Dairy Problems




A2 beta casein milk/cheese -
https://www.realmilk.com/state-updates/ @ https://www.foodrenegade.com/healthy-milk-what-to-buy/ in USA -
BEST CHOICE: Raw, non-homogenized whole milk from grass-fed cows producing milk high in A2 beta casein & relatively low in A1 beta casein. 
That means milk from Jerseys, Guernseys & other traditional cattle breeds rather than newer Holsteins.
Raw, non-homogenized goat’s milk, sheep’s milk & yak’s milk only contains A2 beta casein, so you could make a great argument for giving raw goat’s milk preference over raw cow’s milk if you can find it.
(Author recommends Devil in the Milk which refers to the A1 beta casein research)...
After pasteurization, they add back in fat soluble vitamins (like Vitamin D) in a
synthetic (rat poison) & arguably indigestible form. Without the usable & REAL Vitamin D, you can’t make any use of the Calcium in milk.
If the milk has had fat removed (as in skim, 1% & 2% varieties), it’s not only going to be absent all the fat-soluble vitamins that your body needs to properly digest the calcium & other goodies in the milk, it will also usually have non-fat dry milk or other milk solids added in to create a more desirable consistency.
These forms of dry milk are high in free glutamic acids (AKA “MSG”) & oxidized cholesterol (a dangerous inflammatory form of cholesterol which can cause all kinds of heart disorders)...
Many dairy farmers give their cows (synthetic antibiotics &) rBGH or rBST,
genetically-engineered growth hormones designed to increase the cow’s milk production. These hormones come out in the cow’s milk. 
You drink them.  Then they play games with your own hormones potentially leading to a number of problems, including cancer.
”  (Lobby for organic A2.)

A2 - https://www.thehealthyhomeeconomist.com/video-a1a2-factor-in-raw-milk/ + https://www.thehealthyhomeeconomist.com/a1-a2-milk-do-cow-genetics-even-matter/ 5/5/2019 +
Consider using organic unpasteurized whole milk from Jersey cows or goats.)  Colorado residents: http://ranchodelgallofarm.com/shares.html + http://www.realmilk.com/commentary/15-things-that-milk-pasteurization-kills/ + http://www.rawmilkinstitute.org + https://thebovine.wordpress.com/2010/06/04/the-tale-of-two-calves-one-calf-got-raw-milk-the-other-pasteurized/#more-16769 +https://thebovine.wordpress.com/2009/03/20/the-devil-in-the-milk-dr-thomas-cowan-on-how-a2-milk-is-the-answer-to-the-mystery-of-why-even-raw-milk-sometimes-does-not-seem-to-be-enough-of-an-improvement-over-store-bought/ (edited) -
The Milk of Human Kindness Is Not Pasteurized by...physician William Campbell Douglass https://www.amazon.com/exec/obidos/ASIN/996263654X/optimalwellnessc was one of the most influential books I have ever read...Raw & cultured (fermented) dairy products from healthy grass-fed cows are 1 of the healthiest foods people have ever eaten...
Sally would say to me, 'You know we have the wrong cows here'...

The milk solid part is composed of many different proteins which have their own names, lactose & other sugars.
It is the protein part of the solid we’re interested in. One of these proteins is called casein, of which there are many different types, but the 1 casein we are interested is the predominant protein called beta-casein... 

As you may or may not know, all proteins are long chains of amino acids that have many 'branches' coming off different parts of the main chain.
Beta casein is a 229 chain of amino acids with a proline at number 67

At least the proline is there in 'old- fashioned' cows. These cows with proline at number 67 are called A2 cows & are the older breeds of cows (e.g. Jerseys, Asian & African cows)...
Some 5,000 years ago, a mutation occurred in this proline amino acid, converting it to histidine.
Cows that have this mutated beta casein are called A1
cows & include breeds like Holstein. 
The side chain that comes off this amino acid is called BCM 7.
BCM 7 is a small protein (called a peptide) that is a very powerful opiate & has some
undesirable effects on animals & humans...
What’s important here is that proline has a strong bond to BCM 7 which helps keep it from getting into the milk, so that essentially no BCM 7 is found in the urine, blood or GI tract of old-fashioned A2 cows.
On the other hand,
histidine, the mutated protein, only weakly holds on to BCM 7, so it is liberated in the GI tract of animals & humans who drink A1 cow milk. 
It is found in significant quantity in the blood & urine
of these animals... 

