A1 vs. A2 dairy and why it matters

There are two main types of protein in dairy products: casein (80%) and whey (20%). Most cheese is made by separating the casein from the whey. The casein protein coagulates and forms cheese.

There are two types of casein: A1 and A2. Casein can be cleaved at position 67, yielding BCM-7, a bioactive opioid peptide. BCM-7 is known to influence the nervous, endocrine, and immune systems by activating opioid receptors throughout the body. [Eating some diary products will activate opioid receptors?? Mind blown. ]A1 casein significantly increases the activity of inflammatory markers in the colon compared to A2 casein. A2 casein does not release BCM-7 during normal digestion. There are significant correlations between exposure to A1 casein and type 1 diabetes, cardiovascular disease, and neurological disease. Casein, and not lactose, may in some cases be the mediator of the symptoms associated with the intake of cow’s milk. Studies show that some individuals with reported lactose intolerance experience gastrointestinal symptoms with A1 milk but not with A2 milk.

A2 dairy sources:

• Guernsey or Jersey cows
• Sheep
• Goat
• Buffalo
• Camel

Also, opt for dairy sources that are grass-fed and organic. And don’t forget, at least for me, milk is a gateway food to bad eating.