Re: goat yoghurt?

[Guest guest]

> " What is the difference using goat yoghurt over half n half

yoghurt? "

>

Goat yogurt is more easily digested than yogurt made from cow's

milk due to it's composition. There is a different form of casein,

so it is better digested by people on the spectrum who need to

be on a casein-free diet. We do SCD, but casein-free with goat

yogurt (which makes great treats as frozen yogurt and

home-made popsicles - note that freezing yogurt kills the

probiotics, but it is still beneficial to digestion this way). Always

introduce goat yogurt slowly (1/4 teaspoon per day and building

upwards). Below is what they have to say at pecanbread.com:

Goat vs. Cow Yogurt

Goat Milk Composition

(from www.dgc.co.nz/about.html)

For hundreds of years, goat milk has been regarded as the

closest milk to human milk. While at the gross compositional

level the amount of fat and protein is similar to that in cow milk,

there are significant differences between the types of fat, protein

and minor components present. When compared with cow milk,

goat milk is considered to provide advantages due to the

following factors:

* The fat in goat milk is in smaller globules. Smaller fat globules

provide a greater surface area for enzymes to break down the

particles, enabling easier digestion. In addition, goat milk lacks

'agglutinin', a factor present in cow milk that makes fat globules

in milk clump together.

* Goat milk fat contains a significantly greater proportion of short

and medium chain triglycerides (MCTs) than cow milk fat, which

contributes to more rapid digestion. Goat milk is higher in

caproic (C6), caprylic (C8), capric (C10), which total 16% in goat

milk (compared with 7% in cow milk). They have been used to

treat malabsorption symptoms, intestinal disorders, premature

infant feeding etc.

* Goat milk forms smaller, softer, more easily digested curds in

the infant stomach, which eases the digestive process. Goat

milk, due to absence or low levels of alpha-s1-casein, produces

curds that are weaker and less firm than cow milk.

* Goat milk has better buffering capacity than cow milk at the

pH-temperature conditions that exist in the stomach. This can be

very useful for those with gastric ulcers. Goat milk contains

bio-active factors such as insulin-like growth factor.

The Process of Making Yogurt Changes the Casein

From Elaine Gottschall:

When we make yogurt and the pH falls to about 4.5 rather than

7.1-2 (as in fluid milk), the proteins are denatured which means

that because of the acidity, the proteins lose their 3 dimensional

structure (sterochemistry) which would be the reason allergists

worry about casein. In yogurt and in the natural cheeses, the

casein is denatured into a two-dimensional structure which

would be less likely to cause allergic reactions.

Sandy, mom to , 7 years old, PDD-NOS, SCD 9 months