I stumbled across the notion of A2 vs A1 milk yesterday. Apparently there are two forms of casein in milk - A1 and A2 - and there are claims that we're more likely to be OK with the A2 variety. Animals produce A1, A2 or a mix, depending on their genetic heritage. In cows, it depends on the breed and in the UK, you can buy A2 milk that's labelled as such, sold by the A2 Milk Company and stocked quite widely in supermarkets, it seems (at least online).
Does anyone have experience/thoughts on this? I thought I'd try some. For me, it may (or may not, always hard to tell) be a migraine trigger and cause some nasal stuffiness, but going without it is leaving me short on calcium.
Does anyone have experience/thoughts on this? I thought I'd try some. For me, it may (or may not, always hard to tell) be a migraine trigger and cause some nasal stuffiness, but going without it is leaving me short on calcium.