To drink cow's milk or to not drink cow's milk?
One of the first things we need to do is to determine whether or not the dairy we are consuming is from A1 or A2 beta-casein cows.
Beta-Casein makes up about 30% of the protein in cow’s milk but that 30% can make a huge difference in how cow's milk affects a person. Historically, most cows contained only A2-beta casein in the milk.
However, in grocery stores today, 99% of cow dairy will be from cows that produce A1-beta casein milk.
The reason most cow dairy is of the A1 variety now is because farmers found that the A1 genetic mutation found in cow breeds like Holstein, British Shorthorn, Ayrshire, Friesian produced a lot more milk at a significantly lower cost. Once again money won out, in spite of the potential health downside of A1 milk.
Conversely, milk that is high in A2 beta-casein can be found in breeds like Guernsey, Jersey, Charolais and Limousin. However, just because you have a jersey cow though doesn’t mean it will be 100% A2.
A1 milk also down regulates glutathione expression which is the exact opposite of health accumulation. In my recent video on NAC (N-acetyl cysteine) I talked about its ability to raise glutathione levels and the benefits of supporting our master antioxidant glutathione.
In contrast to A1 cow dairy, 100% A2 cow dairy milk actually demonstrated an increase in glutathione concentrations by two fold.
The A2 protein structure is much more comparable to human breast milk, as well as the milk from goats, sheep, and buffalo. That in itself tells us it is likely to be less problematic given that goat, sheep, and buffalo milk are all considered low-allergy foods.
#DrWholeness #AccumulateHealth #Dairy
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