Tag: A2 beta casein

Recent studies suggest that A2 beta-casein protein, found in milk from indigenous cows, is easier to digest for some people compared to the A1 beta-casein from hybrid breeds. Knowing how to identify A1 and A2 ghee is crucial for selecting a product that offers maximum nutritional benefits and promotes better gut health.

Historically, all cows produced milk containing only the A2 beta-casein protein, but a natural genetic mutation led to the appearance of A1 protein in most commercial dairy. The question of what kind of milk is A2 milk stems from this difference, focusing on a single protein variant that may impact digestion for some individuals.

As of October 2019, The a2 Milk Company officially ceased its UK operations, meaning A2 milk is no longer available in major UK supermarkets. This shift left many consumers in search of alternative ways to source the dairy product, which is often easier to digest for those sensitive to the A1 protein found in regular milk.

While standard milk contains a mix of A1 and A2 beta-casein proteins, a 2019 study at the University of Minnesota found that over 50% of its Holstein herd were A2/A2, a trait not actively selected for. In the USA, A2 milk comes from specific breeds and genetically tested herds, not just any cow.

While most supermarket milk contains a mix of A1 and A2 proteins, A2 milk is a special type of dairy that comes exclusively from cows producing only the A2 beta-casein protein. This unique protein composition is believed to be easier for some people to digest, sparking a growing interest in what's so special about A2 milk.

According to scientific findings, a genetic mutation in modern dairy cows led to the emergence of the A1 beta-casein protein, while older breeds, along with other mammals, naturally produce only the A2 protein. Understanding what milk is high in A2 can be key for those seeking a potentially easier-to-digest dairy option.