What Is Raw Milk (and what is A2?)

written by

posted on

July 16, 2020

What is all this hype about Raw Milk? And what exactly makes it so special?

In short term, raw milk is milk in it's natural, unadulterated state- in this case from the cow. It has not been homogenized or pasteurized.

Naturally, the cream, or fat, in milk separates and rises above the "skim", or protein. Homogenization is a mechanical mixing process that reduces the size of fat globules, so that they do not separate from the protein and thus give the milk a more uniform look. It has not been proven that this poses any adverse health effects, but now you can't skim the cream off the top like I do for my coffee ;)

Raw milk also contains good bacteria and enzymes. The process of pasteurization - heating a liquid to kill bacteria and extend the shelf-life - also kills many of these good bacteria and other properties in milk. Once sour, pasteurized milk is spoiled and is NOT safe to consume, because bad bacteria now have free reign.

Raw milk doesn't spoil, it just sours. The enzymes in milk live off of sugar, or "lactose", and produce lactic acid in it's stead. Lactic acid is what causes milk to thicken and smell sour. But don't throw it out; you can find 101 Uses For Sour Raw Milk here! Sarah does an amazing job of explaining it too.

There are definitely times when pasteurization is a necessary process, but the human race has THRIVED for thousands of years off this smooth white substance, so why pasteurize all milk now?

The difference between A1 and A2...

This conversation entails a LOT of complicated genetics and some medical terms that I can't pronounce, which I found in a really cool case study here: "Effects of milk containing only A2 beta casein versus milk containing both A1 and A2 beta casein proteins"

Here it is simply. We are going to divide all cows into two groups: those having an A1 beta-casein, and those with only an A2 beta-casein (because they have two beta-casein genes; one from mom, and one from dad.) Those with the A1 beta-casein have a genetic mutation that allows BCM-7 in the milk to be digested. BCM-7 has been associated with increased gastrointestinal inflammation and worsening of PD3 symptoms, among other things. BUT, the A2 beta-casein gene does not allow BCM-7 to be digested!

All cows only had this A2 gene at one point before the mutation, but we have continually bred cows with the A1 beta-casein and now most dairy cows in the US have only the A1 beta-casein gene. Most Jersey cows have the A2 gene, and we send off samples to test every one of our new cows to check for the presence of the A1 gene- because we don't want it! All we have to do to get A2 cows is to breed A2 cows. So if America got on the same page we could eventually make A2 milk the norm!

A2 Grass-fed Raw Milk from David's Pasture

Along with meats, we also have a micro-dairy, milking just a few cows, all grain-free with A2 genes for the best milk possible. The other reason we prefer Jersey cows is the higher fat content compared to Holsteins (and Jerseys are just so pretty!)

If you are a Missouri resident, or use one of our Pickup Locations, you can order Raw Milk here!

Next time you come out for a visit, pet Sadie, Pearl, Baily, and Betsy, and thank them for producing one of the best drinks on earth.

The Mud Spa: Why Pigs Love to Wallow

Ever seen pigs having a blast in the mud? It might seem messy or excessive, but there's more to it than meets the eye. Pigs are onto something with their love for wallowing—it's not only natural, but super important for their health and happiness. Let me explain why in simple terms.

The Farm Boy Who Didn't Eat Eggs (or Drink Milk!)

Once upon a time there was a farm boy who didn't eat eggs or drink milk. Everyone gave him a hard time, which is understandable considering the irony of not being able to enjoy the food you produce yourself. Yes, that boy was me.

