Choosing between Goat Milk and Cow Milk

Choosing between Goat Milk and Cow Milk

The world of dairy has been undergoing a dramatic shift in recent years. The range of options when it comes to types of dairy products has become much more varied than they were earlier. Starting from traditional cow milk, buffalo milk to almond milk, soya milk, etc. the alternatives keep growing. Recent claims have shown that some people are choosing goat milk over cow milk as their daily source of dairy. We decided to delve into this idea and find out what exactly is the difference between these fresh competitors- the two kinds of milk – Goat milk and Cow milk.

Digestive friendliness: There is a lot of speculation revolving around goat milk and its effect on digestion. The primary reason behind this might be the natural homogeneity that is present in goat milk. If we do a little experiment and leave out goat milk and cow milk in two separate glasses over a few hours, goat milk is known to retain its form while cow milk usually separates into an upper layer of cream. To prevent this from happening, cow milk usually needs to go through homogenization. It is from here that goat milk is often tagged as “Naturally Homogenized Milk”. However, a simple factor that is said to be behind this is the close-knit suspension of small fat molecules that is present throughout goat milk. Since these fat molecules are smaller, when compared to cow milk, they are said to be much easier to break down and digest. Thus, goat milk is known to aid digestion.

Let’s Talk Macros: Goat milk, as claimed by several sources, seemingly contains more protein than whole cow milk. To boil it down, certain sources claim that every 100 grams of goat milk contain 9 grams of protein. This measures up better than the claimed 8 grams of protein in 100 grams of whole cow milk. Additionally, similar sources claim that in 100 grams of goat milk, the fat content is 1 gram more than that of whole cow milk while the cholesterol is about 5 milligrams lower in goat milk. While these numbers might seem small, when taken in large quantities or when seen in the long run, one might argue that they can make a big difference.

Lactose Intolerance: Several parts of the population suffer from mild lactose intolerance, if not severe. The cause of this is probably the low secretion of an enzyme called “lactase” which is key in the process of digesting lactose. People often end up cutting off from all forms of dairy due to this condition. Now it is important to understand that lactose intolerance comes in ranges. Therefore, some lactose-intolerant persons have mild reactions while some have very severe ones. It has been observed that several persons who suffer from mild to moderate lactose intolerance, are able to digest goat milk without any side effects. Although this isn’t a proven scientific miracle, an obvious derivation could be the comparative low lactose content of goat milk as compared to cow milk. This, however, does not mean that lactose-intolerant people are immune to goat milk; however, it might give you a heads up to try some, after consulting with your health professional.

The Vitamin Game: There have been several claims that the vitamin game of goat milk is likely to be stronger than that of cow milk. However, the reality is not ever so dramatic. When the full picture is considered, one might realize that cow milk and goat milk, both have their own vitamin contents, although varying. Goat milk has been known to contain substantial amounts of Vitamin A as compared to cow milk. At the same time, cow milk might usually have a greater Vitamin B-12 content. Vitamin A usually helps build the immune system and also protects your eyesight. Vitamin B-12 is usually beneficial for the functioning of nerve cells and improves the count of Red Blood Cells. Therefore, both goat milk and cow milk are vitamin-rich, but each has its own set of benefits.

Overall, one basic thing to keep in mind is that when it comes to food choices, preferences determine the choice. One’s palate, priorities, social conditioning, bodily conditions, and even a certain pattern or a process can make them more inclined towards a certain food item or beverage or can cause an aversion to it. And of course, a lot depends on preference as well as the perspective of consumers.

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