A2A2

What is A2A2 milk? A1 and A2 are different types of beta-casein proteins. Historically, cows primarily produced A2 beta-casein, but a genetic mutation introduced the A1 protein into dairy herds. Most milk on the market contains both proteins, but some research suggests that A2 may be easier for certain people to digest. Beyond actual lab research, there are numerous people who had milk intolerances that are perfectly OK with A2 milk.

When A1 protein is digested, it releases a peptide known as beta-casomorphin-7 (BCM-7), which can cause digestive discomfort in some individuals, particularly those who are sensitive to milk but do not have lactose intolerance. A2 protein does not produce BCM-7 during digestion, so A2/A2 milk is a potentially more gut-friendly option.

Jersey and Guernsey cows are more likely to produce A2/A2 milk, but genetic testing is the only way to know for sure. 

Sadly, I must now add a word of warning. As demand for A2 milk has grown within the last few years, larger milk producers are looking to get on the bandwagon. This, of course, led to a lowering of the bar, which is to say it’s now legal to label milk as “A2milk” as soon as the dairy herd in question has 51% or more of the cows genetically testing positive A2/A2.