🍗🍗🍗 NEW chicken bundles. Save by buying in bulk SHOP PASTURED CHICKEN.

What's the deal with A2A2 milk? Does it matter for your health?

written by

Marie Reedell

posted on

March 5, 2026

What's-the-deal-with-A2A2-Why-does-it-matter-BLOG-COVER.jpg

You've probably seen "A2A2" on our milk bottles and wondered what it means. Maybe you've heard people talk about it in health groups. Or maybe you're just curious why we make such a big deal about it.

Here's the thing: A2A2 isn't just another marketing buzzword. It's actually science. Real, testable, objective science that could make a big difference in how your body handles milk.

Let's break it down in a way that makes sense. I'll try to keep this in plain English (not one of those scientific studies that makes you feel like you need to learn a new language to read it).

What Is A2A2 Milk, Anyway?

A2A2 milk contains 100% A2 beta-casein protein. That's it. That's the whole definition.

But what does that mean?

Milk contains different types of protein. One of them is called beta-casein, and there are two main types: A1 and A2.

Basically all milk you buy at the grocery store (organic or not) contains both A1 and A2 proteins. It's called A1/A2 milk (though they don't label it that way).

A2A2 milk only contains the A2 protein. No A1.

And here's how we know for sure: We genetically test every single cow in our herds. It's not subjective. It's not a guess. We take a hair sample from each cow's tail, send it to a lab, and they tell us exactly what type of protein that cow produces: A1/A1, A1/A2, or A2/A2.

Only cows that test 100% A2A2 contribute to our milk supply.

So Why Does This Matter?

Here's where it gets interesting.

Every mammal on earth (humans, sheep, goats, dogs, camels, mice, whales, you name it) produces milk with 100% A2 protein. That's what nature intended. That's what our bodies are designed to digest.

Except cows. Well, a grand majority of cows today, anyway.

A few thousand years ago, something happened. European cows went through a genetic mutation, probably due to the stress of early industrial farming. This mutation made them start producing a new type of beta-casein protein: A1.

Those European cows eventually made their way to the United States, and now basically all American dairy cows produce milk with both A1 and A2 proteins.

But here's the problem: Evolution is a slow process. A few thousand years isn't nearly enough time for humans to adapt to digesting A1 protein. We'd need waaaaay more time for that.

What Happens When You Drink A1 Protein?

Your body needs protein. Enzymes break protein down into amino acids, which get absorbed into your bloodstream and used to build and repair things like your skin and muscles.

The A2 protein? Your body knows exactly what to do with it. It's been handling A2 since... well... humans came into existence.

But the A1 protein breaks down into something different: a peptide called BCM7.

Research shows that BCM7 can potentially affect opioid receptors in your nervous system, endocrine system, and immune system. The list of chronic health issues linked to BCM7 is long and varied, everything from digestive problems to type-1 diabetes, heart disease, and even neurological conditions.

Now, does that mean A1 protein will hurt you? Not necessarily.

Every body is different. Some people seem to handle A1 protein just fine. Others can't tolerate it at all. And some people don't have obvious symptoms, but A1 is quietly contributing to chronic issues they've been dealing with for years.

If you "think" you're lactose intolerant (but haven't been tested), if you don't feel quite right after eating dairy, or if you have chronic (and unexplained) digestive issues... it could be the kind of milk you're drinking.  A2A2 might be the reason why regular milk doesn't work for you... but ours does. We've heard from sooo many people that a switch to A2A2 milk helped them 🙏

Let's Clear Up Some Myths

There's a lot of confusion out there about A2A2 milk. Let's set the record straight.

Myth #1: "A2" and "A2A2" are different things.

Nope. They mean the exact same thing. We call it A2A2 because there's actually a trademark on the term "A2 milk" (not mentioning names, but I bet you could guess the company), so we're legally safe using the full A2A2 terminology. But when you see people talking about "A2 milk" online, they're talking about the same thing.

Myth #2: All heritage breed cows (like Jersey or Guernsey) produce A2A2 milk.

Not true! Heritage breeds usually have a higher likelihood of producing A2A2 milk, but the only way to know for sure is through genetic testing. That's why we test every single cow.

Myth #3: A2A2 milk will work for people who are lactose intolerant.

Unfortunately, no. A2A2 has to do with the protein in milk, not the sugar (lactose). Lactose intolerance is when your body doesn't produce enough lactase, the enzyme needed to break down lactose. A2A2 milk won't help with that.

