Born and raised in Wisconsin, cheese has been a staple in my diet since…forever. My parents paired it with broccoli to help me eat my veggies, baked it into delicious lasagnas and served it with crackers and wine before dinnertime (I mean, they do this now…not when we were kids, though that would be amusing).
After giving up dairy for awhile and even trying soy cheese (which basically acts and tastes the same way as normal cheese, but is made up of a thousand weird ingredients), I realized my body does seem to function better with less dairy/cheese. But dammit I love cheese!
After talking to a friend who replaced regular cow-milk based cheese with goat cheese and was having great results (less bloat and gas) I decided to give it a try myself. I also feel like goat cheese has picked up steam in recent years, for being a healthy, less lactose alternative to cow cheese.
But after piling it into my awesomely delicious veggie soup, I thought it was probably a good idea to verify that it was actually healthier for me and I wasn’t just fooling myself. This is what I found:
- Cow cheese has larger fat molecules, making it harder for our bodies to digest.
- Goats milk (cheese) has smaller, easy-to-digest fat molecules.
- Goat cheese is lower in calories, and higher in protein.
- Goat cheese contains 1/2 the saturated fat of cheddar cheese.
- Goat cheese contains less lactose (milk sugar).
- Goat cheese has lower levels (89% less) of Alpha s1 Casein, a milk protein that makes allergies flair up.
- Goat cheese contains no cholesterol, compared with cheddar cheese which has 25mg per serving.
I’m no genius, but it seems the health benefits are leaning one way. Which makes me feel better for adding it to my soup…and grilled cheese…and basically everything in my life after writing this post.