feature article written for client freedom foods.
The Devil in the Milk
A2 Milk
By Suzy Barry.
Appeared in Conscious Living Magazine.
There are two main forms of the important cows' milk protein beta casein found in the cows' milk that you drink. These two forms are known as A1 and A2 beta casein. The A2 form of beta casein has been identified by scientific research to be the original form of beta casein that would have been produced by cows thousands of years ago. Every litre of milk contains about two teaspoons of beta-casein, usually a mix between A1 and A2. A2 is the original type, found in herds of cattle thousands of years ago, but over time a natural mutation occurred in some European cattle, and A1 beta-casein developed, says Keith Woodford, professor of farm management and agribusiness at Lincoln University in New Zealand, and the author of a book on the subject, Devil in the Milk.
According to Woodford, the genetic difference between the two beta-caseins is tiny, but the difference in outcome is enormous. "The beta-casein has 209 amino acids (the building blocks of proteins) and the difference between A1 and A2 is just one of these," he says. A1 milk casein has been linked to allergies, type 1 diabetes, heart conditions and more recently some psychological conditions, such as Aspergers Syndrome, Autism and Schizophrenia. For more info on these issues or to see details of the Devil in the Milk by Keith Woodford visit www.unireps.com.au .
A2 Yoghurt Recipe Sterilize all bowls, utensils or yogurt maker (internal container) before starting. You can sterilize them in the dishwasher or boil them for 5-10 minutes. What do you need:
* 2 litres of A2 Full Fat Milk
* 1 teaspoon dairy-free acidophilus
* thermometer
Method: 1. Bring milk to just under boiling point, and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42C.
2. Prepare starter by combining acidophilus powder with 3 tablespoons A2 Milk (at room temperature).
3. Pour the starter mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk.
4. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens.
5. Drain any excess liquid and store in the fridge for 4 to 5 days.
To make your yoghurt a thicker consistency
1. Remove the skin on the surface of the yoghurt you've just made.
2. Pour the yoghurt into a muslin bag.
3. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained. Serve with fresh berries or passionfruit; stir a little maple syrup through for an added treat.
©Suzy Barry