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  • Katherine Jenkinson

Lactose Intolerant

Many people are lactose and dairy intolerant without the underpinning knowledge of why. Proteins in cows milk differ depending on the cows and the breeding behind them. Jersey cow milk is know for being predominantly A2A2 proteins, allowing those who are lactose and dairy intolerant to enjoy this milk without suffering the ill effects of commercial milk.


Here at Katherines Jerseys, the breeding I have chosen for the cows have always been A2A2. I am in the process of formally confirming this, which may take sometime because each cow requires a hair DNA test to prove this.


However I have had several lactose/dairy intolerant customers try my milk and have had no ill effects and are genuinely delighted to have cows milk again.


Please note to lactose intolerant people this is not formally proven.


** Information about A2A2 milk**


Milk is a good source of protein, containing 8g per 8oz glass.


The two major proteins in milk are casein and whey. Casein accounts for about 80 percent of the protein in milk. There are also different types of casein, one of which is called beta-casein. Beta-casein makes up about 30 percent of the protein in cow’s milk. A1 and A2 are two variants of beta-casein.


  • A1 beta-casein. Milk from breeds of cows that originated in northern Europe is generally high in A1 beta-casein. These breeds include Holstein, Friesian, Ayrshire, and British Shorthorn.


  • A2 beta-casein. Milk that is high in A2 beta-casein is mainly found in breeds that originated in the Channel Islands. These include Guernsey and Jersey.


Historically, cows produced milk that contained only the A2 form of beta-casein. Today, most of the milk available from the local grocery store contains mostly A1 proteins.


A1 and A2 proteins affect the body differently.


When A1 protein is digested in the small intestine, it produces a peptide called beta-casomorphin-7 (BCM-7). The intestines absorb BCM-7, and it then passes into the blood. Doctors have linked BCM-7 to stomach discomfort and symptoms similar to those experienced by people with lactose intolerance.


The structure of A2 protein is more comparable to human breast milk, as well as milk from goats, sheep, and buffalo.


We can test the DNA of cows by using a hair sample, to ensure the animals only produce milk that contains A2 protein. As a family we are looking into testing the cows - each test is £25 and we have over 100 milking cows to test and 100 followers.




Sources

https://www.medicalnewstoday.com/articles/318577#Differences-between-A1-and-A2-milk

https://www.healthline.com/nutrition/a1-vs-a2-milk#a1-concerns


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