New taste alert: Before Cow Goat’s Milk Thousands of years ago, no one milked cows. So when our ancestors needed fuel to do their thing, what did they milk? The family goat.
And they were on to something. Ancient Greeks drank goat’s milk because it has natural A2 protein for muscle growth, creamy natural fats for energy, and is rich in calcium which helps protect your bones. Many people drink cow’s milk for its calcium, but goat’s milk is actually richer in this vital mineral.
The fatty acids in goat’s milk provide an energy boost that isn’t stored as body fat, help lower cholesterol and can even help treat conditions like coronary diseases and intestinal disorders, whilst the bioavailability of essential minerals such as iron has been shown to be higher in goat’s milk, especially when combined with vitamin C. This means that more iron could be absorbed per glass of goat’s milk compared to cow’s when consumed as part of a balanced diet.
We also now know that the natural calcium in goat’s milk helps digestive enzymes, and the fat globules in goat’s milk are smaller than cow’s, making it easier for your body to digest. Goat milk casein proteins are also more easily digested by enzymes within our stomach and small intestine and are less likely to cause pain or discomfort, making it a great option for sensitive tummies.
All of which brings us to the new Before Cow goat’s milk. Best enjoyed wherever you’d normally use milk - cereal, coffee, baking, (luxurious milk baths!) - Before Cow goat’s milk is produced by Oete and Oakdale Goat Farms, owned by Matt and Sarah Bolton and managed by a group of dedicated individuals that strive to provide a happy healthy environment for all the animals, and the highest standard of quality for food production in the country.
Before Cow is available from selected New World and Pak’n’Save supermarkets, so visit Beforecow.co.nz for stockists and more info.
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