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Farmville Direct

K-7068, Devinder Vihar, Sector 56, Gurugram, Haryana 122011
Tel: 08800737001

Milk contains two proteins, casein and whey. There are different types of casein and one of which is Beta-casein. A1 and A2 are the variants of it. Cows produced milk containing only A2 form of beta-casein. But these days, most of the milk available from the grocery store contains mostly A1 proteins. The only difference between the milk protein in A1 and A2 milk is only one amino acid – which influences on how our bodies digest the milk.
Other than it's natural golden color, A2 milk has several health benefits:
BCM-7 : found in A1 milk can cause:

Neurological impairment : As per study, participants took longer to process information and made more errors on a test after drinking regular milk compared to A2 milk.

Type1 diabetes: It is an auto immune disease. According to studies, children who consume cow's milk protein (A1 milk) at an earlier age than others have a higher risk of developing type 1 diabetes.

Inflammation: In a research, after drinking regular milk, participants had higher levels of inflammatory markers.

Cancer: Excess intake of  calcium might result  with increased risk of ovarian cancer in women, high calcium intake from any source can influence the risk of prostate cancer in men.

Heart disease: As per study, Consuming A1 protein is associated with a higher risk for heart disease as they have increased cholesterol  levels.
Thus, A2 milk is a natural and safe for drinking.

Milk fat content: On an average, it contains 4.8% which is higher than that of the normal milk i.e. 3.6%. As it is naturally occurring and support our cell structures, it is considered as a healthy fat.
Low heat pasteurization : This process helps in preserving the essential nutrients and  bacteria in the milk.
Easy digestion: It is comparable to goat's milk, mother's milk as it is easily digested. It can also be easily digested by those who are intolerant to lactose.
With amazing nutritional health benefits, A2 milk is exactly the way milk should look, taste and be relished – as nature originally considered.

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