Guest guest Posted October 5, 2009 Report Share Posted October 5, 2009 One medical newsletter I subscribe to, " Women's Health " by Dr Nan Fuchs, has an interesting article in the September issue about milk. To sort of summarize, there are two types of casein-based proteins, called A1 beta-casein and A2 beta-casein. Which one is in the milk depends upon the genetics of the cows that produced the milk. Now, back in history, all cows were A2 cows. As time went on apparently some mutated into the A1 form. The cows in parts of the world like Asia, Africa, and parts of southern Europe are still A2 cows. Most of the cows in this country are A1, though some herds contain a bit of A2 in them. It may be possible to get A2 milk in this country but probably only if you really know the farmer enough to trust his information, or you have the A2 cow in your back yard. Fat chance. The problem with this is digestibility of the milk proteins. A1 milk and dairy products are much harder to digest, in fact don't completely digest, and release pro-inflammatory peptides that contribute to a number of diseases, including leaky gut and gut inflammation and going on from there. But, guess what? Goat's milk contains only A2 proteins! As does some sheep's milk. So, at least for me I think I may have a good clue as to why I can't get along with milk products. When I get ready, I will try goat's milk for yoghurt. Quote Link to comment Share on other sites More sharing options...
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