Dr. Rahmat Attaie shares new developments in his research on goat milk
Dr. Rahmat Attaie is familiar with the ways cow milk had adverse effects on some people during the digestion process which usually causes some discomfort and gas. Protein allergies or lactose intolerance are the usual suspected causes of that discomfort, but his new developments in the research on goat milk show how this could be the change people need. His research studied the size of fat globules and its distribution in goat milk and bovine milk, finding the difference in the proteins between the two, and how it can be better absorbed into the body. The main finding of his research concludes that goat milk fat globules are approximately 4.655 microns while bovine fat globules are 8.335 microns.
His research also resulted in identifying that goat milk has more medium and short chain fatty acids than cow milk, which researchers theorize effect the way bodies break down fats in the milk because short chain triglycerides are better for the body. The negative effects of long-chain triglycerides offer include high blood pressure, clogged arteries, and high cholesterol – all factors that could lead to heart attack or stroke.
Nutristrength is an online health blog which provides readers with recipes, health brands, and food benefits. In a recent blog titled “Why Do I Struggle to Digest Protein,” Attaie’s research was highlighted and served as the basis for the blog’s content. He expressed great excitement about the brand trusting his work and sharing his research. “In using our basic research to praise goat milk versus cow milk to make their products marketable, I’m very excited. I’m glad my research is being used somewhere. In the world of research, we’re always trying to uncover the mysteries of food,” said Attaie.
Attaie tends to focus his research on ways humans can have a better quality of life and get away from depending on medicine in situations we are able to prevent. He looks forward to continuing to do great research and helping to find better food options that are beneficial to the human body.
To read Dr. Attaie’s full article, please visit https://www.sciencedirect.com/science/article/pii/S0022030200749575?via%3Dihub
This work was supported by the USDA National Institute of Food and Agriculture, Evans-Allen 1890 Research Formula Program projects under Section 1444 and Section 1445.