GOAT MILK
BackAllergy A milk allergy is a physical reaction to one or more of the proteins within milk, the most common being alpha S1-casein, found in both goat and cow milk. Most milk found in stores has been pasteurized, killing the live enzymes and nutrients needed to aid in digestion and absorption of the milk. Allergic individuals may also react to any hormones or antibiotics contained in the milk.A milk allergy is a physical reaction to one or more of the proteins within milk, the most common being alpha S1-casein, found in both goat and cow milk. Most milk found in stores has been pasteurized, killing the live enzymes and nutrients needed to aid in digestion and absorption of the milk. Allergic individuals may also react to any hormones or antibiotics contained in the milk. Since allergies are generally quite protein-specific, there have been cases where those who are allergic to cow milk have been able to tolerate raw goat milk as a substitute. Those people affected by milk allergies may also benefit by the introduction of fermented foods into their diets, including cultured dairy, since the large amounts of probiotics and powerful enzymes developed through the fermentation process can aid and strengthen gut flora and the health of the immune system. The proteins in the milk are broken down during the fermentation process making for greater acceptance into the digestion process of a person with a milk allergy. Individuals concerned about milk allergies are advised to consult with their health care practitioners regarding the advisability of consuming any dairy products