Interested in this topic of A1 and A2 milk since training in kinesiology and gut health. I am finding that those who are sensitive to wheat and related grain proteins are also sensitive to the protein in A1 milk but tolerate the protein in A2 milk (generally settling for goats milk as an alternative).

Goat cheese might work, Jamie–should not have the A1 casein. Not sure there is A2 cow’s milk cheese on the market.

Kate Thanks for all your hard work. No doctor has ever explained the detailed information or supporting clinical trial information you just provided. I have read info on the differences between the 2 different proteins from various sites, but it’s good to see some actual clinical trial data supporting this. We will be definitely giving this another go trying the A2 or goats milk. It would be wonderful if they came up with a cheese or ice cream made with the A-2 milk. My dd doesn’t drink milk, but does have some of the short aged cheeses. Also, it will be interesting to see if some of your blog followers people report back stating whether or not they have noticed improvement on the A2 milk especially when it comes to constipation issues. This is for the other Cate, in regards to your question on European breads, one might have to question whether or not your friends are eating sourdough breads vs conventionally baked breads with packaged yeasts while traveling? True 24 hour sourdough bread reduces the amount of gluten and fermentable carbs. This could be part of the equation. Or, I would be be curious to know what type of wheat is being used for their bread baking? If it’s a variety of one of the more ancient grains. I agree with Kate, lots of additional preservatives added to all of our foods in the US including our bread which makes it very hard to nail down. One thing I have noticed is my dd does much better with any bread I bake myself without malted barley in the flour. Malted barley flour is the second ingredient in almost all white wheat flours in the US. Its very hard to find any store bought sandwich bread that doesn’t have it added as the second ingredient and even some of the 24 hour sourdough breads one purchases in the US. Hodgson’s Mills is the only White wheat flour I have been able to find in my city that doesn’t have it added, but there may be other flours. Plus, I like that their flour is unbleached and unbromated, which means less chemicals involved in the processing. You’ll have to let us know if any of your friends can track down the differences in the type of flour used, if malted barley is added to the bread flour and ingredients, or if they ate 24 hour sourdough breads made with natural yeast on the European breads. I’m sure many people would be interested to know their secret!!! BTW. Malted barley has tannins in it. Some have found that malted barley adds to migranes also. It may be for some, the inflammation is going to the GI tract vs causing migranes. Lots of factors to consider. This article also mentions European Crusty breads. http://www.widomaker.com/~jnavia/tannins/tannbrd.htm

Good point, Shirley. It would not be lactose free. It will be interesting to see if they will make A2 cheeses and a lactose free version.

I know….I am looking forward to learning more about what they find in the IBD population!

My pleasure, Melissa! Always, always new research to learn about!

Wow. This is terrific info. That explains what I’ve run into myself and now I understand what “A2 milk” is! I live in California and thought it was just some kind of gimmick. I’ll give it a try now.

And two for one on the blog today with Cate’s question. I’ve noticed the same thing with pasta. Now we buy only pasta from Italy at Trader Joe’s. The Italian pasta ingredient list shows “durum wheat semolina” with no comma. On the front it also says “Made from 100% hard durum semolina” which means it’s the whole grain in the same proportions as the original grain (germ, bran and endosperm) Whereas most of the pasta from the states says “semolina, durum flour” which are two separate ingredients. The semolina is made from durum wheat but only includes part of the grain.

Good explaination of it on http://www.livestrong.com/article/464450-durum-wheat-vs-whole-wheat/

On the Italian pasta label, I believe it would be equally correct to say “whole durum wheat” but since when comparing with brands that say “semolina, durum flour” it would seem that something is missing.

Thanks again. I love this blog and the work you do, Kate.