![]() It is considered safe and nutritious and has no known negative effects on human health. A2 beta-casein is the beta-casein form cows have produced since before they were first domesticated, over 10,000 years ago. Beta-casein is 30% of the total protein content in milk, or about 30% of the total protein content in cow’s milk. Whey does not coagulate or make a curd as the milk acidifies. ![]() The protein portion is 80% casein and 20% whey. The remaining 15% is the milk sugar lactose, protein, fat, and minerals. Once we became aware of these studies, we began to convert our dairy herd to A2 genetics.įollowing the 2007 release of the book Devil in the Milk by Keith Woodford, there has been growing concern expressed by the general populace about A1 and A2 beta-casein content in milk. ![]() ![]() In addition, studies have linked milk from A1 cows to health problems in humans including type 1 diabetes, heart disease, autism, and other serious non-communicable diseases. Many people who generally have digestive discomfort after drinking milk have reported that they do not have issues with milk that is from A2/A2 cows. Cows, on the other hand, had a genetic mutation thousands of years ago that made some cows produce an A1 protein in milk. Humans, goats, and sheep all produce milk that has only A2 protein. ![]() The genetics of the cow (or human or goat or sheep) determine what kinds of proteins are produced in the milk. ![]()
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