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  • Click Here and You Will Too!

    Should we assume cow’s milk is the best choice for us by the overwhelming popularity of it in America? Actually, it’s goat’s milk which is most popular, with 65% of milk consumption worldwide being goat’s milk.

    What are the benefits of choosing goat’s milk over cow’s milk?

    -Less Allergenic

          In the United State the most common food allergy for children under three is cow’s milk. The allergic reaction can be blamed on a protein allergen known as Alpha s1 Casein found in high levels in cow’s milk. The levels of Alpha s1 Casein in goat’s milk are about 89% less than cow’s milk providing a far less allergenic food.  In fact a recent study of infants allergic to cow’s milk found that nearly 93% could drink goat’s milk with virtually no side effects!

    -Naturally Homogenized

          If you were to place both a glass of fresh cow’s milk as well as fresh goat’s milk in the refrigerator overnight, the next morning you would find that while the goat’s milk looks exactly the same, the cow’s milk has separated into two distinct ‘phases’ of cream on the top and skim milk on the bottom. The dairy industry utilizes a process called homogenization. This method works by forcing the fluid milk through a tiny hole under tremendous pressure which destroys the fat globule cell wall and allows the milk and cream to stay homogeneous or suspended and well mixed. The problem with such homogenization is that once the cell wall of the fat globule has been broken, it releases a superoxide  known as Xanthine Oxidase.  Superoxides cause a host of problems in the body, one example is DNA mutations, often leading to cancer! Goat’s milk has smaller fat globules and does not contain agglutinin which allows it to stay naturally homogenized, thus eliminating the dangers associated with homogenization.

    -Goat’s Milk is Easier to Digest

          Goat’s milk has smaller fat globules as well as higher levels of medium chain fatty acids. This means that during digestion, each fat globule and individual fatty acid will have a larger surface-to-volume ratio resulting in a quicker and easier digestion process. Also, when the proteins found in milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow’s milk. This allows the body to digest the protein more smoothly and completely than when digesting cow’s milk.

    -Goat’s Milk Rarely Causes Lactose Intolerance

          All milk contains certain levels of lactose which is also known as ‘milk sugar.’ A relatively large portion of the population suffers from a deficiency (not an absence) of an enzyme known as lactase which is used to digest lactose. This deficiency results in a condition known as lactose intolerance which is a fairly common ailment. Goat’s milk contains less lactose than cow’s milk and therefore is easier to digest for those suffering from lactose intolerance. Now the interesting aspect to consider is that goat’s milk isn’t much lower than cow’s milk (contains about 10% less than cow’s milk) and yet, countless lactose intolerant patients are able to thrive on goat’s milk. Although the answer for this is unclear, it has been hypothesized that since goat’s milk is digested and absorbed in a superior manner, there is no “leftover” lactose that remains undigested which causes the painful and uncomfortable effects of lactose intolerance.

    -Goat’s Milk Matches the Human Body Better Than Cow’s Milk

          Goat’s milk is better for human consumption. A baby usually starts life at around 7-9 pounds, a baby goat usually starts life at around 7-9 pounds, and a baby cow usually starts life at around 100 pounds. Now speaking from a purely thermodynamic position, these two animals have very significant and different nutritional needs for both maintenance and growth requirements. Cow’s milk is designed to take a 100 pound calf and transform it into a 1200 pound cow. Goat’s milk and human milk were both designed and created for transforming a 7-9 pound baby/kid into an average adult/goat of anywhere between 100-200 pounds. This significant discrepancy, along with many others, is manifesting on a national level as obesity rates sky rocket in the U.S.

    -Nutritional Content

          The fact that goat’s milk is more similar to human breast milk than any other food already proves how nutritious it is. One of its advantages over cow milk is its vitamin A content. Even though cow milk also contains vitamin A, it is often in the form of carotenoids. Carotenoids need to be converted by your body before they can become vitamin A. When you drink goat milk, the vitamin A is readily formed so it can be immediately absorbed by the body. This is an important benefit especially if you have a health condition that prevents your body from converting carotenoids to vitamin A. Goat milk also has a higher content of riboflavin than cow milk. Riboflavin, also known as vitamin B2, is an important vitamin which helps in the metabolism of other minerals such as proteins and carbohydrates. It also strengthens your immune system by stimulating the production of antibodies. Surprisingly, goat milk also contains more protein and calcium than cow milk.