This opiate BCM 7 has been shown in the research outlined in the book to cause (contribute to/trigger/aggrivate) neurological impairment in animals and/or people exposed to it, especially emotional/psychiatric/mental (autistic & schizophrenic) changes. BCM 7 interferes with the immune response & injecting BCM 7 in animal models has been shown to provoke Type 1 diabetes. Dr. Woodford presents research showing a direct correlation between a population’s exposure to A1 cow’s milk and incidence of auto-immune disease, heart disease (BCM 7 has a pro-inflammatory effect on the blood vessels), type 1 diabetes, autism & schizophrenia. What really caught my eye is that BCM 7 selectively binds to the epithelial cells in the mucus membranes (i.e. the nose) and stimulates mucus secretion... 
For reasons which are unclear historically, once this mutation occurred many thousand years ago, the A1 beta casein gene spread rapidly in many countries in the western world. Some have speculated that the reason for this wide spread of A1 cows is that the calves drinking A1 cows milk and exposed to the opiate BCM7 are more docile than their traditional brethren [in effect, they were stoned.
(Psychiatrist Abraham Hoffer https://en.wikipedia.org/wiki/Abram_Hoffer would concur.
http://orthomolecularvitamincentre.com/a_hoffer_schizophrenia.php ) This is speculation...
But what is true is that] basically all American dairy cows have this mutated beta-casein & are predominantly A1 cows...

The amazing thing for me is that all these years Sally was right: it’s not the fat, it’s not the whey. 
It’s not raw milk. Consider French cheese.  Most...French never accepted these A1 breeds of cow, claiming they have lousy milk.
Voila, they have good milk and cheese. Our issue in America is that we have the wrong cows. When you take A1 cow milk away & stimulate our own endorphins instead of the toxic opiate of BCM 7, some amazing health benefits ensue...

So what are we all to do with this? Does this mean no one should drink US raw cow’s milk?
1 saving grace, as expressed in (Dr. William Campbell Douglas') The Devil in the Milk, https://articles.mercola.com/sites/articles/archive/2009/07/09/the-devil-in-the-milk.aspx is that the absorption of BCM 7 is much less in people with a healthy GI tract. This also parallels the ideas of GAPS theory which talks a lot about this.
BCM 7 is also not found in goat’s or sheep’s milk, so these types of milk might be better tolerated... 
1 final point: we now have 1 more thing to put on our activism to-do list. Dr. (Keith) Woodford

A2 herd conversion strategies on @ https://keithwoodford.wordpress.com/category/a1-and-a2-milk/

explains that it is fairly straightforward to switch a herd to become an all A2 herd. No genetic engineering is needed, no fancy tests, just 1 simple test of the Beta-casein.  It can be done. Hopefully, when this becomes widespread we will end up with a truly safe & healthy milk supply.
"  (ALERT: Regarding dairy milk, choose grocery brands that do NOT have added synthetic vitamin D, which is rat poison...Even more healthy is the FIRST MILK nursing cows drink, the colostrum which is powdered & sold as an antibiotic in health food stores.  Fresh raw colostrum is NOT too appealing, so perhaps could be added to a patient's cold pudding/milkshake/custard/eggnog.  1st remove any impurities.)
A2 @ https://juicing-for-health.com/health-benefits-of-goats-milk
RAW milk from reputable daily is always preferable as is A2 over A1 milk.
A2 @ https://www.thepaleomom.com/goat-milk-benefits-a2-dairy/ -
"Following animals produce milk that contains either mostly or completely A2 β-casein (meaning their milk can be labeled as A2 dairy): Buffalo, Camel, Donkey, Goat, Horse, Llama, Reindeer, Sheep, Yak & some of following cow breeds (Asian, Guernsey & Jersey)."
A2 @ https://goateducation.com/index.php/raw-goat-milk-nutritions-benefits-disadvantages/ - Ingredients of Goat milk

- https://www.thehealthyhomeeconomist.com/raw-cheese-from-store-is-not-raw/ - According to Federal Law 7 (CFR 58.438) (contributor Pete Kennedy, Esq. of Farm to Consumer Legal Defense Fund) - If cheese is labeled as pasteurized, the milk shall be pasteurized by subjecting every particle of milk to a minimum temperature of 161 degrees Fahrenheit for not less than 15 [fifteen] seconds or by any other acceptable combination of temperature & time treatment approved by the Administrator...
For FLUID PRODUCTS, 'vat pasteurization' is defined as heating at 145 degrees Fahrenheit for at least 30 minutes; heating at 161 degrees for at least 15 seconds is called “high temperature short time pasteurization' [7 CFR 58.101]...
It means that any cheese where the milk is heated to a temperature under 161 degrees Fahrenheit or less than 15 seconds could be called “raw” and labeled as such according to this definition... Organic Valley admits on its website that its raw cheese is “subpasteurized, but fails to identify just how close subpasteurized is to the real thing. This is typical (grocery) marketing deception & labeling games...
Subpasteurization still heats the milk (often) to an obscenely high temperature which destroys nutrition & enzymes...
Raw cheese milk only warmed to 98F is well within the limits for enzyme & nutrient preservation...

