Organic Pastures Dairy Company LLC
Explanation and Position on A-2 Milk and A-2 Milk Testing
First of all, we love and respect Joe Mercola deeply, but there is a deeper
story on A-2 testing.
About five years ago, OPDC attempted to have the A-2 Corporation test all of our
cows for A-2 genetic traits. At that time the "A-2 Corporation" was doing
business in the Upper Midwest in the USA. The A-2 Corporation refused to test
any cows unless all the milk was branded under the A-2 Corporation brand. They
also required that all A-2 Corporation milk be pasteurized.
Because OPDC is 100% organic and never pasteurize our raw milk….that was the end
of any A-2 testing idea for OPDC. The A-2 testing mandates and ideas broke all
of our rules.
About a year ago, OPDC again attempted to contact the A-2 Corporation in an
attempt to have its cows tested for A-2 Genetic traits. It was discovered that
the A-2 Corporation had gone bankrupt in North America and had just skeletal
operations in New Zealand. It took months to get an email through or contact via
phone. The answer from A-2 was that they were not providing the patented test
to anyone at that time and that perhaps in the future that the test may become
available.
As of March 2010, the A-2 Corporation is not providing tests to American
Dairymen.
There are some people in the raw milk movement that say that they have a way to
get cows tested for A-2 traits, but it is questionable whether these tests are
actually the original A-2 test and these people want lots of money to do the
test.
It is also still very questionable whether the claims made by A-2 are accurate.
The authors of "The Devil in the Milk" book claim that cows made a genetic
split about 5,000 years ago and that Holsteins and some other breeds were more
domesticated because of calmness and other traits ( they were to become more A-1
dominant ). We have no way of knowing that this is true or not. No other
research confirms these historical concepts. Also…it is claimed that A-2 cows (
Jerseys )produce milk which is far better than cows that are tested and found to
be A-1 genetics.
We disagree with this analysis and remain unconvinced of its value. If the split
occurred 5000 years ago and A-1 is the source of modern heart disease and makes
autism worse….then this does not match up with other researchers at all. Modern
diseases began with grain feeding and confinement just 75 to 100 years ago.
Modern diseases are much more likely to be associated with modern processing of
milk and lack of grass feeding etc.
When evaluating the "67th amino acid" differences in A-2 milk, we ask a much
bigger question, when pasteurized milk is observed microscopically it is a
massive destruction zone. It looks as if it has been hit with a bomb and
everything is dead, broken and twisted. Everything is in little pieces and
nothing is alive.
How can a slight 67th position nuance of a single amino acid matter at all in
the bigger scheme of massive amino acid changes during pasteurized milk
destruction. This makes zero sense.
At OPDC about 50% of our cows are Jersey and 30% are Jersey-Holstein crosses.
The rest are Holstein.
At OPDC we believe that the cow is a part of the environment and her milk
reflects her conditions and her feed. We feed 100% pastures all of the time.
These conditions will reflect in the raw milk that she produces.
Presently, we are being approached to test our cows for A-2 traits by people
that do not work for A-2 Corporation. These tests are very expensive and we have
no idea what the results would mean or what value they would bring or if they
are actually A-2 tests at all? Who knows what they are.
For now, at OPDC, the jury is out on A-2 v. A-1 cows. We are approached every
week by people that try to sell us something new to make our products better. We
are always open to new ideas….but most of the time we stick with the very oldest
of ideas. We stick with mother nature and grass and sunshine. We are not going
to slaughter or sell off our perfectly good cows based on one book and a concept
which has not been verified by anyone except for the authors.
Both of the founders of A-2 are now dead and no one is verifying their work.
In our calculation the very best milk is raw milk from cows grazed on green
pastures and tested to assure that no bad bugs are present. This is the raw milk
that makes people healthy, rebuilds human immune systems regardless of animal
genetics.
The FDA will not allow OPDC to explain what things raw milk improves medically.
Trust us….Grass fed, tested, Raw Milk is a highly effective medical food.
See www.californiarawmilk.org for details that cannot be explained here.
All the best,
OPDC Raw Milk Team
Tuesday, February 22, 2011
Responses from Yahoo Groups
Someone just told me
"As I understand it, Tom Cowan has somewhat reversed his opinion on the issue as he has learned more about it, backing off from the position he took in the introduction he wrote to "Devil in the Milk". So the jury is still very much out on this issue."
