The short answer: A2/A2 milk comes from cows that produce only the A2 protein and no A1 protein.

The long answer: While there’s a lot of great information out there about the benefits of drinking A2/A2 milk, there’s a good deal of confusion too. We’ve had folks ask for particulars on exactly what is different about A2/A2 milk, and we’re happy to share this knowledge.

There are two types of protein found in milk – whey (20%) and casein (80%) – both of which are extremely efficient at helping our bodies absorb amino acids, build and repair muscle and more.

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. And precisely this 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. Today, the beta-casein found in cow’s milk is present in one of two variants: A2 beta-casein and A1 beta-casein. Originally, cow’s milk only had the A2 beta-casein protein present (A2/A2) – which is the same primary protein found in human milk. Because of this, A2 beta-casein is most natural to the human body and more easily absorbed.

A genetic test is the only way to 100% know the type of proteins in the milk. 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.

Lactose intolerance is when a body does not produce enough or doesn’t produce any lactase, the enzyme required to break down lactose. A2/A2 milk will NOT work for those who are lactose intolerant, but for folks with a casein allergy or intolerance, it may be the ticket. A2/A2 milk has to do with the beta-casein proteins in the milk. It has nothing to do with lactose (milk sugar). Raw milk may be tolerated by those with lactose intolerance, since the naturally occurring bacteria can jumpstart your body into producing lactase.

When you’re purchasing milk for your family, whether it is A2A2 is just one factor among many to consider. We'll highlight several:

•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.

•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.

•Fat Content. Milk contains healthy fats that help you absorb fat-soluble vitamins. The more the better! Look for a full fat, whole 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.

•Pasteurization. The milk is heated, the more the enzymes and nutrients become altered. Raw milk will provide the most nutrition for your body.

Milk, sourced from healthy cows on healthy soil, is a nutrient-dense superfood. It is an excellent source of calcium, magnesium, phosphate, B vitamins, Vitamin D, iodine, potassium, healthy fats, amino acids, energy (from lactose) and protein.

Thanks for staying with me through that explanation and we hope you join us in enjoying the benefits of raw milk!