Myths about A2/A2 milk uncovered. Here's what you need to know.

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March 24, 2023

There’s a lot of great information out there about the benefits of drinking A2/A2 milk, but there’s also a good amount of misinformation, too. Let’s set the record straight. Here are 5 myths as well as the truths about A2/A2 milk.

MYTH: A2 milk and A2/A2 milk are different.

TRUTH: The terms “A2 milk” and “A2/A2 milk” mean the exact same thing.

We used to call our milk “A2 milk”, since that’s the common term that basically all blogs, scientific articles, practitioners, and the average person calls it. But, our farm (and many other businesses) are forced to call it A2/A2 milk because there is a trademark on the term “A2 milk”. You can read more about that legal kerfuffle here.

MYTH: All heritage breed cows (like Jersey, Guernsey, and Brown Swiss) produce A2/A2 milk.

TRUTH: Although it may be true that heritage breed cows have a higher likelihood of producing milk with 100% beta-casein protein, the only way to 100% know the type of proteins in the milk is via a genetic test.

To test a cow, you simply send a hair sample from their tail to a lab. They send back results saying whether their milk would be A1/A1, A1/A2, or A2/A2 milk.

Our farm’s herd is 80% Jersey and 20% Jersey crosses. When the farmer initially did genetic testing, about 60% of his Jersey cows produced A2/A2 milk. Read more and see some of our test results here.

MYTH: A2/A2 milk will work for those who are lactose intolerant.

TRUTH: A2/A2 milk will NOT work for those who are lactose intolerant, but it may work for people with a casein allergy or intolerance.

A2/A2 milk has to do with the beta-casein proteins in the milk. It has nothing to do with lactose (milk sugar).

Lactose intolerance is when a body does not produce enough or doesn’t produce any lactase, the enzyme required to break down lactose. A1/A1, A1/A2, and A2/A2 milk all contain the same lactose. Raw milk may be tolerated by those with lactose intolerance, since the naturally occurring bacteria can jumpstart your body into producing lactase.

A casein allergy or intolerance is when a body has an immune response to the proteins in the milk. In some cases, the allergy or intolerance is specifically to the A1 beta-casein protein. If this is the case, then A2/A2 milk may solve the problem.

MYTH: All people of Indian descent are intolerant to the A1 beta-casein protein.

TRUTH: It is more likely that a person of Indian descent would be intolerant to the A1 beta-casein protein, but it’s not a certainty.

A few thousand years ago in Europe, cows were moved indoors and fed grain. They were stressed. And what happens when a living organism is stressed? Well, it just might mutate. This is exactly what happened. The European cows’ genetics mutated, making them produce a new type of beta-casein protein - A1.

Those cows made their way to the United States. Now, basically all American milk is A1/A2, containing both the A1 and A2 beta-casein proteins.

The cows in India did not go through this mutation. People from India have been drinking A2/A2 milk all along. This is why it’s very common for Indian people who moved to the US to develop chronic digestive issues. In many cases, it’s the A1 beta-casein protein causing this issue, and when they switch to A2/A2 milk their problems resolve.

MYTH: A2/A2 milk is the best milk you can drink.

TRUTH: Whether milk is A2/A2 is just one thing to consider, among many others, when buying milk.

The quality and nutritional value of milk depends on many factors. Here are a few:

Type of Feed. 100% grass-fed cows produce milk with higher levels of omega 3’s and CLAs. It is also safe for people with severe allergies to grains like corn and soy.
Quality of Feed. The nutritional value of milk is directly linked to the quality of the feed, and the quality of the feed is directly linked to the quality of the soil. The term “regenerative farming” has started to become greenwashed, so it’s very important to know your farmer and their specific soil management practices.
Pasteurization. The more you heat milk, the more the enzymes and nutrients become denatured. Raw or minimally pasteurized milk will provide the most nutrition for your body.
Fat Content. Milk contains healthy fats that help you absorb fat-soluble vitamins. The more the better! It’s best to look for a full fat, whole milk. Stay away from skim, 1% or 2% milk.
Homogenization. Non-homogenized milk is more digestible. Homogenization is when the fat globules in the milk are broken down so they are smaller and become suspended in the milk. Breaking down these fat globules is unnatural and makes it harder for a body to digest.

Were you led to believe any of these myths? What are your reasons for choosing A2/A2 milk?

Comment on the blog below (no account required - start typing for the guest option to appear) or contact us.

Raw Dairy

Health and Nutrition

Farming Practices

See a volcano of pickles! The pluses and minuses of natural ferments.

