The A2 Difference

Whether a particular cow produces A1 or A2 is significant because certain amino acids influence the breakdown of food.

When A1 beta-casein is broken down in the body, a protein fragment called 'beta-casomorphin-7' (BCM7) is created. BCM7 is thought to lead to a number of human ailments and whilst some claims are still controversial, it has been suggested that people with a susceptibility to certain diseases should avoid milk containing the Histidine amino acid (A1 or normal milk).

In A2 milk products, the troublesome amino acid Histidine in the protein is replaced by the amino acid Proline and is broken down by the body differently so that no BCM7 is produced.

Milk intolerance is a different issue and is caused by the inability to digest lactose leading to symptoms such as bloating and cramps. Consumers with milk intolerance have reported an increased ability to tolerate A2 milk products. This could be because of the absence of BCM7 which specifically causes intolerance in some people.

Our herds are 100% A2 and that is not that common (there is a long conversion lead time to develop an A2 herd ~10+ years depending on the genetics of the original cow).