Native Cow Milk

a2 Milk

“ Nature's best gift to mankind other than water is milk. Do you know what is in your Milk? Learn more about a2 Milk”

The National Bureau of Animal Genetic Research has recently demonstrated the superior milk quality of Indian cattle breeds. After scanning 22 cattle breeds, scientists concluded that in five high milk-yielding native breeds – Gir, Red Sindhi, Sahiwal, Tharparkar and Rathi – the status of a2 Beta - Casein gene was 100 percent.

In other Indian breeds it was around 94 percent, compared to only 60 percent in exotic breeds like Jersey and HF.

What is a2 Milk?

a2 Milk is 100% natural fresh desi cow’s milk which you may find easier to digest than regular cow’s milk. Here’s why : Cows’ milk contains different types of proteins – including the ones called a1 and a2. These two proteins digest quite differently from each other and, for some people, the presence of a1 protein can result in discomfort after drinking milk. It is thanks to Dr. Corran Mclachlan back in 1997, that the impact of this difference in proteins was discovered and the importance of it came into the picture.

Love Milk? But Milk doesn’t love you

Do you experience digestive issues when drinking milk? You may feel bloated and uncomfortable after breakfast, or get indigestion when you have milk in your tea? Lots of people feel the same and many of them assume that they may be lactose intolerant. For millions of people this may not actually be the case. Instead, they may be reacting to intolerance to the a1 protein – found in most milk sold in India today.


How can a2 Milk help…

The cows make all the difference! At Nandhaa Dairy Farms our Desi cows are carefully selected because they naturally produce milk containing only the a2 protein and no a1 protein. We work with many herds of these lovely, naturally a2 milk producing cows every day. So, if you also have experienced digestive issues as a result of a1 protein intolerance, by switching to Nandhaa Milk you too can now enjoy the nutritional benefits of a2 Milk.


The a1 & a2 Difference

Milk is about 85% water. The remaining 15% is the milk sugar lactose, protein, fat, and minerals. The protein portion is 80% casein and 20% whey. Whey does not coagulate or make a curd as the milk acidifies. Beta-casein is 30% of the total protein content in milk, or about 30% of the total protein content in cow’s milk.

A2 beta-casein is the beta-casein form cows have produced since before they were first domesticated, over 10,000 years ago. It is considered safe and nutritious and has no known negative effects on human health. Sometime in the past few thousand years, a natural mutation occurred in some European dairy herds that changed the beta-casein they produced. The gene encoding beta-casein was changed such that the 67th amino acid in the 209 amino acid chain that is the beta-casein protein was switched from proline to histidine. This new kind of beta-casein that was created is known as A1 beta-casein, and is generally more common in many of the big black-and-white cow breeds of European descent such as the Holstein and Friesian. Due to their size, milk production, and demeanor, these breeds of cow are used to produce the vast majority of Northern Europe and America’s milk.

Each cow carries two copies of the gene encoding beta-casein, with a genotype of A1/A1, A1/A2, or A2/A2. Neither the A1 nor A2 trait appears to be dominant, which means that the milk produced by an A1/A2 cow will likely contain equal proportions of A1 and A2 beta-casein. A1/A1 cows will obviously only produce A1 beta-casein, just as A2/A2 cows will only produce A2 beta-casein. While each dairy herd is capable of being quite different from average, a broad characterization of the A1 or A2 genetics of breeds can be made. Northern European black-and-white breeds such as Friesian Holstein usually carry A1 and A2 alleles in equal proportion. Jersey cows and other Southern European breeds probably have about 1/3 A1 and 2/3 A2 genetics. Guernsey cows generally have about 10% A1 and 90% A2 genetics.

The cause for concern with milk containing A1 beta-casein is that the 67th amino acid switch from proline to histidine readily allows a digestive enzyme to cut out a 7 amino acid segment of the protein immediately adjacent to that histidine. 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. The 7 amino acid segment that is separated from A1 beta casein is known as beta-casomorphin-7, often abbreviated as BCM-7.

BCM-7 is the real “devil” in 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 diseases due to a wide range of contributing factors for each illness, BCM-7 has been linked to type 1 diabetes, heart disease, autism, and other serious non-communicable diseases as well.

