Comperision Milk Of Desi Cow Breeds Vs Foreign(Jersey Cow)Breeds
today most of the dairies across India produce milk processed from Jersey and H.F cows. But these animals cannot be considered as cows, as these are originally a breed of a wild animal named URUS. In Germany it was called AUROCHS. People of Europe hunted this wild animal for good quality and quantity of meat. But hunting of this animal was difficult, so this wild animal was cross bred with various animals along with Indigenous Cows Of India. Thus were born modern day Jersey, Holstein and F.S cows.
Therefore main aim behind the development of these foreign breeds of cows by western countries is for Meat production.
The most shocking fact is that even today the milk of these animals are not used directly for consumption in Europe because the milk of these animals contain a poisonous chemical called CASOMORPHINE.
The nutritional value of milk of Indian cows (if not fed with grass; polluted with chemical fertilizer and plastic) ;on the other hand; is the highest along with many many curative properties against many diseases.
Finding of life sciences has proved that milk of Indian cows contain an amino acid PROLINE which is strongly bonded to another amino acid INSOLEUCINE. Such milk, called as A2 milk has the capability to fight against diseases and disorders of human body like obesity, joint pain, asthma, mental problems etc. A2 milk contains high levels of Omega 3 that cleans the cholesterol deposits of blood vessels. Cerebrosides present in A2 milk increases brain power. Strontium of A2 milk enhances the body Immunity and protect it from harmful radiation.
Studies made in New Zealand has revealed that A1 milk of foreign breeds of cows is the major cause of-
- High blood pressure.
- Metabolic degenerative disease.
- Autism, Diabetes type -1 in children.
- Mental disorder in old age.
Here are some simple difference between Desi Indian Cow and Foreign Jersey Animal
When my in-laws moved from India to the United States some 35 years ago, they couldn’t believe the low cost and abundance of our milk—until they developed digestive problems. They’ll now tell you the same thing I’ve heard a lot of immigrants say: American milk will make you sick.
It turns out that they could be onto something. An emerging body of research suggests that many of the 1 in 4 Americans who exhibit symptoms of lactose intolerance could instead be unable to digest A1, a protein most often found in milk from the high-producing Holstein cows favored by American and some European industrial dairies. The A1 protein is much less prevalent in milk from Jersey, Guernsey, and most Asian and African cow breeds, where, instead, the A2 protein predominates.
“We’ve got a huge amount of observational evidence that a lot of people can digest the A2 but not the A1,” says Keith Woodford, a professor of farm management and agribusiness at New Zealand’s Lincoln University who wrote the 2007 book Devil in the Milk: Illness, Health, and the Politics of A1 and A2 Milk. “More than 100 studies suggest links between the A1 protein and a whole range of health conditions”—everything from heart disease to diabetes to autism, Woodford says, though the evidence is far from conclusive.
For more than a decade, an Auckland-based company called A2 Corporation has been selling a brand of A2 milk in New Zealand and Australia; it now accounts for 8 percent of Australia’s dairy market. In 2012, A2 Corp. introduced its milk in the United Kingdom through the Tesco chain, where a two-liter bottle sells for about 18 percent more than conventional milk.
But critics write off the success of A2 Corp. as a victory of marketing over science. Indeed, a 2009 review by the European Food Safety Authority found no link between the consumption of A1 milk and health and digestive problems. So far, much of the research on the matter is funded by A2 Corp., which holds a patent for the only genetic test that can separate A1 from A2 cows. And in 2004, the same year that A2 Corp. went public on the New Zealand Stock Exchange, Australia’s Queensland Health Department fined its marketers $15,000 for making false and misleading claims about the health benefits of its milk.
The A1/A2 debate has raged for years in Australia, New Zealand, and parts of Europe, but it is still virtually unheard of across the pond. That could soon change: A2 Corp. recently announced plans to offer its milk in the United States in coming months. In a letter to investors, the company claims that “consumer research [in Los Angeles] confirms the attractiveness of the A2 proposition.”
The difference between A1 and A2 proteins is subtle: They are different forms of beta-casein, a part of the curds (i.e., milk solids ) that make up about 30 percent of the protein content in milk. The A2 variety of beta-casein mutated into the A1 version several thousand years ago in some European dairy herds. Two genes code for beta-casein, so modern cows can either be purely A2, A1/A2 hybrids, or purely A1. Milk from goats and humans contains only the A2 beta-casein, yet not everyone likes the flavor of goat milk, which also contains comparatively less vitamin B-12—a nutrient essential for creating red blood cells.
