What Is A2 Protein Milk?

Pure Desi Ghee Cow Ghee made from A2 milk from Rajasthan native Rathi Cows with mostly found in arid region of Bikaner, Shree Ganganagar, Hanumangarh and Churu districts of Rajasthan.

Human beings have consumed milk for thousands of years. However, new types are in production that can have added health benefits. This MNT Knowledge Center article looks at the truth about A2 milk, a new milk on the market that is supposedly healthier and easy to digest. MNT examines the research and the risks.

A2 milk is a variety of cows' milk that mostly lacks a form of β-casein proteins called A1, and instead has mostly the A2 form.[1] Cows' milk like this was brought to market by The a2 Milk Company and is sold mostly in Australia, New Zealand, China, and the United States. It was sold in the United Kingdom between 2012 and 2019.[2][3] Non-cow milk, including that of humans, sheep, goats, donkeys, yaks, camels, buffalo, and others, also contain mostly A2 β-casein, and so the term "A2 milk" is also used in that context.[4][5]

There is some evidence that A2 milk is healthier than A1 milk. This article takes a detailed look at the science behind the A1 vs A2 milk debate.

At roughly twice the price, should we bother with A2 milk?

Is A2 milk a healthy alternative to

Regular milk contains both A1 and A2 beta-casein, whereas A2 milk contains only A2 beta-casein and may cause fewer digestive problems.

A2 milk is the most commonly used milk today, but what is it? Find out what A2 milk is, what the difference is, and how it is healthier for you. Read more here.

Cows’ milk generally contains two types of β-casein, A1 and A2 types. Digestion of A1 type can yield the peptide β-casomorphin-7, which is implicated in adverse gastrointestinal effects of milk consumption, some of which resemble those in lactose intolerance. This study aimed to compare the effects of milk containing A1 β-casein with those of milk containing only A2 β-casein on inflammation, symptoms of post-dairy digestive discomfort (PD3), and cognitive processing in subjects with self-reported lactose intolerance. Forty-five Han Chinese subjects participated in this double-blind, randomized, 2 × 2 crossover trial and consumed milk containing both β-casein types or milk containing only A2 β-casein. Each treatment period was 14 days with a 14-day washout period at baseline and between treatment periods. Outcomes included PD3, gastrointestinal function (measured by smart pill), Subtle Cognitive Impairment Test (SCIT), serum/fecal laboratory biomarkers, and adverse events. Compared with milk containing only A2 β-casein, the consumption of milk containing both β-casein types was associated with significantly greater PD3 symptoms; higher concentrations of inflammation-related biomarkers and β-casomorphin-7; longer gastrointestinal transit times and lower levels of short-chain fatty acids; and increased response time and error rate on the SCIT. Consumption of milk containing both β-casein types was associated with worsening of PD3 symptoms relative to baseline in lactose tolerant and lactose intolerant subjects. Consumption of milk containing only A2 β-casein did not aggravate PD3 symptoms relative to baseline (i.e., after washout of dairy products) in lactose tolerant and intolerant subjects. Consumption of milk containing A1 β-casein was associated with increased gastrointestinal inflammation, worsening of PD3 symptoms, delayed transit, and decreased cognitive processing speed and accuracy. Because elimination of A1 β-casein attenuated these effects, some symptoms of lactose intolerance may stem from inflammation it triggers, and can be avoided by consuming milk containing only the A2 type of beta casein. ClinicalTrials.gov/NCT02406469