Gir Cow Milk

m Poonam is not about milk      

We are here to regain health  

• Milk is considered as almost complete food. So, why not to have healthy milk?
• Ever wonder from where your milk come from?
• About 90% of milk that people consume is adulterated.  Milk that comes from dairy industry is treated with numbers of chemical. And also there is alteration in there fat and SNF content.
• Milk come from Dairy industry is generally  A1 milk.

Why to switch from A1 milk to A2 milk?
Answer is simple.
Our ancestor’s used to drink A2 milk. And they live healthy life for over hundred years.And here, at  m poonam we offer you milk of “our ancestor’s choice”. A2 milk is rich source of all essential nutrients that require for our body development .A2 milk is rich in protein, calcium, vitamins and minerals. A2 milk is good for children as it enhance memory power. Its helps in pregnancy, as studies found that women need 1000-1300mg of calcium to keep their bones and muscles healthy.

Why availability of A1 milk is more than A2 milk?

• Quantity of milk produce by A1 cows (Jersey, Holstein Friesian, Ayrshire, Guernsey, etc.) is higher than quantity of milk produce by A2 cows (Gir, Kankrej,, Sahiwal,Tharparkar,etc).
• Milk produce by A1 cow is 20-30 litres/day while milk produce by A2 cow is 10-15 litres/day.
• Many big conventional dairy farms inject hormones to increase milk production and these hormones have adverse effect on human immune system as it increases the level of cancer causing hormones. And because of this cow also get affected from mastitis and other udder infection.
• So, for farmer keeping foreign breed cow is more economical than Indian breed.

Some of the benefits of consuming A2 milk:-

• Preventing Heart Blockage
• Reduce Bad Cholesterol
• Headache/migrane
• Treating Broken Bones
• Reduce Obesity
• Cure Headache/Migraine
• Cure Insomia

Cow milk improves mind power, discriminative will. Buffalo milk causes dullness to brain.Ancient literature supports A2 milk and its products for treatment of many ailments. So, next time think before you buy milk, do you want that, which cures ailment or one that causes it?

Now, will you allow your little one to consume A1 milk just because it is cheap?
Or pregnant mother knowingly there is risk on its health?

Chemistry behind A2 and A1 milk

• Bovine milk (milk from cattle) is about 85-87% water and 13-15% solids-fat,protein,lactose and minerals. The protein is of two general types, casein and whey. The casein proteins are the ones that precipitate out in acids, whereas the whey proteins stay in solution.
• The casein proteins can be further divided into three types, these being alpha-,beta- and kappa-casein. In a litre of bovine milk there are 9-12 grams of beta-casein, again depending upon breed of cow.
• It is these beta-casein proteins that we are interested in.
• All protein composed of amino acids. A key characteristic of amino acids is that it contains at least one atom of nitrogen. Amino acids are a fundamental building block of life.
• According to most textbooks there are 20 amino acids that are found in human tissues. 8 of these are typically classed as essential dietary components, although for infants and possibly old people there can be 10 that need to be ingested.
• When we eat foods containing protein our body breaks down the protein with the help of digestive enzymes produced in our stomach and intestines, first into protein fragments called peptides, and then into individual amino acids. This process is called hydrolysis. The amino acids that form are then absorbed into the bloodstream.  
• The beta-casein protein that we are interested in here is a folded chain of 209 amino acids. There are at least eight variants of this beta-casein. Initially they were categorised as A,B,C,D,E and F, reflecting the order in which they were identified.  Subsequently, the A beta casein was sub divided into three types, now known as A1, A2, and A3. In fact it is now known that the most common forms of beta-casein are A1 and A2. The first of these to be identified by scientists was called A1 beta casein. A2 beta casein got that name  because it was the second of the A variants to be identified.  The only difference between A1 and A2 beta-casein is the amino acids at position 67.
• In the case of A1 beta casein the amino acids at position 67 is histidine, whereas with A2 beta casein it is the amino acid proline. It may be surprising, but this tiny difference in the protein structure can have a major effect when the protein is digested.  
• The reason is that the proline binds very closely to the amino acid next to it in position 66, which is isoleucine , whereas the histidine linkage with isoleucine is easily broken by digestive enzymes.  With A2 beta casein the proline also binds very tightly with the amino acids in position 68. The outcome of all this is that digestion of A1 beta-casein can produce a peptide of a string of seven amino acids called beta-casomorphins (or BCM 7) whereas the evidence is that this does not occur with A2 beta Casein.
• And this BCM 7 results in serious illness, including heart diseases, Type 1 diabetes, autism and schizophrenia.