You are not going to believe the benefits of Raw Goats Milk. I know old timers were raised on raw cows milk and survived per say. Now a days, there saying raw is not good for you. WHAT????? Funny how generations did it before they came up with that……Now they want to pasturize everything and kill the good bacteria our bodies need.
Let me give you some of my own evidence on my own body. 12 yrs ago I had Gall Bladder surgery and it was removed. Now my liver has to work harder to digest and break down food. While I was raising goats for milk and drinking it, it helped me digest food better and gave me good enzymes to cleanse my body and blood and organs.
I do not trust store bought milk anymore because of all the diseases that has been found in the cows and hormones and steroids in the milk, not to mention the preservatives you are putting in your body. Its also watered down. I only buy store bought milk if I have to like when I dried off my girls to get ready for birth.
I do not trust store bought milk anymore because of all the diseases that has been found in the cows and hormones and steroids in the milk, not to mention the preservatives you are putting in your body. Its also watered down. I only buy store bought milk if I have to like when I dried off my girls to get ready for birth.
Even the goats milk in the can in the store has been pasturized and preserved with a chemical. People say it just doesnt taste the same. Now, I have to admit, some people can taste the difference from goats milk and cows and do not like it. Thats ok, everyone doesnt like goats milk. It will have a different taste because it still has the cream and is sweet. They are just not use to it. People are afraid to even try it, the first thing they think is EWWWWW GOAT!!!!!! Its all in their head. lol
Im going to share what I know and then Ill leave you with some articles to back me up. Alot of the extra articles are printed with permission in exchange for helping to promote other blogs and websites so we can help each other out. All credit goes to the original authors. I will also provide some links, if some do not work, copy and paste into your browser.
First, goats milk is naturally homogenized by the goat. Which means the flat globules and proteins do not stick together like cows milk. People who are lactose intolerant, or have trouble digesting any dairy products can digest goats milk easier for this reason. Alot of dr’s have had to prescribe or suggest giving babies raw goats milk for babies who cannot even digest store bought, synthetic baby formulas.
Here are some good articles that can explain things a whole lot better than me, printed with permission.
This is one I found in my Dairy Goat Journal Magazine: you can click on it and zoom in.
You can even can raw goat milk for preservation and later use:
The Health Benefits of Raw Milk
There’s little mention in the mainstream media these days, of traditional foods having healing properties. Sure, there’s a ton of hype touting unfermented soy products, vegetable oils and supplements as modern saviors, but in reality, these items have risk-to-benefit ratios like many drugs do (1).
Few people are aware that clean, raw milk from grass-fed cows was
actually used as a medicine in the early part of the last century (2)(3).
That’s right. Milk straight from the udder, a sort of “stem cell” of foods,
was used as medicine to treat, and frequently cure some serious chronic
diseases (4). From the time of Hippocrates to until just after World War
II, this “white blood” nourished and healed uncounted millions.
Clean raw milk from pastured cows is a complete and properly balanced
food. You could live on it exclusively if you had to. Indeed, published
accounts exist of people who have done just that (5)(6). What’s in it that
makes it so great? Let’s look at the ingredients to see what makes it such
a powerful food (7).
Proteins
Our bodies use amino acids as building blocks for protein. Depending on who you ask, we need 20-22 of them for this task. Eight of them are considered essential, in that we have to get them from our food. The remaining 12-14 we can make from the first eight via complex metabolic pathways in our cells.
Raw cow’s milk has all 8 essential amino acids in varying amounts,
depending on stage of lactation (8). About 80% of the proteins in milk
are caseins- reasonably heat stable and, for most, easy to digest. The
remaining 20% or so are classed as whey proteins, many of which have
important physiological effects (bioactivity) (9). Also easy to digest, but
very heat-sensitive (10), these include key enzymes (11) (specialized
proteins) and enzyme inhibitors, immunoglobulins (antibodies) (12),
metal-binding proteins, vitamin binding proteins and several growth
factors.
Current research is now focusing on fragments of protein (peptide
segments) hidden in casein molecules that exhibit anti-microbial activity
(13).
Lactoferrin (14), an iron-binding protein, has numerous beneficial
properties including (as you might guess) improved absorption and
assimilation of iron, anti-cancer properties and anti-microbial action
against several species of bacteria responsible for dental cavities (15).
