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How to be absolutely certain the milk is 100% A2

written by

Marie Reedell

posted on

October 23, 2020

It seems that there’s a lot of confusion and even misinformation out there about A2 milk. I’m hoping to bring some light to the topic. How can you be absolutely certain the milk is 100% A2?

It’s NOT the breed of the cow. It’s NOT the fat content. It’s NOT whether it’s raw or homogenized. It’s NOT the nutritional content. It’s NOT what the cow is fed. It’s NOT how a cow lives.

The “A2” in A2 milk refers to the type of beta-casein protein in the milk.


It’s that simple, and it’s absolutely objective. It’s not like Grade A and Grade B maple syrup, which is certainly subjective. 

The only way to tell if a cow produces 100% A2 milk is via a genetic test.


It’s a simple test done with a hair sample from a cow’s tail. You send it to a lab, and they send back the results. The test result tells you if the cow produces 100% A1, A1/A2, or 100% A2 milk. See some examples of what the test results look like below. 

It’s black and white. There is no wiggle room.

The farmer tests every cow to determine what type of milk it produces. Only cows that produce 100% A2 milk are in the milking herd.


You might be asking, why do cows produce different types of protein? And, why would I want to drink A2 milk? Those are great questions!

You see, all other mammals - humans, goats, sheep, buffalo, whales, bears, pigs, platypuses, etc - produce 100% A2 milk. But...

A few thousand years ago in Europe, cows underwent a genetic mutation. This mutation made them produce a new type of beta-casein protein - A1. 


Genetic mutations generally happen under stress. Perhaps it was a switch to an unnatural feed (like leftover brewer’s grain) or a change in environment (cows living indoors or in cities) that prompted the mutation. We know a mutation happened but we may never know why.

Those European cows made their way to the United States. Now, basically all American milk is A1/A2 milk. On the other side of the world in Asia, cows were unaffected.

I’ve heard many stories about people from India or China coming to the United States and developing chronic digestive issues. When they switch to A2 milk, the problems go away. 

Similarly, I’ve heard stories of children’s behavior improving when they switch to A2 milk. Farmer Aaron himself had this experience. When his fourth child Hannah was a baby, she had terrible colic and had issues breastfeeding. Aaron’s wife Rebecca made her formula. When she switched to A2 milk in the formula, Hannah was much happier. This is what inspired him to produce 100% A2 milk for others!

It seems that some people are intolerant to A1 beta-casein protein. It seems that 100% A2 milk may be more digestible. 


To be clear, this does not have to do with lactose intolerance. Lactose is milk sugar. It has to do with A1 protein intolerance. It seems that some bodies cannot digest it properly.

More research certainly needs to be done on the A1/A2 milk debate. I want to know more! For example, I’ve read that the A1 beta-casein protein may only be a problem when the milk is pasteurized…? 

If you’d like to learn more about A2 milk, I suggest reading the book The Devil in the Milk.

Miller’s Bio Farm is proud to produce 100% A2 cow milk. We are also proud to be certified by the Pennsylvania Department of Agriculture for raw milk production.

