Goat's milk is the most consumed milk in large parts of the world, and it is still witnessing an increasing global popularity. Why are more and more people switching to goat's milk? Read on to find out more!
Goat milk: the mild and nutritious alternative
Goat's milk has a number of unique qualities that make it a mild and nutritious alternative, the most important of which are its ease of digestion, its composition rich in important nutrients, and its mild delicious taste.
- Goat's milk is naturally easy to digest
Goat milk contains a unique combination of fats and proteins, which makes it naturally easy to digest. The small fat globules and relatively high amounts of short and medium-chain fatty acids in goat milk are easy for the body to break down, and the low amount of αs1-casein in goat milk helps form a gentler clot in the stomach, so it passes through the digestive tract easily. Larger.
- Goat's milk naturally contains high levels of important nutrients
Goat milk contains high levels of important nutrients, including vitamins (A, D, B1, B2 and B12), minerals (calcium, phosphorus, magnesium, zinc and iodine), proteins and fatty acids. It also naturally contains a high concentration of nucleotides, which help support the immune system and cell growth. Because it is easily digested, the body can effectively break down and absorb these nutrients.
- Goat milk has a delicious mild taste
One of the most important advantages of goat milk is its great taste. Goat milk has a distinct mild taste, different from other types of milk. Consumers who have tried goat milk often describe the taste of goat milk as mild, light, fresh and definitely delicious. The high quality of goat milk used in the manufacture of Kabrita products supports its great taste and distinct flavour.
Goat's Milk Allergy & Sensitization
Goat's milk, contrary to what people might think, is not a substitute in cases where an allergy to cow's milk has been medically confirmed. Clinically confirmed cow's milk allergy occurs when the body triggers an immediate immune system reaction in response to the protein in cow's milk. This problem mostly affects children under six years of age (about 2 to 3%), but it can affect adults as well. Experts believe that it is the αs1-casein protein in particular that causes the allergic reaction, but despite the relatively low amount of αs1-casein in goat milk, there remains a high risk of nutritional interactions.
Although goat's milk is not a suitable substitute for people with a clinically proven allergy to cow's milk, its relatively low amount of αs1-casein and its easy digestibility make it a suitable alternative for people with cow's milk allergy. (not to be confused with lactose intolerance) or who have an increased risk of exposure to it (such as having affected family members).
Consumers with cow's milk intolerance have trouble digesting some of the components in cow's milk (such as fat or protein) for no apparent reason, leading to a large number of complications, such as abdominal pain, constipation, colic and/or mild to moderate eczema. It is estimated that this last group is the largest and ranges from 10 to 20% of the population.
For more information about cow's milk allergies and sensitivities, please visit our FAQ section on Allergies, Allergies & Other Issues. If you suspect that your baby will have an allergy to cow's milk, be sure to consult your doctor to rule out a clinically proven allergy to cow's milk before switching to goat's milk.