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 bacteria) and 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 [↩]