Sheep’s milk is extremely rich in nutrients compared to other types of commercially available milk.In many cases, it is easier to digest for people who suffer from lactose intolerance. Gram for gram, the superiority of sheep’s milk lies in its comparison with cow’s and goat’s milk – especially in the differences between the levels of critical nutrients such as protein, calcium, iron, iron, magnesium, zinc, thiamine, riboflavin, vitamins B6, B12 and D, medium chain amino acids, linoleic acids and the 10 essential amino acids.
Sheep’s milk is rich in protein and has far more of the right kinds of fats, vitamins and minerals, particularly calcium, iron, magnesium, phosphorus and zinc, and is lower in sodium than cow’s milk. It has more than twice as much vitamin C and double or triple the other essential vitamins. Importantly, it also has more folic acid (folate).
Sheep’s milk contains about twice as much fat as cow’s milk, but that also means twice as much ‘healthy’ fat (monounsaturated and polyunsaturated, including Omega 3 and 6). The same applies to goat’s milk. The body needs healthy fats for many bodily functions, such as vitamin absorption. Monounsaturated fats lower total cholesterol and LDL cholesterol (the bad cholesterol) while increasing HDL cholesterol (the good cholesterol). Polyunsaturated fats also lower total cholesterol and LDL cholesterol. Omega 3 & 6 fatty acids belong to this group.
Sheep’s milk is also rich in medium-chain fatty acids or triglycerides (MCTs) – about 25% of the fat content. MCTs can benefit weight control by promoting ‘fullness’, reducing fat deposits, increasing energy expenditure and are more easily metabolized (converted to energy in the body).
