(NaturalNews) The other day I'm sitting with a bunch of Hawaiian guys and we're just talking story. While doing so, a Kahuna (Hawaiian for wise man or Shaman) comes by.
So, we get into a conversation about the initial contacts between the western world and the indigenous peoples of the islands.
I'm not sure if he was making a joke, or if the historical occurrences played out as such, but the Kahuna taught us how the Hawaiians named the never before seen livestock.
These foreign people, unloading foreign animals, said that the animals being brought off the ship were cows.
So, using their native language to generate the same sound, cow became kao. The problem was that they unloaded a goat and this is why the Hawaiian word for goat is kao.
The Kahuna also said that it wasn't long thereafter that the Hawaiians began to appreciate the taste and nutritional density provided in the milk of the kao.
Goat milk is the number one milk consumed in the world, not just for its flavor but also for its high nutritional content and wide array of health benefits.
It's easier to digest than cow's milk, with higher amounts of calcium, vitamin B6, vitamin A, chloride, copper, manganese, potassium, niacin, and selenium.
Its ease of ability for digestibility is credited to its distinct protein structure and the size of its fat globules. Its smaller protein molecules and smaller fat molecules with thinner, more fragile membranes, allow for easy assimilation into the body.
The protein in goat's milk forms a softer curd, which makes it more easily and rapidly, digested. The size of the goat's milk fat globules, which is smaller in comparison to that of the cow's milk fat globules, helps to explain why goat's milk is easier to digest.
Unlike cow's milk, goat milk does not contain agglutinin, a substance that causes particles to coagulate to form a thickened mass. As a result, the fat globules in goats' milk do not cluster together, allowing for easier digestibility.
Goat milk is also used as an aid in the treatment of ulcers due to its effective acid buffering capacity. Unlike cow's milk, goat milk has an alkaline pH, making it an alkalizer of the body whose consumption does not produce acid in the blood or intestinal system.
An acidic pH in the body is associated with fatigue, headaches, muscle aches and pains, sore pressure points, excess weight, blood sugar imbalances, and Candida infections. The high content of easily digestible medium chain fatty acids are effective in inhibiting Candida infections.
It is also said that those with negative reactions to the lactose in cow's milk have a higher tolerance to goat's milk, allowing the body to incorporate all the nutrition of the milk.
It is also suggested that by quickly passing through the digestive tract, goat's milk leaves less undigested residue behind in the colon to ferment and cause the unpleasant symptoms of lactose intolerance.
Years ago, back in the 80s before Whole Paycheck got here, when I was managing the largest natural food store in Honolulu, we had a contact that supplied us with raw goats' milk. The product was so popular that we were selling 200 to 300 quarts a week. We even had an executive from the Health Department that would send his wife in to buy the goats' milk so he wouldn't be recognized. But, as all good things that work, The Health Department banned the sale of raw goats milk.
In the writing of this article, I contacted that Health Department family on a whim because I wanted to find out how they felt about the goat's milk throughout the years. To my surprise, Kathy told me she kept up their families' consumption of goats' milk, despite the fact that their kids are grownups.
While their kids were young they had no issues with digestion or any kind of allergic reaction to goats' milk and actually preferred the taste of goats' milk to cows' milk.
They found a company in California called Meyenberg Farms that sells raw goats' milk. What she liked about Meyenberg, is that they do not treat their goats with antibiotics or rBGH, both of which are prevalent in conventional cows milk.
With all of the benefits associated with the consumption of goats' milk, it's easy to see why it is the number one milk consumed in the world, with an incredible nutty flavor.
Whether you live in a big city or on a tropical island, the nutritional density of goat's milk will be just as amazing. And, whether you are a doctor, Health Department official, or mother, the health benefits of goats' milk will promote well being and longevity.
In any case, the milk of the kao is a glorious thing.
Aloha!About the author:
I have been doing a weekly radio show in Honolulu since 1981 called "Health Talk". In 2007 I was "forced" to get a Masters degree in Nutrition because of all the doctors that would call in asking for my credentials. They do not call in anymore. Going to www.healthtalkhawaii.com
enables you, among other things, to listen to the shows. I am an activist. In addition to espousing an organic vegan diet for optimum health, I am strongly opposed to GMOs, vaccines, processed foods, MSG, aspartame, fluoridation and everything else that the pimps (Big Pharma, Monsanto and the large food companies) and the hookers (the doctors, the government agencies, the public health officials, and the mainstream media) thrust upon us, the tricks.
After being vaccinated with the DTP vaccine as a child I developed asthma. After taking the organic sulfur crystals (they are harvested from the pine trees in Louisiana) in November of 2008 for 10 days my asthma reversed and has not come back over 4 years later, 18 cases, so far, of autism have been reversed, as has cancer, Alzheimer's and Parkinson's disease, osteoarthritis, joint pain, astigmatism, gum disease, increased sexual activity, heavy metal and radiation elimination, parasite elimination, free radicals elimination, faster athletic recovery time, increased blood circulation, reduced inflammation, resistance to getting the flu, reduction of wrinkles, allergy reduction, reduced PMS and monthly period pain, nausea, migraines and so much more. And it's only possible because of the oxygen it releases that floods the cells of the body. The sulfur, as proven by the University of Southampton in England, enables the body to produce vitamin B12 and the essential amino acids. You can find out more about this incredible nutrient also on my website - www.healthtalkhawaii.com
My book, "a Sane Diet For An Insane World", has been published. It can be viewed atwww.asanediet.com