Goat’s milk has anti-stomach cancer properties. During World War II, my grandma Claudia used goat’s milk for my Aunt Monang, who is still healthy and young looking in her 70s. Three of her brothers and one sister died already.
In bay area care homes, I noticed that most seniors drink a gallon of milk a week and has diabetes. Raw goat milk has more antibodies and during pasteurization of any milk, most nutrients are lost.
A 1-cup serving of whole goat milk contains 168 calories, 9 grams of protein, 11 grams of carbohydrate and 10 grams of fat, including 7 grams of saturated fat. The same-sized serving of whole cow milk provides 149 calories, 8 grams of protein, 12 grams of carbohydrate and 8 grams of fat, including 5 grams of saturated fat. The cow milk has fewer calories and less fat and saturated fat than the goat milk, but also less protein.
Consuming a serving of whole goat milk fortified with vitamin D provides you with 124 international units of vitamin D, or 31 percent of the daily value; 0.3 milligrams of riboflavin, or 20 percent of the DV; 483 international units of vitamin A, or 10 percent of the DV; 0.1 milligrams of thiamine, or 8 percent of the DV; and 0.2 micrograms of vitamin B-12, or 3 percent of the DV. A 1-cup serving of vitamin D fortified whole cow milk contains the same amount of vitamin D and thiamine as a cup of goat milk but more riboflavin, with 0.4 milligrams or 24 percent of the DV, and more vitamin B-12, with 1.1 micrograms or 18 percent of the DV. However, it provides less vitamin A than a serving of goat milk, with 395 international units or 8 percent of the DV. Cow milk provides more vitamins overall than goat milk.
Goat milk provides 327 milligrams of calcium per serving, or 33 percent of the DV; 34 milligrams of magnesium, or 9 percent of the DV; 271 milligrams of phosphorus, or 27 percent of the DV; and 498 milligrams of potassium, or 14 percent of the DV. Cow milk contains less of these minerals, with only 276 milligrams of calcium per serving, or 28 percent of the DV; 24 milligrams of magnesium, or 6 percent of the DV; 205 milligrams of phosphorus, or 21 percent of the DV; 322 milligrams of potassium, or 9 percent of the DV. Goat milk is a better source of minerals than cow milk.
|Raw Goat’s Milk, Breast Milk vs Retail Cow’s Milk, Infant Formula|
|Component||Action||Brst Milk||Goat Milk||Cow Milk||Infant Formula|
|â_lymphocytes||Produce antibodies, which target harmful microbes||X||X|
|Macrophages||Immune cells, which kill microbes in baby’s gut; produce lysozyme, an enzyme, which digest the cell walls of harmful bacteria and activate other componenets of the immune system||X||X|
|Neutrophils||White blood cells, which may ingest bacteria in baby’s digestive system||X||X|
|T_lymphocytes||Kill infected cells directly or send out ‘alarms’, which stimulate other parts of the immune system||X||X|
|IgA/IgG Secretory Antibodies||Prevent microbes in the intestine from invading other tissues||X||X|
|B-12 binding protein||Reduces vitamin B12 in the colon; a vitamin, which harmful bacteria need for growth||X||X|
|Bifidus factor||Promotes growth of Lactobacillus bifidus, a helpful bacterium in baby’s gut, which helps crowd out dangerous germs||X||X|
|Fatty acids||Disrupt membranes of viruses and destroys them||X||X||X||X|
|Fibronectin||Increases antimicrobial activity of macrophages and helps to repair damaged tissures||X||X|
|Gamma-Interferon||Enhances antimicrobial activity of immune cells||X||X|
|Lactoferrin||Binds to iron, making it unavailable for germs||X||X|
|Lysozyme||Kills germs by disrupting their cell walls||X||X|
|Mucins & Oligosaccharides||Bind to bacteria and viruses, prventing them from attaching to baby’s, gut; encourage growth of friendly bacteria||X||X||X|
|Hormones and Growth factors||Stimulate baby’s digestive tract to mature and seal itself, reducing risk of infection||X||X||X|