The a2 Milk Company

Food intolerance and sensitivity are major dietary issues which effect how and what people can eat and drink. Milk is one of the most common allergens that can trigger allergic reactions when consumed. Lactose intolerance is frequently associated with people’s sensitivity to consuming dairy products.

However, there is another way in which people can be sensitive to milk. Cows produce milk that can contain either a1 beta casein protein, or a2 beta casein protein, or a mixture of a1 and a2 proteins. Consumers who are sensitive to the a1 beta casein protein are sometimes able to digest milk from a2 cows without suffering any negative side-effects.

So, what is the difference between a1/a2 mix cows, and cows that produce purely a1 or a2 milk? Originally, all cows produced milk that contained only the a2 protein. However, following the domestication of cows, the a1 protein type emerged and spread through modern farming methods. Hence, conventional, mass market cows’ milk, now contains a mixture of a1 and a2 protein types.

I recently discovered a company called The a2 Milk Company who, via a process of genetic testing, identification and selective breeding; produce milk containing only the a2 beta casein protein. I spoke to Rick Miller, a registered dietitian and the company’s nutrition manager, to learn more about the a2 milk that they produce.  You can hear the interview by clicking on the play button below.

Bio-tiful Dairy

Kefir is a fermented milk drink that is believed to have originated in Russia and Eastern Europe. Rich in nutrients and probiotics, it is beneficial for digestion and gut health.

Kefir has similarities to yogurt, however there are differences in the way that they are fermented. Yogurt is made by the bacterial fermentation of milk and is made at a warm temperature using a starter culture. Whereas, kefir is produced via a process of fermentation at room temperature, using kefir grains. Kefir grains contain a combination of multiple strains of bacteria and yeast.

As awareness of gut health and the consumption of probiotics has increased, kefir has been spreading beyond it’s Eastern roots, to Western Europe and the United States. I recently discovered a UK-based kefir company called Bio-tiful Dairy that was set up by a Russian ex-pat looking for a taste of home.

Bio-tiful Dairy was established when their founder Natasha Bowes moved to London from her native Russia, and couldn’t find a kefir that tasted like the kind that she grew up with. As well as creating a traditional kefir drink, the company has also created a range of flavoured kefirs, and a unique baked kefir drink called ryazhenka.

I spoke to Natasha about the story of Bio-tiful Dairy. You can hear the interview by clicking on the play button below.