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California Consumers are About to Get a Taste of ‘a2 Milk’

“The milk that might change everything.” That’s the bold claim of a brand that will soon be sold as “a2 Milk” here in the United States. An April launch, complete with a robust amount of advertising and in-store demos, is slated for California retail outlets from Safeway and Krogers to Whole Foods.

The a2 Milk Company, a New Zealand-based firm, has trading activities in Australia, New Zealand, the UK, China, and soon, here in the U.S. It plans to invest $20 million over 3 years to fund its entry into the U.S. marketplace. Company officials say they’ll assess how sales go in California before embarking into other regions of the U.S.

Getting back to ‘how milk used to be’

While the bold label claim seems to signal a new advance in the dairy world, company officials say that their a2 Milk is actually what milk used to be —  at least in terms of beta casein proteins, which make up about 30 percent of the total protein in milk solids.

In earlier times, cows produced only the A2 protein and none produced the A1 protein. But then, about 10,000 years ago, a natural single-cell mutation occurred in dairy cows in Europe that caused them to produce the A1 beta casein protein as well.

http://www.dreamstime.com/stock-photos-dairy-industry-cow-milking-facility-peria-nz-july-holstein-cows-july-income-farming-now-major-part-image32198753

Holstein cows at a New Zealand dairy. Milk from Holsteins typically contains the A1 protein.

That change occurred primarily in the large breeds such as Holsteins, which produce considerably more milk than other breeds. These heavy-producing breeds were quickly adopted by dairies in Europe and the U.S. and, as a result,  just about all the regular milk sold today in U.S. stores and in much of Europe contains the A1 protein. Some of those cows produce only the A1 protein, while others produce both the A1 and A2 proteins.

For the most part, breeds such as Guernseys, Jerseys, Brown Swiss, Normandes and those in Africa and India still produce A2 milk. However cross-breeding with bulls with the A1 protein has resulted in hybrids that produce A1 as well as A2 proteins. This has primarily occurred in Western herds.

What is A2 milk like? If you were breastfed, it was the first milk you ever had. That’s because all other mammals, including humans, produce only A2 milk.

Who discovered this?

According to the company’s website, in the 1990s, New Zealand-based scientist Dr. Corrie McLachlan started doing research on why more and more people were having adverse reactions to regular milk. Through his research, he discovered that normal milk contains different proteins, including A1 beta casein protein and A2 beta casein protein.

As McLachlan’s research progressed, he learned that the A1 protein seemed to cause side effects in some people, such as bloating, irritable bowel syndrome, nausea, mucus buildup and general discomfort. Based on that discovery, he set up The a2 Milk Company.

Company officials say this distinction matters because a2 Milk offers a breakthrough for many of the people who have turned away from milk because it upsets their digestive systems.

They’re not talking about people with lactose (milk sugars) intolerance or an allergy to cows’ milk protein, but rather the people who become uncomfortable enough after drinking regular cows’ milk that they swear off of it, citing after-effects such as bloating, nausea, abdominal pain, and diarrhea.

http://www.dreamstime.com/royalty-free-stock-photo-guersney-cattle-cowshed-guernsey-eating-hay-image39261335

Guernsey dairy cows, whose milk typically contains the A2 protein.

Peter Nathan, CEO of A2 Dairy Products Australia, told Food Safety News that while about 23 percent of Westerners experience a “perceived dairy intolerance,” only about 5 percent are medically diagnosed as being lactose intolerant.

“Clearly dairy intolerance and lactose intolerance are not necessarily the same thing,” he said. “We believe that it is likely that the rest are reacting to the impact of the A1 protein, as many people who have a perceived intolerance can drink a2 Milk without the discomfort.”

According to the company’s website, there are more than 100 peer-reviewed, evidence-based scientific research papers surrounding the A1/A2 scientific explanation. Through the years, some studies extolling A2 milk have been refuted, and the general agreement is that some have been inconclusive and more research needs to be done. Interest in the topic continues to drive research.

The first human trial, funded by The a2 Milk Company and published last summer, shows a difference in digestion between A1 and A2. According to a summary of the trial, subjects on a diet of A2 milk reported less abdominal pain, compared to those on a diet of A1 milk.

The conclusion of a study done on mice says that the study supports the purported harmful impacts of consumption of A1 “like” variants of beta casein and suggests possible aggravation of inflammatory response in the gut as the cause of various health disorders.

