Personal health testimonials about goat milk?

My doctor tested me for "high cholestrol" when he discovered I was drinking my own goats' milk. He discovered I did NOT! Also, cow's milk leaves an acidic ash in the digestive tract; whereas, goat milk leaves an alkaline ash...acidic influences cancerous growth.

It has become obvious to me that my digestion is positively influenced by drinking goats' milk instead of cows' milk.

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Amen to the last two posts!!

Personally, I don't think pasteurization is the enemy. I use milk both raw and pasteurized. I pasteurize for more stable yogurt set, and drink raw. Occasionally I buy creamline milk from the store.

I think the real problems with most store milk are: 1. The things the animals producing it are fed/given and 2. The things they do to the fat (homogenization and "reduced fat/fat free").

I believe that healthy fats and good bacteria are extremely important to good health. I believe that pastured animal products are the healthiest. And yes, I have seen positive improvements in my health and well being since making these sort of changes...though I still have more changes to make.

And I also can't take the taste of ultra pasteurized homogenized milk-water anymore! 😜 I dropped that mess years ago and never looked back.

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It may be moderate but saying it's "sensible" is saying those who do not pasteurize must be "less sensible" than you, how nice...


Anyways, since the amount of time human beings have been milking animals and not pasteurizing verses milking and pasteurizing in relation to human longevity has not been studied, lets say it's a draw and I won't be an @$$ and tell you "you have less sense than me"...


So my theory is this, and I say this having been down the rabbit hole, bacteria are good. Science says they exist in a 70% positive to 30% negative "natural" ratio. One interesting thing is my vegetable and fruit keepers. Previous to "going organic" various fruits and veggies would rot if left too long. Since going organic nothing degrades very fast, and when I first went organic things failed quickly. Why the difference? Microclimates, the microclimate in my veggie keepers is no longer ruled by poisons. Poisons kill both the good and the bad, so if I have a healthy veggie keeper with the positive bacteria level at 70%+ nothing rots (carrots actually root).

So what does this have to do with cooking my milk? In my mind everything. Why would you pasteurize then make yogurt? Do you really need to be so careful with your choice of bacteria? What I mean is I suspect when I am drinking raw milk I am eating quite a few bugs, I suspect that getting this low level of "bugs" only strengthens my immune system, in the same way a immunization is supposed to work. Another reason is heat kills, heat kills, bad bacteria, good bacteria and of course many other enzymes and such goodies (or baddies), I want to take that risk if it can help me become healthier. Is that what you call nonsense?

I find your tack insulting, I am a person (and there are many others like myself) who have clawed their way out of a death spiral and are fighting daily to live. My food is my medicine, ymmv...

Actually, Ag is saying they like the moderate position. Not necessarily against pasteurization, not necessarily for it. Reread the sentance in the quote.

As far as bacteria, yes, there are a lot that can harm or even kill you. When making yogurt, you can culture some gnarly tasting ones that won't necessarily harm you, but sure aren't tasty. As far as enzymes go, those are likely degraded by your acidic stomach anyways, then broken down and absorbed as any other protein would be. Benefits from eating enzymes in their whole form are likely few. You can pasteurize or not up to you, And the moderate viewpoint here will not judge.

The unfortunate thing with tact in a forum is that it can be hard to interpret what someone is saying - same with sarcasm.

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Dona Barski

"Breed the best, eat the rest"

Caprice Acres

French and American Alpines. CAE, Johnes neg herd. Abscess free. LA, DHIR.

I pasteurize before making yogurt not because I am worried about the "bugs" in the milk, but because I like consistency in my yogurt.

I purchased a specific culture for yogurt that gives a nice thick set and has a mild, versatile flavor. The natural bacteria in raw milk (both good and bad) would compete with the bacteria in my culture and result in inconsistencies in flavor and texture. I don't personally like runny yogurt. If I wanted that I'd make kefir!

There's nothing wrong with cooking food, which is basically what pasteurization does to milk. I agree completely about the importance of natural bacteria, but I don't go so far as to say that we should eat nothing but raw foods. Balance is key.

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There are some diseases that you can get through drinking raw milk. Brucellosis, for one. Tuberculosis, for another. I drank jersey cow raw milk for some weeks and wound up with the bacteria, Brucella in my system, which has been caught and treated before it became an infection. That's when I quit drinking the raw cow's milk.

I then looked into goat milk and always asked if the goats had been tested for Brucellosis among other diseases. When we bought our goats, I made sure that they did not have Brucellosis or TB, because I wanted to drink the milk raw.

I tried drinking the goat milk pasteurized, but I had a reaction to it. I don't have a reaction to the raw. So, in my experience, the pasteurization does something to the milk...must change some of the composition to be less agreeable with my body. So, I have been drinking it raw.

There are some diseases that you can get through raw milk. Brucellosis, for one. Tuberculosis, for another. I drank jersey cow raw milk for some weeks and wound up with the bacteria, Brucella in my system, which has been caught and treated before it became an infection. That's when I quit drinking the raw cow's milk.

