Kefir: Organic cow milk or non-organic goat milk?

Hi to all,

I've made a lot of kefir in the past using organic full-fat cow milk, that I usually ferment for 48 hours. Struggling with severe candida and parasites, I'm starting to reintroduce kefir in my diet to fight the bad bugs, and was wondering if I'd be better switching to goat milk, which is supposed to be better for the health. However, the goat milk I have access to is non-organic and semi-skimmed.

Which one do you think is better?

Have a nice day Tweet