How to Select Quality Farm Fresh Raw Milk

Is it possible that the farm fresh dairy you are buying is not healthy?  There is a difference, milk comes either from A1 or A2 cows.  A1and A2 milk refers to the different type of casein (protein) in milk from different breeds of cows.  What type of cow your fresh milk comes from is critical to your health.

Holstein cows - Black & White cows that are typically associated with dairy and milk, who don't produce much cream in their milk.  These are the A1 Beta Casein type and reports have linked this type to heart disease and other diseases.

Jersey, Guernsey, Asian or African cows - are the more traditional breed of cows that produces thicker milk with more cream and have the A2 Beta Casein present in their milk.

In Non-Homogenized/Non-Pasteurized Farm Fresh Milk, the fat rises to the top and forms the cream line.  People judge the quality of their milk by the size of the cream line.  The bigger the cream line, the better quality of milk.

It is important to know that nearly ALL the dairy from the store is from the WRONG kind of cow, the milk is then Pasteurized (heated) and Homogenized (the process where they break down the fat in the milk into tiny pieces so that the fat distributes evenly in the milk), it is also full of antibiotics, steroids, pesticides, etc.

Keith Woodford, author of "Devil in the Milk: Illness, Health and the Politics of A1 and A2 Milk" presents research showing a direct correlation between a population's exposure to A1 cow's milk and incidence of auto-immune disease, heart disease, type 1 diabetes, autism, and schizophrenia.

Source: www.thehealthyhomeeconomist.com/2010/09/video-a1a2-factor-in-raw-milk/