Jersey Cow Raw A2 Milk – Is It Better Than Regular Milk?

| Kelsey | , | Leave a Comment

We have all seen them: the commercials featuring happy people, dipping their favorite cookies into a tall glass of milk, and having a great time doing it. They smile. They laugh. They dip. They drink. Their enjoyment is infectious. It is enough to make you want to go in search of milk and cookies for yourself. For some people, drinking a glass of milk – with or without a cookie in hand – is not a pleasurable experience.

Individuals who are lactose intolerant or have other milk sensitivities have searched for solutions that would allow them to enjoy the same milky encounters as others. Lactose-free milk is not always a viable alternative. Now, there is another answer, one that is better than regular milk: jersey cow raw A2 milk.

Jersey Milk cow

Milk from Jersey Cow as Part of a Healthy Diet

People who experience digestive discomfort when consuming milk may be tempted to forgo including it in their diet.

While adult humans technically do not need dairy products to survive, there are several reasons why raw cow’s milk should be included as part of a healthy diet. Dairy is included as part of the Dietary Guidelines for Americans from the U.S. Department of Agriculture. 

Raw Jersey cow milk is packed with nutrients

Few whole foods share the nutritional profile of milk. One cup of whole cow’s milk contains 146 calories, 8 grams of protein, and 8 grams of fat.  It also hosts seven vitamins and minerals the human body needs to flourish, including those labeled as nutrients of public concern

Calcium28 percent of the recommended daily allowance
Vitamin D24 percent of the recommended daily allowance
Riboflavin (B2)26 percent of the recommended daily allowance
Vitamin B1218 percent of the recommended daily allowance
Potassium10 percent of the recommended daily allowance
Phosphorus22 percent of the recommended daily allowance
Selenium13 percent of the recommended daily allowance
Vitamins and Minerals for Jersey Raw Milk


Jersey cow raw milk is a great source of protein

Consuming adequate protein from quality sources is important for maintaining many vital functions in our bodies. Growth and development, cellular repair, and immune system regulation are among the functions dependent on protein. Nutritional guidelines suggest a daily intake of 0.36 grams of protein per pound of body weight. 

Raw milk is beneficial to bone health.

The powerful combination of nutrients and levels of Vitamin C and D make milk beneficial to maintaining bone health. Your bones and teeth contain 99 percent of your body’s calcium stores. Raw milk and dairy consumption is linked to a lower risk for osteoporosis and bone fractures, especially in older adults. 

Is it Lactose Intolerance or an A1 Beta-Casein Allergy?

It is understandable why some people assume they are lactose intolerant if they feel icky after drinking milk or eating other dairy products. If lactose is not the reason for the disagreeable relationship with milk, switching to a lactose-free version may not remedy the situation. 

Some studies support the finding that it is the milk protein A1 beta-casein and not sugar lactose that is causing most of the gastrointestinal (GI) issues associated with dairy consumption. This includes abdominal pain and bloating, diarrhea, and gas. 

If this is the case, then drinking milk from cows that naturally produce only A2 beta-casein is an option for reducing the painful digestive issues some people experience when consuming regular milk. Advances in Nutrition published a research review that suggests it takes less time to digest A2 milk than varieties containing both A1 and A2 beta-caseins. The study concludes that speeding up the digestion process may help reduce gastrointestinal inflammation and other GI issues. 

Scientists suggest that at one time, all cows only produced A2 milk and that the A1 beta-casein protein is a genetic mutation. Today, there are certain breeds that produce only A2 milk, with others giving the A1/A2 combination. 

Regular Milk vs. A2 Milk vs. Lactose-Free Milk

If you are among the 65 percent of the human population unable to properly digest lactose after infancy, you likely have explored other options. Currently on the market is a variety of alternatives to traditional milk, including versions made from almonds, rice, coconuts, and even hemp. These options are usually pricey, and some people do not find them particularly palatable. 

Most consumers are more familiar with products labeled lactose-free. It is important to understand the differences between regular milk, A2 milk, and lactose-free milk. 

Here is a quick breakdown of the differences between the three:

  • Regular milk is what is most commonly found on store shelves, and contains both A1 and A2 beta-casein proteins. It comes in full-fat and reduced-fat varieties. It comes from Holstein, Friesian, Ayrshire, and British Shorthorn cows, which naturally produce both A1 and A2 beta-caseins in their milk. 
  • A2 milk has always been around. However, the brand of A2 milk was first introduced to the market in 2000 by a New Zeland company and is similar in appearance and flavor to regular milk. Unlike regular milk, it is lacking in A1 beta-casein proteins. A2 milk comes from cows that are bred to specifically produce only A2 beta-caseins, such as Jersey, Guernsey, and Normande cows. 
  • Lactose-free milk contains both A1 and A1 beta-casein proteins. Lactase is added to this variety of milk in an attempt to help with the pre-digestion of lactose, making it more tolerable. Some people with lactose intolerance or other milk allergies still suffer from the unpleasant side effects of drinking lactose-free milk. 

When it comes to a comparison of regular vs. A2 vs. lactose-free milk, individuals with digestive issues may want to consider trying A2. There is evidence to support a lessening of the common symptoms associated with milk intolerance in individuals who drank Raw A2 milk compared with the other two options.

Many people who are sensitive to regular milk are unable to enjoy other milk products like ice cream. Making the switch to A2 milk opens the door to a whole new world of dairy products that are easily digestible and taste great. A2 milk also is used to make ice creams, cottage cheese, artisan block cheese, and yogurt. 

Future of A2 Milk From Jersey Cows

A2 milk from Jersey cows is fairly common in Australia and New Zealand, with most dairy farmers raising only cattle known to exclusively produce the A2 beta-casein protein. About 65 percent of all A2 milk in these countries is produced by Jersey cows. Consumers there have supported this genetically-specific market for nearly 20 years. Other European countries also have embraced A2 milk from Jersey cows, making it widely available to consumers. 

North America is a little behind the times in the A2 milk market, but slowly is beginning to realize its many benefits. More than 6,000 retailers in the U.S. including Walmart, Wegmans, Whole Foods, Sprouts, Target, Publix, and Safeway now offer the A2-genetic milk and more dairy farmers are making the switch to Jersey cows to help produce it. A2 milk from Jersey cows has many benefits.

  • Low-fat versions taste identical to whole milk due to the higher solids content, yet are still lower in fat than traditional milk
  • It contains more Vitamin A and Vitamin B1 per liter than Holstein milk
  • It contains 18 percent more protein, 20 percent more calcium, and 25 percent more butterfat than Holstein milk

A recent report from Fior Markets predicts the global A2 milk market is anticipated to grow to 21.39 billion by 2026 as more individuals suffering from milk sensitivities begin to explore A2 as an option. While A2 milk still may be seen as a niche market in the U.S. for now, as awareness about its benefits continues to grow, some dairy farmers are predicting it will be the milk of the future. 

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Kelsey
Hi there! I’m Kelsey! I am a wife, a mother and homesteader. I’m also a Certified Natural Health Practitioner so health is very important to me. I love to help people with their health journey. A HUGE part of that process is through high quality milk. I am a massive proponent of rich, high quality milk from Jersey Cows.

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