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Why A2 Dairy?
Learn why cookies never felt so good
A2/A2 dairy, also referred to as 100% A2 dairy, distinguished by its content of only the A2 beta-casein protein, is not just real dairy but also a more digestible alternative to typical A1 dairy.

With over half the population experiencing digestive discomfort from A1 dairy, the shift to 100% A2 is significant.

This discomfort is largely due to the presence of A1 beta-casein protein, which became predominant due to a gene mutation in cows thousands of years ago.
Why A2 over A1?
The main difference between A1 and A2 dairy lies in their impact on digestion. A1 dairy releases BCM-7 (beta-casomorphin-7), an opioid peptide that can cause gut inflammation, slow digestion, and impact bowel function, potentially affecting the nervous, endocrine, and immune systems.

A2/A2 dairy, however, lacks BCM-7, offering a smoother digestive experience.
This makes A2/A2 dairy a viable option for those with dairy sensitivity, allowing many to finally enjoy dairy products without discomfort.
A2/A2 Dairy
Contains only the A2 beta-casein protein, as nature originally intended
Easier on digestion
May promote immune system health
History of the
A1 Gene Mutation
Casein, which constitutes about 80% of a cow's milk protein, comes in two main varieties: A1 and A2 beta-casein. The prevalence of A1 beta-casein today is the result of a single-gene mutation in cows occurring thousands of years ago, initially in Holsteins before spreading to other breeds.

Unfortunately, especially in the United States, cows containing A1 beta-casein were selected for commercial breeding, leading to the current dominance of A1 dairy in the market.
Boss Cow's commitment to using 100% A2 dairy is driven by our dedication to quality and digestibility.

By choosing A2/A2 dairy, we aim to provide a more enjoyable and comfortable eating experience for everyone.
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