Bagi umat MUSLIM Susu Kambing, Minuman yang BAIK anjuran Rasulullah SAW

Susu kambing adalah minuman yang tidak kalah bergizinya dibandingkan dengan susu sapi. Bahkan keluhan-keluhan kesehatan yang sering dijumpai akibat minum susu sapi tidak pernah ditemui beritanya pada orang-orang yang mengkonsumsi susu kambing.
Susu kambing dapat menjadi alternatif bagi konsumen yang mempunyai alergi terhadap susu sapi. Boleh jadi itulah hikmahnya mengapa dalam riwayat-riwayat shahih tentang kehidupan NabiMuhammad saw dan sahabat-sahabatnya kita temui kisah mereka minum susu kambing, dan bukan susu sapi!

Namun, manfaat susu kambing sayangnya masih belum disadari oleh kebanyakan kaum muslimin termasuk bangsa Indonesia yang merupakan penduduk muslim terbanyak di dunia.

Sebagaimana di negara-negara Eropa Barat dan Amerika Serikat, di Indonesiapun susu sapi dan berbagai produk olahannya lebih memasyarakat dan lebih mudah dijumpai di pasaran dibandingkan dengan susu kambing.
Sunnah Rasulullah yang telah dilupakan
Rasulullah saw. pernah bersabda sebagaimana yang diriwayatkan dalam HR. Muslim bahwa Islam datang dalam keadaan asing dan pada akhirnya akan datang suatu masa di mana Islam akan menjadi asing kembali. Karena dalam memahami dan mempraktekkan ajaran-ajaran Islam seorang muslim diperintahkan Allah SWT. untuk meneladani Rasulullah saw. (QS. 33: 21) 1 , maka dalam sejarahnya terdapat pula masa di mana praktek meneladani semaksimal mungkin seluruh sikap dan perilaku sehari-hari Rasulullah termasuk kebiasaan makan dan minumnya mengalami masa awal yang asing dan masa kemudian yang asing pula. Di antara jenis minuman yang biasa diminum oleh Rasulullah saw. adalah susu kambing segar, yakni langsung diminum sesudah diperah dariambing kambing (kisah Abdullah bin Masud pada masa remaja saat dia menggembalakan kambing milik Uqbah bin Muaith) 2 . Namun, berapa persen dari penduduk muslim di seluruh dunia ini terlepas dari kemampuan ekonominya yang punya kebiasaan minum susu kambing? Atau lebih spesifisik lagi: berapa persen dari seluruh kaum muslimin di dunia ini yangtahu akan manfaat susu kambing?
Sulit untuk menemukan adanya data statistik aktual tentang jumlah konsumsi susu kambing di seluruh dunia, apalagi di negara-negara yang penduduknya sebagian besar muslim karena pada umumnya data internasional tentang produksi, konsumsi dan kebutuhan susu ternak yang didokumentasikan dengan baik adalah untuk susu sapi 3 . Bahkan tidak ada data dunia untuk jumlah populasi ternak ruminant kecil (kambingdan domba) yang dibedakan tujuan produknya (sebagai pemasok daging, serat wol, kulit ataukah susu).
Namun, dari data yang tersedia3 nampak bahwa produsen susu kambingyang paling produktif (dalam kg susu/ekor/tahun) di dunia adalah negara Eropa Barat dan Timur yang sebagian besar penduduknya non-muslim seperti misalnya Perancis (400), Rusia (125), Spanyol (121), Italia (115), dan Yunani (78). Sedangkan di negara-negara yang mayoritas penduduknya muslim seperti Aljazair (47), Irak (35), Sudan (31), Turki (30), Pakistan (17) dan Indonesia(15) produktifitas susu kambingnya sangat rendah. Juga dari muamalah penulis dengan sesama muslim, baik bangsa sendiri maupun bangsa asing yang tinggal di Jerman, dan dari pengamatan terhadap ketersediaan susu sapi dan susu kambing di pasar, toko maupun pusat-pusat perbelanjaandiduga kuat bahwa jawaban atas kedua pertanyaan di atas adalah: tidak banyak. Sebagaimana di berbagai aspekkehidupan lainnya (politik, ekonomi, sosial budaya dan pertahanan/keamanan) rupanya dalam hal kebiasaan makan dan minumpun kaum muslimin masih dikuasai oleh arus pemikiran dan politik negara-negara barat.
Padahal Allah SWT. telah berfirman dalam Al Quranul Karim: Maka makanlahyang halal lagi baik (thoyyib) dari rezeki yang telah diberikan Allah kepadamu, dan syukurilah nikmat Allah, jika kamu hanya kepada-Nya saja menyembah (QS. 16 :114). Kebanyakan kaum muslimin baru tiba pada tahap halal, belum sampai tahapan thoyyib. Padahalkalau kita menganalogikan dengan kedudukan sholat wajib dan membayarzakat yang selalu diperintahkan Allah secara bersama-sama dalam sebuah ayat (contohnya di dalam QS. 2: 83, 5:12, 19: 55 dan 21: 73) untuk menunjukkan pentingnya hal yang kedua yang tidak dapat dipisah-pisahkan dari hal yang pertama (riwayatAbu Bakar Ash Shiddiq r.a. memerangi kaum muslimin yang enggan membayarzakat meskipun mereka tidak meninggalkan sholat) 4 , maka semestinya pengetahuan mengkonsumsi makanan dan minuman yang thoyyib pun tidak boleh dipisahkan dari yang halal. Maka hendaknya kita tidak berpuas diri dengan mengetahui makanan dan minuman yang halal saja, melainkan hendaknya kita juga menambah pengetahuan kita akan ke-thoyyib-an makanan dan minuman halal, termasuk susu.
Kontroversi Susu Kambing dan Susu Sapi
Pada umumnya konsumsi susu ternak dianjurkan karena potensinya sebagai sumber protein dan kalsium yang sangat penting bagi kesehatan manusia. Bahkan sebagai sumber kalsium – dengan pola makan masyarakat yang umumnya sangat kurang konsumsi sayur segarnya – nyaris susu tak bisa digantikan dengan bahan makanan lainnya 5 . Oleh karena itu, pada umumnya ahli pangan dan gizi sangat menganjurkan untuk minum susu setiap hari. Namun, seorang ahli pangan yang sangat memperhatikan pengaruh pola makan terhadap kesehatan dan proses timbul dan sembuhnya berbagai macam penyakit, Norman W. Walker telah membuktikan bahwa susu kecuali susu kambing segar adalah bahan makanan yang paling banyak menimbulkan lendir di dalam tubuh manusia 6 . Beliau jugamengamati bahwa susu yang paling cocok untuk dikonsumsi manusia (selainbayi yang belum lepas dari air susu ibu) adalah susu kambing segar. Dinyatakannya pula bahwa pemanasan di atas suhu 48°C justru merusak nilai fisiologis susu kambing dan dapat menyebabkan gangguan kesehatan karena merangsang timbulnya lendir yang berlebihan suatu hal yang sangat kontroversial bagi ahli gizi dan teknologipengolahan pangan pada umumnya.
Di antara gangguan kesehatan yang ditimbulkan dari mengkonsumsi susu sapi adalah kegemukan, asma, infeksi paru-paru, pilek alergi (misal alergi serbuk sari) dan tuberkulosis6, meskipun pada umumnya ahli gizi dan dokter berpendapat bahwa susu sapi dapat menjadi bahan makanan sumber berbagai macam antibodi untuk melawan penyakit 7 .
