I learned only quite recently about A2 milk, from two dietitians well steeped in the topic who visited my office (my thanks to them both for making the trip). I found the matter fascinating, and highly germane to all of my concerns about dairy. I share it here accordingly.
The milk in question is produced from A2 cows that have one of the major gene variants for the protein casein, as opposed to another, predictably A1. This makes the casein different, which in turn leads to other differences of interest and potential importance. Before getting into it, I note that some of my colleagues knowledgeable in this area think the science on this topic still has a ways to go, and that paying a premium for A2 milk would be premature. I’ll tell you what we know and have cause to think at this point, and leave the rest up to you.
