Everything you should know about A1 and A2 milk

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Everything you should know about A1 and A2 milk .Milk is a good source of protein, containing 8 grams per 8-ounce (oz) glass. Casein and whey are the two major proteins in milk. Casein is the largest group of milk proteins, accounting for about 80% of total protein.

There are several types of casein in milk. Beta-casein is the second milk protein and comes in at least 13 different forms. Its two common forms are A1 and A2. However, they have different ratios depending on the breed of cow. The only difference between the two forms of protein is the amino acid number 67. 67th amino acid in protein A1 is histidine while in A2 is proline. The presence of histidine in protein A1 causes the production of BCM-7 peptide after digestion. Beta-casomorphine-7 (BCM-7) is an opioid peptide that is released during digestion of beta-casein A1. Normal milk contains beta-casein A1 and A2. Some studies suggest that beta-casein A1 may be harmful and beta-casein A2 is a safer choice.


Milk A1 is by far the most available and most consumed milk today. Milk A1 is obtained from cows of Western origin and produces large amounts of milk. Milk A2, on the other hand, comes from cows of Indian origin that may produce relatively less milk.
The difference in the beta-casein structure in milk is because of the difference in genetic code in the 6th chromosome of the cow. The A1 and A2 type proteins are coded by two types of alleles, the various mutated forms of genes. For most of history, scientists believe that cows produced only A2 milk, which was safe and easy to digest, but it seems that, the A1 allele emerged around 5,000-10,000 years ago, as a result of a mutation in the beta-casein gene.

Claims about A1 protein and its effects on the human body, The initial claim about A1 milk was that it could cause diseases ranging from autism and schizophrenia to type 1 diabetes and heart disease.

The claim was based on the presence of the harmful peptide (smaller chain of amino acids) beta-casomorphine or BCM-. BCM-7 belongs to the opioid family and has been shown to have effects widely on animals if injected directly into the bloodstream. For example, in mice, it has been shown to have an analgesic effect or accelerate learning. In addition, we know that peptides can have a variety of effects on the human body. They can affect your blood pressure, immune system, and how blood clots. BCM-7 has been shown to have minor effects on bowel movements and inflammation in animals, but this has not been conclusively demonstrated in humans.


Several research groups have suggested that BCM-7 may be linked to type 1 diabetes, heart disease, infant death, autism, and digestive problems. While BCM-7 may affect your digestive system, it is not yet clear how much BCM-7 is absorbed into your bloodstream intact. Studies have not found BCM-7 in the blood of healthy adults who drink cow's milk, but several tests suggest that BCM-7 may be present in infants. While BCM-7 has been extensively studied, its overall health effects are unclear. Discussions continue about the potential health effects of A1 and A2 milk. It seems that BCM-7 is related to stomach discomfort and symptoms of lactose intolerance, doctors believe. But the evidence is still too weak for any strong conclusions about the possible link between beta-casein A1 and other diseases, such as type 1 diabetes and autism. However, if you have trouble digesting regular milk, A2 milk is worth a try.


The Rise of A2 Milk


The structure of A2 protein is more similar to human breast milk, as well as milk from sheep, goats, and buffalo. The A2 milk is one of the more interesting additions to the different types of milk, but the science behind its benefits is a bit vague. In 2000, the A2 milk company was formed to commercialize A2 protein in a milk brand. They had the right to patent a genetic method by using hair samples to identify cows that produced A2 milk. This genetic test makes A2 milk more expensive.
It has been proven that BCM-7 stimulates certain receptors in the human gut. When BCM-7 binds with these specific receptors, it causes irritation and swelling in the gut, triggering symptoms of lactose intolerance in people with milk allergies. On the other hand, when A2 milk is digested and broken down by enzymes, no such detrimental component is produced, resulting in no severe symptoms. People who consumed the A2 type of cow milk suffered far less stomach pain, gastric disturbances, and bloating than those who consumed A1 milk, a study found.
More research, especially on human experiments, is needed before it can be said with certainty that the A1 / A2 composition of milk is important for human health


Fermented dairy products


It is widely believed that lactose-intolerant people cannot consume cheese, yogurt, or butter, even though such products contain nominal amounts of lactose. Today, new research is finding that people who may not have any problem with lactose digestion may still show symptoms of lactose intolerance when having such dairy products.
Scientists believe the likely main culprit in this regard is BCM-7. As mentioned earlier, this protein is known to stimulate the human gut. Most of the lactose is fermented to form lactic acid in the cheese manufacturing process, so there is scarcely any lactose in fresh cheeses to irritate a lactose-intolerant gut.
Therefore, if cheese causes gastric disturbances, it might be due to the milk proteins, especially the A1 form of beta-casein, in it. In such instances, switching to dairy products comprised only of A2 milk may be the right choice for the digestive system.


Conclusion


There is a marked difference between A1 and A2 milk, with A1 milk proving troublesome to metabolize and digest. Understanding of this difference, and the advantages of A2 over A1 milk, is continuously increasing. With the growing interest in and concern for healthier products, accompanied by the understanding we have today about A2 milk’s digestional advantages, the demand for it is on an upward trend. ‘The A2 Milk Company’, a New Zealand-based company got a jump start on this trend. Established at the turn of the century, it has been making dairy products exclusively with A2 milk for 20 years now.


References:


https://www.dairy.com.au/products/milk/a1-and-a2-proteins-in-milk
https://www.healthline.com/nutrition/a1-vs-a2-milk
https://www.abc.net.au/news/science/2018-06-19/dr-karl-a1-vs-a2-milk/9879800
https://www.scienceabc.com/eyeopeners/a1-and-a2-cow-milk-is-there-a-difference.html

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