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People who are lactose intolerant (25% of American’s) are typically able to tolerate goat cheese. Goat’s milk lacks an form of B-casein proteins called A1, this protein usually causes symptoms in lactose intolerant people.
Goat milk is easier for your stomach to digest because the fat molecules in goat cheese are shorter, making them more easily digestible compared to cow’s milk.
Goats cheese averages 6 grams of fat vs 10 grams for cow cheese
Goat cheese clocks in at 75 calories per ounce-significantly less than popular cow cheeses like mozzarella (85), brie (95), swiss (108), and cheddar (115)
Higher in protein too!
Goats’ milk is richer in essential nutrients vitamin A, vitamin B, calcium, iron, phosphorus, magnesium and potassium.
Goat’s milk contains 25% more vitamin B-6 than cow’s
Vitamin A 47% higher in goat’s milk
Three times as much niacin, and four times higher in copper
Goat’s milk contains 27% more of the antioxidant selenium than cow’s milk
The amino acid tryptophan
Riboflavin or B2 (which plays an imports roles in the body’s energy production)
Potassium (which helps prevent high blood pressure & protects against arteriosclerosis)
Diets higher in calcium have been proven to assist the body’s burning of fat after meals. The need for hormone release to maintain calcium levels is banished, which correlates with a higher rate of fat oxidation.
Dairy plays an important role in the brain’s functioning. Studies show that people who eat dairy products score better on tests of mental ability. -Goat Cheese is currently trending 20% increase.
Dr. Stacey Bell is a nutritional consultant to the food and dietary supplement industries. Recently, Dr. Bell was the Chief Science Officer for Nutrient, in Reno, Nevada. See Full Biography.
