A bit about the A2 mystery in milk

Doesn’t milk seem like a simple, straightforward food? I started reading about A2 milk recently and behind that pristine exterior is some complex chemistry that may affect your digestion.

Casein proteins, make up about 80 per cent of total protein content of cow’s milk. Whey proteins make up the other 20 per cent.

There are in turn several types of casein in milk, with beta-casein being the second most prevalent, existing in at least thirteen different forms with the two most common being A1 and A2 beta-casein.

Milk from cattle breeds originating in northern Europe like Holstein, are generally high in A1 beta-casein.

Milk that is high in A2 beta-casein is found in breeds with origins in the Channel Islands and southern France including Guernsey, Jersey, Charolais, and Limousin. Human beings also produce A2 milk.

Management (regenerative/organic) is also a clear determinant of A2 status.

Regular milk contains both A1 and A2 beta-casein, but A2 milk contains only A2 beta-casein. A2 milk is said to be easier to digest with less links to inflammation and gut discomfort.

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