Of all the primary food allergies, cow dairy in the one that probably affects the largest number of people most acutely. That’s because for a generation or two, especially in the United States and Canada, the vast majority of babies never saw their mother’s breast. The baby boomer generation-that is, people born between 1946 and 1964- entered a brave new work of modern conveniences, including the baby bottle and artificial formula blended with cows milk. These “advancements” are believed by some to be a large part responsible for so many colicky babies and generation beset with ear infections and tonsillitis. Sensitivity to milk products may also be related to asthma, congestion, inflammation, degenerative illnesses and acidity. Milk products are also thought to support harmful bacteria in the body, such as candida. Those with a cold, sore throat or skin breakouts may find an improvement in their health by avoiding milk and milk products, and asthmatics, in particular, can benefit from avoiding milk products entirely. Not to mention most cows’ milk products are loaded with synthetic hormones and other additives that cause these allergic and toxicity reactions. Ewww.
“…But Cows milk is loaded with protein and calcium….” Actually cows milk is made up of a large amount of the wrong kind of protein, it also has way too much phosphorous, which binds with the calcium, making it impossible to utilize the calcium properly. And we know that phosphorous in this excessive amounts is irritating to the brain and nervous system. Thats why babies given cow’s milk often cry long after feeding.
So why is Goat or Sheep dairy different:
There are two main advantages to going less mainstream and avoiding cows’ milk in favour of goats’ milk or sheep’s milk products.
1. Goat and sheep’s milk are less likely to contain hormones and additives.
2. Goat/ sheep milk is more easily digested.
On a basic level, humans were never “designed” to digest cows’ milk, goats’ or sheep’s milk. Our bodies are meant to consume (human) mother’s milk for the first several months or years, and then move on to other foods. Many people only become lactose-intolerant as teens or adults, when the enzymes to digest any kind of milk stop being produced by the human digestive system.
Goats’ milk is the easiest for humans to digest, because goat milk proteins are most similar to the protein found in human milk.
In areas where cows’ or goats’ milk has traditionally been a staple, people have for the most part evolved the ability to continue digesting milk into adulthood. Yet in those whose ancestors did not consume milk – such as people of Chinese or Japanese descent – lactose intolerance is especially common.
Other reasons: In general, dairy goat farms are smaller, goats are allowed more free range, antibiotic use is kept to a bare minimum, and hormones, such as the highly controversial bovine growth hormone (rBGH), are not used.
Goats are also a better environmentally-friendly milk producer. Goats can survive and thrive on less pasture, and with much lower quality of natural forage than cows. Goats are also suitable for hilly, rocky areas in which cows could not be kept.