Most other food sources contain low concentrations of calcium. Calcium content of milk, may reduce the risk of osteoporosis and colon cancer (Heaney et al., 1999; Birt et al., 1999). The ideal calcium to magnesium ratio for the human body should be 2:1. The A1 milk’s ratio is 10:1. By relying on A1 cow’s milk for calcium, we will have magnesium deficiency and imbalance, but A2 milk does not cause such imbalances. Magnesium relaxes us, helps improve digestion, is anti inflammatory in action, involved in nerve and muscle function, de-toxifier, increases alkalinity of the blood and flexibility of the tissues. Magnesium is required for the body to produce and store energy. Without magnesium there is no energy, no movement, no life. So, A1 milk will lower magnesium levels whereas A2 milk does not.
Low magnesium level in A1 milk worsens acne, eczema, upper respiratory infections, asthma and allergies. It causes digestive problems, not because of the lactose but because of massive histamine release from casomorphin. Ear infections, bronchitis, tonsillitis are driven by A1.