To strengthen all the useful properties of goat's milk, it was boiled and sesame (to prevent the appearance of cataracts of the eyes), barley and sea stones (in the treatment of dysentery) were added to it. However, there was a time when goat milk was declared as a poisonous substance, but this period did not last long.
A real renaissance of goat's milk began in the late 19th century, when physicians spoke openly about the benefits of goat's milk over mother's or breast milk. A great supporter and admirer of goat milk, V. Zhuk announced the fight against artificial mixtures for newborn children. After all, all the mixtures are made on the basis of cow's milk, and the cow, as is known, can suffer from tuberculosis or brucellosis, than the goat will never get sick. In addition, the value of goat's milk is much higher than that of cow's milk, because the goat's milk contains high-quality proteins, protein-free nitrogen, thiamin, piacrin and many others. etc. Thiamine, by the way, is the most important vitamin B, without which a person practically does not manage in any period of life.
Pediatricians, as well as experienced moms will prompt that goat's milk will save the baby from allergic reactions, food allergies, diarrhea and from the general weakness of the child's body. After all, if your baby is contraindicated in cow's milk and milk products - goat will be his best substitute. And at the present time, when often resort to artificial feeding, goat's milk is just a find!
Traditional medicine has for many years already talked about the beneficial properties of goat's milk, which ensure the restoration of the body's strength due to chronic or protracted diseases.
The therapeutic properties of goat's milk have a wide range of action: gastrointestinal tract diseases, diathesis, loss of vision, anemia. The best goat's milk is suitable for feeding infants, as well as kittens and puppies.
The porter from ancient times treated patients with rickets, anemia, consumption. The world-famous Swiss cheese with its high taste qualities was made from cow's milk with obligatory addition of goat.
The origin of yogurt is also from goat's milk. And from the Bulgarian yogurt, which is prepared from goat milk, the famous professor Mechnikov "extracted" lactobacillin.
Fresh goat milk has bactericidal properties, which contain bioactive substances not inherent in the cow. It is thanks to them that goat's milk can be kept fresh for a long time, do not sour for 3 days at room temperature and more than 7 days in the refrigerator. But still, his valuable qualities are lost every hour.
A useful property of goat milk is a high content of potassium, whose role is important for the normal operation of the cardiovascular system, because cobalt, which is part of this miracle milk, is a constituent element of vitamin B12, is responsible for metabolic processes in the body and controls blood formation.
The further, the more nutritionists confirm that goat's milk is useful for a child not only of infancy, but also of preschool, school, etc.
If you look more closely at goat's milk, you can draw such conclusions: the content of the most important food ingredients (proteins, fats, carbohydrates), cow and goat milk are similar to each other, but significantly different from their availability in human milk, because in the milk of animals is much more protein, but less carbohydrates and proteins. And yet, despite the similarity in the chemical composition of the liquid produced by the goat's and cow's udder, their qualitative composition is quite different. These differences are the founders in the difference between the "functioning" of cow and goat's milk - when digesting goat's milk the body forms a less dense clot, which makes it easier to work the digestive enzymes. For a baby, or rather for his body, this kind of clot is very similar to the one in the process of digesting the mother's breast milk.
The fat components of goat's milk and cow's milk are also significantly different, namely, fat cells, or goat's milk fat balls are much smaller in size. As well as the medium-chain triglycerides present in the milk of goats (fat that is absorbed in the intestine without bile directly into the venous blood, ignoring lymphocapillaries).
More and more specialists, incl. in the USA, are confident that goat's milk is much more than cow's milk meets the physiological needs of a person. According to American scientists, most people suffering from allergies to cow's milk (or rather, its protein), goat milk is transferred without any problems.
In Italy, however, there is an opposite opinion, which shows that if there is already an allergic component in the baby for cow's milk, then the goat will also be tolerated.
Canadian doctors are confident that with the help of goat's milk, you can achieve positive results in the fight against diseases such as cholelithiasis, fibromyomas, epilepsy in children, as well as joint and skin diseases.