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Mixed results 1 year after Forteo: What are your thoughts?
Osteoporosis & Bone Health | Last Active: Aug 15 2:11pm | Replies (86)Comment receiving replies
For those who are lactose intolerant, as I once considered myself, there is new data about how some people are actually reacting to the A1 casein protein in dairy. The cows in some parts of the world produce milk that has the A2 casein protein (notably Guernsey and Jersey cows) and it is easier to digest and causes much less inflammation and digestive side effects. Below is a link from pubmed (hope it works) with a typical article explaining:
https://pubmed.ncbi.nlm.nih.gov/26404362/. The title of the study is 'Milk Intolerance, Beta-casein and Lactose.'
I first learned of this from a Korean friend whose son went on vacation in Europe. He came home marveling about how he could drink the milk in Europe without problems, and she looked into it (we're physicians who attended medical school together).
Sure enough, when I went to the grocery store and bought A2 milk (the packaging will have that prominently), I was able to drink it without any problems. It opened up another way to get calcium that I thought was closed to me.
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OMG - great share! totally explains why I can digest sheep/goat feta (mostly considered mediterranean) but can't digest cow feta!!! EVEN when the cow feta is "lactose free!" I never thought I had a casein intolerance but know I have lactose intolerance because I inherited THE gene mutation from both parents. Really great to know what I couldn't figure out!
I'd buy the feta at the middle east market. then one day I bought it at a big chain grocery. It said lactose free so I didn't think anything of it. Got the WORST cramping. Since then I stay away from American made cow feta (which Americans love to produce). I always knew that lactose was different from casein. I can eat very aged cheeses with zero problems - even if the cheese is from cows - I even buy cheese and keep it in the deli drawer for a year before eating. Never have a problem. But had problems with the cow feta! Now I just buy sheep and goat cheeses intuitively. Thank you @bboon55 !
"Sheep's milk contains A2 beta-casein, a type of casein protein that is easier to digest than the A1 beta-casein found in cow's milk. A2 beta-casein is also less inflammatory and closer to the proteins found in human breast milk, making it less likely to trigger allergies. Because of this, some say that sheep's milk is healthier than cow's milk and can be a good dairy alternative for people with sensitive stomachs.
Goat milk primarily contains A2 casein proteins, which are a type of beta-casein found in milk protein. In contrast, cow milk typically contains A1 casein proteins, though some cows do produce A2 milk. Goat milk's higher proportion of A2 casein compared to cow milk can affect the bioactive peptides that are hydrolyzed in the milk. "