I love milk. Chocolate milkshakes, ice cream, lasagna, pizza … the list goes on and on of foods I enjoy that contain milk. But milk does not love me.
And I’m not the only one.
More and more people are becoming sensitive to milk. Whether it causes our skin to break out, or leads to intestinal issues, dairy is hard for some of us to consume. Hemp, almond, coconut and other plant-based milk are healthy alternatives. But plant-based cheese, well, just doesn’t taste as good as regular cheese. Another alternative is raw milk. Although raw cow’s milk has many more nutrients than pasteurized cow’s milk, it’s expensive. And let’s face it: Raw milk is difficult to buy in many places.
If you’re trying to eliminate cow’s milk from your diet, try goat’s milk. Goat’s milk is healthier than cow’s milk, especially compared to pasteurized cow’s milk. And it also makes a great addition to many recipes.
Here’s why goat’s milk is a smart choice:
1. Goat’s Milk Contains Less Lactose
Milk contains sugar which is called lactose. Unfortunately, some have difficulty in digesting lactose because they have low levels of lactase, the enzyme that digests lactose. Individuals who have a low level of the enzyme lactase are “lactose intolerant.” Do you have lactose intolerance? If so, you probably suffer from one or more of the symptoms including:
But compared to cow’s milk, goat’s milk contains 10 percent less lactose; therefore, it’s a better option for those who are mildly sensitive to lactose. But if you are allergic to dairy, please consult with your doctor before consuming any goat’s milk or other dairy products.
2. Goat’s Milk Has Fewer Toxins
Many dairy cows are treated with recombinant bovine growth hormones (rBGH) which is used to increase milk production. Unfortunately, these growth hormones end up in our milk and may cause cancer.
Says the American Cancer Society, “Of greater concern is the fact that milk from rBGH-treated cows has higher levels of IGF-1, a hormone that normally helps some types of cells to grow. Several studies have found that IGF-1 levels at the high end of the normal range may influence the development of certain tumors. Some early studies found a relationship between blood levels of IGF-1 and the development of prostate, breast, colorectal, and other cancers, but later studies have failed to confirm these reports or have found weaker relationships. While there may be a link between IGF-1 blood levels and cancer, the exact nature of this link remains unclear.”
However, goats aren’t usually treated with growth hormones. As a result, store-bought goat’s milk has fewer toxins than cow’s milk. After all, goats aren’t a major part of the food industry — they’re still on the fringe. So goats are usually taken care of better than some dairy cows.
3. Goat’s Milk Is Easier To Digest
Goat’s milk has higher levels of medium chain fatty acids. And the fat globules in goat’s milk are about 20 percent smaller than in cow’s milk. When you choose to drink goat’s milk instead of cow’s milk, it will be easier to digest. And when the proteins found in goat’s milk clump (denature) in the stomach, they form a much softer curd (bolus) than cow’s milk. When the curd is smaller, it’s easier on the digestive system. Without a doubt, goat’s milk digests more smoothly and completely than cow’s milk.
Homemade Chocolate Goat’s Milk Ice Cream
When temperatures soar, try some homemade goat’s milk ice cream to cool off. It may not sound good, but it’s actually quite delicious! This recipe is adapted from WillyB.Mum.com.
- 3 cups of raw goat milk (pasteurized is fine)
- ½ cup of dark chocolate chips
- 5 egg yolks
- 1 tablespoon of vanilla extract
- 1/3 cup of raw honey
- 1 teaspoon of sea salt to taste
Pour the goat’s milk into a large pot. Add chocolate chips. Bring the mixture to a simmer on medium low. Mix thoroughly until chocolate is completely melted. Remove from heat. In a separate bowl, whisk the egg yolks and honey. Add a cup of the hot goat’s milk into the egg mixture and whisk slowly. Add another cup of the hot goat’s milk into the egg mixture and whisk slowly. Then pour it into the pot with the rest of the milk mixture.
Return the burner to medium-low. Mix until it thickens. Remove from heat and strain through a wire sifter into a bowl. Stir in the vanilla. Add salt.
Place the bowl in the freezer until slightly cold (around 30 minutes). Stir occasionally. Put into an ice cream maker and follow the directions for your ice cream maker. Serve with your favorite ice cream toppings.
Don’t have an ice cream maker? No problem! Follow the cooking directions, but freeze it in a shallow tray so you can whisk it occasionally as it hardens. Whisk every half an hour to prevent it from getting too icy. For best results, take ice cream out of the freezer half an hour before serving to let it soften slightly in the fridge.
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