Date: Sat Jan 22, 2011 5:30 am
"cows made a genetic split about 5,000 years ago and that Holsteins and some other breeds were more domesticated because of calmness and other traits ( they were to become more A-1 dominant ). "
If the split happened 5000 years ago and the domesticated cows were A1, either people would have adapted to the protein over time or they would have all realized they all had an A1 intolerance and would have stopped domesticating the cows. Dairy management is NOT easy and nobody would do it if everybody had severe reactions to the milk! I am personally am becoming a non-believer in all our modern test methods. If our ancestors weren't able to tell if something was good without a fancy test, we probably won't be able to either.... We go for robust cows that are truly healthy and managed well. Who cares what the structure of one little protein is? :-)
Date: Sun Jan 23, 2011 6:05 pm
Subject: Re: A1 vs A2 milk - Information from Organic Pastures Dairy
Personally, I have a hard time believing that this split occurred that long ago. I would be more inclined to think that it was MUCH more recent than that. . .otherwise, as you say, people would have stopped using milk long ago. Some groups claim that human use of animal milk has only been in the last 5,000 years. I think that they like everyone else, are just guessing on this one.
#41052 From: "Jerica Cadman" <jericacadman@...>
Date: Mon Jan 24, 2011 5:18 am
Subject: Re: A1 vs A2 milk - Information from Organic Pastures Dairy
I think people have problems with milk from Holstein-type cows because they drink highly processed, low nutrient milk. It's not the Holstein breed itself that is bad--In England, the Freesian breed was quite popular a long time ago for their ability to graze well on poor pasture; they were very hardy and good milkers. They are the ancestors of the modern Holstein. No, I believe "the devil in the milk" is the fact that farmers have selectively bred in higher milk volume and left behind animal health, and the popular breed for doing that happens to be Holstein. They can do that because they only have to milk that animal for one or two seasons and they get their money's worth.... In theory, anyway, but we all see where conventional dairy has brought the modern farmer--to bankruptcy and ruin.
It's just like the modern beef industry--there's nothing inherently wrong with eating beef, but the modern cow is lanky, scrawny and scraggly unless pumped full of grain, and they literally would STARVE on a normal pasture because their genes have been selected over the years to perform in a feedlot and not on forage.
A milk cow can only produce so many nutrients in a day, so if you're doubling (or tripling!) the volume, that means you're halving the nutrients in every glass of milk. Then it's processed, adulterated, and shipped across the country and eaten on highly processed sugar cereals. No wonder people think they're milk intolerant.
Anyway, most reasonably healthy people do just fine on raw milk from a natural operation, regardless of the breed. But a well-run, natural operation requires the use of old-fashioned cows that haven't been breed to produce gobs and gobs of milk. I am personally not a fan of Holsteins, but then again--I've never been introduced to one of the old English Holstein-ancestors that may have been a wonderful pasture-based dairy animal.
#41061 From: safallon@...
Date: Mon Jan 24, 2011 2:12 am
This is what we have been saying. For most people, the A1 and A2 milk is not an issue. But for those very sensitive, getting A2 milk can be a big help.
We don't want to abandon attention to this subject. It is really a shame that it was manipulated by people who wanted to use it to get a monopoly on testing and even the A2 genetics.
Hopefully, gradually over time, there will be a shift to A2 herds. But it would be very hard on most dairy farmers to insist that all their milk come from A2 cows right now.
Sally
Date: Mon Jan 24, 2011 1:10 pm
I bet there is nothing inherently bad about a1, it is just that the immune systems of the sick people have targeted it as bad because that is what they are generally exposed to. A week from now, their immune systems might decide to hate A2 and like A1 again.
We are lucky that there are two choices for the allergic. They shouldn't be trying to exploit it--just label it so that people can be educated and nourished. A1, A2, or a mix. It is maddening to see r esearch that can help the sick be stopped because of marketing ploys.
Many moms, from experience, will tell you they believe allergens come through breast milk. This may be just as important as the a1, a2 thing, and that may be why Mark MacAffee's product is well tolerated. Allergies are like a bucket that gets filled, and his milk might keep the allergy bucket emptier in that regard. No soy, wheat or corn proteins (3 very common allergies) coming through in the milk.
Saturday, January 1, 2011
Regarding Naturally Yellow Butter
Hello Everybody,
Below is an email exchange between myself, Eric and Mark McAfee from Organic Pastures about naturally yellow butter, and the differences in taste and quality of milk depending on locale. It is a bit lengthy, but you might find it interesting.
