GOATS
Goat meat is the most popular red meat in the world, and goats milk the most popular milk source.
When Tennessee fainting goats are frightened or excited, their muscles lock up and they often fall over (faint) and lie stiff for a few seconds. (Also called Myotonic goats, Stiff Leg or Wooden Leg goats).
Archaeological evidence suggests that goats were domesticated about 10,000 - 12,000 years ago.
There are about 500 million goats in the world, and they produce almost 5 million tons of milk annually.
Top 5 Goat Countries: (2000).
• China - 148 million
• India - 123 million
• Pakistan - 47 million
• Sudan - 37 million
• Bangladesh - 34 million
Goat meat is used in Latin America, the Caribbean, and many Mediterranean countries. It has never gained popularity in the U.S. Goat meat is lower in fat, cholesterol and calories than beef.
Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.
The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies (the infirm, and arthritics) will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.
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