 3 parts milk to 1 part (boiled) water. Add 1 level (5g)
teaspoon of sugar to every 100ml mixture of water and milk; bring to boil for a few seconds to make
protein more digestible. Cool rapidly so that it does not form a skin (place in a bowl of ice water).
Strain through a fine sieve into sterilised bottles.

Additions: Deficient in iron and vitamins. From birth daily add 400 I.U. vitamin D for full-term babies; 800 I.U. per day for pre-term babies; 25-40 mg vitamin C. From 2 months add iron:
  • 1.5mg per kilo body mass; that is between 6-12mg per day. Fluoride in liquid or tablet form as advised by dentist.
  • General Remarks: Better if only introduced after the first six months because of danger of allergic response and indigestibility. Throw away any left over in bottle.” 
  • Other authorities may prefer not to add sugar, and would recommend multivitamin supplementation. However, in the case of goat milk, it is important to be sure that a supplement of frolic acid is also given. 
  • Goat milk infant formula has already been modified and has the necessary vitamins and minerals added. (This is different from powdered goat milk)

STORAGE OF GOAT MILK
Goat milk should be pasteurized, to ensure that any pathogens that might be in the milk are eliminated. After pasteurization it should be kept in the fridge at 4°C. At this temperature, it should keep fresh in the fridge for about a week. Do not allow it to warm up, as it will not keep fresh for as long. It is a common practice to freeze goat milk for longer-term storage. Frozen milk should be held at -18 °C, which is the usual setting for a chest freezer. Defrosting should be carried out gradually by leaving the milk out at room temperature. If you heat it in the microwave oven, be careful not to cook it! Occasionally there are problems with frozen milk, because when it is defrosted, the milk separates and looks like curds and whey. When we have tested such milk in the laboratory, the problem has not been bacterial, but to do with the structure of the milk. 

Possible reasons include:
* uneven freezing or a prolonged freezing process;
* partial defrosting, followed by re-freezing.
If this separation of milk occurs, try re-heating the milk, as if you were pasteurizing it again. This is usually all that
is required.

THE USE OF GOAT MILK
Goat milk has been used by many parents successfully for the feeding of their babies. Some children are allergic to
cow’s milk for only a limited period, but in others the problem may persist. Many adults have also reported the benefits of using goat milk. Goat milk is also available as powdered milk and goat milk infant formula.



REPORTED BENEFITS
Over the years since the Milch Goat Project was started in 1987, many children have benefited from the use of goat milk. Here are some of their comments:

* Mrs Potgieter. (Mayville): Benefits of goat milk for an infant. “We adopted a baby who is allergic to baby foods. Goat’s milk has helped us tremendously since she was 1½ months old. She is now 10 months old and I would not think of changing to anything else.”

* Mr I.Veldsman: (Sinoville): Goat milk used where milk formulas were unsuitable.” We tried almost all the different powder milk products available on the market but to no avail. Since we changed our little girl’s diet to goat’s milk, our problems immediately came to an end.”

* Mrs M.Munday. (Muldersdrift): Response of a severely affected child with so-called “lactose intolerance”. "My child suffered from slimy diarrhea, bleeding eczema, wheezing, and had a constant runny nose. I was told he
was lactose-intolerant, and we put him onto goat milk. Within a week, all this cleared up. As goat milk also contains lactose, we now know it was an allergy, not lactose intolerance. Now the whole family is on goat milk, and we have our own goats.”

* Mrs C. Nordengen. (Faerie Glen): The use of goat milk when breastfeeding."My daughter developed problems in hospital even though I was successfully breastfeeding her. She had a bloated stomach, suffered from colic, had blood in her stools, eczema on her skin, and a blocked nose. The pediatrician suggested I cut out allergens from my diet, as these might affect her through my milk. I was living mainly on potatoes, cornflakes and mealie meal. When my daughter was about ten weeks old I decided to try goat milk in my diet. There was no adverse reaction, and we both benefited. I am still breastfeeding her successfully and she is eleven months old.”

