Goat Milk > Cow Milk

[Coasterr]

Thermodynamically speaking, 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. 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. This significant discrepancy, along with many others, is manifesting on a national level as obesity rates sky rocket in the U.S.

Goat’s milk has smaller fat globules as well as higher levels of medium chain fatty acids. This means that 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. Also, when 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.

If you were to place both a glass of fresh cow’s milk as well as fresh goat’s milk in the refrigerator overnight, the next morning you would find that while the goat’s milk looks exactly the same, the cow’s milk has separated into two distinct ‘phases’ of cream on the top and skim milk on the bottom. This is a natural separation process that is caused by a compound called agglutinin and it will always cause the cow’s milk to separate. As Americans, we like everything neat and tidy and so to get the milk to the consumer in a uniform manner, the dairy industry utilizes a process called homogenization. This 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.

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. (see picture) Now free radicals cause a host of problems in the body not the least of which is DNA mutations which often lead to cancer! Thus, the benefit of natural homogenization comes into clear view. 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.