If You Are Dairy Intolerant, Try A2 Milk

I didn’t know what A2 milk was until a couple months ago. And I have to say, it has opened up a whole new world for me. I have been strictly consuming plant-based milks for more than 15 years. Dairy causes a great deal of toxic inflammation in my body, and I really couldn’t process it at all when I was a baby. I hadn’t even looked at the dairy fridge in the grocery store for a very long time, until a recent trip to Europe sparked my curiosity.

When I was in France and Switzerland, I took a chance and cautiously consumed some dairy, as I was eating my way through the deliciousness of the region, and there were certain things I just had to try.

Oddly enough, I wasn’t experiencing the level of discomfort when I ate dairy products there, as I would have back home. I wondered what was different about the cows there. Was it the processing of the dairy that caused me to feel less pain?

Then someone mentioned A2 milk to me.

Apparently, cows have two copies of the gene for beta casein protein, and they either produce A1/A1 milk, A1/A2 milk, or A2/A2 milk. A2/A2 cow’s milk is said to be more tolerable for those people who otherwise cannot tolerate cow’s milk. Years ago, I tried the lactose free milk, but that still had an inflammatory effect on me. A2 has nothing to do with lactose, as it is related to the protein casein.  (For those of you with a lactose issue, A2 milk will likely not make a difference in your ability to tolerate it.)

Most commercially available milk in the United States is a combination of the proteins A1/A2. However, there are dairies that are specifically raising only A2/A2 cows. I found Alexandre Farms A2 milk out of Crescent City California at Natural Grocers. There is also Rising Sun Dairy out of Stayton, that has only pasture raised A2/A2 cows. Their milk is sold at the Co Op, local Farmer’s markets, and can be purchased for delivery if you go on their website.

I decided a bit nervously, to go ahead and pour myself a glass of the A2/A2 milk. It tasted so good. At that point however, it was a waiting game. Waiting to see if my stomach would begin cramping up within the next hour. No, nothing happened. Then I waited to see if I would have joint pain or inflammation over the next two days. Nothing.

Then I wanted more. And over the last couple of months, I have had A2 milk products almost every day. My partner has been making butter out of this milk and using it to cook meals with dairy in it that I can actually eat! It is a whole new world. Not only am I tolerating it, but I think my body is really thriving on it.

I have also found A2/A2 yogurt at the Natural Grocers and local Co Op that is excellent! For those of you interested in the butter, you won’t find it at the store. However, get some of the heavy cream and whip it up with a mixer. It doesn’t take long before the butter separates from the leftover buttermilk. Pick up the clump of butter and squeeze out the liquid and viola! A2/A2 butter.

I had to share this, because I have a feeling there are many more people like me who have been avoiding dairy for good reason. If that’s you, I would encourage you to give A2/A2 milk a try and see if it works for you. I would love to hear what you think of it!