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?

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Raising Pork the Old-Fashioned Way: Miller's Bio Farm's Commitment to Quality At Miller's Bio Farm, we're not trying to reinvent the wheel, we're bringing back the farming practices that sustained communities for generations. As an Amish farm, we understand that good stewardship of the land and animals isn't just about business; it's about honoring creation and providing wholesome food for families. When you buy pork from us, you're getting more than just meat. You're getting the result of careful, intentional farming that puts the well-being of our animals, our land, and your family first. Let's be honest: most grocery store pork comes wrapped in pretty words like "natural" and "humanely raised," but these labels often don't mean much. It's easy to put nice words on a package, much harder to actually do the work of raising animals properly. We'd like to show you how we do things differently here at Miller's Bio Farm. What Makes Our Pork Different Good pork starts with good practices. 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The land becomes more fertile season after season, storing carbon and building topsoil instead of depleting it. No chemical fertilizers needed, just pigs doing what pigs do best. This kind of farming takes more work than confining animals in one place, but it produces better results for everyone involved: healthier pigs, healthier land, and better tasting pork. Raising Animals with Respect Our approach to animal care reflects our values as an Amish farming community. We believe animals deserve to be treated with dignity and respect throughout their lives. Processing with Care When harvest time comes, we work with a small processor who shares our commitment to humane treatment. Our animals are handled calmly and respectfully, with immediate stunning to ensure they feel no distress. This isn't just the right thing to do, it also affects meat quality. Animals that are stressed at slaughter produce tougher, less flavorful meat. Properly handled animals yield tender, delicious pork that you can taste the difference in. Studies also confirm what traditional farmers have long known: animals raised on pasture produce meat with better nutritional profiles, including higher omega-3 fatty acids and more vitamins. Wholesome Feed, No Shortcuts We raise heritage breed pigs, traditional breeds known for their hardiness and flavor. These animals thrive on pasture with supplemental non-GMO grain, and they don't need antibiotics or growth hormones to stay healthy. In industrial pork production, antibiotics are mixed into feed daily to prevent disease in overcrowded conditions. This practice is creating drug-resistant bacteria that threaten public health, a problem we don't contribute to. Our pigs build strong immune systems naturally through good nutrition, clean living conditions, and low-stress environments. It's the way farming worked for centuries before shortcuts became the norm. Caring for God's Creation As stewards of the land, we take seriously our responsibility to leave it better than we found it. That's not just good farming, it's part of our calling. Building Soil, Not Destroying It Industrial agriculture depletes soil through intensive tilling, chemical dependence, and continuous monoculture cropping. This approach might boost short-term production, but it's not sustainable. We farm differently. Our rotational grazing actually improves soil health year after year. As pigs move across pasture, they naturally incorporate organic matter into the ground. Rest periods allow plants to regrow with deeper roots, which prevents erosion and captures carbon from the atmosphere. The result is living, fertile soil teeming with beneficial microorganisms soil that produces nutritious forage without synthetic inputs. Handling Waste Responsibly Large scale pig operations often store waste in enormous lagoons that leak pollutants into water supplies and release harmful gases into the air. These systems create environmental and health problems for surrounding communities. Our approach couldn't be more different. Because our pigs are spread across pasture and woodlands in manageable groups, their manure distributes naturally as valuable fertilizer rather than concentrating into a waste problem. When winter weather requires us to bring pigs into shelter, we bed them deeply with straw or wood shavings. This creates a composting effect that safely breaks down manure without environmental contamination. We also plant diverse pasture species specifically chosen to absorb nutrients and maintain ecological balance. Not all pigs like to go in the open shelter in the winter time and that's perfectly fine with us! The Real Story Behind Your Pork Chop Many people wonder which type of meat is most environmentally friendly. The truth is, it's not so much about whether you're eating pork, beef, or chicken, it's about how that animal was raised. Take beef as an example. You've probably heard that cattle are terrible for the environment. That criticism applies to feedlot operations where thousands of cattle are confined in small spaces and fed grain-heavy diets. But cattle raised properly on well managed pasture actually improve the land and sequester carbon. The animal itself isn't the problem; the farming method is. The same principle applies to pork. Factory farmed pork has serious environmental and ethical problems. Pasture raised pork from a regenerative farm like ours is a completely different product. One challenge specific to pork is that pigs need grain as part of their diet, they can't survive on grass alone like cattle can. This means sustainable pork production requires access to sustainably grown grain, ideally non-GMO corn and soybeans from farmers practicing regenerative agriculture. On our farm, we're committed to sourcing feed from responsible growers who share our values of soil health, biodiversity, and chemical free farming. What You're Really Buying When you purchase pork from Miller's Bio Farm, you're not just buying bacon or pork chops. You're supporting a way of farming that's been proven over generations, one that respects animals, regenerates land, and produces genuinely nutritious food. We're proud to raise pork the right way, even though it's more work. Because at the end of the day, that's what good stewardship looks like. And that's something worth bringing home to your table. Check out our: ✔️Corn & Soy Free ✔️ Vaccine, Drug, GMO-Free ✔️Heritage Breeds ✔️Woodland Raised PORK COLLECTION HERE: https://millersbiofarm.com/sto...

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?

More from the blog

How to know if you can trust your raw milk farm

What are phytoestrogens and how can we limit them in our food sources?

From farm to fork: Understanding the value of sustainable pork

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