* Mrs D.Stratford. (Garsfontein): Goat milk reduces asthma problem.
“My son has had an asthma allergy since he was a baby. He is unable to drink cow’s milk, as his chest closes. Since I have had him on goat’s milk , he is able to drink a glassful of goat’s milk without having an asthma atttack. I personally can recommend goat’s milk for children that are allergic to cow’s milk. It has made my life a lot easier
knowing my child is getting the calcium that he requires from goat’s milk. He is also a lover of cheese, and I have
found goat’s cheese to be just as tasty if not tastier than ordinary cheese.”

* Mrs R.Kennedy. (Waterkloof Glen): Goat milk helps growth and academic performance of an older child. “I have a daughter with minimal brain dysfunction. She is hypo-active, and has a short and long term memory problem. Due to the result of an EEG she was not able to use drugs to help her with her concentration. She was put on a special bland diet for three months, and then we had to introduce certain foodstuffs slowly. Things were going quite well until we introduced cow’s milk, and then we found her concentration was very poor. That meant all dairy products had to be excluded.We introduced goat milk in October 1989, and there were no side effects, nor was there loss of concentration. She started to grow taller when the goat milk was given, and is a much healthier child. She has now completed her Matric.”

* Mr M.Finaughty. (Elardus Park): Persistent allergy in adulthood.
” I have for years suffered from chronic sinusitis and a post-nasal drip. Instead of drinking cow’s milk I used to use coffee creamer, even though I knew that it was not as good nutritionally as milk. Since I have been drinking goat milk I find that there are far less problems.”









by - PROFESSOR E.F.DONKIN - Department of Animal and Wildlife Sciences
Faculty of Natural and Agricultural Sciences
University of Pretoria