The A1 milk hypothesis was devised in 1993 by Bob Elliott, a professor of child health research at the University of Auckland. Elliott believed that consumption of A1 milk could account for the unusually high incidence of type-1 diabetes among Samoan children growing up in New Zealand. He and a colleague, Corran McLachlan, later compared the per capita consumption of A1 milk to the prevalence of diabetes and heart disease in 20 countries and came up with strong correlations.
Critics argued that the relationships could be explained away by other factors, such as diet, lifestyle, and latitude-dependent exposure to vitamin D in sunlight—and in any case started to fall apart when more countries were included.
Yet a 1997 study by Elliott published by the International Dairy Federation showed A1 beta-casein caused mice to develop diabetes, lending support to the hypothesis, and McLachlan remained convinced. In 2000, he partnered with entrepreneur Howard Paterson, then regarded as the wealthiest man on New Zealand’s South Island, to found the A2 Corporation.
Starting in 2003, A2 Corp. sold milk in the United States through a licensing agreement, but pulled out in 2007 after it failed to catch on. Susan Massasso, A2 Corp.’s chief marketing officer, blamed mistakes by the company’s US partner, but declined to elaborate. But now the market dynamics may be changing in A2 Corp.’s favor as compelling new research on the A1/A2 debate grabs headlines in the Australian and UK press.
When digested, A1 beta-casein (but not the A2 variety) releases beta-casomorphin7 (BCM7), an opioid with a structure similar to that of morphine. Studies increasingly point to BCM7 as a troublemaker. Numerous recent tests, for example, have shown that blood from people with autism and schizophrenia contains higher-than-average amounts of BCM7. In a recent study, Richard Deth, a professor of pharmacology at Northeastern University in Boston, and his postdoctoral fellow, Malav Trivedi, showed in cell cultures that the presence of similarly high amounts of BCM7 in gut cells causes a chain reaction that creates a shortage of antioxidants in neural cells, a condition that other research has tied to autism. The study, underwritten in part by A2 Corp., is now undergoing peer review in the Journal of Nutritional Biochemistry.
The results suggest that drinking A2 milk instead of A1 milk could reduce the symptoms of autism, Trivedi says, but, he adds: “There’s a lot more research that needs to be done to support these claims.”
Researchers without ties to A2 Corp. are also lending increasing support to the A1 hypothesis. One peer-reviewed study conducted at the National Dairy Research Institute in India, published in October in the European Journal of Nutrition, found that mice fed A1 beta-casein overproduced enzymes and immune regulators that other studies have linked to heart disease and autoimmune conditions such as eczema and asthma.
The leading explanation for why some people but not others may react poorly to A1 milk implicates leaky gut syndrome—a concept that got its start in alternative medicine circles but has been gaining wider traction in the medical establishment. The idea is that that loose connections in the gut, like tears in a coffee filter, allow rogue proteins such as BCM7 to enter the body and run amok. The body brings in immune cells to fight them off, creating inflammation that manifests as swelling and pain—a telltale symptom of autoimmune diseases such as arthritis and diabetes, and autism.
Though many adults may suffer from leaky guts, the condition is normal in babies less than a year old, who naturally have semi-permeable intestines. This may pose a problem when they’re fed typical cow-milk formula. A 2009 study documented that formula-fed infants developed muscle tone and psychomotor skills more slowly than infants that were fed (A2-only) breast milk. Researchers in Russia, Poland, and the Czech Republic have suggested links between BCM7 in cow milk formula and childhood health issues. A 2011 study implicates BCM7 in sudden infant death syndrome: the blood serum of some infants that experienced a “near-miss SIDS” incident contained more BCM7 than of healthy infants the same age. Capitalizing on those findings, A2 Corp. also sells an A2-only infant formula, a2PLATINUM, in Australia, New Zealand, and China.
The mainstream dairy industry in the United States may be more interested in the A1/A2 debate than it lets on. For example, US companies that sell bull semen for breeding purposes maintain information on the exact A1/A2 genetics of all of their offerings. And breeders have already developed A2 Holsteins to replace the A1 varieties typically used in confined agricultural feeding operations. “There is absolutely no problem in moving across to A2 and still having these high-production cows,” says Woodford, the Devil in the Milk author, who has in more recent years worked as a consultant for A2 Corp.
But the transition to A2 milk would take a bit of money and a lot of time—probably about a decade, Woodford believes. “The mainstream industry has always seen it as a threat,” he says, “whereas another way of looking at it is, hey, this can actually bring more people to drinking milk.”
For now, here in the United States, the best way to get milk with a higher-than-average A2 content is to buy it from a dairy that uses A2-dominant cow breeds such as the Jersey, the Guernsey, or the Normande. In Northern California, for example, Sonoma County’s Saint Benoit Creamery specifies on its milk labels that it uses “pastured Jersey cows.”
