Before we talk about Desi A2 Cow Milk we must have a overview of Its spiritual and nutritional values have been known to our ancestors. According to Our ancient Ayurvedic texts Indian cow A2 milk are sweet in taste, cooling in nature, highly nutritive, tonic for our vital organs, easily digestible, and whose consumption promotes immunity and longevity.
Nowadays due to commercialization and adaptation to western methods, the modern Indians and our governments have resorted to artificial insemination and cross-breeding with exotic (foreign) breeds. As a result the people health are prone to the illness as they are dependent on commercial milk which is on high demand today.
A1 beta-casein found in the milk are considered as ‘the devil in the milk’. Upon realizing the importance of promoting the A2 milk globally, Dr Corran McLachlan and Howard Patterson, founded the A2 Milk Company in New Zealand in the year 2000, through which the A2 variant of milk was trademarked and sold.
In one of Dr Corran McLachlan books titled ‘‘Devil in the Milk: Illness, Health, and the Politics of A1 and A2 Milk”, author Keith Woodford has explained the risks involved in drinking the A1 milk of the American, Australian, New Zealand and European cows (excluding the French cows). The book presents research showing that the people health are prone to autoimmune disease, heart disease, type 1 diabetes, autism, and schizophrenia upon consuming A1 Cow Milk.
On our Indian front, Karnal-based National Bureau of Animal Genetic Resources (NBAGR) conducted a reaseach and found 5 main species of the humped cows viz, Sahiwal, Red Sindhi, Tharparkar, Gir and Rathi. These breeds were seen to contain A2 casa-beta proteins of 100 %, as against the 94% content of the other Indian breeds. The exotic Jerseys and the Holstein Friesian showed only 60% content of the A2 casa-beta proteins.
To conclude, the A2 milk produced by the humped Indian cow – the ‘Desi’ cow – is nature’s perfect food, with a multitude of useful nutrients including carbohydrates, proteins and micronutrients of high quality that helps improve the immune resistance.
On various research and analysis some scientists and researcher concluded some fact during late eighties:
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