the beta-casein protein in both A1 and A2 milk contains 209 amino acids. the amino acid at position 67 in A1 milk is histidine, and in A2 milk, it is proline. proline binds very tightly with the amino acid, isoleucine, in position 66. however, histidine forms a very weak link with isoleucine, which is easily broken by digestive enzymes and when this happens, beta-casomorphin-7, (BCM7) is produced. these casomorphins are derived from casein and have opiate like effects on the body. they have been linked with heart disease, schizophrenia, autism, and type 1 diabetes. A1 beta-casein is found for example, in the milk of the main cow here in the us, holsteins. A2 milk is found in the old fashioned jersey and guernsey cows and others, as well as in goats and sheep milk. in france, most of the cows are A2 cows. maybe that is why i always like french cheese so much and my body does too. in new zealand, most of the country is in the process of converting their cow herds to all A2 producing milk cows. a book i read on the subject is "devil in the milk" by keith woodford.
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- liveonearth (
liveonearth) wrote,
liveonearth
liveonearth
A1 and A2 MILK: Do you know the difference?
the beta-casein protein in both A1 and A2 milk contains 209 amino acids. the amino acid at position 67 in A1 milk is histidine, and in A2 milk, it is proline. proline binds very tightly with the amino acid, isoleucine, in position 66. however, histidine forms a very weak link with isoleucine, which is easily broken by digestive enzymes and when this happens, beta-casomorphin-7, (BCM7) is produced. these casomorphins are derived from casein and have opiate like effects on the body. they have been linked with heart disease, schizophrenia, autism, and type 1 diabetes. A1 beta-casein is found for example, in the milk of the main cow here in the us, holsteins. A2 milk is found in the old fashioned jersey and guernsey cows and others, as well as in goats and sheep milk. in france, most of the cows are A2 cows. maybe that is why i always like french cheese so much and my body does too. in new zealand, most of the country is in the process of converting their cow herds to all A2 producing milk cows. a book i read on the subject is "devil in the milk" by keith woodford.
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