Pleasant Meadow Creamery’s 100% Guernsey herd has been tested for beta casein and the entire herd is A2A2. We only breed to A2A2 bulls.
We are the only committed Idaho A2A2 raw milk dairy in the Coeur D’Alene, Sandpoint, and Bonners Ferry area.
A2 milk: What is it?
There are two types of the important cow’s milk protein beta-casein that can be found in milk. They are A1 and A2 beta-casein.
A2 is what all cows originally produced.
At some point in history, a genetic mutation occurred and A1 beta-casein appeared and began to be more prevalent. A1 milk has been implicated in heart disease, Type 1 diabetes, autism, and schizophrenia. A1 milk can also cause such minor symptoms as general ill feelings (congestion, nausea, etc.). Dr. Joseph Mercola has an excellent article on the subject:
According to Dr. Mercola in this article,
One of the major proteins in cow’s milk is casein, the predominant variety of which is called beta-casein. In older breeds of cows, such as Jersey, Asian and African cows (called A2 cows), the beta-casein contains an amino acid called proline.
In newer breeds of cows like Holstein (A1 cows), however, the proline has mutated into an amino acid called histidine.
This is important because beta-casein also contains an amino acid called BCM-7, which is a powerful opiate linked to negative health effects. Well, the proline that exists in A2 cows has a strong bond to BCM-7, which helps keep it out of the cows’ milk. The histidine in the newer A1 cows, however, has a weak hold on BCM-7, which allows it to get into the milk, and also into the people who drink the milk.
So the theory goes that by drinking milk from A1 cows, which are the predominant cows used for dairy products in the United States, you’re exposed to BCM-7, which has been linked to:
- Neurological impairment, including autistic and schizophrenic changes
- Type 1 diabetes
- An impaired immune response
- Autoimmune disease
- Heart disease
Holstein cows, the most prevalent dairy cow today, produce almost 100% A1 milk.
Jerseys are about 50/50 (though this greatly depends on the individual cow).
Brown Swiss generally have 75-85% A2 and the remainder A1.
GUERNSEYS ARE SIMPLY THE BEST!