Elke
===========================================
From: Mark McAfee:
Below is an email exchange between myself, Eric and Mark McAfee from Organic Pastures about naturally yellow butter, and the differences in taste and quality of milk depending on locale. It is a bit lengthy, but you might find it interesting.
Elke
===========================================
From: Mark McAfee:
Thank you for your comments. You are entirely right. The bacteria, the elevation, the temperatures, the mineral rich glacial water, the herbs, the water the everything in Interlaken is different than here in Fresno CA.
We do nothing to the milk or butter….this is what you get in good old CA. see pictures of the cows on deep green pastures just this last week. I was in Switzerland last summer I know exactly what you mean.
Look forward to meeting you.
Mark
From Ekle
Sent: Tue, February 1, 2011 2:32:23 PM
Subject: Regarding Naturally Yellow Butter
Greetings Mark McAfee,
My name is Elke Brazel, and I was the one who sent Eric Brody (from the Santa Barbara chapter of the Weston A. Price Foundation) all these questions about Organic Pastures’ raw milk (see email below). Eric forwarded your response to me and encouraged me to personally reply. Yes, one can still get raw milk in Germany and the Alps, but you have to know where.
I grew up in Southern Germany, surrounded by small farms, and my husband grew up in a small dairy town in Iowa. We regularly visit my family in Germany, and I can report, that it is still possible to get raw milk from a farm. Just a five minute walk away from our family home, they fill up your pail (30 cents for a quart) when you come during milking time. It is raw and from grass fed cows. Regular farm stores sell raw milk under the term “Auszugsmilch”. You need to look for a member of the “Bioland” or “Demeter” organizations. Don’t expect to find raw milk in regular grocery stores. There is none. The same is true in the Alps (Germany, Switzerland, Italy). You have to hike up to one of the Alms (or Alpe) where the dairy cows summer. There is normally somebody (a “Senner”) who milks the cows and makes cheese right on site. From this person you can get raw milk, and sometimes the milk has still the body temperature of the animal. (It does help bringing the mail or other goodies to the Senner up there.) But again, unfortunately, you won’t find raw milk in the towns at the valley bottoms.
These raw milks are outstanding! With two or more dozen grass and herb varieties growing on the mountain sides, the milk apparently is getting some of the plants’ flavors. It does taste
different from Organic Pastures’ raw milk.
Here is what I know about naturally yellow butter – no coloring added! The yellow comes from carotenes in green fresh grasses. The more carotene, the more yellow the butter. Starting
some time in spring, when the cows are first turned out onto the fresh spring grass, the butter turns yellow. This is due to the much higher carotene content of fresh spring grass. Over the winter, the cows are fed dried hay, which has lost most of its carotene content and the resulting butter is almost white. Some varieties of grass have higher contents of carotene
than others. After grass has been cut, the carotene content decreases, and so does the amount of other vital nutrients.
Also, some breeds of cows are better in “fixing” carotene (precursor of vitamin A) into their milk than others. Carotene is fat soluble, so the fattier the milk the more likely there is a higher carotene concentration in the milk too. And if, for some reason, a cow’s body
requires more carotene for its own health, the milk will not have as much in it
either.
I am wondering why Organic Pastures’ butter is never yellow. Should the grass in spring not be fresh and full of vitamins? California is not exactly known for its “Alpine” feed pastures.
Unfortunately, it is more of a desert. What types of grasses do you grow on your pastures? I can imagine it to be quite difficult, when irrigation is required almost year round. Still, I am a bit puzzled, and I am hoping to learn more from you, when you are coming to Santa Barbara in March for the presentation about raw milk.
Greetings Mark McAfee,
My name is Elke Brazel, and I was the one who sent Eric Brody (from the Santa Barbara chapter of the Weston A. Price Foundation) all these questions about Organic Pastures’ raw milk (see email below). Eric forwarded your response to me and encouraged me to personally reply. Yes, one can still get raw milk in Germany and the Alps, but you have to know where.
I grew up in Southern Germany, surrounded by small farms, and my husband grew up in a small dairy town in Iowa. We regularly visit my family in Germany, and I can report, that it is still possible to get raw milk from a farm. Just a five minute walk away from our family home, they fill up your pail (30 cents for a quart) when you come during milking time. It is raw and from grass fed cows. Regular farm stores sell raw milk under the term “Auszugsmilch”. You need to look for a member of the “Bioland” or “Demeter” organizations. Don’t expect to find raw milk in regular grocery stores. There is none. The same is true in the Alps (Germany, Switzerland, Italy). You have to hike up to one of the Alms (or Alpe) where the dairy cows summer. There is normally somebody (a “Senner”) who milks the cows and makes cheese right on site. From this person you can get raw milk, and sometimes the milk has still the body temperature of the animal. (It does help bringing the mail or other goodies to the Senner up there.) But again, unfortunately, you won’t find raw milk in the towns at the valley bottoms.
