Updated: Feb 10, 2020
Growing up I was always lactose intolerant. It was often worth it to just tough it out for yummy ice cream, but I always regretted it later. Fast forward into my late 20s and I had read Nourishing Traditions by Sally Fallon. I had gotten my first taste of raw milk and realized that what they sold in the store was a far cry from the real thing.
Our first cow was a dream to handle. She was halter trained, and she was God’s gift to a green horn rookie of a farmer. She was more than 8 years old and she had been used hard as a nurse cow, but she had begun her life under some gentle hands and it showed. Her name was Cactus. The day we realized we were going to have to put her down in her old age, I cried a river.
One thing we had learned by that time though was that every milk cow wasn’t the same. My sweet Cactus was an amazing girl, and I could drink her milk, but I couldn’t drink too much of it. Her milk made amazing cheese and yogurt for me, but I couldn’t tolerate drinking more than a small amount. By the time we were ready for our second cow, we had learned the secret of A2A2 milk.
For the science of it, there are proteins that are in milk that make them digestible. A1 milk actually carries a mutation with a BCM7 peptide in it. Not a big deal usually for most people with a healthy GI tract, but if you are like me and you are already sensitive to milk, your body can’t handle a lot of it. Enter the beauties of the A2 milk cow.
Our first A2 girl was a sweet cow named Val. And I could drink gallons upon gallons of her yummy, creamy rich milk and it didn’t affect me…accept around the waste.
The real demon of milk is ultra-high pasteurization and homogenization. Most people are absolutely fine on raw milk, but for those of us with sensitivities to milk, our tummies need the A2 milk that is available from sheep, goats, and A2 cows.
As a breed, Holsteins are mostly A1 milk producers. Whereas Guernsey and Jersey have more of your A2 genes.