Hi John,
I want to share something personal—and scientific—that changed how I think about milk and protein forever.
Growing up, I struggled with severe asthma, triggered after switching from breast milk to regular cow’s milk formula. It wasn’t until much later that I discovered not all milk proteins are the same.
Conventional cow’s milk contains a protein called A1 beta-casein, a genetic mutation that produces an inflammatory peptide during digestion. This fragment has been linked to gut inflammation, autoimmune reactions, and even cognitive issues.
In contrast, A2 beta-casein—the original form of milk protein found in human and goat milk—does not produce this inflammatory peptide. Switching to A2 dairy transformed my health, and years later, I found a whey protein blend made exclusively from A2 milk combined with regenerative organ extracts and probiotics. This blend supports digestion, reduces inflammation, and promotes cellular regeneration.
What really stands out is how this protein blend interacts with metabolism: it provides clean amino acids for muscle recovery, stabilizes blood sugar, and includes probiotics that help digest proteins and reduce toxins like glyphosate.
More than just fuel, it’s food as information—delivering signals to your cells that support repair and resilience, all sourced from regenerative farming practices that prioritize soil health and biodiversity.
