The smaller molecules of goat's milk are closer in size and composition to human milk, making it easier to digest.
Goat's milk is substantially less allergenic than cow's milk in sensitive individuals. Additionally, the protein portion of GOATEIN is pre-digested through a lactic acid fermentation process greatly enhancing bio-availability without damaging immunoglobulins.
This method virtually eliminates the lactose content. Research has shown that milk proteins that have been pre-digested through lacto-fermentation are more efficiently absorbed than those in non-fermented milk.
Fermentation produces many digestive enzymes that aid in the assimilation of food nutrients. In THE MILK BOOK, William Campbell Douglass, M.D. states; that the protein contained in cultured (lacto- fermented) dairy products is the very highest quality available for human consumption.
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