The research compared A1 variants with A2 variants and found no such aggravation in the gut in the case of A2 variants.

Some studies have even found a link between lower consumption of A1 milk and a possible reduction of autistic and schizophrenic symptoms, although the researchers said that more research also needs to be done on this.

A commercial splash

a2 Milk cartoonA2 Milk has already made a splash in Australia and New Zealand, where it was introduced about 12 years ago. Despite a slow start due to management problems and other reasons, Nathan said it has gained traction in the past 8 years and sales have grown substantially. Currently, about 9.3 percent of the milk sold in Australia is a2 Milk, and Nathan describes it as the fastest-growing milk brand in that country.

In Australia, a2 Milk is sold in all major grocery stores.

Although there’s a backstory including a wide range of previous claims that A1 milk can cause diabetes, heart disease and autoimmune conditions such as asthma and eczema, the company is currently concentrating on touting a2 Milk’s ability to boost the number of people who will be able to drink milk.

In the U.S., as well as in some European countries, milk sales have been declining, with more and more people turning to alternatives such as soda, juice, and water, as well as almond and soy milks, which don’t contain any cows’ milk at all.

Jim Smith, U.S. marketing director for The a2 Milk Company, told Food Safety News that a2 Milk is “real, natural cows’ milk” and therefore a “nutritional powerhouse.” He pointed out that an 8-ounce cup of milk contains 300 mg of naturally occurring calcium.

“Alternative, non-dairy, plant-based products, like soy and almond milks, do not have these levels of naturally occurring nutrients and typically modify and fortify their products with a calcium that is not as effectively absorbed as the calcium naturally contained in dairy milk such as a2 Milk,” he said.

This is especially important because pre-teens who haven’t had milk as they were growing up have been found to have low calcium levels. The same is true for peri- and post-menopausal women who don’t drink milk.

Asked about what sort of reception the company’s a2 Milk will have in the California marketplace, Smith said that consumers, dairy farmers, and retailers have told the company that it has the potential to play a significant part in restoring confidence in dairy milk among many people who have significantly reduced their consumption in recent years.

“We believe we’re bringing a pure and natural product to the many millions of Americans who would otherwise have to restrict or avoid the goodness and taste of fresh milk,” Smith said. “Independent research tells us that a2 Milk brings a digestive advantage to all. It is, after all, the original milk.”

When describing who buys a2 Milk, Nathan said, “They tend to skew younger and are over-represented as mothers with kids. They are also more concerned about the food they eat and are more health conscious.”

What does this have to do with food safety?

milk-in-a-glass-406Some people who have turned to raw milk (milk that hasn’t been pasteurized to kill harmful germs) have said they made that choice because drinking pasteurized milk upsets their digestive system.

The company believes that its a2 Milk, which is pasteurized, will offer those people an option — one that bypasses the risk of becoming ill with a foodborne illnesses such as E. coli, Campylobacter, Salmonella, and Listeria, pathogens which can contaminate raw milk.

Statistics from the U.S. Centers for Disease Control and Prevention (CDC) reveal that from 1998 through 2011, 148 outbreaks due to consumption of raw milk or raw milk products were reported to the agency. These resulted in 2,384 illnesses, 284 hospitalizations, and 2 deaths.

According to CDC, reported outbreaks represent just the tip of the iceberg. For every outbreak and every illness reported, many others occur, and most illnesses are not part of recognized outbreaks.

The bacteria in raw milk can be especially dangerous to people with weakened immune systems, older adults, pregnant women, and children. A CDC analysis also found that foodborne illness from raw milk especially affected children and teenagers.

Go here for more information about raw milk outbreaks in specific states.

The nuts and bolts

The company’s a2 Milk (whole milk, 2 percent milk, 1 percent milk, and fat-free milk) will be sold in half-gallon containers for $4 to $4.50.

Nathan said the company has perfected a patented testing process for A2, and that farmers would need to get permission to market and sell a2 Milk.

According to the company’s website, testing is done by using a simple and non-invasive DNA test that analyzes a strand of hair from the tail of each dairy cow. The A2-certified cows are then segregated and milked separately to produce a2 Milk.