During digestion, proteins in milk are broken down into peptides. Most of the peptides are converted into amino acids to be absorbed by the blood stream. But all peptides do not get broken down into amino acids. Some are excreted in our stools and some manage to get through the leaks in the gut wall into the blood stream while still in peptide form. a1 milk releases a peptide called BCM 7 ( BetaCaso – Morphine 7). This peptide is not broken down into amino acids, making it impossible to digest and has been associated with a very large number of diseases. Thus this BCM 7 is the “Devil in Milk” Which is not present in Nandhaa Milk.

Comparison between Milk Of Desi Cow Breeds Vs Foreign Breeds

Today most of the dairies across India produce milk processed from Jersey and H.F cows. But these animals cannot be considered as cows, as these are originally a breed of a wild animal named URUS. In Germany it was called AUROCHS. People of Europe hunted this wild animal for good quality and quantity of meat. But hunting of this animal was difficult, so this wild animal was cross bred with various animals along with Indigenous Cows Of India. Thus were born modern day Jersey, Holstein and F.S cows.

Therefore main aim behind the development of these foreign breeds of cows by western countries is for Meat production.

The most shocking fact is that even today the milk of these animals are not used directly for consumption in Europe because the milk of these animals contain a poisonous chemical called CASOMORPHINE (BCM7).

The nutritional value of milk of Indian cows (if not fed with grass; polluted with chemical fertilizer and plastic) ;on the other hand; is the highest along with many many curative properties against many diseases.

Finding of life sciences has proved that milk of Indian cows contain an amino acid PROLINE which is strongly bonded to another amino acid INSOLEUCINE. Such milk, called as a2 milk has the capability to fight against diseases and disorders of human body like obesity, joint pain, asthma, mental problems etc. a2 milk contains high levels of Omega 3 that cleans the cholesterol deposits of blood vessels. Cerebrosides present in a2 milk increases brain power. Strontium of a2 milk enhances the body Immunity and protect it from harmful radiation.

Studies made in New Zealand has revealed that a1 milk of foreign breeds of cows is the major cause of-

  • High blood pressure.
  • Metabolic degenerative disease.
  • Autism, Diabetes type -1 in children.
  • Mental disorder in old age.

What is BCM 7?

BCM 7 is a peptide, released in a1 milk.

How did it form?

  • Originally all cows produce a2 Beta-Casein, since they were first domesticated over 10,000 years ago.
  • Some time ago, in the past few thousand years, a natural mutation occurred in some European dairy herds that changed the Beta-Casein they produced.
  • The Gene encoding Beta-Casein such that , the 67th amino acid in the 209 amino acid chain , i.e. the Beta – Casein protein was switched from Proline to Histidine.
  • This new type of Beta – Casein that was created is known as a1 Beta – Casein.
  • The cause of concern with milk containing a1 Beta – Casein is that, 67th amino acid switch from Proloine to Histidine readily allows an enzyme to cut out a 7 amino acid segment of the protein immediately adjacent to that histidine. The amino acid that is separated from a1 Beta – Casein is Known as Beta – Casomorphine 7 ( BCM – 7 ).

BCM 7, is the “Real Devil in the Milk”, It is an Exogenous opioid which does not occur naturally with human body and interacts with human digestive system, internal organs and brain stem.

Milk Nutrition

Milk is one of the richest food sources of calcium, which helps build strong bones and healthy teeth. According to the Dairy Council, a 200ml glass of cow milk can provide over half (55%) of a child’s daily calcium requirement and over one third (35%) for an adult. As calcium is present only in very small amounts in most common foods, it may be difficult for individuals who are restricted in their intake of milk and milk products to obtain the recommended amount.

Milk is naturally full of other essential vitamins and minerals. A 189 ml serving of milk is a source of B6, Folate, Biotin and Zinc and is packed in protein riboflavin (B2), B12, calcium, potassium, phosphorus and iodine.

Milk proteins

The two main types of milk protein are the casein and the whey proteins. These make up about 80% and 20% of the total protein content of cow’ milk respectively. Beta-casein makes up about one third of the total protein content in milk.

All cows make beta-casein – but it is the type of beta-casein that matters. There are two types of beta-casein: a1 and a2. They differ by only one amino acid. Such a small difference can have a big impact on people who are a1 milk protein intolerant.

Feeling the difference with a2 Milk

Most fresh milk today contains both the a1 and a2 type beta-casein proteins.a2 Milk comes from Nandhaa Desi cows that are specially selected to produce a2 beta-casein protein to the exclusion of a1 beta-casein protein.

These differences in protein composition between a2 Milk and other milk varieties mean that you may feel the difference after drinking a2 Milk and find that your body prefers it.

Common Issues associated with a1 milk