Since the A2 Milk Company, located in New Zealand, was created in 2000 to license intellectual property for assessing the kind of protein a cow produces in her milk, there has been an increasing interest in A2 milk worldwide. In many Western nations, milk is an everyday nutritional staple. Cows, sheep, goats, and other animals provide milk and milk products. A new cow’s milk has surfaced on the dairy shelves. Consumers and scientists alike have taken notice of this substance, termed A2 milk. A2 milk supporters believe it is simpler to digest than other milk kinds. This blog will give you an overview of A2 milk, including its potential health advantages and hazards.

Milk has 8 grams (g) of protein every 8-ounce (oz) glass, making it a rich source of protein. The two primary proteins contained in milk are casein and whey. Casein makes up more than 80% of the milk protein. Casein is available in a variety of forms, including one being beta-casein. Beta-casein accounts for around 30% of the protein in cow’s milk (MedicineNet). Several essential components in A2 milk are distinct structurally. β-casein is the primary protein found in milk. This protein is available in two forms: A1 and A2, each containing different amino acid. Specially bred cows that solely produce A2 casein have recently gained popularity (WebMD).

What makes A2 milk different from regular milk?

A1 milk is the most widely accessible and consumed milk in today’s world. Cows of Western ancestry, such as Jersey, Holstein Friesian, and others, produce A1 milk in large quantities. A2 milk, on the other hand, is obtained from cows of Indian ancestry such as Gir, Sahiwal, and others, which may produce comparatively less milk. A2 milk is produced by dairy cows who have been bred to generate no A1 beta-casein protein, which is a kind of casein protein found in milk. Because A2 milk producers believe that A1 protein causes stomach pain and bloating, this variety of cow’s milk exists.

Despite the fact that both types of milk come from the same source, the cow, their chemical contents differ significantly. The lactose (carbohydrate component) and fatty acids (fat component) ratios are different in both kinds of milk. The protein content of the milk, on the other hand, is what distinguishes the two.

Milk is high in calcium and protein and is a healthy source of both. Milk protein is broken down into peptides subsequently broken down into amino acids. 

BCM-7 (beta-casomorphin-7) is an opioid peptide that causes inflammatory changes in cells, leading to diabetes or other disorders. Researchers think that when ordinary milk (mainly A1 beta-casein) is digested, BCM-7 is produced, altering gastrointestinal function and increasing inflammation in the stomach. Proline (an amino acid) in A2 milk, on the other hand, prevents BCM-7 from entering your body. A2 milk is simpler to digest than ordinary milk, making it safe for human consumption.

Health benefits and risks of A2 milk

A2 Cow Milk is high in minerals like calcium, potassium, and phosphorus, which are essential for strong bones and teeth, excellent muscular performance, blood pressure management, tissue, and cell growth, and good cholesterol (HDL) general body sustenance and well-being.

A2 Cow Milk also contains vitamins A, D, and B12, which are necessary for bone and teeth growth, immunity, and the transformation of food into energy. A2 milk promotes in the formation of resistance, metabolic acceleration, and Omega 3 fatty acid supplementation. Those fatty acids are also necessary for the development of the brain.

The risks of drinking A2 milk are identical to those of drinking any ordinary cow’s milk:

Lactose intolerance: Because A2 milk has the same amount of lactose as ordinary cow’s milk, lactose intolerance sufferers may experience the same unpleasant symptoms with regular milk. People with galactosemia or a milk allergy should avoid A2 milk since it still includes lactose and milk protein.

There is only preliminary evidence that A2 milk provides health benefits over conventional cow’s milk products. The A2 dairy sector has also supported most of the research on the problem. A2 milk was initially promoted as a healthier alternative to ordinary milk. Regular milk, it was said, is associated with a higher risk of type I diabetes and heart disease, whereas A2 milk isn’t.