Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 Will Winter wrote: > Have you been following this debate? Almost all the local raw milk that I've had tested comes in as A2, however, most commercial milk is A1. I think you will be hearing more about this issue with time. ~~~Will, I'm in Oregon, so I'm out of the loop. But are you saying that most of your local raw milk is Guernsey? Or are there other breeds that are A2? My farmer sells Guernsey and it has been my understanding that Guernsey was the ONLY A2 milk. They just bought a pregnant Brown Swiss heifer. I'm curious if the Brown Swiss is also A2. > Milk protein blamed for heart disease > Guernsey cows do not produce the protein in their milk > Scientists believe a substance found in milk could be responsible for > thousands of cases of heart disease world-wide. Is is just the milk protein at fault here? I thought the heart disease was caused by homogenized milk. Just that they haven't totally proven it yet. Rhonda pleased to be allowed access to your wonderful group, even if I'm not a local Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 Welcome Rhonda, not only are you welcome here, you should come hear Jerry Brunetti, Zimmer, Arden , and myself attempt to tackle these issues next week in Ferndale CA at the Organic Dairy Graziers Conference March 15-17th. (e-mail me for details)! I'l be going deeply into the A1-A2 issue, the so-called lactose intolerance and, most importantly the importance of getting good, clean, grass-fed, organic RAW MILK. It's going to be a landmark conference. Regarding your questions, unfortunately it's mostly the modern HOLSTEIN that has reverted to creating the bulk of the A1 milk. I think the Holstein creates about 98% of all the milk in the US. Apparently any breed can be over-bred into artificially high production and revert to A1. Apparently now most of the Jerseys are A1. BROWN SWISS are almost all A2. Gearld Fry thinks the mutation to A1 occurred around the 1950s when production was ratcheted up tremendously. Incidentally, all wild animals, horses, sheep, goats, yaks, camels, llamas, water buffalo and almost everything else produce A2 milk as far as we can tell. One thing I can say with some assurance, the A1 milk digests better, improves gain and causes less allergic reaction. You are also right in that CARDIOVASCULAR DISEASE is a multi-factorial degenerative state with probably hundreds of contributing factors. I agree that HOMOGENIZED FAT would be likely to add to this since ALL handling and manitpulation of milk will OXIDIZE THE CHOLESTEROL making it a dangerous substance. Once again, welcome and thank you for writing! Same to all the NEW MEMBERS, let us hear from you! Will Winter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 Will, you said " One thing I can say with some assurance, the A1 milk digests better, improves gain and causes less allergic reaction. " But most grass fed are A2? I am confused? Carol F Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 Will, You said, " Incidentally, all wild animals, horses, sheep, goats, yaks, camels, llamas, water buffalo and almost everything else produce A2 milk as far as we can tell. One thing I can say with some assurance, the A1 milk digests better, improves gain and causes less allergic reaction. " In the last line, didn't you mean to say A2 ? Also, you mentioned that most of the raw milk you have access to in the Twin Cities was A2. Could you tell me which ones were A2? Isn't Donna Gates also researching the differences/quality of A2 milk? Therese Laurdan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 None of the local raw dairies had A1 milk. None of them are using modern Holsteins though either. Cheyenne, I think you said your milk was A2 as well. DONNA GATES is indeed working with A1-A2 milk and has assembled quite a bit of information on this issue at her BODY ECOLOGY site. She has helped thousands of people with her body of work. As I said earlier in my correction, it's the A2 milk that is least likely to provoke allergies. People haven't evolved to digest A1 milk and neither have the calves (not that " modern " dairy calves get any of their mother's milk anyway)! Will Winter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 Will, > > None of the local raw dairies had A1 milk. None of them are using > modern Holsteins though > either. Many of the organic dairies I am aware of that sell raw milk use Jerseys, but they are suppose to be A1 also, what breed are the daries using that you tested? > People haven't evolved to digest A1 milk and neither have the >calves > (not that " modern " dairy > calves get any of their mother's milk anyway)! > That's very interesting. When I first moved to my farm, I helped my neighbor milk her commercial holstien herd. That winter they had a lot of calves die, I carefully asked her " wouldn't it be better for the calves to let them nurse from thier mothers? " She answered: " OH NO, that would KILL them! " I never forgot that statement, I was so shocked I didn't know what to say. ~Jan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 I haven't tested mine, but it sounds interesting. Do you have the contact info for the lab? Cheyenne > > None of the local raw dairies had A1 milk. None of them are using modern Holsteins though > either. Cheyenne, I think you said your milk was A2 as well. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 Hmmm, maybe that's why so many people say that goat milk is better for you than cow milk. Lynn > > Incidentally, all wild animals, horses, sheep, goats, yaks, camels, llamas, water buffalo and > almost everything else produce A2 milk as far as we can tell. One thing I can say with > some assurance, the A1 milk digests better, improves gain and causes less allergic > reaction. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2011 Report Share Posted June 21, 2011 On Jun 21, 2011, at 9:07 AM, brooklyn_wapf wrote: Any thoughts on whether I should be careful about switching between this milk and Jersey milk. Best, ******** I'd look at the cow owner/breeders themselves. Naked if possible. To see if they developed bands around their bodies like their cows from drinking their milk. After all, milk kefir does make one immortal, right? Once you select your milk source, you're gonna be that way eternally. '-) ^^ felix Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2011 Report Share Posted June 21, 2011 Since the Dutch Belted Breed resembles goat milk I am not surprised the kefir would be thinner. Goats make a softer curd that is more easily digested. Cows milk generally makes a hard curd. It is okay to switch out milk but the kefir grains take a little time to adjust. It is all good to drink. Marilyn On Tue, Jun 21, 2011 at 9:07 AM, brooklyn_wapf <brooklyn_wapf@...>wrote: > Hi Everyone, > > I just wanted to dovetail upon the conversation about cow vs. goat milk. > My farmer has an ancient breed of cows called Dutch Belted and they produce > a milk that is of a different consistency and flavor than Jersey or > Holstein. According to sources familiar with the Dutch Belted breed, this > milk is more easily digested, has a higher protein to fat ratio, and does > not separate as much as other breeds' milk. There is a high percentage of A2 > casein protein (found in sheep and goats milk) relative to A1 casein found > in most other cows' milk, which accounts for the digestibility > > I will soon be getting kefir grains raised on this milk. When I have > purchased the kefir it's thin but I had never had any other type of kefir so > I didn't know the difference. > > Any thoughts on whether I should be careful about switching between this > milk and Jersey milk. > > Best, > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2011 Report Share Posted June 22, 2011 Hi , My cow share is also organic milk from Dutch Belted cows that give A2 milk and it makes thick, rich and creamy kefir. Carol > > Hi Everyone, > > I just wanted to dovetail upon the conversation about cow vs. goat milk. My farmer has an ancient breed of cows called Dutch Belted and they produce a milk that is of a different consistency and flavor than Jersey or Holstein. According to sources familiar with the Dutch Belted breed, this milk is more easily digested, has a higher protein to fat ratio, and does not separate as much as other breeds' milk. There is a high percentage of A2 casein protein (found in sheep and goats milk) relative to A1 casein found in most other cows' milk, which accounts for the digestibility > > I will soon be getting kefir grains raised on this milk. When I have purchased the kefir it's thin but I had never had any other type of kefir so I didn't know the difference. > > Any thoughts on whether I should be careful about switching between this milk and Jersey milk. > > Best, > > Quote Link to comment Share on other sites More sharing options...
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