Allah SWT. telah berfirman bahwa susuadalah minuman yang disediakan-Nya bagi manusia (QS. 16: 66, 23: 21). Allah juga menyebutkan bahwa minuman susu itu mudah ditelan oleh manusia. Dalam istilah ilmu gizi tentunyamudah ditelan ini maksudnya adalah mempunyai arti fisiologis yang baik. Tidak mungkin Allah menjerumuskan hamba-hamba-Nya dengan menunjukkan sumber minuman yang justru menimbulkan berbagai macam penyakit. Maka dalam kontroversi manfaat ataukah kerugian yang akan kita rasakan sesudah mengkonsumsi susu sapi perlu dikaji secara menyeluruh, bukan hanya untuk satu jenis gangguan kesehatan semata. Kalau dikatakan susu sapi bisa menjadi sumber antibodi untuk melawan penyakit tertentu, sedangkan di sisi lainstatus kesehatan orang yang bersangkutan tidak dimonitor secara menyeluruh (misal alergi tetap ada dan berat badan semakin bertambah tanpa bisa dikontrol), maka boleh jadi memang ada manfaat dari susu sapi bagi kesehatan manusia di samping banyak mudhorot yang ditimbulkannya.Ini mirip dengan yang telah berlaku bagi minuman keras (khamr), tapi dalam khamr ini Allah jelas-jelas telah membongkar rahasianya dengan berfirman bahwa di dalam khamr memang bisa ditemui ada manfaatnya (paradoks Perancis dengan khamr anggur merahnya), namun kemudhorotannya jauh lebih besar. Dengan demikian maka besarnya konsumsi susu sapi oleh kaum muslimin selama ini bisa jadi hanya disebabkan oleh keterbatasan ilmu manusia yang keliru dalam menafsirkan ayat tentang susu dalam Al Quran sebagai susu ternak apa saja termasuk sapi, sedangkan seharusnya adalah susu kambing. Bukti-bukti ilmiah tentang manfaat susu kambing terhadap kesehatan sebetulnya telah diperoleh manusia 3,6, 8 , 9 hanya saja secara umum publikasinya masih kalah dibandingkan dengan susu sapi3.
Kesiapan Teknologi Pendukung Produksi Susu Kambing
Sesudah mengetahui sangat banyaknya manfaat susu kambing dibandingkan dengan susu sapi, maka tentu timbul pertanyaan: Mengapa di Indonesia sulit dijumpai produk susu kambing di toko-toko atau di supermarket- supermarket? Bukankah kambing bisa hidup di iklim negara kita?Apakah memang budidaya kambing itu sulit alias tidak prospektif dari sudut pandang ekonomi? Telah diteliti bahwabudidaya kambing sangat potensial danrealistis untuk dikembangkan di negara-negara yang sedang berkembang dengan iklim tropis3.
Dari Warta Penelitian dan Pengembangan Pertanian, Balai Penelitian Ternak di Bogor dapat disimpulkan bahwa kondisi lingkungan di Indonesia sangat cocok bagi budidaya kambing dari jenis yang bisa dijadikan sekaligus pemasok susu dan daging, yakni peranakan antara kambing kacang dan kambing Etawah yang berasal dari India dan dikenal dengan kambing PE 10 . Dalam laporan penelitian itu disarankan agar ternak kambing yang jantan dibesarkan untuk dimanfaatkan dagingnya, sedangkan ternak yang betina dibesarkan untuk diambil susunya. Diperhitungkan bahwasatu ekor kambing PE dapat mencukupi kebutuhan protein hewani asal susu untuk sebuah keluarga dengan 5 orang anggota keluarga. Budidaya kambing PE ini sudah menunjukkan keberhasilan di beberapa daerah sehingga sangat potensial untuk dijadikan proyek nasional bagi negara kita yang mayoritas penduduknya masih sangat rendah status gizi dan kemampuan ekonominya.
Jadi, apa lagi yang perlu kita tunggu? Di satu sisi kita dapat menaikkan taraf kesehatan masyarakat dengan menyediakan sumber protein hewani yang halal dan thoyyib, dan menaikkan taraf ekonomi rakyat di pedesaan-pedesaan melalui usaha budidaya kambing ini. Di sisi lain kita dapat melestarikan salah satu sunnah Rasulullah yang telah banyak dilupakan orang di negara yang mayoritas penduduknya muslim. Kita bisa mengambil pelajaran dari negara tetangga kita Malaysia yang telah sukses lebih dahulu dalam mempromosikan pentingnya peran susu kambing ini secara profesional 11 .
Oleh karena itu sudah saatnya para ahliteknologi pengolahan pangan, ahli gizi, ekonom, ahli budidaya ternak dan jajaran pimpinan di pemerintahan memikirkan lebih serius lagi dan saling bekerja sama dalam memasyarakatkan peran penting susu kambing ini dan meningkatkan produksinya. Dalam hal ini ada dua hal penting yang perlu mendapatkan prioritas: peningkatan produksi susu dengan tetap memperhatikan kesehatan ternak dan lingkungan, dan peningkatan keamanan/higiene susu, terutama karena manfaat kesehatan susu kambing sangat berkurang akibat pemanasan, sedangkan pada umumnyauntuk keamanan dan pengawetan produk susu perlu dipanaskan.
Karlsruhe (Jerman), 20 April 2003
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Footnote
1 Al Quran dan Terjemahannya. Yayasan Penterjemah/Pentafsir Al Quran Departemen Agama. (1971)
2 Khalid, M. Kh.: Karakteristik Perihidup60 Shahabat Rasulullah. Penerjemah: Mahyuddin Syaf dkk. Bandung: CV Diponegoro, p. 215-216 (1987)
3 Haenlein, G.F.W.: Past, Present, andFuture Perspectives of Small Ruminant Dairy Research. Journal of Dairy Science, 84(9): 2097-2115 (2001)
4 Khalid, M. Kh.: Mengenal Pola Kepemimpinan Umat dari Karakteristik Perihidup Khalifah Rasulullah. Penerjemah: Mahyuddin Syaf dkk. Bandung: CV Diponegoro, p. 78-82 (1992)
5 Kristanti, I.: Bila tidak tahan minum susu. http://pagihp.tripod.com/minmsusu.htm (1998)
6 Walker, N.W.: Auch Sie knnen wieder juenger werden. Judul asli: Become younger. Muenchen: Wilhelm Goldmann Verlag, p. 58-64 (2002)
7 Carper, J.: Nahrung ist die beste Medizin. Judul asli: The Food Pharmacy.Muenchen: Econ Ullstein List Verlag, p.179-194 (2001)
8 Walker, N.W.: Frische Frucht- und Gemuesesaefte. Judul asli: Fresh Vegetable and Fruit Juices. Muenchen:Wilhelm Goldmann Verlag, p. 120-122 (1995)
9 Rachman, R.: Khasiat Susu dan Daging Kambing. Harian Kompas, 2 September 2002. http://www.kompas.com/kompas-cetak/0209/02/iptek/khas35.htm
10 Kambing PE Penghasil Daging Sekaligus Susu. Warta Penelitian dan Pengembangan Pertanian, Vol. 23 (4),2001. http://pustaka.bogor.net/publ/warta/w2345.htm
11 http://www.m-sia.com/npdairies
*Terima Kasih Kepada: KHARISMA kerana sudi berkongsi dengan kami tentang khasiat Susu Kambing.
*Dikirim oleh: Dr. Indah Kristanti (Penulis adalah salah satu mantan Pengurus LSM KHARISMA, 2002-2003). Tulisan ini pernah dimuat di Alhikmah.com sebagai salah satu pemenang lomba karya tulis ilmiah.

