Now on goat milk and goat ghee for the forseeable future. 🐐

Curious to see how decreasing long chain fatty acids and increase short, medium chain fatty acids affects gut and bodyfat. 🥛

The fat in raw goat milk stays perfectly emulsified, unlike raw Jersey which seperates into a thick cream top. I've reduced down to 1 egg a day to make room for the extra fat since I can't easily skim the goat milk. 🥚

From #Grok -

> Higher proportion of SCFAs and MCFAs (e.g., caproic (C6:0), caprylic (C8:0), and capric (C10:0) acids), making up ~15–20% of total fatty acids. These contribute to its distinct flavor and easier digestibility due to smaller fat globules.