Although cheese is often prized for its rich flavors and textures there are many people who have to temper their love of cheese with the unfortunate fact that their bodies do not digest it very well.  The symptoms of lactose intolerance can diminish the appeal of even the most tempting cheese plate.  There is, however, a delicious solution to this culinary impasse - goat cheese.  While the majority of cheeses available in the United States are produced from cow’s milk, there are a surprising variety of goat cheeses available to those who know where to look for them.  

Goat’s milk cheese distinguishes itself from cow’s milk cheeses in a number of ways.  Although goat’s milk does contain lactose it is more easily absorbed than cow’s milk, resulting in less residue as it is passed to the colon.  This minimizes the indigestion and bloating often experienced with cow’s milk cheeses.  It is also hypothesized that goat’s milk is more easily processed due to the fact goats, like human, have only one stomach.  Cows, on the other hand, have four stomachs which allows them to more effectively break down the proteins contained in their milk.  The casein protein in cow’s milk is though be particularly difficult for humans to digest - a protein that is notably absent in goat’s milk.
 
There is also a difference in the characteristics of fat globules contained within these two types of milk.  Goat’s milk contains fat molecules that are significantly smaller and more uniformly dispersed than those found in cow’s milk.  This, coupled with the fact the the essential fatty acids that make up the milk fat of goats milk are shorter than the equivalent acids in cow’s milk, allows for better absorption and digestion by humans.  Additional nutritional benefits of goat’s milk include its superior mineral content, as well as it greater concentration of beneficial probiotics.  And, like “mother’s milk”, goat’s milk is alkaline - unlike cow’s milk which produces acid as it is broken down in the digestive system.  The next time someone is inclined to pass on cheese so as to avoid an unfortunate digestive experience, try suggesting goat cheese as gentle alternative.

Pepper, like its counterpart salt, has a long and interesting history.   A flowering vine originating in Southeast Asia, it is the fruit of the plant that is utilized as pepper.  These small fruits, known as drupes, spoil quickly if not preserved.  Although sometimes pickled, the drupes are most often dried at which point they are referred to as peppercorns.  Either whole or ground into a powder, peppercorns have been prized as a seasoning since ancient times.  Early Indian, Malaysian, and Thai cuisines all featured pepper as a flavoring agent.  Indeed, peppercorns were so coveted as a trade good that they were often utilized as currency.  

Europe’s exploration of Asia introduced Eastern goods to an entirely new market and the demand for pepper in the Western world exploded.  A luxury item prized by the wealthy and powerful, pepper was celebrated for it spicy flavor and its tenderizing qualities.  In an era before refrigeration pepper was often relied upon to enhance the taste of  preserved foods.  Pepper’s popularity was one of the impetuses behind Europe’s race for a sea trade route to Asia.  Competition among European seafaring traders eventually resulted in significantly lower prices for pepper and other spices.  As a result pepper became more readily available to the general population and is now the most widely traded spice in the world.  Although pepper has become somewhat commonplace in our modern world you can still see traces of its revered past.  The pageantry of the pepper grinder is a lingering reminder of the luxury status once enjoyed by the unassuming black kernels - just say when.

It’s hard to imagine sitting down for a meal without the omnipresent duo of salt and pepper shakers.  As one half of this venerable partnership, salt is a mineral that has held great importance over its long history. Over the years salt has been put to use in a myriad of ways - it has functioned as currency, has been prized as a preservative, and has been a valued flavoring agent in food.  Perhaps the most important function of salt is the vital role it plays in our own bodies - sodium is needed to help control the blood’s pH levels, supports the nervous system’s electrical signaling, and aids in the body’s regulation of  water content.  Animals in nature are often drawn to salt licks to maintain their sodium intake.  Humans, however, are more than likely to meet (and exceed) the body’s basic needs for sodium in their everyday diet.  In fact, our species over consumption of salt threatens to tip the delicate balance of  sodium intake toward its negative manifestations - water retention, high blood pressure, and an increased risk of cardiovascular disease.
 
Just what drives us to this over consumption?  It seems that our palates are hardwired to crave the flavor of salt, a holdover from a time when the crucial mineral wasn’t as easily obtainable.  One of the five basic flavors sensed by the human palate (sweet, sour, bitter, salty, and umami), salt has an interesting effect upon the tongue’s perception of other flavors.  In many cases, salt acts as an enhancer, both amplifying and unifying the taste of a dish.  It also suppresses the tongue’s experience of  unpleasant bitter and metallic flavors.  Just how can we overcome this innate desire to oversalt our food?  Studies have shown that dishes incorporating other flavoring agents, such as herbs, vinegar, and citrus, lowered the palate’s cravings for sodium.  Thus, a healthy sodium intake is best supported by a diet that includes a wide range of flavors - allowing the palate to achieve a salty balance that doesn’t undermine the well being of the body as a whole.