Description
Cow’s milk is about 87 percent water and 13 percent solids—these solids are a combination of fat, carbohydrates in the form of lactose, minerals and protein. The major component of the milk proteins is casein; in turn about 30-35 percent of the casein (approximately two teaspoons in a litre of milk) is beta-casein, of which there are several varieties, determined by the genes of the cow. The most common of these variants are A1 and A2. Let’s term it as “A1 protein” and “A2 protein” for further understanding.
Milk of indigenous cows, buffaloes, goats, horses, elephants, humans all contain A2 protein.
A1 protein is found in the milk of Jersey, Holstein Friesian, Swiss Brown and a few more exotic cow breeds which are unfortunately wide spread in India due to their high milking capacity. This A1 protein has been a subject of intense scrutiny and now we have conclusive evidence that A1 protein can lead to Autism, Type 1 diabetes, schizophrenia, bloating and many more diseases.
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