A customer shared his farm food order with us on Instagram. Thanks for sharing, Nick! It included this amazing video of the volcano that can erupt from our fermented pickles: What's going on here? Why so many bubbles? Conventional pasteurized vinegar pickles (you know, the kind that are considered "normal") don't bubble at all. What you're seeing is the fermentation. When fermented pickles are made, it's a very simple process. The following is mixed in a jar: Cucumbers, well water, celery seed, mustard seed, dill, garlic, Celtic sea salt, and whey. Then, the jar sits with a loose lid for 3-7 days, until it's done fermenting. The seeds and herbs are in there for flavor only. The cucumbers, water, salt, and whey are what make the magic happen. Note that there is no powdered culture added. Yes, whey is added and it has probiotics, but it simply helps jumpstart the ferment. Even without the whey, those pickles would ferment. It would just take a little longer. This is because raw veggies naturally have lactic acid bacteria (LAB) in them. When you mix them with water and salt, it creates the perfect environment for them to grow. Pretty cool, right? The living microbiology (the LAB) grow and multiply. They eat the naturally occurring sugars and starches in the cucumbers and produce CO2, a gas. The fermentation carbonated the pickle brine! The fermentation made the volcano! It's also a sure sign that there's plenty of good probiotic stuff for your gut in that jar. The white stuff is yeast (most likely KAHM yeast). Another thing to notice in the jar is how the liquid is whitish, not clear. There's nothing unsafe about it. Yes, you can eat it! It's a natural part of fermentation. You see, KAHM yeast thrives in acidic environments. As that probiotic goodness ferments and creates CO2, it also creates lactic acid. The lactic acid not only gives pickles their distinct sour flavor but also makes the brine acidic. KAHM yeast is naturally in the air. It will land on a ferment and think "Gee, this would be a great home." And then it grows. It typically makes a film on the top of a ferment, but it can also sink to the bottom. With volcanic pickles, it gets all mixed up in the brine and will eventually settle. Fermented veggies are an acquired taste. Nick, who shared the volcanic pickles video, reported that: "The pickles are absolutely delicious. I love them!" But... we sometimes get complaints about the flavor of the pickles and the white stuff. Is Nick's palate simply more accustomed to ferments? Were some jars of pickles actually off? It's really hard to say... especially when you're not there smelling and tasting it yourself. What I do know is that fermented veggies are an acquired taste. They're very different from the distinct pasteurized vinegar pickle flavor you likely grew up with. Fermented pickles have umami to them (think about that "weird" flavor in miso or a very sharp aged cheese). They have a lot of tang. They can even taste metallic. Some may feel a burn on their tongue (that's the lactic acid by the way). You may want to try making some at home (as I said before, it's pretty easy). That way, you can taste the flavor throughout the fermentation process and put it in the fridge when you think they're just right. Fermented veggies can last months in the fridge with proper maintenance. Here are a few tips to keep them in their best shape. Always store in the fridge. This will slow down the fermentation so they don't get overdone. If you leave them on the counter (especially pickles), they'll get quite sour and mushy pretty quickly. Never freeze ferments. They'll just get mushy. Make sure the veggies are always covered with brine. If the brine falls below the veggies, simply add more water and sea salt. So easy! If the veggies aren't covered, they can grow mold or dry out and become yucky. If there's too much KAHM yeast, remove it. KAHM yeast is perfectly safe to eat. However, it can have an off-putting flavor, especially when there's too much. If it's on the top of the brine, simply scoop it off. If it's all mixed up in the brine, let the jar sit for a day or two so it settles. Once it sinks to the bottom of the jar, you can remove the pickles and clean brine (leaving the white stuff at the bottom), clean the jar, and then put the pickles and brine back in. Voila! With this in mind, you might be wondering... Can ferments become unsafe? If a lacto-fermented veggie goes wrong, it will be pretty obvious. It may have a repulsive smell, flashy colors (like pink or black mold), or a foul flavor. While a normal ferment should have a sour, tangy smell, a bad ferment will smell putrid or rotten. This can be a little tricky, especially if you're new to ferments. The flavor can be wild! Often you simply need to trust your gut. Although getting used to ferments can take some time and know how, it's worth it. Why? They're just so darn good for your gut. They're packed with a range of lactic acid bacteria. Fermented veggies usually have bifidobacteria, too, which isn't prevalent in fermented dairy but is crucial for healthy digestion. When you have robust and healthy gut microbiology: The bad stuff simply can't grow. You're less likely to get sick. Your digestion is better overall, meaning that you get max nutrition from the food you eat.Your gut can better produce essential nutrients like short-chain fatty acids and vitamins B1, B9, B12, and K.You can experience less inflammation.Your gut-brain connection is better. You may find yourself in a better mood, with less stress. There's probably so much more, but those are the top ones for me! Do you eat or make ferments? Why or why not? Have you tried the pickles? What's your experience? I'd love to hear from you! Comment below (no account required - start typing for the guest option to appear) or contact us.

Myths about A2/A2 milk uncovered. Here's what you need to know.

MYTH: A2 milk and A2/A2 milk are different.

MYTH: All heritage breed cows (like Jersey, Guernsey, and Brown Swiss) produce A2/A2 milk.

MYTH: A2/A2 milk will work for those who are lactose intolerant.

MYTH: All people of Indian descent are intolerant to the A1 beta-casein protein.

MYTH: A2/A2 milk is the best milk you can drink.

Were you led to believe any of these myths? What are your reasons for choosing A2/A2 milk?

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See a volcano of pickles! The pluses and minuses of natural ferments.

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Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566