Different Cow Breeds produce different nutrition levels of milk. The beta casein is a milk protein that is different depending on what breed of cow that produces it. A lot of immigrants say that American milk will make you sick. giving digestive and immunity problems.
The genetics of the cow, human, goat, sheep determine what kinds of proteins are produced in the milk. Humans, goats, and sheep all produce milk that has only A2 protein. Cows, on the other hand, had a genetic mutation thousands of years ago that made some cows produce an A1 protein in milk. Many people who generally have digestive discomfort after drinking milk have reported that they do not have issues with milk that is from cows that produce A2 milk. Studies have linked milk from A1 cows to health problems in humans including type 1 diabetes, heart disease, autism, and other serious non-communicable diseases.
In dairy cows there are two types of beta caseins protein, A1 and A2. The two beta caseins proteins are genetic variants that differ by one amino acid. A proline amino acid occurs at position 67 in the chain of amino acids that make up the A2 beta caseins protein. In the A1 beta caseins protein, a histidine remain at that position. Due to the way that beta caseins protein interacts with enzymes found in the digestive system, A1 and A2 are processed differently by digestive enzymes. The two milk proteins act differently in the human. A seven-amino peptide, beta-casomorphin-7, (BCM-7) can be released easily by digestion of A1 beta caseins protein. BCM-7 is a strong opioid with a structure similar to that of morphine. As part of the milk protein, this opioid is designed for young mammals to enjoy nursing. When released from the milk protein, the peptide becomes harmful to human health, The A1 beta caseins protein type is the most common type found in cow's milk in Europe (excluding France), the United States, Australia, and New Zealand. The Holstein are the black and white A2 cows that have the milk protein mutation.
The digestive processes required for the digestion of milk are somewhat different from those required for other foods and especially for other proteins. It is essential that the milk be coagulated first. When a calf drinks milk it goes into the abomasum. Within ten minutes, the milk forms a clot in the abomasum from the coagulation of milk protein casein. In the abomasum, the enzymes rennin and pepsin, and the hydrochloric acid exist. The clot is then slowly absorbed by the blood stream over the next 12–18 hours. An attractive property of the casein molecule is its ability to form a gel or clot in the stomach, which makes it very efficient in nutrient supply. The clot is able to provide a sustained slow release of amino acids into the blood stream, sometimes lasting for several hours.
In human adults the digestion of casein is problematic. These proteins are hard to digest. But the A1 type protein only weakly holds on to BCM-7, so it is liberated in the GI tract of those who drink this milk. When digested, beta caseins protein from the A1 variety easily releases BCM-7. BCM-7 penetrates the intestine walls and goes into the blood stream. The A1 type has been shown to interfere with the human immune response. A immune response is provoked and attacks the insulin releasing pancreas causing type 1 diabetes. Type 1 diabetes occurs to babies born to women drinking this dairy type. Their babies get the BCM-7 secreted in the mother's breast milk.
BCM-7 passes through the brain barrier and locks onto the endorphin receptor sites, resulting an addiction. BCM-7 oxidizes the cholesterol on to the arterial walls.
Animal experiments were done with a strain of mice genetically susceptible to diabetes and non-obese diabetic mouse. When fed for 250 days from weaning on diets containing A1 beta caseins protein nearly half became diabetic but no diabetes occurred in the mice fed A2 beta caseins protein.
An emerging body of research suggests that many of the 1 in 4 Americans who exhibit symptoms of lactose intolerance could instead be unable to digest A1, a protein most often found in milk from the high-producing Holstein cows favored by American and some European industrial dairies. The A1 protein is much less prevalent in milk from Jersey, Guernsey, and most Asian and African cow breeds, where, instead, the A2 protein predominates.
"We've got a huge amount of observational evidence that a lot of people can digest the A2 but not the A1," says Keith Woodford, a professor of farm management and agribusiness at New Zealand's Lincoln University who wrote the 2007 book Devil in the Milk: Illness, Health, and the Politics of A1 and A2 Milk. "More than 100 studies suggest links between the A1 protein and a whole range of health conditions"—everything from heart disease to diabetes to autism, Woodford says, though the evidence is far from conclusive.
Type 1 diabetes is a multifactorial disease which results from a T-cell-mediated autoimmune destruction of the pancreatic beta cells in genetically predisposed individuals. The risk for individuals of developing type 1 diabetes varies remarkably according to country of residence and race. Japan has one of the lowest incidence rates of type 1 diabetes in the world. Their rate are rising with the increase consumption of A1 type milk. The incidence of type 1 diabetes has been increasing throughout the globe at rates that range from 3 to 5 percent a year.
Because it takes about ten pounds of milk to make one pound of cheese or ice cream, the resultant is concentrated opioids. The result can be a major opiate addiction that can cause people to have serious withdrawal symptoms. Foods with higher concentration of BCM-7 like ice cream and cheese are very addictive. Holstein milk makes one sleepy, whereas goat, sheep, buffalo, and human milk is safer. Pasteurizing the milk increases BCM-7 prevalences and stops calcium absorption making the milk acidic. Calves fed on pasteurized milk become sick and dies within weeks.
Americans dominantly drink milk from Holsteins or A1 cows. The Jersey and Guernsey cows are prized for the rich flavor of their milk and are A2 cows. The French will not use Holsteins for milk production even though they produce more milk. They say the Holstein milk is low quality and does not have a good flavor.
