If dairy products get your goat by causing digestive irritability and allergies, be still your bleating heart. Since goat milk is easy to digest and has a variety of health benefits, you may not have to give up dairy entirely. In most cases, people who suffer from the typical reactions to dairy can enjoy the richness of goat milk and a variety of satisfying goat milk cheeses.

Goat milk contains easily digestible fat molecules that have a natural acid-buffering capacity to soothe heartburn and alkalize the intestinal tract. According to the USDA, these antacid properties can be more effective than even non-prescription antacids. The fatty acids are also highly antimicrobial, meaning that they defend the immune system by wiping out certain forms of bacteria.

Since it doesn't contain the complex proteins that dominate cow milk, goat milk generally doesn't stimulate the typical allergic response of mucus production, sneezing, irritability and itchy, watery eyes, and is often doctor-recommended as an alternative to cow milk. It is also high in selenium, an important mineral for immune function.

Although goat milk and goat milk cheeses have so many valuable benefits, they have a sharp, distinctive taste that many Westerners have an aversion to. Since Americans are not raised on various kinds of milks, as people are in many other countries, it is not surprising that Western palates need a little time to adjust.

Most Westerners will have an easier time starting out with a milder goat cheese like chevre or feta spread on crackers or crumbled on top of a salad. The more seasoned palate can go for the deeper, tangy flavors of an aged variety, or may even want to try the switch from cow milk to goat milk on top of their daily bowl of cereal. Goat yogurt also makes a healthy treat any time of the day.

Many goat cheeses have fancy French names that can make it a little intimidating when looking over the cheese display. But once you have a basic idea of what's available and what to expect, purchasing goat cheese will become a fun and worry-free process, whether you ever get the names right or not!

Use this basic shopping guide to help:

Chevre (SHEHV'ruh or SHEHV) - Although chevre simply means "goat" in French, chevre in the West is typically a light spreadable cheese similar in texture to cream cheese, but with only a third of the fat and calories. Chevres are usually found in small discs or logs and come plain or laced with herbs, garlic or peppercorns.

Feta - Traditionally made by Greek shepherds from either sheep or goat milk, feta is a pickled cheese that is cured in a salty brine. It is slightly crumbly, and slightly creamy at the same time and has salty and sour notes. It is usually pressed into square cakes. Make sure to read the label, as many commercial fetas are now made with cow's milk.

Bucheron (BOOSH-rawn) or Montrachet (mohn-truh-SHAY) - Both of these are tangy aged cheeses that usually come in a log or a round. They are generally encased in either a white edible rind (like a typical brie) or grey-black vegetable ash made from burnt juniper, pines, grape vines or bell peppers.

Pyramide (pih-rah-MEED) - This distinctive looking goat cheese is formed into a truncated pyramid and is often covered with vegetable ash. Pyramides range in texture from soft to slightly crumbly and are mild or sharp, depending upon their age. The interesting appearance makes it a wonderful addition to any cheese platter.

So don't be afraid to join the herd. Goat milk products will, in the least, enliven the mundane splay of cheeses for party platters and give a fresh tangy pop to salads, fresh vegetables and even sweet desserts. Better yet, they may be a healthier choice for those who suffer from the many complaints associated with dairy.

Try these festive goat cheese recipes:
Goat Cheese Tart with Cranberry-Orange Topping
Goat Cheese with Pomegranate Syrup

Arrowroot Powder

Arrowroot is a white, starchy flour ground from the rhizome of the tropical arrowroot plant. It is used in many natural foods recipes to replace cornstarch, a product usually processed with chemicals in the refining process.

Arrowroot is easily digested and can be used for thickening soups, gravies, puddings and fruit pies. Arrowroot is also a good flour to use as a base for gluten-free baking mixes, as it has binding properties that mimic the qualities of gluten.

You can find arrowroot in the bulk herb section and sometimes in small jars with the dried herbs at your local natural foods market. Replace cornstarch with an equal amount of arrowroot in your favorite recipes. It is easily stored in the pantry and will last several months if kept cool and dry.

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