Goats Milk The Amazing Benefits

THE AMAZING BENEFITS of GOAT MILK PRODUCTS

Goat milk is as close to a perfect food as possible in nature. Its chemical structure is amazingly similar to mother's milk. It is a complete protein containing all the essential amino acids without the heavy fat content and catarrh producing materials of cow's milk.
If you have been around farms you would notice goats are much more flexible and limber than cows. They can climb and do things that are beautiful to watch. I have seen goats get on the roofs of barns and houses and wondered how it was possible. the reason for this is that goats are a bio organic sodium animal, while cows are a calcium animal.
Bio organic sodium in known in naturopathic medicine as the youth element. Arthritis does not come with old age. It is a lack of this essential mineral that brings on the symptoms of old age.
The highest sources of bio organic sodium is found in goat milk and sweet goat whey. Abundant Life goat milk products contain both quick dried goat milk and the whey. It is the sodium that keeps the goats young, active, flexible, and limber all of their lives. There are no old goats in the human sense. They can climb, jump, leap, and walk all of their lives because bio-organic sodium is the joining mobilizing material that makes this possible.
Each organ of the body has a reserve of one chemical element more than others. It holds certain chemical elements so that it is a unique active organ. This principle, known as "The Chemical Story," is one of the essential principles of naturopathic medicine.
Dr. Koenig of Germany, in autopsy after autopsy, discovered that there is more sodium stored in the stomach than any other organ of the body. The stomach is known as a bio-organic sodium organ in
naturopathic medicine. When the body becomes deficient in bio-organic sodium foods do not digest properly. The stomach's ability to produce enzymes and hydrochloric acid is slowed down and we experience belching, bloating, and ulcers become possible along with many other digestive problems. Coffee, tea, sugar, white flour products, chocolate, alcohol, and especially soda drinking produces a high stomach acid imbalance that sucks the bio-organic sodium right off the walls of the stomach and colon. This condition sometimes takes many years to manifest itself and is not noticed until it becomes a named disease. It is for this reason that we do not permit soda in the house at Abunda Life.
The endless array of mindless over-the-counter drugs like Tums, Pepto Bismal, and bicarbonate of soda, as you may well know, is the wrong type of sodium. Like all drugs, without exception, cause more long term problems than short term solutions. In naturopathic medicine we believe that God provided the answer in food medicine. Goat milk and goat whey are natural food medicines designed to both nourish and heal, prevent and treat the stomach, colon, intestines, and arthritic like conditions.
I've seen goat milk perform wonders at Abundant Life Clinic with both children and adults. I have seen people who could not digest a single food come back to health with goat milk. Many mothers have thrown out the plastic mixes called baby formulas to have their children grow strong and healthy without drugging them and without heavy mucus that cows milk often produces. Some people have resurrected from the dead with goat milk.
Dr. Jensen told me that Gandhi was always able to rapidly come back to excellent health after his very prolonged fasts because of goat milk. Goat milk is one of the best food medicines for rebuilding the brain, nervous system, and mental faculties. Goat milk is one of the finest foods for regenerating the cells of the body and bringing a person back to health.
After mother's milk, goat milk is the ideal food for weaning a child. It is the nearest to mother's milk in composition, nutrients, and natural chemical properties. It is easy to digest and is a magnificent bodybuilding food. Its fat globules are one ninth the size as cow's milk, making it easier to digest. If you don't homogenize cow's milk you must remove some of the cream. With goats milk this is not necessary as it is naturally homogenized.
One common denominator that Dr. Jensen discovered in his 70 year study of people over the age of 100, in visiting 90 countries, was goat milk.
Margaret Patton of London died at 137 years old.
Jonathan Hartop walks 9 miles a day at the age of 136 and lived to be 138.
Thomas Parr lived 152 years and Peter Czar tin from Austria live to be 184. All lived on goat milk.
Goat milk is the number one substitute for cow milk made by most naturopathic doctors for the following reasons:
  • 1. Goat milk is a highly compatible nourishing natural food for people who are allergic to cow milk.
    2. Cow milk is mucus forming to many people. Goat milk is not only non-mucus forming, but actually helps to neutralize mucus.
    3. The fat content in goat milk is very low compared to cow milk. The fat globules are 1/9 the size of cow milk making it a very easy natural food to break down.
    4. Certain ethnic groups, especially Jews and Blacks and some Hispanics are lactate intolerant, which means that their bodies can react adversely to cow milk and cow milk products. For these people goat milk can be the perfect substitute.
    5. The chemical structure of goat milk is very close to that of mother's milk.
    6. The elements of goat milk are similar to those found in the stomach, colon, intestines, and joints. Thereby making goat milk the perfect food for these symptoms.
    7. Goat milk digests easily making it the perfect food for children, the elderly, those with digestive difficulties, those recuperating from a disease or health conditions, and your pets that have been weaned from their mother.
    8. Goat milk neutralizes acids and toxins.
    9. Goat milk is high in healing enzymes and has a superior form of calcium than cow milk.
    10. Goat milk is compatible with most Abundant Life powder formulas.




23. Berjenis-Jenis Kejadian Malaikat - Ustaz Kazim Elias

Friday, January 3, 2014

Here are 5 reasons goat milk is better than cow milk.

