Cows may be the most common dairy producers in the United States, but goat milk is also popular for both its health perks and easy digestibility. Like cow's milk, goat milk contains a spectrum of essential vitamins and minerals that can boost your bone strength and help you maintain optimal health. Despite its nutritional benefits, consuming goat milk in its raw, unpasteurized form may pose health risks due to foodborne pathogens.
Nutrition
Raw goat milk contains a variety of vitamins and minerals, sometimes in higher concentrations than cow milk provides. One cup of full-fat goat milk contains 327 mg of calcium, 34 mg of magnesium, 271 mg of phosphorus, 498 mg of potassium, 122 mg of sodium, 0.73 mg of zinc, 3.4 micrograms of selenium, 483 IU of vitamin A, 0.3 mg of riboflavin, 0.7 mg of niacin, 0.8 mg of pantothenic acid, 0.1 mg of vitamin B-6, 2 mcg of folate and 39 mg of choline. When fortified, goat milk also contains 124 IU of vitamin D per cup.
Benefits
Goat milk contains significantly higher levels of several nutrients when compared to cow milk, notes Dr. Sears. A serving of goat milk contains approximately 13 percent more calcium than the same amount of cow milk, 25 percent more vitamin B-6, 134 percent more potassium, 400 percent more copper, 300 percent more niacin and 47 percent more vitamin A. In addition, goat milk may be easier to digest than cow milk because it lacks a substance called agglutinin, which causes fat globules to cluster together. If you have sensitivities to the casein protein or lactose found it cow milk, you may also better tolerate goat milk because it contains lower levels of both these substances.
Myths
Although proponents of raw goat milk may claim raw milk has nutritional advantages and that pasteurized milk is allergenic, these beliefs are unfounded. As the FDA explains, there are no significant nutritional differences between raw and pasteurized milk, and the substances that provoke allergies are present in both raw and pasteurized dairy. Although some proponents of raw milk view pasteurization as harmful, the pasteurization process only destroys disease-causing pathogens and makes milk safer to consume.
Safety
Despite containing valuable vitamins and minerals, raw goat milk may harbor dangerous microbes such as E. coli, salmonella and listeria. As such, the FDA advises avoiding raw milk from goats and other dairy animals to avoid illness. The foodborne pathogens in raw milk can cause vomiting, body ache, diarrhea, fever, stomach pain and even death in some cases, and may be particularly dangerous for pregnant women and young children. If you choose to consume goat milk, pasteurized varieties are considerably safer than raw ones.
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