Great Indian milk debate

From A1 vs A2 to raw vs pasteurised - decoding the country's favourite drink ahead of National Milk Day (Nov 26)

- Pramita Bose

Be it of packaged, pouched, tetrapack or bottled variety or poured inside a can or a glass, milk is a universally recommended health drink and ingredient for a child's growth and consolidation of its bones and teeth.

This is universal beyond class and demographic divide. Different provinces of India opt for jersey cow, buffalo, goat, yak, sheep or camel milk depending on their regional cattle breed and availability.

However, a heated debate still rages around this nourishing white liquid. Toned or skimmed milk versus fatty creamy milk; raw or pasteuriused milk; Al against A2 milk - which is a healthier option? Milk with low-calorie content is reckoned as a better alternative to full-cream indulgence as it preserves essential nutrients like protein and calcium, plus trims the fat to a nominal percent.

"Walk into any grocery store and you're inundated with choices that didn't exist a generation ago -A2 milk, low-fat milk, raw milk, almond milk, soy milk, oat milk, et al. A clear, meaningful breakdown of the aforesaid terms could guide consumers to zero in on the right pick for them sans the noisy marketing hustle," opines Dr. Tehseen Siddiqui, chief dietician at Saifee Hospital.

A1 versus A2

The Al-A2 conversation centers on just one element: beta-casein, a protein found naturally in cow's milk. Most commercial dairy consists of a mix of Al and A2 proteins. A2 milk is extracted from cows that naturally produce only the A2 type.

"Al milk carries Al beta-casein, which may break down into a compound linked to digestive discomfort in some people, while A2 milk contains only A2 beta-casein, which is easy to digest, gentle on the stomach and preferable too," affirms dietician Nisha (consultant-dietary, nutrition and lactation at Motherhood Hospitals in Gurgaon) to differentiate between the two categories.