Tag: Bcm 7

A genetic mutation occurred thousands of years ago in cattle, resulting in two main variants of beta-casein proteins in cow's milk: A1 and A2. This seemingly minor difference is at the very heart of the ongoing nutritional debate regarding whether A1 milk is good or bad for you.

According to a 2025 study examining UK retail milk, the beta-casein protein profile is a mixture, consisting of approximately 31% A1 protein and 58% A2 protein. This blend is a direct result of the specific cow breeds prevalent in modern European and UK dairy farming, which collectively contribute to the milk supply.

While standard milk contains a mix of A1 and A2 beta-casein proteins, a growing number of consumers are switching to A2 milk, which contains only the A2 protein. This shift is primarily driven by anecdotal reports and emerging research suggesting that A2 milk is easier to digest for some individuals.

Casein makes up approximately 80% of the total protein content in cow's milk. While often discussed simply as 'casein protein,' this family of proteins has different genetic variants, most notably A1 and A2, which can impact how milk is digested and tolerated by some people.

Over 5,000 years ago, a genetic mutation changed the protein structure of milk in some dairy cattle, introducing the A1 casein variant. This led to a key distinction from the original A2 casein, and understanding this difference can be crucial for those with digestive sensitivities to dairy.

Over 5,000 years ago, a genetic mutation in European dairy cows introduced a new milk protein called A1 beta-casein. Understanding what is A1 and A2 milk, and the differences between their protein structures, is crucial for anyone experiencing digestive discomfort after consuming dairy.

Recent studies indicate that some individuals experience fewer digestive issues with A2 milk compared to conventional milk. This has fueled a growing trend, leading many parents to wonder: is the A2 formula better for their baby's sensitive stomach?

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 a 2017 review of human studies, consumption of milk containing A1 β-casein may negatively impact gut health by altering microbial composition and reducing intestinal motility. For decades, the dairy industry and scientific community have debated the specific health risks and what is the disease caused by A1 milk in some individuals, focusing on a protein called A1 beta-casein.

Over 20% of people who report adverse digestive symptoms from dairy are not actually lactose intolerant, which often leads to confusion between dairy and gluten sensitivities. For those with celiac disease or gluten sensitivity, it is important to understand that A1 milk is naturally gluten-free but can cause similar gastrointestinal distress in some individuals.