What are Benefit of Goat's Milk for Babies

What Are the Benefits of Goat's Milk forBabies?
Some mothers find that their children don't react well to cow's milk and are looking for alternatives. There are multiple benefits in goat's milk for babies, say pediatricians like Dr. William Sears and Dr. Alan Greene. It has less lactose and fewer allergens than cow's milk, is easier on children's tummies andis closer to your own breast milk.

Easy to Digest
The protein in goat's milk makes it easier to digest than cow's milk, according to pediatrician Dr. William Sears. If your baby often spits up or has reflux, goat's milk might be a good option. Goat's milk also has different fats than cow's milk; the fat globules ingoat's milk do not cluster together, making them easier to digest. Goat's milk also reportedly contains more of some essential fatty acids, as well as a higher proportion of short-chain and medium-chain fatty acids. These are easier for intestinal enzymes to digest, notes Dr. Sears.
Less Allergenic
Goat's milk contains only minute amounts of casein, the allergenic protein found in cow's milk, according to Dr. Sears. However, goat's milk and cow's milk both contain another type of allergenic protein, beta-lactoglobulin,so if your baby is allergic to cow's milk he or she may also be allergic to goat's milk. Additionally, goat's milk contains slightly less lactose than cow's milk, saysDr. Sears.
Goat's Milk Formula
Like cow's milk, goat's milk should not be used in place of breast milk or formula for infants, according to Dr. Sears. However, if your baby is less than a year old and soy or hypoallergenic formulas are too difficult to stomach, you should speak to your health care provider about homemade goat's milk formula. This formula--which includes goat's milk as well as added carbohydrates like rice syrup--has"stood the test of time," says Dr. Sears. It should only be given after consulting with your pediatrician; a baby on this formula should also receivevitamin supplements, as prescribed by his or her doctor.
Nutritious
Goat's milk contains significantly higher amounts of calcium, vitamin B-6, vitaminA, potassium and niacin than cow's milk, says Dr. Sears. It is also four times higher in copper and has 27 percent more selenium, an antioxidant. However, since goat's milk contains considerably less vitamin B12 and folic acid than cow's milk, you should speak to your pediatrician about giving your child a folic acid or multivitamin supplement.
Almost Human
Goat's milk is more similar to your breastmilk than cow's milk is; in some countries it is the primary milk given to babies and children, notes pediatrician Dr. Alan Greene. Goat's milk, like your breastmilk, produces an alkaline reaction, whereas cow's milk causes an acid reaction, which can promote bacterial growth, according to the book"Nature's Prescription Milk." In infants over one year of age, goat's milk can be readily used instead of cow's milk.
Cheese and Yogurt
Even if your baby doesn't have a cow's milk allergy or intolerance, he or she may prefer the mild taste and nutritional benefits of goat's milk cheeses and yogurts. You can offer these pasteurized foods to your baby at around six months of age, says pediatrician Frank Greer, former chairman of the American Academy of Pediatrics' (AAP) Committee on Nutrition. Cheese and yogurt are cultured, making the proteins easier forbabies to digest, which is why these products can be given earlier than milk. However, if your child has a milk intolerance or allergy you should talk to your pediatrician before introducing anydairy products.
References
AskDrSears: Got Goat's Milk?
Parenting: Ask Dr. Sears: Advantages ofGoat's Milk
Parents: Dr. Alan Greene on Goat's Milk
BabyCenter: When can my baby eat cheese?
Rockwell Nutrition: Cow Milk and Goat Milk FAQs
About this Author
Justine Fontinell began writing professionally in 1998 for websites including People.com and ChickClick. She has a master's degree in journalism from Columbia University, is a graduate of the Institute for Integrative Nutrition, and is a Certified Health Coach with the American Association ofDrugless Practitioners.

