What is A1/A2 Milk ?
Cow's milk is about 87 percent water and 13 percent solids—the solids being a combination of fat, carbohydrates in the form of lactose, minerals and protein. The major component of the milk proteins is casein; in turn about 30-35 percent of the casein (equivalent to two teaspoons in a litre of milk) is beta-casein, of which there are several varieties, determined by the genes of the cow. The most common of these variants are A1 and A2.
Say no to A1 milk ?
A1 beta-casein protein can cause digestive issues. A1 milk releases a peptide called (BetaCaso - Morphine 7) BCM7 which is not broken down into amino acids making it impossible to digest. Many studies have linked consumption of A1 milk to diseases like diabetes, coronary heart disease, autism, schizophrenia, etc.
What are A1 cows ?
Those cows whose milk contains A1 type protein are termed as A1 cows. The widely spread Holstein Friesian (HF) and Jersey cows produce A1 type milk.
What are the benefits of raw organic A2 milk?
Milk derived from desi cows is good for the body, mind and soul. Milk is an important source of calcium, protien & fat. A2 milk is the natural milk from our desi cows which is easy to digest and helps increase immunity, it is so called "stomach - approved" milk and helps fight various diseases. Some people have had the experience that their digestive problems, diabetes, cholesterol issues, etc have disappeared from changing to A2 milk.
About desi cows
Cows have been domesticated for time immemorial. Mother nature wisely selected breeds of cows suitable for a certain region. Human intervention has led to the current crisis where native breeds have been completely ignored or wiped out. Traditional Indian breeds like Gir, Sahiwal, Red Sindhi, Tharparkar, etc are less prone to diseases & have higher protein content in their milk.
How to identify indigenous (desi) breed of cows?
Desi cows have a distinct hump on the back while HF/Jersey cows do not. This is the easiest way to identify a desi cow.
Further reading :
"The devil in the milk" by Dr Keith Woodford Professor of Farm Management and Agribusiness at Lincoln University, New Zealand.
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