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Health

From the Foothills of Mt. Chirripó

Cheese as a source for nutrition

Cheese is high in proteins, vitamins, mineral salts and easily digestible fat.

 

• Contains all the necessary amino acids

 

• It is one of the main sources of calcium and has a positive effect in the fight against osteoporosis

 

• Reduces bacterial plaque, stimulates the production of saliva and keeps our mouth clean naturally

 

• It contains a large amount of folic acid, so it can be an important food during pregnancy

 

• Encourages the production of breast milk in pregnant women

 

• Strengthens the immune system

 

• Vitamin B in cheese makes our skin look better

 

• Studies show it can reduce the symptoms of premenstrual syndrome

 

• A large source of conjugated linoleic acid (CLA), has been shown as related to the prevention of certain types of cancers such as colon cancer

 

• Rich in proteins, which helps to form and recover body mass

 

•Aged cheese provides healthful easily digestible fats 

 

• Contains all the necessary amino acids

Goat milk

Compared to cow's milk in vitamins and minerals

•13% more calcium

•25% more vitamin B6

•47% more vitamin A

•134% more potassium

•300% more niacin

•400% more copper

 

The fat molecules in goat's milk are significantly smaller than the fat molecules in cow's milk, which makes goat's milk easier to digest.

Helps Digestion

Unlike cow's milk, goat milk does not contain agglutinin, which causes the fat globules in cow's milk to clump together and become difficult to digest.

 

Goat milk contains more essential fatty acids such as linoleic and araquinodic acids, as well as a higher proportion of short chain and medium chain fatty acids.

 

All these are easier to digest by intestinal enzymes.

 

Cow's milk must be artificially homogenized to prevent the separation of its molecules. Goat's milk is homogenized naturally. The molecules that compose it are uniform, making the milk more consistent.

 

Goat's milk contains less lactose than cow's milk. This facilitates the work of intestinal enzymes when digesting goat's milk.

 

Contains Less Allergins

The protein called alpha s1 casein is the main cause of allergies to dairy products.

 

Goat milk, like breast milk, has almost 90% less of this protein, making it easier to process through the intestinal tract. Many mothers say that their babies and young children are better off consuming goat milk.

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