That being said, raw milk can sometimes help with lactose intolerance, because the naturally occurring bacteria can jumpstart your body into producing lactase. But that's a separate issue from the A1/A2 question.

However, if you have a casein allergy or intolerance (meaning your body has an immune response to the proteins in milk), A2A2 might be the solution, especially if your intolerance is specifically to A1 protein.

Myth #4: All people of Indian descent are intolerant to A1 protein.

It's more likely, but it's not a certainty. Here's why: The cows in India never went through that genetic mutation. People from India have been drinking A2A2 milk all along. So when someone from India moves to the United States and starts drinking American milk (which is A1/A2), they're suddenly consuming a protein their body has never encountered before. That's why it's very common for people of Indian descent to develop chronic digestive issues after moving here. In many cases, switching to A2A2 milk resolves those problems.

Myth #5: A2A2 milk is the best milk you can drink.

Look, A2A2 is important. But it's not the only thing that matters. The quality and nutrition of milk depends on many factors:

  • Type of feed: 100% grass-fed cows produce milk with higher levels of omega-3s and CLAs
  • Quality of feed: The nutritional value of milk is directly linked to soil health and regenerative farming practices
  • Pasteurization: Raw milk provides the most nutrition
  • Fat content: Whole, full-fat milk is best (stay away from skim or low-fat)
  • Homogenization: Non-homogenized milk is more digestible

A2A2 is one piece of the puzzle. But you want all these pieces working together.

Why We Test Every Cow

Converting a herd to 100% A2A2 takes time and money. It's not easy. You have to test every cow, remove the ones that aren't A2A2, and carefully breed to build up your A2A2 genetics.

But it's worth it.

Because when you're giving milk to your kids or drinking it yourself, you want to know you're getting milk that your body is actually designed to handle. You want milk that works with your body, not against it.

That's why every single cow in our herd has been genetically tested. We don't guess. We don't assume. We test, and we only use milk from cows that are 100% A2A2.

The Bottom Line

You're not just buying milk. You're choosing milk that's closer to what nature intended, the kind of milk humans have been drinking forever, before that genetic mutation changed everything.

Does A2A2 milk matter? For a lot of people, yes. For some, it's life-changing.

If you've struggled with dairy in the past, if you've noticed digestive issues with regular milk, or if you just want to give your body the most natural, digestible milk possible, A2A2 is worth trying.

And now you know exactly what it is, why it matters, and why we go through the effort to test every single cow.

You're making an informed choice for your family. And that's something to feel good about.

SHOP A2A2 RAW DAIRY

More from the blog

The incredible work and planning needed to bring raw milk to you.

The incredible work and planning needed to bring raw milk to you.