Recent studies also reveal that it has powerful antiviral properties as well
(16).
Two other players in raw milk’s antibiotic protein/enzyme arsenal are
lysozyme and lactoperoxidase (17). Lysozyme can actually break apart
cell walls of certain undesirable bacteria, while lactoperoxidase teams up
with other substances to help knock out unwanted microbes too.
The immunoglobulins, an extremely complex class of milk proteins also
known as antibodies, provide resistance to many viruses, bacteria and
bacterial toxins and may help reduce the severity of asthma symptoms
(18). Studies have shown significant loss of these important disease
fighters when milk is heated to normal processing temperatures (19).
Carbohydrates
Lactose, or milk sugar, is the primary carbohydrate in cow’s milk. Made
from one molecule each of the simple sugars glucose and galactose, it’s
known as a disaccharide. People with lactose intolerance for one reason
or another (age, genetics, etc.), no longer make the enzyme lactase and
so can’t digest milk sugar (20). This leads to some unsavory symptoms,
which, needless to say, the victims find rather unpleasant at best. Raw
milk, with its lactose-digesting Lactobacilli bacteria intact, may allow
people who traditionally have avoided milk to give it another try.
The end-result of lactose digestion is a substance called lactic acid
(responsible for the sour taste in fermented dairy products). Besides
having known inhibitory effects on harmful species of bacteria (21), lactic
acid boosts the absorption of calcium, phosphorus and iron, and has been
shown to make milk proteins more digestible by knocking them out of
solution as fine curd particles (22)(23).
Fats
Approximately two thirds of the fat in milk is saturated. Good or bad for
you? Saturated fats play a number of key roles in our bodies: from
construction of cell membranes and key hormones to providing energy
storage and padding for delicate organs, to serving as a vehicle for
important fat-soluble vitamins (see below) (24).
All fats cause our stomach lining to secrete a hormone (cholecystokinin
or CCK) which, aside from boosting production and secretion of digestive
enzymes, let’s us know we’ve eaten enough (25)(26). With that trigger
removed, non-fat dairy products and other fat-free foods can potentially
help contribute to over-eating.
Consider that, for thousands of years before the introduction of the
hydrogenation process (pumping hydrogen gas through oils to make them
solids) (27) and the use of canola oil (from genetically modified rapeseed)
(28), corn, cottonseed, safflower and soy oils, dietary fats were somewhat
more often saturated and frequently animal-based. (Prior to about 1850
animals in the U.S. were not so heavily fed corn or grain). Use of butter,
lard, tallows, poultry fats, fish oils, tropical oils such as coconut and palm,
and cold pressed olive oil were also higher than levels seen today.
(29)(30)
Now consider that prior to 1900, very few people died from heart disease.
The introduction of hydrogenated cottonseed oil in 1911 (as trans-fat
laden Crisco) (31)(32) helped begin the move away from healthy animal
fats, and toward the slow, downward trend in cardiovascular health from
which millions continue to suffer today.
CLA, short for conjugated linoleic acid and abundant in milk from
grass-fed cows, is a heavily studied, polyunsaturated Omega-6 fatty acid
with promising health benefits (33). It certainly does wonders for
rodents, judging by the hundreds of journal articles I’ve come across!
Among CLA’s many potential benefits: it raises metabolic rate, helps remove
abdominal fat, boosts muscle growth, reduces resistance to insulin, strengthens the immune system and lowers food allergy reactions. As luck would have it, grass-fed raw milk has from 3-5 times the amount found in the milk from feed lot cows (35)(36)
Vitamins
Volumes have been written about the two groups of vitamins, water and
fat soluble, and their contribution to health. Whole raw milk has them all,
and they’re completely available for your body to use. (37) Whether
regulating your metabolism or helping the biochemical reactions that free
energy from the food you eat, they’re all present and ready to go to work
for you.
Just to repeat, nothing needs to be added to raw milk, especially that
from grass-fed cows, to make it whole or better. No vitamins. No
minerals. No enriching. It’s a complete food.
