Being on the holistic ballistic end of the farming spectrum has many advantages. One being that I often hear about other farmers practicing regenerative agriculture. I thought that being in this position I would have found a source of A2 milk products, free from Glyphosate, from cows on a pure grass fed diet quite easily. It was not the case. Only last week did I hear about Jaco from The Dairy. Click here to email him. He has said he is fine with his cell phone number (082 862 9414) being on this blog posting.
Above is the spread of all of Jaco’s products. Each one is fabulous. He does not make any hard cheeses yet. For this we buy the wondrous goat milk cheeses from Marianne and Jan of Foxenburg in Wellington.
Before showing you the photos of the cows I need to explain that Jaco makes all the dairy products but he is not the farmer. The farmer is Thys Swart and he farms with A2 Fleckveih cows. In addition to all the benefits of raw, grass fed milk these cows have significantly higher CLA in their milk than any other dairy breed. You will not find better dairy in this country.
If you want your cows tested for the A1/A2 genes then email Leigh-Anne here.
A bit more reading is required before the photos. it is one of my monthly columns for Longevity magazine.
Milk, the good and the bad.
To contextualise the good, which is what this column is going to be about, we need to spend some time understanding the bad.
Bad milk, like bad beef, bad pork, bad lamb and bad chicken all comes from confinement farming where the status quo is antibiotics, growth hormones and confined animals standing on top of their own excrement.
Most milk you buy is bad. There are many reasons for this. First and foremost the milk comes from cows that are worked so hard that their average lactation is 2.1 years. What this means is that they can only give milk for 2.1 times before they are slaughtered. This is from an animal that can give you 12 lactations with ease.
Second, the milk is homogenised. This means you cannot see the layer of cream on the top that would normally be there. The milk is very vigorously shaken which breaks the fat and protein molecules and forms a new one that the body cannot recognise. One of the reasons for so called lactose intolerance.
Third, because of the way the milk is produced it must be pastuerised. This of course kills all good bacteria too. Our gut needs good bacteria.
Fourth, don’t be fooled by conventional yoghurt. It is made from reconstituted MCP (milk protein concentrate) so it is not a whole food. In addition a lot of sugar is added.
Fifth, it is very likely that the milk sold in shops is A1. More on this protein that is linked to illnesses ranging from autism to diabetes is discussed below.
Now lets focus on what constitutes good milk.
First, the dairy cows are grass fed at all times. These animals are herbivores, which means that when you feed them grain their digestive system is violated. Feeding grain creates an acidic environment in the cow and of course you have to medicate her heavily and then you have to treat her milk as a sick cow will give sick milk.
Second, the milk must come from A2 cows. In fact they must be A2/A2 which means both parents are A2. When digested, milk from A1 cows, releases an opioid called BCM7 which is linked to the illnesses referred to above as well as schizophrenia To understand more about the A1 and A2 beta casein protein click here and here.
Third, the milk must not be pasteurised or homogenised. It is also very important to drink more of the fermented dairy products such as kefir or yoghurt.
Raw milk (not homogenised or pastuerised) from grass fed cows as opposed to the shop bought grain fed version is medicine. The Mayo Clinic in the US has treated over 19,000 patients with raw milk.
The land of milk and honey was called that for a reason.
Thanks for reading and please support Jaco and Thys.
5 June 2016