For many years goats milk has been an excellent source of nutrition for many Americans who could not consume cow’s milk. In fact more people in the world drink goats milk than cows milk. There are many testimonials concerning the health benefits of drinking goats milk and consuming goat’s milk products. Initially, these testimonials were mainly concerning babies who were allergic to cow’s milk or infant formulas, or from adults with digestive problems.
In recent years there have been many additional testimonials of how goats milk is an excellent supplementary source of nutrition to end stage cancer patients and HIV patients. The testimonials state that it greatly increases quality of life for these individuals by having a soothing effect on the gut and helping to maintain body weight, when most other foods are no longer digestible.
There are published reasons why goats milk is a more digestible food when compared to cow’s milk. One major reason may be because goats milk contains higher levels of Medium chain triglycerides, (6-12 carbon length) than cows milk. [1] Medium chain triglycerides (MCT) have been used in specialized diets for humans with malabsorption problems and in parenteral or intravenous nutrition. [2], [3] MCT absorption and conversion to energy requires fewer steps and enzymes than do long chain triglycerides. [2] Absorption of MCT’s can take place even when the body is devoid of certain enzymes necessary for long chain triglyceride transport into the bloodstream. [4]
This may help explain the large number of testimonials of the increased digestive quality of goats milk shared by people with digestive disorders. Surely there may be many other differences that are not explained yet using scientific research. We feel that so many testimonials, from so many different people, for so many years cannot be wrong.
References:
[1] USDA Nutrient Database for Standard Reference, Release 13 (November 1999). http://www.nal.usda.gov/fnic/cgi-bin/list_nut.pl
[2] Klein, S.; Cohn, S.M.; Alpers, D.H. The alimentary tract in nutrition: a tutorial. Shils, M.E.; Olson, J.A.; Shike, M.; Ross, A.C. eds. Modern nutrition in health and disease. Baltimore: Williams and Wilkins; 1999: p. 623.
[3] Traul, K.A.; Driedger, A.; Ingle, D.L.; Nakhasi, D.; Review of the toxicologic properties of medium-chain triglycerides. Food and Chemical Toxicology, 2000 Jan, 38(1):79-98.
[4] Jenkins, D.; Wolever, T.; Jenkins, A. Fiber and other dietary factors affecting nutrient absorption and metabolism. Shils, M.E.; Olson, J.A.; Shike, M.; Ross, A.C. eds. Modern nutrition in health and disease. Baltimore: Williams and Wilkins; 1999: p. 683.
