Marian Chaney-Ruesink

082 415 6052

Features of goat’s milk


PO Box 860

Randgate West



58 Witfontein


· The chemical structure of goat’s milk is amazingly similar to human mother's milk. It is a complete protein containing all the essential amino acids without the heavy fat content and catarrh producing materials of cow's milk.


· After mother's milk, goat’s milk is the ideal food for weaning a child. It is the nearest to mother's milk in composition, nutrients, and natural chemical properties. Its fat globules are one ninth the size of cow's milk, making it easier to digest. If you don't homogenize cow's milk then cream floats on the top. With goat’s milk this is not necessary as it is naturally homogenized.


· Amazingly, your body can digest goat’s milk in just 20 minutes. It takes 2-3 hours (or more) to digest cow’s milk.


· Goat’s milk is less allergic – it does not contain the complex protein that stimulates allergic reactions to cow’s milk.


· Goat’s milk has long been used and recommended as an aid in the treatment of ulcers due to its more effective acid buffering capacity.


· Goat’s milk digests easily making it the perfect food for children, the elderly, those with digestive difficulties, those recuperating from a disease or health conditions, and your pets that have been weaned from their mother.


· Goat’s milk provides 13% more calcium, 25% more Vitamin B-6, 47% more Vitamin A, 134% more potassium and 350% more niacin than cow’s milk. Goat’s milk is also higher in chloride, copper and manganese.


· Goat’s milk is high in healing enzymes and has a superior form of calcium than cow’s milk.


· Goat’s milk molecules are smaller than cow’s milk molecules, and therefore pass through the gut wall more quickly. This allows the lactose to pass through the intestines more rapidly, not giving it time to ferment or cause an osmotic imbalance. Goat’s milk also contains 7% less lactose than cow’s milk.


· Goat’s milk has a greater amount of essential fatty acids such as linoleic and arachidonic acid than cow’s milk as well as significantly greater amounts of vitamin B-6, vitamin A, and niacin. Goat’s milk is also a far superior source of the vitally important nutrient potassium. This extensive amount of potassium causes goat’s milk to react in an alkaline way within the body whereas cow’s milk is lacking in potassium and ends up reacting in an acidic way.


· Because of its unique molecular structure it can be stored in a freezer.