The heirloom A2 cow breeds tend to be hardy animals adapted to living on the open range and not producing a ton of milk, but what they do produce is comparatively thicker, creamier, and, many people say, a lot tastier than what you’ll typically find at the supermarket.
“People taste our milk and they say: ‘Oh my gosh, I haven’t tasted milk like this since I left home,'” and came to America, says Warren Taylor, the owner of Ohio’s Snowville Creamery, which has been phasing out A1 cows from its herds. For the time being, the switch to A2 milk “is going to be for the small producers—people like us,” he adds. “It’s just a part of our responsibility.”
Benefits of drinking pure ‘Desi’ Cow milk (A2 Milk) vs Damage caused by Cow milk from Exotic breeds (A1 Milk)
Cow-milk has always been a part of the Indian diet. Its spiritual and nutritional values have been known to our ancestors since time immemorial. Our ancient Ayurvedic texts describe the Indian cow-milk as possessing a sweet taste, cooling in nature, highly nutritive, tonic for our vital organs, easily digestible, and whose consumption promotes immunity and longevity.
Since a few decades, with the advent of technology, commercialization and adaptation to western methods, themodern Indians and our governments have resorted to artificial insemination and cross-breeding with exotic (foreign) breeds.
The resultant ill-effects are quite evident. The populace that depend upon commercial milk-production for their daily consumption of milk, are prone to develop milk intolerance and succumb to various illnesses, hitherto unknown.
The matter was conclusively researched by various scientists and researchers, through a series of research activities in the West, during the late eighties.
- Originally cows all over the world produced milk containing the A2 type of beta-casein protein.
- All proteins are long chains of amino acids and beta casein is a chain of 229 amino acids in length.
- Cows that produce this protein in their milk with a proline (a specific amino acid) at number 67 are called A2 cows, i.e the original breeds of cows.
- Around 5,000 years ago, a mutation occurred in this proline amino acid, converting it to histidine (a different type of amino acid).
- Cows that have this mutated beta casein protein are called A1 cows.
- Proline has a strong bond to a small protein called BCM7 and therefore stops the BCM7 from getting into milk. So essentially, no BCM7 is found in the urine, blood or gastro-intestinal tracts of the original A2 cows.
- Histidine, the mutated protein, does not have a strong bond to hold on to BCM7. Hence, on consumption of the A1 milk, this protein BCM7 gets into the gastro-intestinal tract of animals and humans.
- To explain further, in the case of the A2 beta-casein milk, the milk proteins are broken down into peptides, which in turn are broken down into amino acids. This type of milk is easily digestible. However, in the case of the A1 beta-casein milk, the peptides cannot be broken down into amino acids, and so, are indigestible.
- These A1 beta-casein protein fragments that enter the bloodstream through leakages in the guts cause serious ailments, including coronary heart disease, Type I diabetes, autism, etc.
- BCM7 has been shown to cause neurological impairment in animals and to the people exposed to it, especially bringing on autistic and schizophrenic changes.
- BCM7 also interferes with the immune response system. The injection of BCM7 in animal models has been shown to provoke type 1 diabetes.
It has been conclusively proved that consumption of the A1 beta-casein milk leads to milk intolerance together with an additional range of auto-immune diseases and hence, it has been called ‘the devil in the milk’.
Scientist Dr Corran McLachlan has conclusively studied the A2 protein and has identified the correlation between the consumption of milk containing high levels of A2 protein and the intact health of consumers of A2 variety of cow 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 his book 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 a direct correlation between a population’s exposure to A1 cow’s milk and the incidence of autoimmune disease, heart disease, type 1 diabetes, autism, and schizophrenia.
Interestingly, Dr. Woodford further explains that it is fairly easy to switch a herd to become a complete A2 herd. He states – no genetic engineering is needed, just one simple test of the beta-casein and it can be done via breeding with A2 bulls and with the selective picking of A1 cows. He goes on to state that when this practice becomes widespread we shall have a truly safe and healthy milk supply.
On our Indian front, a study was conducted by the Karnal-based National Bureau of Animal Genetic Resources (NBAGR). The NBAGR selected 5 main species of the humped cows viz, Sahiwal, Red Sindhi, Tharparkar, Gir and Rathi. These specimens 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.
In contrast, the A1 milk produced by the hump-less western cow has toxic content and should be excluded from consumption.
Having recognised our worthy Indian breed of cows, isn’t it our moral responsibility to participate in the breeding and nurturing of our pure ‘desi’ breeds?