Living Beyond Organic Mom

If You Care About What's In Your Food!

What’s “white poison”?

de: Struktur von Lactose en: Structure of Lactose

de: Struktur von Lactose en: Structure of Lactose (Photo credit: Wikipedia)

Have you ever heard milk be referred to as “white poison.”? It is a term known in natural circles when referring to cows milk. You may, hold this opinion your self, regarding it as well. I think we are all well versed with the term “lactose intolerant”. Lacstose is a carbohydrate in the form of a disaccharide. To you and me that means, it has two molecules of sugar that are linked together. It’s no surprise to many people across the nation and else where find it very difficult to digest, because,  of it’s dual sugar molecule. It must be broken down before being absorbed into the small intestine. Unlike a monosaccharide  it is a single sugar molecule that can be directly absorbed into the lining of the small intestine with out having to be broken down first. Other examples of disaccharide carbohydrate’s are, white and brown refined sugars, cookies, cupcakes, brownies, pies, boxed cereals, breads, bagels, dinner rolls, muffins, and cinnamon rolls.  Examples of monosaccharides are most fruits, vegetable, natural cheese, cultured dairy, nuts, and raw honey.

There are also “people groups” such as those with Jewish decent, African-American’s and people who’ve decended from the Middle East and India find it more difficult to break down the lactose or disaccharides. YET, in those areas, (countries and continents) their diets were based around dairy. So why such allergies here and not there? I’ll get back to that question in a moment. Also, here in the U.S, hormone-ridden, pesticide residue laced commercial milk attributes to sixty percent of ear infections in kids under six years of age. And Lactose intolerance is the most common food allergy in the U.S today.

If you havn’t heard before I’m going to tell you what the conventionally raised cows are being fed.  It includes GMO soy and corn  which can also include animal products, antibiotics, and other unnatural substances such as chewing gum, candy with the wrappers still on, chicken manure, and other cow’s blood. Obviously their health is put in jeopardy and they are unhealthy. They are also given a wide array of antibiotics, hormones and vaccines. All of the things that are given to the cow remain IN the cow from the meat to the milk that comes from it.

So getting back to the question I asked earlier in this post. It is believed that a small genetic mutation occurred up to two thousand years ago, that is found in modern dairy cows populating North America, Europe, and Australia. This very mutation may play a huge role in dairy intolerance. Milk proteins come in two types, whey and casein. Casein comprises about 80% of the total protein in milk, and of that protein there are A1 and A2 beta-casein. Cows pass down either A1, A2 or both to their offspring just like we pass down eye color to our children. Years ago the majority of cattle were A2, then the genetically mutated A1 strain appeared. The original A2 milk is generally produced in Africa, Asia and France, and also in goats milk. Upwards of 90% of cattle in the US are A1 cattle, but Beyond Organic’s dairy herd is 100% A2 beta-casein cattle.

So what does this mean? It means that the dairy products from Beyond Organic are “Highly Tolerable” so say’s many people with “lactose intolerance”. What makes their products even more desirable is although their products are pasteurized, they are Truly Raw keeping the most vital probiotic cultures (more than thirty) that create a wide array of beneficial compounds, including organic acids and enzymes. How do they pasteurize and not kill all of the beneficial probiotics? So glad you asked. In addition to their Olde World production methods, it is never heated above the cows body temperature of about 101 degrees Fahrenheit. You can find other products labeled “raw”, except,those cheese makers are legally allowed to heat the milk to just a single degree under pasteurization temperature, a process that kills the important probiotics and enzymes. So if you’re wanting to find the best organic products under the sun. Click here OR here.

Credits for sources used in this post include:

Live Beyond Organic Book By: Jordan Rubin

http://www.sustainabletable.org/issues/feed/

http://www.alternet.org/story/12002>

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Milk Casein

A1 beta Casein 

Beyond Organic has USA’s largest A2 beta-casein cattle herd. Why is this so important?

It is believed by many in the scientific community that the majority of our milk might be contributing to some of the diseases so prevalent today, specifically cardiovascular disease.

Milk proteins come in two types, whey and casein. Casein comprises about 80% of the total protein in milk, and of that protein there are A1 and A2 beta-casein. Cows pass down either A1, A2 or both to their offspring just like we pass down eye color to our children. A thousand years ago the majority of cattle were A2, then the genetically mutated A1 strain appeared. The original A2 milk is generally produced in Africa, Asia and France, and also in goats milk. Upwards of 90% of cattle in the US are A1 cattle, but Beyond Organic’s dairy herd is 100% A2 beta-casein cattle. Beyond Organic’s Amasai, Raw cheeses and all other products made with diary will come from A2 cattle. Why is that important?

Emerging evidence is showing an association between a particular protein ( A1 beta-casein ) found in cows milk and an increased risk of developing heart disease and insulin-dependant diabetes. It may also aggravate neurological conditions such as autism and schizophrenia.

According to research, A1 milk is more likely to be a factor in heart disease and Type 1 diabetes. Spearheading the research was New Zealand scientist Dr. Corran (Corrie) McLachlan, who said that the protein casein found in the milk is the culprit.

McLachlan had spent five years researching A1 beta-casein protein to theorize that it is linked not only to heart disease, but also to Type 1 diabetes, autism, and schizophrenia. According to McLachlan, “There are three types of casein in cow’s milk, called alpha, beta, and kappa. Each type comes in certain variants, depending on the genetics of the cow that produced it. For example, more than 70% of Guernsey cows produce the A2 variety of beta casein in their milk, where 70% of Red Danish Dairy cattle produce the A1 variety of beta casein.” The researcher also pointed out that one cow could produce both A1 and A2 because it could receive different genes from the mother and father. Black and white Friesian cows, very common in dairy herds in many countries, have this combination of the two genes.

If you are interested more in this science, there’s a great book called “The Devil in the Milk” by Dr. Thomas Cowan.

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