    Biorganic Soduim

          Aside from being nutritionally superior to cow milk, goat milk is also one of the best sources of biorganic sodium. This mineral assists in the production of important enzymes in the stomach. Therefore, lack of biorganic sodium can lead to digestive problems, bloating and even ulcers. Unfortunately, today’s modern diet is full of foods that can deplete your body of the necessary biorganic sodium. If you regularly consume processed foods, alcohol, soda, sweets and other junk food, then you should make sure that your biorganic sodium intake compensates for these unhealthy choices. Making goat milk a regular part of your diet is one of the easiest ways you can do this.

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  • A deliciously easy recipe for the holidays.







    Tortellini Skewers
    Yields 18
    Write a review
    1. 4 tablespoons olive oil
    2. 2 tablespoons jarred pesto
    3. 2 teaspoons red wine vinegar
    4. 2 packages spinach tortellini, cooked and cooled
    5. 2 pints cherry tomatoes
    6. 12 ounces fresh mozzarella, cubed
    7. 1/4 cup minced fresh parsley
    1. Stir together olive oil, pesto and vinegar in a bowl.
    2. On small skewers, place 1 tortellini, 1 cherry tomato, and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.
    3. Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.
    Adapted from Food Network
    Adapted from Food Network
    Straub's http://straubs.com/
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  • Straub's Holiday Gifts

    Foodies and non-Foodies alike find that Straub’s is the perfect place to find unique gifts for family and friends. People Magazine recently published a guide to “Food Gifts from Every State.” In it, products from Straub’s were mentioned several times. Here are some highlighted products:


    Kentucky Woods Bourbon Barrel Cake: “Best Gift to Give from Kentucky”

            -Purchase this gift online and ship anywhere in the country!

    Cheerwine Longneck Bottles: “Best Gift to Give from North Carolina”

    Park Avenue Coffee Gooey Butter Cake: “Best Gift to Give from Missouri”

    Stubb’s Original Barbeque Sauce: “Best Gift to Give from Texas”


    Don’t forget Straub’s for all your holiday needs!


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  • Check out this delicious holiday recipe.






    Salted Bourbon Caramel Pecan Pie
    Serves 8
    A tasty twist on this southern specialty dessert.
    Write a review
    Prep Time
    30 min
    Cook Time
    40 min
    Prep Time
    30 min
    Cook Time
    40 min
    For the crust
    1. 1/3 c. chilled butter
    2. 2 T chilled lard
    3. 1 c. flour
    4. 1 T. powdered sugar (optional)
    5. 1 T. apple cider vinegar
    6. 2 or more T. ice water
    For the filling
    1. 1 c. brown sugar
    2. 1/4 c. white sugar
    3. 1/2 t. fine grain sea salt
    4. 1/2 c. butter, melted
    5. 1/4 c. boiling water
    6. 4 eggs, beaten well
    7. 1 T. milk
    8. 1 1/2 t. vanilla extract OR bourbon
    9. 2 c. raw pecans
    10. 1/4 c. Fat Toad Farm Goat’s Milk Caramel, plus about 1/4 c. more for drizzling on top
    For the Crust
    1. Preheat oven to 400 degrees F.
    2. Using a mixer on low, work the flour and powdered sugar into the cold butter and lard until you have a relatively uniform, crumbly mixture.
    3. Make a “well” in the middle of the mixture and pour the vinegar plus 1 T. ice water into it.
    4. Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
    5. Add ice water 1 T. at a time until you have a dough that holds together in a ball, but does not stick to your hands.
    6. Roll the dough out on a floured surface. Place the crust into a greased 9″ pie dish and prick the bottom several times with a fork.
    For the Filling
    1. Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
    2. Add the boiling water and stir until sugar and salt dissolve.
    3. Add the beaten eggs and milk, and mix well. If you want a very boozy-tasting pie, add 1 1/2 t. bourbon. Otherwise, add 1 1/2 t. vanilla extract.
    4. Mix in the pecans.
    5. Spread 1/4 c. caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
    6. Pour the filling into the crust and bake at 400 degrees F for 10 minutes, and then reduce the heat to 350.
    7. Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
    8. Cool the pie for at least two hours. Before serving, drizzle about 1/4 c. more caramel on top. It helps to heat up the caramel for this step as well.
    1. Fat Toad Farm Goat's Milk Caramel Sauces are sold at all Straub's locations.
    Adapted from Fat Toad Farm
    Adapted from Fat Toad Farm
    Straub's http://straubs.com/
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