Kerry gold

(Karen) #1

Contacted them. They said they have a herd that’s a mix of A1 and A2. They don’t specify percents. Just an FYI.
Thinking it might be beneficial to try A2, but our local dairy producing A2 doesn’t do HWC or butter yet.

K

#2

Whats A1?
Whats A2?
Whats HWC?

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #3

A1 is steak sauce. Carby. :wink:

Really, A1 and A2 are types of beta casein protein found in milk. Apparently, A1 is problematic for some folks.

HWC is Heavy Whipping Cream. It would contain milk proteins, so A2 and sometimes some A1 beta casein.

I’m skeptical.

#4

Thanks, all these people speaking in abbreviations is confusing.

#5

ATASIA (actually they are speaking in acronyms).

(Randy) #6

OK

(Candy Lind) #7

I put A1/A2 in the Acronyms WIKI, but I’m not touching this one! :rofl:

#8

Grew up on a dairy.

“The most common variants among Western cattle are A1, A2, and B. In general, milks from Guernsey, Jersey, Asian herds, human milk, and others (sheep, goat, donkeys, yaks, camel, buffalo, sheep, etc.) contain mostly A2 beta casein. Milks from Holstein Friesian contain mostly A1 beta casein”

#9

Grammar nazi :stuck_out_tongue:

(Troy) #10

For me,I eat kerrygold everyday for me. So w the A1, if so, I have no problems there😃

W HWC, and A2 then, huge problems for me DI and bloating. Made in to whipping cream I’m ok.
However, I can’t have it by itself…added to coffee etc or other “ recipes” for the most part

If so then it’s a “recipe” for disaster pants :nauseated_face::face_vomiting: