A2 Milk

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Ordinary cows’ milk contains 2 types of beta-casein protein, A1 and A2. A2 Milk is natural milk that comes from selected cows that naturally produce only the A2 protein and no A1. Research has shown the A2 protein is digested differently to A1. The mutated A1 beta-casein protein with its inflammatory histidine (It is a precursor to histamine, a vital inflammatory agent in immune responses) present in the branch chain amino acid is prevalent in the majority of today’s commercial dairy herds. There are many people who feel uncomfortable after they drink ordinary milk or lactose-free milk, yet they can enjoy A2 Milk without discomfort – so this one small protein difference makes a big difference to many people.

Beta-casein is a type of protein that makes up one third of the protein in milk. It is a milk protein that is a source of essential amino acids, as well as peptides. It assists with natural calcium absorption.
A2 Milk is a naturally occurring cows’ milk; it’s not a result of a technological process or genetic engineering.
The key difference is in the type of cow, because different cows naturally produce milk with different proteins. All ordinary milk has a mixture of A1 and A2 proteins. Yet A2 Milk only contains the A2 protein and no A1.
Research shows A1 and A2 are digested differently and many people who have issues drinking ordinary milk can easily enjoy milk if they drink A2 Milk.

A2 Milk contains the same amount of lactose as ordinary cows’ milk, so it’s not an option for people who have been clinically diagnosed with lactose intolerance.
However, data from an independent US study (published in 2009) shows that 1 in 4 Americans have discomfort after drinking milk and most of these people are diagnosing themselves as lactose intolerant without evaluation by a health care professional. The research shows only a small proportion would actually be diagnosed as lactose intolerant. Majority are just likely to have a sensitivity to the A1 protein.
Now let’s talk about organic RAW A2 milk…
Raw milk means that it is not pasteurised. It contains naturally occurring probiotic bacteria, essential vitamins and mineral and lactose digesting enzymes, which sadly along with many of the above mentioned are destroyed by the commercial pasteurisation process.

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