A1 vs. A2 Milk
Large scale epidemiological studies have linked casein (a cow’s milk protein) to autoimmune disease and heart disease (see The China Study). I just ran across the following twist on this theme which purports to explain a mechanism: a genetic mutation many years ago in domesticated cows transformed the original, safe casein (“A2”) into a toxic form (“A1”). Most cow’s milk available today has both.
What do people think of this? Has anyone tried personally to ingest milk products that are exclusively A2?
Given the dubious connection between cholesterol and heart disease, could the bad rap on cheeses, cream and ice cream have more to do with A1 and sugar than the animal fat and cholesterol?