When you pour a cold glass of raw milk, you're holding the result of months (if not years), of careful planning and daily dedication from small dairy farmers. Most people have no idea what goes into producing raw milk. It's not just about milking a cow. It's about managing an entire ecosystem, planning around nature's cycles, and showing up every single day no matter what. Let's pull back the curtain on what it really takes. Planning for Milk Production: It All Starts with Spring Raw milk production doesn't just happen. It starts with careful planning around when calves are born. Most small dairy farmers plan for their cows to give birth in spring. Why? Because that's when pastures are lush and full of nutrients, giving mama cows exactly what they need to produce rich, nutrient-dense raw milk. But here's the thing: a dairy cow doesn't produce milk forever. She goes through natural cycles. After giving birth, she'll produce milk for about 10 months before she needs to be "dried off" to rest and prepare for her next calf. That means farmers are constantly planning which cows will be producing milk at any given time to keep a steady supply. And then there's the cow herself. A heifer (young female cow) can't start producing milk until she's had her first calf, which is usually around 2 years old. So if a farmer wants to expand their raw milk production, they're planning years in advance. But wait, there's more planning: demand. How many customers will want raw milk? Are we growing or losing milk customers? Farmers have to predict this months ahead because you can't just turn milk production on and off like a faucet. Too little milk means disappointed customers. Too much means scrambling to process it into butter or cheese before it goes to waste. Planning for Daily Milking: The 365-Day Commitment Here's something most people don't think about: cows need to be milked every single day. No exceptions. Sick? Too bad. Christmas morning? The cows don't care. Family vacation? Better have someone lined up to cover. Raw milk farmers can't just take a day off. Those cows are counting on them, and if they're not milked on schedule, it's not just uncomfortable for the cows, it can lead to serious health issues. This is one of the biggest sacrifices small dairy farmers make. It's a 365-day-a-year commitment that requires incredible dedication and backup plans for when life happens. Planning for Winter: Stocking Up on Hay When winter hits and pastures go dormant, dairy cows still need to eat. A lot. Like around 30lb (or 3 cubic feet) of hay per day per cow. This is where 100% grass-fed dairy farming gets especially challenging. Those feedlot cows pumping out conventional milk? They're fed corn and soy that sits waiting in warehouses. No seasonal planning needed. Just order some more feed. But grass-fed farmers? They're working with nature, which means they need to do a whole lot more planning. During summer and fall, farmers work to cut, bale, and store enough hay to last through the cold months. As they say you have to "make hay when the sun shines". Most try to grow as much of their own hay as possible. It's usually better quality, they know exactly what's in it, and it saves money. But here's where things get tricky: farming doesn't always go as planned. If it's too hot and dry, pastures might not grow well enough to make enough hay. If it rains right after you've cut hay, well... goodbye hay. It can mold before you get it baled, and moldy hay is worthless (even dangerous) for cows. For a small grass-fed dairy herd, you might need hundreds (or even thousands) of bales to make it through winter. Run out in February? You're scrambling to buy hay at premium prices, and quality is anyone's guess. It's a constant gamble with weather, timing, and Mother Nature's cooperation. Planning for Summer: Regenerative Grazing Management You'd think summer would be easier, right? The grass is growing, the cows are happy. But here's the difference between just "grass-fed" and truly regenerative farming: it's not just about having cows on pasture. It's about the quality of that pasture. Sure, any grass-fed farmer can turn cows out to graze. But a regenerative farmer pays much closer attention. They rotate their cows to fresh pasture at least once a day (sometimes more) to prevent overgrazing. Then, and this is critical, they let the pasture rest and regenerate before bringing cows back. This regeneration period allows the grass to grow deep roots, building soil health and creating more nutrient-dense forage. Healthier soil means healthier grass. Healthier grass means healthier cows. Healthier cows mean more nutritious raw milk. It's all connected. Let one section get overgrazed and it can take weeks or months to bounce back. That means constantly planning grazing rotations, monitoring grass height, and moving cows rain or shine. It's physically demanding work that happens every single day during growing season. But it's what creates the kind of raw milk that's truly different from anything you'll find in a grocery store. And There's So Much More... We haven't even talked about: A2/A2 testing: All of our farmers test their cows for the A2/A2 genetics. The means that the cows produce milk that's easier to digest for some people. This is an added step and cost, especially when you're building a herd and need to test each animal. But it's worth it to offer the highest quality raw milk possible. Milk balancing: How much milk goes to fluid milk versus yogurt, butter, or cheese? That requires math and planning. Farmers have to predict customer demand across all their products and adjust accordingly. Bottling schedules: Raw milk is highly perishable. Farmers have to bottle on a strict schedule to ensure freshness. Bottle inventory: Running out of bottles means milk sits in bulk tanks instead of getting to customers. Cleaning: Every piece of milking equipment has to be thoroughly cleaned after every milking to ensure raw milk safety. A lot of time is needed for this. Testing: Responsible raw milk farmers like ours regularly test their milk to ensure it meets quality and safety standards. The list goes on. When Things Don't Go as Planned (And They Often Don't) In a perfect world, everything runs smoothly. Cows produce consistently, demand matches supply, and nothing breaks. But farming isn't a perfect world, especially with natural farming. During certain times of year (especially winter) milk production naturally drops. Cows often produce less when they're eating hay instead of fresh grass. That means we might not have enough raw milk for new customers, though we always make sure our subscribers are taken care of first. Other times, we have more milk than we can bottle. When that happens, we turn it into butter or cheese to preserve it for later. One thing's for sure: we never let that liquid gold go to waste. These fluctuations are just part of working with nature instead of against it. You can't force a cow to produce more milk, and you can't control the seasons. Why This All Matters This kind of farming, the old-fashioned, pasture-based, daily-commitment kind, has become rare. It's hard work. It's unpredictable. And it requires a level of dedication that most people can't fathom. But our Amish and Mennonite dairy farmers keep doing it because they believe in producing real food the right way. Raw milk that comes from cows living the way they were meant to live: on pasture, eating grass, and being cared for by farmers who see them as more than production units. And honestly? They couldn't do it without you. Your support makes it possible for these small plain farmers to keep their dairy operations going. Every gallon of raw milk you buy is a vote for this kind of farming. It tells these families that their work matters, that people still care about where their food comes from, and that doing things the hard way (the right way) is worth it. So the next time you pour a glass of raw milk, remember: it's not just milk. It's months of planning, daily dedication, and a farmer's commitment to doing things the old-fashioned way. Thank you for supporting small dairy farmers who refuse to cut corners. SHOP RAW DAIRY

Read more
Thawing Frozen Meat: The Fundamentals

Thawing Frozen Meat: The Fundamentals

All of our meat cuts are frozen at peak freshness, locking in all the amazing nutrients regeneratively raised meats offer. But did you know that how you thaw your meat can be just as important as how it's frozen?