Minerals
Our bodies, each with a biochemistry as unique as our fingerprints (38),
are incredibly complex, so discussions of minerals, or any nutrients for
that matter, must deal with ranges rather than specific amounts. Raw
milk contains a broad selection of completely available minerals ranging
from the familiar calcium and phosphorus on down to trace elements, the
function of some, as yet, still rather unclear.
A sampling of the health benefits of calcium, an important element
abundant in raw milk includes: reduction in cancers, particularly of the
colon: (39) higher bone mineral density in people of every age, lower risk
of osteoporosis and fractures in older adults; lowered risk of kidney
stones; formation of strong teeth and reduction of dental cavities, to
name a few. (40)(41)(42)
An interesting feature of minerals as nutrients is the delicate balance
they require with other minerals to function properly. For instance,
calcium needs a proper ratio of two other macronutrients, phosphorus
and magnesium, to be properly utilized by our bodies. Guess what?
Nature codes for the entire array of minerals in raw milk (from cows on
properly maintained pasture) to be in proper balance to one another (43)
thus optimizing their benefit to us.
Enzymes
The 60 plus (known) fully intact and functional enzymes in raw milk
(44)(45) have an amazing array of tasks to perform, each one of them
essential in facilitating one key reaction or another. Some of them are
native to milk, and others come from beneficial bacteria growing in the
milk. Just keeping track of them would require a post-doctoral degree!
To me, the most significant health benefit derived from food enzymes is the burden they take off our body. When we eat a food that contains
enzymes devoted to its own digestion, it’s that much less work for our
pancreas. (46) Given the choice, I’ll bet that busy organ would rather
occupy itself with making metabolic enzymes and insulin, letting food
digest itself.
The amylase (47), bacterially-produced lactase (48), lipases (49) and
phosphatases (50) in raw milk, break down starch, lactose (milk sugar),
fat (triglycerides) and phosphate compounds respectively, making milk
more digestible and freeing up key minerals. Other enzymes, like
catalase, (51) lysozyme (52) and lactoperoxidase (53) help to protect
milk from unwanted bacterial infection, making it safer for us to drink.
Cholesterol
Milk contains about 3mg of cholesterol per gram (54) – a decent amount.
Our bodies make most of what we need, that amount fluctuating by what
we get from our food. (55) Eat more, make less. Either way, we need it.
Why not let raw milk be one source?
Cholesterol is a protective/repair substance. A waxy plant steroid (often
lumped in with the fats), our body uses it as a form of water-proofing,
and as a building block for a number of key hormones.
It’s natural, normal and essential to find it in our brain, liver, nerves,
blood, bile, indeed, every cell membrane. (56) The best analogy I’ve
heard regarding cholesterol’s supposed causative effects on the clogging
of our arteries is that blaming it is like blaming crime on the police
because they’re always at the scene.
Seriously consider educating yourself fully on this critical food issue. It
could, quite literally, save your life. See my Cholesterol Primer to learn
the truth.
Beneficial Bacteria
Through the process of fermentation, several strains of bacteria naturally present or added later (Lactobacillus, Leuconostoc and Pediococcus, to name a few) can transform milk into an even more digestible food. (57) With high levels of lactic acid, numerous enzymes and increased vitamin content, ‘soured’ or fermented dairy products like yogurt and kefir (made with bacteria and yeast, actually) provide a plethora of health benefits for the savvy people who eat them. (58) Being acid lovers, these helpful little critters make it safely through the stomach’s acid environment to reach the intestines where they really begin to work their magic (59) (Above right, Lactobacillus casei).
Down there in the pitch black, some of them make enzymes that help
break proteins apart- a real benefit for people with weakened digestion
whether it be from age, pharmaceutical side-effects or illness. (60)
Other strains get to work on fats by making lipases that chop
triglycerides into useable chunks. (61) Still others take on the milk sugar,
lactose, and, using fancy sounding enzymes like beta-galactosidase,
glycolase and lactic dehydrogenase (take notes, there’ll be a quiz later!),
make lactic acid out of it. (62)
As I mentioned way up yonder in the Carbohydrate section, having lactic acid working for you in your nether regions can be a good thing.
Remember? It boosts absorption of calcium, iron and phosphorus, breaks
up casein into smaller chunks and helps eliminate bad bugs. (I told you
there’d be a quiz!)
Raw milk is a living food with remarkable self-protective properties, but
here’s the kick: most foods tend to go south as they age, raw milk just
keeps getting better.
