High Quality A2 Protein!
It’s not just that it tastes better. (And it really does — the rich, silky texture is unparalleled, and the mild, sweet flavor is more delicious than cow’s milk.)
Water Buffalo milk is healthier, too, since it has less cholesterol, more protein, and higher calcium than cow’s milk. It contains the A2 protein instead of the A1 protein found in cow’s milk, which has been linked to numerous potential health and gastrointestinal problems.
100% Grass Fed - 100% Natural - Free Range - Gluten Free - High Quality A2 Protein - High Calcium - Low Cholesterol
‘It was about five years ago that the headaches started, and it took months to find their source. Nothing had changed in my world – my job had not been particularly stressful. My children, though young and therefore viral vectors under the best of circumstance, showed no sign of similar symptoms. And the headaches waxed and waned from day to day, but never, ever completely left.
The problem, it turned out, was pizza. And yogurt. And cream cheese on bagels. The problem, in sum, was that my entire life I loved milk, but all of the sudden it no longer loved me. And no matter how many lactase pills I took, the headaches never got better.
There are two major proteins in milk: casein and whey. Caseins are 80% of the protein in cow’s milk and when milk coagulates, it’s the caseins that are clotting. The clotting is by design – caseins are supposed to be easy to drink yet clot in the stomach, ensuring that it does not pass right through a new baby’s gut. Being allergic to casein seems, in that sense, like a bad evolutionary strategy. But not all caseins are alike.
The problem for me – and for many others who are have a sensitivity to milk – turns out to be a simple mutation in the casein produced by cows. Sometime in the last ten thousand years of bovine domestication, European cows were selected that produce a type of casein – scientists call it A1 casein – that has a one amino acid difference in its protein make-up from the A2 caseins normally found in goats, and sheep, and buffalo, and humans. The body breaks down these A1 proteins differently than A2 proteins, and A1 metabolites seem to be uniquely problematic.
Right around when I turned 40, I began to notice my body rebel against these foreign metabolites. Truthfully, it know it began earlier – who wants to admit that they have grown too old for pizza? Who wants to give up nachos or enchiladas topped with sour cream?
But who wants to spend the rest of their life with a headache?
The solution turns out to be fairly simple. I can have milk and cheese and yogurt – just not from a cow. Sheep and goat – and now water buffalo – are my new friends. I am an A2 man now.
A change of one amino acid was all it took to produce a happier and healthier me.”
Seth Miller, PhD
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