For consumers in other states who want to get a higher-than-average A2 content in the milk they buy, the best route is to get it from a dairy whose cows are A2-dominant breeds such as Jersey, Guernsey, Normande, and Brown Swiss.

What farmers are saying

largedairyfarm_406x250Warren Taylor, owner of Snowville Creamery in Ohio, predicts that it’s primarily the small dairy producers who will make the switch to A2 milk.

Consumer interest is definitely there, he told Food Safety News, pointing out that, in the past couple of years, “the A2 issue” has attracted the most interest on his creamery’s website by a factor of about 100 to one. His phone has been ringing off the hook with farmers asking him about converting to A2, he later added.

“People are hungry for better milk,” Taylor said. “It will be interesting to see how they’ll respond if we do choose to introduce an A2 milk or yogurt.”

He doesn’t see testing for A2 as a problem because there are several affordable places farmers can go to get the testing done. His creamery is in the process of getting the equipment to do the testing there.

That way, Taylor said, “Our farmers can have day-old calves of either gender tested within a couple of days,  which will make it easier to segregate and get farmers the value of A2/A2 animals — and contribute to the future of the A2 milk supply.”

He believes that the creamery’s “nominal 700-cow bulk tank of 10 farms is as high in A2/A2 genetics as any such group in Ohio.”

“I think there is a lot of promise in A2 milk and a good possibility the science will validate at least some of the health claims,” Taylor noted. “As a dairy evangelist, I believe that milk is good for people as long as it’s from cows eating principally grass and that it has been minimally processed so that it’s consumed fresh.”

Unfortunately, he sees some problems ahead. Now that fluid and powdered milk sales have crashed, in large part due to overproduction and the high value of the dollar (which deters foreign buyers), Taylor said he’s been seeing fluid milk processors in Ohio cut off the smaller dairy farms, which often have more A2 and grass-based cows, in favor of the larger producers.

Even so, he has faith that A2 herds, which are usually raised on pasture, will have a “transformative effect” on the dairy industry.

http://www.dreamstime.com/royalty-free-stock-photography-brown-swiss-cows-image22916307

The milk from Brown Swiss dairy cows is predominantly A2.

Western Washington dairy farmers Randy and Kim Mower milk Brown Swiss cows, a breed that Randy Mower says is predominantly A2.

“Our herd was put together in 1906, so I’d venture to say that most of our herd is A2,” he said. “And I’m making a conscious effort to use only A2 bulls.”

Even so, he believes that the promotion of A2 milk in the U.S. is only going to be successful in the “richer populations”  — regions with a good share of affluent people.

“I’m all for A2 milk,” he said. “But my fear is that it will be detrimental to sales of regular milk. I don’t want to see people turn away from regular milk.”

As for where the a2 Milk sold in California will come from, U.S marketing director Smith said the company is able to work with farmers of all types and sizes — subject, of course, to certifying that their cows are A2.

“As a result,” he said, “The a2 Milk Company will be working with a variety of farmers of all kinds as we expand across America.”

© Food Safety News
  • AnnaFiona

    Absolutely disgusting in so many ways, I don’t even know where to begin?! Of course these money grubbers are trying to expand, it does not make any difference to them how illogical their entire premise of dairy consumption is. It is money, they just keep trying to find the right way to do the wrong thing. That is why our food system looks the way it does.

    • Peter Hoyt

      The entire premise of dairy consumption? Really? Instead of snarky comments how about a real plan for feeding people. I guess money grubbers to you equals someone that is trying to earn a living to feed their family? People have been buying, bartering, and harvesting milk from cow’s and other animals to feed and nourish their families and loved ones for tens if not hundreds of thousands of years, that is not for NO REASON. Go troll your local soviet.

    • gpem

      Why wouldn’t they try to expand, what do you think business is. Are you meant to find a better product and keep it to yourself? It’s not illogical at all, milk is produced by many animals and other animals will drink the milk of other animals, we just have the means to do so.

    • A.F.

      My family and children are lactose and casein intolerant to regular A1 milk. We struggle to find rich sources of calcium for nutriton. It’s not always about money. If this milk allows them to have the nutrition they need, I’m supportive of this venture.

      • Orion Antares

        The calcium content of dairy is over blown. It’s the calcium absorption that matters. Making sure your kids get lots of vitamin D (sun exposure, foods, or supplementation) then consume foods high in calcium with a high bio-availability. Many leafy greens and broccoli are good examples of this, though spinach is not because even though it has lots of calcium it’s not easily absorbed. Collard greens are near the best source. The only better source is gnawing small pieces of soft bone such as the end of a chicken bone or a fish bone.