Not to keep harping on this, but what the heck: through helpful bacterial
fermentation, you can expect an increase in enzymes, vitamins, mineral
availability and overall digestibility. Not bad for old age!
A Word About Diet In General
Use common sense and stick with whole, unprocessed foods, free from
genetic tweaking (there’s still just too much conflicting information out
there on that topic), and you’ll likely be ahead of the game.
Cook your foods minimally, and you’ll be even better off. Learn about
sprouting and fermentation. Question everything before letting it past
your lips.
Explore what worked for countless generations before ours, and put it to
work for yourself today. You can achieve great health by diet alone. I’ve
done it, and so can you!
Few people are aware that clean, raw milk from grass-fed cows was
actually used as a medicine in the early part of the last century (2)(3).
That’s right. Milk straight from the udder, a sort of “stem cell” of foods,
was used as medicine to treat, and frequently cure some serious chronic
diseases (4). From the time of Hippocrates to until just after World War
II, this “white blood” nourished and healed uncounted millions.
Clean raw milk from pastured cows is a complete and properly balanced
food. You could live on it exclusively if you had to. Indeed, published
accounts exist of people who have done just that (5)(6). What’s in it that
makes it so great? Let’s look at the ingredients to see what makes it such
a powerful food (7).
Proteins
Our bodies use amino acids as building blocks for protein. Depending on who you ask, we need 20-22 of them for this task. Eight of them are considered essential, in that we have to get them from our food. The remaining 12-14 we can make from the first eight via complex metabolic pathways in our cells.
Raw cow’s milk has all 8 essential amino acids in varying amounts,
depending on stage of lactation (8). About 80% of the proteins in milk
are caseins- reasonably heat stable and, for most, easy to digest. The
remaining 20% or so are classed as whey proteins, many of which have
important physiological effects (bioactivity) (9). Also easy to digest, but
very heat-sensitive (10), these include key enzymes (11) (specialized
proteins) and enzyme inhibitors, immunoglobulins (antibodies) (12),
metal-binding proteins, vitamin binding proteins and several growth
factors.
Current research is now focusing on fragments of protein (peptide
segments) hidden in casein molecules that exhibit anti-microbial activity
(13).
Lactoferrin (14), an iron-binding protein, has numerous beneficial
properties including (as you might guess) improved absorption and
assimilation of iron, anti-cancer properties and anti-microbial action
against several species of bacteria responsible for dental cavities (15).
Recent studies also reveal that it has powerful antiviral properties as well
(16).
Two other players in raw milk’s antibiotic protein/enzyme arsenal are
lysozyme and lactoperoxidase (17). Lysozyme can actually break apart
cell walls of certain undesirable bacteria, while lactoperoxidase teams up
with other substances to help knock out unwanted microbes too.
The immunoglobulins, an extremely complex class of milk proteins also
known as antibodies, provide resistance to many viruses, bacteria and
bacterial toxins and may help reduce the severity of asthma symptoms
(18). Studies have shown significant loss of these important disease
fighters when milk is heated to normal processing temperatures (19).
Carbohydrates
Lactose, or milk sugar, is the primary carbohydrate in cow’s milk. Made
from one molecule each of the simple sugars glucose and galactose, it’s
known as a disaccharide. People with lactose intolerance for one reason
or another (age, genetics, etc.), no longer make the enzyme lactase and
so can’t digest milk sugar (20). This leads to some unsavory symptoms,
which, needless to say, the victims find rather unpleasant at best. Raw
milk, with its lactose-digesting Lactobacilli bacteria intact, may allow
people who traditionally have avoided milk to give it another try.
The end-result of lactose digestion is a substance called lactic acid
(responsible for the sour taste in fermented dairy products). Besides
having known inhibitory effects on harmful species of bacteria (21), lactic
acid boosts the absorption of calcium, phosphorus and iron, and has been
shown to make milk proteins more digestible by knocking them out of
solution as fine curd particles (22)(23).
Fats
Approximately two thirds of the fat in milk is saturated. Good or bad for
you? Saturated fats play a number of key roles in our bodies: from
construction of cell membranes and key hormones to providing energy
storage and padding for delicate organs, to serving as a vehicle for
important fat-soluble vitamins (see below) (24).
