Tag: A1 casein

Research published in the journal *Nutrients* highlights that the effect of milk proteins on inflammation is not universal, with some individuals showing inflammatory responses while others may experience anti-inflammatory effects. The question of whether casein is bad for inflammation depends heavily on individual factors and the specific type of casein consumed.

According to the Centers for Disease Control and Prevention (CDC), outbreaks from raw dairy products are disproportionately high relative to consumption rates, with dangerous bacteria posing significant risks. This has fueled a debate: does raw dairy cause inflammation, and how do the health claims stack up against the scientific evidence?

Goat milk, the most widely consumed milk in the world, has always naturally contained A2 protein. This innate protein profile is a key differentiator when comparing goat's milk to most cow's milk, particularly for those with digestive sensitivities.

According to the U.S. Dairy industry, dairy includes all milk and related products from mammals, including cows, goats, and sheep. If following a strict dairy-free diet, then goat cheese, along with any other animal milk products, must be avoided entirely. The confusion often arises because goat cheese is often tolerated by people with lactose intolerance, which is different from a true dairy allergy.

According to Healthline, goat milk contains slightly less lactose than cow milk, 4.2% versus 5%, a difference that can significantly affect digestion for some people and help explain why can I have goat cheese but not cow?

Over 5,000 years ago, a genetic mutation in some dairy cow herds led to the emergence of A1 beta-casein, a protein variant that has since become common in the global dairy supply. This shift created a fundamental difference between A1 and A2 casein, with potential implications for digestion and overall wellness.

According to the Mindd Foundation, it is estimated that between 94-99% of people regularly consume dairy products, but for many, casein, the major protein in cow's milk, can pose several risks. These risks range from serious allergic reactions to more common digestive and inflammatory issues that may be linked to certain types of casein.

According to the National Institutes of Health, over 65% of the global population has a reduced ability to digest lactose after infancy. This widespread condition, along with milk protein allergies, means that for many, but not all, the question of what kind of dairy causes inflammation is a very real health concern. Understanding the specific components can help you identify triggers and manage symptoms effectively.

According to a 2019 systematic review in the *Journal of the American College of Nutrition*, dairy products typically have a neutral to beneficial effect on inflammation for most healthy people. The question of whether milk increases inflammation is far more complex than a simple yes or no, depending on individual health factors and the type of dairy consumed.

Many people report better tolerance for goat cheese than cow's cheese, and this isn't just anecdotal. The differences lie in the cheese's molecular makeup, which explains why some individuals with dairy sensitivity might find a less inflammatory reaction from goat cheese compared to cow's cheese.