Nutritional properties and flavor

A very important food in the history of human nutrition, goat milk, after having registered a sharp decline in consumption at the beginning of the twentieth century, is now regaining its lost prestige. Its dietary-nutritional properties are noteworthy, so much to make it a valid substitute for traditional cow’s milk. The products made from goat milkare getting trendy among the people of the United States.

Compared to the latter, the lipid fraction of goat milk is distinguished by the smaller size of the lipid globules and by the higher content of short and medium-chain fatty acids. These characteristics make it on the one hand more digestible (due to the greater specific micellar surface available at the attack of lipases ) and the other hand tastier (the short-chain fatty acids give the food a particular aroma and flavor, not at all. welcome). We also remind you that this type of fatty acid is absorbed directly by the intestinal mucosa and from there conveyed to the liver. without following the typical metabolic path of fatty acids with higher carbon atoms (which involves their preventive release, in the form of lipoprotein aggregates called chylomicrons, into the lymphatic circulation).

Another interesting nutritional aspect concerning this category of fatty acids typical of goat’s milk (butyric, capric, caprylic, caproic, lauric ), is the absence of the atherogenic power that characterizes long-chain fatty acids and in particular palmitic. Although belonging to the saturated category, the short and medium-chain fatty acids present in goat milk has no negative effect on the body’s cholesterol level.

The protein milk goats are very similar to those of bovine milk; among the amino acids stands the higher content of taurine (the same substance present in many energy drinks and whose role and needs have not yet been fully clarified).

As for the nutritional microelements, goat’s milk has concentrations similar to those of cow’s milk, except for vitamin B12 which is present in much lower concentrations. Like its “opponent” it is therefore rich in calcium, phosphorus, potassium, and riboflavin.

Goat’s milk, food intolerances, and allergies

The differences listed so far are exclusive of a qualitative type since as a whole goat’s milk has a content of proteins, fats, and lactose very similar to that of cow’s milk (for this reason it is not suitable for those suffering from intolerance to cow’s milk). On the other hand, it should be emphasized that these characteristics also vary considerably according to the breed, the climate, but also the lactation stage and the foraging of the animal.

Like cow’s milk, goat’s milk, as it is, is not suitable as a substitute for maternal milk in the infant’s diet; in fact, there are considerable chemical and nutritional differences between the two.

In the presence of an allergy to cow’s milk, the same problem almost always exists also for goat’s milk; misinformation can therefore generate a lot of confusion. It is good to know that goat’s milk does not seem to have any advantages from an allergological point of view compared to cow’s (in the literature there are only timid hints on the possible “antiallergic” role of particular proteins, but no confirmations are available. in this regard).

For what has been said so far, goat milk is far from being that miraculous food painted by producers and traders. To say that in practice it is equivalent to that of a cow certainly does not mean diminishing its nutritional properties, given the extraordinary richness of nutritional principles that unites them. When combined with individual preferences, goat milk can therefore become an integral part of a varied, balanced, and healthy diet.

Some Final Words

Now you have got to know the nutritional and organoleptic aspects of goat milk. I am sharing this very important information so that every one of you should buygoat milk skincare productsor you make them at home quite easily. I use these products like goat milk bath bombs, they are amazing. Just try.

byAlma Abell

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