All fats cause our stomach lining to secrete a hormone (cholecystokinin
or CCK) which, aside from boosting production and secretion of digestive
enzymes, let’s us know we’ve eaten enough (25)(26). With that trigger
removed, non-fat dairy products and other fat-free foods can potentially
help contribute to over-eating.
Consider that, for thousands of years before the introduction of the
hydrogenation process (pumping hydrogen gas through oils to make them
solids) (27) and the use of canola oil (from genetically modified rapeseed)
(28), corn, cottonseed, safflower and soy oils, dietary fats were somewhat
more often saturated and frequently animal-based. (Prior to about 1850
animals in the U.S. were not so heavily fed corn or grain). Use of butter,
lard, tallows, poultry fats, fish oils, tropical oils such as coconut and palm,
and cold pressed olive oil were also higher than levels seen today.
(29)(30)
Now consider that prior to 1900, very few people died from heart disease.
The introduction of hydrogenated cottonseed oil in 1911 (as trans-fat
laden Crisco) (31)(32) helped begin the move away from healthy animal
fats, and toward the slow, downward trend in cardiovascular health from
which millions continue to suffer today.
CLA, short for conjugated linoleic acid and abundant in milk from
grass-fed cows, is a heavily studied, polyunsaturated Omega-6 fatty acid
with promising health benefits (33). It certainly does wonders for
rodents, judging by the hundreds of journal articles I’ve come across!
Among CLA’s many potential benefits: it raises metabolic rate, helps remove
abdominal fat, boosts muscle growth, reduces resistance to insulin, strengthens the immune system and lowers food allergy reactions. As luck would have it, grass-fed raw milk has from 3-5 times the amount found in the milk from feed lot cows (35)(36)
Vitamins
Volumes have been written about the two groups of vitamins, water and
fat soluble, and their contribution to health. Whole raw milk has them all,
and they’re completely available for your body to use. (37) Whether
regulating your metabolism or helping the biochemical reactions that free
energy from the food you eat, they’re all present and ready to go to work
for you.
Just to repeat, nothing needs to be added to raw milk, especially that
from grass-fed cows, to make it whole or better. No vitamins. No
minerals. No enriching. It’s a complete food.
Minerals
Our bodies, each with a biochemistry as unique as our fingerprints (38),
are incredibly complex, so discussions of minerals, or any nutrients for
that matter, must deal with ranges rather than specific amounts. Raw
milk contains a broad selection of completely available minerals ranging
from the familiar calcium and phosphorus on down to trace elements, the
function of some, as yet, still rather unclear.
A sampling of the health benefits of calcium, an important element
abundant in raw milk includes: reduction in cancers, particularly of the
colon: (39) higher bone mineral density in people of every age, lower risk
of osteoporosis and fractures in older adults; lowered risk of kidney
stones; formation of strong teeth and reduction of dental cavities, to
name a few. (40)(41)(42)
An interesting feature of minerals as nutrients is the delicate balance
they require with other minerals to function properly. For instance,
calcium needs a proper ratio of two other macronutrients, phosphorus
and magnesium, to be properly utilized by our bodies. Guess what?
Nature codes for the entire array of minerals in raw milk (from cows on
properly maintained pasture) to be in proper balance to one another (43)
thus optimizing their benefit to us.
Enzymes
The 60 plus (known) fully intact and functional enzymes in raw milk
(44)(45) have an amazing array of tasks to perform, each one of them
essential in facilitating one key reaction or another. Some of them are
native to milk, and others come from beneficial bacteria growing in the
milk. Just keeping track of them would require a post-doctoral degree!
To me, the most significant health benefit derived from food enzymes is the burden they take off our body. When we eat a food that contains
enzymes devoted to its own digestion, it’s that much less work for our
pancreas. (46) Given the choice, I’ll bet that busy organ would rather
occupy itself with making metabolic enzymes and insulin, letting food
digest itself.
The amylase (47), bacterially-produced lactase (48), lipases (49) and
phosphatases (50) in raw milk, break down starch, lactose (milk sugar),
fat (triglycerides) and phosphate compounds respectively, making milk
more digestible and freeing up key minerals. Other enzymes, like
catalase, (51) lysozyme (52) and lactoperoxidase (53) help to protect
milk from unwanted bacterial infection, making it safer for us to drink.