Goat’s Milk Nutrient Analysis

Goat’s Milk In-depth Nutrient Analysis

Goat’s milk (Note: “–” indicates data is unavailable)
amount	1.00 cup
total weight	244.00 g
Basic Components
nutrient	amount	%DV
calories	167.90	9.33
calories from fat	90.91
calories from saturated fat	58.57
protein	8.69 g	17.38
carbohydrates	10.86 g	3.62
dietary fiber	0.00 g	0.00
soluble fiber	0.00 g
insoluble fiber	0.00 g
sugar – total	10.86 g
monosaccharides	– g
disaccharides	– g
other carbs	0.00 g
fat – total	10.10 g	15.54
saturated fat	6.51 g	32.55
mono fat	2.71 g	11.29
poly fat	0.36 g	1.50
trans fatty acids	0.29 g
cholesterol	27.82 mg	9.27
water	212.35 g
ash	2.00 g
Vitamins
nutrient	amount	%DV
vitamin A IU	451.40 IU	9.03
vitamin A RE	136.64 RE
A – carotenoid	0.00 RE	0.00
A – retinol	136.64 RE
A – beta carotene	0.00 mcg
thiamin – B1	0.12 mg	8.00
riboflavin – B2	0.34 mg	20.00
niacin – B3	0.68 mg	3.40
niacin equiv	2.46 mg
vitamin B6	0.11 mg	5.50
vitamin B12	0.16 mcg	2.67
biotin	8.54 mcg	2.85
vitamin C	3.15 mg	5.25
vitamin D IU	29.28 IU	7.32
vitamin D mcg	0.73 mcg
vitamin E alpha equiv	0.22 mg	1.10
vitamin E IU	0.33 IU
vitamin E mg	0.22 mg
folate	1.46 mcg	0.36
vitamin K	0.73 mcg	0.91
pantothenic acid	0.76 mg	7.60
Minerals
nutrient	amount	%DV
boron	– mcg
calcium	325.74 mg	32.57
chloride	427.00 mg
chromium	– mcg	–
copper	0.11 mg	5.50
fluoride	– mg	–
iodine	– mcg	–
iron	0.12 mg	0.67
magnesium	34.09 mg	8.52
manganese	0.04 mg	2.00
molybdenum	– mcg	–
phosphorus	270.11 mg	27.01
potassium	498.74 mg
selenium	3.42 mcg	4.89
sodium	121.51 mg
zinc	0.73 mg	4.87
Saturated Fats
nutrient	amount	%DV
4:0 butyric	0.31 g
6:0 caproic	0.23 g
8:0 caprylic	0.23 g
10:0 capric	0.63 g
12:0 lauric	0.30 g
14:0 myristic	0.79 g
15:0 pentadecanoic	0.10 g
16:0 palmitic	2.22 g
17:0 margaric	0.07 g
18:0 stearic	1.08 g
20:0 arachidic	0.02 g
22:0 behenate	0.00 g
24:0 lignoceric	– g
Mono Fats
nutrient	amount	%DV
14:1 myristol	0.01 g
15:1 pentadecenoic	– g
16:1 palmitol	0.20 g
17:1 heptadecenoic	0.00 g
18:1 oleic	2.38 g
20:1 eicosen	0.00 g
22:1 erucic	0.00 g
24:1 nervonic	– g
Poly Fats
nutrient	amount	%DV
18:2 linoleic	0.27 g
18:3 linolenic	0.10 g
18:4 stearidon	0.00 g
20:3 eicosatrienoic	0.00 g
20:4 arachidon	0.00 g
20:5 EPA	0.00 g
22:5 DPA	0.00 g
22:6 DHA	0.00 g
Other Fats
nutrient	amount	%DV
omega 3 fatty acids	0.10 g	4.00
omega 6 fatty acids	0.27 g
Amino Acids
nutrient	amount	%DV
alanine	0.29 g
arginine	0.29 g
aspartate	0.51 g
cystine	0.11 g	26.83
glutamate	1.53 g
glycine	0.12 g
histidine	0.22 g	17.05
isoleucine	0.51 g	44.35
leucine	0.77 g	30.43
lysine	0.71 g	30.21
methionine	0.20 g	27.03
phenylalanine	0.38 g	31.93
proline	0.90 g
serine	0.44 g
threonine	0.40 g	32.26
tryptophan	0.11 g	34.38
tyrosine	0.44 g	45.36
valine	0.59 g	40.14
Other
nutrient	amount	%DV
alcohol	0.00 g
caffeine	0.00 mg
artif sweetener total	– mg
aspartame	– mg
saccharin	– mg
sugar alcohol	– g
glycerol	– g
inositol	– g
mannitol	– g
sorbitol	– g
xylitol	– g
organic acids	317.20 mg
acetic acid	0.00 mg
citric acid	317.20 mg
lactic acid	0.00 mg
malic acid	0.00 mg
choline	– mg	–
taurine	– mg
Note: The nutrient profiles provided in this website are derived from Food Processor for Windows, Version 7.60, by ESHA Research in Salem, Oregon, USA. Of the 21,629 food records contained in the ESHA foods database, most of them – including those of the World’s Healthiest Foods – lacked information for specific nutrients. The designation “–” was chosen to represent those nutrients for which there was no measurement included in the ESHA foods database.

Susu Kambing Pencegah Penyakit HIV dan AIDS

SORONG, Kepala Dinas Peternakan Kabupaten Sorong, drh Soepadmo M.Si mengemukakan bahwa susu kambing dapat menghambat atau menghadang infeksi virus HIV penyebab penyakit AIDS. Penelitian Yoshida dari Kotasato Institute Medical Centre Hospital di Jepang menemukan susu kambing bersifat penghadang infeksi virus enterovirus, dimana penelitiannya berhasil menemukan efek anti virus pada tikus percobaan terinfesi virus HIV. Dalam percobaannya, tikus yang diberi minum susu kambing selama 2 minggu mengakibatkan aktivitas CD4 dan sel T. Artinya tidak ada efek antivirus yang bekerja, susu kambing juga meningkatkan respon kekebalan secara spesifik, ujar drh Soepadmo dalam tulisannya yang diterima Radar Sorong kemarin.

Dikatakan, didalam susu kambing mengandung asam kaprat dan caurut yang berfungsi sebagai antivirus HIV. Dimana asam kaprat yang terdapat dalam susu kambing adalah yang paling tinggi (2,2%) bila dibandingkan dengan yang terdapat dalam susu ibu yang hanya 0,3% atau susu sapi (1,2%). Kolostrum susu kambing atau susu sapi mengandung transfer factor (TF) yang merupakan molekul halus yang dihasilkan tiga hari awal menyusui. Tranfert faktor berperan antara lain meningkatkan aktifitas sel NK (Natural Killer) sebanyak 200-400%. Sel NK adala hpembasmi sel-sel yang terinfeksi penyakit. Tranfer Factor juga menenangkan sistim imun yang terlalu aktif, jelasnya.

Ditambahkan, bahwa susu kambing mampu membantu mengatasi beragam penyakit dimana menurut Dr Happy, susu kambing meningkatkan daya tahan tubuh. Senyawa yang bertanggung jawab terhadap kekebalan tubuh yakni fluorin. Kandungan fluorin dalam susu kambing 10 sampai 100 kali lebih banyak daripada susu sapi. Susu kambing mengatasi penyakit secara tidak langsung dengan meningkatkan kekebalan tubuh, katanya. Adapun mekanisme susu kambing meningkatkan kekebalan tubuh sesuai apa yang disampaikan Dr Rini Damayanti MS, katanya, dengan mendongkrak daya Fagositosis. Fagositosis sendiri merupakan proses untuk mengatasi bakteri atau benda asing dengan cara melapisi bakteri atau benda asing setelah melekat di Makrograf. ekarang kenapa kita tidak minum susu kambing, susu kambing mempunyai khasiat yang luar biasa. Bagi penderita HIV, coba minum susu kambing karena karena akan meningkatkan kekebalan tubuh. Bila ingin sehat dan bugar setiap hari, minumlah susu kambing, tegasnya.

