Do you ever have trouble digesting dairy? If so, you might want to give goat milk products a try. Today we’re talking to Tim Vanzant of Risin’ Creek Creamery. As a 35-year veteran of raising nubian goats, Tim has incredible knowledge when it comes to the nutrient makeup of goat milk and why it may be easier for humans to digest. He also happens to be one of the vendors who I make a point to visit at my local farmers market nearly every week. So, Tim and his herd of goats are an important part of my life, and I’m excited to share his knowledge with you today.

Listen in to understand:

• Why goat milk might be a good alternative if you have trouble digesting dairy
• What you need to know about choosing dairy and goat milk products
• What it means when dairy products are labeled as raw vs. pasteurized vs. ultra pasteurized   
• How seasons and food sources affect the taste and nutrient profile of goat milk
• Why sourcing fresh, local dairy products is so important

You’re going to love getting to know Tim and his “diva” goats, and I hope this inspires you to get to know your local farmers and producers. If you’re near Indianapolis, be sure to visit Indy Winter Farmers Market, Broad Ripple Winter Farmers Market and specialty stores such as Wildwood Market to give Risin’ Creek Chevre a try. You can also check out www.risincreek.com or @RisinCreekCreamery on Facebook and Instagram for market updates (and cute pictures of goats).

If this episode was helpful to you, hop on over to iTunes and give The Full Plate a five star review. We’d be so grateful. And as always, get in touch with me on Instagram @ericaballardhealth.