  • Marge Mullen

    Well this is just great news, my only concern is the by-product of producing milk….the calves!!

  • Cheryl Ann Fillekes

    Sheep and goat milk are already A2 and have been all along — which is why so many people who avoid dairy because they’re “lactose intolerant” can consume sheep and goat milk products, despite the lactose content being similar to, or even higher than, cow milk.

    At eight to ten bucks a gallon, people might as well consume sheep or goat milk as A2 cow milk. Since sheep milk has far higher milk solids than cow milk, the consumer gets far more nutrition per dollar with sheep milk, though — as well as it being guaranteed A2 casein protein. Furthermore, sheep are primarily grass fed, which improves the flavor and quality of the milk for yogurt and cheese making. And, finally, the fat globules in sheep milk are far smaller, so it has a much smoother texture and does not need to be homogenized: it is a vastly more natural and healthful milk.

    • Jan Masleid

      Cheryl, do you know were American consumers can currently order A2 milk or cheese products with confidence (actually, from all animal milk varieties?) and be guaranteed that they are getting a verifiable product? If migraneurs (who possibly suffer serious health concerns and headaches from the potentially inflammatory A1 protein) had access to genuine A2 milk protein sources (for bovine cheese in particular) then they might be able to enjoy cheese products in traditional recipes(pizza) and dishes or even icecream. Its not always ‘a given’ that the cheese being sold is really what it claims to be to the inexperienced consumer.
      Thank you in advance.

  • Karyn Errington

    When the cows are given better living conditions and more humane treatment, come back and talk to me! In the meantime, i will continue with soy milk. The photo of the Holstiens standing in “gunk” is enough to convince me I don’t want to contribute to the status quo.

    • dman

      The Holsteins are standing on dirt.

    • gpem

      They are standing on turned over soil because if they ate before they got milked it would be unsanitary. Do you know anything at all about dairy?

      • dman

        Those aren’t milk cows. They are heifers that haven’t started milking yet.

        • Kristina Gilbert Hample

          I’m sure it’s a stock photo so give it time. Heifers are bred around 15 mos.

          • Gmk

            Does anyone here know that cows are kept in a lot before milking, then let out afterwards-they didn’t normally stand in muck all day unless there’s not enough land. The lot is mucked out weekly.

          • mbl

            I was a milker on a Washington State dairy farm in Monroe, WA, back in the early 1970s and–even then–the cows stood in their stanchions–ankle-deep in muck. We who milked for the agri-farms admired the small Dutch dairy farmers in the area who owned eighty or a hundred head, kept their farms clean, and valued each cow. These small family farmers were definitely for-profit operations, but my point is that if agri-cows stood in muck in the 1970s, they’re standing in muck in 2015. “Muck,” by the way, means “soft, wet cow feces.”

    • Super Vegan

      Won’t somebody please think of all those poor soy bean plants that are killed to make soy milk! You monsters

  • BB

    Remember, you were weaned from your mother’s milk many years ago and graduated to eating solid foods. Don’t let the dairy industry fool you into believing you NEED cow’s milk to be healthy. But if I was going to drink it, I guess I would want it from grass-fed organic old school breeds that produce a NORMAL amount of milk, non-homogenized, and not ultra-pasteurized. The dairy industry was created not out of the human’s need for cow’s milk, but for man’s selfish attempt to commoditize something for profit. You can also thank the dairy industry for their generous contribution to the veal industry where several week (or day) old male calves are malnourished, given antibiotics, fed milk-replacer, restrained in crates where they can’t move, then slaughtered all because they are of no use to the dairy industry.

    • Peter Hoyt

      Just to be clear, what you are basically saying is that when some unnamed farmer decided he may want take the excess milk produced by his cows (instead of wasting it) to market and sell it in order to use the (evil in your mind I’m sure) profit to purchase other commodities said farmer may need, that was a “selfish attempt to commoditize something for profit?” Because I’m pretty damn sure that’s how the dairy industry started. If you would like to make a coherent argument about the ethical problems within the corporate dairy industry feel free to do without the snarky “man’s selfish attempt” garbage. People have been buying, bartering, and harvesting milk from cow’s and other animals to feed and nourish their families and loved ones for tens if not hundreds of thousands of years, that is not for NO REASON. If in your cynical lefty heart you believe that you have an ethical or nutritional argument to make against dairy please do so in a reasonable manor without the anti-capitalist BS. Until then please feel free to unselfishly turn over all the proceeds of your days labor to your local soviet to redistribute appropriately, I’m sure that will work out great for you.