Studies increasingly point to BCM7 as a troublemaker. Numerous tests, for example, have shown that blood from people with autism and schizophrenia contains higher-than-average amounts of BCM7. In a recent study, Richard Deth, a professor of pharmacology at Northeastern University in Boston, and his postdoctoral fellow, Malav Trivedi, showed in cell cultures that the presence of similarly high amounts of BCM7 in gut cells causes a chain reaction that creates a shortage of antioxidants in neural cells, a condition that other research has tied to autism.
The results suggest that drinking A2 milk instead of A1 milk could reduce the symptoms of autism.
Nearly 80 percent of Guernsey cows tested in the US are pure A2, the highest percentage of any traditional breed, according to the American Guernsey Association.
It is hard to stop drinking milk. Dairy is very addictive especially cheese. Casein morphine (casomorphins) in dairy has the ten percent strength of hospital morphine. Dairy addiction is as strong or stronger than heroin addiction. Try taking cheese, yogurt, milk, cream, etc. completely out of the diet for 2 weeks, then note the cravings. An opiate, casein-morphine, is the by-product and cheese is a concentrated source. This opiate easily passes through the brain barrier. It also oxidizes cholesterol onto the arteries. American dairy is highly addictive. Foods like ice cream and cheese have very high concentrations of the milk morphine substance.
From the China Study conclusion, a increased consumption of casein the protein in cow’s milk is carcinogentic. The Chinese dairy are normally A2 type. The A1 type American cattle is much more significant in increasing the cancer rate.
"The milk we drink today is quite unlike the milk our ancestors were drinking," Harvard researcher Ganmaa Davaasambuu, an expert on milk-related illnesses, said during a 2006 talk at the Radcliffe Institute for Advanced Study.
A fraction of the population is allergic to casein. Research identifies dairy as a problem for those with gluten sensitivity. Many people embarking on a gluten free diet continue to consume milk, butter, cheese, and other dairy products without giving thought to the potential for having an inflammatory reaction. Researchers have identified that dairy proteins can affect as much as 50% of those with gluten problems. This is a major reason for those diagnosed with gluten sensitivity avoid both a gluten and dairy. Read more
Many people, have trouble digesting gluten or casein. After eating a pasta dinner or dish of ice cream may have a similar effect of feeling lousy. While cases of gluten or casein intolerance are pretty rare, many of us still feel lousy after eating bread, pasta, or ice cream, or after drinking milk.
Gluten is a protein found in grass-related grains, such as wheat, barley, and rye. Casein is the main protein of dairy products, and found in milk, yogurt, and ice cream. Most breads, pastas, and cereals are made from high-gluten grains. Because of the difficulty in breaking down gluten, they mostly absorbing the sugar and fats and not the protein and the nutrients. That's why those who eat a lot of pasta can really pack on the pounds, and it's what I'm seeing in my practice.
In Europe, most of the grains have less gluten. In Italy, for example, most people are slim even though they eat a lot of pasta and breads. But because European pasta and breads contain less gluten, they provide a more balanced intake of nutrients and people don't gain excessive weight enjoying their favorite foods.
Some researchers speculate that trouble digesting gluten comes from our evolutionary development. The theory is that those without the ability to digest gluten remained in the population pool. In countries where grains have been consumed for a longer period, gluten sensitivities are less common.
Celiac disease is an autoimmune disease that requires a life-time elimination of gluten from the diet in order to heal damage done to the small intestine. For these people, a gluten free diet is the only option.
Delegated enzymes should be supplemented to aid in the digestion of gluten and casein. When poorly digested proteins are disturbing the digestive system, a multi-strain probiotic can also be of benefit. Colonies of bacteria in the intestine are called microflora. While a normal microflora is associated with good health, changes in intestinal health are associated with weakened immune function, which can leave your body vulnerable to yeast infections and even cancer. Studies have shown that those who have trouble digesting gluten have a poor ratio of good to bad microflora in the digestive tract. Adding a broad-spectrum probiotic helps restore balance and improve digestion.
The possibility of a relationship between autism and the consumption of gluten and casein was first articulated by Kalle Reichelt in 1991. Based on studies showing correlation between autism, schizophrenia, and increased urinary peptide levels, Reichelt hypothesized that some of these peptides may have an opiate effect. This led to the development of the Opioid excess theory, expounded by Paul Shattock and others, which speculates that peptides with opioid activity cross into the bloodstream from the lumen of the intestine, and then into the brain. These peptides were speculated to arise from incomplete digestion of certain foods, in particular gluten from wheat and certain other cereals and from casein from milk and dairy produce. Further work confirmed opioid peptides such as casomorphines from casein and gluten exorphines and gliadorphin from gluten as possible suspects, due to their chemical similarity to opiates. Reichelt hypothesized that long term exposure to these opiate peptides may have effects on brain maturation and contribute to social awkwardness and isolation. On this basis, Reichelt and others have proposed a gluten-free casein-free (GFCF) diet for sufferers of autism to minimize the buildup of opiate peptides. Reichelt has also published a number of trials and reviews concluding that this diet is effective.
Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. Casein-based glues still have a use in certain niche applications, such as laminating fireproof doors and the labeling of bottles.
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