Does the A2 thing or raw milk thing matter more? It depends.
posted on
June 27, 2025

What's up with soooo many people not being able to tolerate dairy these days? Could it be how conventional milk is being altered?
Sure, switching to conventional "certified organic" milk that you can find in nearly any supermarket might help. You're eliminating some of the modern milk alterations.
- With organic, you're getting rid of the antibiotics. Antibiotics are routinely given to conventional cows to help keep them disease-free, even when in unsanitary or unnatural living environments (like indoors on concrete all the time).
- With organic, you're getting rid of hormones, which are given to conventional cows to make them produce more milk. More milk + the same amount of feed = more profit.
- With organic, you're removing some weird, unnatural stuff in the feed. This includes GMO fragments that might make their way into the milk as well as the awful chemicals like glyphosate used to grow GMO crops. But, keep in mind that "organic" does NOT mean chemical free. It simply means that any chemicals used are "approved for organic".
Switching to organic is a great step in the right direction. But... what if you already did that and are still experiencing dairy issues? There are so many symptoms of dairy allergies or intolerances. They range from bloating to tummy troubles to nausea to brain fog.
In this scenario, it's most likely one of two things, the lactose or the casein protein. There's a different solution for each:
Lactose Intolerance β Can be solved with raw or cultured dairy
Some people are "born to dance", some are "born to lead", and some are "born to rock"... but all humans are born to drink milk! I mean, breast milk is our first food after all!
Babies are naturally designed to digest lactose (milk sugar). That means that, as a baby, you naturally produce tons and tons of lactase, the enzyme required to digest lactose, in your gut.
But, over time, a human naturally produces less and less lactase. This is especially true if a human stops eating dairy or foods with the living microbiology present in raw dairy like lactic acid bacteria. After all, why would your body continue producing something if it's useless?
Here's the good news. It can be reversed! You may be able to produce lactase again, you may be able to drink milk again, and may be able to eat cheese again. At least, this is true for many, many people.
The living dairy microbiology in raw and fermented dairy (even yogurt or kefir made from pasteurized milk as long as it has live cultures in it) can jumpstart your body into producing more and more lactase. Pretty neat!
A1 Protein Intolerance β Can be solved with A2/A2 dairy
The A1 beta-casein protein is relatively new. A few thousand years ago, humans made cows in Europe pretty stressed. They moved them indoors in cities and started feeding them grain (the byproduct of making whisky and other stuff). And what do organisms tend to do under stress? Mutate!
Unlike any other mammal, those European cows had a genetic mutation that makes them produce a new type of protein - the A1 beta-casein protein. Those cows made their way to the US. And now, basically all American milk has a mix of A1 and A2 beta casein proteins.
Some people, especially those from eastern countries like India (where cows didn't mutate) or who drink pasteurized or boiled milk, might have an issue with A1 but can handle the A2 beta-casein protein just fine. Switching to A2/A2 milk is all they need to handle dairy again.
It's important to note that the only way to know what kind of milk a cow produces is via a genetic test. We test all of our cows, and that's how we're sure our milk contains 100% A2 beta-casein protein. It's A2/A2!
Do you have issues with dairy? Did raw or A2/A2 help? What solved your problem, or are you still looking for a solution?
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