Cholesterol
Milk contains about 3mg of cholesterol per gram (54) – a decent amount.
Our bodies make most of what we need, that amount fluctuating by what
we get from our food. (55) Eat more, make less. Either way, we need it.
Why not let raw milk be one source?
Cholesterol is a protective/repair substance. A waxy plant steroid (often
lumped in with the fats), our body uses it as a form of water-proofing,
and as a building block for a number of key hormones.
It’s natural, normal and essential to find it in our brain, liver, nerves,
blood, bile, indeed, every cell membrane. (56) The best analogy I’ve
heard regarding cholesterol’s supposed causative effects on the clogging
of our arteries is that blaming it is like blaming crime on the police
because they’re always at the scene.
Seriously consider educating yourself fully on this critical food issue. It
could, quite literally, save your life. See my Cholesterol Primer to learn
the truth.
Beneficial Bacteria
Through the process of fermentation, several strains of bacteria naturally present or added later (Lactobacillus, Leuconostoc and Pediococcus, to name a few) can transform milk into an even more digestible food. (57) With high levels of lactic acid, numerous enzymes and increased vitamin content, ‘soured’ or fermented dairy products like yogurt and kefir (made with bacteria and yeast, actually) provide a plethora of health benefits for the savvy people who eat them. (58) Being acid lovers, these helpful little critters make it safely through the stomach’s acid environment to reach the intestines where they really begin to work their magic (59) (Above right, Lactobacillus casei).
Down there in the pitch black, some of them make enzymes that help
break proteins apart- a real benefit for people with weakened digestion
whether it be from age, pharmaceutical side-effects or illness. (60)
Other strains get to work on fats by making lipases that chop
triglycerides into useable chunks. (61) Still others take on the milk sugar,
lactose, and, using fancy sounding enzymes like beta-galactosidase,
glycolase and lactic dehydrogenase (take notes, there’ll be a quiz later!),
make lactic acid out of it. (62)
As I mentioned way up yonder in the Carbohydrate section, having lactic acid working for you in your nether regions can be a good thing.
Remember? It boosts absorption of calcium, iron and phosphorus, breaks
up casein into smaller chunks and helps eliminate bad bugs. (I told you
there’d be a quiz!)
Raw milk is a living food with remarkable self-protective properties, but
here’s the kick: most foods tend to go south as they age, raw milk just
keeps getting better.
Not to keep harping on this, but what the heck: through helpful bacterial
fermentation, you can expect an increase in enzymes, vitamins, mineral
availability and overall digestibility. Not bad for old age!
A Word About Diet In General
Use common sense and stick with whole, unprocessed foods, free from
genetic tweaking (there’s still just too much conflicting information out
there on that topic), and you’ll likely be ahead of the game.
Cook your foods minimally, and you’ll be even better off. Learn about
sprouting and fermentation. Question everything before letting it past
your lips.
Explore what worked for countless generations before ours, and put it to
work for yourself today. You can achieve great health by diet alone. I’ve
done it, and so can you!
Boy, that was a great article so informative.
I believe there is a very good article printed in the Dairy Goat Journal Magazine. You can go to their link and click on articles and find it.
You can also google Benefits of Raw Goat Milk and find some articles.
Here is another good article on More Benefits of Goat Milk: http://www.fromscratchmag.com/whats-great-goat-milk/
I might want to bring to your attention of the legal issues of selling and buying raw goat or cows milk. Some states do not allow the selling of raw milk. You will have to check with your state. Some farms have been confiscated and fined. I hope your state allows it, it would be wonderful. Some states will let you raw milk for “Pet Consumption” only. There is also a way to sell raw milk legally and that is to invest in Cost Shares. It is where you invest in an animals health, well being, labor and feed cost. A farmer will charge so much per animal per season in exchange for milk to you. Research Cost Shares on the internet.
If you find yourself in a legal issue here is a good contact that can help:
I hope this have given you a reason to at least try you a big tall glass of refreshing goat milk. YUMMY!!!!!!!!!!
I hope this have given you a reason to at least try you a big tall glass of refreshing goat milk. YUMMY!!!!!!!!!!
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