GOAT MILK, A DIVINE SUPER FOOD

And thou shalt have [raw] goats’ milk enough for thy food, for the food of thy
household, and for the maintenance of thy maidens. Prov. 27:27

1. GOD’S HIGH APPRAISAL OF GOATS

They are equal to the value of a field for growing crops because of their
outstanding nutritional contribution to wellness. Prov. 27:26

2. SOME ADVANTAGES OF RAW GOAT MILK (1)

a. From certified dairies, produced w/o high temps, lower bacteria counts than
pasteurized/homogenized milk at supermarket due to higher level of cleanliness,
preserving very valuable probiotic foods and good bacteria needed for healthy
digestive system.

Note: Pasteurizing not only kills germs but destroys enzymes nec. to digest the
milk & milk fat, & to assimilate calcium; it changes the milk chemistry so that it
becomes a different product.

b. Fresher than cows’ milk, available to consumer within 48 hrs. after milking vs.
2-4 wks. before consumed (no wholesaler middleman). The reason for pasteurizing
and creating dead food is to allow an extended shelf life for the merchants’
profit, not your health.

c. Safer, family farms. According to USDA, 30% of commercial cows’ milk contains
measurable levels of contaminants, e.g. antibiotic residues, pesticides, growth
hormones, et al. Inspected by state and federal gov’ts, required to meet same
final standards as pasteurized milk but produced in cleaner environment (includ.
pellets vs. patties!) with less crowded conditions than commercial cows. Raw cows’
milk coming into a dairy plant may legally contain 5 times the pathogenic bacteria
of certified goat farms.

d. Naturally homogenized avoids mechanical homogenization process used for cows’

milk that releases xanthine oxidase shown to "invade the blood stream and create
scar damage to the heart & arteries...," stimulating "release of cholesterol to
lay protective fatty material on scars, causing arteriosclerosis. (Oster, et al,
The XO Factor)

e. Non-allergic for most people, does not contain complex milk proteins, main
stimulants of allergic reactions (repeated ear infections, congestion, wheezing,
eczema, rashes, digestive problems) ergo, does not stress/depress the IS. (Bishop,
et al, Jnl. of Ped., 116-862-867)

f. No juvenile-onset, insulin dependent diabetes as assoc. with cows’ milk (recent

study of data from 10 countries). American Ped. Assn. recommends no child under 12
mos. of age consume cows’ milk.

g. No immunosuppressive properties as found in certain cows’ milk proteins

(Elliott, et al, Diabetologia, 42(3): 292-6 and Karjalainen, et al., 1992. New
England Jnl. of Med. 327:302-273)

h. Easily, quickly digested, therefore lactose does not remain for long periods of
time in the intestine to ferment. 7% less milk sugar than cows’ milk. Most
lactose-intolerant pts. find they can enjoy goats’ milk, cheese and yogurt.
Preferably raw from certified dairies.
i. Soothes digestive tract. Old ulcer treatment. More acid buffering capacity than
cows’ milk & OTC antacids. Other components of raw goats’ milk help protect/heal
GI mucosa, speed assim. of nutrients.

j. Alkaline ash, rarely found in dairy food - when fresh, it does not produce acid
in intestinal system or blood assoc. with fatigue, headaches, muscle aches and
pains, sore pressure points, excess wt., blood sugar imbal. and Candida albicans
infections.

k. Higher content of med. chain fatty acids (MCFA), "fats that act like
carbohydrates" which are IS and energy enhancing. One MCFA is caprylic acid which
inhibits Candida.

l. Not mucous forming as is cow’s milk, does not stimulate defense response from
the IS.

m. Rich source of selenium (leached from OR soils), antioxidant, immune modulator,

prevents oxidation damage to hemoglobin in RBC. Slows aging. Protects from mercury
poisoning from dental fillings, et al. Essential for function of enzyme
glutathione peroxidase. Selenium defic. linked to HIV/AIDS, viral diseases
(prevents replication). Improves T cell function, modulates prod. of interleukin -
important components of the IS. (Baum, et al, 2000, Jnl. of Infectious Diseases)

n. Similar to human mothers’ milk. Like lambs (same birth wts.), infants thrive on
it. Mothers transitioning from nursing could make no better choice than to use all
of the available mechanisms and nourishment our Creator has "prescribed" and
provided in this nutrient-dense food. Usual dairy. Processing denatures these so
that they are no longer available to do their job.

o. Lactoferrin, et al, in clean raw goats’ milk, keeps potential harmful organisms
in check by making iron unavailable to disease-producing bacteria. Stimulates IS,
and helps assimilation.

p. High in vit. A (2,074 IU), and food sodium, the "youth element" which keeps
goats nimble & active no matter how old; in bloodstream and lymph, this food
sodium keeps calcium in solution, preventing deposits (this is not table salt
sodium chloride crystals refined & purified at extremely high temp., mixed with
alum. & sugar, acting more like a drug than food).

q. One qt. contains 54% daily adult requirement of complete protein, carbs (43
grams), 58% of fat (carries vit. A), 100% ca. (1213 mg.), 90% potassium (1,794
mg.), 33% of mg. (115 mg.), vit. B, C, & D complex, et al. (B. Jensen, PhD, Goat
Milk Magic, 1994)

r. "The cholesterol in [raw] goat milk is more highly evolved than that of cow
milk,...more useful to the brain and body...to form & maintain the myelin sheaths
of the nerves in the...brain,...used by every cell of the body to transport
nutrients thorugh the cell membrane..." (Op. cit., p. 20)

65% of the world’s milk comes from goats. Goat milk digests in a baby's stomach in
20 minutes, compared to 8 hours for pasteurized cow milk, according to Dr. Bernard
Jensen. The structure explains the difference, he taught.

"Goat Milk is a precious commodity. As a consequence, goat milk products command a

premium, for several reasons. First, even though goats are more efficient than
cows at producing milk per pound of feed fed, it still takes 15 goats to make the
milk of one commercial dairy cow. This means [there is] 15 times the udder
washing, hoof trimming, record keeping, and kidding chores etc. in comparison to
large feedlot type cow dairies.

Secondly, the quality of [the] milk comes from cleanliness [of dairy and animals].
By regulation [raw goat milk dairies] must meet the specifications of pasteurized
milk, which means that [they] depend on good sanitization instead of the high heat
of pasteurization to protect the wholesomeness of products. In order to reach
these standards, labor costs are higher per pound of milk produced than those for
cow dairies, who rely on pasteurization to overcome the lack of sanitation often
associated with mass production facilities. We feel the extra care we take with
our products and the individual attention we give our animals is reflected in
foods with greater integrity and energy."

(1) We are grateful to White Egret Farm, TX, for the compilation of many of these
valuable facts. www.whiteegretfarm.com

Learn more about goat milk and other nutrient-dense, whole foods in Dr. Sylvia
Zook's book Eatin' After Eden - The Meat of the Word, available at
http://www.eatinaftereden.com