Our posts about A1 and A2 milk and their influence on health factors in humans have attracted a lot of interest. Here’s an excerpt from a story on this topic from Natural News:
Guernsey cows, like those shown above, give milk that has predominantly A2 beta-casein.
“People with assumed lactose intolerance are able to tolerate A2 milk with research suggesting that intolerance is due to the type of milk protein present in the milk given that A2 milk contains lactose. Milk contains two main types of proteins — caseins and whey, 80% and 20% respectively. Beta casein represents approximately a third of the protein content of cows’ milk and consists of a good nutritional balance of amino acids. Beta casein comes in two forms, A1 and A2, which differ only by one amino acid.
A2 milk is milk produced from A2 cows which contains the protein A2 beta casein. It differs from that of A1 beta casein which is produced by the A1 cows in that A2 has been scientifically identified as containing the original form of beta casein produced by cows thousands of years ago. Continue reading
The Bovine 