When it comes to dairy, not all milk proteins are the same. The difference between A1 and A2 dairy comes down to the type of beta-casein protein found in cow's milk:
A1 Dairy:
Contains A1 beta-casein protein, which some people find harder to digest.
During digestion, A1 protein breaks down into a compound called BCM-7 , which may cause inflammation or digestive discomfort for sensitive individuals (e.g., bloating, gas).
A2 Dairy:
Contains only A2 beta-casein protein, which is easier on the gut and less likely to cause irritation.
Often considered a better option for people with mild lactose intolerance or dairy sensitivities (though it still contains lactose)
What about dairy from other animals?
The A1 casein protein originated from a genetic mutation that is specific to cows. As a result, dairy from other animals—such as goats, sheep, or buffalo—is naturally A2 and does not contain the A1 protein. So, in short, no need to look for an A2 label when getting dairy from any non-cow animal.
Is A2 dairy free of flaws?
While A2 dairy is often easier to digest and less inflammatory than A1 dairy, it’s not completely free of potential inflammatory effects. A2 casein can still trigger mild inflammation in some individuals, particularly those with dairy sensitivities or lactose intolerance, as it contains lactose and other proteins that may provoke an immune response. For those aiming to minimize inflammation, moderation and personal tolerance should guide A2 dairy consumption.