      • BB

        No, that’s not what I’m basically saying-but thanks for putting words in my mouth. I’m not talking about farmer Bob who has a couple Jersey cows and sells his leftover milk to people in his community. I’m talking about the large scale corporate dairy complex that intentionally exploits animals beyond their natural means just to make a profit. I thought that was pretty clear……. And by the way, I’m a conservative.

        • Kristina Gilbert Hample

          i would think that a “conservative” would be more in tune with what is actually going on in the dairy industry since most farmers identify with that political leaning once you get out of California.

    • Frank Dinis

      BB are you non profit in your personal live. I mean do you profit from your job? I think in anything in life you have to turn profit to be sustainable. correct? God forbid anyone turn a profit. Talk and posting is easy. Wonder why small farms are disappearing? Small farms can only support a few people. So the family member that wants to continue farming has to buy out siblings to keep the business. Some Children will see how much hard work and time it takes and decide that it is not for them. Sometimes the next Generation has no interest in farming. Farming is like any other business, you have to turn a profit, you have to be efficient to survive. Please don’t use the “years ago we where weaned from our mothers milk statement. If you read much on the internet you see the battles that women breast feeding face. Many of us are here because of cows milk! How many products or foods include milk! What I would like to see is all the people who post negative comments on farming to do something about it! Go out and Buy land and set the example, show everyone in Ag how to do it the right way. Buy the land,grow a crop,turn a profit so it is sustainable so that you are able to survive the ups and downs. We have lots of critics but after all that is what this country is built on the first Amendment. I would just ask to maybe walk in someone’s shoes before making some of the statements I read on the internet. I don’t mean to google it or look it up on wiki!!!! Like my father always said easier said than done!

  • sara

    it’s still milk for baby cows and not people!!!! her baby will be ripped for her for unnecessary human consumption!

    • Kristina Gilbert Hample

      Actually not. If you’ve ever been to a dairy farm, you would realize that the calves are weaned at the average age of 7 months. That is the traditional age of weaning that even the mother cow would use.

      • dman

        Where have you seen or read that? That is not the normal time till weaning for dairy. Beef yes..

  • calluna

    more dairy propaganda. humans need breast milk and then are weaned as other animals are.

    • Peter Hoyt

      I’m guessing that if other animals had the ability to harvest milk to feed their families that they would probably do so.

  • dman

    I want to see independent research on A2 before I think it is worthwhile. Virtually all research so far is paid for by the company that will profit from A2.

    Also a lot of the current top Holsteins AI bulls are A2.

    • gpem

      Not true, there’s almost 100 papers covering the difference between A1 and A2, and there’s only been one study paid for by the company.

      • dman

        I mis-spoke. I should have said virtually all research is either from Dr Woodford or paid for by the company.

        Also the European Food Safety Authority found that most of the research was faulty. See wiki for A2.

    • Sxxxx Wxxxx

      This is probably going to end up being a subjective and case by case basis thing beyond the inorganic “science” and organic states; which tend to lack the subtleties of genetics and substantive chemical differences of demographics and reactivity.

      I’ve heard my European friends complain about ‘Murrika!n food and digestive problems all the time, which throws a bit of a wrench in the conversation, according to this article, to more of what seems to be location by location, breed by breed. Myself, I’ve noticed the difference from being at different locations overseas to being “back home,” as it relates to milk consumption. I wasn’t doing any type of study, but was already onto this what was called type one and type two milk protein, before seeing “A2.” Time will tell.

  • susanrudnicki

    Does no one find that photo ironic?? A manure filled stockyard divided from a lush lawn by a electric fence, cows longingly gazing at the green just inches from their noses…. This is emblematic of our comoditizing of animals.

    • Also, the toxicity from E. coli on that farm, from the cows living in their own filth, is one of the biggest problems with our food system today. However, it is nice to see some real science being used to make the food system better for consumers through this milk product.