Read more
What's actually IN raw milk? There are 3 big reasons to choose it.

What's actually IN raw milk? There are 3 big reasons to choose it.

You've probably heard people talk about raw milk being "more nutritious" than pasteurized milk. But what does that actually mean? What's in raw milk that makes it different? And why does it matter for your health? If you're considering making the switch to raw milk, understanding what you're getting (and what pasteurization destroys) is important. Here are the 3 big components that make raw milk uniquely nourishing and what happens when you heat them away. 1. Living Enzymes That Help You Digest Raw milk contains naturally occurring enzymes. Enzymes are proteins that facilitate chemical reactions in your body. The main digestive enzymes in raw milk include proteases, lipase, and phosphatase. What These Enzymes Do Proteases help break down milk proteins, making them easier to digest and absorb. This is especially important for people who struggle with dairy digestion.Lipase aids in fat digestion, helping your body break down and utilize the cream and butterfat in milk more efficiently.Phosphatase plays a crucial role in helping your body absorb calcium and other minerals from the milk. Why This Matters These enzymes make milk "self-digesting." Your body doesn't have to work as hard to break down and absorb the nutrients, because the milk is helping do the work itself. The enzymes essentially pre-digest components of the milk, making it easier on your digestive system. What Pasteurization Does Heat destroys these enzymes completely. In fact, the absence of phosphatase is actually used as a test to confirm milk has been properly pasteurized, because this enzyme is one of the most heat-resistant. Pasteurized milk has zero active enzymes left. Your digestive system has to do all the work on its own, without any help from the milk itself. This is one reason why many people who struggle with pasteurized milk have no problems with raw milk. The enzymes are still alive and actively helping with digestion. 2. Beneficial Bacteria and Probiotics Raw milk isn't sterile... and that's actually a good thing. It contains beneficial bacteria and natural probiotics that support gut health, immune function, and overall digestion. When milk comes from healthy, grass-fed cows raised on clean pastures with proper handling and safety protocols, these bacteria are beneficial (not harmful). What Beneficial Bacteria Do Support your gut microbiome - The good bacteria in raw milk help maintain the balance of microorganisms in your digestive system, which is foundational to immune health.Crowd out harmful bacteria - Beneficial bacteria compete with and suppress potentially harmful bacteria, creating a healthier overall environment.Aid in nutrient absorption - These bacteria help your body extract and absorb nutrients more effectively from the food you eat.Produce additional vitamins - Beneficial bacteria can produce vitamins like B12 and K2 right in your digestive system.Can jumpstart your body into producing the lactase enzyme - Lactase is the enzyme needed to digest lactose, milk sugar. And this is why some people who are lactose-intolerant (produce zero or not enough lactase) can handle raw milk but not pasteurized. The Living Food Difference Raw milk from healthy, grass-fed cows on clean pastures contains the good bacteria your body needs. It's a living and probiotic food, similar to yogurt, kefir, sauerkraut, or kombucha. What Pasteurization Does Heat kills ALL bacteria, both good and bad. Pasteurized milk is essentially "dead" milk, sterile, lifeless, with nothing left to support your gut microbiome. The very bacteria that make raw milk a living, probiotic food are completely destroyed by the pasteurization process. This is why raw milk supports gut health and immunity in ways pasteurized milk simply cannot. The beneficial bacteria that could help your digestive system are no longer present. 3. Heat-Sensitive Vitamins and Minerals Raw milk is naturally rich in vitamins and minerals: B vitamins (B2, B12), vitamin C, vitamin A, vitamin D, calcium, magnesium, zinc, and more. But here's the problem: many of these nutrients are heat-sensitive. They don't survive the pasteurization process intact. What Pasteurization Does to Nutrients Vitamin C is significantly reduced or completely destroyed by heat.B vitamins (especially B6 and B12) are partially degraded during pasteurization.Folate levels drop when milk is heated.Vitamin A and Vitamin D can be damaged or altered by heat processing.Mineral absorption becomes more difficult. While the minerals themselves (like calcium and magnesium) remain in pasteurized milk, your body can't absorb and use them as effectively without the living enzymes and beneficial bacteria that facilitate mineral absorption. The Bioavailability