Chart update, page-7056

It simply isn't true what you have claimed here, plants are genetically modified (read: plant breeding) to increase yield, resistance to insects, temperature, minerals, fungus etc. without this biotechnology we wouldn't have watermelons, corn, wheat, bananas etc. the way we do today. In the case of A2 milk, several forms of Beta casein are present in cows milk depending on the cows genetic make up and Beta casein is 30% of the total protein content of cows milk. Two of these Beta caseins are A1 and A2. Neither the A1 or the A2 variant appears to be dominant so transmission is usually equal. Therefore:

- A1/A1 cows will only produce A1 Beta casein
- A2/A2 cows will only produce A2 Beta casein
- A1/A2 cows will likely produce milk with equal amounts of A1 and A2 Beta casein

A2 milk was the original Beta casein found it milk, and it wasn’t until natural mutations occurred that A1 was introduced. Milk containing mainly A2 proteins are often said to be better for allergies such as gut, skin, rashes and hay fever compared to mainly A1 milk. Holstein cows generally have more A1 protein in their milk whilst breeds such as Guernsey and Jersey have more A2 proteins in their milk. Most of western society (read: Anglo-Saxon) has also evolved through natural genetic mutations and A1 proteins are generally digested with no side effects. It is mostly the Eastern population (read: Asian) that haven't experienced these genetic mutations through generations yet (with exceptions of course). Thus, A2m is most appropriate for this demographic and anyone else who may suffer similar reactions or inflammatory response when ingesting A1 proteins.