    • riverdivine

      Yes. To me, it reeks of manure, but not the cow kind. It makes me incredibly sad for these poor animals. Humankind has seemingly devolved into a soul-less lot; exploiting innocent animals, regardless of the suffering and anguish that they are causing; all for a few pennies of profit. The continuation of CAFOs is a horrific crime, on the grandest level possible. Allowing such abuses to happen to billions of animals on a daily basis, all for human greed- is beyond my comprehension. What makes it even more unspeakable is that taxpayers are unknowingly FUNDING these horrific abuses against animals, and Big Ag continues to get subsidies to continue their assaults, with the blessing of our fed gov’t. This USDA, headed by Monsanto man Tom Vilsack, has to be one of the most corrupt in our history..

      • Kristina Gilbert Hample

        Yet another example of fear- and hate-mongering by people who don’t understand anything regarding the food production industry.

        • Sxxxx Wxxxx

          I think you’d be surprised who understands what. Not meaning to speak for “riverdivine” but I’m as disgusted by the profit-over-people (or the profit-over-morals) motivated FACTORY FARMS and the AG-GAG laws as you should be. Put in place by the same special interest driven mentality that supports rBGH/rBST and pus filled milk, outlawing raw milk, and opposes GMO labeling, it’s part of the same thing that’s destroying this country from the inside out, like synthetic crap in food, grandfathering toxic chemicals with the Toxic Substances Control Act of 1976, as well as the Business as usual Justice System, Blue Wall and police crime, Corrupt Politics and Political Sides Taking, etc…

          While it’s hard to know what actually happening in the subject photo; there’s a big difference between a organic or family farm mentalities and factory farms. That you’d blindly stick up for them without qualification – is a little strange and contradictory, if not suspect…

          • dman

            You calling rBGH milk “pus filled” is also blindly making a statement without looking into the facts.

          • Sxxxx Wxxxx

            The information is available and out there, all you have to do is Google search. Thankfully the internet – and facts – are here to change all that. Looks like you’re going to have to learn a better debate technique than “sez you” (but don’t bother, that won’t help either).

            Besides easily found studies and *court rulings* on pus in milk, there are peer review studies from the Center for Food Safety, on the Federal Trade Commission’s website (also google-able) on the cancer causing nature of rBST/rBGH via IGF-1 proteins (below).

            “There have been a number of scientific studies documenting valid health concerns associated with rBST, particularly since the Food and Drug Administration’s (FDA) 1993 approval and subsequent 1999 review of the product. Many studies, including Monsanto’s own studies, show rBST raises levels of insulin-like growth factor 1 (IGF-1) in milk.5 IGF-1 is associated with several cancers6 including breast,7 colon,8 and prostate cancers.9 In the 1990s FDA approved rBST and subsequently in 1999 noted that there was no science showing that the IGF-1 could be absorbed into the bloodstream, and that the amounts of IGF-1 in milk were insignificant.10 However, recent studies show that IGF-1 in milk does survive digestion,11 and that the amount of IGF-1 in milk is enough to affect human health.12 Moreover, cancer is just one of the many health risks that have been raised; others include risks to reproductive health13 and the creation of antibiotic resistant bacteria.14”

          • dman

            Figures you would use a biased anti farming org like Center for Food Safety as a source.

            Figures you would lower yourself into attacking a poster instead of intelligently discussing the subject. You seem to like using the FOX news strategy. That doesn’t help your case when you do that.

            Try reading this.

            Firstly, the amount of IGF-1 consumed daily from milk products is minute compared to natural endogenous production in Human body. Secondly, IGF-1 cannot be absorbed through stomach or intestine (won’t be able to escape proteolysis during intestinal passage) and even if small amounts were absorbed by the intestine and passed to circulation, it will contribute less than 0.06% of total daily IGF-1 production. IGF-1 is not denatured by pasteurization, so consumption of milk from rBST treated dairy cows will increase the daily oral intake of IGF-1, but serum levels will not be affected due to the denaturing effect within the stomach and intestine.

            Or this from an unbiased source. Cancer.org.

            One study estimated that the additional amount of IGF-1 that might be absorbed by humans drinking milk from rBGH treatment, assuming no degradation and complete absorption, represents 0.09% of the normal daily production of IGF-1 in adults.