These raw milks are outstanding! With two or more dozen grass and herb varieties growing on the mountain sides, the milk apparently is getting some of the plants’ flavors. It does taste
different from Organic Pastures’ raw milk.
Here is what I know about naturally yellow butter – no coloring added! The yellow comes from carotenes in green fresh grasses. The more carotene, the more yellow the butter. Starting
some time in spring, when the cows are first turned out onto the fresh spring grass, the butter turns yellow. This is due to the much higher carotene content of fresh spring grass. Over the winter, the cows are fed dried hay, which has lost most of its carotene content and the resulting butter is almost white. Some varieties of grass have higher contents of carotene
than others. After grass has been cut, the carotene content decreases, and so does the amount of other vital nutrients.
Also, some breeds of cows are better in “fixing” carotene (precursor of vitamin A) into their milk than others. Carotene is fat soluble, so the fattier the milk the more likely there is a higher carotene concentration in the milk too. And if, for some reason, a cow’s body
requires more carotene for its own health, the milk will not have as much in it
either.
I am wondering why Organic Pastures’ butter is never yellow. Should the grass in spring not be fresh and full of vitamins? California is not exactly known for its “Alpine” feed pastures.
Unfortunately, it is more of a desert. What types of grasses do you grow on your pastures? I can imagine it to be quite difficult, when irrigation is required almost year round. Still, I am a bit puzzled, and I am hoping to learn more from you, when you are coming to Santa Barbara in March for the presentation about raw milk.
About the cheeses … I guess it is mostly about personal taste. Slowly I am learning, that my American side of the family is not so excited about the cheeses I love so much. They think these cheeses are spoiled! Luckily, we don’t all like the same things. It is cause
for greater variety!
Thank you very much for making raw milk available to us in California and beyond, and for all the work you are doing. I am sure, you are a very busy person, and I very much appreciate your taking time to communicate with us, the consumer. I am looking forward to meeting you in person.
Sincerely,
Elke
for greater variety!
Thank you very much for making raw milk available to us in California and beyond, and for all the work you are doing. I am sure, you are a very busy person, and I very much appreciate your taking time to communicate with us, the consumer. I am looking forward to meeting you in person.
Sincerely,
Elke
From Mark McAfee:
Not sure how to respond to your questions. I will do my best.
Why does their whole milk not taste as yummy as milk from pasture grazing cows in
Colorado, the German or Swiss Alps, and France? -- Is it the feed or is it the cow or something else? Your opinion does not follow the rest of the feedback we are getting from CA consumers. We feed grass pastures all year long. Not sure what you drank in EU…I was there this last summer ( France and Switzerland )and they did not have raw milk in
Switzerland. Even in the Alps.
2. Why is their butter never yellow/orange like the butter from the above mentioned cows? Our butter does not have any coloring added to it. It cows straight from our raw cream. Come visit and see the cows on pastures.
3. Why does their cultured butter not taste "fresh" like European cultured butter? We do not ferment the cream at high temps. We ferment using flora danica cultures over night at cool temps.
4. Why does Organic Pastures' cheddar cheese taste gummy? I am sorry, but this is definitely not cheese! I grew up with real cheeses made from raw milk, and I have eaten excellent American artisan cheeses made from raw milk, but Organic Pastures so called cheese': No thanks! Our raw cheeses are truly raw and aged just 60 days. They are very curd like.
I have some thoughts why this all is the way it is, but I rather hear their answer.
It is certainly not my intention to insult or offend anybody at Organic Pastures. I am very happy that they are around! And I have signed petitions to support and protect the production and sale of raw milk. But, I still do have these questions and some more.
The folks from "C'est Cheese!" are a good source of information regarding high quality raw milk cheeses. I talked to them briefly about obtaining raw butter from other sources, but it seems to be difficult. A lot of the cheese makers don't make butter. Maybe we could entice the owners to come to one of our meetings. We are very interested in making a very young cheddar. We are not interested in an aged older cheddar. The market is filled with these cheeses. When I visit to present about raw milk next month I can answer more questions.
Raw milk in CA is extremely hard to do.
All the best,
Mark
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