To find a small farm near you, check http://web.archive.org/web/20190102094922/ + http://www.realmilk.com/real-milk-finder/ @ https://www.realmilk.com/
or contact local Weston A. Price Foundation chapter." 
(Keep in mind that A2 is superior to A1 cheese, per recent revelation.)

Alternative Medicine

A2 @ http://silverma.startlogic.com/A1A2MilkResearch/DevilintheMilk.pdf?ncid=edlinkushpmg00000313
"Book is about the effects on human health of a tiny protein fragment called beta-casomorphin-7, or BCM7 for short. BCM7 is unquestionably a powerful opioid & hence a narcotic.
It is also an oxidant. It is formed by digestion of a particular type of milk protein produced by some cows.
milk protein is called A1 beta-casein.

The BCM7 that is released from A1 beta-casein has been implicated in many illnesses, including heart disease, Type 1 diabetes & autism. There is increasing evidence that it is associated with milk intolerance & an additional range of auto-immune diseases. Metaphorically, it is ‘the devil in the milk’.
The ‘milk devil’ story is built upon more than 100 scientific papers published in international journals, & on documents from milkmarketing companies. It is a story that has never been brought together before.
There is strong evidence that the milk devil is produced only from the
(A1) milk of (cross-breed) cows that are of European origin, & then from only some of these cows (+ majority of 20th century breeds). (Jersey,) Asian & African (A2) breeds of cows are free of it (unless they have some hidden European ancestry).
So are
goats & (with a very minor but fascinating qualification) is human milk." 
(Reminder to buy organic &/or raw, when it is available.)
A2 - https://www.motherjones.com/environment/2014/03/a1-milk-a2-milk-america/ - (A2 is good for you - rhyme.)
Milk from (Jersey, Holstein & Normande cows +) goats & human (breast) contain only the good A2 beta-casein"...
"When digested, (bad) A1 beta-casein (but not the good A2 variety) releases beta-casomorphin7 (BCM7), an opioid with a structure similar to that of morphine.  Studies increasingly point to BCM7 as a troublemaker. Numerous recent tests, for example, have shown that blood from people with autism & schizophrenia contains (sometimes) higher-than-average amounts of BCM7...
Mice fed A1 beta-casein overproduced enzymes & immune regulators that other studies have linked to heart disease & autoimmune conditions such as eczema & asthma...Though many adults may suffer from leaky guts, the condition is normal in babies less than a year old, who naturally have semi-permeable intestines.
This may pose a problem when they’re fed typical cow-milk formula.
A 2009 study documented that formula-fed infants developed muscle tone and psychomotor skills more slowly than infants that were fed (A2-only) breast milk. Researchers in Russia, Poland, and the Czech Republic have suggested links between BCM7 in cow milk formula & childhood health issues. A 2011 study implicates BCM7 in sudden infant death syndrome: the blood serum of some infants that experienced a “near-miss SIDS” incident contained more BCM7 than of healthy infants the same age.
Capitalizing on those findings, A2 Corp. also sells an A2-only infant formula, a2PLATINUM, in Australia, New Zealand, & China."
A2/Al 80/20 organic dairy @ About Us – Amos Miller Organic Farm PA, USA
A2 Ice Cream @ Premium Ice Cream — High Lawn Farm MA
CAUTION: Dairy Spotlight: a2 Ice Cream classic vanilla | TrendMonitor (trndmonitor.com) NOT pure A2.  See label.
A2 raw milk @ About our Farm - Buttercup Farm (buttercupfarmgrassfed.com) PA
A2 raw milk @ Organic Cheese from 100% Grass Fed A2/A2 Cows Archives - Honey Brook Farms - Culpeper, VA
A2 milk - Braum's Leading the way with A2 fresh milk - Braum's (braums.com)
Braum’s has 2 large dairy herds, 1 in Follett, TX & 1 in Tuttle, OK. Herd in Follett is completely A2
Herd in Tuttle is mostly A2.
We genetically test our A2 dairy herd for the A2 gene to ensure you are only getting A2 fresh milk with no A1.
We milk each herd separately & keep them apart."
A2/A2 Cow Kefir and Yogurt – Amos Miller Organic Farm PA
A2 &/or A1 Raw Dairy – Amos Miller Organic Farm PA
A1+A2 raw cheese @ www.sierranevadacheese.com - Goat products are the only 100% A2 products...
Cow milk is sourced from a mix of Holstein (A1) & Jersey (A2) cows which are A1/A2. (Cross-breeded?)
Company does not test for the A2 beta casein protein & cannot make any claims for cow products.
Company carries RAW cow cheese, which is A1+A2.
Consider usinAg organic unpasteurized whole milk from Jersey cows or goats.)  Colorado residents: http://ranchodelgallofarm.com/shares.html + http://www.realmilk.com/commentary/15-things-that-milk-pasteurization-kills/ + http://www.rawmilkinstitute.org + https://thebovine.wordpress.com/2010/06/04/the-tale-of-two-calves-one-calf-got-raw-milk-the-other-pasteurized/#more-16769 +https://thebovine.wordpress.com/2009/03/20/the-devil-in-the-milk-dr-thomas-cowan-on-how-a2-milk-is-the-answer-to-the-mystery-of-why-even-raw-milk-sometimes-does-not-seem-to-be-enough-of-an-improvement-over-store-bought/
Freezing Raw Dairy - http://www.thehealthyhomeeconomist.com/freezing-milk-and-dairy-tips/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheHealthyHomeEconomist+%28The+Healthy+Home+Economist%29 -
Raw milk has the benefit of inherent probiotic cultures that not only protect it from an invasion of food borne pathogens but also protect against spoilage. When raw milk comes to room temperature, the activity of these beneficial probiotics in the raw milk increases, as they more rapidly consume the lactose (milk sugar) during this time hastening the process of transforming the fresh milk to a clabbered state...Milk going 'bad' is a concept that has evolved in our language as a result of the rise of pasteurization & sterilized factory food.
Only dead, pasteurized milk that is
devoid of enzymes & probiotics goes putrid or 'bad' & must be thrown out as a precautionary measure when it has not been fully refrigerated for a period of time...
If your raw milk normally stays fresh tasting for drinking for 2 weeks in the refrigerator before naturally souring, then it might only last 1 week or a few days if you forgot to refrigerate it right away after dairy pickup. 
In comparison, when pasteurized milk goes past the “use by” date stamped on the carton, it should be immediately discarded as the risk of food borne pathogens from the putrid milk is high."
Goat milk @ https://traditionalcookingschool.com/food-preparation/recipes/vanilla-raw-goat-milk-ice-cream/

