Milk, sourced from healthy cows on healthy soil, is a nutrient-dense superfood. It is an excellent source of calcium, magnesium, phosphate, B vitamins, Vitamin D, iodine, potassium, healthy fats, amino acids, energy (from lactose) and protein. There are two types of protein found in milk – whey (20%) and casein (80%) – both of which are extremely efficient at helping our bodies absorb amino acids, build and repair muscle and more.
Today, the beta-casein found in cow’s milk is present in one of two variants: A2 beta-casein and A1 beta-casein. Originally, cow’s milk only had the A2 beta-casein protein present (A2/A2) – which is the same primary protein found in human milk. Because of this, A2 beta-casein is most natural to the human body and more easily absorbed.
However, the protein in cow’s milk has changed throughout time. At some point, there was a genetic mutation in the A2 beta-casein protein that created the A1 beta-casein variant, which has resulted in most commercially available cow’s milk today to become a mixture of A1 and A2 beta-casein (A2/A1). Unfortunately, the A1 beta-casein can be difficult for humans to digest and is linked to inflammation, gut discomfort and many other health issues.
It was this knowledge that prompted Blake and Stephanie Alexandre to seek out a way to breed the A1 beta-casein variant out of their herd of cows. The result? Today the Alexandres have 100% A2/A2 cows producing organic milk that is free of the A1 beta-casein mutation.
We are proud to say that hundreds of people are now able to enjoy dairy again thanks to our A2/A2 organic milk – joining thousands of our customers who enjoy our milk for everything from its irresistible taste to our farming practices that help regenerate the Earth.