Human Health Improves with Goat Milk Consumption

Human Health Improves with Goat Milk Consumption Australian Family Even Experienced Improved Dental Checks By Tim King

Improved dental health is among the many health benefits of drinking goat milk. Goat milk improved the health of the teeth, skin, and the digestion of Vanessa Grant's children in Tasmania, Australia. The positive effect on one child's digestion was dramatic. "Our fifth child didn't nurse well and ended up on formula," said Grant. "However she also was allergic to all the formulas—including the commercial goat formula. Reading the back of the tin I was rather disgusted to see how processed it was. It didn't contain ‘whole goat milk,' but ‘protein derived from goat milk' and other things including canola oil. But it was the only brand of goat formula available." "In the meantime, the baby, who was seven months old, was full of mucus through all her airways," Grant said. "She was coughing and vomiting after feeds. She was a really sick, sick baby. The naturopath took one look at her and said, ‘Her food is making her sick. Get her on raw goat milk.'" "Because we had had our own goats before, and knew how good goat milk was, we were quick to take his advice. We found a source of raw goat milk. The baby was well within a week, and after that she was a healthy baby with no mucus, coughing, or vomiting at all." The Grant family children had equally dramatic results regarding their dental health when they had goat milk available. "We could only get the raw milk for the baby at that time, not for our other children," Grant said. "They had to be content with normal milk. By then there were no obvious intolerances, so they drank normal milk. After two years of this, one child developed terrible cavities, and later an abscess resulting in about three separate dentist visits and an extraction! It was a while before we could get back onto raw milk. He was having gum and tooth troubles all that time. But we finally went back on raw goat milk, and he had no tooth problems after that." The Grant family moved a number of times while the children were young and growing. Like many people, they have not always been able to have a goat or to find goat milk. But before her younger son developed the severe dental problems she described, she had also witnessed the positive effects of goat milk on her older children's teeth. "After two years on this (raw goat) milk we had a dental nurse appointment for the four children. The dental nurse was very excited by the condition of our children's teeth," Grant said. "She just couldn't get enough of saying how amazing they were, with no cavities in any of the four. She insisted we must be very good with tooth brushing. We aren't really all that good at remembering all the time. She also thought that we must be really strict about no sweets. But that's not true either. We had sweets sometimes, the same as anyone else!" Grant admits she can't actually prove that her children's dental health is related to drinking goat milk. But she witnessed a very clear connection between acute dental distress without raw goat milk and dramatic improvement once the raw milk regime was started again. She also witnessed long-term dental health in her children during the periods that her family had access to raw goat milk. When researching ways to respond to her children's allergic reaction to some foods, Grant said she discovered that goat milk contains fluorine. She doesn't recall where she found that information but suspects fluorine might have something to do with halting her child's acute dental problems. Health writer Julie Phillips concurred, saying that goat milk is one of the best sources of dietary fluorine, nearly 10-times higher than cow milk. Fluorine helps build immunity and strengthen teeth and bones. Fluorine is depleted during the cooking process, so is only present in unpasteurized milk. The chemical "fluoride" does not have the same healing properties and is best avoided wherever possible. Research on the website altmedangel.com also revealed that "chlorine and fluorine are natural germicides and fluorine assists in preventing diabetes." However, fluorine isn't the only ingredient in goat milk that has the potential for improving dental health. "Most adults never get the daily recommended amount of calcium, 1,300mg, unless they are taking supplements, which are not good for you anyway," said Stephanie Bugielski, of M & S Farm in New York state. "You would need to eat an extraordinary amount of greens in one day to get the amount of calcium a body needs, or you can add goat milk to your diet. Especially raw goat milk. It is easy to digest and full of healthy living enzymes that help you assimilate calcium. In other words your body can use it. Once the milk is pasteurized the enzymes are killed off, and you are left with a useless drink." Bugielski, who milks a dozen goats at her farm in the Catskills, sells a lot of raw milk to customers who drive an hour or more to obtain it. She, and her customers, believe that dental health is part of an entire package of benefits derived from drinking goat milk. "Goat milk provides 13% more calcium, 25% more Vitamin B-6, 47% more Vitamin A, 134% more potassium and 350% more niacin than cow milk," she said, "Goat milk is also higher in chloride, copper and manganese." Vanessa Grant believes that young children who drink goat milk, with all its nutrients, may continue to reap the benefits of it when they are older, even if they are no longer drinking it. "It seems that the more goat milk they had from an earlier age the healthier they were in general," she said. "The poor lad who had commercial formula from seven months had multiple intolerances and remains the most sensitive of our children now, whereas the ones who had raw goat milk from weaning are either totally fine, or very mildly reactive to very large quantities." "We now live and work on a regular (bovine) dairy farm, and our children all now tolerate raw cow milk," Grant said. "I do find that we still have a few issues with pasteurized cow milk, and I instantly get a strong reaction to ultrapastuerized/UHT milk." She said that her family had grown to a stage where they didn't need goat milk to survive anymore, but if they had very young children again, she would definitely make sure they had access to it. "It seems that when our children were very young they tolerated goat milk more than cow milk," she said. "It is very beneficial for them, in so many ways."

Goat milk versus cow milk

Goat milk versus cow milk By G.F.W. Heinlein and R. Caccese University of Delaware Newark, NJ