I then looked into goat milk and always asked if the goats had been tested for Brucellosis among other diseases. When we bought our goats, I made sure that they did not have Brucellosis or TB, because I wanted to drink the milk raw.

I tried drinking the goat milk pasteurized, but I had a reaction to it. I don't have a reaction to the raw. So, in my experience, the pasteurization does something to the milk...must change some of the composition to be less agreeable with my body. So, I have been drinking it raw.

Of course enzymes are "degraded" by stomach acid that would be "digestion" and that is exactly where you want those enzymes to be "degraded/digested"...

Actually it's quite well documented that life expectancy greatly increased with the advent of pasteurization and antibiotics, and cases of illness have decreased.

http://renuarorard.com/blog/myth-pas...erals-in-milk/

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Funny how on a thread that started out about goat milk, we find in addition, a dead horse, being beaten. To death. Again.

Yes! Let's please get back on track! Anyone else who had health benefits from drinking goat milk?

Before pasteurization and refrigeration milk was iffy. People who lived in the cities didn't keep cows, the cows didn't live in the city. The cows were milked, the milk put in a wagon and driven into town to be sold. Look at how long it took for milk to get to the city to the consumer without refrigeration and what they did to it to make it "look" right and no wonder people died from drinking it. I don't remember much from the report I did in High School but I do remember they added chalk to the milk to make it look whiter.

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Me and my son are both lactose intolerant. I hadent had milk cheese, ice cream or anything dairy related in 15 years. Then because of my wife's soap making we started milking goats about a year ago. And man it had changed everything. We both can drink milk again have cheese and yogurt etc... It is great! My wife makes the best goat cheese. We drink it purely raw. No problems ever. I had camplyobacter once. You know the bad one you get from raw milk? But guess what. It came from the chickens. That's why raw milk gets a bad wrap. I did a bunch of studies. Back in the 70s a big outbreak of ecoli happened. Emediatly they blamed raw milk and a bunch of laws were passed. Only to find out it came from pasteurized milk. If handled cleanly it is 100‰ safe. Before we got goats my wife and daughter were on raw cows milk from our amish neighbors for over a year. So it's been over two years on raw milk with no problems. Feel better and surly eat better. I sleep better, have more energy and many of my stomach problems are gone. There are alot more beneficial sides than negative ones, despite the govt crys against it. The govts war on raw milk has more to do with big corporations protection than health. Trying to force out competition. If they cared about health they would ban cigarettes. We know they harm and kill. Thankfully in on va where you can buy and sell raw milk with herd shares. We get $16 a gallon for our milk so it helps pay for feeding the goats. Don't know what I would do without cheese pizza anymore. Lol

Tell this little girl and her family that "if handled cleanly it is 100% safe". Reckless statements like that can be very dangerous. The article does a great job of explaining from the point of view of a former raw milk fanatic how wrong she was. She too swallowed all of the typical rhetoric. Too bad that she had to learn the hardest way of all how wrong she was. What a shame that the innocent little girl's life will never be the same because of something that she had no choice in. A litle bit of heat would have prevented it all. Yea, raw milk is safe. Sure it is.

http://www.foodsafetynews.com/2014/0...dren-raw-milk/

I believe the reason for that is misinformation tends to ride in on dead horses, and needs an occasional "beat-down"

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Key words in that statement. Ecoli, camplyobacter and other germs can contaminate the milk DURING the milking process. The milk itself does not contain these things. We have a closed air milking system. It goes from teet to our steril kitchen without seeing air. Hand milking is what creats the risk.

Ever hear of TB or Brucellosis? Look into the life cycle of those dieases and see if you can still claim that milk is only contaminated during the milking process. The cleanest kitchen in the world is not sterile. Do more research, as all raw milk advocates should do. You'll be amazed at what you can learn if you try.

I have done all the research I need to do. I was raised in raw dairy by my great grandparents. They drank it every single day. They lived to be 92 and 94. Their babies were given goats milk due to lack of formula is those days. They are all still living well into their 70s. There are risks with raw milk. But we test ours weekly and keep healthy goats. Our amish neighbors have been in raw cows milk for 20 years with hundreds of customers. Not a single sickness ever. The land of milk and honey in the bible was that because of its great qualities. And it was not pasteurized milk. Lol. Most against it have never experienced it. They just read about extreme cases put out there by the govt who benefits in no way from home dairies. But believe me. I have never been sick from it. My almost 100 year old great grand parents had never been sick from it. So I go on first hand experience over a paper written on extreme cases that are a rarity.

Listeria is also shed in milk and is pretty common on farms.

Anywho, there are risks to raw milk despite anecdotal evidence otherwise. There are people who smoke cigarettes like a chimney but are still living into their 90's. Then there are people like my mother who smoked a pack a day and died when she was in her 30's. Raw milk is not gauranteed to kill you, but it did a lot of harm in years before pasteurization. But personally the benefits are not worth the risks. That will be my professional opinion when I enter practice as well, but will also offer information as to how to prevent illness if the owners decide to continue with raw.

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Dona Barski

"Breed the best, eat the rest"

Caprice Acres

French and American Alpines. CAE, Johnes neg herd. Abscess free. LA, DHIR.