Soba is the Japanese term for what we call buckwheat. Buckwheat is not a grain but rather a fruit seed. But even though it isn’t a grain, being a seed I still would not add it to my food list for at least a month into the diet.
One reason that goat’s milk is considered a better choice than cow’s milk for most people is that it’s much easier to digest and therefore easier on the digestion in general than cow’s milk.
Another important fact is, it’s normally less allergenic than cow’s milk, and one reason for this is because it resembles human milk more than cow’s milk. The fat molecules in goat’s milk do not contain agglutinin. Agglutinin is “a substance that causes particles to coagulate to form a thickened mass” … if this makes you think of mucus, it should, because goat’s milk doesn’t cause mucous or phlegm, which is a big plus. However, like cow’s milk, it does contain some of the common allergens called beta lactoglobulin and casein, therefore anyone who has an allergy to cow’s milk can react to goat’s milk.
Goat’s milk is also higher in some of the vitamins and minerals such as copper, calcium, niacin, potassium and selenium. Goat’s milk is a little higher in its fat content, but again, the fat doesn’t contain agglutinin so it’s easier to digest.
Because of its faster digesting properties, many people who are lactose intolerant or have a milk allergy are able to tolerate it better than cow’s milk, while other more sensitive people may not do well with either.
The one problem with goat’s milk is, it contains nearly the same amount of lactose that cow’s milk does, that means that anyone with Candida overgrowth can possibly have a problem with goat’s milk. After all, lactose is milk sugar, which is why milk products are avoided on the Candida diet.
However that doesn’t mean you should never have goat’s milk in some fashion; for example, I still advocate goat’s milk kefir over cow’s milk for the reasons I’ve named above. The longer the kefir is fermented, the less the amount of lactose it will contain and the less chance the sugar will have of feeding the Candida.