by DR. THOMAS COOKE on AUGUST 20, 2010


Goat milk is less allergenic.
  1. Common food allergy for children under three is cow’s milk. Mild side effects include vomiting, diarrhea, and skin rashes and severe effects can be as serious as anaphylactic shock ( A sudden, severe allergic reaction characterized by a sharp drop in blood pressure, urticaria, and breathing difficulties that is caused by exposure to a foreign substance, such as a drug or bee venom, after a preliminary or sensitizing exposure) .
  2. The allergic reaction can be blamed on a protein allergen known as Alpha s1 Casein found in high levels in cow’s milk. The levels of Alpha s1 Casein in goat’s milk are about 89% less than cow’s milk providing a far less allergenic food.  In fact a recent study of infants allergic to cow’s milk found that nearly 93% could drink goat’s milk with virtually no side effects.
Goat’s milk is naturally homogenized.
  1. the cow's milk will be separate into two distinct "phases" of cream and skim milk on the bottom, when you place cow's milk and goat milk in the refrigerator overnight, but the goat milk will looks exactly the same. This is a natural separation process that is caused by a compound called agglutinin (such as an antibody, that is capable of causing agglutination of a particular antigen, especially red blood cells or bacteriaand it will always cause the cow’s milk to separate. 
  2. The homogenization process ( the utilizes process of milk) method works by forcing the fluid milk through a tiny hole under tremendous pressure which destroys the fat globule cell wall and allows the milk and cream to stay homogeneous or suspended and well mixed.
  3. The problem with such homogenization is that once the cell wall of the fat globule has been broken, it releases a superoxide (free radical) known as Xanthine Oxidase.
  4. The free radicals cause a host of problems in the body not the least of which is DNA mutations which often lead to cancer.
  5. Goat’s milk has smaller fat globules and does not contain agglutinin which allows it to stay naturally homogenized thus eliminating the dangers associated with homogenization (To make uniform in consistency, especially to render (milk) uniform in consistency by emulsifying the fat content.)
Goat’s milk is easier to digest.
  1. Goat’s milk has smaller fat globules as well as higher levels of medium chain fatty acids.
  2. During digestion, each fat globule and individual fatty acid will have a larger surface-to-volume ratio resulting in a quicker and easier digestion process.
  3. The proteins found in milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow’s milk. This allows the body to digest the protein more smoothly and completely than when digesting cow’s milk.
Goat’s milk rarely causes lactose intolerance.
  1. All milk contains certain levels of lactose which is also known as ‘milk sugar.’ A relatively large portion of the population suffers from a deficiency (not an absence) of an enzyme known as lactase (An enzyme occurring in certain yeasts and in the intestinal juices of mammals and catalyzing the hydrolysis of lactose into glucose and galactose) which is used to.
  2. This deficiency results in a condition known as lactose intolerance which is a fairly common ailment. (Lactose intolerance and cow’s milk allergy (cma) are two distinct conditions. CMA is due to a protein allergen, while lactose intolerance is due to a carbohydrate sensitivity.)
  3. Goat’s milk contains less lactose than cow’s milk and therefore is easier to digest for those suffering from lactose intolerance. 
Goat’s milk matches up to the human body better than cow’s milk.
  1. Goat’s milk has a greater amount of essential fatty acids such as linoleic ( Pertaining to, or derived from, linoleum, or linseed oil; specifically (Chem), designating an organic acid, a thin yellow oil, found combined as a salt of glycerin in oils of linseed, poppy, hemp, and certain nuts) and arachidonic acid ( n unsaturated fatty acid, C20H32O2, found in animal fats, that is essential in human nutrition and is a precursor in the biosynthesis of some prostaglandins) 
  2. Cow’s milk as well as significantly greater amounts of vitamin B-6, vitamin A, and niacin. Goat’s milk is also a far superior source of the vitally important nutrient potassium which we discussed in a previous High Road to Health issue. This extensive amount of potassium causes goat’s milk to react in an alkaline way within the body whereas cow’s milk is lacking in potassium and ends up reacting in an acidic way.
  3. Goat’s milk is better for human consumption. A baby usually starts life at around 7-9 pounds, a baby goat (kid) usually starts life at around 7-9 pounds, and a baby cow (calf) usually starts life at around 100 pounds. Now speaking from a purely thermodynamic position, these two animals have very significant and different nutritional needs for both maintenance and growth requirements. 
  4. Cow’s milk is designed to take a 100 pound calf and transform it into a 1200 pound cow. Goat’s milk and human milk were both designed and created for transforming a 7-9 pound baby/kid into an average adult/goat of anywhere between 100-200 pounds. 
  5. Goat’s milk has several attributes that cause it to be a far superior choice to cow’s milk. Goat’s milk is less allergenic, naturally homogenized, easier to digest, lactose intolerant friendly, and biochemically/thermodynamically superior to cow’s milk.

Thomas R. Cooke, Doctor of Osteopathy; Graduated in 1976 from Texas College of Osteopathic Medicine. For over thirty years Dr Cooke has been caring for patients in a culture of holistic treatment, practicing a preventative illness approach, while teaching and encouraging patients the importance of wellness care.

  1. Freund G. Use of goat milk for infant feeding: experimental work at Creteil (France). Proceeding of the meeting Interets nutritionnel et dietetique du lait de chevre. Niort, France: INRA, 1996:119–21 []





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