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Over the past few months a bunch of people asked us if we tested our bone broth for toxic heavy metals. When we get the same question a lot, we of course look into it. My first question was --- Is there an issue with toxic metals in bone broth? As it turns out, yes, there "can" be an issue! Heavy metals are naturally present in our environment. We need the "good" heavy metals to thrive: iron, zinc, magnesium, copper, etc. But, we can 100% do without the toxic heavy metals: arsenic, cadmium, lead, mercury, etc. Too many toxic heavy metals can lead to a host of pretty awful issues: nervous system damage, cardiovascular issues, cancer, endocrine disruption, kidney damage, and so on. Our body is designed to excrete heavy metals through urine (and a little bit through sweat, hair, and breastmilk too)... but only so much. There's a limit. If you're overloaded, your body will store those heavy metals in your bones, blood, tissues, and organs. Similarly, if an animal is exposed to heavy metals via food, water, air, dust, or soil, those heavy metals accumulate in the bones. Maybe the farm's soil or air is contaminated from a nearby factory. Maybe the pipes for the water has lead solder connecting them. Maybe the feed a farm is buying was grown on contaminated soil or processed on contaminated equipment.  And, of course, a main purpose of bone broth is drawing out as much as possible from the bones. If there are heavy metals in bones, they will make their way into the broth. This is especially true when you pre-soak with apple cider vinegar and simmer for 48 hours to make it thick and gelatinous (like our broth). And that led me to my second question --- Should I be concerned about every bone broth? Where is the fear coming from? Well... it seems it might be a little political. There was a study done in the UK in 2013 that scared a lot of people. It's titled "The Risk of Lead Contamination in Bone Broth Diets". This study found high levels of lead in organic chicken bone broth, which is quite concerning. And, in fact, this one study is still cited in articles written today! Let's dig a little deeper. Let's go farther than the short abstract. Here are the broths tested in the study and their test results for lead:  (9.5 parts per billion): Broth made from tap water plus skin and cartilage(7.01 parts per billion): Broth made from tap water plus bones(2.3 parts per billion): Broth made from tap water plus meat(0.89 parts per billion): Tap water alone cooked for the same amount of time as a control. But, they only used organic chicken from one farm. And, there's zero information about that farm, their practices, the feed, and the broth recipe. Did they use vinegar or wine in the broth? Was the chicken's water contaminated with lead? What was the quality of the feed and the soil? Were the chickens raised indoors or outdoors? So many unanswered questions! All we get is that it was one "organic chicken" that created a lead issue with broth. Another curious thing is that the broth with skin and cartilage contained more lead than the broth made with just bones. Bones are where lead is stored, so why wouldn't the broth made with bones only contain more lead? It's an odd result. Moreover, the abstract of the study specifically called out "bone broth diets" like GAPS and paleo. They even go so far as to write, "In view of the dangers of lead consumption to the human body, we recommend that doctors and nutritionists take the risk of lead contamination into consideration when advising patients about bone broth diets." That's quite curious. Why are they worried about these diets? Are the researchers anti healing through food? Who funded the research? Is it political? My opinion? This study is not comprehensive. It does not speak to all bone broths. 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You'll notice that, for every sample, the results are "<0.01 mg/kg" and "<0.02 mg/kg".  I asked the lab what the "<" means. They said that it indicates their limit of quantitation (LOQ), the lowest concentration that can be accurately tested using the test procedure in that sample type. So the results simply report that none of the metals tested were found in the sample above the specific reporting LOQs. Whether or not they were present below this LOQ is information that is not provided by the test. When talking to the lab, I told them what we needed and assumed that this test would go below a 1 ppb. So, when the results came in, I assumed that a "mg/kg" was the same as a part per billion (ppb). Ummm... that math wasn't write! A "mg/kg" is actually a part per million (ppm). That means that the test we ran had results saying that the broth had less than 0.02 ppm (or 20 ppb) of arsenic and lead. And, it had less than 0.01 ppm (or 10 ppb) of cadmium and mercury. For some reference, the EPA says that less than 15 ppb of lead is safe in drinking water. Not saying that I agree, but it's a good reference point.  These results are good. It means the broth definitely isn't overloaded with toxic heavy metals. But, it's not good enough!!! We need to test again! We really need to a lower LOQ. We need to know the results with an accuracy of as low as 1 ppb. It looks like the lab we sent the original samples to doesn't have an LOQ that low. So here I am on the hunt for a lab to do it again. As soon as I can, I'll send samples in again and paying for more expensive testing to get the info you deserve. Stay tuned! I hope to have the new results in by the end of April 2025. Do you worry about toxic metals (or other junk) in your food? Where have your fears stemmed from? I'd love to hear from you. You can comment below (no account required) or contact us 😊 ----- Sources The risk of lead contamination in bone broth dietsBone Broth and Lead Toxicity: Should You Be Concerned?Bone Broth and Lead Contamination: A Very Flawed Study in Medical HypothesesBone Broth, Collagen, and Toxic Metals: A Research Review