Raw milk?

littlev

I could be wrong, but I think I've seen posts on here and elsewhere about babies with MSPI tolerating raw milk?  Is this the case for some people?  It doesn't seem like it makes sense, but perhaps pasteurization changes the way the proteins are digested?  If this is true, would vat pasteurized milk be tolerated better as well?  Let me know if you have some answers!

MrsNash37212

I've only recently started looking into this myself, but from my understanding, raw milk farmers are more likely to use traditional dairy cows, like jersey and guernsey, instead of modern holstein cows. Holstein cows produce milk with a protein called A1 and *most* jersey and guernsey cows produce milk with A2 protein. A2 protein is generally better tolerated by those with dairy sensitivies.

Apparently a new working theory on the cause of the huge increase in dairy sensivities is the modern holstein dairy cow and the fact that its protein is different from what the human race traditionally drank. If you hope to benefit from raw milk in cases like ours (MSPI), you have to make sure that the farmer has genetically tested his cows to ensure that they only carry the A2 protein. I'm having a lot of trouble finding anyone who has done that in my area, so I'm trying a local goat milk producer this weekend. Goat milk only has A2 protein.

I hope this is helpful. I found a lot of information just by googling A2 milk protein. Good luck.

littlev

Thank you for your help.  I've been in contact with a local farmer about their raw milk, so I'll see if they have done genetic testing.  I know they advertise that they raise jersey cattle.