Re: A-2 Milk and A-1 milk

[Guest guest]

Should this be a concern? A-2 milk supposedly is better than A-1 milk, with studies showing more heart disease and type 1 diabetes from drinking A-1 milk. Holstein's and others are labeled as predominently A-1 cows, and Guernsey's as having the most (96%) A-2 milk. Would the beta-casein protein involved here not be a problem (if it is in fact a problem) when the milk is cultured into yogurt? Aldo

[Guest guest]

At 01:20 PM 9/1/2010, you wrote:

Should this be a concern? A-2

milk supposedly is better than A-1 milk, with studies showing more heart

disease and type 1 diabetes from drinking A-1 milk. Holstein's and others

are labeled as predominently A-1 cows, and Guernsey's as having the most

(96%) A-2 milk. Would the beta-casein protein involved here not be a

problem (if it is in fact a problem) when the milk is cultured into

yogurt?

The question of A1 and A2 milk comes up from time to time. If you have an

opportunity to make your yogurt out of A2 milk, and can afford it,

certainly, go ahead. Like wise if you can find, and afford A2 butter and

cheeses.

But remember that many thousands of people have gotten well on A1 milk

properly prepared as SCD yogurt, butter, and SCD-legal cheeses. I prefer

grass-pastured and finished milks and meat to anything else, whether A1

or A2.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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