The Health Benefits of Goat’s Milk

Goat Milk is very close to a perfect food. Its chemical structure is amazingly similar to human mother’s milk. It contains a complete protein with all the essential amino acids without the heavy fat content and catarrh (mucus) producing materials of cow milk.

Goats milk offers superior digestibility to cow milk.  Why is that?

• Because the fat globules of goat milk are smaller than those of cows milk, allowing for a greater surface to volume ratio for enzymes to work. This enables the fat of goats milk to be broken down and digested more easily.
• Goat milk has more MCT’s than cow milk. Lipases attack the ester linkages of the shorter-chain fatty acids more readily, enabling more rapid digestion. MCT’s are metabolically unique in that they can be absorbed by a simpler mechanism than other fatty acids. MCT’s, which are higher in goat milk than cow milk, have a unique ability to provide energy to the human metabolism, as well as an ability to lower, inhibit and dissolve cholesterol deposits.
• The lactase enzyme provides for the digestion of lactose, or milk sugar. Persons who do not possess this enzyme are called “lactose-intolerant”. Goat milk contains less lactose than cow milk, so many people can tolerate goat milk better than cow milk.
• Lactose is the most important carbohydrate present in milk. The lactose content of goat milk is about 10% lower than that of cow milk, making it easier to digest for many people.
• The fatty-acid composition of goat milk exhibits substantial differences from that of cow milk. Goat milk fat contains a considerable amount of short-chain and medium-chain fatty acids. Goat milk contains a far larger number of small fat globules than cow milk. Again, making it easier to digest.

Drinking goat milk results in the production of less mucus than when drinking cow milk. This can provide relief to people suffering from respiratory complaints.

Fresh goat milk has a mildly tangy flavor. This flavor is due to the presence of short-chain fatty acids: capric, caprylic and dcaproic acid. Fresh, correctly treated goat milk usually has a very neutral flavor.  However, the flavor of the milk also depends on what the goats are being fed, and the breed of the goat.

In addition, goat milk is 13% higher in calcium with 25% more vitamin B6 and 47% more vitamin A. It is also higher in minerals than cow milk with fewer calories – plus the natural buffering qualities of goat milk make it beneficial for people with ulcers and other stomach problems.

72% of the milk used throughout the world is from goats. Maybe they’re onto something?

Mt. Capra company, from Washington state, specializes in producing high quality wholefood nutritional products derived from all natural goat milk. Their formulas utilize organic and natural ingredients along with advanced research to provide the consumer with the highest quality products available today. Mt Capra’s formulas use traditional wisdom incorporated with novel ingredients which provide unique dietary supplements ranging from general nutrition to digestive health, immune support, and natural cleansers.

Mt Capra specializes in several dietary supplements from fresh goat milk. The milk they process comes from their own farm in the Southwestern part of Washington state. Having their own milk supply gives them and you the assurance that all of the products they manufacture from goats milk are the freshest and of the highest quality possible.

Mt Capra’s goats are free range allowing them to enjoy life the way nature intended. Their food supply is free of pesticides, herbicides, growth hormones and antibiotics. Their laid back lifestyle and food quality is captured in our gentle and unique production methods and transferred into the products they produce.