To most people today, especially in the more developed countries, the term "milk" is synonomous with cow milk, as if cows alone possess a singular ability to produce mammary secretions. Perhaps nowhere has the feeling been more prevalent than in the U.S., where over 10 million cows are maintained to provide an abundant, clean source of nourishment and refreshment to our country, producing more than 125 billion pounds of milk annually. Yet on a worldwide basis, more people drink the milk of goats than from any other single animal. Over 440 million goats (worldwide) produce an estimated 4.8 million tons of milk that is predominantly consumed locally, or processed into various types of cheeses. Here in the U.S., which historically has been one of the staunchest denigrators of the "stinking" goat, there are approximately one million dairy goats actively producing milk. Most of the upsurge in goat popularity has been the result of a growing trend towards attaining some measure of self-sufficiency on the part of many people, for both economic and aesthetic purposes. A goat will eat little, occupy a small area and produce enough milk for the average family (a good milker will produce a gallon a day); whereas the prospect of maintaining a cow in a surburban backyard is usually more than the homeowner is willing or able to cope with. Hence the growing popularity of the "poor man's cow." As the interest in dairy goats and their products continues to rise, it is apparent that many misconceptions, discrepancies and exaggerated claims are being perpetuated. A comparison of cow and goat milk seems to be in order, so that some prejudices against goat milk may be erased. Also, while goat milk is somewhat unique, it is certainly not a magical elixir. One of the primary misconceptions concerning goat milk is that it has a peculiar "goaty" odor or taste to it. This effect is produced by the presence of the buck, whose scent glands are rather odoriferous and may indeed cause the "goaty" type of milk people object to if he is present among the herd, especially at milking time. Does, however, do not have the powerful odor of a buck and milk produced in the absence of a buck should bear no objectionable odor. Diet also plays a large role in the palatability of goat milk, as well as cow milk. While cows are usually rather closely regulated as to what they may eat and when, goats are often allowed to consume a great variety of materials at any time, including browsing. This kind of feeding may allow a certain "off" taste or smell to be transferred to the milk, just as cows may produce a "garlicky" milk from some spring pastures. What holds true for the cow also holds for the goat; i.e., what comes out is based on what goes in! If goats and cows are similarly managed, the smell and taste of both milks are quite comparable. Goat milk is similar to cow milk in its basic composition. On the average, cow milk contains about 12.2% dry matter (3.2 protein, 3.6 fat, 4.7 lactose and 0.7 mineral matter). These figures are only averages of course, as there are considerable differences between breeds, and among individuals of a breed. There are currently six breeds of dairy cows in the U.S. and six breeds of dairy goats producing milk. The Saanen is best known as the Holstein of the goat world, producing a high quantity of milk with somewhat low fat levels. At the other end of the extreme is the Jersey of the goat world, the Nubian. This breed produces a lesser amount of milk but with a higher fat content. The Toggenburg, LaMancha, Oberhasli and Alpine fall somewhere in between. However, there are also five important differences that give goat milk a place for special purposes. Goat milk has a more easily digestible fat and protein content than cow milk. The increased digestibility of protein is of importance to infant diets (human and animal) as well as to invalid and convalescent diets. Goat milk tends to have a better buffering quality, which is good for the treatment of ulcers. In under-developed countries, where meat consumption is low, goat milk is an important daily food source of protein, phosphate and calcium not available otherwise because of a lack of cow milk. Goat milk can successfully replace cow milk in diets of those who are allergic to cow milk. Allergies appear to be more common than formerly thought, especially in very young children. In an allergic-type reaction, the symptoms are produced by histamines, which are stored in body cells. Histamines are released when triggered by a local stimulus. Antibody-antigen-type reactions that manage to find an anchorage on cell walls trigger a release of histamine and produce the allergic symptoms. Such a release brings on a congestion of the capillaries and a flooding of the intracellular spaces by the lymphatic glands. The stimulation of local nerve endings also occurs. People who display an allergic reaction are usually more sensitive to the release of a given amount of histamine and also tend to produce greater numbers of antibodies to certain proteins. Some of the so-called "sudden deaths" of infants seem to be related to allergic-type responses, resulting in anaphylactic shock. About 6% of the infants in the U.S. suffer allergic responses to cow milk. Of this number however, only about 14% (of the 6%) react to bovine serum present in cow milk. Most infants are allergic to various constituents of cow milk which may also be present in goat milk. Individuals who are allergic to bovine serum in cow milk will undergo also an allergic reation to a variety of dairy products that are made with cow milk. Other types of digestive upsets can result from milk due to a lack of the lactose digesting enzyme. While the presence of lactase is universal in infants (up to three years), the presence of this enzyme in adults is somewhat irregular and genetically determined. Fat Goat Milk Comparison Chart One of the more significant differences from cow milk is found in the composition and structure of fat in goat milk. The average size of goat milk fat globules is about two micrometers, as compared to 2.5-3.5 micrometers for cow milk. These smaller sized fat globules provide a better dispersion, and a more homogeneous mixture of fat in the milk. Research indicates that there is more involved to the creaming ability of milk than merely physical size of the fat globules. It appears that their clustering is favored by the presence of an aglutinin in milk which is lacking in goat milk therefore creating a poor creaming ability, especially at lower temperatures. The natural homogenization of goat milk is, from a human health standpoint, much better than the mechanically homogenized cow milk product. It appears that when fat globules are forcibly broken up by mechanical means, it allows an enzyme associated with milk fat, known as xanthine oxidase to become free and penetrate the intestinal wall. Once xanthine oxidase gets through the intestinal wall and into the bloodstream, it is capable of creating scar damage to the heart and arteries, which in turn may stimulate the body to release cholesterol into the blood in an attempt to lay a protective fatty material on the scarred areas. This can lead to arteriosclerosis. It should be noted that this effect is not a problem with natural (unhomogenized) cow milk. In unhomogenized milk this enzyme is normally excreted from the body without much absorption. Another significant difference from cow milk is the higher amount of shorter-chain fatty acids in the milk fat of goats. Furthermore, glycerol ethers are much higher in goat than in cow milk which appears to be important for the nutrition of the nursing newborn. Goat milk also has lower contents of orotic acid which can be significant in the prevention of fatty liver syndrome. However, the membranes around fat globules in goat milk are more fragile which may be related to their greater susceptibility to develop off-flavors than cow milk. Protein The protein composition of cow and goat milk is fairly similar, although the typical major alpha-s-1-casein in cow milk is absent in goat milk and the formation of casein curd under rennin action is different. The quality of curd is judged on two criteria: Curd tension-a measure of the hardness or softness of the curd. The softer the material, the more easily digestible it is. This tension is largely a breed characteristic. Holsteins generally have the softest curd in the bovine family. Cow range = 15-200 g, avg. = 70 g. Goats range = 10-70 g, avg. = 36 g. Relative size of flakes-formed by the addition of strong acid to milk, causing curd flakes to precipitate. It can be seen that goat milk forms finer flakes more rapidly than cow milk, which tends to form large lumps and more slowly. This test tends to duplicate reactions that occurs in the stomach, and demonstrates why goat milk is more easily and rapidly digested. Vitamins Goat milk has greater amounts of vitamin A than cow milk. Also, goats convert all carotenes into vitamines A, creating a white type of milk. Vitamin B levels are a result of rumen synthesis in goats and cows, and are somewhat independent of diet. Goat milk is higher in B levels especially riboflavin, but vitamin B6 and B12 are higher in cow milk. Niacin levels are also higher in goat milk. The milk levels of vitamin C and D are low and roughly the same for cows and goats. Lactose Cow milk is higher in lactose levels, although the difference is minor. Ash (minerals) and buffering Goat milk is higher in minerals, calcuim, potassium, magnesium, phosphorus, chlorine and manganese; but it is lower in sodium, iron, sulphur, zinc and molybdenum. Cow and goat milk is slightly on the acid side, with a pH range of 6.4-6.7. The principal buffering components of milk are proteins and phosphates. The good buffering capability of goat milk appears to make it ideal for treatment of gastric ulcers. Goat milk has also less of certain enzymes, robonuclease, alkaline phosphatase, lipase and xanthine oxidase. Thus, some differences exist but their nutritional significances in human nutrition have yet to be researched and documented. The goat probably will never replace the cow for commercial production of milk, but there seems to be a great potential for diligent efforts in practice and research to improve production and marketing of goat milk and its products. The value of goat milk as an alternative food for children and sick people, because it is easier digested, extends also to feeding animals, young dogs, foals, even calves. Experience in the field indicates that calves can consume large quantities of goat milk while similar amounts of cow milk may result in scouring calves. Goat milk can, therefore have a value not only for growing veal but also for raising valuable dairy replacement heifers, which will benefit from the high milk intake and show superior growth.

