Spanish researchers advocate promoting the daily consumption of goat's milk and its derivatives because they consider it a natural functional food that, in addition, is hypoallergenic because its alpha-type casein content, responsible for a large part of dairy allergies, is lower than that of cow's milk.
The scientists, who belong to the research group AGR 206 of the Department of Physiology and Institute of Nutrition and Food Technology 'José Matáix' of the University of Granada, compare the nutritional properties of goat's milk with those of breast milk, and they highlight the multiple health benefits that their habitual consumption provides.
The researchers explain that patients suffering from anemia due to iron deficiency, for example, recover better if they include this type of milk in their diet, because this food has the ability to decrease the interaction between calcium and iron. This is related to substances that contain, -the oligosaccharides-, which reach the undigested large intestine and function as well as prebiotics.
Goat's milk has a lower lactose content than cow's milk and, moreover, it is easier to digest, which is why people with lactose intolerance tolerate it better.
Its hypoallergenic qualities are due to its lactose content is lower than that found in cow's milk, and to this is added that it is easier to digest, so that people with lactose intolerance tolerate it better.
Among its numerous properties, researchers from the University of Granada emphasize that goat's milk is rich in calcium, phosphorus, selenium and zinc, as well as containing valuable micronutrients that act as a natural antioxidant and help prevent the development of neurodegenerative diseases.
Source: EUROPE PRESS