Why I Choose Grass-Fed & Finished Beef (by Tracey Long, MPH, RDN)

Hey guys, Remi here! This is a post from Tracey Long's blog that she gave me permission to share here. She works in integrative and functional nutrition at Big Picture Health. Tracey has seen many people's lives changed through their bettered understanding of food, including her own. Enjoy this article, and feel free to reach out to her if you are looking for guidance in your healing journey. Pictured on left: Cows raised on pasture by the Bauman Family near Garnett, KS.Pictured on right: Cows started on grass, but finished on grain/soy at a feedlot. 1. I believe in supporting local food, small family farmers and the economy. The average miles our food travels to reach our dinner plates is about 1,500 miles1. When we eat local we conserve fuel, keep our food dollars local and can have a personal connection to the farmer and how our food is raised. I subscribe to the mantra, know your farmer, know your food. Know your farmer, know your food 2. Cows are biologically meant to eat grass and pasture, not grains like corn or legumes like soy. When you feed an animal the food that it is biologically set up for it will be healthier. Cows are four-legged ungulates best adapted to graze on forage. The digestive system of cows, the four stomachs they have that we learned about in basic biology, are meant to ferment forage. Grains like corn and legumes like soy are used as high energy-dense food alternative for cows to put weight on them quickly for faster processing. This diet that is not congruent with the cow’s biology does work to speed up the process from start to finish, but can actually compromise the animal’s health. A review article by Calloway et al2 found that cows fed a diet high in grain had higher levels of the food-borne pathogen E. coli. When the diet was changed back to forage the E. coli levels were lowered within five days. A research study by Khafipour et al3 found that cows fed a diet based on grain became acidotic, and had high levels of lipopolysaccharides (LPS) that triggered inflammation and health problems in the cattle such as liver disease. These are two scientific examples of how grain can be unhealthy for cows. 3. Grazing cattle from start to finish is better for the environment and planet. You may be interested in reading the book by Judith Schwartz, “Cows Save the Planet.”4 Judith discusses how raising cows on pasture returns moisture and nutrients to the soil and, therefore; our food. Cattle feedlots are also a significant source of environmental pollutants such as antibiotics that affect downstream aquatic life and hormones that end up in the drinking water supply as additional examples.5,6 Feedlots use antibiotics and hormones to encourage rapid and increased growth and require antibiotics to suppress illness due to the confined living space and large buildup of fecal matter. Pastured cows arguably have less negative impact and even reported positive impacts on the environment. 4. I believe in respecting and honoring the animals I eat. As humans we have the capacity to treat animals poorly for our benefit (food) or treat them in a thankful manner for the nourishment they provide us. Joel Salatin, a well-known sustainable farmer in Swope, Virginia, said in a magazine interview, “Our first responsibility is to try to figure out what kind of a habitat allows them (cows) to fully express their physiological distinctiveness. The cow doesn’t eat corn; she doesn’t eat dead cows; she doesn’t eat cow manure, which is what is currently being fed to cows in the industrial food system. We feed cows grass, and that honors and respects the cow-ness of the cow.7” Joel Salatin 5. Pasture raised and finished beef has a healthier fatty acid profile than conventional beef. The standard American diet is high in omega 6 fatty acids relative to omega 3 fatty acids. The problem is that omega 6 fatty acids, when out of balance with omega 3’s are highly inflammatory to the human body. Inflammation is now known to be the root of many chronic diseases. The good news is that the fatty acid composition of grass fed and finished beef is higher in the beneficial and anti-inflammatory omega 3 fatty acids than grain-fed beef. A study by MacAfee et al found that people who ate grass-fed meat had higher levels of the anti-inflammatory omega 3’s when their blood was tested for this healthy fat.8 David (founder) and Reeves Kesten at the Brookside Farmers Market, 2017 Meet David and his [second] son Reeves, of David’s Pasture, from Concordia, MO. I am grateful for the opportunity to purchase quality meat, pork, poultry and eggs from a farming family like Dave’s. Dave’s cattle are raised on pasture and get to express their, “cow-ness,” as Joel Salatin would say. Dave shared with me that he even feeds his cattle organic apple cider vinegar to improve their gut health and does not use hormones or antibiotics. His cattle fertilize the land they forage on and he rotates their grazing to promote healthy soil. Yes, I pay more for the products I buy from Dave than I would pay at the local grocery store, but for the reasons I listed above I know the price is worth it!Original post by Tracey Long, MPH, RDN at Big Picture Health. Specializing in integrative and functional nutrition. Re-posted here by Remington Kesten, David's Pasture. Grass-fed & finished Beef delivered to your door.