Health News Dampak Negatif Susu Kedelai Yang Tidak Diketahui

Oleh : dr. Indiradewi Hestinignsih
           
Tahukah Anda? Susu kedelai bermanfaat jika produk kedelai telah terfermentasi. Namun ”tidak” bermanfaat jika produk tersebut adalah non-fermentasi.
The Cancer Council of New South Wales, Australia telah memperingatkan penderita kanker untuk menghindari makanan yang berbahan dasar kedelai. Peringatan tersebut dilatarbelakangi oleh karena kedelai non-fermentasi akan mempercepat pertumbuhan kanker.
Produk kedelai terbagi menjadi 2 jenis, yakni produk yang terfermentasi adalah tempe, kecap, miso, natto dan kecambah kedelai. Dilain sisi terdapat produk NON-FERMENTASI seperti misalnya tahu dan susu kedelai, dan lainnya,
Pada produk kacang kedelai yang non-fermentasi terdapat kandungan zat yang diyakini membawa dampak buruk dan perlu diperhatikan, diantaranya seperti:

Kanker Tiroid

A)    Goitrogen – komponen yang mengganggu fungsi tiroid, dapat menyebabkan hypotiroid dan juga beresiko menyebabkan kanker tiroid. Untuk terjadi kanker, tergantung banyaknya dan usia.
Berdasarkan Soy Online Service, bayi seharusnya tidak mengonsumsi kedelai sama sekali. Bagi orang dewasa, hanya dengan 30 mg isoflavone (termasuk komponen goitrogen) per hari cukup mengganggu fungsi tiroid. Takaran isoflavon yang perlu diwaspadai ini ada pada 5-8 ons susu kedelai.
B)    Asam Phytic – Kedelai mengandung asam Phytic, yaitu asam yang dapat menghalangi penyerapan mineral seperti misalnya zat besi, kalsium, tembaga, dan terutama seng dalam saluran pencernaan.

Gangguan penyerapan mineral dalam saluran pencernaan.

Seng dibutuhkan untuk perkembangan dan fungsi otak serta sistem syaraf. Juga berperan penting dalam mengendalikan mekanisme kadar gula darah sehingga melindungi dari diabetes serta menjaga kesuburan.
Pada proses fermentasi kandungan asam phytic ini jauh berkurang sampai pada level aman untuk segala umur.
C)    Penghambat Trypsin – mengurangi kemampuan untuk mencerna protein. Pemberian produk kedelai yang non-fermentasi pada bayi dan anak secara teratur akan mengganggu pertumbuhannya. Kacang-kacangan lain yang memiliki kandungan penghambat trypsin yang tinggi adalah kacang lima.

Gangguan pertumbuhan

D)    Nitrat – bersifat karsinogen (penyebab kanker), terbentuk pada saat pengeringan, dan zat beracun lysinoalanin terbentuk selama proses alkalin. Berbagai macam zat aditif buatan, terutama MSG (zat aditif yang merusak sel syaraf) telah ditambahkan pada produk kedelai untuk menyamarkan “aroma kacang”nya yang kuat dan memberikan rasa mirip daging.
E)    Phytoestrogen – Biasanya dipakai untuk membantu mengurangi efek produksi estrogen yang rendah dalam tubuh, kini ditemukan sebagai faktor penyebab kanker payudara dan leukemia pada anak.

Sel Kanker

F)    Aluminum – Dari beberapa penelitian telah diketahui adanya hubungan antara keberadaan aluminium dengan penyakit Alzheimer. Tapi tahukah Anda bahwa susu kedelai mengandung aluminium 11 kali (1100 persen) lebih banyak dibandingkan susu formula biasa?!
G)    Mangan – Produk formula kedelai memiliki kandungan mangan berlebih bagi tubuh kita. Mangan dalam tingkat kecil sangat kita butuhkan untuk membantu sel tubuh kita mengumpulkan energi. Tapi jika berlebih, mangan bisa menyebabkan kerusakan otak seperti pada penyakit Parkinson.
Tingkat kandungan mangan di tiap susu bayi berbeda-beda, yaitu:

• ASI mengandung 4-6 mcg/L.
• Susu formula bayi biasa (dari sapi) mengandung 30-50 mcg/L.
• Susu formula kedelai mengandung 200-300 mcg/L!!!

H)    Terlalu Banyak Omega-6. Produk kedelai non-fermentasi mengandung kandungan Omega-6 yang lebih banyak dibandingkan Omega-3. Ketidakseimbangan rasio antara Omega-3 dengan Omega-6 akan membuat kita rentan terkena penyakit kanker, diabetes, penyakit jantung, arthritis, asma, hiperaktif, dan depresi.
Dampak Bagi Anak Laki-Laki
“Pubertas dini (yang disebabkan oleh produk kedelai) bisa meningkatkan resiko anak laki-laki menderita kanker testicular di saat menjelang dewasa, karena telah terpapar berbagai hormone seks terus menerus,” ujar Marcia Herman-Giddens , peneliti dari  University of North Carolina.
Kandungan berlebih isoflavon memiliki sifat feminisasi, yang akan MENGAKIBATKAN UKURAN KELAMIN BAYI LAKI-LAKI JADI LEBIH KECIL DAN KECENDERUNGAN GENETIKA YANG MENGARAH KE HOMOSEKSUALITAS. Beberapa ahli mempersalahkan pengkonsumsian susu formula bayi sebagai salah satu faktor kecenderungan genetika anak laki-laki menjadi seperti perempuan.
Dampak Bagi Anak Perempuan 
Produk formula kedelai mengandung tingkat hormon sebanyak 240 kali lebih tinggi dibandingkan ASI!
Anak-anak perempuan yang memasuki masa pubertas akan beresiko besar menderita kanker payudara dan juga kista rahim jika mengalami gangguan tiroid karena rutin mengonsumsi produk kedelai non-fermentasi.
Dampak Bagi Wanita Muda
Disamping itu juga didapati bahwa dua gelas susu kedelai sehari dalam satu bulan penuh, mengandung cukup komponen kimiawi yang dapat mengganggu siklus menstruasi wanita. Para wanita yang memakai pil-pil kontrasepsi lebih sering mudah marah-marah seiring adanya gangguan hormonal. Hanya dengan 100 gr dari produk kedelai, mengandung komponen estrogenik yang sama dengan satu pil kontrasepsi.
Dampak Bagi Pria Dewasa
phytoestrogen kedelai menghambat enzim yang dibutuhkan tubuh untuk menghasilkan hormone testoteron (hormone pria).
Penelitian terhadap pejantan hewan-hewan juga telah banyak dilakukan, baik dari belalang sampai dengan cheetah. Dari penelitian-penelitian tersebut didapati bahwa kedelai mengakibatkan para pejantan ini kurang percaya diri, kurang agresif, hasrat seksual menurun, dan jumlah sperma  pun berkurang.
Dampaknya pada manusia terlihat lebih lambat daripada pada hewan. Tapi tetap saja berdampak negatif jika kedelai secara rutin diberikan pada pria.[](IND/DA)
          