Medical Science Research

snakeroot http://www.renner.org/influence/what-killed-lincolns-mother-and-why-it-matters-to-us/ -
Cows & goats are grazers who need oversight to prevent their feeding on toxic weeds. 
Abraham "Lincoln’s mother had died of milk sickness...When cows ate a certain plant (known as snake-root) it did not harm the cow, but the poison in the plant was transmitted to humans who drank the cow’s milk.
https://www.realmilk.com/pasteurization-vitamins-milk/ 10/31/2018 - Pasteurization destroys &/or inactivates enzymes needed to process vitamins & minerals found in dairy food (milk/cheese/yogurt/kefir)
"For regular pasteurization NOT (even) for ultra-high temperature (UHT) pasteurization (& most milk today, even organic milk, is ultra-pasteurized) it is NOT beyond the realm of possibility that the additional heat pretty much kills everything."
Pasteurization @ John’s Kidney Stone Pain Gone in 10 Hours | Barton Publishing Blog 6/4/2009 - edited excerpt -

"Some of the healthiest people in the world consume zero dairy products.  1 example is the Pitcairn islanders.
The only animal protein they consume is some fish. They have zero kidney stones because their diet is mostly fruits & vegetables.  Bottom line our stomach requires hydrochloric acid to digest kidney stone foods like (conventional) meat + (pasteurized) (A1) milk, cheese & eggs.  Consequently, calcium is extracted from (our) bone & muscle to alkalize, or buffer, this acidic 'digestive mixture' when it enters the bloodstream & upsets the critical blood pH balance.  As calcium is leached from our body, on the way out of our bone, muscle & nerve cells it can become lodged in the kidneys causing (painful) kidney stones, or even the gall-bladder causing gallstones."

Pasteurization @ https://www.healthy-holistic-living.com/how-pasteurized-dairy-destroys-your-bones-from-the-inside/ - 1/16/2016 -

"Pasteurization also destroys vitamin C & damages water-soluble B vitamins diminishing the nutrient value of milk.  Calcium & other minerals are made unavailable by pasteurization. The Maillard reaction, a chemical reaction between proteins & sugars, occurs at higher heats & causes browning, discoloring the milk. 
Milk enzymes, proteins, antibodies as well as beneficial hormones are killed by pasteurization resulting in devitalized ‘lifeless’ milk. Milk enzymes help digest lactose & both enzymes & milk proteins help to absorb vitamins. Protective enzymes in milk are inactivated, making it more susceptible to spoilage." 
[Consider RAW or minimally pasteurized organic A2 dairy/milk (goat/camel or cow: Jersey/Guernsey).]

RAW Dairy @ http://www.dairydirect2you.com/milk-WA.aspx BEGIN at top & then click geographic location, etc. depending on preferences.