The Gluten/Dairy Connection
Good News on the Horizon for those with a ‘lactose intolerance’ or ‘casein intolerance’ as well as gluten intolerance.
In a recent mailing to individuals interested or on a gluten free diet, one woman wrote about her findings regarding the gluten and dairy connection. Often people eliminate dairy and still find they are having a problem, while others eliminate gluten and can still have symptoms. With Donna’s permission, her story tells this best so here are her findings.
For those with Celiac or Gluten intolerance the A1 vs A2 milk variant ..."may very well explain other health problems in your non-celiac relatives, eg: Parkinson's, heart disease, Type 1 diabetes, SIDS babies, Autism, schiozophrenia, Crohn's, and autoimmune diseases. I have been preaching the gospel of gluten intolerance while my favorite chiropractor has been preaching the gospel of dairy intolerance to his chronic pain patients. I have been shaking my head and saying he's missing the point, but he claims to get terrific results, and the book he is going by, ‘No Milk’, was written by a DC who did likewise."
Here are links about an A2 milk and Gluten Free
'The Original' - USA
A2 Corporation -Australia
European Food and Safety Review on A1 and A2 milk
A2 Milk Facebook Page
Gluten Free Facebook PageWestland Milk in Canada wants dairy farmers to switch to A2 cows
Donna's article continued, "The two factors are leaky gut and milk from mutated cows. This mutation took place thousands of years ago and is found only in cattle from Europe, and not all of them.
The Holsteins are about the worst, and as they take over the dairy industry they have brought the level of mutated "A1 beta-casein" up to 50% in your average gallon of grocery milk. This mutated protein breaks apart very easily to produce a small peptide of just 7 amino acids called BCM7.
Whereas gluten affects just 2 areas of the brain, causing the "fog" that typically lifts when we go off gluten, BCM7 can affect 46 different areas of the brain. Yes, it's terrible for autistic kids and at least some schizophrenics. It's potential for causing autoimmune reactions is at least as high as glutens.
The good news is that eventually we will have dairies that produce only the normal A2 protein. In New Zealand there are 2 of them, and a couple in Australia. If you get over that way at all, you can buy labeled "A2 milk" that you can probably enjoy with no reaction! Even Japan has it.
"Also since all mammals on the planet produce their beta-casein the same way except the mutated cows, goat milk is fine. In fact, a quart of goat milk from the grocery is probably the best way for you to prove to yourself that this whole notion is real.
AND, if you can find someone with a Guernsey cow, 96% of them are ok, no mutation. Only 1/3 of the Jerseys are ok, and about the same for Brown Swiss. 25% of Holsteins, and maybe 10% of the Ayreshires.
Of the Dexters, so far tests show if they have horns they are ok. The naturally polled Dexters have been the only Dexters with the mutation, so they represent an outcross.
If there is a small Guernsey dairy in your area that's gone independent, their milk should be nearly perfect. The problem is that we need to support ALL the Guernsey dairies to go independent.
We the customers have to convince the dairy farmers/market place - to take action for our sakes, (and possibly create a niche market for these farmer to make more money so that it pays them to keep producing what we city folks cannot) this is about the only thing that could possibly save them. Dairy farmers are all standing at the edge of a precipice, as dairy is being preached against by many health oriented people and groups."
(As with organics, we need to go back to foods that are original and safe rather than throw them all out as unsafe. We need to encourage local production of our foods, and the only way we can do that is to try and buy local as much as possible.)
"When family farms sell their products you know how the cattle are fed, most farmers are the best stewards of their land since it is their livelihood. Pooling the milk from hundreds of farms makes it impossible to know what milk you are getting." Donna
Thanks Donna for bringing this to our attention. Maybe there is hope for our delicious milk, we can have our A2, and feel good too!
Photo detail above: "How now, brown cow? Holstein (left) is typically A1, while Guernsey (right) is typically A2. Seemingly minor mutations of the beta-casein molecule translate into significant effects on human health."
