You Should Know differences of A1 and A2 Milk Before Purchase

Milk is a mainstay in many people’s diets around the world, and it’s known for its high nutritional value. However, not all milks are the same. In recent years, there has been an increasing interest in A1 and A2 milk, which differ in their beta-casein proteins. This divergence has important consequences for health, digestion, and even lactose intolerance. This article will look at the differences between A1 and A2 milk, their health implications, and probable understanding on mutations of A2 to A1 beta-casein.

Understanding A1 and A2 Milk

A1 milk contains A1 beta-casein protein, which originates from a genetic abnormality in cows. This form of beta-casein is found in milk produced by breeds such as Holstein, Friesian, Ayrshire, and British shorthorn. Beta-casein protein is a chain which consist of 209 amino acids whereas the A1 milk protein has one amino acid that is different from A2 milk protein. A1 has a histidine (abnormal) at position 67 that allows an enzymatic cleavage to occur releasing a 7 amino acid called β-casomorphin-7 peptide (BCM-7).

The A2 variant has a proline (normal) at position 67 so that BCM-7 is not released. BCM-7 has been linked to various health issues, including digestive discomfort, inflammation, and an increased risk of type 1 diabetes and heart disease in susceptible individuals. A2 milk, conversely, solely comprises A2 beta-casein protein, known as the prime variant of beta-casein present in ancient cow varieties such as Guernsey, Jersey, Asian, and African cows, as well as in goats, sheep, and human milk.

Health Implications of A1 and A2 Milk

• Digestive Health: One of the most important health considerations about A1 and A2 milk concerns digestion. People who are lactose intolerant frequently claim improved tolerance for A2 milk. While lactose intolerance is primarily caused by an inability to digest lactose, some research suggests that A1 beta-casein may worsen digestive symptoms. In contrast, because A2 milk lacks BCM-7, it may produce fewer digestive difficulties.

• Difference of lactose intolerance and A1 milk digestion inability: Lactose intolerance and A1 milk digestion inability both cause digestive discomfort but roots from different issues. Lactose intolerance arises when the body lacks lactase, the enzyme required to break down lactose, resulting in symptoms like bloating and diarrhoea. In compare, A1 milk digestion issues occur due to the presence of A1 beta-casein protein, which can generate a peptide named BCM-7 during digestion, potentially leading to inflammation and discomfort in certain individuals. Both conditions impact dairy consumption but involve distinct biochemical processes.

• Chronic Disease Risk: There is ongoing study to determine whether A1 beta-casein is associated with an increased risk of chronic diseases such as type 1 diabetes and heart disease. Some animal studies have found a link, but human studies are less definitive. The potential inflammatory effects of BCM-7 are an important topic of investigation, but more research is needed to make conclusive health recommendations.

Identifying A1 and A2 Milk

Identifying A1 and A2 milk at home can be difficult without laboratory testing. However, there are practical actions you may do to make a first impression:

• Check the Label: The simplest approach to identify A2 milk is to look at the label. Some brands, such as A2 Milk Company, market their milk as A2. These companies often ensure that their cows are genetically tested and certified to produce just A2 beta-casein milk.

• Know Your Cows Breeds: Understanding the breed of cow that provided the milk might help you determine whether it is A1 or A2 milk. Milk from Jersey, Guernsey, Asian, or African cows is more likely to contain A2. Milk from Holstein, Friesian, or Ayrshire cows is likely to be A1. Some dairy farms publish this information, particularly if they specialize in heritage breeds that produce A2 milk.

• Source from Local Farms: If you have access to local dairy farms, you can ask them directly about the types of cows they utilise. Local farms who cultivate historical breeds may be more open about their herd’s genetics and be able to provide milk that is more likely to be A2.

• Conduct a Personal Digestive Test: While not scientifically rigorous, you can conduct a personal test to see how your body reacts to different types of milk. Start by consuming a small amount of A2 milk (clearly labelled) and note any digestive discomfort. After a few days, try the same with regular store-bought milk, which is likely A1. Compare your reactions to see if there is a noticeable difference. This method is subjective but can provide personal insights.

For Laboratory Testing

• PCR (Polymerase Chain Reaction): is a technique for amplifying DNA sequences specific to the A1 and A2 beta-casein genes. DNA is taken from cow milk or cells, and PCR is done with primers designed to target the A1 or A2 gene variations.
• ELISA (Enzyme-Linked Immunosorbent Assay): employs antibodies specific to the A1 or A2 beta-casein proteins. Milk samples are exposed to these antibodies, which cause a colour change to show the presence of the target protein.

What are the possible reasons for mutation in beta-casein protein in milk protein

This is the point that need additional research to be fully understand. However, mutations occur spontaneously in all organisms as part of the evolutionary process. The change from A2 to A1 beta-casein could simply be due to random genetic variation. As humans began to domesticate and selectively breed cattle for specific features, certain genetic traits, such as the A1 beta-casein mutation, may have been mistakenly selected and spread. If a major section of the cow group was eliminated at some point in time (due to illness, climate change, disease, or human activities), genetic diversity would have collapsed. The surviving cattle would then pass on their genetic features, including any mutations All of these variables, either separately or in combination, could have led to the formation and spread of the A1 beta-casein protein in specific cow populations.