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How Goat & Sheep's Milk Stomp All Over the Competition

I have always loved the tangy, rich, and slightly salty taste of feta cheese. My favorite snack as a kid was smashing feta into fresh crusty bread along with a handful of olives. It wasn’t until I learned about nutrition that I developed a greater appreciation for it and the diversity of nutrients it can offer the human body.

Although human milk is unique, goat milk has been found to carry similar properties to breast milk in that they both carry similar amounts of the prebiotic oligosaccharides which establishes and maintains beneficial gut flora. In comparison to cows milk, goat milk actually has 6 times more oligosaccharides.

In addition, sheep and goat’s milk, and there respective cheeses, carry higher amounts of the medium chain triglycerides- caproic, caprylic, capric, and lauric acids - accounting for 20% of its fat content.

What is unique about MCT fatty acids is that they passively diffuse from the GI tract to the portal system with neither lymphatic involvement or bile salt need, making it easily available to metabolize and for the body to use.

Due to this, athletes will look to MCT for an added energy boost and clinical dietitians will administer with malabsorptive disorders or even chyle leaks.

The most intriguing aspect to medium chain triglycerides is its more recent association with improved cognition showing positive effects on cognitive ability in mild to moderate Alzheimer’s disease.

Instead of the typical cheddar or Swiss you always get, opt for some goat cheese instead. Try a Greek salad with crumbled feta, you will be grateful you did! 🐐🌻🐏


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