Food & recipes

3 reasons to switch to goat’s milk

Here are just some of the benefits…

It’s less inflammatory

Most milk contains a protein called A1 casein which is inflammatory to many people and can cause gastrointestinal issues. Some cow’s milk, such as that from Jersey and Guernsey cows, doesn’t contain A1 casein, but the majority of milk sold in Britain does. Goat’s milk contains mostly A2 casein which produces none of those inflammatory effects.

It’s high in calcium

More so than cow’s milk – a serving of the latter provides around 28 percent of the recommended value, whereas goat’s has about 33 percent. It’s also higher in medium-chain fatty acids which provide the body with an energy boost without weight gain, and has been shown to help lower cholesterol too!

Its minerals are more bioavailable

Studies have found that minerals like calcium, magnesium, iron and phosphorous are much more easily digested and used by our bodies from goat’s milk than they are from cow’s. Some experts have recommended that people with malabsorption problems should switch to goat’s milk.

Ready to try it? We love St Helen’s Farm Goat’s Milk, £1.65, sthelensfarm.co.uk