Japanese are genetically unfit for milk! A2 milk, the next generation of milk that “doesn’t make your stomach rumble,” is finally available in Japan.

A2 milk” has spread from overseas and is beginning to attract attention in Japan

Have you ever avoided drinking cow’s milk because it makes your stomach ache or you get diarrhea easily, or have you been careful about when you drink it? For those who think milk is not suitable for them, there is good news: A2 Milk, a next-generation milk that is easy on the stomach, is attracting attention.

A2 milk has been popular in New Zealand, Australia, and other countries for more than 20 years, and demand for A2 milk is gradually increasing in Japan as well.

Professor Takashi Koumoto of Tokyo University of Agriculture, who has been involved in research on A2 milk since 2007, says, “When you drink cow’s milk, your stomach gets upset and you feel hungry, so we have been working on A2 milk.

The difference between A2 milk and regular milk is the type of beta-casein, a type of protein contained in milk. beta-casein is determined by the genes possessed by individual cows, and there are two types: A1 and A2.

In a normal dairy farm, A1 cows, A1A2 cows, and A2 cows are raised together. Therefore, milk produced there contains a mixture of A1 and A2 type beta-casein. This is common milk.

Milk from cows with the A2 gene contains only A2-type beta-casein. This is called “A2 milk.

The term “A1 type” and “A2 type” is difficult to understand, but it is the same as the human blood types, A, B, and AB.

In other words, milk squeezed from only pure A2 cows is called “A2 milk. Originally, all β-casein in milk was of the A2 type, but during the process of domestication of cows, the gene mutated and A1 type β-casein was born. It is speculated that this spread to various dairy breeds, especially Holsteins.

Most Japanese are genetically predisposed to “lactose intolerance.

Lactose intolerance” is a condition in which drinking milk causes a stomach ache or diarrhea. This symptom is caused by a decrease in the activity of lactase, a lactose-disintegrating enzyme that breaks down the lactose contained in milk, resulting in an inability to digest and absorb it properly.

A1 beta-casein is thought to be one of the causes of indigestion. 67 of the 209 amino acids that make up beta-casein are different between A1 and A2 types. It is only one amino acid difference, but only type A1 beta-casein is said to lead to abdominal discomfort.

Most milk on the market contains type A1 beta-casein. Moreover, Japanese people are genetically prone to lactose intolerance, according to Professor Kokomoto.

Lactose is not the only cause of loose bowels; other factors such as drinking cold milk in one gulp or eating the wrong combination of foods are also possible.

However, it is generally known that many Asian races, including the Japanese, are genetically incapable of breaking down lactose. If judged solely on the basis of genes, it is safe to say that most Japanese are pre-disposed to lactose intolerance, and A2 milk, which is less likely to cause indigestion than A1 milk, is expected to alleviate lactose intolerance and other stomach symptoms.”

Normal milk is a mixture of A1 and A2 in a large tank.

Compared to regular milk, which can be purchased for around 200 yen per liter, the price of A2 milk is slightly higher at around 300-500 yen. The reason for this is that the milk must clear various high hurdles before it can be sold.

At farms that produce regular milk, A1 cows, A1A2 cows, and A2 cows are raised together, and the milk is collected in large tanks. This results in a mixture of A1 and A2 type milk.

In order to produce 100% A2 milk, it is necessary to first examine the genetics of all the cows on the farm, and only those cows with A2 genes are kept separately. In addition, since Type A1 milk must not be mixed in the milk, the milk must be produced in separate tanks and at separate stages of the production process, such as pasteurization and filling.

While this is a hardship for dairy farmers, the fact that only A2 cows are kept separately has the advantage of allowing them to devise their own feed and breeding methods, which also leads to better taste and quality.

For example, some dairy farms do not use feed from genetically modified crops and inspect their milk thoroughly, which adds value to their milk. A2 milk, produced with such attention to detail, can be said to be “premium milk” with a special feeling.

People who are prone to stomach upsets from milk or who want to give milk to children with weak stomachs may also be concerned about whether or not A1 milk is really in the mix. In collaboration with the Shigei Institute of Medical Science (Okayama City), Professor Kokomoto has developed a test kit that can easily identify type A1 and type A2 from raw milk, and this kit is now being used in the production process of some A2 milk.

A2 Milk is “a bit expensive” but selling well

Until now, A2 milk has only been available at specialty stores and through online orders, but around last year, supermarkets such as Okay Store, Life, and Seijo Ishii began selling the product. The following is a list of three A2 milk products that are currently readily available at department stores and food supermarkets.

It is a bit expensive for milk. And yet, A2 Milk is now selling well in supermarkets. For those who thought milk was not suitable for them, it is a great way to consume nutrients without stomach discomfort. Why don’t you try this “premium milk” that is different from conventional milk for your daily health?

Takashi Kuramoto is a professor in the Department of Animal Science, Faculty of Agriculture, Tokyo University of Agriculture. Graduated from the Faculty of Agriculture, Kyoto University. After graduating from the Graduate School of Agriculture, he completed the doctoral course at the Graduate School of Medicine. D. in Medicine. After working at the National Cancer Center Research Institute (now National Cancer Center) and the Graduate School of Medicine, Kyoto University, he has been in his current position since 2006. Started research on A2 milk in 1919. In order to implement the results of his research in society, he established AGTC, Inc. in 2010. Specializes in animal science, laboratory animal science, and genetics.