A1 vs A2 milk ? Debunking The Milk Myth

 A1 vs A2 milk ? Debunking The Milk Myth 

Drink your milk.to grow up strong. That’s what we learned growing up for our teacher and parents. Calcium, they said, makes our bones healthy and strong, prevents us from experiencing broken bones and sprains and reduces our risk of getting bone-related-degenerative illnesses like osteoporosis. 

Milk is a therapeutic food and have been used for healing for centuries.

It is a complete food that the weak can solely rely on as a whole food for healing.

Most of us purchase dairy products from our local supermarket. We are unaware of the most healing milk comes from a A2 milk raw unhomogenised and unpasteurised.

A1 beta-casein explained

The problem with milk containing A1 beta casein is that the 67th amino acid switch from proline to histidiene readily allows a digestive enzyme to cut out a 7 amino acid segment of the protein immediately adjacent to the histidine.
The 7 amino acid segment that is separated from A1 beta-casein is known as beta-casomorphin-7, often abbreviated as BCM-7.
When proline is present in that location (as it is in A2 beta-casein), that same segment is either not separated at all or the separation occurs at a very low rate.

BCM-7 and disease

BCM-7 is the real “devil” in the A1 milk for a number of reasons. It is an exogenous (doesn’t naturally occur within the human body) opioid that interacts with the human digestive system, internal organs and brainstem. While no direct causal relationships have been demonstrated between BCM-7 and these illnesses, indigestion of BCM-7 has been linked to type 1 diabetes, heart disease, autism, and other serious diseases as well.

Raw milk

Raw milk contains healthy saturated fats and omega-3 fats,  probiotics, enzymes, vitamins and immunoglobulins (antibodies) that protects us from diseases and infections.

Pasteurised milk

Pasteurising is a process where the milk is heated to 72 degree celcius for 15 seconds killing both the harmful and beneficial bacterial. Similar to cooking an egg, the protein structure changes the enzymes, immunoglobulins (antibodies) and vitamins are mostly degraded.

Homogenised milk

Through homogenization, fat molecules in milk become smaller and become 'capsules' for substances that bypass digestion. Proteins that would normally be digested in the stomach or gut are not broken down, and are absorbed into the bloodstream. Homogenized milk, with its added hormones, is rocket fuel for cancer.

Large-scale dairy farms homogenize milk because the process allows them to mix milk from different herds without issue. By preventing cream from rising to the top, homogenization also leads to a longer shelf life of milk that will be most attractive to consumers who favor milk without the cream layer. This allows large farms to ship greater distances and do business with more retailers. Finally, homogenization makes it easier for dairies to filtrate out the fat and create two percent, one percent and skim milk.

BAD FOR HEALTH-
A 1 milk - big black and white cow breeds of European descent such as the Holstein and Friesian.

GOOD FOR HEALTH-

A2 milk -  Guernsey cow (originate from India with a hump on the back) , human milk, goat milk, camel milk

A1 milk - cause allergies, indigestion, autoimmune disorder, osteoporosis, diabetes

A2 milk - heal allergies, good for digestion, improve skin health 

Best A2 milk

Rank 1 - Camel milk

Camel milk - being the most expensive milk around is known to have unique medicinal properties. The camel milk have been used as medicines for diverse ailments since ancient times for diseases like cancer, hepatitis, diabetes autism, HIV. Camel milk also contains immunoglobulins (Igs) that are special in camels, including unique subclasses IgG2 and IgG3.   The Igs are the same structure as human immunoglobulins but only one-tenth the size.  Being so small, they can penetrate into tissues and organs to fight infection and aid repair, where human antibodies cannot.

Camel antibodies have superior antibacterial and antiviral properties. 

Camel milk is endowed with anti-malignant, antiplatelet and anti-thrombotic properties in addition to a host of anti-bacterial and viral properties, suggesting, among other things, the existence of a very strong immune system, which was recently shown to be equipped with unique light-chain-only antibodies.

Reference1 : http://arccjournals.com/uploads/articles/1DR970.pdf

Reference2: https://www.omicsonline.org/open-access/the-camels-camelus-dromedarius-mammary-gland-immune-system-in-health-and-disease-2329-888X-1000171.php?aid=87153&view=mobile

Recommended product:  Aadivik freeze-dried camel milk powder

Processing method - Freeze-dried

Homogenised - No



500g
Price - $120



Where to buy : info@xmedicimports.com

Freeze-drying is a process that preserves food by removing 98 percent of its water content while still retaining most of its flavor, color, texture, and nutritional value. 

Minimally processed and closest to raw milk possible, Aadvik milk powder is also

 non-homogenised.

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Rank 2 - Goat milk

Goat milk often point out that goat milk is higher in protein, vitamin A, calcium, and potassium than cow milk—which it is. Of course, they usually don’t mention that goat milk is lower in folate, B12, selenium and omega-3. But it doesn’t really matter; the nutritional differences are all quite small. I’d consider the two to be nutritionally equivalent.

Recommended product:  Mt.Capra milk powder

Processing method - Reflectance Window Drying

Homogenised - No

453 g
Price - $24.46 (excluding international postage)



Where to buy:  www.Iherb.com
You can use this discount code when check out on herb to get a 5% off your next order  WIQ467 

Refractance  Window Drying® technology is the gentlest method to dry fresh whole foods. It is a unique, self-limiting dehydration method that uses infra-red light, rather than direct extremes of temperature, to remove water from food. Relying on the conductivity of water together with the properties of infra red and the refractance of light, this is the preferred method for preserving the precious nutrients and phytonutrients found in whole foods. In this process, important sensory qualities of the fresh whole food, such as color, aroma, taste and nutritional value are retained. 

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Rank 3 - Guernsey Cow milk

There are only afew A2 milk brands in the market, Unfortunately I have not found any to be minimally processed. Most of them are heavily processed for commercial marketing purposes. Please leave a comment below if you have any good brands in mind that are at least non-homogenised .