Milk has been concluded as the complete food. Since it contains proteins-building muscle tissue amino acids, fatty acids involved in the formation of the baby’s nervous system cholesterol helps to synthesize sexual hormones calcium builds bone tissue and the skeleton, and iron helps the body to fully absorb it iron also provides the sufficient amount of oxygen necessary for the child to breathe other microelements (magnesium, sodium, potassium). Milk is a good source of vitamins like thiamin, riboflavin and vitamin B12. Milk also contains small amounts of niacin, pantothenic acid, vitamin B6, vitamin C, and folate and story doesn’t end here, Milk is the rich source of the fat-soluble vitamins A, D, E, and K together they all involved in the intrauterine fetal development lactose (milk sugar) promoting good microflora in the gut, preventing the appearance of disease-causing microbes.
Isn’t there is a variety of milk on the market aren’t they all are angels for the mother and the fetus? No, they are not. Among all the types there are basically 2 types of milk present in the mother earth. The A1 type and the A2 type. As we know that the milk is the great source of calcium and protein. Casein is the largest group of proteins found in milk which makes up about 80% of the total protein content. Beta casein is the second most abundant protein and has an excellent nutritional balance of amino acids. Different mutations in the bovine beta-casein gene have led to 12 genetic variants and out of these A1 and A2 are the most common. The A1 and A2 variants of beta-casein differ at amino acid position 67 with histidine (CAT) in A1 and proline (CCT) in A2 milk as a result of single nucleotide difference. This polymorphism leads to a key conformational change in the secondary structure of expressed β-casein protein. Gastrointestinal proteolytic digestion of A1 variant of β-casein (raw/processed milk) leads to the generation of the bioactive peptide, beta casomorphin 7 (BCM7).
The difference between the A1 and A2 milk comes from where it has been milking. A2 cows are the earlier breeds of cows like the desi Indian cows or the African cows the nonhybrids one, that produce casein protein in their milk along with an amino acid called Proline. In the new hybrid breeds, like Holstein, Friesian and Ayrshire the proline amino acid got converted to Histidine due to alteration of genes over the years these are the A1 cows.
Why is A2 type better than A1 type?
Proline is strongly bonded to a small protein called BCM 7, which prevents it from getting into the milk produced by A2 cows. On the other hand, Histidine holds a weak bond with BCM 7, so it is easily released in the GI tract of animals and can enter the human body on consumption of milk from A1 cows and interact with the digestive system and internal organs. To know more about the benefits and harmful effects of A1 and A2 type milk please read the next article….
How to take milk while pregnancy.
In the journey of 9 months, it is necessary to take milk in right way in order to take all the advantages of it. The first thing to keep in mind is to take A2 type milk ALWAYS. Have 3 glass of milk a day during the course of pregnancy. Make sure not to take more than 750ml of milk per day as in several research studies it has been observed that more consumption of milk may reduce the absorption of the iron in the body.
- 1st month – consume the cold milk without any additives to it. No sugar, no honey or any type of herbs in that. Consume the raw milk only.
- 2nd month –Add herbs like Liquorice and Jiwanti (Leptadenia Reticulata) to the milk and boil it along with them.
- 3rd month – add honey and butter (butter made from A2 type milk) to lukewarm milk and have fruits with oats and other easily digestible foods.
- 4th month – have raw full fat lukewarm milk and easily digestible foods
- 5th month – have lukewarm milk with the butter.
- 6th month and 7th month –have milk boiled with the herbs and eat plenty of cow butter (A2 type).
- 8th and 9th month – have rice cooked in milk with easily digestible food.