National Council on Strength & Fitness
 
Shopping Basket0 item(s) $0.00
Setting Standards, Developing Professionals, and Serving the Public through Education and Certification
 
Stay Connnected
 
 
 

NCSF Community

 
 
Facebook
twitter
twitter
 
You Tube
 
 
 
 
 
NCSF Personal Trainer Blog
  Date:  Sep 6 2016
 
 
A2 milk is currently marketed as a heathier choice over “regular milk”. It is purported to provide explicit benefits including easier digestion for those who are lactose intolerant and reduced risk for several disorders. But what is the difference between these products and are the claims actually true? It all comes down to the breed of the cow from which the milk came from, and consequently the type of casein protein(s) found in the product. Casein is the predominant form of protein in milk (constitutes about 80%), and there are several types. One type is beta-casein which exists in at least 13 different forms; the most common include:
 
 
 
 
 
 
 
Upcoming Workshops
Certification Exam Locator
Credential Verification
Request an Info Brochure
 
 
 
 
Need Help? Our team is ready to assist: 1 800 772 NCSF(6273)
NCSF Certified Personal Trainer
NCCA Accredited Program