Goat cheese is a high-quality cheese made from the raw milk of pastured animals and is good source of several important nutrients.
Goat cheese contains less lactose than cheese made from cow’s milk. Therefore it is well-tolerated by those who have problems digesting lactose.
Goat’s milk also has a chemical structure that’s similar to that of breast milk. It also has smaller fat globules than cow’s milk, which tend to make goat cheese easier to digest than cow’s milk cheese (even for people with a sensitive stomach).
Compared to an ounce of cheddar cheese (made from cow’s milk), goat cheese has about 40 fewer calories, less than half the sodium, and about three grams less protein.
Goat cheese contains vitamin A, vitamin K, vitamin D and thiamine and is also a good source of riboflavin and phosphorus.
Benefits of eating goat cheese include:
- Decreases risk of kidney stones
- Helps to reduce risk of cancer
- Helps to decrease blood pressure
- Lowers the chance of developing ovarian malignancy
- Strengthens bones
- Acts as a natural treatment for premenstrual syndrome (PMS)
Note: An average serving of hard goat cheese provides 254 milligrams of calcium, while an ounce of soft goat cheese has about 40 milligrams. Calcium is an essential nutrient for building and maintaining strong bones and reducing the risk of osteoporosis and bone fractures.
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