[Question] Anybody here consume A2 milk?
I’ve got some questions regarding if I should worry about A1 casein proteins in butter or heavy cream. I don’t know if I’m actually allergic to it or not, but I’d like to test it out by avoiding all dairy for a few weeks and then reintroducing it in the A2 form. However, A2 butter and cream are rather expensive. Should I be worried about the A1 casein proteins in pastured heavy cream or grass fed butter (I usually get French or Icelandic)?
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