Factor Pasteurized milk might still contain some vitamins. They're often added back artificially after processing to replace what was lost. But your body can't absorb and use synthetic vitamins as effectively as naturally occurring ones. And without the living enzymes and bacteria, even the vitamins that survive pasteurization are harder for your body to access and utilize. Raw milk delivers vitamins and minerals in their natural, bioavailable form. It's the way your body recognizes and uses them best. Everything works together synergistically: the enzymes help break down nutrients, the bacteria aid absorption, and the vitamins remain in their intact, natural state. The Bottom Line: Raw Milk Is Alive Here's the fundamental difference: Pasteurized milk is dead milk. The heat process kills the enzymes, destroys the beneficial bacteria, and degrades heat-sensitive vitamins. What's left is nutritionally inferior. It's harder to digest, less bioavailable, and stripped of the living components that make milk truly nourishing. Raw milk from healthy, grass-fed cows is alive: Living enzymes that help you digest proteins, fats, and minerals. Beneficial bacteria that support your gut microbiome and immune system. Vitamins and minerals in their natural, bioavailable form that your body can actually use. This is why people choose raw milk: for maximum nutrition and digestibility. Not All Raw Milk Is Created Equal It's important to note that the quality and safety of raw milk depends entirely on how it's produced. Raw milk from sick cows in unsanitary conditions is NOT safe. Raw milk from confinement dairies with poor handling practices is not the same as raw milk from healthy, grass-fed cows on well-managed pastures. Quality matters... a lot. Our Raw A2A2 Milk Standards Our raw milk comes from 100% grass-fed A2A2 cows on regenerative pastures. Here's what makes it different: ✓ Never heated or pasteurized - All enzymes, bacteria, and nutrients remain intact and alive. ✓ Rapid cooling to 34°F - Milk is cooled immediately after milking to preserve freshness and safety. ✓ Monthly lab testing - We test every month to ensure safety and quality. ✓ Gold Standard safety protocols - Strict cleanliness, organic cleaning products, 160°F hot water sanitation, proper equipment maintenance. ✓ Time limits - Milk is never held longer than 3 days in the bulk tank to ensure maximum freshness. ✓ A2A2 genetic testing - All our dairy cows are tested to ensure they produce only A2 beta-casein protein, which is easier to digest for most people. ✓ 100% grass-fed - Cows graze fresh pasture during growing season and eat hay in winter. Never grain, never confined. ✓ Fresh within days - From the cow to your refrigerator within days, not weeks. This is milk the way nature intended. Alive, nourishing, and safe. Who Should Choose Raw Milk? Raw milk is ideal for people who: Want maximum nutrition and digestibility from their dairy. Struggle with pasteurized milk but want the benefits of dairy. Care about eating living, probiotic foods. Want to support regenerative agriculture and independent farms. Prefer minimally processed, traditional foods. Are looking for bioavailable nutrients in their natural form. A Note on Digestibility Many people who can't tolerate pasteurized milk have zero issues with raw milk. This is likely because: The living enzymes (especially proteases) help break down milk proteins. Beneficial bacteria aid digestion.Beneficial bacteria can jumpstart your body into producing lactase. The A2 protein is naturally easier to digest than A1 protein. The milk is in its natural, unaltered state. If you've struggled with dairy before, raw milk from grass-fed A2A2 cows might be worth trying. The Choice Is Yours We're not here to tell you what to drink. We're here to give you accurate information, so you can make informed decisions for your family. Raw milk offers something pasteurized milk cannot: living enzymes, beneficial bacteria, and heat-sensitive nutrients in their natural, bioavailable form. For families who prioritize nutrition, digestibility, and supporting independent regenerative farms, raw milk makes sense. If you're ready to try truly alive, nutrient-dense milk from grass-fed A2A2 cows, we're here. SHOP RAW A2A2 DAIRY. Questions About Raw Milk? We know raw milk can seem unfamiliar or even intimidating if you've never tried it before. If you have questions about safety, storage, taste, or anything else, we're happy to answer them. Just reach out. We're real farmers, not a corporate customer service department. We actually want to hear from you. CONTACT US.

Read more
Return To Top

Shop

About

Resources

Follow Us


Refuse to Compromise:

Get Real Food from Independent Regenerative Farms


17800 Mumford Rd, Burton, OH 44021
(440) 321-6809

Copyright © 2025 Prairie Foods • Payments secured by Stripe