The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
A2 dairy is often better tolerated than regular milk. A2 refers to the casein protein in milk, vs. A1 in regular milk. This A2 variant is shown to be better tolerated by humans in the research.
Every Sunday: the week’s new conflicts and verdict changes — and nothing else.
Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
you weren't like you just mentioned a1 and a2 milk you wanted a2 milk so if people are not tolerant to dairy then you can do bone meal or eggshells
for those that tolerate a 2 dairy for those who tolerate dairy a 2 is probably preferable
dairy from 100 grass-fed uh cattle h2a2 cattle i'm gonna say just say that because that that's tolera that's tolerated by humans you we know that that it's less antigenic probably than the a1 variety which is a different kind of protein
a2a2 seems to be better tolerated by humans
if you're in the United States and you're drinking cow's milk it'll either say it's A2 or it'll say it's from Jersey cows Jersey cows are generally A2 cows
so if you have trouble tolerating Dairy try and find raw dairy like a raw cheese or look whoa I almost dropped that explosion look for A2 in your yogurt
A1 versus A2 refers to the casine isopor a lot of people find they digest A2 milk better than A1 A2 milk is from Jersey cows says it right here these grass-fed Jersey cows and A2 milk is also from things like sheep or bison anything other than cows is A2 and Jersey cows are A2
All right, So when I'm drinking milk, I find that it digests better. I feel better with A2 A2 milk.
But if I can find A2 A2 cow cheese, that'd be good.
It seems that people tolerate A2 A2 milk the best. This Alexander Farm A2 A2, I would always get a whole milk. The idea here is that that is an isoform of the casein protein in milk. If you can't find raw milk, A2 A2 milk seems to work for some people in terms of digestibility and response to the immune system. Even for some people, drinking an A2 A2 raw milk is better than drinking an A1 A2 raw milk. So, think about that. And the other thing to realize is that all goats milk, all buffalo milk, all camel's milk, all milk from anything except cows is all A2. And if you're getting A2 milk from a cow, it's going to be from a Jersey or a Gernzie cow. So, that's what I'm always looking for is an A2 A2 milk and preferably raw.
And if you're getting A2 milk from a cow, it's going to be from a Jersey or a Gernzie cow.
Um, if you don't tolerate cheese, well, think about getting a cheese that's an A2 cheese and um, seeing how you do with that one versus an A1 A2 cheese. But if I can find A2 A2 cow cheese, that'd be good.
And I think humans will tolerate A2 milk better than A1.
If you're talking about cows, Jersey cows and Gernzie cows are all A2, but most other cows are going to be some mixture of A1 and A2.
Jersey and Guernsey cows make A2A2 milk, all goat milk, sheep's milk, camel's milk, buffalo milk, that's all A2A2.