 Berdasarkan analisa Dokter diatas saya sarankan kepada anda untuk lebih memilihSUSU KAMBING SEGAR  selain menyehatkan juga bermanfaat sebagai terapi pengobatan berbagai keluhan penyakit. 

Keistimewaan dan Khasiat Susu Kambing

Berdasarkan referensi yang diambil dari beberapa ahli kesehatan, disimpulkan bahwa susu kambing mengandung mineral yang lengkap untuk kesehatan tubuh diantaranya :

• Mengandung Zincum (Zn) pembentuk imun dalam tubuh
• Mineral Alkaline baik untuk penderita Maag Kronis.
• Zat Flourin serta betakasein baik bagi penderita Bronchitis, Asma, TBC, Pneumonia.
• Kandungan A2-betakasein dan Asam Amino Esensial pembentuk Insulin berguna bagi penderita diabetes
• Cynokobalamin pembentu zat Hb bagi penderita Demam berdarah, Anemia, Thalasemia
• Kalium (K) berguna bagi penderita Arteriosclerosis, Tekanan Darah Tinggi maupun Darah Rendah
• Enzim Xanthine Oxydase dan niasin (Vit B3) berfungsi mengatasi sel Kanker/ Tumor dan mengurangi efek toksis kemoterapi
• Kandungan Kalsium membantu pertumbuhan tulang dan mencegah Osteoporosis
• Kandungan MCTnya (Medium Chain Trygliseride) berguna bagi program Dietary dan penyembuhan akibat stroke
• Kaya dengan lactoglobulin penahan protein penyebab alergi
• Tingkat keasaman yang menyerupai kulit dapat melembabkan dan mempercantik kulit
• Mengandung mineral, belerang metionin, riboflavin (Vit B2) dan B3 yang menumbuh kembangkan sel otak serta system saraf bagi kecerdasan anak.
• Riboflavin (Vit B2) bermanfaat menurunkan frekuensi serangan migrain
• Lactoferrin (LF), lactoperoxidase, lysozyme dan peptide dapat meningkatkan aktivitas CD4 dan sel T sebagai pembentuk system kekebalan tubuh bagi penderita infeksi virus HIV

Susu Kambing banyak manfaatnya. Selain sebagai makanan tambahan (food suplemen), susu kambing juga bisa mengurangi gangguan pernapasan (seperti Bronchitis, Asma serta TBC) dan Rheumatic serta penyakit-penyakit lainnya seperti : Asam Urat, Thalasemia, Flek Paru-paru, Disfungsi Seksual, Datang bulan tidak teratur dan masih banyak lainnya. Susu Kambing juga mampu mengontrol lemak tubuh dan menghaluskan kulit.

Keistimewaan susu kambing sebagai berikut :

• Kaya Protein, enzim, mineral, vitamin A, dan Vitamin B (riboflavin). Beberapa jenis enzim juga terdapat dalam susu kambing, antara lain : Ribonuklease, Alkalin Fosfate, Lipase, dan Xantin Oksidase. Sementara beberapa mineral yang terkandung dalam susu kambing yaitu Kalsium, Kalium, Magnesium, Fosfor, Klorin dan Mangan.
• Mengandung Antiantritis (inflamasi sendi).
• Mempunyai khasiat untuk mengobati Demam Kuning, Penyakit Kulit, Gastritis (gangguan lambung), Asma, dan insomnia (sulit tidur).
• Molekul lemaknya kecil sehingga mudah dicerna.
• Bila disimpan di tempat dingin, tidak merubah kualitas khasiatnya.
• a. Mengandung Zincum (Zn) pembentuk system kekebalan tubuh
  b. Mineral Alkaline baik untuk penderita Maag Kronis.
  c. Zat Flourin serta betakasein baik bagi penderita Bronchitis, Asma, TBC, Pneumonia.
  d. Kandungan A2-betakasein dan Asam Amino Esensial pembentuk Insulin berguna bagi penderita diabetes
  e. Cynokobalamin pembentu zat Hb bagi penderita Demam berdarah, Anemia, Thalasemia
  f. Kalium (K) berguna bagi penderita Arteriosclerosis, Tekanan Darah Tinggi maupun Darah Rendah
  g. Enzim Xanthine Oxydase dan niasin (Vit B3) berfungsi mengatasi sel Kanker/Tumor dan mengurangi efek toksis kemoterapi
  h. Kandungan Kalsium membantu pertumbuhan tulang dan mencegah Osteoporosis
  i. Kandungan MCTnya (Medium Chain Trygliseride) berguna bagi program Dietary dan penyembuhan akibat stroke
  j. Kaya dengan lactoglobulin penahan protein penyebab alergi
  k. Tingkat keasaman yang menyerupai kulit dapat melembabkan dan mempercantik kulit
  l. Mengandung mineral, belerang metionin, riboflavin (Vit B2) dan B3 yang menumbuhkembangkan sel otak serta system saraf bagi kecerdasan anak.
  m. Riboflavin (Vit B2) bermanfaat menurunkan frekuensi serangan migrain
  n. Lactoferrin (LF), lactoperoxidase, lysozyme dan peptide dapat meningkatkan aktivitas CD4 dan sel T sebagai pembentuk system kekebalan tubuh bagi penderita infeksi virus HIV
  Dikutip dari dr. Zen Djaja MD, Praktisi pengobatan herbal dan dr. Imelda Margaretha, Healt Consultan PT Diamond Interest International
  
  
  Kandungan Kolesterol dari per 10 gram Makanan
  
  Keterangan :
  Kolesterol Normal dalan darah : 160-200 Mg. Kolesterol Tinggi akan menyebabkan penyakit mendadak seperti Hipertensi, Jantung, Stroke, dan Kematian
  Sumber : GENERAL HOSPITAL, SINGAPORE