The different types of Casein - A1 & A2
You have probably heard of the Milk "A2" and thought, "What's so special about it anyway!? And what's the difference?" Well here is an excellent explanation from the Site "Heal Thyself":-
Protein has many components. Casein is one variable, as I understand it. Like all cows are cows, but not all cows are Guernsey. So, A2 is one characteristic which Guernsey, sheep, goat, human milk and kefir grains have in common. But, they aren't the same.Human milk was meant for humans.
It is important to distinguish between different types of casein. Most farmed cows such as holstein and friesian produce milk with a fragment of protein called A1 beta-casein. It is this A1 fragment that produces an opioid-like reaction in the body. Originally cows produced milk with a fragment of protein called A2 beta-casein. A2 beta-casein does not cause the same opioid-like reaction as A1 beta-casein.
All ancient breeds of cattle such as zebu cattle produce A2 milk, along with buffalo, yak, goat and sheep. Guernsey cows produce milk with around 90% A2 content, and Jersey cows produce a moderate amount more A2 content than regular farmed cows. For more information on the science of A2 milk, visit the A2 corporation website, the A2 science website, and betacasein.org.
Milk may contain some other much milder, weaker opioid-like peptides to which the most sensitive individuals may react, so A2 milk is not 100% tolerated.
http://www.plantpoisonsandrottenstuff.info/content/elimination-diet...
Science of beta-casein: http://www.patentstorm.us/patents/5795611/description.html
Breast milk is A2; goats, sheep and other mammals produce this - but not all cows.Originally all cows
produced milk containing only the beta-casein known today as A2. At some point in history, due to a genetic mutation a variant of this protein appeared giving rise to A1 milk.
http://www.northamericandevon.com/ArchivedGuestBlogs/guestblog2.htm
All milk is not the same. And certainly homogenized, pasteurized, antibiotic-fed, growth hormone laden commercial milk is not equivalent to healthy, natural, raw, grass-fed milk.
BRISBANE, AUSTRALIA. Cow's milk contains about 34 grams of protein per liter. The protein has two components, whey and casein; there are several types of casein in milk, but the main ones are A1 and A2 beta casein. The two types break down differently when digested with A1 casein producing a bioactive peptide, which is very similar to the digestion product of gluten.
READ MORE:http://heal-thyself.ning.com/profiles/blogs/the-amazing-thing-is-that
Protein has many components. Casein is one variable, as I understand it. Like all cows are cows, but not all cows are Guernsey. So, A2 is one characteristic which Guernsey, sheep, goat, human milk and kefir grains have in common. But, they aren't the same.Human milk was meant for humans.
It is important to distinguish between different types of casein. Most farmed cows such as holstein and friesian produce milk with a fragment of protein called A1 beta-casein. It is this A1 fragment that produces an opioid-like reaction in the body. Originally cows produced milk with a fragment of protein called A2 beta-casein. A2 beta-casein does not cause the same opioid-like reaction as A1 beta-casein.
All ancient breeds of cattle such as zebu cattle produce A2 milk, along with buffalo, yak, goat and sheep. Guernsey cows produce milk with around 90% A2 content, and Jersey cows produce a moderate amount more A2 content than regular farmed cows. For more information on the science of A2 milk, visit the A2 corporation website, the A2 science website, and betacasein.org.
Milk may contain some other much milder, weaker opioid-like peptides to which the most sensitive individuals may react, so A2 milk is not 100% tolerated.
http://www.plantpoisonsandrottenstuff.info/content/elimination-diet...
Science of beta-casein: http://www.patentstorm.us/patents/5795611/description.html
Breast milk is A2; goats, sheep and other mammals produce this - but not all cows.Originally all cows
produced milk containing only the beta-casein known today as A2. At some point in history, due to a genetic mutation a variant of this protein appeared giving rise to A1 milk.
http://www.northamericandevon.com/ArchivedGuestBlogs/guestblog2.htm
All milk is not the same. And certainly homogenized, pasteurized, antibiotic-fed, growth hormone laden commercial milk is not equivalent to healthy, natural, raw, grass-fed milk.
BRISBANE, AUSTRALIA. Cow's milk contains about 34 grams of protein per liter. The protein has two components, whey and casein; there are several types of casein in milk, but the main ones are A1 and A2 beta casein. The two types break down differently when digested with A1 casein producing a bioactive peptide, which is very similar to the digestion product of gluten.
READ MORE:http://heal-thyself.ning.com/profiles/blogs/the-amazing-thing-is-that