The 2 big reasons Miller's milk may be more digestible

Milk is sadly one of the most common food allergies in the US. It’s estimated that about 2.5% of children under 3 and 1-2% of adults are allergic to milk. Wow! 

Humans have been consuming milk for 6,000 years. Yet, the surge in milk allergies didn’t start until the past few decades. What’s going on?

In my opinion, the problem is not simply “milk”... because all milk is not created equal. I’ve said it before, it’s the HOW not the COW.

Miller’s strives to provide you the freshest, highest quality, most nutrient-dense A2 dairy. And that includes it being digestible. 

I can’t tell you how many people have emailed the farm saying, “I can drink milk again!” or “I can eat cheese again!” It makes customers so happy to add this staple food group back into their diet.

You might be asking, why? Here are the top 2 reasons why Miller’s milk may be more digestible than other milks.

1- Miller’s milk contains 100% A2 beta-casein protein.

A few thousand years ago, there was a genetic mutation in cows in Europe. This made them produce a new kind of protein --> A1 beta-casein protein. Those cows made their way to the United States, and cows in Asia were unaffected.

Many people, especially those of Asian descent, are intolerant to the A1 beta-casein protein. It may give them an upset stomach or lead to a laundry list of other chronic issues including type-1 diabetes, heart disease, SIDS, autism, schizophrenia, and gastrointestinal problems.

I won’t get deep into the science, but research shows a link between the BCM7 opioid peptide, which is created when the A1 beta-casein protein is broken down in the body, and people’s inability to digest A1 or A1/A2 milk.

All of the dairy cows at Miller’s Bio Farm are genetically tested via a hair sample. We are 100% certain the milk is 100% A2.

2 - Miller’s milk is raw and contains lactase enzymes.

Lactase is an enzyme that your body needs to break down lactose, milk sugar. Raw unprocessed milk naturally contains lactase. Pasteurized milk denatures (or kills) this enzyme. 

All babies produce lots of lactase in their small intestines (no pun intended). As you get older, you naturally produce less lactase. And, those who are truly clinically-diagnosed as lactose-intolerant, produce very little or no lactase at all.

I don’t think it’s a coincidence that milk in its raw form contains what you need to digest it - lactase! Moreover, it seems that consuming raw milk can jumpstart your gut into producing lactase again.

Is dairy part of your diet? If no, why not? If yes, did you ever have trouble digesting dairy before switching to raw A2? 

I’d love to hear your story.