Diabetes In Your Cup

The surge in new cases of Type II diabetes has reached epidemic proportions. Many things have been blamed for this but at the end of the day, it all comes down to what we put in our mouths.

One interesting food product that has been getting alot of heat for this dramatic increase is soda. Specifically, the high fructose corn syrup (HFCS) it contains. Nutritionists point out that because soda is a liquid, it doesn't create the same feelings of fullness as solid food, so we unintentionally suck down more calories then we need, which becomes extra fat. Aside from the extra calories, fructose subverts an enzyme that naturally regulates how much energy we make from carbohydrate. Fructose is a naturally occurring sugar in fruits, something that was a delicacy to our ancestors. Our un-evolved biochemistry just can't handle a glut of fructose.

The link between soda and diabetes is much propagandized, but has less evidence behind it then another cause of diabetes lurking in your cup...MILK.

Now, first let me say, I am not going to villify ALL milk. I like milk. Alot. In fact, I prefer mine raw, with lots of cream on top. My husband, who didn't eat diary for years because of lactose intolerance, regularly drinks and enjoys raw milk. For some people, it can be a miracle food. But the key here is that not all milk is created equal.

Something that is little known here in the U.S.A., but seems to be more widely acknowledged in New Zealand, Australia and Europe is the difference between A1 and A2 milk. A1 and A2 milk comes from A1 and A2 cows respectively. The A1 and A2 designations refer to a variant of the casein protein in the milk. Now, we know that some people have problems digesting this casein molecule. In fact, there are diets the have been designed for autistic children that are based on removal of casein, along with gluten, from the diet. What we have learned so far about A1 and A2 milk explains why.

When A1 milk is digested, a string of 7 amino acids (the building blocks of proteins) known as BCM7 is released. BCM stands for Beta-caseinomorphate. If you saw the root of the word morphine in there, give yourself a gold star! This BCM7 molecule has a certain structure that allows it to pass through the blood-brain barrier and bind to opiate receptors in the brain. These receptors relate to pain control and autonomic nervous system function and are the same receptors stimulated by powerful narcotics like morphine, opium, heroin, etc. A2 milk, though still containing casein, does not contain a casein molecule that releases BCM7 when digested.

As if altering brain chemistry weren't bad enough, this BCM7 molecule can be particularly dangerous in young children, whose digestive systems are more permeable than a healthy adult's. Pediatricans generally don't recommend giving cow's milk to children under one year of age because of a significant risk of developing Type I diabetes. The difference in A1 versuse A2 milk explains this correlation. In cross-country epidemiological studies, the countries that had the highest intakes of A1 milk had the highest rate of Type 1 diabetes.

And heart disease. And rates of autism and suicide from schizophrenia. Remember the ability of BCM7 to cross the blood-brain barrier and bind to receptors in the brain? That's how milk, specifically A1 milk is related to autism & schizophrenia. The connection to heart disease is more theoretical at the moment, but the thought is that the BCM7 molecule damages the arteries and leads to inflammation.

So how do you get A2 milk and not A1? Well, its going to take some work. Most of the diary cows in the U.S. are Holsteins, an A1 cow. Breeding programs can switch them over to A2 cows in about 10 years, but trust me, the diary industry is not going to do this voluntarily. Until then, your best bet (and in my opinion, what is always your best bet) is to find a small local farmer who is milking Jerseys, Guernseys or some Asian or African breed like the Devon. Of course, there is no guarantee that this milk is A2 milk either, unless the cows have been genetically tested. These breeds are traditionally A2 cows, but if they have been crossed at some point in time with a Holstein or other A1 cow, some of the cows may be A1 cows. Ask your farmer if he or she knows which type their cows are. Show them this article so they can know why its important. Encourage them to get their cows genetically tested. In short, you have to ask so that they know there is the demand for A2 milk over A1 milk. But for the sake of you health, and the health of your family, it is worth it to demand A2 milk.