A few weeks ago I told you we were trying out goat’s milk to treat eczema. Claire has a medium to mild case of eczema and it shows up on her elbow, a little bit on her hands and sometimes in her inner thigh.
To be honest, I didn’t think the eczema would get better after moving away from cow’s milk in preference of goat’s milk. Even though Claire’s skin has gotten better, I can’t jump into conclusion that it is thanks to the goat’s milk.
Here’s the problem with our attempt at getting rid of the skin problem. We read that eczema can be exasperated by certain items in our diets, primarily goat’s milk and gluten.
So we decided to get rid of both, at the same time. Also, we intensified oat meal baths and routinely treated her skin with coconut oil and shea butter, alternating in the morning and evening.
So do you see the problem with our approach? We have a hard to pinpoint skin condition. And to treat it we tried not one thing, but four different things simultaneously.
I must admit that I’m very glad her skin is better. And it’s better by a lot. But I can’t confirm that it was the goat’s milk that fixed the problem. Maybe htat was part of it and really the gluten-free diet has helped her too. Or do you think the shea butter and coconut oil did the trick?
You see where we messed up?
At the end, it doesn’t matter, her skin has almost cleared completely and we are fine not going back to cow’s milk, and we’ll do our best to keep gluten out of her diet.
But in case your kid is suffering from eczema and you want to give this diet change a try, I want to share with you what I’ve learned so far.
Goat milk in the United States isn’t as widely accepted as it is in other parts of the world. It just isn’t something you normally encounter in the average home of an American family. I know it is popular in other parts of the world, and I live in a very diverse city so I knew I would be able to find it.
You may have to look for a while before you find a reliable source, but on my previous post about this I listed a great directory that has the most comprehensive list of dairies and farms that produce goat milk and goat products in the US.
I personally did not like the flavor of it, it has a little pungent taste that I can’t get used to. You may like it, but Claire did not care at all. And as far as other goat milk products, my experience was the same, I just can’t get over that flavor. It’s everywhere, in the yogurt, in the cheese and in the milk.
The things I didn’t like about this change in diet was the cost and availability of the milk.
First I thought that to get the most effective treatment, we should use raw goat’s milk. I found some at Mother’s Market but the price is astronomical. Comes out to about $7.50 for a 1/4 of a gallon, compare that to regular cow’s milk at approximately $6.00 per gallon and you see why I feel this way about the price.
But we do what we gotta do for our kids right?
Turns out that the benefits of using goat’s milk to help with eczema are the same whether the milk is raw or pasteurized. So I found another brand of milk that isn’t raw and it’s a lot more affordable, about $3.00 per 1/4 gallon. This brand is called Summerhill and you can find them at Summerhilldairy.com
I feel like in the end, I’m happy that Claire’s skin is better and her eczema is almost gone but I can’t say that it was because of the milk. Maybe that helped, maybe it didn’t. It’s worth a shot if you can do a better job than I did at isolating the issue.
We will probably stay on goat’s milk for another few weeks and try to come up with a way to test its effectivenes against this problem.
We’ve been asked why didn’t we try something like soy milk, almond milk and other similar alternatives? For me it comes down to the nutrients in the milk.
The other milks like soy milk, or almond milk don’t have all the minerals and nutrients like: vitamin A, vitamin B6, vitamin B12, thiamin, riboflavin, niacin, calcium, phosphorus, magnesium, zinc and potassium.
Sure, they can add these minerals and vitamins to make the drinks “fortified” but I rather use a natural alternative instead of one that has been “fortified” if I can.
In the topic of nutrition, here’s a really good bit about goat’s milk nutrition:
Nutritionally, it is comparable to cow’s milk as it contains similar levels of calcium, potassium, phosphorus and many other nutrients which confer health benefits. Compared to soya milk and other dairy alternatives, goat’s milk contains much more naturally occurring calcium, potassium, phosphorus and vitamin A8 . It also, compared to cow’s milk, contains higher levels of six out of the ten essential amino acids. Goat’s milk contains less riboflavin, vitamin B12, folate and pantothenate than cow’s milk but those consuming a nutritionally balanced diet would not be expected to be deficient in these nutrients . Goat’s milk exceeds cow’s milk in its content of monounsaturated and polyunsaturated fatty acids and medium chain triglycerides, all of which are known to be beneficial for human health, in particular, prevention of cardiovascular conditions.
That comes from a report from the Sheffield Hallam University’s Centre for Food Innovation in the UK. Here’s a link to the full report.