Second only to Mother’s Milk in its nutritional value
Contains far fewer allergens than cow’s milk
A source of selenium, a key mineral for immune system function
Contains anti-oxidants important in fighting cancers
Research has found a significant decrease in inflammation, due to the easier digestion over cow’s milk
Research has shown a decrease in gastritis, stomach ulcers, jaundice, insomnia, hepatitis A, migraine, gout, and diabetes. This is due to the far easier digestion compared to cow’s milk.
Contains Riboflavin, or Vitamin B, which is essential in many metabolic processes in the human body. Deficiencies of this have been found in more than 50% of people living in developing countries. The lack of Riboflavin has been found to significantly decrease growth in the animal kingdom.
Alkaline PH content, helping to reduce the acid buildup in the body, and acting as a stress relief among other benefits.
Not subject to bovine growth hormone and the bovine somatropin found in commercially produced cow’s milk
Far more digestible than cow’s milk due to the nature of its fats and proteins
Strengthens the immune system due to high values in many vitamins
Studies have linked Goats milk to an increase in the ability to metabolize Iron and copper
Closer to Mother’s Milk in its chemical structure
A decrease in the size of fat molecules (1/9th the size) makes it far easier to digest than cow’s milk, and also makes it far easier on the digestive system
More nutritionally valuable with an average of 35% fatty acids (compared to 17% in cows milk)
Extremely High in calcium, and the amino acid tryptophan (an important amino acid used by the body in the synthesis of proteins). Tryptophan is essential and not produced by the human body.
35 % of your daily calcium intake in one cup, a 6% increase over cow’s milk