The problem with conventional and organic milk

Dr. Pearsall from Enlita.com discusses the problems with our modern dairy industry.

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Versus A1 A2 milk - that's what Big Dairy is never going to tell you, milk

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Hello fellow drinkers of milk. Like many who have read my article, or visit my pages know, I'm a big fan of raw milk. But there are some things to drink, no matter what kind of milk you need to know if it is raw or pasteurized milk. There is something great that milk does not tell you, and probably never will. You'll see why. So what is this thing? This is milk compared with milk A2 A1.

You are more likely to scratch your head right now wondering what I'm babbling. ButPlease read. This is important, and you do not hear much (if at all - always) know when not to do it upon himself to search for information.

Okay, I do not get bored or start spewing out a bunch of scientific jargon, but there are several proteins found in milk. One of the proteins such as casein, and one of which is the beta-casein. The main types are beta-casein A1 and A2.

Still with me? All rights, A2, the protein well. You'll find it available in mostold-fashioned cows as Guernsey, Jersey and Brown Swiss. Guernseys are followed almost predominantly A2, a high percentage of Bruna, Jersey, Ayrshire and Milking Shorthorn below. Then it must be seriously lagging behind, far, the most popular cow in America, the Holstein, which is predominantly A1. This is the dairy cow black and white you see in all ads.

It may be more or less like having A2 Guernsey milk, but the rest should be a trial run. Currently, NewNew Zealand holds a patent on this and makes it difficult to test in the U.S. (but not impossible, and I tried with my cow).

The Thing on the A1, A2 and A1 is that it is a mutant protein. It's all A2, but people have certain breeds of cows too "messed with" and left the A1 milk.

Well, that's why you hear about this from one of your local large commercial dairies. Most of these dairies have Holstein. So most of the milkgrocery stores, variety A1.

Why is it so bad, huh? So here's the point. The test showed that a link between A1 beta-casein in milk increases the risk of heart disease and diabetes, and is also associated with neurological disorders such as autism and schizophrenia. And that can only be the tip of the iceberg.

This is something that everyone knows drinking milk from the store needs. I do not know many will be deeper and do your own research. Somedismissed them all as a load of rubbish, but I hope that at least some people read this and act.

My personal suggestion is to drink raw milk from a healthy cow A2. But even if you obstinately against raw milk, in which a source of milk or other dairy-bred Guernsey old-fashioned, pasteurized and tested the A2 and also if needed. But avoid milk with A1 beta-casein protein.

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