A1 Versus A2 Milk - Here is What Big Dairy is Never Going to Tell You About Milk

Hello fellow milk drinkers. As many know who have read my articles or visited my sites, I am a big believer in raw milk. But there is some information you should know no matter what kind of milk you drink, whether it is raw or pasteurized milk. There is something Big Dairy is not telling you and probably never will. You'll see why. So what is this something? It is A2 milk versus A1 milk.

You are most likely scratching your head right about now but please, read on. This is important and you will not hear much (if anything--ever) about it if you don't take it upon yourself to look for the information yourself.

There are different proteins found in milk. One of the proteins is called casein, and one of those is the beta casein. The major beta casein types are A1 and A2.

A2 is the good protein. You'll find it in mainly in the Guernsey which is about 96% A2. The next best chance you have is another old breed, the Brown Swiss, about 70% A2. The Jersey, Ayrshire, and Milking Shorthorn are in the next group at a much lower percentage having A2 milk, and then you have, lagging far far behind, the most popular cow in America, the Holstein, which is predominantly A1. This is the black and white dairy cow you see in all the ads.

You can pretty much assume Guernsey milk is A2, but the rest you would need to have a test run. Currently New Zealand is holding a patent on this and it makes it difficult to test in the United States, although it is possible as there are some companies that will send the test out for you.

The thing about this A2 and A1 is that the A1 is a mutated protein. It should all be A2, and thousands of years ago it all was -- there was no such things as A1 -- but people have "messed with" some breeds of cows too much and caused the A1 protein.

Now, here is why you will not hear about this from any of your local big commercial dairies. Most of these dairies have Holsteins. So most of the milk in the grocery stores is of the A1 variety.

So why is this bad, or is it? Well here's the thing. Evidence has emerged showing an association between A1 beta casein in milk to increased risk of heart disease and diabetes, and is also associated with neurologic disorders such as autism and schizophrenia. And that may only be the tip of the iceberg.

This is something everyone who drinks milk from the store needs to know. I realize not many will dig deeper and do their own research. Some will dismiss it all as a load of hooey, but I hope that at least a few people will read this and take action.

My own suggestion is to, if at all possible, drink milk from a healthy A2 cow. If more people demand A2 milk it will eventually become available. Right now I don't know of any source of strictly A2 milk you can purchase in any store, but that could change if enough voices are heard. If you are not able to locate an A2 source, healthy raw milk from any source is much much better than pasteurized.

 

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