A2 Milk: Our choice for digestive health
It’s easy to spot the difference between a Holstein and a Guernsey cow. But at Rose & Mary, we take an even closer look: at the difference in their DNA.
Why are we studying cow genetics? It’s yet another way we’re looking out for your health. Evidence suggests that many people have trouble digesting milk from cows that produce a protein called A1, though the majority of dairy cows in Europe and the US are A1 producers. After experiencing digestive issues and congestion from drinking this milk, some people give up on dairy altogether.
There is an alternative, and it doesn’t involve drinking soy or nut milks. In fact, it’s a cow’s milk that is closer to what we drank when animals were first domesticated over 10,000 years ago. Those early cows produced the A2 protein, which history has shown to be much easier for humans to digest.
Researchers have traced the A1 protein to a mutation in European dairy cows several thousand years ago. While it may have had some evolutionary benefit for the cows, the shift from A2 to A1 didn’t benefit the human digestive system.
Our bodies break A1 down into a compound that is too big to be properly absorbed. Instead, it crosses the blood-brain barrier and attaches to opiate receptors in the brain, acting much like a narcotic! Beyond causing inflammation, this compound may be associated with other diseases, though studies are not yet conclusive.
In our kitchen, we’ve chosen to use only A2 milk. A2 is naturally found in goat’s and sheep’s milk, which you’ll find in our cuajada dessert and our Idiazábal cheese. But when we cook with cow’s milk, you can be assured that it is from British A2-certified farms. Even if you’ve avoided milk in the past, give our jasmine panna cotta a try. With its creamy texture and wholesome A2 dairy, it will go down easily.