Increasingly popular A2 cow milk is commonly referred to as milk obtained from a desi cow or from the cow that has a hump on her back and A1 type of milk is referred to as ordinary milk obtained from genetically modified crossbred humpless cows t

Milk is the complete food for the infant. It is also an essential part of our diet. Milk consists of vital energy, water, protein, fat, carbohydrates, minerals, vitamins, Beta Carotene, bacteria, enzymes etc. With modern scientific research Beta Casein amino acids found in milk protein have gained importance and popularity amongst health conscious people due to its recent health related issues.

Beta Casein has many variants out of which two major are of type A1 and A2.The A1 Type variant contains histidine amino acid while the A2 variant contains Proline amino acid. Type A1 or A2 milk produced by animals is determined by its genetic constitution i.e. the pair of specific genes in the combinations of A2A2, A1A2, or A1A1 types.

Scientific studies suggest that initially all cow breeds produced A2A2 or A2 type of milk. However, due to mutation over thousands of years, some breeds acquired the A1A1 genotype that produces A1 type milk

A Study conducted by NBAGR (National Bureau of Animal Genetics and Research) India found that the A2 allele is present in all Indian natives, scientifically known as bos indicus cow. The Indian breeds Gir, Tharparkar, Red Sindhi, Sahiwal and Rathi showed the presence of A2 allele to the extent of 100 percent.

Most developing countries' Science Journals and Research institutes have published various papers about health concerns related to the consumption of A1 or A2 types of milk . A1 milk is reported to have negative impacts on human health and is risk factor for diseases like Diabetes, Heart disease, neurological disorders, autism, Schizophrenia, stomach ulcers, Vitamin & Mineral deficiencies related to illness, respiratory disorders, allergies etc. The other variant of A2 milk has not been attributed to any of the above ailments

Immunoglobulins, Whey protein, Enzymes, good Bacteria, and cancer fighting conjugated linoleic acid (CLA) among other things are 100 % Active in Raw A2 Milk. These very important ingredients are denatured, damaged and destroyed in A1 type milk and also from pasteurised/processed milk. Large dairies have a geographically distinct milk collection system, the collected milk is processed to preserve and increase shelf life at a centrally located dairy plant before being packed and made available in the market.

Researchers have proved that active ingredients in fresh raw milk assist our body in developing good immunity, preventing bad cholesterol formation, preventing digestion disorders, strengthening the respiratory system,and maintaining calcium, vitamin A and omega 3 levels in our body. There are various other healthy benefits of consuming raw A2 type milk and its derived products like ghee, curd, paneer, etc. Butter fats in whole raw A2 milk from grass fed cows also contain unique nutrients that support thyroid function and help our body develop muscle rather than fat.

More and more people are becoming aware of about the harmful effects of A1 type milk and benefits the of fresh Raw A2 milk and its health implications. It is better to consume A2 type milk which is popularly known as the elixir of life and a complete food.

Which milk is Healthy ? - Raw or Processed(Pasteurised)

Before there was pasteurisation, Milk was medicine. We don’t hear this anymore, but in the year 1929 Dr J R Crewe, MD - One of the founders of the Mayo Foundation published an article in Certified Milk Magazine, describing the milk treatment :Milk Cure, He used raw milk to successfully treat cancer, weight loss, kidney disease, allergies,urinary tract and prostate problems, chronic fatigue and various other chronic conditions.

The Life of Fresh Raw Milk is around 4 hours from the time it is milked. After four hours it starts transforming into curd due to bacteria and acidity. To increase the life of milk for more than 4 hours it is either homogenised or pasteurised.

Pasteurised milk is a raw milk that has been heated to a specified temperature and time to kill pathogens. US - FDA warns that raw milk can carry disease causing bacteria, what they completely overlook is the fact that these bacteria are the result of industrial cattle farming practices that produce contaminated milk. No one wants to get raw milk from cows fed with contaminated food, grass and water

Drinking raw milk produced by grass-fed cows from clean and well run farms is less dangerous than pasteurised milk. In Fact not only does raw milk obtain good bacteria that are essential for a healthy digestive system, raw milk also offers protection against disease-causing bacteria.

Mark McAfee, Owner of Organic Pastures, the largest raw dairy in the United States, had inoculated pathogenic contaminants such as E. Coli, Listeria, and Salmonella into his raw milk, and pasteurised milk. In raw milk, none of the pathogens survived because the natural bacteria were able to protect the milk. In the pasteurised milk - in which active bacteria and enzymes have been destroyed – the pathogens were able to take over.

Nutrients and immune factors(Vitamin A C E, Iron, Zinc, B-Complex Vitamin, Calcium, Enzymes,Immunoglobulins and Whey Protein required for a healthy body are 100% Active in Raw Milk. These are either reduced, denatured, damaged or destroyed in the pasteurised milk

Raw milk has superior nutrition and significant health benefits over pasteurised milk. Raw milk contains greater bioavailable nutrients than pasteurised milk, as well as a wide array of beneficial enzymes and probiotics which are known to have benefits on the immune system and gastrointestinal tract.

Raw A2 Cow Milk is a rich source of minerals such as calcium, potassium, and phosphorus which are necessary for strong bones and teeth, better functioning of muscles, regulation of blood pressure, tissue and cell growth and enhancing good cholesterol (HDL) and maintain overall nourishment and well-being of the body.

Many experts and researchers nowadays have a strong belief that one should avoid all pasteurised dairy milk , and ideally only consume raw grass fed organic dairy produce.