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A1 vs. A2—all the RAGE!

A2 cheese, yogurt, and butter?

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[quote][i]Originally posted by maryjane[/i]
[br]According to the author who wrote Devil in the Milk, "... there are good scientific reasons why the cheese making process might make the BCM7 [devil] inactive." "So I'm fairly relaxed about eating cheese made from ordinary milk ..." "What happens to BCM7 in yoghurt is unknown. Perhaps it will be a similar story to cheese."

The author goes on to say that because butter is a fat, A2 is not an issue with butter either.

I also think what he says on Page 45 is important. "In healthy adults it should be difficult for BCM7 to get through the gut wall and into the bloodstream."

Opioid peptides [the BCM7 A2A2 premise] are found in many of the foods we eat. Wikipedia: They can be produced by the body itself, for example endorphins. The effects of these peptides vary, but they all resemble those of opiates. Brain opioid peptide systems are known to play an important role in motivation, emotion, attachment behavior, the response to stress and pain, and the control of food intake.

page 14 of Devil in the Milk:
“So it seems that at least on this point there is not much controversy. Scientists essentially agree on where BCM7 does and does not come from, though [b]it would be dangerous to say unequivocally that it is impossible for BCM7 to be released in tiny amounts from A2 milk.[/b] This is because digestion is a thermodynamic process and there are random elements to it.”

In other words, if you have A2 concerns, keep in mind that cheeses, butter, and possibly yogurt (and I suppose kefir) aren't a problem. And since A2 milk might have tiny amounts anyway, also keep in mind that whether or not A1 or A2 or A3 (not just A1 and A2, but all eight variants of beta-casein, A, B, C, D, E, and F—reflecting the order in which they’ve been identified—subsequently, the A beta-casein has been subdivided into A1, A2, A3) milk can be detrimental to your health is a function of the health of your digestive system.
[/quote]

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T O P I C R E V I E W

maryjane

Posted - Sep 25 2015 : 8:17:34 PM

According to the author who wrote Devil in the Milk, "... there are good scientific reasons why the cheese making process might make the BCM7 [devil] inactive." "So I'm fairly relaxed about eating cheese made from ordinary milk ..." "What happens to BCM7 in yoghurt is unknown. Perhaps it will be a similar story to cheese."

The author goes on to say that because butter is a fat, A2 is not an issue with butter either.

I also think what he says on Page 45 is important. "In healthy adults it should be difficult for BCM7 to get through the gut wall and into the bloodstream."

Opioid peptides [the BCM7 A2A2 premise] are found in many of the foods we eat. Wikipedia: They can be produced by the body itself, for example endorphins. The effects of these peptides vary, but they all resemble those of opiates. Brain opioid peptide systems are known to play an important role in motivation, emotion, attachment behavior, the response to stress and pain, and the control of food intake.

page 14 of Devil in the Milk:
“So it seems that at least on this point there is not much controversy. Scientists essentially agree on where BCM7 does and does not come from, though it would be dangerous to say unequivocally that it is impossible for BCM7 to be released in tiny amounts from A2 milk. This is because digestion is a thermodynamic process and there are random elements to it.”

In other words, if you have A2 concerns, keep in mind that cheeses, butter, and possibly yogurt (and I suppose kefir) aren't a problem. And since A2 milk might have tiny amounts anyway, also keep in mind that whether or not A1 or A2 or A3 (not just A1 and A2, but all eight variants of beta-casein, A, B, C, D, E, and F—reflecting the order in which they’ve been identified—subsequently, the A beta-casein has been subdivided into A1, A2, A3) milk can be detrimental to your health is a function of the health of your digestive system.