Benefits Of Goat Milk


 (Reprinted by permission of author from NaturalNews.com) 

In western civilization, most milk consumption is in the form of pasteurized and homogenized cow milk. Although such milk is portrayed as being healthy, it actually can lead to impaired health, including allergies, tooth decay, colic in babies, arthritis, heart disease, and even cancer. A much better choice is unpasteurised milk, and, though generally more difficult to find, the best unpasteurised milk of all is goat milk. As the Journal of American Medicine states, “Goat milk is the most complete food known.”
Milk from goats is the most highly consumed milk in many other parts of the world, and it is delicious as well as extremely nutritious. Goat milk benefits include vitamins, minerals, trace elements, electrolytes, enzymes, proteins, and fatty acids that are easily assimilated by the body. It is interesting to note that goat milk is digested in 20 minutes; whereas, it can take up to 24 hours to digest cow milk.
Pasteurization and homogenization are not what nature intended. These processes destroy valuable natural enzymes and nutrients that our bodies utilize to sustain health. They also alter food chemicals and make fats rancid.
Goat and cow milk differ greatly in their nutritional composition. Goat milk does not contain the complex protein that stimulates allergic reactions, making it less allergic. It also helps to boost the immune system. Goat milk alkalizes the digestive system and also helps to increase the pH level in the blood stream. Furthermore, goat milk does not produce mucus and will not worsen allergic respiratory conditions such as asthma.
Goat milk also contains less of the enzyme xanthise oxidase. When entering the blood stream, this enzyme can cause tissue on the heart to scar that results in the liver supplying more cholesterol in order to protect the heart. Arteriosclerosis can be the result of this mechanism. Additionally, homogenization of milk products has also been linked to heart disease.
People who are lactose intolerant may find goat milk to be a good alternative source of milk. Goat milk contains less lactose than cow milk and passes through the digestive system more rapidly. Most lactose intolerant people have no difficulty tolerating goat’s milk.
Additionally, raw goat milk fights microbes, primarily due to the healthy medium-chained fatty acids it contains, such as capric and caprylic acids. It is very important to note that raw goat milk is rich in selenium, a necessary bodily nutrient known for its immune strengthening and antioxidant properties.
unpasteurised goat milk soothes the digestive tract. People with conditions such as bloating, diarrhea, asthma, and irritability may very well be suffering from an allergic reaction to cow milk. Unpasteurised goat milk on the other hand, can be comfortably consumed without triggering these allergic responses. Because of its effective acid buffering capacity, goat milk has been used to treat conditions such as ulcers.
Children with problems digesting cow milk may have a viable alternative in raw goat milk. Goat milk is a natural food that children can consume comfortably, even if they are sensitive to cow or other forms of milk. In fact, goat milk is very similar to human milk. Children who drink goat milk tend to remain more satisfied between meals and sleep through the night.
In conclusion, goat milk provides excellent health benefits, is delicious and is well tolerated — as opposed to today’s pasteurized and homogenized varieties, which are not only less nutritious and less tolerated, but also can be a precursor to poor health.


Learn more about unpasteurised milk benefits and unpasteurised goat milk.
About the Author
Luella May is a natural health advocate helping people to heal naturally. She partners with Tony Isaacs, who authors of books and articles about natural health including Cancer’s Natural Enemy and Collected Remedies. Luella contributes to The Best Years in Life website for baby boomers and others wishing to avoid prescription drugs and mainstream managed illness and live longer, healthier and happier lives naturally. Luella co-moderates the CureZone “Ask Tony Isaacs” forum as well as the Yahoo Health Group “Oleander Soup” and hosts her own Yahoo group focusing on the natural wellbeing of pets.
Originally published in the July/August 2011 issue of Dairy Goat Journal.

Our milk
Polmarkyn Dairy Produces Fresh unpasteurised goat milk.  Delicious, creamy and unpasteurised and award winning- just the way milk should be. 
That means that it has not been pasteurised, therefore both the good and bad bacteria and enzymes naturally present in milk are still there and not killed by heating.

In the past the removal of the bad bacteria was all that mattered but with current high standards of hygiene the focus has shifted. It is now widely thought that Pasteurisation denatures milk and drastically reduces its health-giving properties. 
Fresh unpasteurised milk from healthy well-fed animals is a living unprocessed whole food. Produced hygienically it poses no risk and has long been proven to aid many health problems such as eczema, asthma and arthritis.  Goat milk, in particular, is far more easily digested than cow's milk and can be enjoyed by many people with lactose intolerance and allergy to cow's milk.


At Polmarkyn Dairy we believe that maintaining the highest standards in animal husbandry and dairy hygiene is preferable to adopting a procedure that turns milk from a natural product into an inert processed shadow of its former self.
We do not have bottling system!  Every single bottle of delicious goat milk is filled and labelled by hand.

Unpasteurised goats milk makes the best Kefir! so it has been said on  a varitety of different sites .

All milk is sent out from the farm freshly milked, for delivery on a 24 hour service. As this is a RAW, Natural product, the shelf life and natural souring point can change from batch to batch. In our experience, the milk will remain very fresh for 4-5 days, before souring. There is a small possibility that the milk may arrive already having soured, which is out of our control, but this is on very rare occasions. When soured the milk is perfectly safe to drink, possibly even more beneficial, as the milk is naturally fermenting, which will pre-digest the nutrients making them more digestible and bio-available to the body.

*We take no responsibility for milk that is sour upon arrival, this is the small risk you take on ordering this natural live product* 



How To use Sour Milk


Ways to use sour milk
**VERY IMPORTANT** The following ideas are only to be used with RAW MILK that has soured. DO NOT attempt to use soured pasteurized milk – IT IS NOT THE SAME.

Soured milk makes the best scones, fruit, plain or cheese. They will be light and fluffy and absolutely delicious.
Add it to yeast breads, rolls or sourdoughs for depth of flavour.
Make dozens of yummy muffins in a multitude of flavours.
Make Cottage Cheese .
Make Courgette or Banana bread.
Use it as a base for your smoothies.
Makes delicious mouth-watering pancakes and waffles
Curds (and Whey) 
Use it as the base for a homemade marinade.
Use it to make buttermilk biscuits or homemade cookies.
Try baking ‘Gemma’s Chocolate Stem Ginger & Milk Skin Mini Loaves’ see our website for the recipe
Add it to various nourishing homemade soups.
Soak chicken or fish in sour milk to help tenderize the meat.
Use it as a substitute for recipes that call for buttermilk, yoghurt, or sour cream.
Feed it to your chickens, pigs, or dogs, it is really good for them too.
Dilute it with water and add to your garden, especially tomato plants.
Add it to your bath – add some essential oils if you don’t care for the smell, you will feel like Cleopatra!

SO, NEXT TIME YOU END UP WITH A PINT OR TWO OF SOUR MILK, DON’T POUR IT DOWN THE DRAIN – PUT IT TO GOOD USE INSTEAD!.