            An organic pasture based cow has more BGH and IGF-1 right after she calves than she will have later in lactation. All cows do this.

          • Sxxxx Wxxxx

            Feel free to go back and reread both posts and recenter yourself – and “figure” where you fit in to this debasing, reactive posting technique. Certainly didn’t stop you from doubling down on “figuring” by cut and pasting “stuff” in defense of the indefensible, and the wrong side of history. But, I would have guessed YOU were the Faux News cheerleader using facts the way you do. Go figure.

            The Center for Food Safety is only as anti-farming as the fharming practices and fharming industry deserves. Abusing animals, supporting Profits over People policies, and creating Externalities deserves to be called out and eradicated, in any field. That is our future, not the caveman-like business as usual and non-sustainable. I can only guess where you stand on other anti-fharming issues like Ag Gag, arsenic-enriched chicken feed, ractopamine-treated livestock, biosludge, GMO’s, persistent and bio-accumulative synthetic pesticides and fertilizers, feedlots, gestation crates, etc, etc, etc… Where you might like to use science like a tool to sell snake oil and Flat Earth technologies, I’d hope CFS would, as we all should be — vehemently opposed. If it wasn’t in your financial, best special interest (which I take it you are), I’m sure you’d say the same thing. But money and programming has a funny way of getting people to cognitive dissonance, and to sell out.

    • gpem

      Mate it’s just turned over soil so that cows don’t crap everywhere while they’re getting milked. What’s the matter with people

    • dman

      It’s dirt.

      • oldcowvet

        It is a dirt or dry lot. They are not wallowing muck. And as you correctly observe, no milk cows. But reality gets in the way of silly commenters.

    • Kristina Gilbert Hample

      No one does because they realize that the whole point of dairy cows is to produce milk. The same thing applies to any “commodity” food whether plant or animal. If you have a problem with this, then don’t consume it.

      • Sxxxx Wxxxx

        The problem here being the lowest common denominator or “the consumer masses” driving down the demand for quality foods instead of maintaining something sustainable. The untenable and self-deprecating concept of “if you don’t like it, don’t buy it” fails to do little more than perpetuate the problem when the lowest levels of average, uneducated, and inopportune (poor) consumer drive the market away from ideal and towards being backed into corner. Perpetuating the problem.

  • Keith Pritchard

    Excessive over regulation always harms the small producers and makes quality and flavor a thing of rarity. Ohio Department of Agriculture regulators are some of the worst. They see regulating wineries as producers of a hazardous food product as just fine. Wine has had no issues with food safety and kills human pathogens. For information on the unnecessary, superfluous, duplicate (of licensing and sanitation in liquor codes), and discriminatory (in favor of out of state wineries and in state ones producing grape juice) regulation of Ohio wineries by the Ohio Department of Agriculture please see: http://www.FreeTheWineries.com or http://www.facebook.com/FreeTheWineries

  • AuntyMM

    drinking a lot of watery milk that is trucked long distances uses way more fossil fuel than does eating cheese that doesn’t contain all that heavy water. you too can cut down on some fossil fuel use by avoiding buying food items with lots of water in them. buy something with high caloric density and drink tap water to save energy.

  • brenda black

    I will be looking forward to seeing this product. Our milk started tasting “not so good” to me a few decades ago. I will definitely give this a try. Thank you for finding this difference in the dairy product. It could help a lot of people. If it cost an extra bit of money, I don’t think it will hurt any one.

  • HAH, ironic that society & politicians are so ignorant and dumb. California is running out of water (Fast) and yet the Meat & Dairy industry continues farming in California. 1KG of beef production = 55,000 litres of water usage. Then Multiply that by a 274kg cow (on average) and multiply that by the 5,150,000 cows in California = aproximately 77 billion litres of water usage per year #Unsustainable#GoVEgan

  • Christie

    Is there a possibility that this A2 milk could be used then in place of baby formula since they claim it to be the same as mothers breast milk?

  • Jithu

    A2 milk produced by humped India cow is good for health , while A1 milk produced by the humpless western cow is toxic for health.

    http://ajitvadakayil.blogspot.in/2013/07/nutritious-a1-milk-of-vedic-cows-with.html

  • Jith

    VCJ disease…. is gonna burst in 6 years
    Keep eating COWs and drinking its toxic A1 milk nd rot in hell even before u die