Pun intended. And nope, I’m not KID-ding. Here’s why: It is nutrient dense and calorie skinny. Unlike cow's milk there is no need to homogenize goat's milk. While the fat globules in cow's milk tend to separate to the surface, the globules in goat's milk are much smaller and will remain suspended in solution. But there are even more reasons to seriously consider drinking goat's milk:

• It’s a terrific source of calcium.
• It’s loaded with the amino acid tryptophan.
• It’s a great source of protein.
• It’s full of phosphorus, riboflavin (vitamin B2) and potassium.

Perhaps the greatest benefit of goat's milk: it’s a good substitute for those who can’t tolerate cow’s milk. This is due to its anti-inflammatory compounds (short-chain sugar molecules called oligosaccharides). Oligosaccharides make goat's milk easier to digest, especially in the case of compromised intestinal function. And goat’s milk also enhances the metabolism of iron and copper, especially when there are problems with absorption of minerals in the digestive tract.

Research also shows that replacing cow's milk with goat's milk helps reduce recurrent ear infections, asthma, eczema, and even rheumatoid arthritis—all symptoms of dairy allergies.

Lastly, here’s an amazing fact about goat’s milk that cinches the deal for me: goats are a bio-organic sodium animal, while cows are a calcium animal. It’s common knowledge goats can climb and do things that are amazing, such as getting up onto the roofs of barns and houses. You have to wonder HOW that is possible. They’re much more flexible and limber than cows. And this is because they’re a bio-organic sodium animal.

Bio-organic sodium in known as the youth element. It’s a lack of this essential mineral that brings on the symptoms of old age (arthritis, for instance). The highest sources of bio-organic sodium is found in goat milk and sweet goat whey. It keeps them young, active, flexible, and limber all of their lives. There are no “old goats” in the human sense. They can climb, jump, leap, and walk all of their lives because bioorganic sodium is the joining mobilizing material that makes this possible. Now there’s food for thought (another dopey pun intended).

The list of reasons for including goat’s milk in the diet can truly go on, but suffice it to say, it’s an amazing food that ought to be given more consideration. If goat’s milk interests you, here’s are a recipe you might want to try. Who doesn’t like caramel sauce? But one that contributes a few health factors? Heck of a deal!

This caramel sauce is called CAJETA (pronounced cah-heh-tah). And it’s a delicious Mexican sauce made from goat milk. (I found this recipe on www.everything-goat-milk.com website.)

You can use it any way you’d normally use caramel, such as for topping ice cream, dipping apples, or topping cookies or cake. The basic recipe is delicious as is, but you can also add flavorings for a special taste. Flavorings should be added after the mixture has cooked — otherwise, you'll cook most of the flavor out before it's finished! Consider trying a variety of flavors (believe me, you’ll be making this a lot): vanilla extract, maple flavoring, almond extract, rum or rum extract.

The bad news is that the process is not a short one — you will need to dedicate approximately 45 minutes to an hour to stirring and monitoring the milk. The good news is that the heat releases that wonderfully unique goat milk smell that you can enjoy inhaling during the work! The bottom line, however: This is a recipe worth all the time and effort it takes!